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.
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.
GRANDMA'S HONG SHAU ROU (RED BRAISED PORK)
I have been reading about this traditional Chinese dish on the Internet and found there are many different versions of it. Some are spicy, incorporating chile and ginger. Others have the spices of star anise, cinnamon, and lots of garlic added too. The recipe my grandma passed on to us here is the garlicky one. Garnish with some chopped spring onions or cilantro and serve with steamed white rice or buns. I like to serve a side dish of pickled cucumber slices with the pork and this tanginess brings another dimension to the dish. Chi Fan (time to eat)!
Provided by ChinaWallace
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
- Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
- Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 15.5 g, Cholesterol 41 mg, Fat 22.6 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 6.2 g, Sodium 2440.3 mg, Sugar 9.7 g
MISO BRAISED PORK
Japanese comfort food! The smell will draw you in!
Provided by Renee from Hawaii
Categories World Cuisine Recipes Asian Japanese
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
- Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Nutrition Facts : Calories 519.8 calories, Carbohydrate 11.6 g, Cholesterol 134.2 mg, Fat 36.2 g, Fiber 1 g, Protein 35 g, SaturatedFat 12.1 g, Sodium 1166.4 mg, Sugar 7.1 g
BRAISED PORK RAGU
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Provided by KIRSTEN_R
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g
More about "braised fragrant pork recipes"
BRAISED PORK WITH PRUNES AND ORANGE RECIPE - NYT …
From cooking.nytimes.com
4/5 (431)Category Dinner, Meat, One Pot, Main CourseServings 6-8Total Time 2 hrs 45 mins
HONG BAK/BABI HONG/BRAISED PORK IN FRAGRANT SPICE …
From mamadingskitchen.com
FIVE-SPICE PORK LOIN BRAISED RECIPE - THE TEST KITCHEN
From tastingtable.com
4/5 (1)Category Main CourseServings 4
PORK DUMPLINGS WITH CRISPY SKIRT RECIPE - FOOD NETWORK
From foodnetwork.com
Author Geoffrey ZakarianSteps 8Difficulty Intermediate
BRAISED PORK IN SWEET SOY SAUCE - JO COOKS
From jocooks.com
4.5/5 (340)Uploaded Feb 24, 2020Category Dinner, Main CoursePublished Feb 23, 2020
THAI BRAISED PORK RECIPE | OLIVEMAGAZINE
From olivemagazine.com
FALL-APART PORK SHOULDER BRAISED IN GARLIC - THE NEW YORK TIMES
From nytimes.com
BALSAMIC BRAISED PORK TENDERLOINS WITH FRESH FIGS RECIPE
From allrecipes.com
PORK CHOPS WITH CAROLINA BARBECUE SAUCE, SMOKED BUTTER, AND …
From southernliving.com
THIT KHO: VIETNAMESE BRAISED PORK WITH EGGS - BBC TRAVEL
From bbc.com
TOM KHEM - AUTHENTIC LAO RECIPE FOR CARAMELIZED PORK AND EGGS
From cookingwithlane.com
HOW TO BRAISE PORK - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
BRAISED PORK SHANKS WITH GRAVY - SAVOR THE BEST
From savorthebest.com
SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)
From thewoksoflife.com
BRAISED FRAGRANT PORK RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BRAISED FRAGRANT PORK - BIGOVEN
From bigoven.com
BEST INSTANT POT BRAISED PORK RECIPE — HOW TO MAKE BRAISED …
From delish.com
CIDER BRAISED PORK SHOULDER ROAST - THE SEASONED MOM
From theseasonedmom.com
BABI CHIN/BRAISED PORK BELLY IN FRAGRANT SPICES
From mamadingskitchen.com
You'll also love