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Pork Braised with White Wine — Χοιρινό στη Γάστρα με Λευκό Kρασί

Pork loin? Pork butt? Pork shoulder picnic? Tenderloin? Loin chopsPork leg? Pork riblets? What’s your favorite cut? I’m a pork country-style rib kinda girl myself. Oh, and the tenderloin cut is pretty darn good … and let’s not forget the shoulder picnic cut that when roasted to divine tenderness is sheer perfection.

But I digress. My recipe here for Pork Braised in White Wine (Χοιρινό στη Γάστρα με Λευκό Kρασί) uses those yummy country-style ribs that are made by splitting the blade end of loin into halves lengthwise (the butcher does all that of course). The ribs contain part of the loin eye muscle and either rib bones or backbones and many times the butcher can even provide them boneless. Usually prepared by roasting, baking, braising, broiling or grilling, I find country-style ribs benefit most from slow cooking that can thoroughly infuse the meat with any flavors you’re including in the dish.

Try them saucy and just downright messy with this recipe I’ve used plenty of times or, better yet, try my recipe first for a Greek-inspired version of country-style pork ribs that will warm you through and through on these chilly-not-yet-spring days of March. Oh, and don’t even bother including a knife in your table setting … the pork turns out so soft and tender the mere touch of your fork’s tines will cut the meat in two. One more thing–I know I’ve said this before–have a loaf of fresh, crusty bread set out on the table to slop up all that flavorful sauce … oh, and don’t expect any leftovers!

Now, scurry on over to some of my fellow Greek bloggers’ sites for their takes on the classic Greek dish featuring pork and celery: see Peter’s version at Kalofagas.ca; see Maria’s version at Organically Cooked; see Betty’s version at Betty’s Cuisine; or Joanna’s version at FoodJunkie.eu.

Χοιρινό στη Γάστρα με Λευκό Kρασί — Pork Braised with White Wine

Pork country-style ribs, sliced into 2×3-inch pieces
1/3 cup olive oil
1 large onion, thinly sliced
3 scallions, sliced
3 stalks celery, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 large bunch parsley, roughly chopped
Salt and freshly ground black pepper, to taste
1/2 cup water, chicken or vegetable broth
Juice of 1/2 lemon

Heat olive oil in a dutch oven over medium-high heat. Season the pork ribs with salt and pepper. Add them to the dutch oven and brown well on each side. Once the pork is well-browned, add the sliced onion, scallions, garlic and celery. Stir well, then allow to cook for a couple minutes more. Next, add the white wine and bring to a boil. Cook for a minute more and then stir in the water (or broth); cover , reduce heat to a simmer and cook the pork for about 1 hour. 

Uncover the dutch oven and stir in the parsley and lemon juice. Add more water if necessary, then cover the dutch oven again and cook for about 30 minutes longer, until the meat is fork tender. Remove from heat and let stand at least five minutes. Season with salt and pepper and serve the pork with rice or boiled potatoes.

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12 Responses to “Pork Braised with White Wine — Χοιρινό στη Γάστρα με Λευκό Kρασί”

  1. Rosa says:

    Delicious! That is a wonderfully comforting dish!

    Cheers,

    Rosa

  2. Ivy says:

    It looks delicious. I add some leeks as well to a similar recipe I make.

  3. Mmmm..Like Ivy my parents add leeks. I’m collecting a lovely bunch of recipes from you for my forthcoming winter!

  4. Peter says:

    Looks tremendous, Maria. I like tough cuts with bones for these slow, braising dishes. Pass the bread, time to dunk!

  5. maria says:

    a very classic combination of pork and celery with other aromatic greens – it looks fantastic

  6. Foodjunkie says:

    WOW! Maria, your new site looks fantastic and the photos are almost professional! I haven’t visited you for a while but it seems you had a big makeover. Well done. Pork in white wine is such a great winter classic and I like the simplicity of your recipe.

  7. Looks delicious. Juicy and soft.

  8. I’m with you – ribs are the best. And when I’m really feeling like I deserve a treat, pork belly.
    This looks absolutely divine – and your picture so shows the tenderness of the meat.

  9. Μαρία πρέπει να είναι τέλειο! Λατρεύω τα φαγητά που είναι στηριγμένα σε απλά καλής ποιότητας υλικά!
    Οι φωτογραφίες σου πολύ καλές όπως συνήθως!

  10. Maria what a great dish. Such simple ingredients and yet so fulfilling. I like to use some cubed celeriac in this instead of celery stalks.
    Magda

  11. Eric says:

    Hi -

    Made this with pork shoulder instead of ribs. Came out great. Added more stock and wine tho partially cover the roast.

  12. admin says:

    Glad you enjoyed it … and you’ve reminded me to make this again soon!

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