Step-by-Step Recipe: Apple Cider Braised Pork with Onions and Leeks (sort of)

I really like braising meat, as I believe I've said before (braised short ribs)  It's pretty much the easiest thing you can do that delivers such amazing results, though admittedly it takes a while.  The good news is that most of that time is hands-off from you.

This isn't quite a true step-by-step posting, as I had guests over for dinner, and then I got a tiny bit flustered,
and then I didn't take pictures.  It happens.  Sorry!

More below the cut.

No assembling the ingredients picture, but please do that.  :)  There aren't that many.  And preheat the oven to 325.  My first picture is of the seared roast.  You can see the little slivers of garlic poking out of the meat.  I will admit I needed help searing this roast because it was almost 8 pounds (the smallest I could find at the grocery store), and turning it was a challenge.  If you get a 4-5 pound boneless roast, it should be easier.

After the roast has been seared on all sides, add the onions and leeks to the fat in the dutch oven.  Let them brown a bit, then season well with salt, then continue to let them cook till they are nice and golden.

Then add the apple cider.  The original recipe only called for a small amount, but I think it could use a bit more...1 cup or even more if you'd like.

Return the roast to the dutch oven, on top of the cider-onion-leek mixture.

Then put the lid on and put that puppy in the oven for at least 2.5 hours.  (I just like looking at my pretty blue dutch oven.  Ignore me.)

I left my roast in for 3 hours since it was quite a bit bigger than what the recipe called for, but I'm not sure it needed it.  When you pull it out, the meat should pull above easily with a couple of forks.  Remove the roast, carefully, from the dutch oven, and set aside to rest.  Bring the braising liquid to a boil on the stove, and let it reduce by half (it still won't be that thick, but the flavors will be concentrated).  Then you can try to skim some of the fat off, but this is very hard.  (Easier to do if you make ahead and then refrigerate.)  Serve the roast with the braising liquid.  (Mine is sitting on a pile of mashed potatoes, as all things should.)

It's not the prettiest meal, but I promise, it's a tasty one.

I suggest serving this with something soft and mild flavor--I served this over mashed Yukon gold potatoes, with some curried carrots on the side (it was a mild curry flavor with honey).  The flavors all played well together.

Apple Cider Braised Pork with Onions and Leeks, borrowed from Daily Unadventures in Cooking
Time: Less than 30 minutes prep, about 3 hours cooking.  Serves: 6-8.


Ingredients

• 2 tablespoons olive oil
• 1 4-5 lb pork roast (NOT a tenderloin; you want something fattier here; if it has a bone it will probably be heavier)
• salt and pepper
• 2 cloves garlic, cut into slivers
• 1 large onion, cut in half lengthwise then into 1/4″ slices
• 1 large leek, cut into 1/4″ slices, well washed
• fresh thyme sprigs
• 1 cup apple cider, or more, depending how much sauce you want.

Directions

1. Preheat oven to 325F. 
2. Using a sharp knife score fat and any skin on the roast in a checker board pattern. 
3. Make slits in the meat and insert the garlic slivers in. 
4. Rub the roast with a generous amount of salt and freshly ground pepper. 
5. Heat oil to medium in a dutch oven; add pork and brown on all sides. 
6. Remove pork to a plate and add onion and leeks. 
7. Saute until just starting to brown, add a big pinch of salt and continue until a light golden brown. 
8. Add cider, thyme and then pork back to the pan. Cover and bake for 2 1/2- 3 hours. 
9. Remove pork from sauce and simmer until reduced by half.  You can try to skim some fat from the sauce at this point, but it'll be tough.

You can make this recipe ahead of time, and if you do, you will have the opportunity to skim the fat from the sauce. Separate the sauce from the meat and refrigerate. Once cooled you should be able to skim the fat from the top. Reheat sauce and pork together gently.