A Spring Celebration: Braised Pork Shoulder with Peas and Eggs

Name: A Spring Celebration: Braised Pork Shoulder with Peas and Eggs
Ingredients: 3 tablespoons olive oil; 4 pounds boneless pork shoulder/butt, trimmed and cut into 1.5? inch chunks (boneless pork butt country ribs are a good substitute); Kosher salt and pepper, to taste; 1 large onion, chopped; 1 teaspoon fennel seed, coarsely ground; 1/2 cup dry white wine (e.g. sauvignon blanc) -- serve the rest of the bottle with your feast!; 1 1/2 to 2 cup chicken stock, homemade or store-bought; Juice from 1 lemon, plus 4 long strips of peel removed with a sharp vegetable peeler; 1 1/2 pound new (petite) potatoes, scrubbed and? left whole or cut in half, depending on size; 2 cups (1/2 pound) frozen peas; 4 large eggs; 1/2 cup freshly grated pecorino romano; 2 tablespoons finely chopped tarragon

A Spring Celebration: Braised Pork Shoulder with Peas and Eggs was pinched from <a href="http://food52.com/recipes/21184-a-spring-celebration-braised-pork-shoulder-with-peas-and-eggs" target="_blank">food52.com.</a>

INGREDIENTS

•

3 tablespoons olive oil

•

4 pounds boneless pork shoulder/butt, trimmed and cut into 1.5? inch chunks (boneless pork butt country ribs are a good substitute)

•

Kosher salt and pepper, to taste

•

1 large onion, chopped

•

1 teaspoon fennel seed, coarsely ground

•

1/2 cup dry white wine (e.g. sauvignon blanc) -- serve the rest of the bottle with your feast!

•

1 1/2 to 2 cup chicken stock, homemade or store-bought

•

Juice from 1 lemon, plus 4 long strips of peel removed with a sharp vegetable peeler

•

1 1/2 pound new (petite) potatoes, scrubbed and? left whole or cut in half, depending on size

•

2 cups (1/2 pound) frozen peas

•

4 large eggs

•

1/2 cup freshly grated pecorino romano

•

2 tablespoons finely chopped tarragon

Go To Recipe

review