PORK STEWING & BRAISING

not a common way of preparing pork in the uk many other cultures do stew and braise pork and there are some fantatsicv recipes easily available includig at our recipe site https://lincspf.store

Pork Shoulder is a great cut for stewing/braising long slow cooking brings out the flavour in this cut and produces tender easy to eat meals.

Pork Loin makes a good braised dish but does not need the time to cook that shouder does. A quick braise which represents great value for money.

Tenderloin of Pork makes a great braising meal. Becaus of it’s lean character it benefits from the addition of liquid when cooking. Because it is tender do not over cook.

Belly is a great cut for braising. Sliced and with the rind removed it will cook through to a fall apart state after about 2 hrs. Served with caramalized fried onions and apple sauce it’s great as a hot sandwich.

Before cooking always take the cuts out of the fridge at least an hour before starting roasting. Alway season before starting cooking and always pre-heat the oven.