Braised pork with mustard, squash and yellow tomatoes

Braisé de porc à la moutarde, courge et tomates jaunes

Serves : 4

Preparation time : 15 minutes

Cooking Time : 4 hours

INGREDIENTS

  • Québec pork shoulder (approx. 1.5 kg)
  • 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
  • 500 ml (2 cups) dark beer
  • 8 ml (1/2 tbsp.) thyme leaves PC
  • 60 ml (4 tbsp) strong mustard
  • 60 ml (4 tbsp.) grainy mustard
  • 30 ml (2 tbsp) Lambrusco grape condiment PC
  • 750 ml (3 cups) vegetable broth
  • 2 onions, thinly sliced
  • 3 garlic cloves, chopped
  • 2 PC canned yellow tomato canes
  • 1 butternut squash, peeled and cubed
  • salt and pepper to taste

PREPARATION

  1. Preheat oven, rack in center, to 160°C (325°F).
  2. In a casserole dish, over high heat, sear the pork shoulder coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
  3. Deglaze with beer and bring to the boil.
  4. Add thyme, both mustards, lambrusco condiment, stock, onions, garlic, tomatoes, salt and pepper, cover and bake for 3 hours.
  5. Add the squash cubes and, uncovered, cook in the oven for 1 hour.
  6. Remove the cooking juices and reduce over the heat in a saucepan. Check the seasoning.
  7. Serve the meat with rice, vegetables and the sauce.

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