Braised Pork with New Onions

by Betty Bee


The most difficult part of this dish is the shopping but it is worth the effort as the result is always tender, succulent pork in a rich sweet onion sauce. Served with some creamy mashed potatoes and Spring cabbage it is always a winner.

Serves 4

1 piece of boneless pork shoulder about 1.5 kilos in weight

1/2 a kilo of new onions, peeled and roughly chopped

1 garlic clove peeled and sliced

250 ml stock or white wine, as you wish

1 bay leaf

A sprig of Rosemary

2 or 3 sage leaves

25 g butter

Salt, pepper

Stud the meat with the slices of garlic

In a large pot melt the butter. Add the meat and fry gently on all sides until browned and golden. Add the onions and continue to cook gently for a further twenty minutes. Add the herbs and the stock or wine and simmer for at least an hour and a half, turning the meat halfway through the cooking time.

Season the sauce, slice the meat and serve.