Braised Pork

Name: Braised Pork
Ingredients: 10 juniper berries, 10 whole cloves, and 10 black peppercorns; 2 tsop fine sea salt; 3 lbs leg or shoulder of pork, trimmed of excess fat and cut into 3 inch chunks; 2 T EVOO; 1 medium yellow onion, peeled and minced; 3 large garlic cloves, peeled and crushed; 1 small dried red chile, crushed; 1 1/2 tsp fine sea salt; 2 bottles sturdy red wine; 1 cup thick tomato puree; 1 cup red wine; 2 large cloves of garlic, peeled, crushed, and finely minced; 2 tsp good red wine vinegar; 2 T fresh rosemary leaves, minced to a powder

14 ingredients

4 steps

Ingredients

10 juniper berries, 10 whole cloves, and 10 black peppercorns
2 tsop fine sea salt
3 lbs leg or shoulder of pork, trimmed of excess fat and cut into 3 inch chunks
2 T EVOO
1 medium yellow onion, peeled and minced
3 large garlic cloves, peeled and crushed
1 small dried red chile, crushed
1 1/2 tsp fine sea salt
2 bottles sturdy red wine
1 cup thick tomato puree
1 cup red wine
2 large cloves of garlic, peeled, crushed, and finely minced
2 tsp good red wine vinegar
2 T fresh rosemary leaves, minced to a powder

Directions

1

Crack the juniper berries, cloves and peppercorns to a corse powder in a mortar and turn out into a small bowl. Add the sea salt and mix well. Rub this spice mixture over the prepared pork massaging it onto all surfaces. place the spiced pork in a nonreactive bowl and cover tightly. Store the pork in the fridge for 3 days, turning the pieces once a day.
2

Heath te oil in a large, heavy pot over a medium high flame. Dry the spiced pork with paper towels and add it ott he pot. Permit the pork to take on a crust before turning, letting it crust on all sides. Remove to holding plate.
3

Add the onions, garlic, chile, and salt to the pan and stir over a medium flame only until the onion is transparent. Add one bottle of the wine and as it heats scrape the bits and pieces. Add the tomato puree and bring the mass just to simmer. Add the crusted park and as much of hte 2nd bottle of wine as is necessary so that the pork is nearly immersed. Heat the mass to simmer, cover pot, leaving lid slighly askew, and stew the pork gently over a low flame. Stir occasionally. Stew for 2 hours. Continue stewing until meat is extemely soft and falls to shreds.
4

With a slotted spoon, remove the pork to a holding plate, add the last cup of wine to the juices and bring just to simmer. Add the garlic, vinegar and rosemary to refresh the sauce; return meat to sauce, stir well, cover, and let rest a few minutes. Serve.