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Pork for Braising:

  • Boneless Sirloin Chop
  • Whole Pork Butt
  • Bone in and Boneless Country Style Ribs
  • Baby Back Ribs
  • Butt Steaks
  • Spare Ribs
  • Bone-in and Boneless Blade Roast


  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Meat Thermometer
  • Heavy Gauge Pan with Lid (braising pan)
  • Dutch Oven or Crock Pot


  • Season both sides of pork with salt and pepper. Then dust pork with flour and sugar. Pour approx 1-2 Tbsp olive oil into the braising pan. HEAT on MEDIUM- HIGH. Gently tilt pan to distribute oil evenly. Wait until faint smoke appears, indicating that pan is hot enough to brown (caramelize) meat. Brown meat on all sides.
  • While not overcrowding the pan, place pork in – and press down gently with spatula to ensure the entire surface of the pork is heated on the pan.
  • Turn pork when the bottom section is golden brown, approx. 2-2½ minutes.
  • Continue to cook on each side until all sides are golden brown. Remove pork from pan and place on platter.

To Sauté Vegetables: remove any excess fat, leaving approx 1 Tbsp of fat in pan.

  • Lower heat to medium and add desired vegetables and garlic. Sauté for 3-4 min or to desired doneness.
  • Add cooking liquid to cover the pork half way (such as wine, beef broth or water) and browned pork back into the pan and cook, covered, until tender.