Name: A Spring Celebration: Braised Pork Shoulder With Peas And Eggs
Cuisine: International
Ingredients: 3 tablespoons olive oil; 4 pounds boneless pork shoulder/butt, trimmed and cut into 1.5" inch chunks (boneless pork butt country ribs are a good substitute); Kosher salt and pepper, to taste; 1 large onion, chopped; 1 teaspoon fennel seed, coarsely ground; 1/2 cup dry white wine (e.g. sauvignon blanc) -- serve the rest of the bottle with your feast!; 1 1/2 to 2 cups chicken stock, homemade or store-bought; Juice from 1 lemon, plus 4 long strips of peel removed with a sharp vegetable peeler; 1 1/2 pounds new (petite) potatoes, scrubbed and- left whole or cut in half, depending on size; 2 cups (1/2 pound) frozen peas; 4 large eggs; 1/2 cup freshly grated pecorino romano; 2 tablespoons finely chopped tarragon

Ingredients

3 tablespoons olive oil

4 pounds boneless pork shoulder/butt, trimmed and cut into 1.5" inch chunks (boneless pork butt country ribs are a good substitute)

Kosher salt and pepper, to taste

1 large onion, chopped

1 teaspoon fennel seed, coarsely ground

1/2 cup dry white wine (e.g. sauvignon blanc) -- serve the rest of the bottle with your feast!

1 1/2 to 2 cups chicken stock, homemade or store-bought

Juice from 1 lemon, plus 4 long strips of peel removed with a sharp vegetable peeler

1 1/2 pounds new (petite) potatoes, scrubbed and- left whole or cut in half, depending on size

Method

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1.
Heat oven to 300 degrees F with rack in the middle. Blot the pork dry with paper towels (you want to start with dry meat so it will properly brown), and season generously with kosher salt and pepper. Heat the olive oil in a 5 1/2 quart (or larger) dutch oven or casserole over medium-high heat, and then add the pork in a single layer, being careful not to overcrowd the meat. (You may need to brown the meat in a few batches.) Brown the meat on all sides, about 10 to 12 minutes total. Transfer the browned meat to a plate; set aside. Pour off all but 1 tablespoon of fat from the dutch oven. Add the onion and fennel seed and saute over medium heat until the onion is translucent, about 5 minutes. As the onion starts to sweat, scrape up any brown bits from the bottom of the pan with a spatula or wooden spoon. Add the white wine, and stir to deglaze any remaining brown bits. Let reduce at a vigorous simmer for about 1 minute. Add the pork and any juices that have accumulated back to the pan, then add just enough chicken stock to come about 3/4 way up the sides of the pork. Add the strips of lemon zest. Wet a sheet of parchment paper, crumple it, and cover the pot, pressing down so that the paper nearly touches the meat and the edges hang over the side. Cover the pot, and transfer it to the oven to braise until the pork is very tender, 2 to 2 1/2 hours. Check after 30 minutes to make sure the liquid isn't simmering too vigorously. If it is, lower the oven temperature by 10 or 15 degrees and/or set the lid slightly ajar. When the pork is done, transfer it to a work surface. Pour the sauce through a fine strainer into a large bowl, discarding all of the solids. Skim off any visible fat with a spoon, or use a fat separator to remove the fat from the sauce. Remove and discard gristle and any large pieces of un-rendered fat from the pork. Cook the new potatoes in a large pot of boiling, well-salted water until they''re just tender (not mushy). Meanwhile, in a bowl, combine eggs a

A Spring Celebration: Braised Pork Shoulder With Peas And Eggs

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