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Tips on Braising Pork

by: Lutongbahay.com
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Cut Thickness Braise Broil/ Grill Pan-Fry Bone-in Chops 3/4 inch -- 8 to 11 minutes 9 to 10 minutes Boneless Chops 1 1/4 inch (Butterflied) -- 6 to 8 minutes 8 to 9 minutes.

Braising Pork
Ever try braising? It's a great way to cook pork (or any other meat, for that matter!). Here's how . .

You'll need . . .

*Heavy oven-proof pot or roasting pan (if roasting pan, use foil to cover)

*Chuck, shoulder, bottom round, brisket or shank meat

*Small amount of oil for browning; broth, wine or water for cooking

Then follow these simple steps ...

  1. Dry meat thoroughly with paper towel. Tip: coat meat with flour to enhance browning.
  2. Heat oil in pot over medium-high heat; brown meat on all sides (this develops the flavor). Tip: Make sure the pan is hot for proper browning.
  3. Add liquid of choice, about 1/4 to 1/2 inch deep; cover pan and simmer until tender, about 1 1/2 hours. Tip: The pot must be covered for the moisture to penetrate the meat and tenderize.
  4. Tip: Simmer (gentle bubbles) in a 300 degree to 350 degree oven for more even heat. Do not boil, this will cause the muscle to tighten and meat will be tough.
  5. To make a sauce: remove meat and vegetables from pan. Bring liquid to a simmer and cook until it reduces enough to resemble a light gravy. If additional thickening is necessary, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth and add to liquid. Bring to a boil to thicken.

 


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May 27, 2017

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