PORK BRAISED WITH TURNIPS AND MARJORAM

Pork Braised With Turnips and Marjoram image

In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener. I thought that finely diced apple, which would melt into the sauce, might do the trick. It did, though also mincing the shallots meant that they, too, would add body. Pork shoulder, called butt for some reason, is the best cut for slow-cooking. It will have fat, which is to its advantage in terms of flavor and texture, and is a component that can be trimmed and put to practical use to start the cooking.

Provided by Florence Fabricant

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pounds pork shoulder (pork butt)
1 teaspoon ground coriander
1 teaspoon five-spice powder
½ teaspoon hot paprika, preferably Hungarian
Ground black pepper
Salt
½ cup minced shallots
1 medium-size apple, peeled, cored and minced
2 cloves garlic, finely chopped
½ cup oloroso or amontillado sherry
1 ½ cup chicken stock, more as needed
1 pound medium-size white turnips (about 4), peeled and quartered
1 ½ tablespoons marjoram leaves
½ tablespoon fresh thyme leaves

Steps:

Trim off excess fat from the pork; dice and reserve it. Cut the rest of the meat in 1 1/2-inch chunks. Mix coriander, five-spice, paprika and 1/2 teaspoon pepper together in a large bowl. Add the pork and, using your hands, coat the meat with the spices.
Heat a large sauté pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so. Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned. Remove to a platter. Reduce heat to low. Add the shallots, sauté until soft, then add the apple and garlic, sauté briefly and add sherry. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.
Add another 3/4 cup of the stock and tuck in the turnips. Scatter 1 tablespoon of the marjoram and the thyme on top. Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim. Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 797 milligrams, Sugar 8 grams