Braised Pork; AKA: Nature's Candy, One of the most delicious things ever.
Braising Pork at the restaurants I've worked at has to be my favorite thing to do. It's really easy and braised pork is absolutely delicious. I call it nature's candy as a joke, but when the pork is finished cooking it is hard to stop eating it. Braising really is just a basic skill, and this is not a complicated recipe at all. This recipe will result in all sorts of stuff that you should save and use.
You will need some type of large shallow pan, aluminum foil, a pork butt (or two) three rough chopped onions, five chopped carrots, half a bunch of celery chopped (leaves and all), twelve peeled cloves of garlic, one sprig of thyme and one sprig of rosemary tied together with twine, water to cover the pork, and kosher salt.
Start your pan over medium heat and sear all sides of the pork butt (It is best to use a bone in pork butt). Add all your onions, celery, carrots, and garlic. Fill the pan with water to just cover the pork. Add a generous amount of salt (to taste; you don't want the stock to be unbarably salty) Throw in the bundle of thyme, and rosemary tying one end of the twine to a handle if you have one. This will make it easier to remove the rosemary and thyme when the pork is finished cooking. Cover everything tightly with aluminum foil, and braise in a 400 degree oven until the pork falls off the bone.
Disgard the rosemary and thyme. Serve the pork with the veggies over mashed potatoes. One thing I like to do is puree some of the cooked veggies with a little of the stock to make a quick gravy. If you allow the pork to cool, the fat will all rise to the top and can be easily removed. Use the fat to cook with; it will make the best grilled cheese you've ever had. Save the extra pork stock for using in soups, pan sauces, or as a jus for pulled pork sandwiches.
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