Items like a stew made of mutton, beef or lamb, codfish cakes and potato dishes are notably associated with Irish cuisine. However, many may be surprised to learn that pork has been a key part of the Irish diet for centuries. In fact, dating back to Neolithic times, large amounts of pig bones have been found near ancient habitations in what is now Ireland, likely indicating that wild boar, and eventually domesticated pigs from farms, were a prime source of food.
In the 18th century, Ireland was a major exporter of pork, butter, and cheese. Irish cured bacon and ham were coveted, as were pork sausages, which are staples of traditional Irish fare. That is why “Cider-Braised Pork With Apples, Onions, and Thyme” can be the perfect recipe for St. Patrick’s Day or Irish-American Heritage Month. Enjoy this recipe, courtesy of “Edible Seattle: The Cookbook” (Sterling Epicure), edited by Jill Lightner.
Cider-Braised Pork With Apples, Onions, and Thyme
(Serves 6)
2 tablespoons all-purpose flour Salt
Freshly ground black pepper
1 (23⁄4-pound) tied pork shoulder roast, netting or string intact
1 tablespoon peanut or vegetable oil, plus more, if needed
1 tablespoon olive oil
2 medium leeks, halved lengthwise and cut into half-moons
2 cloves garlic, finely chopped
1⁄2 pound small yellow pearl onions, peeled
1 tablespoon chopped fresh thyme
3 to 4 cups hard apple cider
1 tart apple, peeled, cored and cubed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1. Preheat oven to 325 F. Heat a large, heavy, ovenproof soup pot or Dutch oven (with a tight-fitting lid) over medium-high heat. Place the flour on a small plate. Season the flour liberally with salt and pepper. Pat the pork dry; then coat it on all sides with the flour mixture.
2. When the pot is hot, add the peanut oil and sear the pork (leaving the string on) until nicely browned on all sides, 3-4 minutes per side. Transfer the pork to a plate, and carefully wipe the pot clean with paper towels. Reduce the heat to medium.
3. Add the olive oil to the pot, then the leeks, and cook, stirring, for 3 minutes. Add the garlic, onions, and thyme, and season with salt and pepper. Cook and stir for 2 minutes, then nestle the pork in among the vegetables. Add the cider until it comes about halfway up the sides of the pork, cover the pot, and transfer it to the oven. Braise for 1 hour; then turn the pork over, add the apple cubes, and braise for another hour or so, until the pork yields completely when poked with a skewer.
4. Transfer the pork to a platter, cover with foil, and let rest. Meanwhile, return the braising liquid to the stovetop, and simmer until considerably thickened, about 15 minutes. Stir in the mustard; then season to taste with salt and pepper. Stir in the parsley.
5. Slice the pork and top with the apples, vegetables, and braising liquid. Serving suggestion: This dish is tailor-made to be eaten with a bowl of mashed potatoes, or try it with some traditional Irish colcannon.
