BRAISED PORK SHANK
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h
Yield 6 to 12 servings
Number Of Ingredients 21
Steps:
- For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
- Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
- After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
- For the braise: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
- Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
- Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
- The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.
CIDER-BRAISED PORK CHEEKS
You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 12
Steps:
- Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
- Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
- Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
- Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.
Nutrition Facts : Calories 1619 calories, Carbohydrate 23.5 g, Cholesterol 193.3 mg, Fat 153.3 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 58 g, Sodium 296.7 mg, Sugar 9.8 g
SHERRY-BRAISED PORK CHEEKS
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread
Provided by Caroline Hire - Food writer
Categories Dinner
Time 2h25m
Yield Serves 2 or 4 as tapa
Number Of Ingredients 11
Steps:
- Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
- Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
- Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
- Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
- Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.
Nutrition Facts : Calories 380 calories, Fat 20.7 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 2.1 grams fiber, Protein 27.7 grams protein, Sodium 0.6 milligram of sodium
INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)
This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, "Essentials of Classic Italian Cooking," that maiale al latte is one of a handful of dishes that "most clearly express the genius" of regional Italian cooking. At its simplest, it is tough, inexpensive pork braised to finely textured tenderness in a pot of whole milk. As the caramelized milk reduces, it separates into extremely delicious curds and sauce infused with herbs and lemon. Serve this pressure-cooker version with bread or over polenta, pappardelle or rice.
Provided by Sarah DiGregorio
Categories dinner, meat, main course
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
- Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
- Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.
More about "instant pot braised pork cheeks food"
BRAISED INSTANT POT PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (30)Total Time 1 hrCategory PorkCalories 776 per serving
- Grab your Instant Pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, light soy sauce, dark soy sauce, sugar, salt, and water.
- Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.
- Safely release pressure, open the lid when safe, and carefully lower the pork belly into the instant pot.
- Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the pork belly, and cut into smaller chunks as desired.
INSTANT POT PORK CHEEK STEW - MEATIFIED
From meatified.com
Estimated Reading Time 5 mins
- SEAR: Pat the pork cheeks dry with some paper towel, then trim off any loose pieces of fat. Cut the pork cheeks into 2 x 3 inch / 5 x 7.5 cm pieces so that they’re evenly sized. Heat a large skillet over medium heat and add the fat of your choice. Working in batches, sear the pork cheek pieces until they are golden brown on both sides, then transfer them to the insert of the Instant Pot. You can use the “sear” function of the Instant Pot if you would like, but it will take much longer to get all the pieces done, so I prefer to just dirty up a large cast iron skillet.
- PRESSURE COOK: Pour the broth over the browned pork cheeks, then add the mushrooms, leek, onion, garlic and sea salt. Check the rubber seal is in place on the lid, that the shield is in place, that the float valve moves freely and that the weight is set to the “sealing” position. Pop the lid on and lock it into the closed position. Use the “Meat and Stews” setting to pressure cook for 45 minutes, until the meat is fork tender.
- BLEND: Carefully turn the weight to the “venting” position so that the pressure is quickly released. Remove the pork cheek pieces to a chopping board and use two forks to gently shred them into bite size pieces. Carefully transfer the cooked vegetables and all of the cooking liquid from the Instant Pot to a large blender and add the lemon juice. Make sure that the blender is large enough to handle 5 cups / 1.2 l of hot liquid, making sure to leave part of the lid open to allow steam to escape when blending, covered with a kitchen towel if needed. Blend until you have a smooth, sauce like consistency, then taste and add any extra salt, if needed.
- SERVE: Transfer both the shredded meat and the blended liquid to the insert of the Instant Pot and stir through to combine into a silky smooth stew. You can either serve it immediately, or pop the insert back into the Instant Pot and use the “warm” setting to keep it hot until you’re ready to serve.
EASY BRAISED PORK SHOULDER INSTANT POT RECIPE
From munchkintime.com
BRAISED PORK CHEEKS WITH APPLE - PINCH OF NOM
From pinchofnom.com
INSTANT POT TAIWANESE BRAISED PORK BELLY (FORK TENDER)
From tiffycooks.com
INSTANT POT BRAISED PORK BUNS - THE WOKS OF LIFE
From thewoksoflife.com
DELICIOUS, TENDER BRAISED PORK CHEEKS - BLOGTASTIC FOOD
From blogtasticfood.com
INSTANT POT TAIWANESE BRAISED PORK (LU ROU FAN) - AMY
From pressurecookrecipes.com
KETO ORANGE-BRAISED PORK - INSTANT POT RECIPE - DIET …
From dietdoctor.com
ITALIAN-STYLE BRAISED PORK CHOPS – INSTANT POT RECIPES
From recipes.instantpot.com
BEST INSTANT POT BRAISED PORK RECIPE — HOW TO MAKE …
From delish.com
Cuisine ChineseServings 8Occupation Former Senior Food ProducerTotal Time 1 hr 10 mins
THE BEST BRAISED PORK CHEEK RECIPE - WHERE IS MY SPOON
From whereismyspoon.co
BRAISED PORK CHEEKS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED PORK HOCK WITH POTATOES – INSTANT POT RECIPES
From recipes.instantpot.com
INSTANT POT CHINESE BRAISED PORK - AHEAD OF THYME
From aheadofthyme.com
TENDER BRAISED PORK CHEEKS FROM SPAIN - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
AUTHENTIC TAIWANESE BRAISED PORK RICE (INSTANT POT & EASY)
From tiffycooks.com
COLA-BRAISED PORK ROAST – INSTANT POT RECIPES
From recipes.instantpot.com
30 BEST INSTANT POT VORTEX AIR FRYER RECIPES
From eatwithcarmen.com
CITRUS-BRAISED PORK STEW – INSTANT POT RECIPES
From recipes.instantpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search