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RECIPES
Pork braised in Perry
Another of Jackie’s delicious seasonal recipes
As the night’s draw in, easy to prepare nourishing casseroles which can be assembled the day before serving, are perfect for supper round the kitchen table with friends. If cooked in larger quantities this recipe also makes a wonderfully aromatic party dish. Your kitchen will be filled with the most enticing smells of the succulent pork and Perry as they slowly cook in the oven.
Serves 4-6
Ingredients: Pre-heat oven 170°C/ 325°F/ gas mark 3 100g Pork shoulder trimmed and cut into cubes (2.5cm) 12 shallots peeled 2 tablespoons Rape seed or ground nut oil 10g. unsalted butter 600ml. Perry 150 ml. Stock (vegetable or chicken) 4-6 sprigs of fresh thyme 2-3 bay leaves 2 tablespoons soured cream Salt and black pepper to taste. Small handful of Flat leafed parsley finely chopped.
Method: Heat half the butter and oil in a 4pt. capacity flameproof casserole dish and when very hot add the cubed pork which has been rubbed dry with kitchen paper. Cook in small batches and remove onto a plate when they have browned. Then brown the peeled shallots with the remainder of the butter and oil. Pour in the Perry and return the meat with the thyme and bay leaves. Cook in oven for approx. 1.5 hours or until the meat is tender and the liquid reduced. Take out shallots and pork removing herbs; keep warm in a serving dish. Return casserole to direct heat and bring back to boil reducing the liquid to about half of its original volume. Whisk in soured cream pour over the meat and serve with chopped flat leafed parsley. . |
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