Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 8 oz mushrooms, sliced
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 325°F.
2. Heat the olive oil in a Dutch oven over medium-high heat.
3. Season the pork cubes with salt and pepper, then brown them in the pot until they are golden brown on all sides. Remove the pork from the pot and set aside.
4. Add the chopped onion to the pot and sauté until it is translucent.
5. Add the minced garlic and cook for another minute.
6. Pour in the red wine and beef broth, then stir in the tomato paste, dried thyme, and bay leaf.
7. Return the pork to the pot and bring the liquid to a simmer.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2 hours, or until the pork is tender and falls apart easily.
10. Remove the pot from the oven and stir in the sliced mushrooms.
11. Return the pot to the oven and bake for another 30 minutes, or until the mushrooms are tender.
12. Remove the bay leaf and discard it.
13. Serve the braised pork hot, garnished with fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Sodium: 800mg
Sugar: 3g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Red wine can be substituted with beef broth or chicken broth.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Substitute the mushrooms with diced potatoes for a heartier dish.
Tips and tricks:
- For extra flavor, marinate the pork in the red wine and herbs overnight before cooking.
- Use a meat thermometer to ensure that the pork is fully cooked before serving.
- If the sauce is too thin, remove the pork and mushrooms from the pot and simmer the sauce on the stovetop until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork and sauce in a pot over medium heat and cook until heated through.
Presentation ideas:
Serve the braised pork in individual bowls or on a platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted carrots and parsnips
- Steamed green beans with garlic and lemon
Troubleshooting advice:
- If the pork is tough, it may not have cooked long enough. Return it to the oven and continue cooking until it is tender.
- If the sauce is too thin, remove the pork and mushrooms from the pot and simmer the sauce on the stovetop until it thickens.
Food safety advice:
- Always use a meat thermometer to ensure that the pork is fully cooked before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Braised pork is a classic comfort food that has been enjoyed for centuries. The addition of red wine and mushrooms adds depth and complexity to this traditional dish.
Flavor profiles:
This dish is rich, savory, and slightly sweet, with a deep umami flavor from the mushrooms and beef broth.
Serving suggestions:
Serve the braised pork with a side of mashed potatoes or roasted vegetables for a hearty and satisfying meal.
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