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将烤箱加热到350ºF。
在荷兰烤箱或高层煎锅中加入足够的油，以覆盖底部。在中等高中加热。用盐和胡椒粉调味猪肉。将猪肉放在锅中，四面八方棕色；转移到板上。从锅中倒出除几汤匙脂肪以外的所有脂肪。
将热量减少到中等，然后将洋葱和茴香添加到锅中。煮，偶尔搅拌，直到蔬菜变软，也许刚开始变成褐色。
搅拌醋，使其煮至减少大约一半。加入百里香，大蒜和红辣椒，再煮1分钟。
Return the pork to the pot, and add the chicken stock, apple cider, and canned tomatoes, plus enough water to barely cover the pork. Bring to a gentle simmer on the stovetop before transferring the pot to the oven.
炖，露面，bast和肉偶尔转动肉。根据需要调节热量以保持温和的小火煮（几乎没有冒泡）。猪肉足够嫩，可以用叉子切成大约1-1/2小时。
将猪肉转移到盘子上，让液体冷却，然后将任何脂肪倒入任何脂肪。（要使用光滑，精制的酱汁，请将液体过滤。）将酱汁或不粘贴的酱汁煮至小火煮，直到它变稠到足以覆盖勺子的后部为止。将猪肉放回锅中。
将猪肉切成薄片，并与酱汁，洋葱和茴香一起食用，并用百里香叶和整个慢煮的大蒜丁香装饰（如果使用）。

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lsa80015|12/15/2013

This recipe has a good foundation. My husband dislikes fennel, so we replaced with celery and carrot, cut on bias. We needed no water to cover the pork but the braising took far longer than 1.5 hours, more like 3. I was ready to give up and call for pizza but it finally started falling apart, albeit a little dry. It was late, so we didn't let the sauce cool off but there was little fat to surface; added cornstarch to the simmer to thicken. Served over egg noodles, the flavor was quite delicious!The instructions called for a lot of little steps, including temperature adjustments that made this seem a lot harder than it should have been. We will definitely try again but make some changes.
Eatdrinkmanwoman|2012年12月7日

Where is the tomato in this recipe?