Braised Pork With Tangy Shallot Sauce Recipe

Name: Braised Pork With Tangy Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 habanero pepper; 3/4 cup fresh orange juice (about 3 large oranges); 6 tablespoons fresh lime juice, divided; 3 tablespoons minced shallots; 2 tablespoons minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 1/2 teaspoons salt; 4 thyme sprigs; 3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces; 2 cups fat-free, lower-sodium chicken broth; 1/2 cup thinly sliced shallots; 1 teaspoon cider vinegar; 1 teaspoon freshly ground black pepper; 1 tablespoon canola oil

Servings: persons

1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 teaspoons salt
4 thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
2 cups fat-free, lower-sodium chicken broth
1/2 cup thinly sliced shallots
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

1
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.
2
Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
3
Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.
4
Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

1217

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 habanero pepper, 3/4 cup fresh orange juice (about 3 large oranges), 6 tablespoons fresh lime juice, divided, 3 tablespoons minced shallots, and more.

Yes, Braised Pork With Tangy Shallot Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork With Tangy Shallot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions