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Garlic Pork Shoulder With Anchovies And Calabrian Peppers »Simple And Healthy Recipe! ✅

Whether you’re cooking meat or vegetables, follow the same simple procedure: brown, sauté seasonings, and simmer until tender. Here, the pork shoulder is peppered with garlic and seared until browned all over. Subsequently, even more garlic is seasoned with salty anchovies and bright Calabrian peppers. After a splash of white wine, simmer for hours until pork is tender, moist, and succulent.

While you can bake fresh, for best results let it sit overnight and enjoy the next day. When the stew is hot, the fibers of the meat are so tense that they don’t hold much liquid. Letting the meat cool completely in the braising liquid will give those fibers a chance to relax and soak up those tasty juices, and when it heats up it will be moister than fresh from the oven. As a bonus, the fat in the braising liquid will rise and freeze to the surface, so you can easily skim it off for a cleaner, skim-flavored sauce.

If you want to try a vegan stew, try this recipe for Cashew Milk Braised Cabbage with Crunchy Chili Oil and learn more about stew here so you can get familiar with this original recipe. —Sohla El Waylly

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Garlic Pork Shoulder with Anchovies and Calabrian Peppers

ingredients
  • pork shoulder

  • 1 boneless pork shoulder (4 to 5 pounds) (with or without skin)

  • 10 garlic cloves, peeled and cut in half lengthwise

  • 5 teaspoons kosher salt

  • 3 tablespoons of neutral oil

  • simmer

  • 2 teaspoons of neutral oil

  • 1 large yellow onion, sliced

  • 8 Calabrian chilies, chopped (or 2 teaspoons chili flakes)

  • 10 anchovy fillets

  • 10 garlic cloves, peeled and thinly sliced

  • 2 glasses of dry white wine

  • 4 sprigs of parsley

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon fennel seeds

  • Gremolata breadcrumbs

  • 3/4 cup panko

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup finely chopped parsley, plus sprigs for serving

  • 1 tablespoon finely grated lemon zest

  • 3 garlic cloves, peeled and finely grated

  • 1/2 teaspoon kosher salt

Indications
  1. Using a sharp kitchen knife, poke 20 deep holes all over the pig. Put half of the garlic in each hole and push it in to bury it. Sprinkle evenly with the salt.

  2. Add the oil to a medium dutch oven and heat over medium-high heat until shimmering. Brown pork until all sides are golden brown, 6 to 8 minutes per side. (If your popsicle is skinless, brown the skin side only until lightly browned, about 4 minutes.) Remove from heat, transfer shoulder to plate, scrape off excess fat, and discard.

  3. Now you’re ready to start braising: return the skillet to medium-high heat, then add the oil and onion. Using a stiff flat-bottomed spatula or wooden spoon, use the moisture from the onion to scrape up any brown pieces on the bottom of the pan. Continue scraping and stirring until the onions are lightly browned and completely wilted, about 5 minutes.

  4. Add the Calabrian peppers, anchovies and garlic. Continue sweating and stirring until anchovies are completely dissolved and incorporated, about 5 minutes, using spatula/spoon to mix. Add the wine and parsley and simmer until almost reduced, 8 to 10 minutes; when you drag the spatula/spoon across the bottom, it should leave a trail.

  5. Heat oven to 350°F. Add 2 cups of water, black pepper and fennel and bring to a boil. Return pork to skillet (skin side up if skin is present). The liquid should rise to at least half of the pig; if not, add more water. Cover and simmer in oven until meat flakes easily when pierced with a fork, 3 to 4 hours.

  6. Meanwhile, prepare the gremolata breadcrumbs: In a medium nonstick or well-seasoned cast-iron skillet, add the panko and oil. Cook over medium heat, stirring and stirring often, until lightly browned, about 5 minutes. Add the parsley, lemon zest, garlic and salt, mix and mash with a spatula to make sure everything is well mixed. Once there are no clumps of zest or garlic and the panko is evenly browned, transfer to a plate lined with paper towels to drain and cool. Once completely cool, store in an airtight container until ready to eat.

  7. You can serve the braised beef fresh from the oven, over polenta, mashed potatoes or thick toast, generously sprinkled with gremolata crumbs and fresh parsley. But for best results, let the stew cool at room temperature for an hour, then transfer it to the refrigerator to chill overnight. The next day: Skim off the frozen fat on top, then serve the pork cold and thinly sliced. Or add 1/4 cup water and gently reheat in the oven at 350°F for 45 minutes, or until the center of the pig reaches 140°F, then break up the pieces with a fork. (In any case, don’t forget the gremolata breadcrumbs and parsley.)

Sohla El-Waylly is a resident of Food52, sharing riffable new recipes every month that will help you get creative in the kitchen. He watches her cook on YouTube in his new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in New York and Los Angeles, and briefly owned a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, her two dogs, and the cat. Find out what else she’s up to on Instagram @sohlae

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