- Recipes Home
- Interest Groups
Braised Pork With Caramelized Onion Recipe
|Buttermilk||3 Cup (48 tbs)|
|Peppercorns||20 , bruised|
|Juniper berries||4 , crushed|
|Garlic||1 Clove (5 gm), crushed|
|Bay leaf||1 , broken|
|Onions||2 Large, thinly sliced|
|Clarified butter||4 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Spanish sherry wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm)|
|Whipping cream||2 Tablespoon|
|Ground pepper||To Taste|
|Pine nuts||1⁄2 Cup (8 tbs), salted|
|Raisins||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1985 Calories from Fat 1095
% Daily Value*
Total Fat 126 g194.4%
Saturated Fat 48.5 g242.4%
Trans Fat 0 g
Cholesterol 214.5 mg
Sodium 959.1 mg40%
Total Carbohydrates 169 g56.3%
Dietary Fiber 15.8 g63.3%
Sugars 63.8 g
Protein 56 g111.8%
Vitamin A 2.2% Vitamin C 94.9%
Calcium 26.3% Iron 43.3%
*Based on a 2000 Calorie diet
Add pork, covering completely with marinade.
Refrigerate 2 to 3 days, turning daily.
Heat 3 tablespoons butter in large skillet over medium-low heat.
Add onion, cover and cook until soft and transparent, about 15 minutes.
Increase heat to high, sprinkle onion with sugar and continue cooking, stirring constantly, until golden, about 5 minutes.
Remove from heat and sprinkle with salt (onion can be prepared up to 1 day ahead).
Remove pork from marinade; rinse gently under cold water and pat dry with paper towels.
Heat remaining clarified butter in heavy 4 to 5 quart nonaluminum saucepan over medium-high heat.
Add pork and brown well on all sides, about 15 to 20 minutes.
Remove pork and pour off all fat in pan.
Add stock to pan, scraping up any browned bits clinging to bottom.
Return pork to pan with onion, 1/4 cup vinegar and garlic and bring to gentle simmer.
Cover and cook until pork is tender and meat thermometer inserted in thickest part registers 165Â°F, about 1 1/2 to 2 hours.
(Can be prepared up to 1 day ahead to this point and reheated.) Transfer pork to cutting board and slice thinly.
Cover and keep warm.
Skim any fat from pan juices.
Stir in cream (onion should be just moist; if sauce is too thin, reduce over high heat).
Taste and adjust seasoning with salt, pepper and Sherry vinegar (onion should be tart-sweet).
Arrange pork slices on heated platter and dollop with some of onion mixture.
Spread remaining mixture around edge of platter.
Sprinkle pork with nuts and raisins and serve.