Spanish Pork Braise Recipes

Steps:

• Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
• Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
• Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

Steps:

• In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
• Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
• Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
• Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.