Variations in cooking Pork, Braise or Stew plus recipes
Braising
Heat a small amount of oil in a heavy-based pan
Dry or flour the surface of the pork
Brown the pork on all sides. Remove from the pan and pour out the oil
Place in an ovenproof casserole dish, add liquid, seasonings and flavouring vegetables such as onions or carrots as required.
Cover tightly
Cook in a preheated oven at 160 degrees C- 170 degrees C.
Add a little more liquid during cooking, if necessary
Stewing
Cut the pork into serving sized pieces, toss in flour and brown all sides in a small amount of oil heated in a frying pan.
Cover with liquid such as water, stock and / or wine.
Add seasonings. Cover tightly and simmer gently until the pork is tender
Add vegetables about 20 minutes before the end of the cooking time
Thicken the stew with flour mixed to a thin paste with water (allow 1 to 2 tablespoons of flour for each cup of stewing liquid) stir into the stew, bring just to the boiling point then simmer, stirring constantly, for 2 to 3 minutes
Cooking Guidelines Minutes
leg steak 45-60
pieces diced 45-55
shoulder steak 45-60
rump steak 45-60
scotch fillet / rib eye 35-45
large pork cuts 35-45
(1-1.5kg or more per 500g)