Steps to Prepare Boneless Lamb Shoulder Recipe Ottolenghi

Cider-Braised Pork Shoulder

Cook for two minutes, stirring constantly, add 100ml of stock and boil for two minutes.

Recipe Summary Cider-Braised Pork Shoulder

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Ingredients | Boneless Lamb Shoulder Recipe Ottolenghi

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks

Kosher salt to generously season pork

1 tablespoon vegetable oil

1 large onion, chopped

1 teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper

¼ cup fresh sage leaves, torn

1 (750 milliliter) bottle hard apple cider

⅓ cup apple cider vinegar

½ cup creme fraiche or heavy cream

1 pinch cayenne pepper

Creme fraiche for garnish

Chopped fresh chives for garnish

Directions

Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.

Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.

Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

You can substitute non-alcoholic apple cider or apple juice for the hard apple cider. But hard cider works best.

Info | Boneless Lamb Shoulder Recipe Ottolenghi

prep: 10 mins cook: 2 hrs 15 mins total: 2 hrs 25 mins Servings: 4 Yield: 4 servings

TAG : Cider-Braised Pork Shoulder

Meat and Poultry Recipes, Pork, Pork Shoulder Recipes,

Images of Boneless Lamb Shoulder Recipe Ottolenghi

Boneless Lamb Shoulder Recipe Ottolenghi : Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb.