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Whisky Molasses Braised Pork

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  • Cut: Roasts
  • Prep Time (Minutes): 30
  • Cook Time (Minutes): 2 hrs
  • Number of Servings: 6-8

Ingredients

1 pork loin, centre roast, boneless, cut into 1” / 2.5 cm cubes
2 Tbsp / 30 mL canola oil

Marinade:

4 cloves garlic, minced
2 Tbsp / 30 mL rye whisky
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL lemon juice
¾ tsp / 4 mL EACH salt and ground black pepper
¼ tsp / 1 mL cayenne pepper

Sauce:

1 cup / 250 mL brown sugar
½ cup / 125 mL canned crushed tomatoes
¼ cup / 50 mL rye whisky
3 Tbsp / 45 mL molasses
2 cloves garlic, minced

Directions

  1. Place pork cubes in a resealable plastic bag. In small bowl, combine marinade ingredients. Pour over cubes. Seal bag and massage to coat cubes. Marinate refrigerator 4-24 hours.
  2. Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
  3. In nonstick skillet, heat 1 Tbsp oil over medium-high heat. Brown pork in batches, adding remaining 1 Tbsp of oil as necessary.
  4. Meanwhile, in small saucepan, combine sauce ingredients over medium-high heat. Bring sauce to a gentle boil; cook until slightly thickened, 10-12 minutes.
  5. Preheat oven to 350°F. Transfer pork cubes to a casserole dish. Pour sauce over cubes; stir to coat. Cover and bake for 1 hour.
  6. Uncover and bake an additional 30-35 minutes, turning occasionally.

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