Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 2-inch cubes
- 1 cup Khrenovina (horseradish vodka)
- 1 cup chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tbsp. honey
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the pork cubes and brown on all sides, about 5 minutes.
4. Remove the pork from the pot and set aside.
5. Add the chopped onion and minced garlic to the pot and sauté until softened, about 3 minutes.
6. Stir in the tomato paste, honey, smoked paprika, and dried thyme.
7. Add the Khrenovina and chicken broth, and stir to combine.
8. Return the pork to the pot and bring the liquid to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise the pork for 2-3 hours, or until it is tender and falls apart easily.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Using a slotted spoon, transfer the pork to a serving platter.
13. Skim any excess fat from the braising liquid and season with salt and pepper to taste.
14. Pour the braising liquid over the pork and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 9g
Protein: 39g
Sodium: 590mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Khrenovina can be substituted with regular vodka or white wine.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use beef instead of pork for a heartier dish.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Make sure to brown the pork cubes well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Let the pork rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover pork and braising liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and braising liquid in a covered pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Khrenovina-braised pork on a large platter with the braising liquid spooned over the top.
Garnishes:
Garnish the pork with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Serve the Khrenovina-braised pork with roasted potatoes or crusty bread to soak up the delicious sauce.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the braising liquid is too thin, simmer it on the stove over medium heat until it reduces and thickens.
- If the pork is tough, it may need to braise for longer.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Khrenovina is a traditional Russian spirit made by infusing horseradish into vodka. It is often used in cooking to add a unique flavor to dishes.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the honey.
Serving suggestions:
Serve the Khrenovina-braised pork as a main course for a hearty and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A