Provençal-Style Braised Pork
Cooking Flow
- Cook
-
[MED] 4 min
[LOW] 60 min
Ingredients
- 1 ½ lb pork shoulder, cut into chunks
- Kosher salt and freshly ground pepper
- All-purpose flour
- 3 oz pancetta, thinly sliced
- 1 clove garlic, minced
- 4 shiitake mushrooms, stemmed and cut in half
- 1 cluster shimeji mushrooms, stemmed and separated
- 1 onion, sliced into eight wedges
- 1 large tomato, diced into ½” pieces
- 1 eggplant, cut into ½” rounds
- ⅖ cup (3.5 oz) tomato puree
- 1 teaspoon kosher salt
- 12 black olives
- 2 tablespoon white wine
- 1 bay leaf
- 1 tablespoon olive oil
Garnish
- Italian parsley, optional
DIRECTIONS
Season pork with salt and pepper. Lightly coat with flour.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear pork for about 3–4 minutes until all sides are golden brown. Add pancetta and garlic. Sear for another minute.
Once garlic is fragrant, mix in shiitake, shimeji, onion, tomato, eggplant, tomato puree, and salt.
Add white wine, bay leaf, and olives and simmer over [LOW] heat for 60 minutes, covered. Sprinkle parsley and serve.
Note
Substituting pork with chicken can yield equally delicious results.
Optionally, add thyme, rosemary, or other herbs to your liking.
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