Many recipes for this Louisiana braise call for slicing pork shoulder into superthin steaks. But there’s an easier way.
Why This Recipe Works
This flavorful New Orleans dish is made by braising thinly sliced pork in a spicy gravy. It requires the right cut of meat, and we found that pork blade chops fit the bill. Center-cut chops dried out too quickly and pork butt yielded inconsistent steaks. We cut down the traditional time it takes to make a roux for the base of our gravy by dry-toasting flour in advance in a skillet. Using our own Cajun seasoning spice blend and the traditional mix of bell peppers, celery, and onion provides a strong flavor base. Finally, finishing with a dash of Louisiana-native Tabasco sauce provides just the right amount of spice and acidity to the dish.
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