Braising pork is a cooking technique that involves searing meat and then simmering it in a flavorful liquid until it is tender and juicy.
1. Choosing the right cut
Select a cut of pork that has plenty of connective tissue, such as pork shoulder or pork belly, as these cuts will become tender and succulent when braised.
2. Searing the meat
Heat some oil in a heavy-bottomed pot and brown the pork on all sides until it is nicely caramelized. This will add depth of flavor to the dish.
3. Adding aromatics
Once the meat is seared, remove it from the pot and sauté onions, garlic, and any other aromatics you like, such as carrots, celery, or bell peppers. These will add flavor to the braising liquid.
4. Deglazing the pot
Pour in some wine, broth, or other liquid to deglaze the pot, scraping up any browned bits from the bottom. This will add richness and depth to the braising liquid.
5. Simmering the pork
Return the pork to the pot and add enough liquid to cover the meat about halfway. Bring the liquid to a simmer, then cover the pot and let it cook over low heat until the pork is tender and easily shreds with a fork.
6. Adding finishing touches
Once the pork is cooked, remove it from the pot and let it rest while you reduce the braising liquid to create a flavorful sauce. Season the sauce to taste with salt, pepper, and any other seasonings you like.
7. Serving the dish
Serve the braised pork with the sauce spooned over the top, along with some mashed potatoes, polenta, or crusty bread to soak up the delicious juices. Enjoy the tender, flavorful meat and savor the rich, comforting flavors of this classic dish.