Many people know braising as pot roasting, and it’s primarily used when cooking larger cuts. This cooking method is great for tenderizing the pork and developing rich, moist flavours.
1) Using a bit of oil, brown all sides of the pork in a large pan
2) Add a small amount liquid and cover tightly
3) Cook in oven at 300˚F until done
Broiled and grilled pork are perfect for when you’re short on time. These simple and fast cooking method gives the pork a crispy, brown crust while keeping the meat tender inside.
1) Season up or try marinating your pork first
2) Depending on the cut, cook at medium-high heat for 5 or 10 minutes per side, turning the meat once to lock in those flavours
3) Let the meat rest for a bit then serve with any tasty side
Roasting usually uses your oven and for it, you don’t add any liquid to the pan. And if possible with the cut, leave the bone in as the meat will cook faster as the bone helps conduct the heat.
1) Try using a shallow pan for cooking
2) Cook at 350˚F with the pan remaining uncovered
3) If the outside is cooking faster than you want, loosely cover with aluminum foil while the pork keeps cooking
Stewing is similar to braising as both use moist heat, slow cooking methods that tenderize your pork. Stewing, however, uses small, uniform pieces of meat that are totally immersed in liquid when cooking.
1) Using a bit of oil, brown all sides of the pork in a large pan (some folks coat the meat in flour first
2) Cover meat with desired liquid(s)
3) Cover and simmer on low hear for 1 - 3 hours, until tender
Stewing tip: If adding vegetables to the stew, add them towards the end of cooking time, during the last 20 to 45 minutes.