Braised Pork With Red Wine Recipe (2024)

I made this tonight with some alterations. I browned bacon in a bit of olive oil, added the garlic & quartered red pearl onions, let them brown a bit, then the pork, & browned it for 20 mins. or so.
When I added the wine, stock & carrots, I also added a couple of peeled/chunked apples. I let it cook on stovetop for about 4-4.5 hours before reducing the stock. It was sumptuous! The apples disappeared into the sauce and it was amazing over papardelle (to which I added lacinato kale). GREAT dish!

Cut of meat VERY important, as is temperature to be cooked at. Pork shoulder-not loin or rib meat. Beef chuck, not round roast (top or bottom). The fat content of the meat is critical to avoid dryness, as is the temperature, so as to not cook all the fat out. Fat = flavor..........plus tenderness and juiciness. Lean cuts will not work!

I'd use chicken or beef, depending on the depth of flavor you want. Be sure to use low sodium stock; you can always add salt if needed. Also, I'd throw in some thyme sprigs and a bay leaf. Ideally, the meat should be browned first. That would really add flavor; then I'd add the rest, bring to a simmer and place in 300 deg. oven for an hours or two until tender. You could also do this on stove top. Thickening? Dust meat with some flour before browning.

Ideally, sauce should be a bit thicker. Perhaps sprinkle with a little flour when browning the meat or add some sour cream at the end.

I made this a month or so ago doing what Sam Sifton suggested today: "slide the makings for it into a slow cooker this evening and let it bubble away for three or four hours, then allow the braise to cure overnight in the refrigerator...." It was great the next day and also after I froze the rest and we had it several weeks later.

If cooking in dutch oven, do you cover it while cooking?

I think that you are misreading the first step. The first step says "If using a slow cooker, just turn it to ''high'' and let cook for at least three hours" in lieu of bringing it to a boil in a saucepan or Dutch oven.

Have made twice. Taking some of the suggestions here, I browned meat w onions and garlic, bacon and mushrooms. Added one peeled/ chopped apple. Used homemade chicken stock and whatever wine I had in the house. Cooked in slow cooker on high for ca. 4 hours. Thickened sauce w corn starch in saucepan before serving.
The flavors are rich and the texture is stewy - perfect for a winter weeknight.
IMO it's essential to use a good, fatty cut of meat and the full amount of wine.

The very definition of braising is to caramelize the outer surfaces of the meat with dry heat, then cook slowly in liquid. If the meat has not been browned first, then the dish is not a braise. This is a stew.

I took the suggestion of some of the others here and made a few variations. First, I browned the meat in batches first and set it aside. Since I used about 3.5 pounds of pork I also used the entire bottle of wine and about two cups of homemade chicken stock. Finally, I cooked the pork, onions and garlic along with a few sprigs of thyme on low on the stove top for 1 hour first and then added the carrots and finished it for 2 hours in the oven at 300 degrees.

I love this recipe and fix it maybe once a month. It is a recipe for PORK. If, for any reason, you won't eat pork, get a different recipe. If you don't use a crock pot, it's not for you. If you won't use wine, then why not a fruit juice that makes you happy. I use cranberry juice a lot, adding a bit of MSG. Don't change the recipe.Trust NYT and Mark Bittman to know what they are doing.Use fat pork shoulder, not loin that's labeled roast. Season the way you like.

Definitely brown before cooking. Otherwise tastes like boiled meat. I also added small white onions and used a slow cooker for 6 hours. Put it on in the AM, then just leave it.

Thanks to everyone's suggestions, I first browned the pork chunks and added a bay leaf, springs of thyme and a peeled, sliced apple along with the other ingredients. It took considerably longer than 1.5 hours for the pork to soften, more like 2.5 hours. And the sauce needed a kick so I stirred in a few splashes of Tabasco while it was reducing. The resulting stew was hearty and delicious, and I'll make it again (with these additions).

I’ve made this several times, to rave reviews. I make the recipe as written, with one modification - I increase the carrots. As the sauce is reducing, I purée 2/3 of the carrots with an immersion blender in a separate bowl, and then add them back to the sauce to add flavor and texture. I also browned the pork this last time, after reading all of the insistent reviews about that, and have to say the recipe tastes lovely with or without browning the pork at the start.

I haven't made this yet, but based on my experience with a spring lamb stew recipe, I would concur with those who recommend getting the right cut of pork with plenty of fat, browning first, adding chunks of potato to thicken the stock (omit noodles), plus at least one bay leaf (or ten) -- and a sprig of thyme. Once you decide the method of cooking, you can adapt the recipe to your taste. This is no cake recipe; don't worry over measurements or exact ingredients (except the right cut of meat).

Made this last night, followed the recipe as written and it was delish! The pork was so moist you could slice it with a fork. Used my Dutch oven. An hour and fifteen minutes, turning it 30 minutes in.

I made this last night, following the recipe nearly to the letter (my elderly garlic bulb turned out to be completely desiccated, so I had to sub from-a-jar chopped garlic), and it was delicious! The comments caused me a lot of anxiety because I got rushed and elected not to brown the meat, but those who said not to worry about it were correct: it turned out tender and succulent even without browning, with a nice rich flavor from the reduced carrot-and-wine liquid. I'll make it again!

I love reading people's modifications. I browned the pork and that took just about the amount of time needed to prep the rest of the ingredients and pre-heat the oven. I added herbes de provence, fresh thyme, and about a tablespoon of tomato paste I had in the freezer. I brought it to a simmer, covered, and cooked in a 300 degree oven for 2 hours. Then I uncovered and cooked for another 30 minutes in the oven which helped the liquid reduce a bit. I didn't bother reducing more. Tasted wonderful.

Made it this week. Disaster! Should have been browned. Endless reduction of liquid at end resulted in watery brownish liquid I would hate to call sauce. I should have read the reviews first.

Cooked this recipe for the first time tonight. I use a lot of recipes from the NY Times. Accordingly, with confidence, I made the dish as directed, despite considerable cooking experience. Just had to add 5-6 sprigs of fresh thyme, as well as a quartered yellow onion. AIas, I got exactly the result expected. The flavor was good, but after excessive boiling of the liquid, I was left with an unappetizing watery "sauce". Tomorrow, I plan to thicken liquid with a flour slurry. In future,I will

Flavors great probably will also work with beef. Liquid mire like broth so next time I am using braising liquid as stock for gravy.Also roasting veggies (additional carrots,mushrooms,onions.& adding at end

My meat did not get fall-apart soft. I simmered and simmered and waited but it never got tender. The recipe didn’t specify to cover or not so I simmered with the lid on. What did I do wrong? In spite of that the flavor was good. Just not as stew-like as I was hoping for.

A simple meal. I took the advice of others and tossed the meat with flour and browned. I also added Penzey's Herbes de Provence. It turned into a rich, delicious stew. Perfect for a cold winter Sunday night.

I guess we are cooking this uncovered? Recipe does not say.

I made this today in my Instant Pot. Sautéed the chunks of meat, then cooked with the carrots for 4 hours on the slow cook high setting. It was perfectly done; I kept the meat warm and used the sauté function to bring the gravy to a boil to reduce it. The only change to the recipe was to add about half an onion, chopped, and a bay leaf. Next time I’ll add potatoes and some chunks of onion. Delicious!

My family has happy bellies tonight. I added quartered baby potatoes and chopped mushrooms for umami flavor. Like others here, I added thyme and bay leaves. I seared the pork in a cast iron Dutch oven, deglazed the pan after the last batch of searing and moved everything into a pressure cooker to cook with the potatoes. Start to finish was about 90 minutes. I made a simple soft polenta and spooned the braised pork over the top. It’s a filling meal with enough leftovers for dinner tomorrow.

The pork shoulder at the supermarket only came in 8+ lb packages and the recipe called for 2 lbs. I cut off a layer of fat and put that aside (maybe 'render' it later).There was a big set of bones (shoulder?) in the center. I could off most meat and placed with carrots, wine, stock etc in 7 qt dutch oven. Then added remaining bone(s), with all attached, and started cooking.After 3 hours I lifted bones out. Meet fell off easily. Discarded bones. It all came out very well.

I can't find an instruction to cook covered or uncovered, so I covered it.

I had a 4# boneless roast. I browned the meat, added chunked apples, and a chunked large yellow onion. Hope it comes out good.

This recipe is simple and tasty, but you may feel the need to jazz it up a little. I added some mushrooms and a small spoonful of tomato paste for extra acidity because the wine I used was quite sweet (opened it, didn't want to drink it, saved for cooking). I didn't think my pork was dry, but I also had it in a garlic-y brine for hours while I was at work.I also served with mashed potatoes and caramelized apples for dessert. A really warm and comforting autumn supper.