My Goals and Discoveries
Juicy, tender pork
Salting chunks of fat- and collagen-rich pork butt for an hour ensures that the end result is well-seasoned and juicy. Gently braising the chili in the oven allows the meat’s fat and collagen to thoroughly break down, making the meat supple.
Browning the pork trimmings (chopped coarse to maximize their surface area) instead of the chunks builds a savory fond without drying out the surface of the meat.
Thick, concentrated sauce
Omitting stock and water minimizes the amount of liquid in the pot, so that the salsa—the only source of liquid—reduces to a tight, flavorful sauce.