Mount Grace Farm Braised Pork Recipe
Make Mount Grace Farm Braised Pork Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Searing & Braising Liquid
Finishing & Garnish
Method
Pork and Marinade
- 1
Season and Dredge
Pat the pork pieces dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. Spread the all-purpose flour on a rimmed plate and lightly dredge each pork piece, shaking off excess flour; set on a tray and let rest 15 minutes while you prepare other ingredients.
Searing & Braising Liquid
- 2
Preheat and Sear
Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the neutral oil and 1 tablespoon butter. When shimmering, add the dredged pork pieces in a single layer (work in batches if needed) and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate and repeat until all pieces are browned.
- 3
Sauté Aromatics
Reduce heat to medium. Add the remaining 1 tablespoon butter to the pot. Add the diced onion, carrots, and celery; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the chopped garlic and tomato paste; cook 1–2 minutes more until the tomato paste darkens and the garlic is fragrant.
- 4
Deglaze
Pour in the dry white wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes.
- 5
Build the Braising Liquid
Return the seared pork and any accumulated juices to the pot. Add the chicken stock, apple cider, thyme sprigs, rosemary, bay leaves, soy sauce, brown sugar, and peppercorns (if using). The liquid should come about two-thirds up the pieces of meat; add up to 1/2 cup extra stock or water if necessary. Bring the liquid to a gentle simmer on the stovetop.
- 6
Braise
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is tender and easily pulls apart with a fork, about 2 to 2 1/2 hours depending on piece size. Check once halfway through to ensure liquid level is adequate; add a splash of stock or water if it looks low.
Finishing & Garnish
- 7
Rest and Strain Sauce
Remove the pot from the oven. Transfer the pork pieces to a large platter and tent loosely with foil to rest 10–15 minutes. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids and herbs.
- 8
Reduce and Finish Sauce
Bring the strained braising liquid to a simmer over medium heat and reduce until slightly thickened, about 8–12 minutes. Whisk in 1 tablespoon cold butter and the lemon juice (if using) to finish and give the sauce a glossy texture. Taste and adjust seasoning with salt and pepper as needed.
- 9
Serve
Shred or slice the braised pork as desired. Spoon the finished sauce over the pork, garnish with chopped fresh parsley, and serve with mashed potatoes, polenta, or roasted root vegetables.