Slow-Braised Pork with Pearl Onions
A hearty, comforting braise where tender chunks of pork meld with sweet caramelized pearl onions in a rich, aromatic gravy. This simple one-pot dish rewards patience with every single bite.
🛒 Ingredients
4 servings
- 2.2 lbs (1 kg) pork shoulder, cut into chunks
- 6 whole pearl onions, peeled
- 2 garlic cloves, crushed
- 2 tablespoons lard or duck fat
- Salt and freshly ground black pepper
- 1 bouquet garni (thyme, bay leaf, flat-leaf parsley)
- 1 cup (250 ml) hot water or chicken broth
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Directions
- 1
Cut the pork into even 2-inch pieces and pat them dry with paper towels.
- 2
Season generously with salt, pepper, and crushed garlic. Add the bouquet garni and let marinate for 30 minutes at room temperature.
- 3
In a heavy pot or Dutch oven, heat the lard over high heat. Brown the pork pieces on all sides until deeply golden.
- 4
Add the whole pearl onions around the meat, cover the pot, and reduce heat to low.
- 5
Simmer gently, gradually adding hot water or broth in small amounts, until the meat is very tender and pulls apart easily — about 1 to 1½ hours.
- 6
Remove the bouquet garni, adjust seasoning, and serve hot with steamed potatoes or crusty bread.
💡 Chef's Tip
For a deeper flavor, deglaze the pot with a splash of dry white wine before adding the onions. Leftovers taste even better the next day!
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