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.
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
this Epicurious recipe
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.
Braised Pork Chops with Tomatoes and Sage
Slow Roasted Pork Belly Recipe
Pork Shoulder Braised in Sage and White Wine