May 23, 2016 by dgarnett2013
Pork Braised with Vinegar: The River Cafe Cook Book (Blue book) by Rose Gray and Ruth Rogers
- 1 boned loin of pork, rind and some of the fat removed (about 1.5 kilos)
- sea salt
- 2 tabs olive oil
- 150ml red wine vinegar
- 150ml Chianti Classico
- 1 tab black peppercorns
- 12 fresh bay leaves
Generously season the pork with salt.
In a heavy saucepan with a lid, heat the olive oil and brown the meat on all sides. Remove the meat and put to one side.
Lower the heat and pour the vinegar into the pan. Bring to the boil, and reduce the liquid by half. Add the wine, 100ml of water, the peppercorns and bay leaves and lower the heat to a simmer.
Return the pork and turn to coat it in the juices. Put the lid on but slightly askew. Simmer very gently for an hour, turning the meat two or three times during cooking. If the juices seem to be drying up, add a little more wine or water.
When the meat is cooked (still soft when prodded), turn off the heat, add extra salt to the juices, and let the pork relax for 5 minutes. Slice and serve with the juices and the bay leaves.
Made for Matthew Norman, Matt and Robert to celebrate Richard III book. And, more privately, the new terrace and beds.