braised pork
pork slowly cooked in a covered dish
TRANSLATION
braised pork = geschmortes Schweinefleisch, Schweinebraten --- GOOGLE INDEX braised pork: approximately 225,000 Google hits
STATISTICS
IN THE PRESS
His grandmother was a huge influence who regularly cooked him BRAISED PORK in a brown sauce.
(BBC News)
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The BRAISED PORK at this new Asian restaurant is worth climbing up to the spacious, quiet dining room with a great urban view.
(New York Times)
(BBC News)
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The BRAISED PORK at this new Asian restaurant is worth climbing up to the spacious, quiet dining room with a great urban view.
(New York Times)
Did you
know?
braised pork
noun
- pork that is cooked slowly in a covered pot or dish in a little fat and liquid
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Braised pork recipe
Ingredients:
- 1 1/2 to 2 kilogram pork loin roast, trimmed
- 4 cloves garlic, sliced
- salt and pepper
- 1/2 teaspoon each sage and thyme or 1 teaspoon rosemary
- 250 millilitres chicken broth
- 75 millilitres dry white wine
- 75 grams flour
Brown pork roast on all sides in a large pot or Dutch oven to remove excess fat. Make cuts in the roast with a small knife and insert garlic slices. Season with salt, pepper and spices (sage/thyme or rosemary). Add broth and wine. Cover and cook on low for two to three hours. Remove roast and skim excess fat from juices. Combine flour with about 3 tablespoons cold water and stir until smooth. Turn the pot to high and stir in the flour mixture. Cook and stir until the sauce thickens (this may be done on the stove top). Serve the pork and sauce with potatoes or noodles.
Serves about 8.
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SMUGGLE OWAD into today's conversation
"I can really recommend the braised pork in this restaurant."
noun
- pork that is cooked slowly in a covered pot or dish in a little fat and liquid
---
Braised pork recipe
Ingredients:
- 1 1/2 to 2 kilogram pork loin roast, trimmed
- 4 cloves garlic, sliced
- salt and pepper
- 1/2 teaspoon each sage and thyme or 1 teaspoon rosemary
- 250 millilitres chicken broth
- 75 millilitres dry white wine
- 75 grams flour
Brown pork roast on all sides in a large pot or Dutch oven to remove excess fat. Make cuts in the roast with a small knife and insert garlic slices. Season with salt, pepper and spices (sage/thyme or rosemary). Add broth and wine. Cover and cook on low for two to three hours. Remove roast and skim excess fat from juices. Combine flour with about 3 tablespoons cold water and stir until smooth. Turn the pot to high and stir in the flour mixture. Cook and stir until the sauce thickens (this may be done on the stove top). Serve the pork and sauce with potatoes or noodles.
Serves about 8.
---
SMUGGLE OWAD into today's conversation
"I can really recommend the braised pork in this restaurant."
