Spicy Cumin Braised Pork
Spicy Cumin Braised Pork is perfect for a fancy dinner party or a weeknight dinner for the family! Warmth from the Member’s Mark™ Ground Cumin paired with tender pork makes for an unbeatable meal. Be sure to keep reading for tips on how to braise pork to perfection!
Tips for Braising Pork
Braising pork is a fantastic way to get tender, flavorful meat, and there are a few key techniques that make all the difference. Here’s a detailed guide:
1. Choose the Right Cut
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Best for braising:
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Shoulder / Boston butt: Rich in fat, melts into tenderness.
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Pork belly: Very fatty, gives a silky texture.
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Spare ribs / country-style ribs: Good for flavorful, saucy dishes.
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Avoid lean cuts like tenderloin — they dry out easily during long cooking.
2. Sear First
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Heat a little oil in a heavy pot (Dutch oven works great).
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Sear pork on all sides until golden brown — don’t skip this!
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Benefits:
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Adds deep flavor (Maillard reaction).
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Helps lock in juices.
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3. Build Flavor in the Aromatics
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Common aromatics: onions, garlic, ginger, scallions, chili, star anise, bay leaves.
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Sauté in oil or braising liquid after searing meat — this builds a flavor base.
4. Choose a Braising Liquid
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Needs to be mostly liquid, covering at least half the meat. Options:
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Stock: Chicken, pork, or beef stock
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Soy sauce + water (classic for Asian braises)
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Wine or beer: Adds acidity and depth
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Apple cider, vinegar, or fruit juice: Adds sweetness and helps tenderize
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Tip: Liquid should have balance: salty + sweet + acidic works best.
5. Low and Slow
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Temperature:
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Oven: 275–325°F (135–160°C)
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Stovetop: Gentle simmer, not rolling boil
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Time: 2–4 hours depending on cut/size
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Goal: Meat should be fork-tender, falling apart easily.
6. Keep the Lid On
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Traps steam, keeps pork moist, and helps infuse flavors into the meat.
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Only uncover near the end if you want to reduce the sauce or thicken.
7. Skim Fat & Adjust Seasoning
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Pork releases a lot of fat — skim some off if needed.
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Taste at the end — add salt, sugar, or acid (vinegar, lemon juice) to balance flavors.
8. Optional Finishing Touches
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Crisp edges: Broil or pan-sear for 2–3 minutes.
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Thicken sauce: Reduce on stovetop, or stir in cornstarch slurry.
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Fresh herbs/spices: Add at the end for aroma (cilantro, parsley, scallions).
Extra Tips for Spicy Cumin Braised Pork
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Toast cumin seeds before adding for extra aroma.
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Use dried chili flakes or fresh chili for heat.
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Add soy sauce + sugar + vinegar for a balanced, slightly caramelized sauce.
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Finish with fresh herbs or scallions to cut richness.
Spicy Cumin Braised Pork
Ingredients
- 1 Boneless pork shoulder cut into1-1⁄2 inch pieces
- 1 medium Plum tomato roughly chopped
- 2 tbsp Member's Mark™ Salt-Free Curry Powder
- 3 tbsp Canola oil divided
- 1 tbsp Scotch bonnet chile finely chopped
- 1 Yellow onion finely chopped
- 5 Garlic cloves finely chopped
- 2 tbsp Member’s Mark™ Ground Cumin
- 2 tbsp Member’s Mark™ Granulated Sugar
- 2½ tsp Kosher salt or more to taste
- 1½ tbsp Fresh lime juice
- 1 tbsp Fresh cilantro chopped
Instructions
- Combine pork, tomato, Member's Mark™ Curry Powder, 2 tablespoons oil, and chile pepper in a large zip top plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
- In a large Dutch oven, heat remaining 1 tbsp oil over medium heat. Add onion, garlic, Member’s Mark™ Ground Cumin, and Member’s Mark™ Granulated Sugar; cook, stirring often, until onion is softened, 4 to 6 minutes.
- Add pork and marinade to Dutch oven; stir. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour.
- Stir in salt. Cook, uncovered, over medium-low, stirring with a wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender, 50 minutes to 1 hour.
- Stir in lime juice and season with salt. Transfer mixture to a serving platter and sprinkle with cilantro.
Spicy Cumin Braised Pork
Ingredients
- 1 Boneless pork shoulder cut into1-1⁄2 inch pieces
- 1 medium Plum tomato roughly chopped
- 2 tbsp Member's Mark™ Salt-Free Curry Powder
- 3 tbsp Canola oil divided
- 1 tbsp Scotch bonnet chile finely chopped
- 1 Yellow onion finely chopped
- 5 Garlic cloves finely chopped
- 2 tbsp Member’s Mark™ Ground Cumin
- 2 tbsp Member’s Mark™ Granulated Sugar
- 2½ tsp Kosher salt or more to taste
- 1½ tbsp Fresh lime juice
- 1 tbsp Fresh cilantro chopped
Instructions
- Combine pork, tomato, Member's Mark™ Curry Powder, 2 tablespoons oil, and chile pepper in a large zip top plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
- In a large Dutch oven, heat remaining 1 tbsp oil over medium heat. Add onion, garlic, Member’s Mark™ Ground Cumin, and Member’s Mark™ Granulated Sugar; cook, stirring often, until onion is softened, 4 to 6 minutes.
- Add pork and marinade to Dutch oven; stir. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour.
- Stir in salt. Cook, uncovered, over medium-low, stirring with a wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender, 50 minutes to 1 hour.
- Stir in lime juice and season with salt. Transfer mixture to a serving platter and sprinkle with cilantro.