Spicy Braised Pork Recipes

SPICY BRAISED PORK

Steps:

• Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes.
• Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
• Let the meat marinate for at least 8 hours or overnight, refrigerated.
• Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
• Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat.
• Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
• Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks.
• Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns.
• When the meat is nicely colored and crusted on all sides, in about 6 minutes, pour a cup or so of hot stock into the pan, to a depth of at least 1/4 inch.
• Bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
• Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes.
• Add hot stock as needed to keep the liquid level up.
• After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
• Cook meat and olives together for about 15 minutes, covered, until the pork chunks are tender all the way through--they'll be firm but readily pierced with a fork.
• Uncover pan and cook stew for a few more minutes over medium heat, until the sauce thickens and coats the pork chunks, with no soupiness in the pan; serve hot.
• Recommended to serve with braised swiss chard and cannellini beans or polenta.

BRAISED PORK ALL'ARRABBIATA

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
• In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
• Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
• Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
• Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it's evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.