I am very excited to show you How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones.
This pork does very well with braising, and it needs to be falling-off-of-the-bone cooked, just the way we like it. The meat comes out moist, super tender & outrageously delicious.
Your mouth ought to be watering right now! You’re gonna love this recipe, not just because it’s Disneyland for your taste buds, but pork breast bones are also inexpensive. Just try them out, and I’m sure you’ll agree me.
Braised Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones:
This delicious recipe uses Napa Valley Bordeaux Cherry Balsamic Vinegar as a tasty enhancement for the pork breast bones flavors.
Review Show: Napa Valley Bordeaux Cherry Balsamic Vinegar
You can find them online @ WineCountryKitchens.com – you will see their entire line of superb balsamic vinegars, which are surprisingly sweet & mellow, and can be used to enhance both savory and sweet dishes. I have tried all of their vinegars and have enjoyed using them often.
You will notice me using Rancourt Winery 2012 Malbec in this recipe. Malbec is quite a rare grape here in the Niagara Region – in all of Canada for that matter, and Rancourt Winery produces a wonderful single varietal nicknamed the Watermelon Jolly Rancher, as it has a flavor reminiscent of these sweet & tart candies, as well of berries & currants with a hint of pepper.
Review Show: Rancourt Winery 2012 Malbec
I use Drogheria Smoked Cyprus Sea Salt, to season the pork breast bones. This is an especially tasty sea salt that is perfect for use with pork.
Pork is amazing with a smokey flavor, and this sea salt doesn’t disappoint!
Review Show: Drogheria Smoked Cyprus Sea Salt
Type: Entrée Recipe
Yield: 3 – 4 servings
Prep Time: about 20 – 30 min
Braise Time: 2 – 2-1/2 hrs
Glaze Time: 15 – 20 min
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 6 large pieces of pork breast bones
- 2 – 3 tbsp Napa Valley Bordeaux Cherry Balsamic Vinegar
- 2 tbsp olive oil
- 1/4 tsp freshly cracked pepper
- 1/4 tsp regular ground paprika powder
- 1/4 tsp smoked sea salt – I used Drogheria Smoked Cyprus Sea Salt.
- 1 firm apple – cut into 8 wedges, seeds removed
- 2 whole cloves
- 1 bay leaf
- 1 tsp mustard seeds
- a sprinkling of chili flakes
- water (enough to bring braising liquid to a depth of 1 inch)
- herbs – a couple whole sprigs each: chives, summer savory & parsley
- 3/4 cup red wine – I used Rancourt Winery 2012 Malbec.
- Note: for the braising liquid you can use red wine, water or any stock you desire.
- Preheat your frying pan with olive oil, so the oil is dancing before you place the meat in it. Preheat oven to 350 degrees F.
- Season pork breast bones generously with freshly cracked pepper, smoked sea salt & paprika, and press the seasonings into the meat.
- Flip the pork breast bones over & generously season the other side. Press seasonings into the meat.
- When frying pan is sizzling hot, brown pork breast bones on both sides. You will likely have to brown this meat in two batches, or three. Once you start browning, do not disturb the meat too much, so you get a nice, deep, brown color on each side. This could take 10 – 15 min per side.
- Into the greased braising pan, add the following: whole cloves, bay leaf, mustard seeds, chili flakes & herbs.
- Remove pork breast bones from frying pan, once well browned, and place into the oven-safe braising pan with fatty sides up.
- Strain most of the fat out of the frying pan, leaving the brown bits in the pan. Deglaze pan with 1/2 cup of the red wine. Save the rendered fat and set aside, for other uses.
- Scrape any brown bits from the bottom of the pan, into the wine mixture and heat it up well.
- Carefully, pour deglazed liquid into the braising pan, making certain that you don’t moisten the tops of the meat.
- Scatter apple wedges throughout the pan.
- Add another 1/4 cup of red wine into the braising liquid in the pan.
- Add to the braising liquid, enough water to bring the liquid to a depth of 1 inch.
- Note: From time to time, you will need to check to make sure there is still some braising liquid in the pan. If it is too low, or gone, add enough water, wine, or stock, so the meat does not dry out.
- Cover & seal the braising pan, and allow to braise for 1 hr. Check to make sure there is enough liquid in the pan.
- Re-cover and return to oven for another 45 min, at least.
- Remove from oven & test meat for doneness. Meat should easily separate from cartilage & bones. I find that the meat needs to braise for another 30 – 35 min, covered.
- Remove from oven. Pour about 3 tbsp of Napa Valley Bordeaux Cherry Balsamic Vinegar into a small bowl. Using a pastry brush, apply two layers of the Bordeaux Cherry Balsamic Vinegar glaze to the pork breast bones.
- Return meat to oven, uncovered, on convection heat at 350 degrees F, and allow glaze to caramelize on the pork for 5 – 10 min.
- Apply another layer of the glaze, and return to oven again for another 5 – 10 min.
These pork breast bones are unbelievably succulent, moist and tender, with the meat falling off the bones, and the glaze has carmelized nicely on top of each piece of meat. You can taste that wonderful, sweet flavor of the Napa Valley Bordeaux Cherry Balsamic Vinegar.
Perfect for a hearty autumn or winter meal, tailgating & more…you will make everyone’s tummy smile!
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Try Braising Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones, and become a believer of this dreamy combination of flavors.
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