Spicy Riesling Pork
Print ThisIngredients
- Pork loin 3lbs
- Large red onion - 1
- Garlic 3 cloves
- Poblano peppers - 1
- Jalapeno Pepper - 1
- Large apple -1
- Dried dill 1 Tbsp
- Honey 1 Tbsp
- Olive Oil 4 Tbsp
- Fresh rosemary 2 twigs
- Sage Fresh 3-4 leaves
- Hot pepper flakes 1 tsp
- Lemon juice and zest of 1/2 lemon
- Ground fennel seeds 1 Tbsp
- Ground orange rind 1 Tbsp
- Ground black pepper 1 Tbsp
- Off-dry Riesling 2 cups
- Chicken Stock 2 cups
Instructions
Step 1
If you’re not marinating meat skip to Step 2
Place cut pork (1 1/2″ – 2″ pieces), roughly chopped onion, sage, and rosemary into the bowl. Add wine and let it marinate for about an hour.
Marinating pork is an optional step.
Remove pork from the marinade with tongs and dry it with a paper towel. Remove onions from marinade by pouring into another bowl through the sieve and set both aside. Save the sage and rosemary.
Step 2
Heat a large Dutch oven on the stovetop and add four tablespoons of olive oil. Lightly brown the pork pieces in the Dutch oven (pot). Avoid overcrowding the oven by browning meat in small portions. Remove the pork from the Dutch oven, liberally add salt and set aside.
If you marinated meat, use onions saved from marinade. If you skipped Step 1, chop the onion along with garlic, Poblano, and Jalapeno peppers and fry them in the Dutch oven until onion becomes translucent.
Stir in the spices with onion and cook them together for one minute.
Pour saved wine marinade into a pot, bring it back to boil. If you skipped Step 1, add wine. Cook on low-medium heat until liquid reduced approximately by a third.
When liquid reduced, add pork and pilled apple cut in eights. Pour chicken stock in until it covers the meat. Place rosemary and sage left from the marinade into a pot. If you skipped Step 1, use fresh herbs.
Step 3
Cook the pork for 2 hours. Periodically check if it needs more liquid and add chicken stock or water.
Step 4
As you turn off the heat, peel the zest of half lemon and add it to pork. Squeeze the juice of the half lemon into a cup and add half of the liquid to pork. Taste and check if the acidity of the lemon balances the sweetness of the wine and honey in pork. You may not need to use all of the juice, or you may need a little extra.
That perfect sweet and sour balance in this dish is entirely up to you. This dish will be as unique as you are.
