15 Braised Pork Recipes

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 braised pork recipes that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

1 hr 20 min

Pork belly, dark soy sauce, soy sauce, star anise, ginger

5.065

Red House Spice

Ukrainian Braised Pork with Creamy Mashed Potatoes (video)

2 hr 30 min

Lbs pork shoulder, sour cream, heavy cream, smoked, carrots

5.03

Tatyanas Everyday Food

Cider-Braised Pork

5 hr 15 min

Pound pork shoulder, apple cider, soy sauce, brown sugar, dijon mustard

5.05

Kitchen Skip

Cider-Braised Pork

5 hr 15 min

Pound pork shoulder, apple cider, soy sauce, brown sugar, dijon mustard

5.05

Kitchen Skip

Braised Pork Belly

1 hr 10 min

Pound pork belly, dark soy sauce, soy sauce, star anise, white sesame seeds

4.616

Spice the Plate

Apple Cider Braised Pork Shoulder

3 hr

Pork shoulder roast, apple cider, white wine, granny smith apples, chicken broth

5.08

Diethood

Braised Pork in Sweet Soy Sauce

40 min

Pound pork loin, soy sauce, chili garlic sauce, sesame oil, olive oil

4.5339

Jo Cooks

Braised Pork Belly in Soy Sauce Recipe

1 hr

Pork belly, dark soy sauce, soy sauce, sweet soy sauce, hard boiled eggs

4.5142

Rasa Malaysia

Simple Braised Pork Chops

1 hr 15 min

Pork chops, apple cider vinegar, brown sugar, dijon mustard, chicken broth

4.0119

The Spruce Eats

Braised Pork Shoulder with Chimichurri

3 hr 15 min

Pork shoulder, chimichurri sauce, chicken stock, bay leaf, vegetable oil

4.0773

Food & Wine Magazine

Braised Pork and Eggs (Kaw Sach J’rouk)

1 hr

Pork belly, quail eggs, dark soy sauce, soy sauce, fish sauce

No reviews

Pete Eats

Braised Pork All’Arrabbiata

2 hr

Boneless pork shoulder, red wine, fire roasted, red pepper flakes, olive oil

4.02.3K

NYT Cooking – The New York Times

Citrus-Braised Pork

8 hr 55 min

Pork shoulder roast, orange juice, dark brown sugar, olive oil, lime juice

5.01

Allrecipes

Braised Pork in Red Chile Sauce

2 hr 45 min

Pork butt, black beans, guajillo chiles, olive oil, dried ancho chile

5.03

Leite’s Culinaria

Braised Pork Shoulder, Apples and Pommeau

Pork shoulder, apple, olive oil, green apples, chicken stock

No reviews

Recipe.tv

What cut of pork is best for braising?

pork shoulder

Does braising pork make it tender?

Braising would ruin a lean, naturally tender sirloin, but it’s perfect for tough, collagen-rich cuts like lamb shanks, beef short ribs, pork shoulder, and chicken legs. Cooking tough cuts slowly not only makes them tender but also makes them taste better.

Can you over braise pork shoulder?

It should be fork tender, too. “You can overcook a braise,” she says, even if there is more wiggle room for when it’s done. “Just because it’s in a moist environment doesn’t mean you can’t dry it out. . . .

Why is my braised pork tough?

Too much space between the ingredients and the lid allows steam to condense and drip from the lid’s underside onto the ingredients, diluting the rich sauce. Most braises call for the tougher cuts of meats or poultry.

What’s the difference between braising and stewing?

Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid. The liquid will usually be a combination of stock and water.

What goes well with braised pork?

Serve braised pork belly with…

Something Starchy. mashed potatoes. rice. white bean purée. roasted sweet potatoes. honey roasted root vegetables. potato dauphin. …
Something with Veggies. apple & carrot slaw. caramelized onions. pickled radishes. pickled carrots. braised kale. …
Something Fried. onion rings. black pudding.

What happens if you braise too long?

The idea is that over the long cooking time, all that tissue softens and becomes gelatinous, giving well-braised meat a juicy, tender flavor. You wouldn’t use a filet mignon or a rib-eye for braising because the end result would be very tough and overcooked. Those cuts of meat lack the necessary tissue.

How much liquid do you use when braising?

Pour In Liquid

Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.

What is a good braising liquid?

You can use just about any liquid you happen to have on hand; white or red wine, vinegar, vermouth, beer, stock, or even water all work. Those little browned bits add an intense depth and richness to the braising liquid, making the finished dish even more flavorful.

Do you have to sear meat before braising?

Next, break a rule: You don’t need to sear the meat before braising it. Most chefs and home cooks would agree that seared meat has more depth and flavor than meat that’s just been simmered in liquid, due to the Maillard reaction that takes place when you apply high heat to protein and create browning.

Should you stir while braising?

Add the braising liquid, stirring and scraping up any browned bits from the bottom of the pot with a wooden turner. These bits are flavor bombs. When they’re dissolved in the cooking liquid they enrich the entire dish.

What cut of meat is best for braising?

Beef cuts most suitable to braising are: chuck pot roast, brisket, rump roast, short ribs, flank steak, skirt steak, eye round roast, top round roast, shanks, chuck eye roast, arm pot roast, shoulder pot roast, cross rib roast, blade roast, bottom round roast, and 7-bone pot roast.

15 Braised Pork Recipes