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Narrow Results You've Selected: Easy Braise Pork Remove all Source Saveur (3) Bitchincamero (2) Chez Christine (1) Houseboat Eats (1) Leite's Culinaria (1) Show all... Orangette (1) Simply Recipes (1) The Kitchn (1) We Are Never Full (1) Course Main Course (10) Side Dish (1) Soups & Stews (1) Cuisine American (4) Central/South American (2) Italian (2) Asian (1) Eastern European/Russian (1) Show all... French (1) Gluten-Free (1) Japanese (1) Mexican (1) Southern/Soul Food (1) Spanish/Portuguese (1) Season Fall (4) Winter (4) Occasion Christmas (2) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pork"; var omni_prop8 = "Difficulty:Easy,Technique:Braise,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 03/08/2013 Solyanka (Russian Sweet and Sour Beef Soup) A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft. Issue #154 01/24/2011 Classic Meatballs Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce. Issue #132 12/05/2005 Pork Braised with Ancho Chiles Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador. Issue #76 02/25/2010 Pernil Plenty of garlic and a citrus marinade are the defining characteristics of pernil, a slow-cooked Puerto Rican dish of shredded pork shoulder. The blogger behind We Are Never Full, Amy, revisited an older recipe of hers to allow for extra cooking time, resulting in a even more juicy and tender roast. Does Not Apply Source: We Are Never Full 02/25/2010 Shredded Pork Shoulder The Kitchn's straightforward approach to cooking a pork shoulder includes a spice rub and a good sear before braising in the oven with beer, carrots, onions, and tomatoes. For those who haven't handled a pork shoulder before, the step-by-step photography is especially helpful. Does Not Apply Source: The Kitchn 01/24/2010 Braised Pork with Apples, Mushrooms, and Calvados Mushrooms lend an earthy flavor and apples give texture to braised pork. Calvados and sour cream makes the braising liquid so delicious that you might want to invest in a couple loaves of bread. Continue... Does Not Apply Source: Houseboat Eats 01/14/2010 Quick-Braised Pork with Vinegar and Peppers Red wine vinegar is a secret star in plenty of braises: it keeps stews from become too heavy and monotonous. This stew also gets its freshness from rosemary and plenty of peppers. Continue... Does Not Apply Source: Orangette 12/21/2009 Collard Greens with Bacon The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens. Does Not Apply Source: Simply Recipes 12/18/2009 Pomegranate and Cherry Braised Pork This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue... Does Not Apply Source: Bitchincamero 11/23/2009 Stout-Braised Sausages with Apples, Pears, and Cranberries Use seasonal beer and fruits in this hearty but easy weekday recipe. Continue... Does Not Apply Source: Bitchincamero 03/16/2009 Pork with Clams Salty, briny clams are the perfect foil for the rich pork. Does Not Apply Source: Leite's Culinaria 09/22/2008 Sake Braised Short Ribs Star anise, lemongrass, and sake infuse the dish with complex Asian flavors. Does Not Apply Source: Chez Christine