Usuba
Braised Pork with Vegetables in Red Wine
The meat is cooked slowly at low temperature, becoming tender and absorbing the flavors of spices. The dish pairs well with celery or potato puree, or with additional vegetables as a side dish. If desired, add rosemary, thyme, cinnamon, bay leaf, or prunes.
- Total
- 150 min
- Standard serving
- 380.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the pork neck into large cubes of about 3 cm. Sear in a hot pan with olive oil until golden brown on all sides.
At the same time, finely chop the onion, thinly slice the ginger, and cut the carrot into large pieces.
- 2
Step 2
Add the sliced vegetables, black pepper and brown sugar to the meat. Fry for a few minutes until the onion becomes transparent.
Pour in the red wine, let it evaporate, then add soy sauce. Simmer for a couple of minutes.
- 3
Step 3
Transfer the contents of the skillet to a heavy-bottomed pot, saucepan, or cast iron Dutch oven. Arrange the meat tightly in one or two layers.
Add hot water to the level of the meat. Cover with a lid leaving a minimal gap so the liquid barely simmers.
Place in a preheated oven at 140 °C for 2 hours. Alternatively, cook on the stovetop over low heat.
- 4
Step 4
After 2 hours, salt the dish, add pepper if necessary. Simmer for another 20 minutes.
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