Another amazing recipe from Jerry Traunfeld. Pork, an oft used meat found in our cooking classes and Foodie Weekends, pairs beautifully with pears and Thyme. The braising and pears ensure the meat is tender, juicy and flavorful. Thyme grows year round in the gardens and flower beds around the B&B and is used to flavor meat, stew, soup, butter, breads, and dessert!
All braised meat dishes follow the same procedure. You brown the meat, add vegetables, flavorings, and liquid, and then slowly simmer it in a covered pot. This one made with inexpensive pork shoulder is essentially as simple to prepare as Grandma’s pot roast. I’ve added loads of fragrant thyme, ripe pear, and a touch of another unexpected ingredient, vanilla bean. It’s exotic yet familiar scent gently underscores the sweetness of the pears and the succulence of the pork. Serve it with creamy polenta. (JT) (10 servings)
BRAISED PORK WITH PEARS AND THYME
Pork, Pears & Thyme
5 pounds boneless pork shoulder blade (Boston butt0, dut into 10 rectangular pieces, or 5 pounds thick pork shoulder blade chops
Kosher salt and freshly ground black pepper
¼ cup olive oil
2 medium onions, sliced
2 cloves garlic, finely chopped
2 cups white wine
2 cups chicken broth
4 pears, such as Bosc or Bartlett, ripe but not soft, peeled, cored, and cut into ½-inch dice
1 small bunch (1 oz) thyme sprigs
4 bay laurel leaves, fresh or dry
½ vanilla bean, split in half lengthwise
3 Tbsp coarsely chopped thyme
½ cup coarsely chopped flat-leaf parsley
1 Tbsp fresh lemon juice
Sprinkle all sides of the pork generously with salt and pepper. Heat the olive oil in a large heavy pot (at least 8 qt), such as a Dutch oven, over medium-high heat. Use tongs to carefully lower in as much of the pork as will fit in a single layer and cook until the meat turns a deep caramel brown on the underside, about 3 minutes. Turn the pieces and brown the other side, then lift them out and put them on a platter. Brown the remaining meat in the same way.
Turn the heat under the pot to medium-low. Pour most of the fat from the pan, leaving just a thin later. Add the onions and garlic and stir them around for several minutes until they wilt down. Pour in the wine and broth and scrape the bottom of the pan with a wooden spoon to dissolve the browned layer. Stir in the pears, and then put the pieces of pork back in the pot. Tie the thyme sprigs, bay leaves, and vanilla bean together with kitchen twine to make a large bouquet garni and tuck it in between the pieces of meat. Cover the pot tightly, turn the heat to very low, and cook at a very gentle simmer until the meat is very tender, about 2 hours.
Lift the pork from the pan to a large warm platter and cover it loosely with aluminum foil to keep it warm. Discard the bouquet garni. Add the chopped thyme to the braising sauce that remains in the pot, increase the heat, and boil the sauce until it thickens enough to coat a spoon. Stir in the parsley and lemon juice. Taste a spoonful and, if you think it needs it, add more s&p. Return the pork to the pot and toss it gently in the sauce. Keep it warm until you are ready to serve, or make the whole dish days ahead, spread it out in a single layer so it cools quickly, refrigerate, then reheat it in the pot on the stovetop or in the oven before serving.
Tags: B&B Cooking Classes & Elopements, Cooking Class Pork Recipe, Pork with Pears Recipe, Texas B&B Ranch Recipe for Pork
