Braised Pork Shoulder wtih Masala spice

Braised Pork Shoulder with Masala spice

braise about 3 hours

Mis en plas (ingredients set in place)

Ingredients:

5-5 1/2 lb pork shoulder 

l bottle Cabernet Sauvignon (buy the cheap stuff, works fine)

1/2 of a sweet onion, cubed

l Roma tomato, cut up

1 tbsp Garam Masala spice

1 tbsp oregano leaves

1 tsp ground thyme

4 cups beef stock

2 cups chicken stock

l cup water

olive oil for searing

Later-at 2 hours braising time

3 more cups beef stock

2 cups more chicken stock

2 cups water

1 tsp veal demi glas (optional)

     Sear the entire outside of the roast in a frying pan with a little olive oil, this will keep in the juices while braising.  Usually this is done in the same stock pot you're going to braise in, but I have found that this is just to big to maneuver any other way.

Transfer to a stock pot or dutch oven, taking all the juices from the fry pan with you, as best you can. 

Next add the veg and spices and a full bottle of wine.  

Simmer until the wine reduces by 1/2. 

Add the first set of 4cups beef stock, 2 cups chicken stock, and 1 cup water.  Continue to simmer over medium heat.  After 2 hours of braising, add in the final stock additions and water.

    Pull out to rest.

Slice up and enjoy.  Great as is, or in tacos, etc.

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I'm kinda tickled.  I bought a spice I've only heard of before-more on it tomorrow.   It's called Masala spice.  For a long time I confused it with Marsala sauce made from Marsala wine.  It's completely different. 
It is like a curry in that it is a combination of several spices I know well.  It has a sweet, cinnamon smell with a touch of cloves while cooking.  It's not ready yet tonight, so I'll critique tomorrow.  I'm making a 5 1/2 pound pork shoulder with it altering from some of my usual preparations.  I also, for Christmas, bought some Veal  Demi Glase (a incredibly rich beef stock created over 20-30 hours of simmering down amazing stock and bones into incredible demi glase-beef stock -extraordinaire additions.)  You don't need to buy the demi glase, but I had it, and wanted to try it in this recipe.  Recipe will go up tomorrow, step by step with pictures.  Thanks for your interest, Christy

Ok, we ate the pork shoulder last night, I really like the new spice.  However, Next time, I may use more or try it in a sauce where it's flavor can really shine through.

Well, firstly, I guess it's called Garam Masala.  It is commonly found in Indian and South Asian Cuisines.

It is a combined spice comprised of Coriander, Ginger, Cinnamon, Black Pepper, Cumin, Black and Green Cardamom (huh, never heard of green cardamom),cloves, bay leaves, and nutmeg.  Seems like it would do well in spice cookies too.

Yay, a new spice ! Do you have any recipes or ideas from cooking with Masala?  Please feel free to share your comments.