This dish is based on the recipe published in the December 2014 “Food and Wine” issue.
This is an easy, but long-cooking recipe that tastes delicious. If you’re lucky, you’ll have some leftovers.
Here’s the ingredient list published in the magazine:
4-lb. boneless pork shoulder roast
1 onion, finely chopped
5 crushed garlic cloves
3 cups chicken stock or broth—low-sodium is best
½ cup white wine—dry, if possible
5 fresh parsley sprigs
3 fresh thyme sprigs
1.5 lbs. sweet potatoes, peeled and cut into 2-inch pieces
1 lb. chestnuts
What you’ll need for making my version Wine-braised Pork:
- 4-lb. boneless pork shoulder roast
- 1t salt
- Black pepper
- 1 onion, finely chopped
- 5 crushed garlic cloves
- 3 cups chicken stock or broth—low-sodium is best
- 1/3-cup white wine—dry, if possible
- 5 fresh parsley sprigs
- 5 lbs. sweet potatoes, peeled and cut into 2-inch pieces (Yukon golds would work, too)
- 1 lb. large carrots, peeled and sliced into 2-inch pieces
What to do with these ingredients:
- Salt and pepper the pork and heat up a large cast-iron casserole over medium-high heat.
- Add the pork, fat side down, and add a ½-cup of water.
- Cook until the water has evaporated, and continue to brown all sides of the roast.
- Add the chopped onion and garlic and cook for a few minutes until slightly golden (make sure to stir, so you don’t get burnt, bitter garlic).
- Now you can add the chicken stock, wine and parsley.
- Cover and bring to a simmer. Continue that low simmer for about 2.5 hours.
- Add the sweet potatoes and carrots and cook for 30 more minutes.
- When meat is done, transfer it to a cutting board and let it rest between 5-10 minutes.
- Add the carrots and sweet potatoes to a platter after the meat is done resting.
- Put the meat jus (skim the oil off) in a bowl and season with pepper and salt, to taste.
- Slice the meat in thick slices and place on top of the platter. Serve with the jus.
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