Braising Pork

Braising Pork

COOKING BASICS:

Coat meat lightly with seasoned flour, if desired.
In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
Cover meat with desired liquid(s).
Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

Cannuli.Note:
_-Do be careful not to overcook pork. It doesn't need to be cooked to death, until completely white inside (read: tough & dry) for fear of trichinosis, which is no longer a concern due to modern feeding practices. Cooking the meat to medium doneness - an end temperature of 160° F. on a meat thermometer (See our Fear Not! page for further details), with a slight blush of pink in the center, will ensure a tender, juicy and flavorful piece of pork.
_--If you haven't had much pork lately -- because you remember the bad old days -- then you really ought to try some succulent, delicious pork cooked the right way!
_-For more about cooking tender, juicy pork, and the "non-issue" of trichinosis, Click Here.