Pork Braised With Turnips and Marjoram Recipe

Name: Pork Braised With Turnips and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork shoulder (pork butt); 1 teaspoon ground coriander; 1 teaspoon five-spice powder; 1/2 teaspoon hot paprika, preferably Hungarian; Ground black pepper; Salt; 1/2 cup minced shallots; 1 medium-size apple, peeled, cored and minced; 2 cloves garlic, finely chopped; 1/2 cup oloroso or amontillado sherry; 1 1/2 cup chicken stock, more as needed; 1 pound medium-size white turnips (about 4), peeled and quartered; 1 1/2 tablespoons marjoram leaves; 1/2 tablespoon fresh thyme leaves

Servings: persons

2 pounds pork shoulder (pork butt)
1 teaspoon ground coriander
1 teaspoon five-spice powder
1/2 teaspoon hot paprika, preferably Hungarian
Ground black pepper
Salt
1/2 cup minced shallots
1 medium-size apple, peeled, cored and minced
2 cloves garlic, finely chopped
1/2 cup oloroso or amontillado sherry
1 1/2 cup chicken stock, more as needed
1 pound medium-size white turnips (about 4), peeled and quartered
1 1/2 tablespoons marjoram leaves
1/2 tablespoon fresh thyme leaves

1
Trim off excess fat from the pork; dice and reserve it.
2
Cut the rest of the meat in 1 1/2-inch chunks.
3
Mix coriander, five-spice, paprika and 1/2 teaspoon pepper together in a large bowl.
4
Add the pork and, using your hands, coat the meat with the spices.
5
Heat a large saute pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so.
6
Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned.
7
Remove to a platter.
8
Reduce heat to low.
9
Add the shallots, saute until soft, then add the apple and garlic, saute briefly, and add sherry.
10
Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.
11
Add another 3/4 cup of the stock and tuck in the turnips.
12
Scatter 1 tablespoon of the marjoram and the thyme on top.
13
Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim.
14
Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.

716

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 2 pounds pork shoulder (pork butt), 1 teaspoon ground coriander, 1 teaspoon five-spice powder, 1/2 teaspoon hot paprika, preferably Hungarian, and more.

Yes, Pork Braised With Turnips and Marjoram falls under the Meat & Poultry 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.

Pork Braised With Turnips and Marjoram

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