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Braised Pork Shoulder with Spicy Chocolate Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/epaule-porc-braisee-cacao-epice-6116.jpg
PT20M
PT3H00M
PT3H20M
Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.
4
Académie Culinaire
3
11
5
1
Salt and freshly ground pepper to taste
3 1/4 lb (1 1/2 kg) pork shoulder roast
2 Tbsp. (30 mL) extra virgin olive oil
1 medium onion, minced
1 red peppers, finely diced
1 green peppers, finely diced
1 Tbsp. (15 mL) chilli powder
1 tsp. (5 mL) ground cumin
1 tsp. (5 mL) ground nutmeg
1 tsp. (5 mL) ground cloves
1 tsp. (5 mL) ground cinnamon
1 Tbsp. (15 mL) chopped garlic
1 tsp. (5 mL) sugar
1/2 oz (15 g) flaked almonds
2 1/2 cups (625 mL) chicken broth
2 1/2 cups (625 mL) canned whole roma Tomato, diced
4 1/2 oz (135 g) 70% dark chocolate, coarsely chopped
Zest of 1 orange
20 seedless red grapes, halved
1 bunch fresh coriander, minced
Braised Pork Shoulder with Spicy Chocolate Sauce
-
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Gluten-free
4
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME
Ingredients
-
Salt and freshly ground pepper to taste
-
3 1/4 lb
(1 1/2 kg)pork shoulder roast
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1
medium onion, minced
-
1
red peppers, finely diced
-
1
green peppers, finely diced
-
1 Tbsp.
(15 mL)chilli powder
-
1 tsp.
(5 mL)ground cumin
-
1 tsp.
(5 mL)ground nutmeg
-
1 tsp.
(5 mL)ground cloves
-
1 tsp.
(5 mL)ground cinnamon
-
1 Tbsp.
(15 mL)chopped garlic
-
1 tsp.
(5 mL)sugar
-
1/2 oz
(15 g)flaked almonds
-
2 1/2 cups
(625 mL)chicken broth
-
2 1/2 cups
(625 mL)canned whole roma Tomato, diced
-
4 1/2 oz
(135 g)70% dark chocolate, coarsely chopped
-
Zest of 1 orange
-
20
seedless red grapes, halved
-
1
bunch fresh coriander, minced
Preparation
Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.
In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.
Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.
Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.
Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.
Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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