BRAISED PORK SHANK
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h
Yield 6 to 12 servings
Number Of Ingredients 21
Steps:
- For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
- Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
- After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
- For the braise: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
- Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
- Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
- The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.
BEER BRAISED BBQ PORK BUTT
Steps:
- Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
- To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
BRAISED PORK CHOPS
This recipe comes from The Pillsbury Complete Cookbook, which I received as a wedding present from my husband's Aunt Wilma. I adapted the recipe to suit my family's taste. The chops always come out tender and very flavorful!
Provided by Kim D.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
- Add water and remaining ingredients.
- Cover and simmer for about 20-30 minutes until pork chops are tender.
Nutrition Facts : Calories 571.5, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 206.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 52.1
BRAISED PORK SHOULDER
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
- Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
- Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
- Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.
BRAISED PORK SHOULDER
Make and share this Braised Pork Shoulder recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
- Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
- Dump excess oil from pan, leaving a coating of oil.
- Add onions to pan and sweat over low heat until translucent.
- Return pork to pan and add remaining ingredients.
- Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
- Remove pork from pan and let rest 10-15 minutes before slicing.
- Serve with a starch and vegetables.
EASY BRAISED PORK CHOPS
This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes.
Provided by Karen Parnell
Categories Pork
Time 57m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season pork chops with salt and pepper.
- Heat oil in medium hot skillet.
- Brown chops for 2-3 minutes per side.
- Remove chops from pan.
- Sauté onions and garlic in pan 2 minutes, until soft.
- Reduce heat to low, and return chops to pan.
- Spread the onions over the chops, cover and braise for 45 minutes.
BRAISED PORK SHOULDER
Steps:
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
BRAISED PORK
It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking.
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
- Add milk, juniper berries, and sage; increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
- Transfer pork to a serving dish and keep warm.
- Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
- To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.
Nutrition Facts : Calories 436.6, Fat 30.3, SaturatedFat 11.9, Cholesterol 112.3, Sodium 138.3, Carbohydrate 6.5, Fiber 0.5, Sugar 1.1, Protein 33.1
BRAISED PORK BELLY
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside.
- Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
- Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
- Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
- Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
BRAISED KOREAN PORK
This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.
Provided by PotatoLovingSisters
Categories Pork
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
- In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
- For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
- Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.
Nutrition Facts : Calories 792, Fat 55.8, SaturatedFat 19.1, Cholesterol 214.7, Sodium 2099.4, Carbohydrate 17.1, Fiber 2.5, Sugar 10.6, Protein 52.9
SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
BRAISED PORK WITH PRUNES
Delicious and comforting pork and prune dish that takes only ten minutes to prepare
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
- Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.
Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium
ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
CRISP BRAISED PORK SHOULDER
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
- Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
- Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
More about "braisedpork recipes"
BRAISED PORK BELLY RECIPE - THE SPRUCE EATS
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BRAISED PORK SHANKS RECIPE - TIM LOVE | FOOD & WINE
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- In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
- Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
CIDER BRAISED PORK SHOULDER ROAST - THE SEASONED MOM
From theseasonedmom.com
- Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
- Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
PORK BRAISED IN MILK RECIPE - LAURA REGE | FOOD & WINE
From foodandwine.com
- Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes. Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes.
- Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper.
- Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce.
BRAISED PORK BELLY RECIPE - CHINESE STYLE (DONG PO ROU)
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- Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
- Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
BRAISED PORK BELLY WITH PICKLED RADISHES - FOOD & WINE
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- In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.
- Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
- Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
BRAISED PORK BELLY- HOW TO MAKE IT ... - TASTE OF ASIAN FOOD
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- Use pork belly (not other cuts) Pork belly is excellent for braising because it is tender and has the melt in the mouth texture after braising, resulting from the melting of fat interlaced between the lean meat.
- Blanch the pork belly. Bring a pot of water to boil. Cut half an inch of ginger into slices. You don’t need to peel the ginger skin because the purpose is to flavor the water, in which the ginger will be discarded.
- Prepare the oil and sugar mixture to caramelize the pork. Add a tablespoon of cooking oil and sugar into a nonstick pan. You may need slightly more oil if you use a regular pan.
BRAISED PORK SHOULDER - PLATTER TALK
From plattertalk.com
- Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.
- Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.
- Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly. Return the pork chunks to the Dutch oven.
SKILLET BRAISED PORK CHOPS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
- Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.
- If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tender
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