Pork Braised in Red Sparkling Wine
Main Dishes • Singaporean
Description
It is best to use lightly sparkling Lambrusco, which gains a lot in flavor after reducing.
Ingredients
- Chicken Broth 0 qt
- Pork Neck 5 lbs
- Non-alcoholic sparkling wine 0 qt
- Rosemary 2 stalks
- Bay leaf 2 pieces
- Parsley 0 oz
- Ginger 0 oz
- Spanish onions 2 pieces
- Celery salt 1 stalk
- Carrot 1 piece
- Green peppercorns 8 pieces
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Season the piece of pork neck with salt and place it in the oven preheated to 390°F for one hour.
Step 2
Dice the carrot, onion, and celery into small cubes, finely chop the ginger, and sauté them in a skillet with vegetable oil until they are fragrant and the vegetables have a light caramel color. Transfer the sautéed vegetables to a deep pot, pour in the broth and wine, add the peppercorns, rosemary, and bay leaf, bring to a boil, then reduce the heat significantly and simmer until the timer indicates that the pork neck has been in the oven for one hour. At that point, transfer the neck from the baking tray to the pot and continue to simmer on low heat for another hour and a half.
Step 3
Taste the sauce, season with salt and pepper, and simmer for another twenty to thirty minutes. Remove from heat, take out the piece of pork, cut it into pieces, arrange on plates, pour the sauce over, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!