Braised Pork with New Onions

by Betty Bee

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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.

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