Braising pork involves searing the meat, adding cooking liquid, and slow cooking until tender. Choose tough cuts of pork, and avoid boiling the liquid. Remove fat from the sauce and experiment with different spices and liquids.
The steps for braising pork are the same as when braising other types of meat. Regardless of the type of meat involved, braising is a cooking method in which the meat is first seared at a high temperature and then simmered in a small amount of liquid at a low temperature until tender. Choosing the appropriate type of pork and carefully following the appropriate steps can help you create a delicious braised pork meal.
When choosing meat, stick to less expensive, tougher cuts of pork. Braising is ideal for pork shoulder, butt, belly, ribs, ears or hocks. The long cooking time and moist environment break down the tough connective tissue and fat in these cuts and turn them into collagen, which will further break down and dissolve into gelatin. The magic of braised pork occurs when the tough, leathery muscle fibers weaken and absorb the surrounding melted fat and gelatin, resulting in a rich, flavorful meal of blended complex flavors. Lean cuts, such as tenderloins, only become tough with extended cooking time.
To braise pork, sear the pork first to brown the surface. Pat the meat dry with a paper towel, season it with salt and pepper, and heat a tablespoon of oil or butter in the pot. An enamelled cast iron pot or Dutch oven with a tight-fitting lid is ideal, but a slow cooker will also work.
Sear the meat on all sides over medium-high heat until it browns and begins to develop a nice crust. Gently turn the meat with long tongs, being careful not to splash any hot oil. Contrary to popular belief, this searing of the surface of the meat does not “seal in the juices.” Rather, searing the meat deepens the flavor of both the meat and the sauce.
Once browned, remove the pork from the pan and temporarily place it on a platter or cutting board. Add a small amount of cooking liquid, usually stock, to the pot and dispose of the pan scraping up any bits of meat or spices that are stuck to the bottom. The pork can then be returned to the pan, along with any accumulated juices.
Next, add a little more cooking liquid, about halfway through the piece of meat. Stock is most commonly used, but sometimes a combination of stock and a more acidic liquid such as wine, beer, or tomato juice is used. Vegetables, seasonings and herbs can also be added to the pot at this time.
The dish is then covered and slowly cooked over low heat until the meat is tender. This can be done over low heat on a stovetop, over a fire, in a slow cooker, or most commonly, on the middle rack of an oven that has been preheated to approximately 325 degrees Fahrenheit (163 degrees Celsius). Braise the pork for several hours until completely tender. The length of time varies based on the type and thickness of the pork. Duration is by no means critical, but if braising continues long after the pork is tender, the meat will become dry and stringy.
Also keep in mind that allowing the liquid to boil during the braising time will negatively affect the tenderness of the meat. Make sure the liquid is kept on a simmer. Periodically check the pot to see if more liquid needs to be added.
When the meat is very tender, remove the meat and vegetables and set them aside. Use a spoon or strainer to remove the fat from the sauce. If the sauce is too thin, boil it until it begins to thicken, adding salt and pepper to taste. Braised is the classic “one-pot” cooking.
Braised pork makes for delicious leftovers that can be kept in the fridge or freezer. Some believe the flavors improve with time, so the pork can be braised a day or two in advance if desired. Once you’ve mastered the basic technique, it can also be fun to experiment with different spices and liquids to produce different results. One flavor combination that works especially well when braising pork is white wine and chicken broth for the cooking liquids, flavored with fennel and sage.
Protect your devices with Threat Protection by NordVPN
