What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours:

first boiling 45 min
8 h at low heat
45 min boiling
low heat now some hours

I am not sure if this was a good strategy.

I know there's no single "right" way, but what's the rough basic technique here? And what's the maximum time I can reasonably cook it?

Best Answer

Not sure why boiling is involved... Are you cooking in oven or slow cooker? You can just put the seasoned meat into the slow cooker and turn it on. Or if in oven are you cooking at 225F or 100C how long depends on what cut of meat. If one with lots of fat, like shoulder or ribs, it will hold up to long cooking. Eight hours isn't too long. I cook most organ meats like heart and tongue in slow cooker overnight. Please ask follow up questions and provide more details...

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What are the 4 steps in braising technique?

How to Braise Meat Without a Recipe

Step 1: Sear the meat. Season the meat with salt and pepper and trim off any excess fat. ...

Step 2: Cook some aromatic ingredients. ...

Step 3: Deglaze and add your liquid. ...

Step 4: Cook low and slow. ...

Step 5: Get ready to eat.

What is the cooking technique of braising?

braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

What is long braising?

Braising is simply a cooking method that involves browning meat or vegetables in oil, then cooking it in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender.

Can you braise pork too long?

It should be fork tender, too. \u201cYou can overcook a braise,\u201d she says, even if there is more wiggle room for when it's done. \u201cJust because it's in a moist environment doesn't mean you can't dry it out. . . .

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