Braising is a common combination cooking method that uses both wet and dry heats. Usually the meat in question is browned first at a high heat, and then it will simmer partially submerged in a liquid (covered) until tender and fully cooked. See also my fan-fave Coconut and Lemongrass Braised Chicken , my Basque Style Braised Chicken and Chorizo , and my Korean Style Braised Beef with Pickles and Jammy Eggs .

What are the steps to braising?

Braising typically consists of a few common steps. You begin with the sear, where you brown the meat and create a flavorful, textural crust all around the outside. Next (in the simplest approach), you'll add liquid right to the pot, along with any manner of flavorings and seasonings you like. Here we add cider, chicken stock, and some fresh herbs and aromatics. Thirdly, you cover the pot and cook in the oven low and slow for a few hours until fall-apart tender - depending on the meat in question. If there's bones involves, you'll likely need to cook just a little bit longer.

What's the difference between braising and stewing?

These cooking methods are very similar, save for the amount of liquid involved. Braising typically uses less liquid to cook the food, requiring that the meat only be partially (halfway) submerged. Stewing on the other hand will almost totally submerge the food as it cooks. See my West African Peanut Stew , my Mexican Style Black Bean Stew (for a vegetarian option), or my take on Julia Child's Classic Beef Bourguignon for maybe the most iconic example.

Cozy and Comforting Cider Braised Pork and Apples (our new favorite recipe for fall)

Cider Braised Pork and Apples

Print Recipe

The perfect cold weather meal, this fall apart tender pork is served with a sweet/savory cider sauce, slow-simmered apples and onions, and a hit of fresh ginger. Serve it how you like, but a pile of fluffy mashed potatoes is always a good bet here.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Units Scale

Olive oil, for cooking
4 pounds boneless pork shoulder
Salt and pepper, as needed
2 cups chicken or vegetable stock
2 cups apple cider
2 tablespoons Dijon mustard
1.5-inch knob of fresh ginger, peeled and minced/grated
6 whole garlic cloves
5 sprigs fresh thyme
2 sprigs fresh rosemary
2 apples, sliced (no need to peel)
1/2 large red onion, sliced

Serving suggestion: Mashed potatoes, whipped polenta, or cooked rice, and freshly chopped green herbs (such as scallions, chives and/or parsley)

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Instructions

Preheat the oven to 325 degrees F. Adjust the oven rack to the middle position.
Add a few tablespoons of oil to a large Dutch oven or heavy lidded pot set over medium high heat. If the pork is massive, you can cut it into three or four large pieces. Season the pork generously on both sides with salt and pepper. When the oil is hot, brown the meat on both sides until a nice crust has formed; about 3 to 4 minutes per side.
Turn off the stovetop. Combine the stock, cider, mustard and ginger. Add this to the pot along with the garlic cloves. Tie the rosemary and thyme sprigs together using kitchen string (or you can remove the leaves from both and finely chop them if you don’t have string). Add the herb bundle to the pot and cover. Put it in the oven to braise for about 2.5 hours.
After 2.5 hours, add the apples and onions to the pot and cover once more. Put back in the oven for another 30 to 45 minutes (this varies). It’s done when the pork is easily shredded with a fork. Taste the sauce and season with salt and pepper, as needed.
To serve, shred the pork a bit and pile on top of some mashed potatoes or cooked rice, along with some of the braised apples, onions, and the sauce (see note). Be sure to remove the herb bundle and make sure to serve those buttery soft garlic cloves, too! SO GOOD. Sprinkle with freshly chopped parsley and/or scallions. Bonus: Serve with my everyday slaw (method detailed in post above).

Notes

NOTE: It’s not necessary, but if you want you can pull the cooked pork out of the pot and shred it elsewhere (I use a small sheet pan). Then, you can simmer the sauce over medium heat for 5 to 8 minutes to reduce it a bit, skimming off some of the fat as you do. I like to taste it and see if it could use a little more mustard or seasoning at this point.

Find it online: https://mykitchenlittle.com/2023/11/13/cider-braised-pork-and-apples-recipe/