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
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