Tag Archives: pork

Jill’s Bacon

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  • 3 pounds pork belly, skin removed
  • 4 cloves garlic, crushed
  • 3 tbsp. coarse sea salt
  • 2 tbsp. brown sugar or maple syrup
  • 1 tbsp. dried rosemary
  • 1 tbsp. whole black peppercorns

Rinse pork belly under water and pat dry.

Combine ingredients in a bowl and rub over pork belly. Seal in freezer bag and place in fridge for 5-7 days, rotating often. Discard liquid as it cures.

After curing period, remove bacon and rinse. Place on a rack and refrigerate uncovered for 12 hours to air dry.

Preheat oven to 200. Set bacon, still on rack, on rimmed baking sheet for 1.5-2 hours, or until internal temp reaches 150.

Cool bacon in fridge for 6 hours before slicing. Divide slices and freeze.

Sweet and Sour Cabbage

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  • 1 lb ground pork
  • 2 tbsp. sesame seed oil
  • 1/4 tsp. salt
  • 1 onion, roughly chopped
  • 1 green cabbage
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tbsp. corn starch
  • 1 tbsp. soy sauce
  • Optional: sriracha, to taste (1-2 teaspoons is a good start)
  • Heat 1 tablespoon olive oil or sesame oil in a large skillet with high sides. Add the ground pork and let it cook for 2 minutes over high heat undisturbed, so that the bottom browns. Season with salt. Break up the meat with a spatula and continue to cook over high heat stirring frequently for about 5 minutes, or until the pork is fully cooked. Transfer the cooked pork to a large plate or bowl while you work on the rest of the recipe. 
  • Add a tablespoon of oil to the same skillet and add the chopped onion. Allow to cook over medium-high heat for 1-2 minutes to let the onion caramelize slightly (but don’t let it burn), then stir. Add the chopped cabbage and stir. Cover and cook for 3-5 minutes over medium heat. Remove the cover, stir, and continue to cook uncovered for another 3-5 minutes stirring frequently. 

Make the Sweet and Sour sauce while the cabbage is cooking:

  • Combine all the ingredients directly in a small saucepan. Stir with a whisk or a fork and cook over medium heat for about 5 minutes stirring every few minutes, or until the sauce thickens, turns translucent, and takes on a shiny reddish brown color. Remove from heat.

Add the ground pork and the sweet and most of the sour sauce to the cabbage skillet – reserve 2-4 tablespoons of sauce for garnish! Stir and cook for 1-2 minutes, until everything is heated through.  Transfer the sweet and sour cabbage to a serving dish or directly to your plates. Add a drizzle of the remaining sweet and sour sauce. Garnish however you like – with chopped scallions, toasted sesame seeds, red pepper flakes, or a drizzle of sriracha.

Peameal Bacon

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  • 1 Pork Loin About 4 lbs
  • 12 Cups Cold Water Divided
  • 1 Cup Maple Syrup
  • ½ Cup Pickling Salt
  • 2 Tsp Prague #1 Cure
  • 2 Tbsp Mustard Seeds
  • 2 tsp Black Peppercorns
  • 4 Garlic cloves Pressed
  • 3 Whole Cloves
  • 2 Bay Leaves
  • 1 Lemon Sliced Into Wedges
  1. Cut pork loin into 2 approximately equal sized chunks (crosswise, NOT lengthwise!). Trim most of the visible fat, if you’d like. Set aside (in fridge).
  2. Measure 4 cups of of water into a large pot, add remaining ingredients (aside from rest of water!). Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, add remaining water, stir to combine. Allow to cool to room temperature.
  3. Place one chunk of pork loin in each of 2 gallon sized freezer bags. I like to manually divide the lemon wedges and bay leaves equally between the two bags before pouring half of the brine into each bag. Push out most of the air, seal the bags, and put them in the fridge – I put both bags into a 9 x 12 cake pan, just in case of leakage, etc.
  4. Allow the pork to brine for 5 whole days, turning once daily to ensure the pork loins are completely submerged.
  5. After 5 days, discard brine, and rinse pork loins with cold water. Use paper towels to pat dry.
  6. Pour a generous amount of yellow cornmeal onto a plate large enough to accommodate the chunk of pork loin.
  7. Roll loin in the cornmeal, pressing to form a uniform crust.
  8. Wrap tightly in plastic wrap, chill for at least an hour before slicing and frying-grilling.

Instant Pot BBQ Ribs

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  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground mustard
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 (2-pound) racks baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
  • 2 cups chicken stock
  • 1/2 cup apple cider vinegar
  • 2 cups barbecue sauce
  1. In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
  2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
  3. Add chicken stock and apple cider vinegar in the instant pot. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
  4. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Preheat oven to broil. Line a baking sheet with foil.
  6. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce.
  7. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
  8. Serve immediately with remaining barbecue sauce.

Air Fryer BBQ Ribs

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  • 3 pounds baby back pork ribs
  • 1 tablespoon brown sugar
  • 1 tablespoon white sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated onion
  • ¼ teaspoon Greek seasoning
  • ⅓ cup barbeque sauce

Preheat the air fryer to 350 degrees F (175 degrees C). Step 2

Strip the membrane from the back of the ribs, cut the ribs into 4 equal portions. Step 3

Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl. Rub spice mixture all over the ribs and place in the air fryer basket. Step 4

Cook ribs in the air fryer for 30 minutes, turning after 15 minutes. Brush with barbeque sauce and air fry for 5 more minutes.

Pork Chops with Plums, Halloumi and Lemon

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  • 4 Tbsp. extra-virgin olive oil, divided, plus more
  • 1 tsp. honey
  • 4 bone-in pork rib chops (about 1″ thick), patted dry
  • Kosher salt, freshly ground pepper
  • 4 ripe medium red or black plums (about 1 lb.), halved
  • 1 lemon, halved, seeds removed
  • 8oz. Halloumi cheese, sliced into ½”-thick planks
  • 2 Tbsp. oregano leaves

Step 1

Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.

Step 2

Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.

Step 3

Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about ½” from the bone) registers 130°, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes.

Step 4

Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1″ pieces.

Step 5

Cut pork away from bone and slice ½” thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.

Coconut Ginger Cauliflower Pork

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  • 5 scallions
  • 1 lb. ground pork
  • 1 cauliflower
  • 1 tbsp. coconut oil
  • 2 tsp. fish sauce
  • 1-2″ ginger root
  • 2 cloves garlic
  • 1/2 cup coconut milk
  • sesame seeds

Melt the coconut oil. Add the ground pork and cook until beginning to brown.

Grate ginger and mince garlic; add to the pork. Stir in fish sauce and cook until pork no longer pink.

Chop cauliflower and add to meat mixture.

Stir in the coconut milk and cook until cauliflower is softened, about 10 minutes.

Add chopped scallions and cook for another 2 minutes, then serve.

Spiced Apple Pork Chops

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  • 4 pork chops
  • 2 Tbsp vegetable oil
  • Pinch salt and pepper
  • 1 med onion
  • 2 fuji apples
  • 2 Tbsp butter
  • 1 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 cup chicken broth

  1. Heat the vegetable oil in a heavy skillet over medium heat. While the skillet is heating, open the pork chops and season each side with a pinch of salt and freshly ground pepper.

  2. Once the oil is hot and shimmering, place the chops in the pan. Cook the chops undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.

  3. While the chops are searing, thinly slice the onion and slice the apples into wedges. Once the chops have browned on both sides, remove them to a clean plate (they do not need to be cooked through at this point). Add the apples, onions, and butter to the skillet and sauté until the onions are softened. Allow the moisture from the apples and onions to dissolve the browned bits from the skillet as they cook.

  4. Add the broth, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is combined, then return the chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.

  5. Simmer the chops in the apple and onion mixture for about 10 minutes, or until the liquid has reduced by half, the apples are soft, and the pork chops are cooked through. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.

Marinades for Chicken or Pork

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1. Maple Mustard

Tangy mustard and sweet maple syrup make for a balanced marinade that’s tart and sweet. Combine 2 tablespoons Dijon mustard with 1 tablespoon whole-grain mustard, 1 tablespoon maple syrup, 1/2 tablespoon apple cider vinegar, and a big pinch of salt.

 

2. Lemon Pesto

Pesto can be a whole lot more than an easy sauce for pasta. As a base of a marinade it delivers an herby, garlicky punch to the meat — a little bit of lemon juice added to it gives it tang. Just mix 3 tablespoons of store-bought basil pesto with 1 tablespoon lemon juice, 1/2 tablespoon olive oil, and a big pinch of salt.

 

3. Chili Garlic

Give your chicken or pork a hot kick by bolstering a marinade with fiery sambal oelek or Asian chili-garlic sauce, and then tame the heat by serving the cooked meat over rice. Combine 3 tablespoons tamari or soy sauce with 1/2 tablespoon grated or minced fresh ginger, 1 tablespoon sambal oelek or Asian chili-garlic sauce, and 1/2 tablespoon Asian sesame oil.

 

4. Yogurt Garam Masala

Yogurt makes for an incredible base for a marinade, as it tenderizes the meat. And the Indian spice blend garam masala (which contains cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns) lends a warm, aromatic touch. Stir together 1/4 cup whole-milk yogurt with 1 teaspoon garam masala, 1/2 tablespoon olive oil, and a big pinch of salt.

 

5. Sweet and Sour

Forget calling your favorite Chinese restaurant for a takeout order of sweet and sour chicken or pork and make an easy version at home instead. Just mix together 2 tablespoons pineapple juice with 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 2 teaspoons soy sauce.

Deviled Pork Chops

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  • 1/4 cup Dijon mustard
  • 1 tbsp. brown sugar
  • 2 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 4 pork chops

Stir together the mustard, brown sugar, lemon juice, Worcestershire and cayenne.