Caucasus-Style Braised Pork Shoulder

Ingredients for Caucasus-Style Braised Pork Shoulder

• 4 large garlic cloves

• 3 चम्मच कोषेर नमक

• 2 teaspoons coriander seeds

• 1 चम्मच मेथी के बीज

• 3/4 teaspoons dried hot red-pepper flakes

• 60 मिलीलीटर जैतून का तेल

• 1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded

• 1 बड़ी लाल प्याज, कटी हुई

• 2 cups water

• 1/2 कप कटा हुआ ताज़ा धनिया

• 1 बड़ा चम्मच रेड-वाइन सिरका

• an electric coffee/spice grinder

How to make Caucasus-Style Braised Pork Shoulder

Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.

Bring meat to room temperature, about 1 hour.

Put oven rack in lower third of oven and preheat oven to 177°C.

Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.

Put oven rack in lower third of oven and preheat oven to 177°C.

Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir coriander, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.