Braised Pork Allarrabbiata Recipes

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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 SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

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.

PORCHETTA (BRAISED PORK LOIN)



Porchetta (Braised Pork Loin) image

I saw this made in a cooking demonstration and loved it. We changed it a bit to suit our tastes. Pretty simple to make, actually.

Provided by Tammy Scott Saunde

Categories     Pork

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 24

6 -8 lbs pork tenderloin
8 ounces Fontina cheese
1 large diced onion
3 ounces pancetta
4 cups organic chicken broth
oregano
thyme
1/2 cup butter
2 cups mushrooms (your choice)
roasted red pepper (we use frozen-Trader Joe's)
2 stalks diced celery
2 cups dry white wine
2 bay leaves
garlic powder
salt
fresh ground pepper
1 cup grated parmesan cheese or 1 cup romano cheese
1 bag of prewashed Baby Spinach
1 cup minced garlic
2 diced carrots
4 cups organic tomato sauce
olive oil
canola oil
butcher's kitchen twine

Steps:

  • Butterfly the roast by cutting a slit about 1/2" off of the cutting board until there is just a 1/2" uncut along the length. Lay loin open and cut again until the whole loin lays flat and is basically a 1/2" flat "sheet". Don't worry if the thickness varies, you can pound it flat to make it an even thickness. Sprinkle salt, pepper, garlic powder on flattened loin.
  • In a large pan, melt 2 TBS butter. Add 1 TBS of the minced garlic, the sliced mushrooms, spinach and saute until spinach is wilted.
  • Spread spinach mixture evenly over flattened pork loin. Lay thinly sliced roasted peppers, thin strips of fontina cheese lengthwise on top of spinach. Spread Parmesan/romano evenly on top. Now you are ready to roll up the loin.
  • Tie a loop in the end of the butcher's twine. With the long side of the loin facing you, tuck veggies and cheese and roll up the loin "jelly roll" style. Starting at one end, tie a loop and pull tightly around loin. Create another loop and pull tight. Each loop should be 1-1.5" apart. Continue until the loin is completely tied.
  • In a large pan (use a griddle if it is too large) and add 1 TBS of olive oil and 1 TBS of canola oil to pan. Sear the pork loin evenly and remove to a platter. Add celery, carrots, remaining garlic, onions, and saute until soft.
  • Add tomato sauce, white wine, chicken broth and bay leaves to pan and bring to a hard simmer. Return the pork loin to the pan making sure it is al least 1/2 covered in liquid. Cover pan and simmer for 2 hours or until thermometer reads at least 160 degrees inside loin. Smaller loins will take less simmering time. If the loin is too large for your pan, I have lined a large baking pan with foil put loin and sauce in (remember to have it covered at least 1/2 way). Then wrap tightly with foil and bake at 375 degrees for 90 minutes (or until thermometer reads 160 degrees).
  • Remove from pan and let rest ten minutes, Slice in 1" or larger slices and top with sauce from pan. If sauce is still thin after braising, raise the heat and reduce while loin is resting. If you would like to make a cream based sauce for the pork, continue to reduce the liquid by half. Add enough heavy cream to give it the consistency you want. I then add some shredded parmesan, a little red pepper, some oregano, and salt and pepper to taste. (Not as healthy , but worth the calories!).
  • If you eat it all, save remaining sauce and serve later over pasta!

Nutrition Facts : Calories 888.8, Fat 43.6, SaturatedFat 21.6, Cholesterol 298.9, Sodium 1743.7, Carbohydrate 23.1, Fiber 4, Sugar 9, Protein 89.2

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  • Stir in parsley. Ladle over the hot cooked pasta of your choice.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g

ITALIAN BRAISED PORK



Italian Braised Pork image

This tender pork would also be wonderful over pasta or polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h20m

Number Of Ingredients 10

2 tablespoons olive oil
2 1/2 pounds boneless pork shoulder
Coarse salt and pepper
1 large yellow onion, diced small
3 cloves garlic, minced
1 stalk celery, diced small
3/4 teaspoon fennel seeds
1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
1 can (28 ounces) crushed tomatoes
4 cups prepared couscous, for serving

Steps:

  • In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
  • Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
  • Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams

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