Maple-Ginger Braised Pork: Cozy and Flavor-Packed Delight

Sticky, sweet, and a little kick of zing. The smell of maple syrup melding with fresh ginger slices and a touch of chili. That’s the kind of magic you get when pork braises low and slow. The aroma clings, the colours turn richest amber, the meat pulls apart easy. No fuss, just something cozy and punchy for dinner. A hint of soy sneaking in, but optional, because maple and spice are the true stars. You might get a bit of heat, or you might choose to tame it down. Jambon braisé with a twist.

Why You’ll Crave It

• Sweet maple syrup glazed, but not too sugary — just right with fresh ginger bite
• Subtle heat from jalapeño that plays tag with the aroma of garlic and onion
• Pressure cooker magic makes pork tender in under an hour, hands-off mostly
• Easy to prep but feels fancy when served on the table
• Meaty, savory, sticky, with simple pantry-friendly ingredients

I always think freshly sliced ginger makes everything better — no exceptions.

What You’ll Need

• Shallot: 1 medium, thinly sliced (instead of onion, for softer sweetness)
• Garlic Cloves: 3, roughly chopped, more punchy than usual
• Fresh Ginger Root: A 3 cm chunk, peeled then sliced thin
• Green Chili (like serrano): 1/2 pepper, sliced — seeds in or out, your call
• Vegetable Oil: 10 ml (just under 1 tbsp), for sautéing
• Braised Boneless Ham: about 900 g (around 2 pounds), denser than usual
• Water: 400 ml (1 2/3 cup), enough to keep it moist
• Maple Syrup: 180 ml (3/4 cup), thick and amber
• Coconut Aminos: 20 ml (1 1/3 tbsp), a substitute for soy sauce, gentle flavor
• Fresh Lime Zest: 1 tsp, for a slightly citrusy twist added at the end

Easy How-To

Start with gentle aromatics

Heat up your pressure cooker on the sauté setting for about 3 minutes, just waiting for it to get cozy warm. Toss in your sliced shallots, garlic, ginger, and chili. Let them soften, but don’t rush—stirring every so often until they smell fragrant, around 4 minutes. The ginger’s got this fresh zing and the chili will tease your nose a bit.

Load in the meat and liquids

Place your ham piece right on top of that softened veggie layer. Pour in the water, maple syrup, and coconut aminos. Give everything a little swirl with a wooden spoon but don’t disturb the meat too much. Close the lid and punch the meat or pork setting (or manual if your cooker calls it that), set timer for 50 minutes — slightly longer than usual to let flavors really pour in.

Natural release, slow reveal

Don’t press that quick release button. Let it sit for about 20 minutes, pressure coming down slow and gentle. Once you crack open the lid, fish out the ginger slices — they’ve done their job. Slice the ham on your cutting board, the juices pooling nice and sticky around the meat.

Finish with a fresh pop

Sprinkle lime zest over the thing for a surprisingly bright, fresh contrast to the syrup’s deep sweetness. Maybe drizzle a little of the reduced cooking liquid over the top too—it’s like a sauce that wants to stick around.

Good to Know

• If you want less heat, drop the chili or swap for a milder pepper like poblano
• The coconut aminos take the brine edge from soy sauce but keep the umami, try it!
• Leaving the lid closed for natural pressure release keeps meat tender and juicy instead of dry

Serving Ideas

• Serve alongside roasted sweet potatoes or creamy mashed cauliflower
• Try it with a simple cabbage slaw for crunch and contrast
• Rice or quinoa soak up the sticky juices effortlessly

Top Tricks

• Rest meat a few minutes after slicing to keep the juices where they belong

Frequently Asked Questions

Can I use fresh pork shoulder instead of ham?

Absolutely, though you might want to increase cooking time by 15–20 minutes since shoulder is fattier and tougher. Also, adjust seasoning because it won’t have the smoke or saltiness ham does.

What if I don’t have a pressure cooker?

You can do this in a slow cooker over 3 to 4 hours on low, or braise in a covered ovenproof pot at 160°C (320°F) for about 2 hours. Just keep an eye on liquid levels to avoid drying out.

Is maple syrup the only sweetener I can use?

Nope, you can swap for honey or agave nectar if that’s what you have. Just be aware flavor will shift slightly—honey is floral, agave more neutral.