Apricot And Onion Braised Pork Shoulder Recipe

click to rate
0 votes | 1921 views
Servings: 4

Ingredients

Cost per serving $4.58 view details
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 sm pork, shoulder, cleaned
  • 2 clv garlic, minced
  • 1 x fresh chili, seeded, and, diced, preferably, Anaheim
  • 1 x generous healthy pinch saffron
  • 2 tsp honey
  • 1/2 c. extra virgin olive oil
  • 1 x white onion, diced
  • 1 sm head fennel, quartered
  • 4 x bay leaf
  • 4 x plum tomato, seeded, and, crushed
  • 6 x dry apricot
  • 4 c. chicken stock
  • 1 stk cinnamon
  • 1/4 c. minced fresh mint
  • 1/4 c. minced fresh parsley Celery Root Puree
  • 2 lrg celery root, peeled, and, medium, diced
  • 4 x bay leaf
  • 2 c. 35% cream salt, to taste pepper, to taste

Directions

  1. Preheat oven to 350 degrees F.In a dry frying pan toast the fennel seeds and coriander seeds. Lightly crush seeds with a mortar and pestle. Put the pork shoulder in a Dutch oven. Rub with in garlic, chile, saffron, honey and extra virgin olive oil. Marinate for 24 hrs in the refrigerator.
  2. Remove the pork shoulder from the marinade. Reserve the marinade. Heat 3 tbsp. of extra virgin olive oil in the Dutch oven. Season the pork shoulder generously with salt and pepper. Sear the meat till golden on all sides and remove. Add in diced onions and quartered fennel. Cook for 3 to 4 min then add in the tomatoes, bay leaves, reserved marinade and the apricots. Cook for 5 min scraping the bottom of the pan. Add in the chicken stock and cinnamon stick. Bring to a boil. Return the pork shoulder to the Dutch oven. Cover and braise in the oven for 11/2 hrs. Uncover and finish cooking for 1/2 an hour.
  3. Remove pork shoulder from Dutch oven. Let rest 5 min then slice. Serve with puree of celery root. Finish the sauce with fresh herbs and ladle over meat.
  4. Celery Root Puree:Pour cream into a heavy bottomed pot and reduce by half over medium-high heat.
  5. In another pot, cover the celery root with water. Add in bay leaves and season. Bring to a boil. Reduce heat and cook till celery root is fork tender. Remove bay leaves. In a food processor puree the celery root till just smooth. Add in the cream and season to taste.
  6. Yield: 1 1/2 c.

Toolbox

Add the recipe to which day?
« Today - May 01 »
Today - May 01
May 2 - 8
May 9 - 15
May 16 - 22
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 592g
Recipe makes 4 servings
Calories 449  
Calories from Fat 265 59%
Total Fat 30.02g 38%
Saturated Fat 4.46g 18%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 624mg 26%
Potassium 858mg 25%
Total Carbs 39.01g 10%
Dietary Fiber 7.8g 26%
Sugars 9.98g 7%
Protein 10.35g 17%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment