Spicy Braised Pork Recipes

BRAISED PORK SANDWICH WITH SPICY TOMATO BROTH (TORTAS AHOGADAS)

Steps:

• In a large, heavy skillet, heat the vegetable shortening over medium-high heat. Sprinkle the pork all over with salt and pepper. Sear the meat on all sides until golden brown, about 5 minutes per side.
• Carefully add 3 cups water, the garlic, peppercorns, bay leaf and onion. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and simmer until the meat is tender, about 25 minutes. Uncover and continue to cook until the liquid completely evaporates and the pork meat is browned, about 30 minutes.
• Meanwhile, warm the refried beans in the microwave or in a saucepan over low heat.
• Transfer the meat to a cutting board. Discard the garlic, peppercorns, bay leaf and onion. Thinly slice the pieces of pork.
• Cut each bolillo in half lengthwise, spread 2 tablespoons of refried beans on each bottom half and top with 1/4 cup pork. Put the other bolillo half on top. Serve in shallow bowls and drench each torta with the warm Spicy Tomato Broth.
• Combine the tomatoes, garlic, onions, oregano and chile in a blender and process until smooth.
• Heat the vegetable oil in a medium, heavy saucepan over medium-high heat. Transfer the tomato mixture to medium, heavy saucepan and add the chicken broth. Bring to a boil. Reduce the heat and simmer until bright red, about 10 minutes. Season with salt and pepper.

BRAISED PORK ALL'ARRABBIATA

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
• In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
• Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
• Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
• Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it's evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

BRAISED BBQ PULLED PORK

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
• Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
• Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

BRAISED PORK SHOULDER

Steps:

• Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
• Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
• Dump excess oil from pan, leaving a coating of oil.
• Add onions to pan and sweat over low heat until translucent.
• Return pork to pan and add remaining ingredients.
• Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
• Remove pork from pan and let rest 10-15 minutes before slicing.
• Serve with a starch and vegetables.

SPICY BRAISED PORK

Steps:

• Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes.
• Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
• Let the meat marinate for at least 8 hours or overnight, refrigerated.
• Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
• Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat.
• Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
• Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks.
• Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns.
• When the meat is nicely colored and crusted on all sides, in about 6 minutes, pour a cup or so of hot stock into the pan, to a depth of at least 1/4 inch.
• Bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
• Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes.
• Add hot stock as needed to keep the liquid level up.
• After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
• Cook meat and olives together for about 15 minutes, covered, until the pork chunks are tender all the way through--they'll be firm but readily pierced with a fork.
• Uncover pan and cook stew for a few more minutes over medium heat, until the sauce thickens and coats the pork chunks, with no soupiness in the pan; serve hot.
• Recommended to serve with braised swiss chard and cannellini beans or polenta.