Williams Sonoma Braising Sauce, Fig & Port
The classic pairing of ripe Black Mission figs and aromatic port wine gives our sauce its complex savory-sweet character. We've simmered them with chicken stock and balsamic vinegar, adding hints of garlic and thyme. Combine the sauce with sautéed chicken or pork, then transfer to a slow cooker or the oven to finish cooking. Serve your hearty homemade braise with polenta, rice or mashed potatoes.
- 1 lb. 8.5 oz.
- Made in USA.
- Onion, water, dried mission figs, port wine, balsamic vinegar, olive oil, chicken base (chicken meat including natural chicken juices, salt, sugar, corn syrup solids, chicken fat, yeast extract, dried whey, flavorings, turmeric), garlic, spices.
- Contains sulfites, milk. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, sesame, eggs, peanuts, soy, mustard.
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Fig Port Braised Pork
Season 3 lb. (1.5 kg) cubed boneless pork shoulder with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch.
If using a slow cooker, transfer the pork to the insert and add the Fig & Port Braising Sauce. Cover and cook on high until the meat is fork-tender, about 3 hours.
If using an oven, return all the pork to the pot, add the Fig & Port Braising Sauce and 1/2-cup (125 ml) water, and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to a 350°F (180°C) oven and cook until the meat is fork-tender, 2 to 3 hours.
Skim the fat off the sauce and serve.
Serves 6 to 8.
Rated 5 out of 5 by DYHGarden from Great sauce for roasted pork loin I roasted a pork loin in the oven, using a rub made of olive oil, fresh rosemary, salt and pepper. I put the jar of sauce in a heavy reduction saucepan to heat it up. I added a cup of halved dried figs and let the sauce simmer on low after bringing to a boil. My guests loved the sauce with the pork loin, and so do I. It was even good as a leftover reheated in the microwave on a plate with the loin slices and WS Sweet Potato Gratin that I had also made to go with the pork loin. I'd buy this product again and hope it will not be discontinued!Date published: 2016-11-26Rated 1 out of 5 by SuSu2 from Couldn't Eat It I used this sauce tonight with boneless chicken thighs cooked in a Staub cast iron round cocotte. It had a mediocre taste.... But, most importantly, my jar obviously had tiny pieces of grit, like sand, in every bite. At first I got nervous thinking it was glass or a chipped tooth, but I washed a piece off and felt it between my fingers. It felt more like sand but darker and a little bigger. Then I thought it was the pepper I added, but it wasn't that either...... . I even checked this website for Recalls....that's how unpleasant and unsettling the texture was. I think (am seriously hoping) it is the seeds of the mission figs. Unfortunately, I bought 2 jars based on the rave reviews......... Fortunately, I ate alone tonight.Date published: 2016-11-02Rated 5 out of 5 by KittyKatt from Wow, wow, wow Love the sauce. I used 3lbs pork tenderloin. Slice them in 1 inch thickness, salt & pepper seasoning, brown them then put them in the slow cooker, pour the sauce on top. 4 hours later Voila! What an amazing flavored dish I got! I usually serve with mashed potatoes but this time I tried it with rice. It was yummy. My favorite sauce used to be Tacolicious Mole Rojo Braising Sauce then WS discontinued the sauce so now this is my favorite sauce!Date published: 2016-09-10Rated 5 out of 5 by Hounddogowner from Braised Pork Roast Sauce I had a nice boneless pork roast and decided to braise it with this sauce. It was extremely good, tender and moist. It doesn't have a pronounced fig flavor and I did not find it too sweet. It has a nice balance, and I would buy it again.Date published: 2016-08-30Rated 5 out of 5 by Wmpaulplaas from Surprised by far Very nice sauce. A little sweet for me. Added caramelized onions, shitaki and Portobello mushrooms, also chicken stock. Browned a pork loin and then braised. Reduced sauce before service. Served with sour cream mashed potatoes and fresh broccoli. Excellent, nothing left!Date published: 2016-04-24Rated 5 out of 5 by AHWinDC from really good braised pork I tried this sauce with cubes of pork shoulder roast and the results were very good. The sauce isn't too sweet, as fig sauces often are; nor was is too vinegary. The balance of sweet and sour is spot-on. I followed the slow-cooker instructions on the jar, and served the pork and sauce with polenta -- perfect for a wintery night. One observation: instructions say to use a 3-pound pork shoulder roast. I found that I needed to trim a lot of fat when cubing the meat. Next time I use this sauce, I'll probably purchase a 4-pound roast, which will likely yield about 3 pounds of cubed and trimmed meat.Date published: 2016-01-26