Directions:
- Preheat oven to 325°F with rack in middle.
- Cut 8 deep slits randomly over top and sides of pork with a paring knife. Sprinkle a little thyme and a little pepper into slits, then insert a slice of garlic and a bay leaf into each.
- Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot. Scatter onions and any leftover garlic around meat.
- Add wine and bring to a boil. Cover with a sheet of parchment paper, then lid, and braise in oven until meat is very tender, 4 to 5 hours.
- Cool, partially covered, about 30 minutes, then transfer meat to a platter and cool completely. Strain braising liquid through a sieve into a bowl and reserve onions. Skim off fat from braising liquid. If you have more than 2 cups liquid, simmer gently in pot until reduced. If less, add chicken broth or water.
- Once pork is cool, discard bay leaves. If pork has skin, peel off and reserve. Trim excess fat from pork and remove meat from bone. Cut into 1/2-inch pieces and return to pot, then add onions.
- Bring braising liquid to a simmer in a small saucepan and keep hot, covered.
- Heat butter in a 12-inch heavy skillet until foaming, then stir in flour and cook over medium-high heat, stirring constantly, until light to medium brown, about 2 minutes.
- Remove from heat and slowly whisk in hot braising liquid, then bring to a simmer, whisking, and simmer, skimming foam, 3 minutes. Season with salt and pepper. Reheat meat and onions in enough sauce to coat (about 1 cup) over low heat (hash should not be soupy). Serve remaining sauce on the side.
- Cooks' notes: ·Braised pork and sauce can be made 2 days ahead. Chill meat with 1 cup sauce, uncovered, until cool, then cover. Chill remaining sauce separately.
- ·To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.26 Kcal (2563 kJ) | ||
| Calories from fat | 227.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.31g | 39% | |
|---|---|---|---|
| Cholesterol | 231.75mg | 77% | |
| Sodium | 264.58mg | 11% | |
| Potassium | 1271.69mg | 27% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 68.7g | 137% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 3.7mg | 21% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 132.63 Kcal (555 kJ) | ||
| Calories from fat | 49.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 39% | |
|---|---|---|---|
| Cholesterol | 50.2mg | 77% | |
| Sodium | 57.31mg | 11% | |
| Potassium | 275.48mg | 27% | |
| Total Carbs | 1.7g | 3% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 14.88g | 137% | |
| Vitamin C | 1.2mg | 10% | |
| Iron | 0.8mg | 21% | |
| Calcium | 14.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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