Braised Pork with Garlic Cloves and Rosemary
Ingredients
- 1.5 pounds pork - tied loin or roast boneless, trimmed of excess fat
- ¼ cup olive oil
- salt to taste
- 10 cloves garlic peeled
- 2 medium or one large onion cut into 1-inch chunks
- 1 sprig fresh rosemary stripped and chopped (or 1 teaspoon dried rosemary)
- 1 fresh red chili pepper thinly sliced (or ½ teaspoon crushed red pepper flake)
- 1 cup dry white wine
- 1-2 cups chicken or vegetable stock
- 20 ounces canned tomatoes drained
- cooked white rice for serving
Instructions
- Preheat the oven to 350F and a large ovenproof pot with a lid to medium-high heat with the olive oil.
- When the oil shimmers, sprinkle the pork with salt and sear on all sides, about 7 minutes per side, until browned all over.
- Scatter the onion, garlic, rosemary, and chili around the pork, sprinkle with salt. Add the wine and 1 cup of stock to the pot with the drained tomatoes. The liquid should come about 2 inches up on the pork - add more stock if needed.
- Cover the pot and braise in the oven for 2 - 3 hours, checking every hour or so, until the pork is fork-tender. Add more stock or wine during the braising process if needed.
- Let the pork rest for 5-10 minutes before slicing. Serve with the vegetable mixture and pan juices over white rice.
Notes
- Any kind of pork or roast you like would work well for this - even braised in smaller chunks for faster cooking time!
- If you don't have a dutch oven or other stove-to-oven pot, transfer the mixture from the stovetop to a covered casserole dish for braising.
Nutrition
Serving: 4g
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