Braised pork steak

Braised Pork Roast: A Rustic Recipe Full of Flavors

When it comes to delicious meals that remind us of childhood, braised pork roast holds a special place in many hearts. This simple yet flavorful recipe is perfect for a family dinner or a special occasion. Using a clay pot, which spreads the aroma of the ingredients and keeps them juicy, you will achieve a tender and tasty roast. This recipe blends tradition with modernity, being easily adaptable to any occasion.

Preparation time: 20 minutes
Cooking time: 1 hour and 45 minutes
Total time: 2 hours and 5 minutes
Servings: 4-6

Ingredients:
- 1.5 kg pork shoulder
- 2 medium carrots
- 1 leek
- 4 garlic cloves
- salt, pepper, thyme, oregano (to taste)
- 1 teaspoon olive oil
- 1 cup (about 200 ml) red wine
- 1 can of peeled and chopped tomatoes

Preparing the Braised Pork Roast:

1. Preparing the meat: Start by cutting the pork shoulder into thick slices, about the width of a finger. These slices should have a uniform thickness for even cooking. Season the meat with salt, pepper, and a bit of thyme, ensuring each piece is well coated with spices.

2. Preparing the vegetables: Peel the carrots and slice them into rounds. Wash the leek and cut it into thin slices, while the garlic, peeled, can be sliced or left whole, depending on your preference. Here, the garlic will add extra flavor, but if you prefer a subtler taste, you can opt for the whole version.

3. Assembling the ingredients: Grease the clay pot with a teaspoon of olive oil. Place a first layer of meat, followed by the carrot rounds, leek slices, and garlic. Continue to add layers, alternating between meat and vegetables. Finish with a final layer of vegetables.

4. Adding liquids: Pour a cup of water and a cup of red wine over the ingredients in the pot. The wine adds depth of flavor and helps tenderize the meat during cooking.

5. Cooking: Cover the pot with a lid and place it on the stove over medium heat. Let it simmer for about 1 hour and a half. This is when the flavors will meld, and the meat will become incredibly tender.

6. Finishing the dish: After the cooking time has elapsed and the meat is tender, add the can of tomatoes over the meat. Gently stir to distribute evenly. Place the pot in the oven at 180 degrees Celsius for another 15 minutes. This step will intensify the flavors and provide a pleasant texture to the sauce.

7. Serving: Once the roast is ready, take it out of the oven and let it rest for a few minutes before slicing. This step helps to retain juiciness. You can serve the braised pork roast alongside a side of mashed potatoes or a fresh salad for a contrast of textures and flavors.

Practical tips:
- If you want to add an even more intense flavor, you can marinate the meat a few hours before cooking. A simple marinade of red wine, olive oil, garlic, and herbs will work wonders.
- You can experiment with other vegetables, such as celery or potatoes, depending on your preferences.
- Be careful not to open the lid of the pot too often during cooking to avoid losing heat.

Nutritional information (per serving):
- Calories: approximately 600
- Protein: 45g
- Fat: 35g
- Carbohydrates: 15g
- Fiber: 2g

Frequently Asked Questions:
1. Can I use another type of meat?
Yes, you can replace the pork shoulder with beef or chicken, but the cooking time will vary.

2. What wine is best for this recipe?
A dry red wine, such as Merlot or Cabernet Sauvignon, will add a pleasant flavor.

3. How can I adapt the recipe for a healthier diet?
You can reduce the amount of oil and add more vegetables to increase fiber intake.

Serving suggestions and combinations:
This roast pairs wonderfully with a dry red wine, but also with a glass of mineral water with lime for a refreshing touch. You can accompany the roast with a simple green salad or grilled vegetables for a healthy and balanced lunch.

So, when you want to treat your family or loved ones to a delicious meal, braised pork roast is the perfect choice. Prepared with love and care, it will bring smiles and joy to your table. Bon appétit!

 Ingredients: 1.5 kg pork shoulder, 2 carrots, 1 leek, garlic, salt, pepper, thyme, oregano, 1 teaspoon oil, 1 glass of red wine, peeled and chopped tomatoes (canned)