Braised Pork Shoulder with Port and Fennel Pickles
From thething 16 years agoIngredients
- 5 lb pork butt, some fat cap left on shopping list
- 2 T whole coriander(1 T if already ground) shopping list
- 1 T fennel seeds(1/2 T if already ground) shopping list
- S & P shopping list
- 5 cups low sodium or homemade chicken stock shopping list
- 2 cups tawny port(don't buy an expensive one for this unless you're loaded!) shopping list
- 1 shallot, sliced shopping list
- 1 fennel bulb, fronds reserved shopping list
- 1 T olive oil shopping list
- 1 spanish onion shopping list
- 5 T red wine vinegar shopping list
- 1 T sugar shopping list
How to make it
- Preheat oven to 325 F
- If using whole spice, toast them until fragrant and grind in m&p or grinder, mix with S&P
- Slash fat cap shallowly and rub spices into slits and all over meat, this can be done a day ahead
- Sear the pork fat side down in a saute pan or enameled dutch oven until the fat is crisp and browned
- Place pork in a roasting pan or dutch oven slightly larger than it
- Place port and shallots in a saucepan and reduce by half
- Strain port into chicken stock and heat together for 5 minutes
- Pour liquid over pork and place in the oven, covered, for 5 hours or until fall apart tender, basting periodically
- Meanwhile make pickles: core and peel the fennel bulb
- Slice the bulb and the onion thinly and mix
- Saute the bulb mix in olive oil until softened over medium heat
- Stir sugar into vinegar and pour over the bulb mix
- Turn the heat to low and cook until reduced to syrupy consistency
- Remove pork and let rest in its juices. Remove pork when slightly cooled and defat the liquid in the pan. Reduce by half and adjust seasoning
- Then slice or pull apart pork and serve with pickles and pan gravy over polenta or mashed potatoes
People Who Like This Dish 3
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