These delectable mini-candy-pieces are ideal for Halloween. Crispy and sweet with a hint of the macabre.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 3 pounds boneless pork butt roast, cubed
- ¼ cup dry white wine
- 1 cup plain bread crumbs
- 2 yellow onions, chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 3 tablespoons dried parsley
- 1 cup beef stock
- 2 tablespoons red wine vinegar
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
- Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 290 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This was very yummy! The flavor was incredible. I didn’t have any shallots but I don’t know that that even mattered! This is on the menu for sure now!
This was absolutely delicious….I forgot to add the vinegar at the end but still really good, I served it with cheesy creamy mashed potatoes and it was a hit. My dad said it was a heirloom recipe!! 🙂 Definitely would recommend this to others.
The bread crumbs made a textured gravy rather than coating the pork cubes. It is a bland recipe and perhaps that is your liking.
It may be me, but I am having a hard time following this.