Ingredients with Measurements:
- 2 lbs. pork ribs
- 1 lb. pork sausage
- 1 lb. pork belly
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 oz.) diced tomatoes
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup water
Special equipment needed:
- Large pot or Dutch oven
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot or Dutch oven, add pork ribs, sausage, pork belly, onion, garlic, carrots, celery, diced tomatoes, bay leaf, thyme, rosemary, salt, and black pepper.
3. Add enough water to cover the ingredients and bring to a boil.
4. Reduce heat to low and simmer for 2 hours, stirring occasionally.
5. Remove the pork ribs, sausage, and pork belly from the pot and place them in an oven-safe dish.
6. In a small saucepan, combine balsamic vinegar, honey, and water. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
7. Pour the balsamic glaze over the pork in the oven-safe dish.
8. Bake in the preheated oven for 20-30 minutes, until the pork is browned and crispy.
9. Serve hot with the vegetables and balsamic glaze.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 580
Fat: 37g
Carbohydrates: 18g
Protein: 42g
Sodium: 1030mg
Sugar: 14g
Substitutions for ingredients:
- You can use chicken or beef instead of pork.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add potatoes or beans to the dish.
- You can add red wine to the balsamic glaze for a richer flavor.
Tips and tricks:
- Use a sharp knife to cut the pork into bite-sized pieces.
- You can remove the skin from the pork belly if you prefer.
- Serve with crusty bread to soak up the balsamic glaze.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pork is not browned and crispy after baking, broil for a few minutes.
- If the balsamic glaze is too thick, add more water.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash your hands and all surfaces that come into contact with raw pork.
Food history:
Cassoeula is a traditional Italian dish from Lombardy, made with pork and cabbage.
Flavor profiles:
Savory, sweet, tangy.
Serving suggestions:
Serve as a main course for dinner.
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Region: Italian