Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup Khrenovina (horseradish vodka)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 sprigs of thyme
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add pork cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove pork from the pot and set aside.
5. Add chopped onion to the pot and cook until softened, about 5 minutes.
6. Add minced garlic and cook for another minute.
7. Add tomato paste, paprika, salt, and black pepper to the pot and stir to combine.
8. Add beef broth, Khrenovina, bay leaves, and thyme to the pot and stir to combine.
9. Return pork to the pot and bring the mixture to a boil.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 2-3 hours, or until the pork is tender and falls apart easily.
12. Remove the pot from the oven and let it cool for a few minutes.
13. Using a slotted spoon, remove the pork from the pot and set it aside.
14. Discard bay leaves and thyme sprigs.
15. Using an immersion blender or a regular blender, puree the remaining sauce until smooth.
16. Return the pork to the pot and pour the pureed sauce over it.
17. Heat the pot over medium heat until the sauce is heated through, about 5-7 minutes.
18. Serve hot with your choice of sides.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 7g
Protein: 40g
Sodium: 760mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Khrenovina can be substituted with regular vodka or white wine.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use beef instead of pork for a richer flavor.
- Add a can of diced tomatoes to the pot for a more tomato-based sauce.
Tips and tricks:
- Brown the pork cubes in batches to avoid overcrowding the pot.
- Use a good quality Khrenovina for the best flavor.
- Let the pork cool slightly before shredding it to avoid burning your fingers.
- Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
Storage instructions:
Store leftover Khrenovina Braised Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover Khrenovina Braised Pork in a pot over medium heat until heated through, about 5-7 minutes.
Presentation ideas:
Serve Khrenovina Braised Pork in a large serving dish with the sauce poured over it. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
- Rice pilaf
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
- Roasted root vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it over medium heat until it thickens.
- If the pork is tough, it needs to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Khrenovina Braised Pork in the refrigerator for up to 3 days.
Food history:
Khrenovina is a traditional Russian spirit made from horseradish. It is often used in cooking to add a unique flavor to dishes.
Flavor profiles:
Khrenovina Braised Pork is a savory and slightly spicy dish with a rich and complex flavor. The pork is tender and falls apart easily, and the sauce is smooth and flavorful.
Serving suggestions:
Serve Khrenovina Braised Pork as a main course for dinner or as a hearty lunch. It pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or rice pilaf.
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