Apples and pork are a common pairing because the sweet and tart go hand in hand. SO, it makes perfect sense that hard apple cider would be the most amazing liquid to braise pork. What is braising, you ask? It's the process of slow cooking meat in liquid, resulting in melt in your mouth-fall off the bones-goodness. After the pork is finished cooking, it gets set aside for a bit while you turn the braising liquid into the most glorious gravy. I added in some peas to break up all the brown (and add some veggie brightness!), and you've got a one pot meal that also makes AMAZING lunches the next day.
After the first time I made this, my husband told me it just might be his favorite meal ever.
- 5 tablespoons unsalted butter
- 3 pounds boneless pork shoulder country ribs
- 2 yellow onions, minced
- 1 1/2 cups dry hard apple cider
- 1 teaspoon fresh thyme leaves
- 10 ounces fresh English peas
- 1/3 cup crème fraîche
- 1 egg yolk, slightly beaten
- 4 tablespoons minced fresh flat-leaf Italian parsley