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Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices
2013-08-06
https://www.metro.ca/userfiles/image/recipes/braise-epaule-porc-fumee-ananas-epices-6831.jpg
PT20M
PT2H00M
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Preheat the oven to 150°C (300°F).In an oven-safe pan, heat the oil and butter, and quickly brown the pork on all sides.Add the onion, garlic, peppers, and pineapple. Brown the ingredients. Deglaze with wine and broth. Incorporate the spices. Season with salt and pepper.Cover and continue cooking in the oven for 90 min.Add the green beans, cover and continue cooking for 15 min.Remove the meat from the oven, add the cinnamon sticks and cloves. Pour the cooking juice into a pot and reduce by half. Add the cream and reduce another 5 min.
6
Féd. des producteurs de porcs du Québec
4
5
5
2
2 Tbsp. (30 mL) olive oil
1 Tbsp. (15 mL) butter
1 smoked pork picnic
1 onion, chopped
2 cloves of garlic, chopped
2 red peppers, cubed
2 cups (500 mL) pineapple, diced
1 cup (250 mL) white wine
1 cup (250 mL) chicken broth
2 bay leaves
2 sticks cinnamon
1 to 2 whole cloves
salt and freshly ground pepper
2 cups (500 mL) green beans
1/2 cup (125 mL) 35% cooking cream
Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices
6
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)olive oil
-
1 Tbsp.
(15 mL)butter
-
1
smoked pork picnic
-
1
onion, chopped
-
2
cloves of garlic, chopped
-
2
red peppers, cubed
-
2 cups
(500 mL)pineapple, diced
-
1 cup
(250 mL)white wine
-
1 cup
(250 mL)chicken broth
-
2
bay leaves
-
2
sticks cinnamon
-
1 to 2
whole cloves
-
salt and freshly ground pepper
-
2 cups
(500 mL)green beans
-
1/2 cup
(125 mL)35% cooking cream
Preparation
Preheat the oven to 150°C (300°F).
In an oven-safe pan, heat the oil and butter, and quickly brown the pork on all sides.
Add the onion, garlic, peppers, and pineapple. Brown the ingredients. Deglaze with wine and broth. Incorporate the spices. Season with salt and pepper.
Cover and continue cooking in the oven for 90 min.
Add the green beans, cover and continue cooking for 15 min.
Remove the meat from the oven, add the cinnamon sticks and cloves. Pour the cooking juice into a pot and reduce by half. Add the cream and reduce another 5 min.
Source :
Féd. des producteurs de porcs du Québec
Legal Notice
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.
