Pork Braised in Champagne Vinegar - Recipe.com


  • ¾ cup Champagne vinegar see savings
  • 2 tablespoons snipped chives see savings
  • 2 tablespoons chopped flat-leaf parsley see savings
  • 2 tablespoons unsalted butter see savings
  • 1 pound red grapes, stemmed see savings
  • 2 large sage sprigs see savings
  • 2 cups chicken stock see savings
  • + 9 more ingredients
    • 2 cups dry sparkling wine see savings
    • 1 teaspoon powdered mustard see savings
    • 1 teaspoon ground coriander see savings
    • 1 teaspoon ground cumin see savings
    • 2 cups thinly sliced shallots see savings
    • ¼ cup extra-virgin olive oil see savings
    • Salt and freshly ground pepper see savings
    • 3 garlic cloves, thinly sliced see savings
    • 1 3 ½-pound fresh picnic pork shoulder with skin see savings

1. Preheat the oven to 300 degrees. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper. 2. In a large enameled cast-iron casserole, heat the olive oil. Add the pork a...

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