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Braised Pork Cocotte (© Jacques Pepin) Recipe

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This recipe for Braised Pork Cocotte (© Jacques Pepin), by , is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cynthia Greenwood

Category:
Category:

Ingredients:  
Ingredients:  
1 lean pork loin roast (about 1 ½ lbs.)
4 cloves garlic, peeled and cut in half lengthwise
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp virgin olive oil
1 large or 2 medium onions (8 oz.) peeled and quartered
3 carrots (8 oz.) peeled and cut into 1-inch pieces
1 tbsp chopped fresh ginger
1 tbsp chopped Jalapeño pepper
½ cup dried tomatoes reconstituted in 1 cup water

Directions:
Directions:
Trim the pork roast of most of the surface fat and make eight random shallow slits in it. Push ½ a garlic clove in each of the slits. Sprinkle the roast with the salt and pepper.
Heat the oil in a cocotte (round or oval casserole dish) or heavy saucepan with lid. When hot, cook the pork for 10 minutes over high heat, turning the meat to brown it on all sides. Add the onions, carrots, ginger, pepper and tomatoes, including the soaking water from the tomatoes. Cover, reduce the heat to very, very low, and cook for about 1 ½hours. The meat should be tender when pierced with a fork and there should be some juice surrounding it. Serve two slices of the pork per person with the vegetable garnishes and juices.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
2 hours, 15 minutes
Personal Notes:
Personal Notes:
© Jacques Pepin, Today's Gourmet

 

 

 

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