Braise/Stew

Osso Porko

Dredge pork in flour. Heat 1 Tbsp/15 mL oil in a skillet; cook pork until browned on both sides, working in batches if necessary. Heat the remaining 1 Tbsp/15 mL oil in a large ovenproof casserole, and sauté onions and

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Pork and Pepper Stew

Combine flour, salt, cumin and pepper in a plastic bag. Add pork cubes and shake to coat, shaking off excess. Heat 2 Tbsp/125 mL oil in a large saucepan. Add pork and brown in batches, about 5 minutes, adding remaining

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Pork and Sweet Potato Stew

Trim any visible fat from pork cubes. Heat oil in a Dutch oven over medium-high heat. Brown pork cubes in batches. Add onions, celery, broth, thyme, lemon rind and juice. Cover and simmer 1 hour or until meat is tender.

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Pork Capicola in 5-Spiced Red Chile Honey

Rub meat with 5-spice, salt and pepper. Stir remaining ingredients in a heavy-bottomed pot; add the seasoned meat. Bring up to a simmer over medium heat, cover and braise in a 300°F (150ºC) oven for 2 ½ hours, until meat

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Pork Carnitas with Pico de Gallo

Cut pork into 1″/2.5 cm cubes; remove visible fat. Place in a heavy saucepan with onion, garlic, orange, lime juice, jalapeno and seasonings. Add water to just cover. Bring to boil and simmer, uncovered, until pork is almost falling apart.

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Pork Enchiladas

Place pork in a large pan with 1/4 cup/50 mL water. Cover and cook over medium heat, 8 to 10 minutes. Uncover, cook and stir over high heat until drippings are brown, 10 to 12 minutes. Add 1 cup/250 mL

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Pork Provencale

Coat pork cubes with flour. Heat oil in a large heavy skillet on medium-high heat; brown cubes for 3-4 minutes. Add garlic and sauté for 1 minute. Season to taste, pour in wine and bring to a boil. Cover and

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Spicy Green Chile Stew

Over medium-high heat, heat in oil in a Dutch oven or deep skillet. Add pork cubes and brown, in batches, if necessary. Add remaining ingredients except tortillas. Bring to a boil; reduce heat; cover and simmer 1 hour or until

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Whisky Molasses Braised Pork

For marinade, combine 4 cloves garlic, 2 Tbsp/25 mL whisky, 1 Tbsp/15 mL lemon juice, salt, pepper and cayenne. Place pork cubes in a resealable plastic bag. Pour marinade over; close bag and massage to coat cubes well. Marinate 4-24

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