Pork Braised in Cider Vinegar
Pork Braised in Cider Vinegar
Pork Braised in Cider Vinegar
I have been thinking about this recipe for quite awhile and I am so glad that I finally got around to making it. It’s easy, hearty and doesn’t take too long to cook. Give it a try I am sure you will like it too!
Pork Braised in Cider Vinegar
Ingredients
- 2 tbsp vegetable oil
- 1.5 kilos Karre, Shoulder, blade steaks cut 2.5 cm thick steaks
- 2.5 dl apple cider vinegar
- 2.5 dl water
- 2 tbsp sugar plain white
- 6 cloves garlic peeled and lightly crushed
- 2 bay leaves
- 2 tsp dry thyme
- 2 tbsp parsley coursely chopped
- 2 tbsp cold butter
- salt and fresh black pepper to taste
Instructions
- Preheat the oven to 200C, or 400F degrees.
- Salt and pepper both sides of the pork slices.
- In a oven proof casserole that has a lid. Take the oil and heat until hot and brown the pork on both sides. Do that in 2 batches if you need to. Don't crowd the pot.
- When the pork has been browned return it all to the pot. Mix the water, vinegar, sugar and thyme together, mix well and then pour it over the pork. Add the garlic and bay leaves, bring to the boil, cover and place in the oven and roast for 1 hour.
- Remove from the oven and take the meat out of the pot and set aside. Boil the contents of the pot down until you have a little more than 2.5 dl or 1/2 cup of liquid.
- You can cook this up to this point and warm it up later.
- If you are serving it right away. Toss in the chopped parsley, 2 tbls of cold butter and whisk it into the sauce. Correct for salt and pepper.
- Return the meat back to the pot or a serving dish and serve.
Notes
I think that most people will look at this recipe and think, my god what is he thinking. I saw this recipe and thought it sound terribly eastern European as you can find vinegar as a main ingredient in many of their recipes. Cooking it this way will make the pork beautifully moist and tender.
Well all I can say is that you really should try this. It's so easy, has very few ingredients and takes a minimum of preparation. It has the added benefit of being very inexpensive and a medium size shoulder pork roast (Karré) will feed 6 people with no problem.
You can serve this with plain boiled, mashed, roasted or sauteed potatoes. Rice will work as well.
Tried this recipe?Let us know how it was!
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