PORK PORK PORK
October 30th 2011 01:02
:
more pork please
Love pork. I can eat it all the time. Today.... a variation on a recipe from Gourmet.
Braised Pork Shoulder
1 2kg pork shoulder
3 teaspoons sugar
2 teaspoons salt
2 cloves of garlic, crushed
1 tablespoon olive oil
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 onion, cut into 2-inch pieces
2 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 cups water
2 tablespoons vegetable oil
Put oven rack in middle of oven and preheat oven to 350°F.
Sprinkle pork with spices. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Add carrots, celery, and onion and stir occasionally, until browned. Return Add bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
Braised Pork Shoulder
1 2kg pork shoulder
3 teaspoons sugar
2 teaspoons salt
2 cloves of garlic, crushed
1 tablespoon olive oil
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 onion, cut into 2-inch pieces
2 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 cups water
2 tablespoons vegetable oil
Put oven rack in middle of oven and preheat oven to 350°F.
Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
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