Pork Recipe

Marinate the pork

In a large bowl combine olive oil, soy sauce, brown sugar, apple cider vinegar, Dijon mustard, minced garlic, grated ginger, smoked paprika, salt and pepper. Whisk until sugar dissolves and ingredients are emulsified.

Add the pork pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Sear the pork

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat. Add 1 tablespoon olive oil. Remove pork from marinade (reserve marinade) and working in batches, sear pieces 2–3 minutes per side until browned. Transfer seared pork to a plate.

Sauté aromatics

Reduce heat to medium, add butter to the pot. Add sliced onion, carrots and celery. Cook, stirring occasionally, until onions are translucent and vegetables begin to soften, about 6–8 minutes.

Build the sauce

Stir in the reserved marinade and tomato paste, scraping up any browned bits from the bottom of the pot. Pour in the chicken stock, add bay leaf and thyme. Bring to a simmer.

Braise the pork

Return the seared pork and any accumulated juices to the pot. Cover with a lid, reduce heat to low and simmer gently until pork is fork-tender, about 1 to 1 1/4 hours. Alternatively, place covered Dutch oven in a 325°F (160°C) oven for the same time.

Thicken the sauce (optional)

When pork is tender, remove pork pieces to a serving platter and tent with foil to keep warm. Skim excess fat from the surface if desired. Bring the sauce to a low boil. Mix cornstarch with cold water to make a slurry and whisk into simmering sauce a little at a time until desired thickness is reached, about 1 minute.

Adjust seasoning and finish

Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in chopped parsley for brightness. Return pork to the pot briefly to reheat in the sauce if desired, or spoon sauce over the plated pork.

Serve the braised pork with lemon wedges on the side for a bright squeeze of acid. Suggested accompaniments: mashed potatoes, rice, or crusty bread to soak up the sauce.