Pork & Beets Recipe
Make Pork & Beets Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Beets & aromatics
Sauce & braising liquid
Finishing & garnish
Method
Pork
- 1
Season and dredge pork
Pat the pork cubes dry with paper towels. In a bowl, combine kosher salt, black pepper and smoked paprika; toss the pork with the seasoning. Lightly dredge the seasoned pork in the 2 tablespoons flour, shaking off excess.
- 2
Brown pork
Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tablespoons oil and let it heat until shimmering. Working in a single layer (do this in two batches if necessary), add pork cubes and brown on all sides, about 3–4 minutes per batch. Remove browned pork to a plate and set aside.
Beets & aromatics
- 3
- 4
Add beets
Stir in the beet wedges and the bay leaf, tossing to coat in the onion mixture. Cook 3–4 minutes to slightly color the beets.
Sauce & braising
- 5
Deglaze and combine
Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Stir in the tomato paste, apple cider vinegar and brown sugar until combined.
- 6
Add stock and pork
Return the browned pork to the pot and add the cup of stock. Bring the mixture to a gentle simmer, then reduce heat to low so the liquid barely simmers. Cover and simmer until the pork is tender and the beets are cooked through, about 45–55 minutes. Check at 30 minutes and stir gently; if the liquid is evaporating too fast, add a splash more stock or water.
Finishing & garnish
- 7
Reduce and finish
When pork is tender and beets are fork-tender, transfer pork and beets to a serving dish and set aside, keeping warm. Increase heat under the pan and simmer the remaining liquid until it thickens to a glossy sauce, about 4–6 minutes. Whisk in 1 tablespoon butter and taste; adjust seasoning with salt, pepper and optional 1/2 teaspoon lemon juice to brighten flavors.
- 8