Braising Temperature For Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED PORK BELLY (红烧肉/HONG SHAO ROU/RED COOKED PORK)



Braised pork belly (红烧肉/hong shao rou/red cooked pork) image

Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.

Provided by KP Kwan

Categories     Main

Time 1h45m

Number Of Ingredients 12

500g (1 pound) pork belly
1 stalk scallion
1cm (1/2 inch) length ginger
1.5 tbsp sugar
1 tbsp cooking oil
2 tbsps Shaoxing wine
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 stalk scallion
1cm (1/2 inch) length ginger
1 star anise
water to braise and blanch the pork

Steps:

  • Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
  • After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Reserve some blanching water and pass it through a wire mesh strainer.
  • Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
  • Pan-fry the pork for two minutes until all the sides are sear and colored.
  • Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
  • Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
  • Dish out and garnish with thinly sliced scallion. Serve.

Nutrition Facts : Calories 229 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1288 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make and share this Braised Pork Shoulder recipe from Food.com.

Provided by Barb G.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -6 lbs boneless pork shoulder
2 -3 tablespoons olive oil
1 onion, cut in half, then thinly sliced
4 medium tomatoes, seeded and chopped
4 -6 garlic cloves, peeled, and chopped
1/2 teaspoon cumin
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle peppers
1/4-1/2 cup water
salt and pepper

Steps:

  • Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
  • Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
  • Dump excess oil from pan, leaving a coating of oil.
  • Add onions to pan and sweat over low heat until translucent.
  • Return pork to pan and add remaining ingredients.
  • Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
  • Remove pork from pan and let rest 10-15 minutes before slicing.
  • Serve with a starch and vegetables.

BRAISED PORK BELLY



Braised Pork Belly image

In this recipe for pork belly, the meat sits in a dry rub overnight and then is braised in a flavorful liquid, making for a succulent piece of meat.

Provided by Barbara Rolek

Categories     Dinner     Entree

Time 12h

Yield 4

Number Of Ingredients 21

For the Dry Rub Marinade:
1 tablespoon kosher salt
1 tablespoon ground fennel seed
1 tablespoon ground allspice
1 tablespoon ground black pepper
For the Pork:
1 1/2 pounds pork belly (in one rectangular piece, at least 60 percent lean)
For the Braising Liquid:
1 tablespoon olive oil, plus more for sauteeing pork
1 medium yellow onion ( chopped )
1 large carrot (peeled and chopped)
3 ribs celery (chopped)
3 cloves garlic
3 tomatoes (whole)
2 cups dry white wine
1 (2-inch) cinnamon stick
1 star anise pod (whole)
2 juniper berries (whole)
1 cardamom pod
1 clove (whole)
1 quart chicken stock

Steps:

  • Gather the dry rub ingredients and pork.
  • In a small bowl, combine the salt, fennel seed, allspice, and black pepper until thoroughly mixed.
  • Rub onto all sides of the pork belly.
  • Place the belly in a nonreactive pan and top the meat with any remaining dry rub.
  • Cover with plastic wrap and refrigerate overnight.
  • Gather braising ingredients.
  • In a large saucepan, heat the oil over medium heat.
  • Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.
  • Add the garlic and whole tomatoes and cook another 5 minutes.
  • Add the wine and cook until evaporated.
  • Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.
  • Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan .
  • Place the tomatoes around the pork.
  • Pour the hot braising liquid over the pork belly.
  • Cover with aluminum foil and place in the oven. Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)
  • Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.
  • Cut the belly into 4 portions.
  • Add a little oil to a hot skillet and sauté for 2 minutes, fat-side down. Finish warming in the oven for 5 minutes, then serve.

Nutrition Facts : Calories 781 kcal, Carbohydrate 28 g, Cholesterol 150 mg, Fiber 5 g, Protein 48 g, SaturatedFat 15 g, Sodium 1504 mg, Sugar 12 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g

More about "braising temperature for pork recipes"

BRAISING AND STEWING PORK - HOW TO COOKING TIPS
braising-and-stewing-pork-how-to-cooking-tips image
Web Place the meat in the heated pan and sear over medium high heat until pieces are nicely browned on both sides. To ensure even browning, do not overcrowd the pieces. Once browned, discard any excess grease and …
From recipetips.com
See details


OVEN-BRAISED COUNTRY-STYLE PORK RIBS RECIPE - THE …
oven-braised-country-style-pork-ribs-recipe-the image
Web 2021-07-11 Steps to Make It. Gather the ingredients. Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely …
From thespruceeats.com
See details


SIMPLE BRAISED PORK CHOPS RECIPE - THE SPRUCE EATS
simple-braised-pork-chops-recipe-the-spruce-eats image
Web 2022-10-11 Add the garlic and sauté until aromatic, about 30 seconds. Nestle the pork into the onion-garlic mixture. Give the chicken broth mixture a swirl. Pour over the pork and lower the heat to low. Cover the pan …
From thespruceeats.com
See details


BRAISING MEAT: YOU NEED TO KNOW THIS EASY COOKING …
braising-meat-you-need-to-know-this-easy-cooking image
Web 2021-01-03 Heat a small amount of neutral cooking oil (like canola oil) over high heat in a large Dutch oven. When the oil is shimmering, add the meat. It should sizzle as soon as it hits the pan; if it doesn’t, remove it …
From tasteofhome.com
See details


BRAISING TEMPERATURE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
Web Science of Cooking: Braising Makes A Tough Cut Tender ... top exploratorium.edu. Cooking temperatures must be high enough to kill microorganisms, yet not so high that …
From recipeschoice.com
See details


WHAT CUTS OF PORK ARE BEST FOR BRAISING? - TASTINGTABLE.COM
Web 2022-03-30 Two of the most popular pieces of pork to braise come from the foreleg: the upper Boston butt and the lower pork shoulder — adjacent, but confusingly named cuts, …
From tastingtable.com
See details


PERFECT BRAISED PORK RIBS | BRAISED PORK RIBS | PORK RIBS | COOKING PORK
Web Arrange the pork ribs in a large heavy skillet (with a lid). Put the salsa on the ribs, then the BBQ sauce, pepperoncini and juice. Mix the nutritional yeast, salt and pepper in ½ cup of …
From allyskitchen.com
See details


PORK COOKING TEMPERATURE AND TIPS | THERMOPRO
Web 2020-10-21 2 1/2 to 3 pounds. 45 minutes for each pound, at 325° F, and brown for 15 minutes at 450° F. Stuffed Pork Loin Chops. 1 1/4 to 1 1/2-inch. 165° F. Differs based on …
From buythermopro.com
See details


THREE-HOUR BRAISED PORK ROAST | CANADIAN GOODNESS
Web Preparation. Heat butter in a roasting pan and cook onions for 1 to 2 minutes, until transparent. Brown roast on all sides and season with salt and pepper. Add pumpkin …
From dairyfarmersofcanada.ca
See details


BRAISED PORK ROAST - DELICIOUSLY PLATED
Web 2017-01-04 Mix all dry ingredients to make dry rub, set aside. Pat dry pork roast. Massage dry rub into roast and set aside to rest. In a dutch oven, add enough olive oil to coat the …
From deliciouslyplated.com
See details


BRAISED PORK CHOP RECIPES
Web Smothered pork chops, marsala pork chops, and mushroom pork chops are a few of our top-rated and tender braised pork chop recipes. Pin Share Tweet Email Save. …
From allrecipes.com
See details


HERB STUFFED BRAISED PORK ROAST RECIPE | ONTARIO PORK
Web Place roast in dish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours. Filling: In a bowl, stir together breadcrumbs, parsley, eggs, cheese, salt, and …
From ontariopork.on.ca
See details


HOW TO BRAISE PORK - JUST COOK BY BUTCHERBOX
Web 2022-01-21 Follow these steps for a tender, fall-apart braised pork: Preheat the oven to 275°F. Pat the pork dry and season both sides with salt and pepper. Create the mirepoix …
From justcook.butcherbox.com
See details


HOW TO COOK PORK | TIMES AND TEMPERATURES | ONTARIO PORK
Web Pre-heat oven to 325F (165C). Bake pork chops in the oven for approximately 30 MINUTES, flipping at the 15-minute mark. Or until internal temperature reaches 155F …
From ontariopork.on.ca
See details


HOW TO PERFECT THE ART OF BRAISING | RICARDO
Web Ideally, the temperature should be kept just below boiling, between 185°F (85°C) and 195°F (90°C). In this temperature range, the collagen will need two to three hours to soften, …
From ricardocuisine.com
See details


Related Search