Entree: Andorra – Tiró amb Peres (Braised pork shoulder with pears in a savory-wine sauce)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
2 hrs
Total
2 hrs 25 min
Ingredients
- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1½ in (2.5–3.8 cm) cubes
- 1 tbsp (15 ml) olive oil
- 3 tbsp (45 ml) butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 1/2 in (12 mm) rounds
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) low-sodium chicken or beef stock
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 g) brown sugar
- 4 firm pears (Bosc or Comice), peeled, cored and quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish
Instructions
1. Pat the pork dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat olive oil and 1 tbsp (15 g) butter in a large Dutch oven over medium-high heat.
2. Brown the pork in batches, 3–4 minutes per side, until well caramelized. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add remaining butter, then sauté the onion until translucent, about 5 minutes. Add garlic and carrots and cook 2–3 minutes more.
4. Pour in the red wine to deglaze the pan, scraping up browned bits. Simmer 2 minutes, then add the stock, red wine vinegar, and brown sugar. Stir until sugar dissolves.
5. Return the pork to the pot. Add rosemary, thyme, and bay leaf. Bring to a simmer, cover, and transfer to a low oven (325°F / 160°C) or reduce heat to low on the stove. Cook gently for 1½ to 2 hours, until pork is tender.
6. About 25 minutes before the end of cooking, add the pear quarters to the braise, nestling them among the meat so they poach and absorb sauce flavors.
7. Remove rosemary sprigs, thyme stems, and bay leaf. Taste and adjust seasoning with salt and pepper.
8. Spoon the pork and pears onto a warm platter, spoon sauce over the top, and sprinkle with chopped parsley. Serve with crusty bread, roasted potatoes, or polenta.
