Sunday, 18 January 2015

slow cooked pork with red wine, caramelised onions & aniseed

pot roast, pork, slow cooked, stew, caramelised onions, winter recipes, slow cooking, aniseed recipes.
slow cooked pork with red wine, caramelised onions & aniseed
Slow cooked pork with red wine, caramelised onions and aniseed - a real winter warmer.  A quick and easy recipe full of flavour - perfect for slow, relaxing weekend dinners.  Just a few minutes preparation then leave it to slow cook away while you get on with other things.  


I love the addition of aniseed with the pork - the aromatic liquorice flavour is a good contrast with the sweet and rich pork. Aniseed has long been used as a digestive and carminative and is often included in desserts and after-dinner drinks (digestifs).  It is the distinct flavour used in the French spirits; pastis, anisette and absinthe.   

This is also a really economical recipe - using a cheaper cut of pork - the shoulder, that is great for a slow-cooked dish like this one.  

I like to serve this with soft polenta or mash and some stir-fried greens,

I hope you enjoy.  Bon appetit!

tip: if you can't find aniseed you could use fennel seeds or a couple of star anise as an alternative

serves:
preparation time: 15 minutes
cooking time: 2.5-3 hours 
recipe by: Ema at De Tout Coeur Limousin

ingredients:
1.5kg boneless pork shoulder
250 ml red wine
250 ml stock/water
3 large onions - roughly chopped
2 cloves garlic - crushed
4-5 tbsp red wine vinegar
1 tsp sugar
1 tsp aniseed
2 tbs oil
salt and pepper to taste

method:
  1. heat a large frying pan, rub the pork shoulder with the oil and salt and pepper before sealing on all sides - making sure it's golden and coloured on all sides.
  2. remove the pork shoulder and in the same pan add the chopped onion, aniseed and sugar.  Fry until the onions are completely softened and caramelised. This adds a good depth of flavour to the finished dish.  
  3. deglaze the pan with the red wine vinegar ensuring you get all the 'stuck on' bits from the pan. 
  4. add this to a saucepan/casserole dish with the pork shoulder, stock, red wine and garlic
  5. cover, bring to the boil then reduce the heat and simmer gently for 2.5 - 3 hours - until the meat is tender and cooked through.
  6. serve in chunky slices with soft polenta or mashed potato 
  7. Bon appetit!  
de tout coeur limousin
slow cooked pork with red wine, caramelised onions & aniseed 

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8 comments:

  1. This sounds wonderful! I love slow cooking pork shoulder, though have never had it with aniseed, I need to try this! I'm co-hosting the Let's Get Real Friday Party this week, it's all about healthy eating and living, and would love if you would come share this at http://joylovefood.com/lets-get-real-friday-party-74/

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  2. Thanks Joy - it's a lovely combination of flavours. Will come and check out your link up now if i'm not too late...

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  3. That sounds such a wonderful dish for a Sunday roast in winter. Thanks for your Simple and In Season entry, round up now up at http://maisoncupcake.com/winter-sustenance-simple-season-january-round/ :)

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    1. Thanks Sarah. Great for a Sunday (or any day) roast. Great round up too 😃

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  4. I absolutely adore aniseed flavours but have never tried it with pork, sounds like a heavenly combination. Thanks so much for sharing your recipe and joining us for the Slow Cooked Challenge.

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    1. thanks so much Janice - I really like aniseed flavours in sweet and savoury cooking - works really well with pork - like fennel seed. Thanks for hosting :)

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  5. This looks really tasty - I love slow cooked pork recipes!

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