On 6/14/2012 8:14 PM, Tommy Joe wrote:
> On Jun 13, 3:37 pm, > wrote:
>
>> I've never thought to braise a pork loin so I'd be interested in your
>> results. Good luck! I'd probably just roast that sucker at low heat but
>> the price of a loin roast are kinda high for me. OTOH, maybe I'll make
>> one this Sunday. Like they* say, "live a little, man!"
> uarters, a tablespoon each of chopped ginger and jalapeno, and a half
>
>
> I also think that next time I'm going to keep the lid cracked the
> whole time, just a crack. I had it on most of the time, but I'm
> thinking maybe it's better cracked because with the lid on I think it
> gets hotter in the pot and the water bubbles more than I'd like. When
> I cracked the lid I noticed the bubbles occurred at a lower rate,
> which I think is good.
>
> TJ

I simmer with a lid on usually. If I need to reduce the liquid, I'll
remove the lid or lay it on goofy. In a dish like pork adobo, I like to
serve it "dry" and will remove the cover to evaporate all the liquid in
the pan and then finish frying the meat in the same pan. I think that's
a Portuguese cooking technique.