Simmered Pork
- Servings : 6 Portions
- Dish type : Main dishes
- Preparation : 35 min
- Total : 3 h (+30 min rest)
Ingredients
- 1.5 kg pork shoulder, bone-in
- 1 lime
- 3 cloves of garlic, pressed
- 1 tbsp fresh ginger
- 2 tbsp of curry
- 1 fennel bulb, diced
- 16 small golden onions, peeled
- 1-1/2 cup vegetable broth
- 1/2 cup 15% cooking cream
- 1/2 cup white wine
- 2 tbsp flour
- 1 bay leaf
- Butter and oil
- Salt and pepper
Preparation
- Preheat oven to 325 °F (162 °C).
- In a large bowl, combine the juice of 1 lime, 2 tbsp of roasted colombo spice blend, garlic, ginger and a dash of oil. Season with salt and pepper.
- Coat meat in the mixture.
- In a cast iron pot or skillet set over high heat, add some butter and oil, and brown the meat for about 2 minutes on each side. Remove the meat.
- Lower to medium heat, add some butter and oil, and sauté onions and fennel for about 2 minutes. Add flour and cook for 1 minute. Deglaze with white wine, scraping to collect all the cooking juices. Add the rest of the marinade, cream, vegetable broth, bay leaf and meat.
- Cover and bake for 3 hours.
- Let rest with the cover on for about 30 minutes.
- Taste and adjust seasoning by adding salt and pepper.
Serving ideas: Serve with celeriac mash or rice and your choice of vegetables.