Braised Pork with Delicata Squash
Description
I had pork shoulder steak and a ton--a TON--of delicata squash lying around. This was my solution and I tell ya, it came out far, far better than I would have ever expected.
For some reason, the vinegar is showing up as one cup when it should be 1/2 cup. Word to the wise.
Ingredients
- 4 pork shoulder steaks, bone-in
- 1 delicata squash, seeded and cut in crescents
- 1 onion, sliced
- 1 head, yes head, garlic, peeled and lightly smashed
- 2 c chicken or beef broth
- 1 c rice vinegar, sushi style
- 1 t Kosher salt
Instructions
In a heavy casserole or dutch oven (I use a cast iron dutch oven), place the pork steaks, the onions, the squash and the garlic. Pour in the broth and then the sushi vinegar.* Cover and bake in a 300F degree oven for at least 2 hours and preferably 4. You want to be able to eat the bones and squash skins--seriously. It's good for you. Serve over rice.
Notes
*Sushi vinegar is a particular kind of rice vinegar that has salt and sugar added to it. If you don't have it, use regular rice vinegar and add a teaspoon of sugar and a half-teaspoon more salt to the dish.
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