Williams Sonoma Braising Sauce, Fig & Port

Flavor Profile

• Figs, port wine, balsamic vinegar

Why We Love It

• To give our sauce its savory-sweet richness, we simmer ripe Black Mission figs and aromatic port wine with chicken stock, balsamic vinegar, garlic and thyme. For a hearty, flavorful meal, combine the sauce with sautéed chicken or pork, then transfer to a slow cooker or the oven to finish cooking. Serve your homemade braise with polenta, rice or mashed potatoes.
• A Williams Sonoma exclusive.

Net Weight

• 1 lb. 8.5 oz./695g (makes 5 servings).

Receiving Instructions

• Store unopened at room temperature for up to 12 months. Refrigerate after opening and use within 7 days.

Preparation Instructions

• 3 lb. (1.5 kg) cubed boneless pork shoulder
• 2 Tbs. oil
• Salt and pepper

Season pork with salt and pepper. In large fry pan or Dutch oven over medium-high heat, warm until just smoking. Working in batches, brown pork on all sides, 8–10 minutes per batch.

Slow-cooker method: Transfer pork to insert and add Fig & Port Braising Sauce. Cover and cook on high until the meat is fork-tender (approx. 3 hours).

Oven method: Return all pork to pot, add Fig & Port Braising Sauce and 1/2-cup (125 ml) water and bring to simmer. Cover pot tightly with aluminum foil, then cover with lid. Transfer to 350°F (180°C) oven and cook until meat is fork-tender (2–3 hours).

Skim fat off sauce and serve.

Serves 6–8.

• Onion, water, dried mission figs, port wine, balsamic vinegar, olive oil, chicken base (chicken meat including natural chicken juices, salt, sugar, corn syrup solids, chicken fat, yeast extract, dried whey, flavorings, turmeric), garlic, spices.
• Contains sulfites, milk.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, sesame, eggs, peanuts, soy, mustard.