Braised Pork with Cherry Gravy

Michel Nischan’s braised sweet-and-savory pork melts in your mouth. It’s perfect with the creamy leeks and fennel.

  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): plus overnight chilling

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  • 4 pounds boneless pork shoulder, tied
  • Salt and freshly ground pepper
  • 7 tablespoons vegetable oil
  • 6 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 large onions, coarsely chopped
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 6 cups chicken stock or broth
  • 1 cup dried sour cherries
  • 2 large fennel bulbs, thinly sliced
  • 2 large leeks, white and pale green parts, sliced crosswise 1/2 inch thick
  • 1 1/2 cups heavy cream
  • 1/4 cup grated young pecorino cheese
  • 1/4 cup chives, cut in 1/2-inch lengths

How to make this recipe

  1. Preheat the oven to 350°. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the pork; pour off the fat. Add 2 tablespoons of the oil to the pot. Add the celery, carrots and 2 onions and cook over moderate heat until golden, 15 minutes. Add the tomato paste, wine and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours. Cool. Refrigerate overnight.

  2. Skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 1/2 cups, 25 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork; slice into 6 medallions.

  3. In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and remaining onion. Cover and cook over moderate heat until softened, 7 minutes. Add the cream and simmer until thickened, 10 minutes. Add the cheese and chives, and season with salt and pepper.

  4. In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.

Suggested Pairing

Tart cherry–scented, medium-bodied Chianti.

Contributed By Photo © Con Poulos Published February 2012

493681 recipes/braised-pork-cherry-gravy 2013-12-06T23:13:20+00:00 Michel Nischan braising|6|make-ahead|staff-favorite february-2012 recipes,braised-pork-cherry-gravy 493681

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