Braised Pork with Caramelized Onions and Carrots

This traditional dish is a comforting and hearty meal that showcases the rich flavors of braised pork, sweet caramelized onions, and tender carrots. The dish is significant in Greek culinary culture, often served during family gatherings and festive occasions, highlighting the importance of communal meals and shared experiences. The pork is seared to perfection, then slowly braised in a blend of orange juice and beer or white wine, allowing the flavors to meld beautifully while the meat becomes tender and succulent. The addition of sautéed onions and carrots creates a delightful sweetness, balancing the savory elements of the dish. Garnished with fresh parsley and optional pomegranate seeds, this recipe will surely impress at your next gathering while bringing a taste of Greece to your table.

Ingredients (Makes 6 portions)

Main Ingredients

2 kg pork shoulder, cut into medium pieces (4.4 lbs)
5 medium onions, halved and thinly sliced
4 medium carrots, thinly sliced
3 cloves garlic, lightly crushed
500 ml orange juice (2 cups)
125 ml olive oil (½ cup)
200 ml pale beer or dry white wine (¾ cup)

Spices and Herbs

1 tablespoon sweet paprika
¼ teaspoon hot paprika or a mix of sweet and hot pepper flakes
1-2 tablespoons dried rosemary or thyme, finely crushed

Garnish

leaves from ½ bunch parsley, chopped
salt and freshly ground black pepper to taste

Nutrition Information (per 100g)

Calories: 210
Fat: 10
Protein: 25
Carbohydrates: 8
Fiber: 2

Directions

Prepare the Pork

1. Season the pork shoulder generously with salt and pepper.

Sear the Meat

2. In a large, heavy-bottomed pot, heat over high heat until hot. Add the pork (without oil) and sear on all sides for about 5 minutes until it is browned and has absorbed its juices.

Add Oil and Garlic

3. Once the pork is browned, add half the olive oil (¼ cup) and the crushed garlic. Sauté for 2 minutes.

Deglaze

4. Pour in the beer or wine and cook for 2 minutes. Add the orange juice and ½ cup of hot water.

Braise the Pork

5. Stir gently, bring to a simmer, then reduce the heat to low. Cover and simmer for about 50 minutes, or until the pork is tender.

Prepare the Onions and Carrots

6. Meanwhile, heat the remaining olive oil in another pot over medium heat. Add the onions and carrots, sautéing for 5 minutes.

Caramelize the Vegetables

7. Lower the heat to medium-low, add the rosemary or thyme, and the paprikas. Cook for about 30 minutes until the onions and carrots are caramelized.

Combine and Finish

8. After 50 minutes, add the caramelized vegetables to the pot with the pork. Simmer together for an additional 10 minutes.

Blend the Sauce

9. Transfer some of the sauce, onions, and carrots to a blender and puree until smooth. Return it to the pot and stir to combine.

Rest and Serve

10. Remove the pot from the heat and let it rest for about 15 minutes before serving. Garnish with chopped parsley and pomegranate seeds if desired.

Cookix's Secrets

Alternative Cooking Methods

This dish can also be prepared in a slow cooker for an even more tender result.

Cooking Tip

For a deeper flavor, let the pork marinate in the orange juice and spices for a few hours or overnight.

Flavor Enhancements

Add a splash of balsamic vinegar for added acidity and depth.

Healthier Options

Use skinless pork loin for a leaner version.

Seasonal Tweaks

Incorporate seasonal vegetables like parsnips or turnips during winter.

Serving Suggestion

Serve with creamy mashed potatoes seasoned with orange zest and herbs for a delightful pairing.