One of the most important things I have ever learned in my food education is using the proper method to obtain the best out of an ingredient Over the years, I have heard people state that some cuts of meat are tough and have little flavor. When I dug a little deeper, I found that improper technique was at the core of these complaints. Understanding protein, more importantly, the structure of protein, will and should dictate how you prepare it. Commonly, we are told that the loin is the best cut of meat, be it a filet mignon or a pork tenderloin. And even though I prepare these correctly, I am marginally unimpressed with the result. I started to focus on cuts of meat that have more fat and require longer cooking times. With little effort, the flavors I was looking for were found in this practice. Braising and slow roasting have become some of my favorite ways to cook and eat. This pork recipe speaks to my heart. It’s all about embracing and taking advantage of the large amount of marbling on the shoulder cut to extract and spread that incredible flavor of pork fat. I don’t have a ‘healthier’ version of this recipe. I don’t believe in avoidance of fat, but rather moderation of how you eat fat. I serve this over creamy polenta and crispy kale
Pork Braised with Caramelized Onions and Garlic
- 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
- 2 garlic cloves, cut into slivers
- 1 tablespoon olive oil
- 1 tablespoon clarified butter
- 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
- 10 whole garlic gloves
- 3/4 cup unfiltered apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup of marsala wine
Preheat oven to 325°F.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and generously season with salt and pepper.
Heat oil and butter in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally, about 8 minutes. Transfer pork to a plate.
Add onions and whole garlic cloves to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
Stir in cider, vinegar and marsala and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Remove the pork from the pan and heat the liquid on medium-high to reduce to desired consistency/flavor. Add salt to taste
Good Food 