Caraway Crusted Pork Pot Pie

Caraway Crusted Pork Pot Pie

Caraway Crusted Pork Pot Pie is comfort food at its best. Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry is warming and hearty. While this recipe may not be the most time friendly, the outcome is certainly worth every minute it takes to make.

Chunks of pork shoulder braised with beer and stock until tender and surrounded by all the pot pie veggies you’d expect makes this dish perfect for fall and winter. The caraway crust is flaky and a little cracker like from the baking powder, making it the perfect golden crown on this braise.

Be aware…. if you’re gonna taste the braising sauce after adding the beer, you will get a mouthful of bitterness. Only when the beer has had a chance to cook out and meld with the other ingredients does that bitterness turn into something savoury and slurp off the spoon worthy. So by all means taste, but don’t judge too hastily. In about an hour you’ll wonder if it’s the same pot of food you started with…..that’s the beauty of a braise. Just a little patience and you WILL  be rewarded!

I love this Caraway Crusted Pork Pot Pie recipe because the pancetta adds just the right amount of salt if using homemade stock. The pork is soooo tender and delicious and the caraway crust gives a buttery and flaky chew to each bite. Enjoy!

 

Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Caraway Crusted Pork Pot Pie
Print Recipe
Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
    Servings
    6 people
    Servings
    6 people
    Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
    Caraway Crusted Pork Pot Pie
    Print Recipe
    Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
      Servings
      6 people
      Servings
      6 people
      Ingredients
      Caraway Pastry
      Pork Pot Pie
      Servings: people
      Instructions
      Caraway Pastry
      1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
      Pork Pot Pie
      1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
      2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
      3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
      4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
      Recipe Notes

      When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

      This pot pie can also be made in a 9"x13" pan if desired.

      Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.

      Pork Chops with Hard Cider Sauce

      Pork Chops with Hard Cider Sauce

      A little hard cider goes a long way when making these Pork Chops with Hard Cider Sauce. Use up those few bottles left in your beer fridge from summer. I really did just say“from summer”! Yes, fall is in the air already, but with that comes the bounty from your garden, warming casseroles and hearty soups.  I like to see the best in everything!  It only takes a cup of hard cider to make a fantastic pan sauce to adorn these pork chops.  The bonus here is that you get to drink the rest.

      A tasty rub is smeared over the pork chops which are then pan fried golden.   While they rest, a quick pan sauce with everyday ingredients and a little hard cider transpires.  The key here is not to overcook the pork chops, 6 minutes per side is about all you need.  If in doubt, you want a minimum of 145℉ on an instant read thermometer.

      I love this recipe because you get good delicious value for the time spent. The spice rub adds additional flavour and a gorgeous colour to the pork chops. It’s a weeknight winner for sure!  Enjoy!

      Recipe Source:  Adapted slightly from: Williams-Sonoma Pork Chops with Hard Cider Pan Sauce

       

       

      Pork Chops with Hard Cider Sauce are spiced rubbed juicy pork chops adorned with a hard cider pan sauce.
      Pork Chops with Hard Cider Sauce
      Print Recipe
      Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Pork Chops with Hard Cider Sauce are spiced rubbed juicy pork chops adorned with a hard cider pan sauce.
        Pork Chops with Hard Cider Sauce
        Print Recipe
        Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Ingredients
          Pork Chops
          Hard Cider Sauce
          Servings: people
          Instructions
          Pork Chops
          1. In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Heat a large stainless steel pan over medium high heat, add oil. Add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
          Hard Cider Sauce
          1. Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.
          Creamy Lime Pork Tenderloin

          Creamy Lime Pork Tenderloin

          A surprisingly tasty combination of ingredients in this Creamy Lime Pork Tenderloin. Creamy but not heavy and just saucy enough to be terrific over rice. Easy to put together with handy ingredients, making it a great work day supper.

          We definitely eat quite a bit of pork, not only because it’s affordable, but because many cuts are lean and there is a good variety of cuts to choose from, so you can really go hog wild! Yes pun intended! This recipe uses lean pork tenderloin as the primary meat and then has a spattering of bacon…because isn’t everything better with bacon? You may notice the recipe calls for uncooked bacon but my photo shows cooked bacon. I apologize for any confusion, I only used cooked bacon the day of photographing the food because that was what I had on hand. In the end I definitely try not to be too wasteful. Either way is fine, using uncooked bacon will yield a little more bacon flavour as you will have some bacon fat incorporated into the dish.

          This dish is a little unique in it’s combination of ingredients but it’s definitely delicious! You don’t want to miss out giving this recipe a try.

           

          Creamy Lime Pork Tenderloin
          Print Recipe
          A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
            Servings
            4 people
            Servings
            4 people
            Creamy Lime Pork Tenderloin
            Print Recipe
            A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
              Servings
              4 people
              Servings
              4 people
              Ingredients
              Servings: people
              Instructions
              1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
              2. Mix cornstarch and cold water and set aside.
              3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
              4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
              5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
              Recipe Notes

              Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce