Apple Cider Braised Pork

150 mins
Serves 1
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Directions

  1. 1Cut the pork shoulder into four equal parts.
  2. 2Cut the pork shoulder into four equal parts.
  3. 3Cut the pork shoulder into four equal parts.
  4. 4Season the pork with salt and pepper.
  5. 5Season the pork with salt and pepper.
  6. 6Season the pork with salt and pepper.
  7. 7Add oil to a pot on the stove.
  8. 8Add oil to a pot on the stove.
  9. 9Add oil to a pot on the stove.
  10. 10Sear the pork on all sides until browned.
  11. 11Sear the pork on all sides until browned.
  12. 12Sear the pork on all sides until browned.
  13. 13Remove the pork from the pot and drain off any excess fat.
  14. 14Remove the pork from the pot and drain off any excess fat.
  15. 15Remove the pork from the pot and drain off any excess fat.
  16. 16Add the pork back into the pot.
  17. 17Add the pork back into the pot.
  18. 18Add the pork back into the pot.
  19. 19Pour in apple cider, chicken stock, soy, and molasses.
  20. 20Pour in apple cider, chicken stock, soy, and molasses.
  21. 21Pour in apple cider, chicken stock, soy, and molasses.
  22. 22Add whole black pepper, cinnamon stick, bay leaves, star anise and orange peel.
  23. 23Add whole black pepper, cinnamon stick, bay leaves, star anise and orange peel.
  24. 24Add whole black pepper, cinnamon stick, bay leaves, star anise and orange peel.
  25. 25Add a pinch of salt to the pot and mix the ingredients.
  26. 26Add a pinch of salt to the pot and mix the ingredients.
  27. 27Add a pinch of salt to the pot and mix the ingredients.
  28. 28Bring the mixture to a high simmer, then cover the pot.
  29. 29Bring the mixture to a high simmer, then cover the pot.
  30. 30Bring the mixture to a high simmer, then cover the pot.
  31. 31Bake in the oven at 325°F for 2.5 hours.
  32. 32Bake in the oven at 325°F for 2.5 hours.
  33. 33Bake in the oven at 325°F for 2.5 hours.
  34. 34Thinly slice the onion for the fried onions.
  35. 35Thinly slice the onion for the fried onions.
  36. 36Thinly slice the onion for the fried onions.
  37. 37In a bowl, mix flour with salt, garlic powder, onion powder, white pepper, and paprika.
  38. 38In a bowl, mix flour with salt, garlic powder, onion powder, white pepper, and paprika.
  39. 39In a bowl, mix flour with salt, garlic powder, onion powder, white pepper, and paprika.
  40. 40Dip the sliced onions into buttermilk.
  41. 41Dip the sliced onions into buttermilk.
  42. 42Dip the sliced onions into buttermilk.
  43. 43Then coat them in the seasoned flour mixture.
  44. 44Then coat them in the seasoned flour mixture.
  45. 45Then coat them in the seasoned flour mixture.
  46. 46Fry the coated onions in oil at 350°F until crispy and golden brown.
  47. 47Fry the coated onions in oil at 350°F until crispy and golden brown.
  48. 48Fry the coated onions in oil at 350°F until crispy and golden brown.
  49. 49Remove the fried onions and season with salt.
  50. 50Remove the fried onions and season with salt.
  51. 51Remove the fried onions and season with salt.
  52. 52Peel and chop the parsnips.
  53. 53Peel and chop the parsnips.
  54. 54Peel and chop the parsnips.
  55. 55Add the parsnips to a pot and cover with cream.
  56. 56Add the parsnips to a pot and cover with cream.
  57. 57Add the parsnips to a pot and cover with cream.
  58. 58Simmer until the parsnips are tender and the cream has thickened.
  59. 59Simmer until the parsnips are tender and the cream has thickened.
  60. 60Simmer until the parsnips are tender and the cream has thickened.
  61. 61Transfer the parsnips and cream to a blender.
  62. 62Transfer the parsnips and cream to a blender.
  63. 63Transfer the parsnips and cream to a blender.
  64. 64Blend until smooth to create a puree.
  65. 65Blend until smooth to create a puree.
  66. 66Blend until smooth to create a puree.
  67. 67Season the parsnip puree to taste.
  68. 68Season the parsnip puree to taste.
  69. 69Season the parsnip puree to taste.
  70. 70Once the pork is cooked, strain half of the braising liquid.
  71. 71Once the pork is cooked, strain half of the braising liquid.
  72. 72Once the pork is cooked, strain half of the braising liquid.
  73. 73Simmer the strained liquid until it thickens to the desired consistency.
  74. 74Simmer the strained liquid until it thickens to the desired consistency.
  75. 75Simmer the strained liquid until it thickens to the desired consistency.
  76. 76Serve the parsnip puree on a plate as a base.
  77. 77Serve the parsnip puree on a plate as a base.
  78. 78Serve the parsnip puree on a plate as a base.
  79. 79Place a piece of braised pork on top of the puree.
  80. 80Place a piece of braised pork on top of the puree.
  81. 81Place a piece of braised pork on top of the puree.
  82. 82Drizzle the thickened sauce over the pork.
  83. 83Drizzle the thickened sauce over the pork.
  84. 84Drizzle the thickened sauce over the pork.
  85. 85Garnish with crispy fried onions.
  86. 86Garnish with crispy fried onions.
  87. 87Garnish with crispy fried onions.
  88. 88Sprinkle with chives for a fresh finish.
  89. 89Sprinkle with chives for a fresh finish.
  90. 90Sprinkle with chives for a fresh finish.

Ingredients

  • 3 lbs boneless pork shoulder
  • 3 lbs boneless pork shoulder
  • 3 lbs boneless pork shoulder
  • 1.5 Tbsp neutral oil
  • 1.5 Tbsp neutral oil
  • 1.5 Tbsp neutral oil
  • 0.66 Gal apple cider
  • 0.66 Gal apple cider
  • 0.66 Gal apple cider
  • 3 Tbsp soy
  • 3 Tbsp soy
  • 3 Tbsp soy
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 Tbsp whole black pepper
  • 1 Tbsp whole black pepper
  • 1 Tbsp whole black pepper
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 star anise
  • 1 star anise
  • 1 star anise
  • 1 Tbsp molasses
  • 1 Tbsp molasses
  • 1 Tbsp molasses
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup AP flour
  • 1 cup AP flour
  • 1 cup AP flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.125 tsp MSG
  • 0.125 tsp MSG
  • 0.125 tsp MSG
  • 1 lb peeled and cut parsnips
  • 1 lb peeled and cut parsnips
  • 1 lb peeled and cut parsnips
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

pottongspeelerblenderladlestrainer