Braising Basics

1) Season meat, if desired.

2) In a large, heavy skillet with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.

3) Add a small amount of liquid and cover pan tightly.

4) Simmer over low heat on the stove or in a low to moderate (275 to 300° F) oven. 

Cooking Tips

Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.

For successful browning, foods must be dry and free of moisture or steaming not browning will result.

 

More Info About Pork