Braising is a great cooking technique for tougher cuts of pork that helps break down the connective tissue and result in fork-tender meat. The braising liquid plays an important role in adding moisture and flavor as the pork cooks low and slow. Choosing the right braising liquid can really enhance the end result. Some good options for braising liquid for pork include broth, wine, cider, beer, and juice. Each imparts its own unique flavor profile. The cooking method, cut of pork, and desired end flavor can help determine which braising liquid to use.
Why Braise Pork?
Braising is ideal for pork shoulder and other fatty or tough cuts. The long, slow cooking time allows the connective tissue in the meat to break down into gelatin, leaving the pork very moist and tender. The gentler heat prevents the pork from drying out like it might with higher temperature cooking methods. The braising liquid keeps the pork constantly moist and adds tons of flavor as the pork cooks in the liquid. The end result is fall-apart, succulent pork that is full of the flavors from the braising liquid.
Types of Braising Liquid
Broth
Chicken, beef, or vegetable broth make excellent braising liquids. Broth adds moisture and a savory flavor to the pork. Light chicken broth is a versatile, mild option. Beef broth pairs well with pork and adds richer, meatier flavors. Vegetable broth can provide great flavor too without overwhelming the flavor of the pork. Try mushroom, onion, or celery broth. Broths are a great base liquid that can be flavored further with aromatics.
Wine
Wine adds delicious complexity and acidity to braised pork. White wines like Chardonnay, Riesling, and Pinot Grigio work well. For red wine, try Merlot, Cabernet Sauvignon, or Pinot Noir. Wine’s acidic notes balance the richness of the pork. Its fruity flavors impart nice complexity. To mellow harsh tannins, simmer the wine for a few minutes before adding the pork. The alcohol will cook off as the pork braises.
Apple Cider
Sweet, tangy apple cider makes a wonderful braising liquid for pork. It gives a lovely fruitiness and balances pork’s richness. Apple cider vinegar can also be added to the cider for more tang. Fresh apple slices or chopped dried apples added to the cider braising liquid complement the flavors. Apple cider pairs especially nicely with pork shoulder or pork chops.
Beer & Ale
The subtle malty notes and effervescence of beer or ale make an amazing braising liquid for pork. Lagers, pale ales, amber ales, and wheat beers work well. The hops add an herbal, citrusy element while the malts contribute a pleasing sweetness. Evaporation during braising intensifies the beer flavors. For richer flavor, try braising pork in porter or stout beer. The dark beers’ roasted coffee and chocolate notes pair beautifully with pork.
Fruit Juice
Fruit juices like orange, apple, cranberry, pomegranate, pineapple, or grape juice lend their vibrant flavors to pork. Citrus juices like orange, grapefruit, or lemon work especially well with their bright acidity to cut through pork’s richness. Sweeter juices like apple, pineapple, and pomegranate provide nice fruit flavor. Combining fresh fruit juice with spices, herbs, or another liquid like broth rounds out the flavor.
Coconut Milk
For a Thai or tropical twist, coconut milk makes an amazing braising liquid for pork. Its subtle coconut flavor pairs nicely with pork. Spices like curry powder or garam masala complement it well. Cilantro adds freshness. Coconut milk has high fat content that helps the pork stay remarkably moist and tender.
Aromatics, Herbs & Spices
Adding aromatics, herbs, and spices to the braising liquid amps up the flavor even further. Here are some good options to try:
- Garlic
- Shallots
- Onion
- Ginger
- Lemongrass
- Chiles
- Bay leaves
- Peppercorns
- Cinnamon sticks
- Cloves
- Orange peel
- Rosemary
- Thyme
- Parsley
- Cilantro
- Sage
- Paprika
- Cumin
- Coriander
- Curry powder
Select herbs and spices to complement the main braising liquid. Aromatics like onions, shallots, carrots, and celery make a classic mirepoix. Don’t be afraid to experiment with different flavor combinations.
Best Cuts for Braising
The best pork cuts for braising include:
- Pork shoulder – Also called Boston butt or pork butt, it has a good amount of fat and connective tissue that breaks down into succulent, tender meat.
- Pork leg – With more connective tissue, the leg also braises extremely well. Fresh ham or picnic ham work great.
- Country-style ribs – These meaty ribs become fall-off-the-bone tender when braised.
- Spare ribs – Braising makes their tough meat remarkably tender and juicy.
- Pork belly – The high fat content ensures velvety soft, rich pork belly after braising.
Leaner cuts like pork chops, pork loin, or tenderloin can also braise well since the moist cooking environment prevents them from drying out. They just have less connective tissue to break down.
How to Braise Pork
Here is a simple step-by-step guide to braising pork:
- Select a flavorful braising liquid like broth, wine, cider, or coconut milk.
- In a Dutch oven, brown the pork on all sides in batches if needed.
- Remove pork and add aromatics like onions, garlic, and carrots. Cook until fragrant.
- Add braising liquid and any herbs, spices, or other seasonings.
- Return pork to pot along with any accumulated juices.
- The liquid should come about 1/3 to 1/2 way up the pork. Add more if needed.
- Bring to a simmer, cover, and braise at 300°F to 325°F for 1 1/2 to 3 hours until fork tender.
- Transfer pork to a plate. Let stand for 10 minutes covered with foil.
- Meanwhile, simmer braising liquid to reduce and thicken.
- Slice pork or shred with two forks. Add sauce and serve!
The pork can braise in the oven or on the stovetop at a gentle simmer. Lower, slower cooking results in super tender meat. Letting it rest after braising allows the juices to redistribute through the meat.
Braised Pork Dishes
Many iconic pork dishes call for braising including:
- Pulled Pork – Pork shoulder braised in flavorful barbecue sauce makes incredible pulled pork sandwiches.
- Carnitas – Braising pork shoulder or leg in a citrus-spiked Mexican broth creates succulent carnitas.
- Ropa Vieja – Spicy, tomato-based Cuban shredded flank steak stew, adapted with pork for Ropa Vieja de Puerco.
- Osso Buco – Cross-cut veal shanks braise in a white wine broth for this Italian classic. Substitute pork shanks for a rustic rendition.
- Red-Cooked Pork – Chinese braised pork belly or shoulder in soy sauce, rice wine, and warm spices like star anise and cinnamon.
- Adobo – A Filipino pork stew braised in a marinade of vinegar, soy sauce, garlic, and black peppercorns.
The braising method works with all sorts of global flavors. Braise pork shoulder in mole sauce for a Mexican mole colorado. Or try pork vindaloo or curry for an Indian spin.
Sample Braised Pork Recipes
Here are a few braised pork recipe ideas that highlight different braising liquids:
Apple Cider Braised Pork Loin
– 2 lb pork loin
– 2 cups apple cider
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 bay leaves
– 1 tablespoon fresh thyme
– Salt and pepper to taste
1. Season pork loin with salt and pepper. Brown in skillet on all sides.
2. Remove pork from skillet. Add onion and garlic and cook until softened.
3. Return pork to skillet and add remaining ingredients.
4. Bring to a simmer, cover, and braise for 1 1/2 hours until tender.
5. Let pork rest 10 minutes before slicing.
Coconut Braised Pork Belly
– 1 1/2 lbs pork belly, cut into 2-inch pieces
– 1 cup coconut milk
– 1 stalk lemongrass, smashed
– 2-inch knob ginger, sliced
– 3 garlic cloves, minced
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– Lime wedges for serving
1. Season pork belly with salt and pepper. Brown in batches in a skillet.
2. Remove pork. Add aromatics and cook until fragrant.
3. Return pork to skillet. Stir in coconut milk, fish sauce, and brown sugar.
4. Simmer gently for 1 1/2 hours until pork is very tender.
5. Serve with lime wedges.
Red Wine Braised Pork Shoulder
– 3 lb bone-in pork shoulder
– 1 bottle Cabernet Sauvignon or Merlot
– 3 cups low sodium chicken broth
– 3 garlic cloves, minced
– 2 bay leaves
– 1 teaspoon chopped fresh rosemary
– 1/2 teaspoon dried thyme
– Salt and pepper
1. Season pork shoulder with salt and pepper. Brown on all sides.
2. Remove pork from pot. Add garlic and cook 1 minute.
3. Pour in wine and broth. Add bay leaves, rosemary, and thyme.
4. Return pork to pot along with any accumulated juices.
5. Braise at 300°F for 3 hours until fork tender.
6. Transfer pork to plate and tent with foil.
7. Simmer liquid until reduced by half to thicken sauce.
8. Shred pork and moisten with sauce.
Tips for Braised Pork Perfection
– Dry pork well and brown thoroughly for flavorful fond on bottom of pot.
– Use a Dutch oven or heavy pot with a tight fitting lid for even, efficient braising.
– Liquid should come about halfway up pork to keep it moist.
– Keep braising liquid at a gentle simmer, not a rolling boil.
– Don’t peek! Lifting the lid too much lets heat escape and can cause overcooking.
– Let pork rest about 10-15 minutes before slicing or shredding to allow juices to redistribute.
Common Questions
What temperature should you braise pork at?
Braise pork low and slow at 300°F to 325°F for best results. The gentle heat tenderizes the meat while keeping it succulent. Higher temperatures can toughen the pork and dry it out.
How long do you braise pork for?
Braise pork shoulder or other tougher cuts for 2 to 3 hours until fork tender. Leaner cuts like pork chops or tenderloin braise quicker in 1 to 1 1/2 hours. Check larger cuts with a meat thermometer, aiming for 200°F to 205°F internal temperature.
Can you braise pork in the oven?
Yes, the oven is perfect for braising pork. Use a Dutch oven with the lid on and set the oven to 300°F to 325°F. Braise for the suggested time until tender. The indirect heat of the oven circulates evenly around the pork.
Should you sear pork before braising?
It’s highly recommended to brown the pork pieces before braising. Searing adds flavor from the caramelized pork juices on the bottom of the pan. It also gives the pork a nice color and crust.
What is the difference between braising and stewing?
Braising uses larger pieces of meat while stews use small pieces or chunks of meat. Braising liquid only partially covers the meat while stew needs enough liquid to fully submerge the ingredients. Braising uses lower heat while stews simmer more rapidly. Both methods result in tender meat and wonderful sauce.
Conclusion
Braising is a foolproof cooking method that transforms even the toughest pork cuts into succulent, fork-tender masterpieces. Choosing a flavorful braising liquid provides moisture and infuses the pork with taste as it slowly cooks. Broths, wines, ciders, beers, juices, and coconut milk all make excellent braising liquids. Adding herbs, spices, and aromatics boosts the flavor even more. Cuts like shoulder and leg braise especially well due to their higher connective tissue content. Allow plenty of time for the pork to become tender using the low, gentle heat that braising requires. The result is amazing dishes like pulled pork, osso buco, adobo, and more that are full of deep, rich flavor. With the right braising liquid and technique, braised pork can become an incredible centerpiece to meals that you’ll make again and again.