2000s Recipes + Menus

Braised-Pork Hash

Serves8 to 10
  • Active Time:45 min
  • Start to Finish:6 1/2 hrs
January 2008
This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.
  • 1 (5- to 6-lb) pork shoulder (preferably with bone and skin)
  • 1 1/2 teaspoons dried thyme
  • 2 garlic cloves, thinly sliced lengthwise
  • 8 Turkish bay leaves (or 4 California bay leaves, halved)
  • 2 medium onions, halved lengthwise and thickly sliced
  • 3 cups dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • Equipment:

    a 6- to 8-qt heavy nonreactive pot with a lid
  • Preheat oven to 325°F with rack in middle.
  • Cut 8 deep slits randomly over top and sides of pork with a paring knife. Sprinkle a little thyme and a little pepper into slits, then insert a slice of garlic and a bay leaf into each.
  • Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot. Scatter onions and any leftover garlic around meat.
  • Add wine and bring to a boil. Cover with a sheet of parchment paper, then lid, and braise in oven until meat is very tender, 4 to 5 hours.
  • Cool, partially covered, about 30 minutes, then transfer meat to a platter and cool completely. Strain braising liquid through a sieve into a bowl and reserve onions. Skim off fat from braising liquid. If you have more than 2 cups liquid, simmer gently in pot until reduced. If less, add chicken broth or water.
  • Once pork is cool, discard bay leaves. If pork has skin, peel off and reserve. Trim excess fat from pork and remove meat from bone. Cut into 1/2-inch pieces and return to pot, then add onions.
  • Bring braising liquid to a simmer in a small saucepan and keep hot, covered.
  • Heat butter in a 12-inch heavy skillet until foaming, then stir in flour and cook over medium-high heat, stirring constantly, until light to medium brown, about 2 minutes.
  • Remove from heat and slowly whisk in hot braising liquid, then bring to a simmer, whisking, and simmer, skimming foam, 3 minutes. Season with salt and pepper. Reheat meat and onions in enough sauce to coat (about 1 cup) over low heat (hash should not be soupy). Serve remaining sauce on the side.
Cooks' notes: Braised pork and sauce can be made 2 days ahead. Chill meat with 1 cup sauce, uncovered, until cool, then cover. Chill remaining sauce separately.
To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.
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