Text 16972, 81 rader
Skriven 2011-10-24 07:33:50 av Dave Drum (1:261/38)
Ärende: SFGATE 838
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pomegranate & Spice Braised Pork
 Categories: Pork, Fruits, Wine, Sauces
      Yield: 6 servings

      4 lb Bone-in pork shoulder roast
           Kosher salt & ground pepper
      4 ts Vegetable oil
      1 lg Onion; chopped
      5 lg Garlic cloves; peeled,
           - smashed
      6 sl Fresh ginger; 1/8" thick,
           - size of a quarter
      2    Star anise
      1    Stick cinnamon; 2" long
      2 ts Whole black peppercorns
      2 c  Dry, fruity red wine
      2 c  Unsweetened pomegranate
           - juice
    1/2 c  Soy sauce
      2 ts Fish sauce
      2 ts Hoisin sauce
      2 tb Dark brown sugar; to taste

  By Lynne Char Bennett, Chronicle staff writer

  Pork shoulder roast is also known as Boston butt. This cut
  benefits from long, slow roasting or braising. Try braising
  some pork bones along with the pork shoulder. While cooking,
  they'll release a tiny bit of gelatin to give the dish a
  rich, unctuous texture.

  Season all sides of the pork with salt and pepper. Heat 2
  teaspoons of the oil in a skillet over medium-high heat. Add
  the meat and sear until dark golden brown, turning as
  necessary. Remove the meat from the skillet and set aside.

  Heat the remaining 2 teaspoons oil in a Dutch oven just
  large enough to hold the roast. Add the onion and saute
  until translucent, then add the garlic and cook until
  aromatic.

  Add the ginger, star anise, cinnamon and peppercorns. Put
  the pork in the Dutch oven and add the wine, pomegranate
  juice, soy sauce, fish sauce and hoisin. The liquid should
  come at least halfway up on the roast. If not, add more wine
  and pomegranate juice (in equal amounts) or water.

  Stir, cover and bring to a simmer. Check the level of
  tartness after 30 minutes, then add brown sugar if needed to
  balance the acidity of the wine and tartness of the juice.

  Continue at a low simmer for another hour, then turn the
  roast and simmer for about 1 1/2 hours or more, until the
  meat is fork-tender.

  Remove the meat to a platter and keep warm. Bring the sauce
  to a boil and reduce by about 1/4 to 1/2. Strain and discard
  solids. Remove the bone from the meat (it should easily
  release on its own) and cut the meat into serving portions.
  Return meat to the sauce to rewarm, if needed, then serve,
  spooning the sauce over the meat.

  Note: The roast can be made ahead and reheated. The flavors
  meld and the meat becomes more intensely flavored as it
  rests overnight in the sauce -- especially if the meat is
  sliced or shredded first.

  URL: http://sfgate.com

  MM Format by Dave Drum - 15 December 2010

  Uncle Dirty Dave's Archives

MMMMM

... "An easily entertained group. Hmm. I like that."--Pat Sajak

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