Khmeli Suneli Apple Braised Pork

Khmeli Suneli Apple Braised Pork

Khmeli Suneli Apple Braised Pork

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While searching for apple inspiration, I wandered through the Seattle store and took in the aromas of various spices. The Khmeli Suneli blend stood out with its mix of Indian Coriander, Fenugreek Seed, Black Pepper, Peppermint, Paprika, Fenugreek Leaf, Savory, Turmeric, Basil, Cloves, and Indonesian Cinnamon. My nose was right! (Because the nose knows!) This blend is great for braising and autumn flavors.

During the process of searing the pork, the spices took on a delightful nutty and fragrant quality. The pork itself reached a fork-tender, while the combination of apple and onion broke down beautifully, resulting in a delectable and sweet gravy. It would basically be a sin NOT to serve this dish over mashed potatoes.

This apple-braised pork is essentially fall on a plate, and it's the perfect savory meal to make with your apple haul from the orchards this season.

Yields
4.0 servings
Prep Time Cook Time Total Time
15 min 120 min 135 min
What You'll Need
  • Dutch oven
  • Tongs
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons 
Khmeli Suneli Apple Braised Pork

Ingredients

  • 1 ½ lb Pork butt, cut into quarters 
  • 1 white onion, thinly sliced
  • 2 apples, sliced into wedges 
  • 2 cups apple juice 
  • 3 teaspoons Khmeli Suneli spice 
  • 3 teaspoons Svaneti Seasoned Salt
  • 2 tablespoons olive oil 
  • 1 teaspoon cornstarch
  • 1 cup chopped parsley, chopped for serving

Directions

  1. In a large Dutch oven or braising dish with a lid, heat the olive oil over medium-high heat.
  2. Season the pork pieces with Pacific Flake Sea Salt and the Khmeli Suneli spice. Adjust the salt, if desired.
  3. On medium low heat sear the pork on all sides until browned and fragrant.  
  4. In the same pot, add the thinly sliced onion and apples, sauté for a few minutes until softened. 
  5. Add the cornstarch into the apple juice and stir until combined. Pour the apple juice into the pan, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Cover the pot with a lid and simmer on low and allow the pork to braise on the stove for 2 hours, or until the pork is tender and can be easily shredded with a fork.
  7. Use the flavorful onion and apple mixture, along with the rich sauce from the pot to serve.
  8. Right before serving, sprinkle the chopped parsley over the dish for a burst of freshness and color. 
Khmeli Suneli Apple Braised Pork

Khmeli Suneli Apple Braised Pork

COOK TIME: 120.0

  • 1 ½ lb Pork butt, cut into quarters 
  • 1 white onion, thinly sliced
  • 2 apples, sliced into wedges 
  • 2 cups apple juice 
  • 3 teaspoons Khmeli Suneli spice 
  • 3 teaspoons Svaneti Seasoned Salt
  • 2 tablespoons olive oil 
  • 1 teaspoon cornstarch
  • 1 cup chopped parsley, chopped for serving
  1. In a large Dutch oven or braising dish with a lid, heat the olive oil over medium-high heat.
  2. Season the pork pieces with Pacific Flake Sea Salt and the Khmeli Suneli spice. Adjust the salt, if desired.
  3. On medium low heat sear the pork on all sides until browned and fragrant.  
  4. In the same pot, add the thinly sliced onion and apples, sauté for a few minutes until softened. 
  5. Add the cornstarch into the apple juice and stir until combined. Pour the apple juice into the pan, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Cover the pot with a lid and simmer on low and allow the pork to braise on the stove for 2 hours, or until the pork is tender and can be easily shredded with a fork.
  7. Use the flavorful onion and apple mixture, along with the rich sauce from the pot to serve.
  8. Right before serving, sprinkle the chopped parsley over the dish for a burst of freshness and color. 

Khmeli Suneli Apple Braised Pork

While searching for apple inspiration, I wandered through the Seattle store and took in the aromas of various spices. The Khmeli Suneli blend stood out with its mix of Indian Coriander, Fenugreek Seed, Black Pepper, Peppermint, Paprika, Fenugreek Leaf, Savory, Turmeric, Basil, Cloves, and Indonesian Cinnamon. My nose was right! (Because the nose knows!) This blend is great for braising and autumn flavors.

During the process of searing the pork, the spices took on a delightful nutty and fragrant quality. The pork itself reached a fork-tender, while the combination of apple and onion broke down beautifully, resulting in a delectable and sweet gravy. It would basically be a sin NOT to serve this dish over mashed potatoes.

This apple-braised pork is essentially fall on a plate, and it's the perfect savory meal to make with your apple haul from the orchards this season.

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