Entree: Netherlands – Friesland – Friese Nagelhout (Frisian clove-studded braised pork roast cooked with beer and apples)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) boneless pork shoulder, trimmed and tied if needed
- 12 whole cloves (approx. 3 g)
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) neutral oil
- 12 fl oz (355 ml) dark beer (Dutch or brown ale)
- 1 1/2 cups (360 ml) beef or pork stock
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 g) brown sugar
- 1 tsp (2 g) crushed juniper berries
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large cooking apples, cored and quartered (about 12 oz / 340 g)
- 1.5 lb (700 g) waxy potatoes (for serving), peeled and halved if large
- 1 small head red cabbage, thinly sliced (about 1 lb / 450 g)
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) apple cider or red wine vinegar (for cabbage)
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat and prepare: Pat the pork shoulder dry and stud it evenly with the whole cloves. Season the roast all over with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Brown bacon and pork: In a large Dutch oven over medium heat, add 2 tbsp (30 ml) oil and cook the diced smoked bacon until it renders and begins to brown, about 4 minutes. Remove half the bacon to a bowl, leaving the fat. Increase heat to medium-high and brown the pork on all sides, about 3–4 minutes per side, then remove and set aside.
3. Build the braising base: Reduce heat to medium. Add the sliced onion to the pot and sauté until soft and golden, about 6–8 minutes. Stir in crushed juniper berries, brown sugar, and Dijon mustard and cook 1 minute to bloom the flavors.
4. Deglaze and braise: Pour in the dark beer to deglaze, scraping up browned bits. Add the stock, apple cider vinegar, bay leaves, the reserved bacon, and return the pork to the pot. Bring to a gentle simmer, cover, and transfer to a low oven (or keep on the stovetop at a low simmer) and braise for 1 1/2 to 2 hours, turning once, until the pork is very tender.
5. Add apples and finish: With 30 minutes remaining, add the quartered apples to the pot so they soften and take on braising juices. Adjust seasoning with salt and pepper to taste.
6. Prepare potatoes: While the pork finishes, place 1.5 lb (700 g) waxy potatoes in salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain and toss with 1 tbsp (15 ml) butter and a pinch of salt.
7. Braised cabbage: In a separate skillet, add 1 tbsp (15 ml) butter and sauté thinly sliced red cabbage until wilted, then add 2 tbsp (30 ml) vinegar, 1–2 tbsp (15–30 ml) water, salt and pepper, and cover to steam for 10–15 minutes until tender but still bright.
8. Serve: Remove pork from braising liquid, slice or pull into large pieces, and spoon reduced braising sauce and apples over the meat. Garnish with chopped parsley if desired and serve with buttered potatoes and braised red cabbage.