Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine
- 1 cup apple cider
- 2 apples, peeled and chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with 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 and cook until browned on all sides, about 5-7 minutes.
4. Remove the pork from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
6. Add the tomato paste and cook for another minute.
7. Pour in the beef broth, red wine, and apple cider, and bring to a simmer.
8. Add the pork back to the pot, along with the chopped apples, thyme, rosemary, bay leaf, salt, and pepper.
9. Cover the pot with a lid and transfer to the oven.
10. Bake for 2-3 hours, or until the pork is tender and the sauce has thickened.
11. Remove the bay leaf and discard.
12. Serve hot with your choice of side dish.
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 per serving: 400
Fat per serving: 18g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Apple cider can be substituted with apple juice or white wine.
Variations:
- Add chopped carrots, celery, and potatoes to the pot for a one-pot meal.
- Use different herbs, such as oregano or sage, for a different flavor profile.
- Add a splash of balsamic vinegar or Worcestershire sauce for a tangy kick.
Tips and Tricks:
- Brown the pork in batches to ensure even browning and prevent overcrowding in the pot.
- Use a good quality red wine for the best flavor.
- Make sure to cover the pot with a lid to prevent the sauce from evaporating too quickly.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve the pašticada in a shallow bowl or on a plate with a side of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or crusty bread.
Troubleshooting Advice:
If the sauce is too thin, simmer uncovered on the stovetop until it thickens to your desired consistency.
Food Safety Advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Pašticada is a traditional Croatian dish that originated in the Dalmatian region. It is typically made with beef, but this recipe uses pork for a twist on the classic dish.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of apple flavor.
Serving Suggestions:
Serve with a side of mashed potatoes or roasted vegetables for a hearty meal.
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Region: Croatian