Braised Milk-Fed Piglet Shoulder with Tomato & White Wine

Name: Braised Milk-Fed Piglet Shoulder with Tomato & White Wine
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg milk-fed piglet shoulder (bone-in, skin-on); 2 tbsp olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 2 cups tomatoes (chopped, fresh or canned); 1 cup dry white wine; 1 cup chicken stock; 1 sprig thyme (fresh); 1 bay leaf; to taste salt; to taste black pepper (freshly ground)

150 min 6 servings Medium

All Recipes

Tender braised milk-fed piglet shoulder simmered in tomato and white wine for a flavourful, elegant dish.

Prep

20 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

Braised milk-fed piglet shoulder is a dish that embodies comfort and indulgence. This recipe combines the tender, delicate meat of a young piglet with the rich flavours of tomato and white wine, resulting in a dish that is both elegant and satisfying. Cooking with milk-fed piglet can be a unique culinary experience. The meat is exceptionally tender due to the diet and age of the piglet, making it perfect for slow braising. This dish is perfect for a special occasion or a leisurely Sunday dinner, allowing the flavours to meld beautifully over time.

Instructions

Prepare the Oven and Meat

Preheat your oven to 325°F (165°C). Pat the piglet shoulder dry with paper towels and season generously with salt and pepper.

Pro tip: Drying the meat helps achieve a better sear.

Sear the Piglet Shoulder

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the piglet shoulder and sear on all sides until golden brown, about 8-10 minutes.

Pro tip: Searing locks in the juices and adds flavour.

Sauté the Aromatics

Remove the piglet shoulder from the pot and set aside. In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to avoid burning the garlic.

Deglaze and Add Liquids

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes before adding the tomatoes and chicken stock.

Pro tip: Deglazing adds depth to the dish.

Add Herbs and Braise

Return the piglet shoulder to the pot and add the thyme and bay leaf. Cover and transfer to the preheated oven. Braise for 2 hours, or until the meat is tender and easily pulls apart with a fork.

Pro tip: Ensure the pot is oven-safe.

Rest and Serve

Remove the pot from the oven and let the meat rest for 10 minutes before slicing. Serve with the sauce spooned over the top.

Pro tip: Resting helps retain the meat's juices.

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Tips & Tricks

Use a heavy-bottomed pot to ensure even cooking.
Sear the meat to lock in juices before braising.
Let the meat rest for a few minutes before slicing for optimal tenderness.

Frequently Asked Questions

How long do you cook a piglet shoulder in the oven?

Braise the piglet shoulder in the oven for about 2 hours at 325°F (165°C).

What temperature should pork be cooked to?

Pork should reach a safe internal temperature of 145°F (63°C).

Can I use regular pork shoulder instead?

Yes, but the cooking time may vary as regular pork is typically larger.

What type of wine is best for braising?

A dry white wine, such as Sauvignon Blanc or Chardonnay, works well for braising.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

Serving Suggestions

Serve this braised piglet shoulder with a side of creamy mashed potatoes or a fresh green salad to complement the rich flavours. A glass of the same white wine used in cooking would pair beautifully, enhancing the dish's subtle notes. This dish can be prepared a day in advance, as the flavours develop even more when allowed to rest. Simply reheat gently before serving. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

560

Calories

48g

Protein

30g

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