Tag Archives: pork

Chinese BBQ Pork

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  • 1 1/2 tbsp brown sugar
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce
  • 1 tbsp soy sauce
  • 1 tsp five spice powder
  • 1 tbsp oil (vegetable or canola)
  • 2 tbsp Extra Honey
  • 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder

  1. Mix Marinade ingredients in a bowl.

  2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

  3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).

To Roast:

  1. Preheat oven to 160C/320F.

  2. Line a tray with foil and place a rack on top (recommended but not critical).

  3. Remove pork from the marinade, save Marinade. Place pork on rack.

  4. Roast for 30 minutes.

  5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

  7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

  8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Pad Kee Mao

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  • 4 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 6 cloves garlic
  • 5 chilies
  • 3 tbsp. vegetable oil
  • 1/2 cup sliced onion
  • 1 pound ground pork
  • 1/2 cup red peppers
  • 12 oz. rice noodles
  • 2 handfuls basil

Whisk together the fish sauce, soy sauce and vinegar, and set aside.  Chop the garlic and 3 of the chilies together.   Smash the other two chilies and set aside.

Put a wok over medium-high heat.  Add the oil, garlic-chili mixture and the onion.  Add the pork and a splash of the sauce and cook until pork is done.

Add the peppers and noodles.  Turn heat to high, and add almost all the sauce.  When coated, toss in the basil and the smashed chilies.

Chinese BBQ Pork

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  • 2 tbsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. rice wine
  • 2 tbsp. yellow bean paste
  • 2 tsp. sesame oil
  • 1 tsp. five-spice powder
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated ginger
  • 1 kg. pork fillet
  • 1 tbsp. honey
  1. Put sugar, soy sauce, hoisin sauce, rice wine, bean paste, sesame oil, five-spice powder, garlic, ginger and pepper in a bowl; mix them together
  2. Add pork to bowl; cover and refrigerate for at least 2 hours, or overnight
  3. Drain marinade into a pot, add honey, simmer
  4. Cook pork, basting with marinade

Apple Pork Roast

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  • Pork
  • 3 Tablespoons Olive Oil
  • 1 whole Pork Shoulder Roast (also Called Pork Butt)
  • Salt And Pepper, to taste
  • 4 cups Apple Juice
  • 1 cup Beef Stock
  • 3 whole Apples, Cored And Cut Into Wedges
  • 3 whole Medium Onions, Sliced
  • 1 whole Bay Leaf

o make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.

 

Pork Carnitas

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  • 1 bone-in pork shoulder, about 2 kilos (4 1/3 pounds)
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. ground chili pepper
  • 2 tsp. fine sea salt
  • 200 grams (7 ounces) sliced bacon
  • 4 cloves garlic, halved
  • 2 bay leaves
  • 1 orange

 

  • Rub the meat with the cumin, oregano, chili pepper, and salt, and set aside in the refrigerator for at least 1 hour and up to 1 day.
  • Line the bottom of a Dutch oven with the sliced bacon. Place the pork shoulder on top, along with the garlic and bay leaves. If using the orange, squeeze its juice over the meat, cut the peel into four pieces and add to the pot.
  • Cover and place the Dutch oven in the oven. Set the temperature to 120°C (250°F) and let the meat cook for 6 to 8 hours, basting it every hour or so, until fork tender and nicely bronzed.
  • Remove the orange peels and bay leaves from the pot, and shred the meat using two forks. Discard the bone.
  • Serve with corn tortillas and/or lettuce leaves to wrap into tacos, with a sprinkle of cilantro and onion, slices of avocado, a squeeze of lime juice and a drizzle of salsa.

 

 

Korean Spicy Pork (Jeyuk Bokeum)

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  • 1½ lbs pork loin, thinly sliced
  • 2 tbsp. gochujang (paste)
  • 3 tbsp. gochugaru (chili powder)
  • 2 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. sugar
  • 1 tbsp. corn syrup
  • 1/2 tbsp. sesame oil
  • freshly ground black pepper
  • 1 tsp. ginger powder
  • 1 tbsp. minced garlic
  • 2 green onions, cut into 2-inch pieces
  • sesame seeds, optional
  1. In small bowl, combine gochujang, gochugaru, soy sauce, oyster sauce, sugar, corn syrup, sesame oil, black pepper, ginger, and garlic.
  2. Heat pork in large pan over medium high heat.
  3. Add the sauce over the pork and stir well and cook until the pork is fully cooked. If the sauce is too thick, then add about ¼ cup water and stir well.
  4. Sprinkle with green onions and sesame seeds.

Spicy Ribs

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  • 1 cup Brown Sugar
  • 1 can Dr. Pepper
  • 1 can (5 Ounces) Chipotle Peppers Packed In Adobo
  • 1/3 cup Brown Mustard
  • 1 Tablespoon White Vinegar
  • 3 cloves Garlic, Minced
  • 2 packages Pork Baby Back Ribs

Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later.

Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.

When you’re ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.

Remove the ribs when they’re fork tender (keep cooking until they are). Slice and serve!

Pork Lettuce Wraps

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  • 1 tbsp olive or vegetable oil
  • 1 lb ground pork (80/20)
  • 4 chopped scallions
  • 1 tsp grated ginger
  • 1.5 tbsp garlic, minced
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • Butter lettuce, for serving
  1. Heat up the oil over medium high heat in a large skillet, then brown the pork for 3 minutes, stirring enough so it doesn’t burn. Add the water chestnuts and tofu.
  2. Mix up the scallions, ginger, garlic, hoisin, soy sauce, and sriracha. Add to the pan, and toss all the ingredients. Cook for a few more minutes until the pork is cooked through. Remove from the heat and add the sesame oil.
  3. At the table, fill each lettuce cup with rice and a big spoonful of the pork mixture.

Cranberry and Walnut Stuffed Pork Loin

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  • pork loin
  • 1 box stuffing mix
  • 2 tbsp. butter
  • ½ cup dried or fresh cranberries
  • ¼ cup chopped walnuts
  • 2 tbsp. olive oil
  1. Preheat your oven to 350 degrees
  2. In a medium pot, cook the stuffing
  3. Meanwhile, butterfly the pork loin
  4. Mix the dried cranberries and chopped walnuts into the cooked stuffing and spread the mixture all over the butterflied pork loin
  5. Starting at one of the long sides, roll the pork loin and its contents all the way up. Secure the opening either with a long skewer
  6. Heat a skillet with 2 tbsp. of olive oil on medium/high heat. When the oil is very hot, sear the pork loin on all sides until it is brown and crispy.
  7. Transfer the seared pork loin to the oven (on a baking sheet) and finish baking until the internal temperature reaches 160 degrees (about 45 min).
  8. When the stuffed loin is finished baking, let it rest 15 minutes before slicing to allow the juices to redistribute into the meat.