Sautéed Pork shoulder with garlic and Thyme- -10/30/10
The combination of pork with garlic and herbs is a classic European preparation. To vary the recipe serve this dish with a variety of different side dishes, such as couscous, rice, pasta, or with ratatouille. A red Bordeaux or other hearty wine is always a nice accompaniment to this hearty dish. The dish is easy to make but you need to let it simmer for a good 45minutes to get a nice flavor.
When the weather is cold outside this dish just warm up your tummy!
You can eat this dish just by itself without the spaghetti!
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Close look at the dish.
Preparation work..
Ingredients:
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Cut the pork shoulder into 1 inch cube and set aside. |
Chopped the carrots, onion and tomato. Peeled the garlic an set aside. |
In a large sauté pan over high heat, warm 2 tablespoons of oil. Working in batches, add the pork to the hot pan. |
Sauté until the meat begins to brown, about 5 minutes. Transfer the meat to a plate and set aside. |
Pour off the fat from the pan and place over medium heat. Add the remaining 1 tablespoon oil to the pan. When it is hot add the onion, carrot and garlic. |
Sauté until the vegetables begin to brown about 4 to 5 minutes. |
Put the pork into a large pot and add salt, pepper, tomato, thyme and wine. |
Reduce the heat to medium and cook until the liquid is reduced by half, about 5 minutes. |
Add the chicken broth and bring it to a boil over high heat. Reduce the heat to medium and simmer until the pork is tender when pierce with a fork, about 45 minutes. |
Separate the meet and put them in a large bowl. Pour the broth and the vegetable in a blender. |
Process in the blender until the sauce is smooth. |
Pour the sauce in a pan |
Pour the meat inside the pot with the sauce and bring it to a boil. |
Stir it a few times and it is ready to serve. |
Tonight I am serving this dish with Spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti for about 10 minutes. |
Drain the spaghetti. Put the spaghetti back in the pan and add fried garlic, chicken bouillon, butter and oil. Mix it well together. |
Filed as: Meat