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How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones + Video

I am very excited to show you How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones.

How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones - cookingwithkimberly.comJust think of succulent & flavorful pork meat falling off the bone with a caramelized Bordeaux cherry balsamic glaze, and you have a match made in heaven…

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:

Web Chef Review: Napa Valley Bordeaux Cherry Balsamic Vinegar - cookingwithkimberly.comThis delicious recipe uses Napa Valley Bordeaux Cherry Balsamic Vinegar as a tasty enhancement for the pork breast bones flavors.

This balsamic vinegar is one of the outstanding, real fruit puree & fine wine vinegar combinations that Wine Country Kitchens offers, all of which are amazingly tasty.

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.

Web Chef Review: Rancourt Winery 2012 Malbec - cookingwithkimberly.comYou 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

Web Chef Review: Drogheria Smoked Cyprus Sea Salt - CookingWithKimberly.comI 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:

Ingredients:

  • Note: for the braising liquid you can use red wine, water or any stock you desire.

Instructions:

  1. 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.
  2. Season pork breast bones generously with freshly cracked pepper, smoked sea salt & paprika, and press the seasonings into the meat.
  3. Flip the pork breast bones over & generously season the other side. Press seasonings into the meat.
  4. 14 Inch Aluminum Frying Pan - shop.cookingwithkimberly.comWhen 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.
  5. Into the greased braising pan, add the following: whole cloves, bay leaf, mustard seeds, chili flakes & herbs.
  6. Remove pork breast bones from frying pan, once well browned, and place into the oven-safe braising pan with fatty sides up.
  7. spilled wineStrain 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.
  8. Scrape any brown bits from the bottom of the pan, into the wine mixture and heat it up well.
  9. Carefully, pour deglazed liquid into the braising pan, making certain that you don’t moisten the tops of the meat.
  10. Granny Smith Apple - cookingwithkimberly.comScatter apple wedges throughout the pan.
  11. Add another 1/4 cup of red wine into the braising liquid in the pan.
  12. 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.
  13. Cover & seal the braising pan, and allow to braise for 1 hr. Check to make sure there is enough liquid in the pan.
  14. aluminum foil - shop.cookingwithkimberly.comRe-cover and return to oven for another 45 min, at least.
  15. 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.
  16. 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.
  17. Return meat to oven, uncovered, on convection heat at 350 degrees F, and allow glaze to caramelize on the pork for 5 – 10 min.
  18. Apply another layer of the glaze, and return to oven again for another 5 – 10 min.

How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones - cookingwithkimberly.comI can’t think of anyone who wouldn’t love this meal. A bit sweet, a bit smokey, juicy pork with a finger lickin’ good sweet cherry glaze to knock this dish right out of the ball park.

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.

How to Braise Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones - cookingwithkimberly.comPerfect for a hearty autumn or winter meal, tailgating & more…you will make everyone’s tummy smile!

Serve these amazing braised pork breast bones with one of my favorites on the sideHoliday Whipped Sweet Potatoes.

Cooking Show: How to Cook Holiday Whipped Sweet Potatoes

Wine Country Kitchens logo: winecountrykitchens.comThis show is brought to you by Wine Country Kitchens:

Try Braising Napa Valley Bordeaux Cherry Balsamic Pork Breast Bones, and become a believer of this dreamy combination of flavors.

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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