Spicy braised pork with herbs, Sriracha and Parmesan

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Connie Veneracion



  • Cut the pork into two-inch cubes.
  • Make the marinade by mixing together the minced garlic, celery salt, oregano, rosemary, vinegar, soy sauce, cayenne powder, ginger powder and honey.
  • Add the pork to the marinade and mix well.
  • Transfer the pork to a shallow bowl or container, cover and leave overnight in the fridge.
  • Heat equal amounts of butter and cooking oil to coat the bottom of a wide frying pan.
  • Add the pork in a single layer and lightly brown all sides (Alex likes to use kitchen tongs).
  • Pour in enough water to barely cover the meat. Let boil, lower the heat, cover the pan and let the meat braise. Stir and check the liquid once in a while. If the mixture appears too dry, add more water, a quarter cup at a time. Every time you uncover the pan to stir, taste the sauce too and make whatever adjustments you deem proper.
  • When the pork is done (the mixture should be quite dry by this time), add balsamic vinegar, Sriracha and milk. Stir.
  • Sprinkle the pork cubes liberally with grated Parmesan.
  • Let boil gently with the pan uncovered.
  • When the meat has soaked up most of the last three liquid ingredients that were added, stir.
  • Transfer the contents of the pan to a serving bowl or plate. Sprinkle the braised pork with sliced scallions. Serve.