Pork Marsala Braised

Ingredients and Weight:

• 1 (3-pound) boneless pork shoulder, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 large yellow onion, sliced
• 2 carrots, peeled and sliced
• 2 celery sticks, sliced
• 1 (16-ounce) bottle Marsala wine
• 2 cups chicken broth
• 1 (15-ounce) can tomato sauce
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 2 hours and 30 minutes

Difficulty Level:

• 2 (Easy-Moderate)

Preparation Method Steps:

1. Preheat oven to 325 degrees F (163 degrees C).
2. Season the pork cubes with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat.
4. Dredge the pork cubes in flour and brown them in the skillet for about 5 minutes per side.
5. Remove the pork from the skillet and set aside.
6. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
7. Pour in the Marsala wine and let it simmer for 1 minute, or until reduced by half.
8. Add the chicken broth, tomato sauce, oregano, thyme, and bay leaf to the skillet.
9. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
10. Return the pork cubes to the skillet and stir to coat.
11. Transfer the mixture to a Dutch oven or large baking dish.
12. Braise in the preheated oven for 2-2 1/2 hours, or until the pork is tender and the sauce has thickened.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Tender and flavorful pork braised in a rich and slightly sweet Marsala wine sauce.
• The vegetables add sweetness and complexity to the dish.
• Perfect for a special occasion or a cozy family meal.

User Comments:

• "This dish was absolutely delicious! The pork was so tender and the sauce was incredible."
• "I loved the combination of flavors in this dish. It was both savory and sweet."
• "This is one of my favorite pork dishes. I always make it when I have guests over."

Special Precautions and Tips:

• If you don't have Marsala wine, you can substitute dry sherry or white wine.
• To make the dish ahead of time, braise the pork as directed and then let it cool completely. Refrigerate for up to 3 days. When ready to serve, reheat in a preheated oven at 325 degrees F (163 degrees C) for about 1 hour, or until warmed through.
• Serve the pork Marsala braised with mashed potatoes, rice, or pasta.