Braised Pork Shoulder with Broccolini
Using a braiser/steamer, with a steamer basket that fits on top of a braiser, allows you to make this hearty, wintery dish in a single pot, but you can also use a Dutch oven and a separate steamer basket if you prefer. As with many braised dishes, the pork is even more flavorful the next day.
Ingredients
- 1 boneless pork shoulder, 3 to 4 lb (1.5 to 2 kg), cut into 1 1/2-inch (4-cm) pieces
- Salt and freshly ground pepper
- 5 Tbs. olive oil
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 2 celery stalks, finely diced
- 1 green bell pepper, chopped
- 3 garlic cloves, chopped
- 2 Tbs. tomato paste
- 2 Tbs. chopped fresh sage
- 2 tsp. chopped fresh rosemary
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1 can (28 oz./875 g) whole plum tomatoes
- 2 to 3 cups (16 fl. oz./500 ml to 24 fl. oz./740 ml) chicken broth
- 1 1/2 lb. (750 g) broccolini, trimmed
Directions
Preheat an oven to 350°F (180°C).
Season the pork generously with salt and pepper.
In the braiser of a braiser/steamer over medium-high heat, warm 3 Tbs. of the olive oil. Working in batches to avoid crowding, sear the pork until well browned on all sides, about 6 minutes per batch. Using a slotted spoon, transfer the pork to a plate.
Add 1 Tbs. of the olive oil to the braiser, still over medium-high heat. Add the onion, carrot, celery, bell pepper and garlic and sauté until soft, 7 to 9 minutes. Add the tomato paste, sage and rosemary; cook, stirring, for 30 seconds. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the tomatoes, breaking them into pieces with a spoon. Return the pork to the braiser and add enough broth so that the pork is almost covered.
Cover the braiser and transfer to the oven. Braise for 3 hours.
Toss the broccolini with the remaining 1 Tbs. olive oil and season with salt and pepper. Place the broccolini in the steamer basket of the braiser/steamer. Remove the braiser from the oven and place the steamer on top of the braiser. Cover and return to the oven. Cook until the broccolini is crisp-tender, about 5 minutes.
Remove the braiser/steamer from the oven. Remove the steamer from the braiser. Using a slotted spoon, remove the pork from braiser. Return the braiser to the stovetop and cook over medium-high heat until the liquid is reduced by half, about 15 minutes. Serve the pork with the sauce spooned on top and the broccolini alongside. Serves 6 to 8.
Williams-Sonoma Test Kitchen