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Braised Pork Shoulder with Spicy Chocolate Sauce https://www.metro.ca/userfiles/image/recipes/epaule-porc-braisee-cacao-epice-6116.jpg PT20M PT3H00M PT3H20M
Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.
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Salt and freshly ground pepper to taste 3 1/4 lb (1 1/2 kg) pork shoulder roast 2 Tbsp. (30 mL) extra virgin olive oil 1 medium onion, minced 1 red peppers, finely diced 1 green peppers, finely diced 1 Tbsp. (15 mL) chilli powder 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) ground nutmeg 1 tsp. (5 mL) ground cloves 1 tsp. (5 mL) ground cinnamon 1 Tbsp. (15 mL) chopped garlic 1 tsp. (5 mL) sugar 1/2 oz (15 g) flaked almonds 2 1/2 cups (625 mL) chicken broth 2 1/2 cups (625 mL) canned whole roma Tomato, diced 4 1/2 oz (135 g) 70% dark chocolate, coarsely chopped Zest of 1 orange 20 seedless red grapes, halved 1 bunch fresh coriander, minced
Braised Pork Shoulder with Spicy Chocolate Sauce

Braised Pork Shoulder with Spicy Chocolate Sauce

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Salt and freshly ground pepper to taste
  • 3 1/4 lb
    (1 1/2 kg)
    pork shoulder roast
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    SELECTED VARIETIES OR BONELESS PORK LOIN 375 - 454 g


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    750 ml SELECTED VARIETIES


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    1 L SELECTED VARIETIES


  • 1
    medium onion, minced
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  • 1
    red peppers, finely diced
  • 1
    green peppers, finely diced
  • 1 Tbsp.
    (15 mL)
    chilli powder
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  • 1 tsp.
    (5 mL)
    ground cumin
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  • 1 tsp.
    (5 mL)
    ground nutmeg
  • 1 tsp.
    (5 mL)
    ground cloves
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  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 Tbsp.
    (15 mL)
    chopped garlic
  • 1 tsp.
    (5 mL)
    sugar
  • 1/2 oz
    (15 g)
    flaked almonds
  • 2 1/2 cups
    (625 mL)
    chicken broth
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  • 2 1/2 cups
    (625 mL)
    canned whole roma Tomato, diced
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    PRODUCT OF ONTARIO 3.73/kg


  • 4 1/2 oz
    (135 g)
    70% dark chocolate, coarsely chopped
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    SENSIBLE PORTIONS CHIPS

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  • Zest of 1 orange
  • 20
    seedless red grapes, halved
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  • 1
    bunch fresh coriander, minced
Imprimer ma sélection

Preparation

Season pork, both sides, generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown meat all sides. Remove and set aside.

In the same pot, put the onion, peppers and chilli powder. Cover and sweat 2 - 3 minutes over medium heat, until onion is glassy.

Add cumin, nutmeg, cloves, cinnamon, garlic, sugar and almonds, and heat until fragrant.

Deglaze with chicken broth. Add tomatoes and chocolate. Bring to a boil.

Return the pork shoulder to the pot. Cover and simmer over low heat for 3 hours or so.

Just before serving, mix orange zest with grapes and coriander and sprinkle over meat.

Source : Académie Culinaire

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