Next level Braised pork recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is a more economical cut.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is cheaper and adds depth.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino offers a similar flavor at a lower price.

Season the pork shoulder with plenty of salt.

Add vegetable oil to a hot pan for searing.

Sear the pork until golden brown on all sides.

Add sweet cherry peppers, or alternatives like olives or bell peppers.

Add diced onion, minced garlic, and plum tomatoes to the pan.

Add bay leaves and chicken stock to the mixture.

Add sugar to balance the tomatoes.

Seal the pressure cooker lid and set to the meat and stew setting.

Cook the pork for 1 hour 15 minutes in the pressure cooker.

Unlock the lid and check the pork for tenderness.

Strain the pork from the broth using a colander, pushing down with a ladle to extract flavor.

Transfer the broth to a glass jug and let it settle to remove fat.

Ladle off the fat from the broth and add the broth to a pan.

Reduce the broth down to about half.

Add the shredded pork back into the reduced broth.

Boil salted water and add pappardelle, cooking until al dente.

In a separate pan, heat olive oil and add chopped garlic, cooking until golden brown.

Add basil, sweet cherry peppers, and bay leaves to the garlic and cook for about one minute.

Add the juicy pork, plum tomatoes, and a ladle of the broth to the pan.

Bring to a light boil, then simmer.

Once the pasta is cooked, add it to the pan with the pork mixture, adding a little pasta water for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens