Caucasus-Style Braised Pork Shoulder

Ingredients for Caucasus-Style Braised Pork Shoulder

• 4 large garlic cloves

• 3 cucharaditas de sal kosher

• 2 teaspoons coriander seeds

• 1 teaspoon fenugreek seeds

• 3/4 teaspoons dried hot red-pepper flakes

• 60ml de aceite de oliva

• 1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded

• 1 large red onion, chopped

• 2 cups water

• 1/2 taza de cilantro fresco picado

• 1 cucharada de vinagre de vino tinto

• un molinillo eléctrico de café/especias

Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.

Bring meat to room temperature, about 1 hour.

Put oven rack in lower third of oven and preheat oven to 177°C.

Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.

Put oven rack in lower third of oven and preheat oven to 177°C.

Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir coriander, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.