Recipes Braised Pork with Cherry Gravy Be the first to rate & review! Michel Nischan’s braised sweet-and-savory pork melts in your mouth. It’s perfect with the creamy leeks and fennel. Slideshow: More Pork Recipes to Try By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hrs Total Time: 5 hrs Yield: 6 Ingredients 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 Directions 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. 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. 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. 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. Rate it Print