How can I braise pork?

steps you take to Braise pork are the same as choking other types of meat. Regardless of the type of meat, it is a method of cooking in which the meat is first burned at a high temperature and then cooked in a small amount of liquid at low temperature until it is tender. Choosing a suitable type of pork and carefully after the right step can help you create a delicious meal of steamed pork.

When selecting meat, stay with cheaper and harder pork cuts. Braising is ideal for pork, butt, belly, ribs, ears or hocks. The long cooking time and humid environments decompose hard connective tissue and fat in these cuts and turn them into collagen, which continues to break and dissolve into gelatin. The magic of steamed pork occurs when hard and leather muscle fibers weaken and absorb the surrounding molten fat and gelatin, resulting in a hearty, tasty food of complex tastes. Lean slices, such as sirloin, become hard only with extended cooking time.Dry the meat with a paper towel, taste it with salt and pepper and heat a tablespoon of oil or butter in a pot. Ideal is either an enamelled cast iron pot or a Dutch furnace with a firmly adjacent lid, but a slow cooker will also work.

Sear on all sides at a medium -high temperature until it brown and starts to develop a nice bark. Gently turn the meat with long pliers and be careful not to spray any hot oil. Unlike the general beliefs, this burning on the surface of the meat "seals juices". Rather, browning meat deepens the taste of meat and sauce.

After it is browned, remove the pork from the pan and temporarily put it on a plate or cutting plate. Add a small amount of liquid cooking, usually stock, to the pot and tast in the pan by scratching all pieces of meat or spices that are glued to the bottom. Pork can then be returned to the pan along with any recordMady juices.

further, add a little more cooking liquid, approximately halfway by a piece of meat. The stock is most commonly used, but sometimes a combination of supplies and more acidic liquids such as wine, beer or tomato juice are used. At the moment you can also add vegetables, spices and herbs to the pot.

The bowl is then covered and cooked slowly over low heat until the meat is fine. This can be done on a low heat on the stove, on fire, in a slow stove or more often, on the middle stand of the oven, which was preheated to about 325 degrees Fahrenheit (163 degrees Celsius). Braise pork for several hours until it is completely tender. The length of time will vary depending on the type and thickness of the pork. The duration is not absolutely critical, but if it continues long after the PORK is tender, the meat will be dry and created.

Also be aware that allowing liquid to be cooked during the conquest time will adversely affect the tenderness of the meat. Make sure the liquid is maintained while cooking. Regular koCheck the pot to see if more fluid needs to be added.

When the meat is very tender, remove the meat and vegetables and put it aside. Use a slotted spoon or sieve to spin the fat from the sauce. If the sauce is too thin, cook until it starts thickening, add salt and pepper to taste. Braising is a classic cooking "one pot".

steamed pork produces tasty residues that can be stored in a refrigerator or freezer. Some believe that the flavors are improving over time, so pork can be chopped by a day or two, if desired. After mastering the basic technique, it can also be fun to experiment with different spices and liquids to achieve different results. One combination of flavors that works particularly well when the brood is white wine and chicken for cooking liquids, flavored with fennel and sage.