Crisp Braised Pork Shoulder
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Salt1 tbsp
Olive Oil1 tsp
Black Peppercorn1 tsp
Mustard Seed1 tsp
Coriander Seed1 tsp
Cumin Seed3 cups
Water2 tbsps
Vegetable OilDirections:
1
Put oven rack in lower third of oven and preheat oven to 350°F
2
Pat pork dry and sprinkle all over with salt
3
Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total
4
Transfer to a plate
5
Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes
6
Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer
7
Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours
8
Transfer pork to a cutting board and keep warm, loosely covered with foil
9
Pour braising liquid through a sieve into a bowl, discarding solids
10
Skim off fat and keep liquid warm, covered
11
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary)
12
Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch
13
Transfer to plates as browned and spoon some braising liquid over pork
14
Serve with remaining braising liquid
15
Put oven rack in lower third of oven and preheat oven to 350°F
16
Pat pork dry and sprinkle all over with salt
17
Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total
18
Transfer to a plate
19
Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes
20
Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer
21
Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours
22
Transfer pork to a cutting board and keep warm, loosely covered with foil
23
Pour braising liquid through a sieve into a bowl, discarding solids
24
Skim off fat and keep liquid warm, covered
25
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary)
26
Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch
27
Transfer to plates as browned and spoon some braising liquid over pork
28
Serve with remaining braising liquid