I adapted this Irish dish but left the basic components in place. This isn't a pork roast nor is it a stew or soup. Something in between. The Irish cookbook called it Pot-roast Pork. It is cooked in one pot, all on the stovetop.
Hard cider which is made from fermented apple goes perfectly with the braised pork. The long braise in chicken stock with lots of celery and shallots makes the pork super tender.
Juniper berries -- which are also used to make gin -- add an interesting piney flavor. The peas and cream are added at the end, and make it into a delicious dish.
The smell of it cooking made us think of Thanksgiving, probably due to copious amount of celery.
Look for the hard cider in the beer section. I used an English brand called Samuel Smith's. An American brand would be Angry Orchard. A popular Irish brand would be Bulmer's.
---Barbara
Cider-braised Pork Loin with Creamy Shallots, Celery and Peas
(adapted from Irish Pub Cooking)
Serves 6
1 boneless pork loin, approximately 2.5-3 pounds
1 T. olive oil
4 T. butter, divided into 2 T. and 2 T.
salt and pepper
3 - 4 shallots, roughtly chopped (about 1 cup)
8 juniper berries
1 heaping tablespoon dried thyme
2/3 cup hard cider
2/3 cup chicken stock
8 celery stalks, roughly chopped
2 T. Wondra flour
2/3 to 1 cup heavy cream
1 package frozen peas (12 ounces)
Pat the pork loin dry, and place it on a plate in the refrigerator, uncovered for a couple of hours to let it air dry.
In a large heavy pot with tight fitting lid, heat to medium high, and add 1 T. of olive oil and 2 T. butter.
Season the pork loin on all sides with salt and pepper. Add to the pot and brown well, about 5 - 10 minutes in total.
Remove from the pot on to a plate.
Add the chopped shallots to the pot, and stir frequently for about 5 minutes until softened.
Add the juniper berries, and the dried thyme, and return the pork to the pot, along with any pan juices that have collected on the plate.
Pour in the cider and the stock, season if needed. It will foam.
then cover, and simmer on low for 30 minutes.
Turn the pork over and add the celery. Re-cover the pan, and cook for an addition 45 minutes to 1 hour on very low heat.
Meanwhile, make a buerre manié by mashing the remaining 2 T. of butter with the Wondra flour in a small bowl. Soft butter works best. And I use my fingers to combine.
Transfer the pork to a deep platter or bowl, and use a slotted spoon to remove the celery and shallots to the same dish with the pork. Pick out the juniper berries, and discard. Cover with aluminum foil to keep warm and let the meat rest.
Add the frozen peas and bring the liquid back to a simmer, but not a hard boil.
Whisk in the buerre manié, stirring the whole time, for 2 minutes. The sauce will start to thicken.
Stir in the cream, and bring up to high heat to bring the flavors together.
Slice the pork.
Add a few slices to a deep bowl or plate,
add a generous amount of celery and shallots, then spoon lots of the sauce with the peas over the top, so that the meat is enveloped with the creamy goodness.
B
