Sunday, October 16, 2011

Cider and Whiskey Braised Pork

For this recipe, I started out with the marinade and compote I had kept from the Cider-Maple Pork Chops with Apple Compote. I added some extra ingredients that I thought might go well with this basis. The meat was very tasty and tender. We all enjoyed this dinner and its leftovers very much! Next time I will serve the meat with  a side of potatoes to better soak up all the yummy sauce.

4 country-style pork ribs
salt & pepper
1-2 tbsp olive oil
1 large onion, diced
1/2 cup white wine
Cider-Maple Marinade
Leftover Apple Compote (about 1 cup)
1/2 tsp dried thyme
250 ml beef broth
2 bay leaves

Season meat with salt and pepper. Heat oil over high heat. Add pork and brown on both sides. Remove to a plate. Reduce heat to medium-high, add onions, and brown for about 3 minutes. Add wine and cook for 1-2 minutes, scraping brown bits from bottom of pan. Add marinade, compote, thyme, broth, bay leaves, salt and pepper. Bring to a boil, add meat and cover the pot. Reduce heat to low and simmer for 1 1/2 - 2 hours, until meat is tender and falling off bones, turning meat over once or twice. Serve with your choice of sides.