Dinner tonight: -French style braised pork shoulder with cider wine apples onions garlic -polenta - garden salad - Sautéed carrots

on




 





Braised pork:

  • 2 1/2 pounds pork shoulder cut into 1/2 lbs pieces 
  • Flour to lightly cover pork
  • 2 - 3 pinches of salt to coat for browning pork 
  • 2 -4 tbsp olive oil for browning pork
  • 4 large yellow onions, halved, thinly sliced
  • 1/4 cup brandy or sherry (used sherry)
  • 1 large Granny Smith apple, peeled, cut in 1/2-inch cubes
  • 4 garlic cloves, smashed 
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon butter

  • Cut pork and then sprinkle salt and flour.
In a enameled cast iron add the oil then place the pork into the pan without crowding and brown all sides. 
Once browned remove from pan and place into a container to hold. 

Slice onions into half rounds and add to the pot the pork was removed from. Let then sweat/caramelized and use a wooden spoon to help remove the bits from the bottom of the pan. 

Cool onions around 20 minutes. 

Add the booze of choice and deglaze 30 seconds to one minutes.

Add garlic, thyme, let them stand for a minute then add the pork back in and smoosh them in with the onions. Bring up to a simmer and then add the stock and cider. 

Cover and cook for 2-3 hours on a low simmer on the stove or 375 in the oven or place into a crock pot on low for several hours. 

To finish, take 1/2 of the onions and apples from the pot and blend them with the butter then add back to the pot and reduce to the gravy consistency. 

ready to serve on top of polenta. 



Polenta: 
1 cup dry cornmeal 
2 cups water 
2 tsp consume vegan  (can use any bouillons  vegan or chicken - we just had these on hand) 
1 cube of bouillon vegan "not chicken"  

place all into a pot and stir with a wire whip till thickened. 



Garden Salad: 
dressing: 
1/2 cutie tangerine juiced
1/2 lemon juiced
1 tsp cider vinegar
3 tbs olive oil
1 clove garlic pressed or chopped 
pinch of salt

salad: 
cabbage
cucumbers
romaine 
arugula 
cherry tomatoes 

Comments

Post a Comment