👨‍🍳 Instrucțiuni

1. 1

   Preheat oven to 160°C (320°F).

   💡 Sfaturi Profesioniste: Low and slow cooking is key for tender pork.
2. 2

   Pat the pork chunks dry with paper towels and season generously with salt and pepper.

   💡 Sfaturi Profesioniste: Drying the meat helps achieve a better sear.
3. 3

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork chunks on all sides until deeply browned.

   💡 Sfaturi Profesioniste: Don't overcrowd the pot; sear in batches if necessary.
4. 4

   Remove the pork from the pot and set aside. Add the sliced onions, chopped carrots, and celery to the pot. Sauté until softened and lightly browned.

   💡 Sfaturi Profesioniste: Scraping up any browned bits from the bottom of the pot will add flavor.
5. 5

   Stir in the smashed garlic cloves and tomato paste. Cook for 1 minute until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute.

7. 7

   Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.

   💡 Sfaturi Profesioniste: Using a good quality red wine will significantly impact the flavor.
8. 8

   Return the seared pork to the pot. Add the bay leaves, thyme sprigs, and cloves.

   💡 Sfaturi Profesioniste: Tuck the herbs and spices amongst the pork.
9. 9

   Bring the liquid back to a simmer, then cover the pot tightly with a lid.

   💡 Sfaturi Profesioniste: Ensure the lid is a tight fit to prevent moisture loss.
10. 10

    Transfer the pot to the preheated oven and braise for 3 hours, or until the pork is fork-tender.

    💡 Sfaturi Profesioniste: Check occasionally and add a splash more broth or wine if it looks dry.
11. 11

    Once tender, remove the pork from the pot. Skim off any excess fat from the surface of the sauce.

    💡 Sfaturi Profesioniste: A spoon or ladle works well for skimming fat.
12. 12

    If the sauce is too thin, you can simmer it on the stovetop to reduce it to your desired consistency.

    💡 Sfaturi Profesioniste: Alternatively, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
13. 13

    Remove and discard the bay leaves and thyme sprigs. Season the sauce with salt and pepper to taste.

    💡 Sfaturi Profesioniste: Taste and adjust seasoning before serving.
14. 14

    Serve the pork with the red wine sauce, accompanied by mashed potatoes, boiled potatoes, or crusty bread.

    💡 Sfaturi Profesioniste: Garnish with fresh parsley if desired.