Braised Pork with Cherry Gravy

As seen here in Food & Wine. Photo: © Con Poulos

Serves 6

INGREDIENTS

4 pounds boneless pork shoulder, tied

Salt and freshly ground pepper

7 tablespoons vegetable oil

6 celery ribs, coarsely chopped

2 carrots, coarsely chopped

3 large onions, coarsely chopped

1/4 cup tomato paste

1 cup dry red wine

6 cups chicken stock or broth

1 cup dried sour cherries

2 large fennel bulbs, thinly sliced

2 large leeks, white and pale green parts, sliced crosswise 1/2 inch thick

1 1/2 cups heavy cream

1/4 cup grated young pecorino cheese

1/4 cup chives, cut in 1/2-inch lengths

STEPS

• Preheat the oven to 350°.

• Season the pork with salt and pepper.

• In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the pork; pour off the fat.

• Add 2 tablespoons of the oil to the pot. Add the celery, carrots and 2 onions and cook over moderate heat until golden, 15 minutes.

• Add the tomato paste, wine and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours.

• Cool. Refrigerate overnight.

• Skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 1/2 cups, 25 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork; slice into 6 medallions.

• In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and remaining onion. Cover and cook over moderate heat until softened, 7 minutes.

• Add the cream and simmer until thickened, 10 minutes. Add the cheese and chives, and season with salt and pepper.

  In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.

SUGGESTED PAIRING

Tart cherry–scented, medium-bodied Chianti.