Braised Berkshire Pork with Achoite, Tomatoes and Garlic
Presented at:
Taste of the Hudson Valley
Sunday November 5th, 2006
Pre-heat oven to 350 degrees.
Brown pork on both sides in a thick bottom braising pan.
Remove pork. Saute carrots and onions until brown. Add remaining ingredients and bring to a simmer. Cover and braise in oven for 2-2 ½ hours. Time may vary, cook until soft and tender. Add salt to taste sauce, serve pork with sauce.
Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com
Taste of the Hudson Valley
Sunday November 5th, 2006
- 2 lbs Berkshire Breed pork butt or shoulder, cut into 8 oz pieces
- 2 tbsp safflower oil
- ¾ cup large (¾ inch cubes) diced onions
- ½ cup large (¾ inch cubes) diced carrots
- ¼ cup achoite (ground annato paste)
- 1 cup tomato puree
- 2 cups white wine
- 1 bottle light bodied red wine
- 3 sprigs rosemary
- 6 sprigs thyme
- 3 cloves crushed garlic
- sea salt to taste
Pre-heat oven to 350 degrees.
Brown pork on both sides in a thick bottom braising pan.
Remove pork. Saute carrots and onions until brown. Add remaining ingredients and bring to a simmer. Cover and braise in oven for 2-2 ½ hours. Time may vary, cook until soft and tender. Add salt to taste sauce, serve pork with sauce.
Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com