1.   Add some pork braising liquid and a generous amount of chopped braised pork.

2.   Dice some braised pork, then combine it with double the amount of diced beets, some thinly sliced celery and chopped scallions.

3.   One night recently, my tart of crunchy, slightly sour chard made an ideal introduction to a dish of unctuous braised pork cheeks.

4.   Pascal Rigo makes boeuf bourguignon or blanquette from his native France, while Scott Whitman makes a Chinese braised pork stew.

5.   There are surprises as well, like a braised pork shank in coconut juice.