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Succulent Braised Pork Recipe

Succulent Braised Pork

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (307)

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Average Rating:

Total Reviews: 307

Showing 11-20 of 307

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  • on January 12, 2013

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    This is the best braised pork i have ever eaten. A major hit with family and guests. My son often asks me to make it, and we both agree that it is better than any braised pork dish we have ever had, including at a michelin starred restaurant. It is inexpensive to make but so incredibly flavorable. A keeper of a recipe. Thank you melissa, i cannot wait to try more of your recipes!

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  • on December 14, 2012

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    This is seriously restaurant quality, just like Melissa says on her show.

    One good tip for braising newbies, the liquid should never fall below half and if it does (check the dish every 40 minutes or so, add more stock so that the liquid comes up to 3/4.

    I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5.5 quart (the latter is just big enough but if I had a slightly larger one of 6.5 quarts...and now that I think about it, even 10 quarts, I could double the recipe for a dinner party!

    I added one leek for additional flavor but next time will double the carrots as others suggested and use chicken broth instead (more subtle and lets the true pork flavors shine through.

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  • on December 01, 2012

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    Purchased new "Staub" cookware, and had to try it out, so Googled recipes and saw this one. Wow. It is good. Also, the house smelled incredible while it was cooking. I followed the recipe to the T since it was my first time. Then I will tweak it if needed. I cut all vegetables in a small chop (carrots, onions and celery were about 1/2 inch dice and the one thing I noticed was the carrots were still visible, but the onions and celery were "invisible" once cooked (good if you have kids that don't want to eat their vegetables ;....but next time I will cut the carrots into bigger pieces, and perhaps add more, as these were great and would make a great side dish. Also, I cooked it in the oven for 3 hours. The gravy was REALLY good, but was just a little too carmelized for me, so I think 2 1/2 hours would be perfect. It was tender at that point, but as I said...I follow a recipe all the way the first time I make it. My husband loved it. I loved it. It will be a keeper.

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  • on September 16, 2012

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    Very good.....

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  • on September 13, 2012

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    WOW- wonderful dish. My Husband fell more in love with me after eating this meal. My little 2 year old loved it as well. I LOVED pouring the sauce over my creamy yellow potatoes. Easy yet so gourmet. This will be made again and again.

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  • on September 08, 2012

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    I made this dish for a Dutch Oven Cook Off - won the main dish category - everyone raved! Served it with smashed red potatoes and all was cooked outside over coals on the ground.

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  • on September 01, 2012

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    Excellent!

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  • on July 09, 2012

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    If I could give this a rating higher than 5 stars, I would. This was so good, my husband made himself miserable eating so much. I served this over mashed potatoes that I spruced up with white truffle oil. The combination was divine! I will make this again and again!

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  • on June 02, 2012

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    MMM!!! This was tasty! I used white wine versus red, used a rosemary sprig instead of a bay leaf and omitted the celery (cause it's not my thing. It was great! Husband raved. The pork is super tender and I love how the gravy makes itself while it cooks. (I didn't have to break out the immersion blender to make the gravy so that was nice...! A definite hit and I will make again. Thank you Melissa D'!!!

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  • on May 08, 2012

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    Made this dish yesterday. It was excellent!! The whole family(all
    guys really liked it. Even my son/chef ...high praise. I would
    even make this for company...one of the best dishes I ever made & I
    am a food network "foodie" The gravy is to die for and the pork is
    so tender. Really good!

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