https://wiki.daveking.com/index.php?action=history&feed=atom&title=Madeiran_Pork_with_Wine_and_Garlic 2026-04-26T19:59:49Z Revision history for this page on the wiki MediaWiki 1.34.0 https://wiki.daveking.com/index.php?title=Madeiran_Pork_with_Wine_and_Garlic&diff=4601&oldid=prev 2022-01-12T01:50:28Z

<p>Created page with &quot;==Ingredients== {| |align=right|5 |lbs. boneless pork shoulder, trimmed and cut into 1- to 1½-inch chunks |- |align=right|2 |cups dry white wine |- |align=right|1 |cup cider...&quot;</p> <p><b>New page</b></p><div>==Ingredients==<br /> <br /> {|<br /> |align=right|5<br /> |lbs. boneless pork shoulder, trimmed and cut into 1- to 1½-inch chunks<br /> |-<br /> |align=right|2<br /> |cups dry white wine<br /> |-<br /> |align=right|1<br /> |cup cider vinegar<br /> |-<br /> |align=right|10<br /> |bay leaves<br /> |-<br /> |align=right|6<br /> |medium garlic cloves, smashed and peeled<br /> |-<br /> |align=right|1<br /> |Tbsp. dried oregano<br /> |-<br /> |align=right|1<br /> |tsp. red pepper flakes<br /> |-<br /> |align=right|6<br /> |whole cloves (optional)<br /> |-<br /> |<br /> |Kosher salt and ground black pepper<br /> |-<br /> |align=right|1<br /> |cup Madeira wine<br /> |-<br /> |align=right|&amp;frac14;<br /> |cup minced fresh oregano<br /> |}<br /> <br /> ==Directions==<br /> <br /> # In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours.<br /> # When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally. Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.<br /> # Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves (if used); set aside. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat. Or use a fat separator.<br /> # Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. (We ended up with a LOT of liquid, so it took twice as long to reduce.) Remove and discard any large bits of fat on the exterior of the pieces of pork.<br /> # In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.<br /> # Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes.<br /> # Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.<br /> <br /> ==Source==<br /> &amp;ldquo;Portuguese Classics,&amp;rdquo; Christopher Kimball&#039;s Mile Street, Season 5, Episode 4, October 1, 2021<br /> <br /> [[Category: Food]]<br /> [[Category: Recipes]]</div>

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