Braised Curry Pork Recipes

CURRIED CIDER-BRAISED PORK CHOPS

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.

BRAISED CURRY PORK

Steps:

• Place pork and vegetables in a container for marinating.
• In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt.
• Placed the spices over the pork along with the wine and orange juice.
• Mix together, cover and refrigerate, preferably overnight.
• Preheat oven to 350°F.
• Remove the pork from the marinade (reserving the marinade).
• Heat oil in a large pan until hot.
• Add pork and sear on all sides.
• Remove the pork and place into an oven proof pot with a lid (dutch oven).
• Add the onions and celery to the pan and saute until soft.
• Add the flour and slowly stir in the marinade.
• Cook until reduced by half.
• All the beef broth and raise the heat.
• When the liquid boils, pour it over the pork and cover.
• Place into the oven for at least 2 1/2 hours (or cook in a slow cooker).
• Serve with coconut rice.

BRAISED PORK SHANK

Steps:

• For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
• Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
• After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
• For the braise: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
• Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
• Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
• The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.