Dinner

Braised Pork Shoulder with Saffron, Orange & Green Olives

Name: Braised Pork Shoulder with Saffron, Orange & Green Olives
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 2 pork shoulder steaks (blade steaks), 280g each, 4cm thick; Sea salt, black pepper; 3 tbsp olive oil; 1 large onion, halved; 3 garlic cloves, crushed; 1 bay leaf; 2 thyme sprigs; Pinch saffron threads (0.5g), bloomed in 3 tbsp warm stock; Zest of 2 oranges, removed in strips; Juice of 1 orange; 200ml dry white wine (Albariño ideal); 200ml chicken or pork stock; 80g green Castelvetrano olives, pitted; 300g small new potatoes, halved; 200g baby carrots, peeled; 1 tbsp sherry vinegar; Fleur de sel, flat-leaf parsley for finish

Spanish-inflected braise: thick pork steaks seared until golden, braised low and slow in white wine, stock, saffron threads, orange zest, and briny green olives. The meat becomes silken and takes on subtle saffron hue. Finished vegetables (roasted carrots, new potatoes) soak in the glossy, fragrant pan sauce.

600calper serving 38gprotein 52gcarbs 22gfat 15min prep 90min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this