Wednesday, May 29, 2013

Braised Pork with Cherry Gravy

Prep :1 hour     Total time : 4 hours + overnight chilling   Makes 6 servings

4           pounds boneless pork shoulder, tied
                **Salt and freshly ground pepper**
7           tablespoons vegetable oil
6           celery ribs, coarsely chopped
2           carrots, coarsely chopped
3           large onions, coarsely chopped
1/4         cup tomato paste
1            cup dry red wine
6            cups chicken stock or broth
1            cup dried sour cherries
2            large fennel bulbs, thinly sliced
2            large leeks, white and pale green parts, sliced crosswise 1/2 inch thick
1-1/2      cups heavy cream
1/4         cup grated young pecorino cheese
1/4         cup chives, cut in 1/2-inch lengths

1 .      Preheat the oven to 350°. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the pork; pour off the fat. Add 2 tablespoons of the oil to the pot. Add the celery, carrots and 2 onions and cook over moderate heat until golden, 15 minutes. Add the tomato paste, wine and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours. Cool. Refrigerate overnight.
2 .       Skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 1/2 cups, 25 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork; slice into 6 medallions.
3 .       In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and remaining onion. Cover and cook over moderate heat until softened, 7 minutes. Add the cream and simmer until thickened, 10 minutes. Add the cheese and chives, and season with salt and pepper.
4 .      In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.
Suggested Pairing:
Tart cherry–scented, medium-bodied Chianti.

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