Conquering Cuisine with Denis Chiappa
Cooking Classes in Bucks County, Montgomery County

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Featured Recipe of the Week: White Wine Braised Pork Shoulder with Fennel and Onions
Lots to love about this recipe

What I love about our featured recipe this week is that it actually showcases two classes that we have had in the last few months.  This braised pork shoulder recipe was made this past week at our Braising, Poaching, and Steaming class, but it could have just as easily been demonstrated at our Dutch Oven class this past January.  Another highlight of this recipe is the accessibility of the ingredients (including a number of pantry items). Less common years ago, an ingredient like fennel, which has a taste reminiscent of licorice or anise, can be found in a typical grocery store and is still in peak season through early spring.  Lastly while the first few steps are hands on, most of the cooking time is completely hands off. This recipe would be a perfect entree for dinner guests on a Saturday night or a great addition to your Sunday table. Serve with some crusty bread, a nice green salad and your favorite bottle of wine. So keep the grocery list short, time in the kitchen to a minimum and go enjoy some sunshine this weekend (without compromising on a home cooked meal and time with loved ones at the table)! 


White Wine Braised Pork Shoulder with Fennel and Onions

2 tablespoons olive oil

2 pounds pork shoulder, cut into 3 or 4 inch pieces

½ medium onion, sliced

½ head fennel, sliced

1 garlic clove, sliced

2 to 3 sprigs thyme

1 bay leaf

1 tablespoon tomato paste

1 tablespoon honey

1 cup dry white wine

Chicken stock, as needed

Salt and pepper

  • Preheat oven to 300 degrees.
  • Bring a large, heavy Dutch oven to medium-high heat and add the oil. Season pork with salt and pepper.
  • Cook, turning, until nicely browned. Remove from pan.
  • Add the onions and fennel; cook until lightly browned. Add the garlic and herbs; cook 1 minute more. Add tomato paste and honey; cook 1 to 2 minutes.
  • Add the wine and reduce by half.
  • Add enough stock to come halfway up the side of the pork. Bring to a gentle simmer and transfer to oven. Cook, covered, until tender, about 2 to 3 hours.
  • Remove from oven; let stand 15 minutes. Skim fat; serve




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