Braised Pork Allarrabbiata Recipes

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SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK ALL'ARRABBIATA



Braised Pork All'Arrabbiata image

This spicy pork shoulder's long-simmered flavor is one you'll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.

Provided by Ali Slagle

Categories     dinner, meat, one pot, sauces and gravies, main course

Time 2h

Yield 6 to 8 servings (about 7 cups)

Number Of Ingredients 8

2 to 2 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and smashed
1 1/2 teaspoons red-pepper flakes
3 (14-ounce) cans fire-roasted crushed or diced tomatoes
1 cup red wine
5 basil sprigs

Steps:

  • Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
  • In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
  • Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
  • Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
  • Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it's evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

BRAISED PORK RAGU



Braised Pork Ragu image

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Provided by KIRSTEN_R

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 12

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

Steps:

  • Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
  • Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g

CIDER-BRAISED PORK ROAST



Cider-Braised Pork Roast image

Easy to prepare and perfect for the fall season, this apple cider-braised pork roast is bursting with flavor.

Provided by JAYDA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h5m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (3 pound) pork shoulder roast, trimmed of excess fat
salt and ground black pepper to taste
2 cups apple cider
2 onions, halved and sliced
2 cloves garlic, sliced
1 tablespoon dried sage
1 apple - peeled, cored, and sliced

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
  • Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
  • Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
  • Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 18.2 g, Cholesterol 89.4 mg, Fat 15.8 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 111.4 mg, Sugar 13.5 g

BRAISED CHICKEN ALL'ARRABBIATA



BRAISED CHICKEN ALL'ARRABBIATA image

Categories     Chicken

Yield 6 people

Number Of Ingredients 14

6 whole chicken legs, split into drumsticks and thighs
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large red onion, diced
6 large garlic cloves, minced
1 1/2 teaspoons crushed red pepper
1 bay leaf
1 large yellow bell pepper, diced
1 small poblano, diced
1 tablespoon tomato paste
1 cup dry white wine
One 28-ounce can whole peeled tomatoes, chopped and juices reserved
2 tablespoons red wine vinegar
2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves

Steps:

  • Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up. Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened. Add the bell pepper and poblano and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer. Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve. Serve with polenta

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