ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
ITALIAN BRAISED PORK
This tender pork would also be wonderful over pasta or polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
BRAISED PORK RAGU
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Provided by KIRSTEN_R
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g
ITALIAN BRAISED PORK LOIN
Make and share this Italian Braised Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Season the pork generously with salt and pepper.
- In a large, heavy pot, warm the oil over medium heat.
- Add the bacon and cook, stirring often, until crisp, 2-3 minutes.
- Drain on paper towels.
- Raise the heat to med-high.
- Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Transfer the pork to a plate.
- Pour off the fat from the pot and return to med-high heat.
- Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom.
- Bring to a boil.
- Add the garlic, reserved bacon, and the pork to the pot.
- Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours.
- During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork.
- Transfer the pork to a cutting board and cut crosswise into slices about ½ inch thick,.
- Arrange the slices on a platter, top with the sauce and serve.
Nutrition Facts : Calories 558.7, Fat 30.9, SaturatedFat 7.4, Cholesterol 190.4, Sodium 199, Carbohydrate 4.5, Protein 62
TUSCAN BRAISED PORK CHOPS
An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.
Provided by Chopin Liszt
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the chops with a damp paper towel and dry them.
- Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
- Remove the chops and set aside.
- Add the vegetables and the remaining 1/4 cup of oil to the pan.
- Caramelize the vegetables at medium heat (this is the sofrito).
- Return the chops to the pan and spoon some of the sofrito over them.
- Add the seasonings and wine.
- Cover and simmer on low heat for 30 minutes.
- Add a little water from time to time to prevent the pan from boiling dry.
- Add the tomato sauce.
- Cook covered 10 more minutes.
- Remove the chops and strain the sauce.
- Drizzle some sauce over the chops.
- Dress pasta of your choice with the remaining sauce.
BRAISED PORK SHANK
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h
Yield 6 to 12 servings
Number Of Ingredients 21
Steps:
- For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
- Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
- After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
- For the braise: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
- Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
- Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
- The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.
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ITALIAN BRAISED PORK SHOULDER RAGU - JUST A LITTLE BIT OF BACON
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5/5 (11)Total Time 3 hrs 45 minsCategory Main CourseCalories 850 per serving
- In a large pot, heat the olive oil on medium-high heat. Season the pork shoulder with salt and pepper. Once the oil is shimmering, add the pork and sear it all all sides until browned, about 3 minutes per side. Transfer the pork to a bowl and set aside.
- Reduce the heat to low. Add the onion, carrots, and garlic along with another sprinkle of salt. Cook, stirring frequently, until the onion is soft, but not browned, about 8 minutes. Add the wine and increase the heat to medium-high again. Let the wine boil for about 5 minutes, then stir in the tomatoes and herbs.
- Now add back in the pork shoulder. Then break up the sausage into small clumps and drop them into the sauce. Bring the sauce to a boil, then cover the pot and lower the heat to keep it at a simmer. Simmer the sauce for 3 - 3 1/2 hours, stirring occasionally, until the pork is tender and pulls apart easily.
- Remove the chunks of pork shoulder from the sauce and shred them by pulling the pieces between two forks. Once the pork is shredded, add it back to the pot. Taste the sauce and adjust the seasonings, adding more salt, pepper, and/or herbs as needed. Let the sauce continue to gently simmer uncovered on low while you cook the pasta.
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