Ingredients with Measurements:
- 2 lbs pork tail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup apple cider
- 2 apples, peeled and sliced
- 2 tbsp brown sugar
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add pork tail pieces and brown on all sides, about 5 minutes. Remove from pot and set aside.
4. Add chopped onion and minced garlic to the pot and sauté until onion is translucent, about 3 minutes.
5. Add chicken broth, apple cider, sliced apples, brown sugar, dried thyme, salt, and pepper to the pot. Stir to combine.
6. Return pork tail pieces to the pot, making sure they are covered by the liquid.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Braise for 2-3 hours, or until pork tail is tender and falls off the bone.
9. Remove from oven and let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 25g
- Protein: 40g
Substitutions for ingredients:
- Pork tail can be substituted with pork shoulder or pork belly.
- Chicken broth can be substituted with vegetable broth.
- Apple cider can be substituted with apple juice or white wine.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use pears instead of apples for a different flavor profile.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Make sure to brown the pork tail pieces well before braising to develop a rich flavor.
- If the liquid in the pot reduces too much during braising, add more chicken broth or apple cider as needed.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
- Store leftover braised pork tail in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with the braising liquid and sliced apples on top.
Garnishes:
- Garnish with chopped fresh parsley or thyme for added flavor and color.
Pairings:
- Pair with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Mashed potatoes
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the pork tail is not tender after 2-3 hours of braising, continue to cook until it falls off the bone.
Food safety advice:
- Make sure to cook pork tail to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat.
Flavor profiles:
- The sweetness of the apples and apple cider pairs well with the savory pork tail and thyme.
Serving suggestions:
- Serve with a glass of apple cider or white wine for a complete meal.
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