Tender and Succulent Braised Pork
Tender and Succulent Braised Pork is a mouth-watering dish that is sure to impress your guests. This dish is perfect for any occasion and is easy to make. The key to making this dish is to use the right ingredients and to cook it slowly. In this recipe, we will show you how to make the perfect Tender and Succulent Braised Pork.
Ingredients:
- 2 lbs. pork shoulder, cut into 2-inch pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
- 2 bay leaves
- Salt and pepper to taste
Serves: 4
Cooking Tips:
- Use a heavy-bottomed pot or Dutch oven to cook the pork.
- Brown the pork pieces on all sides before adding the liquid to enhance the flavor.
- Cook the pork on low heat for at least 2 hours to ensure that it is tender and succulent.
Instructions:
1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the pork pieces and brown them on all sides, about 5 minutes.
3. Remove the pork from the pot and set it aside.
4. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
5. Add the chicken broth, red wine, tomato paste, brown sugar, bay leaves, salt, and pepper to the pot and stir to combine.
6. Return the pork to the pot and bring the liquid to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and succulent.
8. Remove the bay leaves and discard them.
9. Serve the Tender and Succulent Braised Pork hot with your favorite side dishes.
Appearance and Taste:
Tender and Succulent Braised Pork is a rich and flavorful dish that is sure to impress. The pork is cooked to perfection, with a tender and succulent texture that melts in your mouth. The sauce is thick and savory, with a hint of sweetness from the brown sugar. The dish has a beautiful deep red color and is garnished with fresh herbs for a pop of color.
Type of Dish: Main Course
3 Main Ingredients: Pork Shoulder, Red Wine, Chicken Broth
