Bondiola Braseada
A classic Argentine slow-braised pork shoulder that turns tender and rich after hours in red wine and stock. Serve with crusty bread to soak up the deeply flavored sauce.
- Total time
- 180 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 3 lb pork shoulder (bondiola), skin trimmed
- 1 pinch salt and pepper
- 2 tablespoon olive oil
- 1 large yellow onion
- 4 clove garlic cloves, minced
- 1.5 cup red wine (malbec or cabernet)
- 2 cup beef stock
- 2 leaf bay leaf
Instructions
- 1
Pat the pork shoulder completely dry with paper towels on all sides, removing any excess moisture so it will brown evenly.
- 2
Sprinkle salt and pepper evenly over the entire surface of the pork, coating all sides generously.
- 3
Peel the onion and cut it into 4 thick wedges by slicing from root end to tip, keeping the root end intact so pieces hold together.
- 4
Mince the garlic cloves into pieces smaller than a grain of rice—about the size of pencil-tip dots.
- 5
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 6
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.
- 7
Carefully place the pork shoulder into the hot oil and let it sit undisturbed for 3 minutes until the bottom develops a deeply browned crust the color of caramel.
- 8
Using tongs, flip the pork to the opposite side and let it sit undisturbed for 3 minutes until that side is also deeply browned.
- 9
Roll the pork to sear the remaining sides, 2 minutes per side, until all surfaces have a thick brown crust.
- 10
Transfer the seared pork to a plate; it will be taken out of the pot temporarily.
- 11
Add the onion wedges to the same pot and let them sit for 1 minute until they turn golden underneath, then stir once and cook for 1 more minute.
- 12
Scatter the minced garlic over the onions and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills the kitchen.
- 13
Pour in 1.5 cups of red wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pot as the wine sizzles.
- 14
Pour in 2 cups of beef stock and stir once to combine the wine and stock into a uniform liquid.
- 15
Return the seared pork to the pot, positioning it on top of the onions and liquid so it sits nestled in the braising liquid.
- 16
Drop the 2 bay leaves directly into the braising liquid around the pork shoulder.
- 17
Cover the pot with a tight-fitting lid and transfer it to the preheated 325°F oven, then braise undisturbed for 2.5 to 3 hours until a fork pierces the meat with almost no resistance.
- 18
Remove the pot from the oven using oven mitts on both hands and set it on the stovetop to cool for 5 minutes before serving.
- 19
Remove the bay leaves and discard them; carefully lift the bondiola from the pot using tongs and place it on a cutting board to rest.
- 20
Skim off any excess fat from the surface of the braising liquid using a spoon, then taste the sauce and add a pinch more salt if needed.
- 21
Slice the pork against the grain into 0.5-inch-thick slices by positioning your knife perpendicular to the direction the muscle fibers run and cutting straight down through the meat.
- 22
Arrange the sliced pork on a serving platter, pour the braising liquid and caramelized onions over the meat, and serve with crusty bread alongside.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- large heavy-bottomed pot or Dutch oven (5–6 quart capacity)
- wooden spoon
- tongs
- oven mitts
- serving platter
- meat thermometer (optional)
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