Cider-braised pork with caramelized onionsBy Chatelaine
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4 hrs 5 min
What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.
- 1.5 kg bone-in pork shoulder roast , scored in a cross-hatch pattern
- 1 tsp salt , divided
- 2 tbsp olive oil , divided
- 4 medium onions , cut into rounds
- 500-mL hard apple cider
- 2 cups unfiltered apple cider
- 1/4 cup chopped parsley , (optional)
- PREHEAT oven to 400F.
- PAT pork dry. Season with 1/2 tsp salt and fresh pepper. Heat a large oven-safe heavy pot over medium-high. Add oil. Brown meat on all sides, 1 to 2 min per side. Transfer pork to a plate.
- DISCARD fat, leaving 2 tbsp in pot. Reduce heat to medium. Add onions and cook, scraping brown bits from bottom of pan, until onions soften and starting to turn golden, about 5 min Add remaining 1/2 tsp salt and continue cooking until onions are caramelized, 6 to 8 more min.
- STIR in both apple ciders and boil. Return pork, fat-side up, along with any juices to the pot and cover. Boil, then transfer pot to centre of oven. Braise for 10 min. Reduce heat to 325F and continue braising until meat is very tender, about 3 hours. Transfer meat to a cutting board. Cover with foil to keep warm. Scoop out onions into a bowl.
- SKIM off and discard fat from liquid. Boil liquid until reduced to 1 cup, about 25 min. Slice meat or pull it apart with two forks. Stir meat and onions into sauce. Serve with creamy polenta. Sprinkle with parsley.
How to dice an onion
Nutrition (per serving)
- 34 g,
- 21 g,
- 12 g,
- 1 g,
- 506 mg.
- Excellent source of
- vitamin B6