Pork Braised in Red Sparkling Wine

Main Dishes | Singaporean cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

It is best to use lightly sparkling Lambrusco, which gains a lot in flavor after reducing.

Ingredients

Chicken Broth - 2 qt
Pork Neck - 4 lbs
Non-alcoholic sparkling wine - 2 qt
Rosemary - 2 stalks
Bay leaf - 2 pieces
Parsley - 1.8 oz
Ginger - 1.8 oz
Spanish onions - 2 pieces
Celery salt - 1 stalk
Carrot - 1 piece
Green peppercorns - 8 pieces
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Season the piece of pork neck with salt and place it in the oven preheated to 392°F for one hour.

Step 2

Dice the carrot, onion, and celery into small cubes, finely chop the ginger, and sauté them in a skillet with vegetable oil until they are fragrant and the vegetables have a light caramel color. Transfer the sautéed vegetables to a deep pot, pour in the broth and wine, add the peppercorns, rosemary, and bay leaf, bring to a boil, then reduce the heat significantly and simmer until the timer indicates that the pork neck has been in the oven for one hour. At that point, transfer the neck from the baking tray to the pot and continue to simmer on low heat for another hour and a half.

Step 3

Taste the sauce, season with salt and pepper, and simmer for another twenty to thirty minutes. Remove from heat, take out the piece of pork, cut it into pieces, arrange on plates, pour the sauce over, and serve.