Welcome to a recipe that embodies the art of slow cooking! This Braised Pork in White Wine is a testament to how simple ingredients can transform into an exceptionally flavorful and comforting meal. The magic happens as the pork gently simmers, absorbing the aromatic notes of garlic, herbs, and a splash of crisp white wine. This process not only makes the meat incredibly tender but also creates a luscious, savory sauce right in the pot. It's a rustic, elegant dish perfect for a relaxing weekend dinner or for impressing guests without spending hours in the kitchen. Let's get cooking!
Braised Pork in White Wine with Spices
Ingredients for Braised Pork in White Wine with Spices
- 800 g (1.75 lbs) lean boneless pork
- 300 ml (1 1/4 cups) dry white wine
- 200 g (7 oz) yellow onions
- 1 head of garlic
- 100 g (3.5 oz) cilantro
- 100 g (3.5 oz) celery greens or parsley
- 50 g (1.75 oz) dried carrots
- 20 g (0.7 oz) dried chili
- 3 bay leaves
- ground red pepper, black pepper, salt, oil for frying
How to cook Braised Pork in White Wine with Spices
Clean the piece of pork, removing any films, wash it, pat dry with a paper towel, and sprinkle with ground red pepper.
Sprinkle the prepared piece of pork with ground red pepper
Cut the meat into cubes about 3×3 centimeters (about 1.2 inches) or slightly smaller. Since the dish cooks for a long time, there’s no need to chop it too finely.
Dicing the pork
Peel the onions and chop them finely. You’ll need a lot of onion; it will completely break down during the stewing process and enrich the sauce with its flavor, so the more onion, the tastier.
Crush the garlic cloves with the flat side of a knife while still in their skins, which makes them easier to peel. Then, remove the skins and mince the garlic cloves into a paste.
A large bunch of cilantro and an equally large bunch of parsley or celery should be chopped finely. There’s no need to cut off the stems; like the onion, they will add flavor to the sauce.
Finely chop the onion
Crush the garlic cloves with a knife, peel, and mince into a paste
Finely chop a bunch of cilantro and a bunch of parsley
Next, pour a little vegetable oil for frying, such as sunflower or rapeseed oil, into a braiser or Dutch oven. Add half of the chopped onion, a little garlic, and some of the pork to the pot.
Add half of the chopped onion, some garlic, and part of the pork to the braiser
On top of the pork, layer half of the herbs, then more onion, the remaining meat, and the rest of the herbs. Season everything with salt to taste, and sprinkle with ground red and black pepper.
Add the dried carrots and dried chili, pour in a cup of dry white wine, add the bay leaves, and place the braiser on the stove.
Cover the stew and cook on low heat for 50 minutes after it comes to a boil. After about 30 minutes, you can add another half cup of wine if the liquid has evaporated too much.
Layer half of the herbs, onion, the remaining meat, and herbs on top of the pork, then season with salt and pepper
Add dried carrots and chili, bay leaves, white wine, and place on the heat
Cook the pork on low heat for 50 minutes after it comes to a boil
Serve the braised pork in white wine hot. For a side dish, you can make mashed potatoes, fluffy rice, or a fresh vegetable salad. Cook delicious food simply and with pleasure!
Serve the braised pork hot
And there you have it—a pot of perfectly tender, aromatic braised pork that's ready to be savored. This dish is all about comfort and rich, layered flavors. Serve it hot over creamy mashed potatoes, fluffy rice, or with a side of crusty bread to soak up every last drop of that delicious white wine sauce. For a complete meal, pair it with the same type of dry white wine you used in the recipe. We hope you enjoy this hearty and satisfying dish. Happy cooking!
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