Braised Pork With Caraway, Apples And Onions And Mustard-Cheddar Mashed Potatoes With Parsnips
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable6 tbsps
Butter1 tbsp
Caraway Seeds1 tsp
Fennel Seed1 tsp
Mustard Seed2 tbsps
Thyme Leaves (fresh, chopped)3 tbsps
Cider Vinegar2 tbsps
Honey1.5 cups
Chicken Stock1 cup
Milk1 cup
Dijon Mustard (grainy)Directions:
1
Preheat the oven to 325 degrees F
2
Let the pork sit covered at room temperature for 30 minutes
3
Pat the pork dry with a paper towel
4
Sprinkle the pork generously with salt and pepper
5
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan
6
Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total
7
Remove the pork and reserve
8
Turn heat down to medium, add 3 tablespoons of the butter to the pot
9
When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute
10
Add in the onions, apples, thyme, nutmeg and some salt and pepper
11
Cook to begin to soften, 5 minutes
12
Then deglaze the pot with the vinegar
13
Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot
14
Add in the chicken stock and then the reserved pork, and bring to a simmer
15
Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking
16
Remove the pork from the pot, place on a plate and tent with foil to keep warm
17
When cool enough to handle, pull the meat apart with two forks
18
Return the meat to the braising liquid
19
The apples and onions will have almost completely melted into a chunky sauce
20
Cool and store in the refrigerator for a make-ahead meal
21
Place the potatoes and the parsnips in a pot and cover with water
22
Bring to a boil, salt the water and cook until tender
23
Drain and return to the hot pot
24
Mash the potatoes with the milk and the remaining 3 tablespoons butter
25
Then season with salt and pepper, and add the cheese and mustard
26
Taste to adjust the seasonings, cool and store for a make-ahead meal
27
To serve, reheat the pork, covered over medium heat, stirring occasionally
28
Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen
29
Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer
30
Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything