Time: 3 hours 55 minutes
Complexity: easily
Servings: 4

Prepare a delicious and juicy braised pork that can be served with any side dish. The pork shoulder is cut into several large pieces, which are thoroughly fried in butter before braising to seal in all the juices, and then braised in the oven for several hours in a light tomato sauce with red wine, vegetables, and aromatic spices. The pork is ready when it flakes easily with a fork along the grain. Serve with the gravy.

Ingredients:

• 1 kg pork shoulder, cut into 6 large pieces
• 2 tbsp. l. olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 clove garlic, coarsely chopped
• 2 tbsp tomato paste
• 2 tbsp. premium flour
• 1 cup red wine
• 1.5 cups beef broth
• 1 bunch of parsley stems, tied with string
• 2 bay leaves
• 1 cup of water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, celery, carrot, red wine, tomato paste, bay leaf, parsley

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Preparation:

Step 1
• Preheat oven to 160°C. Pat the pork dry with paper towels and season with salt and black pepper.
Step 2
• In a large Dutch oven, heat the olive oil over medium-high heat and brown the pork in batches on all sides until golden brown. Transfer the pork to a plate. Add the onion, celery, and carrots to the pan and cook until softened, 5-7 minutes. Add the garlic and cook for another 2 minutes. Add the tomato paste and cook for 3 minutes to caramelize. Sprinkle with flour and cook for another 2 minutes. Stir in the wine and reduce by half.
Step 3
• Return the pork to the pot, then add the beef broth, parsley stems, and bay leaf. Add water if the liquid doesn't reach the top of the pork. Don't completely cover the pork with water. Cover the pot and simmer in the oven until the pork is tender when pierced with a fork, about 3 hours. Taste and season with salt and pepper if needed. Transfer to a serving platter and serve.

Votes: 19