Braised Pork Saltimbocca with Italian Jammy Onions
A hearty, comforting dish featuring tender pork, sweet jammy onions, and a hint of Italian flair.
Ingredients
- ●1.5 kg pork shoulderbone-in
- ●4 italian jammy onionssliced
- ●2 sprigs fresh sagechopped
- ●6 slices saltimbocca prosciuttothinly sliced
- ●250 ml white winedry
- ●500 ml beef brothlow-sodium
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 150°C (300°F).
- 2
Season the pork shoulder with salt and black pepper.
- 3
In a large Dutch oven, brown the pork shoulder on all sides over medium-high heat.
- 4
Add the sliced jammy onions and cook until caramelized, stirring occasionally.
- 5
Add the chopped sage and cook for 1 minute.
- 6
Add the white wine and beef broth, scraping up any browned bits from the bottom of the pan.
- 7
Cover the pot and transfer to the preheated oven.
- 8
Braise the pork for 2.5 hours, or until tender.
- 9
Remove the pot from the oven and top the pork with thinly sliced prosciutto.
- 10
Return the pot to the stovetop and simmer over low heat until the prosciutto is crispy.
- 11
Serve the pork with the jammy onions and sauce spooned over the top.