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8-hr Braised Pork

Thursday, 22 January 2009

The wild boar was on call last weekend so I had a lot of time to myself. After sending him off to work on Saturday, I started preparing for this 8-hr braised pork as well as my yummy cheesecake, which I will blog about soon. It was a very hearty and flavourful dish and the meat was amazingly tender after long hours of slow cooking.

8 hr pork 1

  • 2kg Pork Shoulder Joint
  • 1 large Onion - sliced
  • 4 Shallots - sliced
  • 2 Celery Sticks - coarsely chopped
  • 2 Carrots - coarsely chopped
  • 1 Leek - coarsely chopped
  • 3 Dried Bay Leaves
  • 1 small bunch Rosemary
  • 1 small bunch Thyme
  • 1 tbs Black Peppercorn - crushed
  • ~500ml Chicken Stock (low sodium)
  • Salt
  • Black Pepper


  • Preheat oven to 120°C.
  • Dry meat with paper towels.
  • Season with salt and pepper.
  • Sear meat on all sides until golden brown.
  • Saute onions and shallots until soft.
  • Place all ingredients in an oven-proof pot. Add enough chicken stock to cover 1/2 the height of meat.
8 hr pork

  • Cover and leave to cook for 8 hrs. Turn meat over after 4 hrs and continue cooking.
  • Remove from oven, season with salt and pepper.
  • Serve!

Simple Spring Onion & Chives Mash

8 hr pork 3

  • Potatoes - boiled and mashed
  • Spring Onion - chopped
  • Chives - finely chopped
  • Creme Fraiche
  • Salt
  • Pepper


  • Just mix everything together.
  • Season with salt and pepper.

8 hr pork 2

I would like to take this opportunity to thank Navita of Zaayeka who gave me this lovely Butterfly Award:

Thank you so much for this award! Very much appreciated! This is my very first award and so I would like to pass this on to all of you! Sorry for breaking the rules here but you all have such wonderful blogs and it's just so hard for me to choose. Also, thank you for all your support! I would like you to pass on this award with just a few rules:

  • Add the logo in your blog.
  • Add a link to the person who gave you the award.
  • Nominate 10 other blogs of your choice.
  • Don’t forget to add links to those blogs in yours'.
  • Also leave a message for your nominees in their blogs, informing them about the award.

31 oink oinks...:

duodishes said...

Yum yum yum yum yum. Try mashing cooked celeriac in your potatoes. It's life changing!

vkeong said...

I don't cook.. but the 2nd picture really got me looking twice.. nice!

Sara said...

Your braised pork looks amazing! I braise all the time in the winter, at least once a week. I have a pork shoulder in the freezer waiting to be braised!

5 Star Foodie said...

Wow, this pork just looks so good! I keep scrolling up to look at the picture as I am typing now. It's has to taste just wonderful!

Jamie said...

Very cool blog! I love Asian food and yours looks so good! There are so many things here that I want to make - and eat!

Donna-FFW said...

I Love all things braised. This looks outstanding. One of my favorites is brisket braised.

pigpigscorner said...

duodishes: I've never used celeriac in my cooking before! I'll try it with potato mash next time!

vkeong: Thanks! Love that picture too =)

Sara: I love braising too. It's easy and flavourful.

5 Star Foodie: Thank you. I'm getting hungry now too after looking at the pictures again!

Jamie:Thanks for stopping by!

Donna: Me too!

Tangled Noodle said...

I can imagine how tender and tasty this must be! But impatient me - can I wait 8 hrs?

Natashya said...

That does look so warm and comforting - just the thing for a winter's day.

Katherine Aucoin said...

This looks like it would just melt in your mouth! This meal will defnitely shake off the cold.

Pam said...

What a tasty meal. I am craving both dishes right now! Congrats on your award.

noble pig said...

It looks delicious and hearty, what a beautiful meal!

pigpigscorner said...

Tangled Noodle: It's worth the wait!

Natashya:It was very comforting and kept me warm the whole night!

Katherine Aucoin:It was very tender and we enjoyed it!

Pam:Thanks! It was very tasty and satisfying.

noble pig:Thanks! Very delicious and hearty indeed!

Dee said...

You really are a girl after my own heart! I love braises; I love pork. Oink!

Thanks for the guinness pork recipe - custard powder, really? Will let you know how it turns out.

And congratulations on the award! I have no doubt that it won't be your last :)

noobcook said...

woah 8 hours!! It's definitely a labour of love and the meat looks so tender, it's worth the hard work~

Apples and Butter said...

I love braises this time of year. It's so nice to have the oven on during the cold days and the comfort of the resulting food is unbeatable! Thanks for sharing a great recipe.

Happy cook said...

Braised for 8 hours, it willsure be malting in yourmouth taste.Delicious.

pigpigscorner said...

Dee: Thanks! Yes, custard powder, it seems to be a common marinade ingredient in Chinese cooking, not too sure about the purpose though.

noobcook: 8 hours is a long wait but it's worth it!

Apples and Butter: Yes I love braising meat, the result is always very satisfying.

Happy cook: Yes! The meat was very tender!

Beachlover said...

8 hrs!! wow ! that long cooking,this pork must taste delicious!! I don't think I have the patience! lol! I just whack all in pressure cooker,there you go in 30 mins and serve in my tummy!! oh!! on the other side , did you have leftover? the leftover can make pork floss,eh?

Navita said...

u deserve it babe! lovly pork, hats of fto ur patience!

Lorraine @NotQuiteNigella said...

Mmm what a fabulous combo. Soft, slowly cooked pork is just so good isn't it. And pairing it with that mash is genius!

Chef E said...

I have not been to your site...I love the photos, another blogger is pushing me to learn to edit my photos for better closeups...

I love this dish, and am crazy for any flavored mashers!

Thanks for your comment!

Holly said...

That looks great

pigpigscorner said...

Beachlover: I've always wanted to get a pressure cooker! So much more convenient. Yes, we have lots of leftovers and made 2 more dishes out of it. I still have 2 packets of pork floss from Msia, maybe next time!

Navita: Thanks!

Lorraine: Yeap! I love slow cooked meat. And it went well with the mash!

Chef E:Thanks for visiting! I love close-ups. The main reason is because I'm not very good with too complicating food styling.

Holly: Thanks =)

Girl Japan said...

The mash and Pork... I love flavoured mash.. YUM! I second the pressure cooker... it would save SO much time.

pigpigscorner said...

Girl Japan:Totally agree with you! I should really invest in one!

Kevin said...

That pork looks so moist and tender and good!

pigpigscorner said...

Thanks Kevin. It was really tender and tasty!

[eatingclub] vancouver || js said...

Ooh, what a delectable-looking piece of piggy heaven! And I love how you just leave it in the oven and let the oven do all the work.

pigpigscorner said...

A yummy yummy piggy indeed! Just leave it and enjoy...isn't that just perfect?

Persian fairy floss said...

Yah, this is a yummy place, where we get all type of delicious food. I am often going there.

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