Braised Pork with Caramelized Leeks and Apple Cider Recipe

by katerina on October 28, 2009

I love anything and everything that is braised. To me braising means two things: comfort food and low effort. The timing for stews and braises is very forgiving if you are entertaining or having a laid back afternoon, plus it always makes the house smell heavenly.

Braised Pork with Caramelized Leeks and Apple Cider Recipe

This pork roast gets it’s flavour from first searing the pork then caramelizing onions and leeks in the fat and finally cooking it for hours with apple cider and thyme. The pork roast worked really nicely with risotto and was even better the next day.

[print_this]Braised Pork with Caramelized Leeks and Apple Cider
Adapted from
this Epicurious recipe
(serves 6-8)

2 tablespoons olive oil
1 4-5lb pork roast (I used a boneless pork butt)
salt and pepper
2 cloves garlic, cut into slivers
1 large onion, cut in half lengthwise then into 1/4″ slices
1 large leek, cut into 1/4″ slices, well washed
fresh thyme sprigs
3/4 cup apple cider

Preheat oven to 325F. Using a sharp knife score fat and any skin in a checker board pattern. Make slits in the meat and insert the garlic slivers in. Rub with a generous amount of salt and freshly ground pepper. Heat oil to medium in a dutch oven add pork and brown on all sides. Remove pork to a plate and add onion and leeks. Saute until just starting to brown, add a big pinch of salt and continue until a light golden brown. Add cider, thyme and then pork back to the pan. Cover and bake for 2 1/2- 3 hours. Remove pork from sauce and simmer until reduced by half.

You can make this recipe ahead of time, and if you do it you will have the opportunity to skim the fat from the sauce. Separate the sauce from the meat and refrigerate. Once cooled you should be able to skim the fat from the top. Reheat sauce and pork together gently.
Similar Recipes:
Braised Pork Chops with Tomatoes and Sage
Slow Roasted Pork Belly Recipe
Pork Shoulder Braised in Sage and White Wine
Smothered Pork

{ 9 comments… read them below or add one }

Chow and Chatter October 28, 2009 at 3:05 pm

oh this sounds so good love leeks


Sarah October 29, 2009 at 3:11 am

This may be the dish to de-virginize my dutch oven. It sounds so good.


Katerina October 29, 2009 at 3:59 am

Chow and Chatter – me too! So underrrated.

Sarah – do it. Any excuse to ues your dutch oven!


Maryanna October 30, 2009 at 2:56 am

This recipe is screaming "Fall." It looks amazing. It's a "must-try" recipe.


Katerina October 30, 2009 at 3:14 am

Maryanna – let us know if you do!


Hungry Dog October 31, 2009 at 3:48 pm

This looks beautiful and sounds great for cool weather. I just happen to have some leeks that need a plan…maybe this is it! Thanks for posting!


Deborah November 2, 2009 at 4:17 am

I love anything caramelized, and this sounds like a real winner!


Mandy October 24, 2010 at 5:24 am

Made this last night and it was excellent. Super easy, too. I’ll definitely make this again.


Emma November 22, 2010 at 5:27 am

I made this last night and it was absolutely delicious, used sage instead of thyme and also a little lemon,. Thank you, I love braised food more than anything!


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