POSTED Wednesday, April 11, 2012
From the Test Kitchen: Any Season Braise
Versatile ingredients are the key to an inspiring kitchen and an interesting meal. One of the most adaptable (and satisfying) foundation ingredients to come out of the Tasting Table Test Kitchen recently is braised pork. Seared and then cooked slowly with plenty of aromatics, wine and herbs, it can be taken in numerous directions. We’ve tried it folded into tortillas for tacos, added to a bowl of broth and noodles for ramen soup and piled on a sturdy roll and topped with cheese and pickled onions. Then there’s our favorite way: shredded into lanky shards and heaped on a plate with a simple green salad on the side. Click here for the recipe.