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.

No additional tips available.

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

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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.

Braised Pork With Tangy Shallot Sauce

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