Fig Port-Braised Pork
The classic pairing of ripe Black Mission figs and aromatic port wine adds deep, savory flavor to braised pork in this autumnal dish made with one of our signature braising sauces. Serve your hearty homemade braise with polenta, rice or mashed potatoes.
- 3 lb. (1 kg) boneless pork shoulder, cubed
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar (24.5 oz./695 g) Fig Port Braising Sauce
- 6 fresh figs, halved through the stem end
Season the pork with salt and pepper.
Slow-cooker method: In the stovetop-safe insert of a slow cooker or a large fry pan over medium-high heat, warm the oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 3 hours. Add the figs to the slow cooker, re-cover and continue cooking until the figs are heated through, about 10 minutes.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Return all the pork to the pot, add the braising sauce and 1/2 cup (4 fl. oz./125 ml) water and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, 2 to 3 hours. Add the figs to the pot, re-cover and cook until the figs are heated through, about 10 minutes.
Using a large spoon, skim the fat from the surface of the braising liquid. Divide the pork and figs among individual bowls and serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen