Garlic Onion Braised Pork (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
1.2 kilograms pork shoulder (rouelle), well-marbled
02 -
3 large yellow onions, thinly sliced
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4 cloves garlic, whole, unpeeled
04 -
30 milliliters olive oil or lard
05 -
200 milliliters dry white wine
06 -
500 milliliters low-sodium chicken broth
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15 milliliters honey or granulated sugar (optional)
08 -
2 sprigs fresh thyme
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2 dried bay leaves
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Fine sea salt, to taste
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Freshly ground black pepper, to taste
# Instructions:
01 -
Remove the pork shoulder from refrigeration 30 minutes prior to cooking. Pat dry thoroughly with paper towels and season generously with fine salt and freshly ground black pepper.
02 -
Heat olive oil or lard in a large Dutch oven over high heat. Sear the pork shoulder for 10 minutes per side, ensuring a golden-brown crust develops. Avoid overcrowding the pot to maintain high heat.
03 -
Remove the seared pork and set aside. Add the thinly sliced onions to the Dutch oven and cook over medium heat for approximately 15 minutes, stirring occasionally, until softened and lightly caramelized. Incorporate the whole, unpeeled garlic cloves and the optional honey or sugar, stirring to coat.
04 -
Deglaze the pot with dry white wine, scraping up all browned bits from the bottom. Reduce the liquid by half over medium heat.
05 -
Return the pork shoulder to the Dutch oven, nestling it atop the onions and garlic. Add enough low-sodium chicken broth to cover the meat halfway. Introduce the fresh thyme sprigs and dried bay leaves. Bring the contents to a gentle simmer on the stovetop.
06 -
Cover the Dutch oven and transfer it to a preheated oven set to 160°C. Braise for 2.5 to 3 hours, basting the meat with the flavorful sauce every 30-45 minutes.
07 -
Remove the Dutch oven from the oven and allow the pork to rest, covered, for at least 15 minutes. During this resting period, gently squeeze the softened garlic cloves to release their pulp directly into the sauce. Stir the garlic pulp into the sauce. If the sauce is too thin, simmer it uncovered on the stovetop for a few minutes to achieve desired consistency.
08 -
Slice the braised pork shoulder into thick portions. Arrange on a serving platter and generously drizzle with the warm garlic and onion sauce. Serve immediately with your preferred accompaniments.
# Notes:
01 -
For extra tender meat, ensure the pork shoulder is well-marbled with fat.
02 -
Do not skip searing the meat, as this step adds crucial depth of flavor and color to the finished sauce.
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Taste the sauce at the end of cooking and adjust seasoning as needed. A pinch of mustard or some prunes can offer interesting flavor variations.
04 -
To reheat, gently warm the pork and sauce in a Dutch oven over low heat with a splash of broth.
05 -
Consider substituting lard for olive oil for a more authentic flavor profile. Adding mushrooms or carrots during the last hour of cooking can enhance the dish. Apple cider can replace the white wine for a unique fruity twist.
06 -
Suggested serving accompaniments include mashed potatoes, gratin dauphinois, roasted potatoes, creamy polenta, white rice, or steamed green vegetables.