SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC
Categories Fruit Pork Braise Dinner Vinegar Fall Grape Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
- Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
- Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
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Chris Cameron
[email protected]This recipe is a keeper! The pork was fall-apart tender and the sauce was incredibly flavorful. I loved the combination of black grapes and balsamic vinegar. I'll definitely be making this again and again.
Ihsan King
[email protected]I've made this recipe several times and it's always a hit. The pork is always tender and juicy, and the sauce is delicious. I love serving it with roasted vegetables and mashed potatoes. It's a great meal for a special occasion or a weeknight dinner.
sarah rose
[email protected]This recipe was easy to follow and the results were amazing! The pork was incredibly tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I'll definitely be making this again.
Paanya Thabiso
[email protected]I'm not a fan of pork, but this recipe changed my mind. The pork was so tender and juicy, and the black grapes and balsamic vinegar added a delicious tangy flavor. I would definitely recommend this recipe to anyone, even if they're not a fan of pork.
LMT DON
[email protected]This recipe is a must-try! The pork was fall-apart tender and the sauce was incredibly flavorful. I loved the combination of black grapes and balsamic vinegar. I'll definitely be making this again.
Joy Bryer
[email protected]This recipe was a disaster! The pork was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
becky bryant
[email protected]I was a bit disappointed with this recipe. The pork was a bit dry and the sauce was too sweet. I think I'll try a different recipe next time.
Ilmunnisha Monisha
[email protected]This recipe was a bit too tangy for my taste, but my husband loved it. The pork was very tender and flavorful, and the black grapes added a nice sweetness. I think next time I'll use less balsamic vinegar.
ELENO H SINAY
[email protected]I'm not a big fan of pork, but I was pleasantly surprised by this dish. The slow braising process made the meat incredibly tender and juicy, and the black grapes and balsamic vinegar added a unique and delicious flavor. I would definitely recommend t
Sidra Khayat
[email protected]This pork dish is a true winner! The braising method ensured that the meat was fall-apart tender, while the black grapes and balsamic vinegar added a wonderful sweetness and acidity. I loved the crispy shallots on top, which added an extra layer of t
fariya sukhi
[email protected]I'm always looking for new ways to cook pork, and this recipe fit the bill. The combination of black grapes and balsamic vinegar was intriguing, and it didn't disappoint. The pork was moist and flavorful, and the sauce was rich and tangy. I served it
Carson Arere
[email protected]I love trying new recipes, and this one didn't disappoint! The slow-braised pork was fall-off-the-bone tender, and the black grapes and balsamic vinegar added a lovely depth of flavor. I especially enjoyed the crispy skin on the pork. It was a great
Najrul islam
[email protected]This recipe is a keeper! The pork was perfectly tender and the black grapes and balsamic vinegar gave it a delightful tangy flavor. I served it over mashed potatoes and it was a hit with my guests. I'll definitely be making this again for my next din
Azbz Czdz
[email protected]Wow, just wow! This pork dish exceeded all my expectations. The braising method locked in all the juices, resulting in incredibly moist and succulent meat. The black grapes and balsamic vinegar created a luscious sauce that tantalized my taste buds.
Syed saqlain Shah
[email protected]I'm not a huge fan of pork, but this recipe changed my mind. The slow braising process made the meat incredibly tender and flavorful, while the black grapes and balsamic vinegar added a touch of sweetness and acidity that balanced everything out perf
Hasan Soomro
[email protected]I followed the recipe to a T and the results were spectacular! The pork shoulder turned out so juicy and tender, and the combination of black grapes and balsamic vinegar gave it a unique and delicious twist. My family raved about it, and I can't wait
Rolah Subili
[email protected]This pork dish was an absolute delight! The flavors of the black grapes and balsamic vinegar complemented each other perfectly, creating a rich and savory sauce that infused the pork with incredible taste. The meat was melt-in-your-mouth tender and s