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.

7 comments:

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

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

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

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

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  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

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    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 .
      Nee;-D

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  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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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!