2000s Recipes + Menus
Braised-Pork Hash
Serves8 to 10
- Active Time:45 min
- Start to Finish:6 1/2 hrs
January 2008
This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.
- 1 (5- to 6-lb) pork shoulder (preferably with bone and skin)
- 1 1/2 teaspoons dried thyme
- 2 garlic cloves, thinly sliced lengthwise
- 8 Turkish bay leaves (or 4 California bay leaves, halved)
- 2 medium onions, halved lengthwise and thickly sliced
- 3 cups dry white wine
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
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Equipment:
a 6- to 8-qt heavy nonreactive pot with a lid
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Preheat oven to 325°F with rack in middle.
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Cut 8 deep slits randomly over top and sides of pork with a paring knife. Sprinkle a little thyme and a little pepper into slits, then insert a slice of garlic and a bay leaf into each.
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Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot. Scatter onions and any leftover garlic around meat.
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Add wine and bring to a boil. Cover with a sheet of parchment paper, then lid, and braise in oven until meat is very tender, 4 to 5 hours.
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Cool, partially covered, about 30 minutes, then transfer meat to a platter and cool completely. Strain braising liquid through a sieve into a bowl and reserve onions. Skim off fat from braising liquid. If you have more than 2 cups liquid, simmer gently in pot until reduced. If less, add chicken broth or water.
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Once pork is cool, discard bay leaves. If pork has skin, peel off and reserve. Trim excess fat from pork and remove meat from bone. Cut into 1/2-inch pieces and return to pot, then add onions.
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Bring braising liquid to a simmer in a small saucepan and keep hot, covered.
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Heat butter in a 12-inch heavy skillet until foaming, then stir in flour and cook over medium-high heat, stirring constantly, until light to medium brown, about 2 minutes.
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Remove from heat and slowly whisk in hot braising liquid, then bring to a simmer, whisking, and simmer, skimming foam, 3 minutes. Season with salt and pepper. Reheat meat and onions in enough sauce to coat (about 1 cup) over low heat (hash should not be soupy). Serve remaining sauce on the side.
Cooks' notes: Braised pork and sauce can be made 2 days ahead. Chill meat with 1 cup sauce, uncovered, until cool, then cover. Chill remaining sauce separately.
To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.
To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.
- Keywords
- pork,
- scott peacock,
- southern u.s.,
- wine
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