braised pork

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Braised Pork Shoulder

Pork shoulder

tbsp Olive oil

tbsp Butter

Onion (chopped)

Celery (chopped)

Carrot (chopped)

Garlic (chopped)

Kosher salt

black pepper

tbsp Tomato paste

tbsp Flour

Red wine

Beef broth (low sodium)

Parsley (tied)

Bay leaves

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.&nbsp; Return the pork chunks to the Dutch oven.

Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

TRADITIONAL JAPANESE RECIPE: In Japan, cooked Yakibuta can be found almost everywhere, in shops and supermarkets, but the most common place where you'll find it is in Ramen shops as topping. Sliced Yakibuta is in fact, a staple topping for Japanese Ramen, with the only difference that in Japan, Ramen Shops don't actually have ovens so it's boiled for hours and hours. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Yakibuta - Braised Pork ( 焼き豚 ) Recipe

Portions Pork Shoulder Butt (900 grams)

Soy Sauce

Sugar

Sake

Ginger Root

Clove of Garlic

A simplified version of Taiwanese braised pork rice- homey, comforting, and fragrant.

Simplified Taiwanese Braised Pork Rice

eggs

pork belly (sliced thin)

tbsp Shaoxing wine (sub dry sherry)

shallot (diced)

scallions (chopped)

garlic (diced)

tbsp sugar

tbsp light soy sauce

tbsp dark soy sauce

water

bean curd

pickled daikon (sliced and halved)

Boil 3 eggs. Cool in an ice bath and peel. Set aside.

Slice pork belly into thin strips, about 1 cm in width. Marinate in shaoxing wine for 20 minutes.

Heat your skillet and saute the pork belly. Continue to stir and use a spatula to scrap the brown bits. Wait until the natural oils begin to heat up on the pan.

Add in diced shallots and cook until shallots have released their fragrance.

Added in scallions and garlic. Stir until garlic has begun to brown.

Add in 1 tbsp of sugar. Allow it to caramelize and brown the meat.

Coat eveningly with 3 tbsp of light soy sauce and 1 tbsp of dark soy sauce. Stir-fry for a couple minutes.

Add in 2 cups of water. Season with 1 tsp of five spice powder and 1 tsp of white pepper powder.

Move into pressure cooker. Add in your boiled eggs and dried tofu (optional)

Cook on high pressure for 25 minutes. Allow for natural release.

Serve over rice and with pickled daikon.

An easy and quick Instant Pot recipe for a traditional Shanghai-style braised pork belly

Instant Pot Shanghai-Style Braised Pork Belly

lb pork belly

ginger

brown sugar

vegetable oil

tbsp Shaoxing wine

star anise

bay leaves

Slice your pork belly into 1x1 inch squares

Blanch in boiling water with ginger for 2 minutes. Drain and rinse.

Set Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble.

Add the pork until it is completely coated. Scrap at the sugar/oil mixture if it begins to stick to the bottom.

Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.

Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.

Cook on High Pressure for 15 minutes

Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it&#039;s soup-y.

Serve over rice or noodles.

Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.

Braised Pork in Sweet Soy Sauce

pork loin

tbsp garlic and ginger paste

olive oil

tbsp sesame oil

soy sauce

tbsp chili garlic sauce

green onions (chopped (optional))

Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.

In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there&#x27;s too much water, but it will reduce. Once it&#x27;s boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there&#x27;s only about 3 tbsp of sauce left.

Garnish with green onions. Serve over noodles or steamed rice.

https://content.jwplatform.com/videos/UA6TTX1U.mp4

Braised Pork With Sweet Soy Sauce

Begin this recipe at least 3 hours ahead.

Pappardelle with slow braised pork and fennel recipe

(60 milliliters) extra virgin olive oil

garlic, bruised

pork neck,

brown onion, chopped

carrot, chopped

celery stick, chopped

fennel seeds

fennel bulb, thinly sliced, reserving fronds

tsp finely chopped rosemary

red wine

can chopped tomatoes

(750 milliliters) beef or chicken stock

pappardelle

The braised pork and the addictively savoury sauce is good to serve with hot rice

Braised Pork with Mui Choy

pork

300 g sweet mui choy

garlic

tsp pepper

tsp light soy sauce

tbsp oyster sauce

Cut pork belly into thick bite sizes and mix with the seasoning. Place in the chiller for later use.

Rinse sweet mui choy, wash and soak for 45 minutes. After soaking, rinse it a few time and squeeze dry. Cut mui choy into about one inch length.

Heat up wok with 2 tablespoon of oil. Stir fry garlic and ginger for a while and add in mui choy and stir fry for a minute. Add in pork belly and stir fry again till cooked.

Lastly add water slightly cover up the pork and bring to boil. Lower heat and cover with a lid, then simmer for about 30-45 minutes till pork softened. Serve this savoury fragrant dish with hot rice.

A delicious pork cheek recipe that's sure to convert any skeptic!

Braised Iberian Pork Cheek with Port Wine and Honey

iberian pork cheeks (about 1 kilo or 2 lbs)

onion

shallots

green apple

carrots

red pepper

of port wine (a very sweet dessert wine)

fingerling potatoes (or 4-5 normal potatoes)

bay leaf

Tablespoons of honey

thyme

parsley (fresh if possible)

Salt and pepper

Tablespoons of flour

extra virgin olive oil

beef stock

Smash the garlic in a mortar and pestle and add in the thyme, honey, parsley and a tablespoon of water. Continue to smash some more until you achieve a nice paste.

Pat the pork cheeks completely dry with paper towels and then cover the pork cheeks with the paste and season with kosher salt and pepper. Let them marinate for at least an hour before cooking.

After allowing them to absorb the flavors for about an hour, quickly dredge the pork cheeks in flour (they shouldn't be coated in flour, just a hint should remain).

Heat the olive oil in a heavy pan on a medium high heat.

Sear the pork cheeks (about 30 seconds per each of its 3-4 sides) until all sides are browned.

After each cheek is seared, remove from the pan and reserve.

Dice the onion and red pepper to a small dice.

Peel the shallots and cut each one in half.

Cut the carrots into thin round slices.

Transfer the oil used to sear the meat into a large, heavy pot. Add a little more oil if necessary to completely cover the bottom about 1 cm.

On a low heat, sauté the onions, peppers, shallots and carrots for 15 minutes.

When the vegetables are golden, add the pork cheek and the 2 cups of port wine (any port will do, although there are various varieties of port wine and each will leave you with a slightly different dish)

Add the bay leaf and, over a medium heat, allow everything to reduce 50%, about 15 minutes. Make sure to stir while it is reducing or it will stick.

Peel the potatoes (if using large potatoes cut them into bite size chunks).

Peel the apple and dice it to a medium dice.

Add the beef stock to the pot and cook over a low heat for about 1.5 hours, until the carrilladas are completely tender. Twenty minutes before taking it off the heat add the potatoes and apple to the pot.

When everything is fork tender, take off the heat and serve.

A recipe for Braised Pork Ragu Pappardelle pasta. Juicy braised pork with tomato with pappardelle. Freeze this sauce for a quick weeknight dinner!

Braised Pork Ragu Pappardelle

vegetable

pork shoulder, fat

½ yellow onion, diced

carrots,

celery stalks,

garlic cloves,

thyme leaves

sage leaves

rosemary

tomato paste

dry red wine

(28 ounce) can whole tomatoes

salt and pepper

dry pappardelle

Preheat oven to 325˚F.

Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.

Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.

Add herbs and continue to sauté for 3 to 4 minutes.

Add tomato paste and stir together. Lightly season with salt and pepper.

Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.

Reduce heat to medium and simmer until about ½ wine has evaporated.

Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.

Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.

Braise pork for about 2 hours or until the pork is fork tender.

Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.

Fill a large pot with water and place over high heat.

Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.

Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

An exciting deviation from the typical pork recipe!

Coconut Milk-Braised Pork Shoulder with Fresh Turmeric and Ginger

Boneless Pork Shoulder

Tbsp Coconut Oil

Large Leek (whites and pale greens roughly chopped)

Onion (roughly chopped)

Garlic Cloves (crushed)

Tbsp Fresh Turmeric (grated)

Tbsp Fresh Ginger (grated)

Curry Leaves

Tsp Cinnamon

Tsp Nutmeg

Cans Organic Coconut Milk

Cups Stock (homemade

Twine

Note: You will need a large Dutch oven and a cast iron skillet, for this recipe.

Preheat oven to 300ºF for grass-fed meat, or 325ºF for grain-fed.

Once pork shoulder is completely thawed, begin by separating it into three pieces. Looking at the ends of the cut, you'll notice it has three natural sections. Not always easy to find, these sections are most obviously divided between lines of fat. Following the fat is usually a helpful way to discover the beginning and end of one piece, but cut slowly with a sharp paring knife, in order to avoid lobbing a piece off too soon. You should finish with three pieces that are within the same realm of size. It's okay if they're not perfect.

Roll each piece of meat into a tight "log" and tie horizontally with twine. Make sure you don't tie too loosely. I usually find four or five ties to be about right, depending on the length of the log. Heavily salt all sides of each pork shoulder. Do not be scarce! You will lose a lot of salt in the searing process.

Heat 1 tbsp of coconut oil in a heavy cast-iron skillet, over medium-high heat. Once the oil is rippling, add the first piece of pork and sear all sides until golden brown. Approximately 3-5 minutes per side. Expect some smoke, but adjust heat slightly if it becomes incessant. Once finished, rinse pan, and repeat with new oil for each section of meat. When all the meat is seared, rinse the pan one last time.

Over medium heat, add 1 tbsp of oil to the cast iron skillet. Once hot, add the leek and onion to the pan, and cook until translucent. Add nutmeg, cinnamon, turmeric, and ginger just before finishing, and transfer mixture to Dutch oven.

If the coconut milk is solidified, mix in a bowl to remove most, if not all, the chunks. Add stock and coconut milk to Dutch oven. Sprinkle roughly 1 tsp of salt into mixture, and finish with fresh curry leaves.

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Top 12 braised pork recipes from across the web

The most viewed braised pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Pork Shoulder

Yakibuta - Braised Pork ( 焼き豚 ) Rec...

Simplified Taiwanese Braised Pork R...

Instant Pot Shanghai-Style Braised ...

Braised Pork in Sweet Soy Sauce

Pappardelle with slow braised pork ...

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Braised Pork Ragu Pappardelle

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The most viewed braised pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine