Tuscan Style Braised Pork Food

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

TUSCAN PORK ROAST

Steps:

• In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

SUCCULENT BRAISED PORK

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.

TUSCAN BRAISED PORK RECIPE

Steps:

• 1. Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine. 2. Add pork chunks to bowl and turn until each piece is covered. Cover and place bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors. 3. To prepare, remove bowl from refrigerator and remove pork pieces from marinade. Pat dry with paper towels and set aside. 4. Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside. 5. Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste. 6. Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently. 7. Add liquid from marinade to skillet and scrape up the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one third of its original volume. 8. Add tomatoes and 1 cup chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking. 9. When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired.

TUSCAN STYLE BRAISED PORK

Steps:

• Cut roast into 2" chunks, removing excess fat.
• Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
• Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
• Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
• Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.

EASY ONE PAN TUSCAN PORK CHOPS RECIPE

Steps:

• Mix the salt with the hot water until it has dissolved.
• Peel the garlic and lightly squash it with the flat blade of a knife. Add this to the hot brine along with the peppercorns.
• Stir gently then add in the iced water.
• Allow the brine to cool before adding the pork chops.
• The pork can brine for 30 minutes and up to 2 hours.
• Peel and finely chop the garlic.
• Cut the tomatoes in half and scoop out the seeds. (See note 2)
• Once the pork chops have been brined, remove them and pat them dry.
• Place a large heavy-based skillet/fry pan over medium-high heat and add in the olive oil.
• Cook pork chops in the hot oil for 5 minutes turning once. Remove the chops from the pan and tent with foil.
• Reduce the heat under the skillet and add the chopped garlic, sauté for 1 minute then pour in the chicken broth and bring back to a boil, stirring to loosen any bits from the base of the skillet.
• Add in the chopped tomatoes and season the sauce with salt and black pepper.
• Once bubbling and thick, add in the black olives, fresh basil and pour over the pork chops.

ITALIAN BRAISED PORK SHOULDER

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.

TUSCAN BRAISED PORK CHOPS

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 BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)

Steps:

• Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
• After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
• Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
• Pan-fry the pork for two minutes until all the sides are sear and colored.
• Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
• Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
• Dish out and garnish with thinly sliced scallion. Serve.

BRAISED TUSCAN PORK CHOPS

Steps:

• Separate the pork chop; and lay them out on a large platter or work board.
• Heat a large saute pan or cast-iron skillet over medium-high heat. (The pan should be large enough to fit all 4 pork chops comfortably.) When heated, add 1 to 2 tablespoons of the olive oil. Once the oil is very hot, add the pork chops.
• Cook the pork chops until brown on both sides, about 5 minutes per side. Remove from pan, cover with foil and set aside.
• Reduce the heat to medium and add another 1 to 2 tablespoons of the olive oil.
• Once hot, stir in the tomatoes, pepper, carrot, celery, onion and garlic. Cook for 3 minutes; stirring frequently with a wooden spoon.
• Add the salt, pepper, red pepper flakes, thyme and basil. Mix to combine.
• Return the pork chops to the pan and top with the tomato mixture.
• Pour in the wine or both, then cover, reduce heat to low and simmer for 30 minutes.