Braised Pork Shoulder with Root Vegetables
Thermomix recipe: Braised Pork Shoulder with Root Vegetables. Ready in 122 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 680 g pork shoulder, trimmed of excess fat, cut into 2-3 cm cubes
- 1 tsp salt, plus more to taste
- 0.5 tsp black pepper, plus more to taste
- 20 g olive oil
- 1 large onion (approx. 150g), quartered
- 2 cloves garlic, peeled
- 1 tbsp tomato paste
- 200 g carrots, peeled and cut into 2 cm pieces
- 300 g potatoes, peeled and cut into 2 cm cubes
- 600 ml chicken or vegetable stock
- 1 bay leaf
- 0.5 tsp dried thyme
Instructions
- Season the pork shoulder cubes with 1 tsp salt and 0.5 tsp black pepper. Set aside.
- Place onion and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
- Add olive oil and tomato paste to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
- Add the seasoned pork shoulder cubes to the mixing bowl. Sauté 10 min / 120°C / Reverse / Speed 1, using the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
- Add chicken stock, bay leaf, and dried thyme to the mixing bowl. Cook 60 min / 95°C / Reverse / Speed 1, with the simmering basket on the lid.
- Pause, carefully remove the simmering basket, and scrape down the sides and bottom of the mixing bowl with the spatula. Check the tenderness of the pork and adjust liquid if needed.
- Add the carrots and potatoes to the mixing bowl. Cook an additional 30 min / 95°C / Reverse / Speed 1, with the simmering basket on the lid.
- Check if the pork is fork-tender and the vegetables are cooked through. If not, cook for another 10-15 minutes at the same settings.
- Remove the bay leaf. Taste and adjust seasoning (salt and pepper) if necessary.
- To settle and prevent sticking, cook 1 min / 90°C / Reverse / Speed 1.
- Serve hot, perhaps with crusty bread or a side of green vegetables.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.