Braising

Braising

Braising takes time, but the result is worth every
minute—delicious, juicy Chairman’s Reserve® Premium
Pork on your plate!

THE BASICS

For successful browning, pat the pork dry with paper towels.
If not dry, the pork will steam, not brown.

Coat meat lightly with seasoned flour, if desired.

In a large, heavy pan with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.

Cover meat with desired liquid(s). Feel free to use something like wine, broth or even beer.

When browning, leave a little space between items in your pan so that moisture can escape and give you an evenly browned piece of pork.

Cover pan and simmer over low heat on the stove or in a low to moderate (275ºF to 300ºF) oven for 1 to 3 hours, until tender.

If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.


try it out
  • Blade Steak (Pork Steak)
  • Cutlets
  • Sirloin Chops, bone-in and boneless
  • Loin or Shoulder Cubes
  • Shoulder (Butt)