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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
6 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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    44TH STREET PORK BACK RIBS FULLY COOKED, 595 OR IRRESISTIBLES MINI SPRING ROLLS TRIO FROZEN, 576 G

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    SELECTED VARIETIES


    LEGACY PORK LOIN CHOPS

    LEGACY PORK LOIN CHOPS

    $6.00 ea.

    440 g, SELECTED VARIETIES


    LEGACY PORK SIRLOIN KABOBS

    LEGACY PORK SIRLOIN KABOBS

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    ROASTED GARLIC-HERBS 250 g


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


  • 1
    medium onion, minced
  • 1
    red peppers, finely diced
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    1.70/kg


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    PRODUCT OF ONTARIO 7.69/kg


  • 1
    green peppers, finely diced
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    1.70/kg


    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF ONTARIO 7.69/kg


  • 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
  • 2 1/2 cups
    (625 mL)
    canned whole roma Tomato, diced
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    1.70/kg


  • 4 1/2 oz
    (135 g)
    70% dark chocolate, coarsely chopped
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  • Zest of 1 orange
  • 20
    seedless red grapes, halved
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    PRODUCT OF U.S.A., No. 1 GRADE 3.73/kg


    CANDY HEARTS SEEDLESS GRAPES

    CANDY HEARTS SEEDLESS GRAPES

    $4.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 11.00/kg


    ORGANIC RED SEEDLESS GRAPES

    ORGANIC RED SEEDLESS GRAPES

    $6.99 ea.

    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 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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