3 Meats Recipe

Season and brown the pork

Pat pork pieces dry. Season evenly with 1.5 tsp kosher salt and 1/2 tsp black pepper. Toss pork with 2 tbs flour to coat lightly. Heat 1 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat. When shimmering, add pork in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned pork to a plate.

Sauté aromatics and deglaze

Reduce heat to medium, add diced onion to the pan and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 1 cup chicken stock, scraping up browned bits from the bottom of the pan with a wooden spoon.

Braise

Return pork to the pot, add 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar and 2 thyme sprigs. Bring to a gentle simmer, then cover and reduce heat to low. Simmer gently for 1 to 1¼ hours, or until very tender (fork should pierce easily). Check once at 45 minutes and add a splash of stock if liquid is too low.

Finish pork

When tender, remove pork and keep warm. Increase heat and reduce braising liquid uncovered for 5–8 minutes to thicken slightly, or swirl in 1 teaspoon cold butter for shine. Taste and adjust seasoning with salt and pepper.

Season chicken

Pat chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Rub lemon zest over the skin side.

Sear and roast

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until hot. Place chicken thighs skin-side down and press lightly; cook without moving until skin is deep golden and crisp, 6–8 minutes. Flip thighs, add 1 tablespoon butter to the pan, then transfer skillet to a 400°F (200°C) oven and roast 8–10 minutes, until internal temperature reaches 165°F (74°C).

Finish and rest

Remove skillet from oven, transfer chicken to a cutting board and let rest 5 minutes. Squeeze lemon juice over the thighs, sprinkle with 2 tbs chopped parsley, and spoon any pan juices over the top.

Brown sausages

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 6 sausage links and brown, turning occasionally, about 6–8 minutes until evenly colored.

Finish with liquid and rosemary

Pour in 1/4 cup white wine or chicken stock, add 1 tsp chopped rosemary, reduce heat to a simmer, cover and cook 6–8 minutes until sausages reach 160°F (71°C) internal temperature and are cooked through. Uncover and simmer 1–2 minutes to reduce liquid slightly. Remove sausages and keep warm.

Portion steamed rice or mashed potatoes onto plates (about 4 servings). Arrange 2 chicken thighs, 2–3 sausage links and several pieces of braised pork per plate. Spoon reduced pork braising sauce over the pork and a little onto the starch as desired.

Add a small handful of mixed greens or quick slaw to each plate. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.