Pork Braised in Port and Balsamic Vinegar
Indulge in the rich and aromatic flavors of Pork Braised in Port and Balsamic Vinegar, a hearty dish that transforms tender pork shoulder into a melt-in-your-mouth masterpiece. This recipe combines juicy, seared pork chunks with the deep sweetness of port wine, the tang of balsamic vinegar, and an herbaceous touch from fresh thyme, all slow-braised to perfection. The result is a silky sauce that coats every bite and pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread. Perfect for cozy dinners or special occasions, this comforting one-pot meal promises balanced flavor and an irresistible depth of taste. Make your kitchen smell divine and elevate your cooking with this elegant yet approachable dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 pieces Shallots (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Port wine
- 0.33 cup Balsamic vinegar
- 1 cup Chicken or beef stock
- 4 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 1 tablespoon Butter (optional)
Instructions
Preheat the oven to 325°F (165°C).
Cut the pork shoulder into 2-inch chunks and season with salt and pepper.
Lightly coat the pork pieces in flour, shaking off any excess.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork pieces in batches until golden brown on all sides, about 3-4 minutes per batch. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped shallots. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot with the port wine, scraping up any browned bits from the bottom of the pot.
Stir in the balsamic vinegar and cook for 2-3 minutes to reduce slightly.
Return the seared pork to the pot along with the chicken or beef stock.
Add the thyme sprigs and bay leaf to the pot.
Bring the mixture to a simmer, cover, and transfer to the preheated oven.
Braise in the oven for about 1.5 to 2 hours, or until the pork is very tender and the sauce has thickened.
Remove the pot from the oven and discard the thyme sprigs and bay leaf.
If desired, stir in a tablespoon of butter to enrich the sauce.
Serve the braised pork over mashed potatoes, polenta, or crusty bread, spooning the sauce generously over the top.
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 50.4 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
