Ingredients with Measurements:
- 4 pork tails
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of apple cider
- 1 cup of chicken broth
- 1 tablespoon of olive oil
- 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 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
3. Add the chopped bacon and cook until crispy, about 5 minutes.
4. Remove the bacon from the pot and set aside.
5. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
6. Season the pork tails with salt and pepper and add them to the pot.
7. Brown the pork tails on all sides, about 10 minutes.
8. Add the apple cider and chicken broth to the pot.
9. Bring the liquid to a simmer, then cover the pot with a lid.
10. Transfer the pot to the preheated oven and bake for 2 hours, or until the pork tails are tender.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Using tongs, remove the pork tails from the pot and set them aside.
13. Using a spoon, skim off any excess fat from the surface of the liquid in the pot.
14. Using an immersion blender or a regular blender, puree the liquid until smooth.
15. Return the pork tails to the pot and pour the pureed liquid over them.
16. Add the chopped bacon to the pot and stir to combine.
17. Bring the mixture to a simmer over medium heat and cook for 10 minutes, or until the sauce has thickened.
18. Serve the pork tails with the sauce spooned over them.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 475
Fat: 25g
Carbohydrates: 21g
Protein: 38g
Sodium: 715mg
Sugar: 16g
Substitutions for ingredients:
- Pork tails can be substituted with pork shoulder or pork butt.
- Chicken broth can be substituted with vegetable broth.
- Apple cider can be substituted with apple juice or white wine.
Variations:
- Add chopped carrots and celery to the pot for a heartier dish.
- Use smoked bacon for a smoky flavor.
- Add a teaspoon of dried thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to brown the pork tails well before adding the liquid to the pot for maximum flavor.
- Use a heavy-bottomed pot to prevent burning.
- Skim off any excess fat from the surface of the liquid to make a smoother sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork tails on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a glass of dry cider or a full-bodied red wine.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the pork tails to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Pork tail is a traditional ingredient in many cuisines, including Southern and Caribbean cooking.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of smokiness from the bacon.
Serving suggestions:
Serve with a side of mashed potatoes and a glass of dry cider for a cozy fall meal.
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