Braised Jager Sauce Pork Recipe

Season and dust pork

Pat the pork cubes dry with paper towels. In a bowl or on a tray, toss the pork with the kosher salt and black pepper. Lightly dredge each piece in the 1/2 cup flour, shaking off excess; set aside on a plate.

Brown the pork

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the oil and 1 tablespoon of the butter. Once shimmering, add the pork in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until deeply golden. Remove browned pork to a plate and repeat with remaining pork, adding the remaining tablespoon of butter if needed. Do not overcrowd the pan.

Sauté onions and mushrooms

Reduce heat to medium. If there is excessive fat in the pan, pour off to leave about 1 tablespoon. Add the sliced onion and a pinch of salt; cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it mostly evaporates and the edges brown, about 6–8 minutes.

Develop sauce base

Stir in the tomato paste and cook 1 minute to remove rawness. Add the crushed juniper berries and bay leaf. Pour in the white wine (or vermouth) to deglaze the pan, scraping up browned bits from the bottom; simmer until the wine is reduced by half, about 2–3 minutes.

Braise

Return the browned pork and any collected juices to the pot. Add the beef or veal stock so the meat is mostly submerged (about 2 cups). Bring to a gentle simmer, then cover with a lid and reduce heat to low. Simmer gently for 60–75 minutes, or until the pork is very tender and easily shredded with a fork. Check once halfway to skim any foam and ensure even cooking.

Reduce sauce and finish

Once the pork is tender, remove the meat to a plate and increase heat to medium-high. Discard the bay leaf and taste for seasoning. Reduce the braising liquid uncovered until slightly thickened, about 6–10 minutes. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Return the pork to the pan and simmer gently 3–4 minutes to marry flavors and warm through. If sauce needs more body, whisk 1 teaspoon of flour or cornstarch with 1 tablespoon cold water and stir in, simmering one minute, until desired thickness.

Adjust seasoning with salt and pepper to taste and a squeeze of lemon juice if desired to brighten the flavor. Sprinkle chopped fresh parsley over the finished braised pork Jäger sauce and serve hot.