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Old 10-01-2012, 08:06 PM   #1
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Braising Question

Later this week I want to try and make some braised pork with salsa verde. I'm just wondering if the final product will turn out okay if I cook it in the actual salsa. Or should I cook the pork with chicken stock until it gets soft and then add the salsa? Thanks in advance!

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Old 10-01-2012, 08:14 PM   #2
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If you cut up the pork and cook it with the salsa, you'll end up bowls with green chili. If you want the pork separate with the salsa as a topping, cook the pork first and add the salsa later.
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Old 10-01-2012, 08:25 PM   #3
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Okay, I think I'll cook it with the salsa then, the chili is kind of what I'm going for. Should I add any stock to it?
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Old 10-01-2012, 08:32 PM   #4
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Okay, I think I'll cook it with the salsa then, the chili is kind of what I'm going for. Should I add any stock to it?
You need enough liquid for it to cook properly. Then you can thicken it to your liking with masa if you like.
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Old 10-01-2012, 09:14 PM   #5
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That's exactly what I have cooking right now...I serve it as a stew with cheese and sour cream...lots of chips.
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Old 10-01-2012, 09:30 PM   #6
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Thanks for your help, can't wait to cook it now!
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Old 10-02-2012, 08:01 AM   #7
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Last time I braised pork it was a Boston butt. I used Kirby mojo thinned down with chicken stock. Treated it like a pot roast, adding carrots, onions and potatoes at the right time for each to cook, without becoming mush. The best part is having the leftover pork for Cuban sandwiches.
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Old 10-02-2012, 09:12 AM   #8
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Last time I braised pork it was a Boston butt. I used Kirby mojo thinned down with chicken stock. Treated it like a pot roast, adding carrots, onions and potatoes at the right time for each to cook, without becoming mush. The best part is having the leftover pork for Cuban sandwiches.
Do you cut off the fat cap? How do you prevent it from being hopelessly greasy?
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Old 10-03-2012, 01:06 AM   #9
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By all means leave the fat on. It will add to the flavor and not make the food greasy, any more than the fat on a ham does. About a year ago, I found a great recipe for porchetta with salsa verde and have made it twice, now. Here's the link: Market Style Porchetta recipe from food52
Give it a try!
Cheers.
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Old 10-03-2012, 07:27 AM   #10
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Do you cut off the fat cap? How do you prevent it from being hopelessly greasy?
Never had a problem with excessive fat. Now a pork shoulder is a whole different story.
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