Braised pork shoulder with pears and thyme from Herbal Kitchen: Cooking With Fragrance and Flavor by Jerry Traunfeld

  • laurel leaves
  • onions
  • parsley
  • thyme
  • vanilla beans
  • white wine
  • pears
  • pork shoulder
  • chicken broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on February 01, 2021

    Pg. 147. Made this for dinner yesterday and we liked it a lot. It’s simple and easy to prepare, but does take a lot of time, much of which is hands-off. I used a 3 lb pork shoulder and Bosc pears. Followed the recipe exactly except that I didn’t have a vanilla bean, so left that out. Remarkably, the pears retained their shape. Served it over brown rice, but I think potatoes would have been a better accompaniment.

  • bching on January 06, 2015

    This dish improves greatly with an overnight rest. The lemon juice is an important addition, and I would add it after reheating.

  • ellabee on March 26, 2013

    p.147. A near-perfect late-winter dish: simple and delicious. Diced Bosc pears hold up beautifully to long braise followed by cooking down braising liquid to spoon-coating stage. Two layers of thyme flavor, from sprigs during braise and from chopped fresh leaves as sauce cooks down. First recipe used in newly arrived HK, and it's a keeper.

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