Braised-pork Hash, Creamy Grits & Freezer Pickles
From choclytcandy 13 years agoIngredients
- 1 (5-6) lb pork shoulder (preferably with bone and skin) shopping list
- 1 1/2 teaspoons dried thyme shopping list
- 2 garlic cloves, thinly sliced shopping list
- 8 Turkish bay leaves shopping list
- 2 medium onions shopping list
- 3 cups dry white wine shopping list
- 1 tablespoon butter shopping list
- 3 tablespoons flour shopping list
- Creamy grits shopping list
- 1 cup grits( I used 1/2 white & 1/2 yellow) wonderful combination. Not instant!!! shopping list
- 2 1/2 cups water shopping list
- 2 cups milk shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- 1/2 stick butter shopping list
- 1/2 cup heavy cream shopping list
- Homemade Freezer Sweet & Sour pickles shopping list
- 4 cups of paper-thin sliced cucumbers shopping list
- water shopping list
- 2 tablespoons kosher salt shopping list
- 1 1/2 cups sugar shopping list
- 1/2 cup white vinegar shopping list
How to make it
- Preheat oven to 325degrees with rack in the middle
- Cut eight deep slits randomly over top and sides of pork with a paring knife.
- Sprinkle a little thyme and a little pepper into slits, then insert garlic and a bay leaf in each.
- Sprinkle remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot.
- Scatter sliced onions and any leftover garlic around meat.
- Add wine and bring to a boil.
- Cover with a sheet of parchment, then lid, and braise in oven until meat is very tender, 4-5 hours.
- Cool, partially covered, about 30 minutes, then transfer meat to a platter.
- Strain liquid through a sieve and reserve onions.
- In a small saucepan keep liquid hot, removing the layer of fat on top.
- Remove layer of fat from top of pork. If you want you can fry this up and get it crispy to eat with pork.
- Discard bay leaves, and cut pork into 1/2 inch pieces, return to pot adding onions.
- Heat butter in 12 inch saucepan adding flour. Cook till medium brown.
- Remove from heat and slowly whisk in 2 to 2 1/2 cups of the braising liquid to make gravy.
- Season with salt and pepper.
- Add about 1 cup of the gravy to the meat and onion mixture, just enough to moisten.
- Cooks’s Note: Why hold back on the garlic. I actually put one clove in each whole and was glad for my decision. I had to raise my oven to 350 degrees for the last hour and a half. I also couldn’t find a good pork shoulder so used a loin. It worked out well.
- Creamy Grits
- Place all ingredients except butter and cream in pot. Bring to a boil, reduce heat and cook until thick 20 to 30 minutes. Stir often with a whisk. About a minute or two before done, add heavy cream and blend well. Then add butter. Maybe reheated the next day. Tastes great but will loose that heavenly creamy texture and gentle taste.
- What could I have possibly been thinking by not starting the pickles the night before, so they were ready to eat. I don’t know but will never make this mistake again. These are easy, crisp, taste wonderful and are sure to be added as a staple in my home from now on.
- Homemade Freezer Sweet & Sour Pickles
- Slice your cucumbers as thin as possible. Don’t peel them or remove the seeds.
- Put sliced cucumbers in a glass bowl or crock (not metal or plastic) and cover with just enough salted water to cover them.
- Soak at room temperature for 2 hours.
- Drain, but don’t rinse reserving the water.
- Dissolve the sugar in the vinegar.
- Pour over the cucumbers and add enough brine to cover.
- Put in a freezer container (plastic okay) and liquid.
- If dividing into two containers divide liquid in equal portions.
- Freeze overnight, this is how they get crisp.
- Take out of freezer the next day, they will thaw in a few hours.
- Store in refrigerator, they keep for about 6 weeks if they last this long.
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