Braised pork with oregano, potatoes and green apples in the oven
Make an irresistible dinner with a slow-cooked pork shoulder that has the perfect flavors for a cool evening.
1-1 1/2 kg pork cut into large pieces ( preferably shoulder )
1/2 cup olive oil
2 onions , sliced
1 teacup white wine
2 teacups chicken broth (fresh or dissolvable tablet)
700 g . potatoes, cut in quarters
2 green apples , cut in quarters
salt and pepper
Season pork with salt and pepper on all sides .
Place a pan over high heat, add a little olive oil and sauté the meat until golden brown on all sides.
Leave pork on a platter .
Throw all fat from the pan, place it back to the heat and add the remaining olive oil . Add the onions, salt and pepper and sauté . Remove pork to the pan with onions, add wine and simmer until all liquids absorbed.
Add broth and oregano, bring to a boil and reduce heat .
At this point, remove food in a baking pan, add potatoes and apples cut in quarters and braise in the oven at 180°C/350F until soften the pork and tender the potatoes.
At the end, sprinkle with a little more dried oregano to give more intense aroma, if you wish.