How to Braise Pork

There are nine basic steps to braising pork:

  1. Season the main ingredient with salt and pepper
  2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven
  3. Sauté meat and vegetables separately in the pan on medium-high heat until they brown
  4. Deglaze the pan by pouring broth, stock, wine, beer or juice and scrape any pieces of meat that are stuck to the pan and stir
  5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of covering your ingredients
  6. Cover and place your pot on the middle rack in an oven that has been pre-heated to 350°F
  7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what is cooking
  8. Remove the pan from the oven and strain the meat and vegetables out of the liquid
  9. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux)

Cooking Tip

Braising is a great cooking method for large or small pork cuts, but traditionally those that are less tender.

Popular Braising Recipes

  1. Braised Pork Medallions with Apples
  2. Braised Pork with Peppers and Onions
  3. Cider and Beer Braised Pork with Chocolate Mole
  4. Braised Pork Belly with Creamy Grits