Thursday, May 7, 2015

Cherry Gravy & Braised Pork

PREP / TOTAL TIME: 5 hours plus overnight chilling SERVINGS: 6

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 cherryscented, medium-bodied Chianti.


  1. Hi Nee, love the cherry gravy, looks really good with the pork!

    1. Hi Jasline , you will enjoy this dis , thanks for stopping by :)

  2. Oh yummy! That cherry gravy sounds so good!

    1. Hi Medeja , try it , you will like it , thanks for stopping by :)

  3. Dear Nee,
    This dish looks so good!!! I love the idea of cooking and using fennel bulbs, they go so nicely with the pork. The cherry gravy is awesome. This is one I will try for sure...Love the wine pairing as well. I may just have a glass of that while this meal is cooking...(haha) Dear friend have a wonderful day and I wish that you have a beautiful, blessed, and fun Mother's Day...
    Dottie :) x

    1. Hello Dottie ,
      Love fennel bulbs and they do go nicely with pork . The cherry gravy just take the pork and fennel bulbs a little higher in taste .
      I am with you there dear friend , had a small sip while this dish was cooking (giggling).
      My dear friend , a toast to you for a wonderful Mother's Day and enjoy it with your dear mother .... Happy Mother's Day .

  4. Dear Nee, A beautiful pork dish. I love pork and this looks great.
    I hope all is well and that you enjoy a beautiful and blessed Mother's Day dear friend. xoxo Catherine


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