Braised Pork With Red Wine Recipes

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

PORK CHOPS WITH WINE AND GARLIC

Steps:

• Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
• Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
• Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
• Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
• Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
• Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK SHOULDER BRAISED WITH PORCINI AND RED WINE WITH CAVATELLI PASTA AND SAUCE VERDE

Steps:

• For the braised pork: Preheat oven to 325 degrees F.
• Toss the pork cubes with the salt and pepper and half of the oregano in a bowl. Place the porcini mushrooms in a small bowl just large enough to accommodate them and pour the hot water over the top; let stand for 30 minutes to rehydrate.
• Meanwhile, place an enameled 6-quart Dutch oven or other heavy, oven-safe pot over medium heat on the stovetop. Add the olive oil. Once the oil is hot, add the seasoned pork cubes, working in 2 batches so as to not crowd the pot. Cook on all sides, turning once, until the pieces have begun to brown lightly. Set aside the browned pork cubes in a bowl. Add the onion, carrot and celery and cook until softened and lightly caramelized, adding olive oil if bottom of pan becomes too dry. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the wine to the pot to deglaze, scraping loose any browned bits. Add the porcini mushrooms and their liquid (be sure to prevent the sediment at the bottom of the bowl from pouring in), the broth, tomato sauce, bay leaf and remaining oregano and stir to incorporate. Return the pork to the pot and cover with a tight-fitting lid. Place the pot in the oven and cook for 2 1/2 hours. Remove the pork and check for tenderness. If the pork is not fork-tender, return to the oven and continue to braise for another 30 to 45 minutes. Let cool slightly and taste for seasonings.
• For the cavatelli pasta: Place the flour on a smooth work surface and add 1 teaspoon salt, stirring lightly with a fork to incorporate. Form the small pile of flour into a ring with room in middle to accommodate the eggs. Dump the eggs and yolks into the middle of the ring. Stir the eggs slowly with a fork to mix, then continuing with the fork, draw the flour into the eggs a little at a time, working the pile in a circular motion to bring the dough together without breaking the ring. Once the pasta dough has started to form, knead the dough, rolling and turning the ball until a smooth and silky dough is achieved. Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes or up to 24 hours in the refrigerator.
• Lightly dust a work surface with semolina flour. Take the dough ball and roll it out to a 1-inch thickness. Cut the dough into 1/2-inch-thick slices and roll out to a 1/4-inch thickness. Run the long strips through the cavatelli machine to shape. Depending on your type of machine, the thickness of the long strips may vary slightly. The pasta can then be refrigerated in an airtight container for up to 2 days or cooked immediately.
• Boil a large pot of water over high heat. Add the remaining tablespoon salt and 6 cups of the pasta. Cook until slightly chewy, approximately 5 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• For the sauce verde: Place olive oil, spinach, capers, lemon juice, pepper and parsley in a tall, slender container, such as a pitcher, and blend on high speed using an immersion blender until the sauce has the consistency of a thick paste, about 1 minute.
• To prepare the dish for plating, reheat the braised pork over medium heat. When the pork is steaming hot, add the cooked pasta. Allow the pork and pasta to cook another 2 to 3 minutes. If the sauce thickens too much, add some of the reserved pasta cooking water 1/4 cup at a time until you reach your desired consistency. Evenly divide the pork and pasta among 6 to 8 bowls. Spoon 1 tablespoon sauce verde over each bowl and top with a liberal grating of cheese.

RED WINE BRAISED PORK CHOPS W/ RED WINE GRAVY AND GARLIC MASHED

Steps:

• Clean the potatoes and put them in a boiling pot of water and 1 teaspoons salt for about an hour or tender.
• Liberally season pork chops with s&p, paprika and garlic powder. Sear in a skillet with 2 tbs. butter for 1 minute on each side.
• Put pork chops in a x baking dish with chopped shallots or onion, basil and thyme (enough to make a thin layer), beef broth and red wine. Bake 45 minutes at 325 and flip once halfway through cooking.
• Drain potatoes, add butter, garlic, and milk (about 1/4 cup or until it reaches your desired consistency) and mash on low heat.
• Using the same pan you seared the pork chops in, melt the butter and flour to make a roux, slowly add the liquid from the chops until you get the consistency you like. Also, add a little bit of fresh wine for extra flavor. Bring to boil, stir, and remove from heat.
• The gravy goes great with the pork chops and mashed potatoes! Enjoy.

RED WINE PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
• Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

LOIN OF PORK, BRAISED IN RED WINE

Steps:

• One to two days before, place the meat, onion, carrots, celery, garlic, bouquet garni, juniper berries and salt and pepper in a large glass or earthenware bowl. Pour in enough red wine to just cover the meat, then add the vinegar. Cover with plastic wrap, then refrigerate, the longer the better.
• Remove meat from marinade and pat dry. Heat 2 tablespoons of butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat, and brown on all sides, about 15 minutes. Off the heat, flambé the roast with the Cognac. (To flambé: heat alcohol in saucepan, then remove from burner. Have lid at the ready, just in case. Stand back, and ignite liquid with long match. Pour flaming alcohol over meat.).
• Add the marinade, and all the ingredients in it. Simmer, partially covered, over low heat until the meat is tender, about one hour. Transfer meat to a cutting board, and let rest for 10 minutes before slicing.
• Strain the cooking liquids through a sieve, reserving the vegetables. Discard garni. Return the the liquid to the Dutch oven, and boil, uncovered, over high heat to reduce by one third, about 5 to 7 minutes.
• Finish the sauce: Purée the vegetables and cooking liquid in a blender to a smooth consistency. It should be a thick, full-flavored sauce. Return to the pan and reheat it. Add the red currant jelly and whisk until well blended. If the sauce seems thin, add a little potato starch dissolved in 1 tablespoon water or wine. Whisk in the remaining 2 tablespoons of butter. Do not boil.
• Slice the meat, and arrange on a platter. Spoon some of the sauce over the sliced meat, and pass the rest in a sauceboat.

WINE-BRAISED PORK LOIN

Steps:

• Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
• Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
• Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.