Tag Archives: pork

Pork Belly (Crock Pot)

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3 pounds lean pork belly
8 allspice berries
8 juniper berries
3 fresh bay leaves, crushed
Generous amounts of kosher salt and fresh cracked black pepper
1/4 cup good gin (could use more)

  • Season the meat all over with the kosher salt and cracked black pepper then place in the bottom of a slow cooker large enough to hold the meat without touching the sides too much.
  • Sprinkle the spice berries over the meat and put the crushed bay leaves around the edges.
  • Pour the gin around the sides of the meat so it gets underneath.
  • Turn the slow cooker on low for 10 – 12 hours, occasionally turning the meat and basting it.
  • When the meat is fall-apart tender, remove from the crock pot and allow it to rest for a bit before serving.

 

Coconut-Lime Pork Tacos

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  • 1 pound ground pork
  • 1 small onion, finely chopped
  • 1 large garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon Spanish smoked paprika
  • Cayenne pepper, to taste
  • 2/3 cups coconut milk, stirred (full-fat recommended)
  • 3 tablespoons pineapple juice (I keep small cans on hand for this dish)
  • 1-2 tablespoon freshly squeezed lime juice, from 1 lime
  • 2 cups or one 15 ounce can cooked black beans, drained and rinsed
  • Corn or flour tortillas, for serving
  • 1 large avocado, diced
  • Other recommended toppings: corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
  1. In a large skillet, heat one tablespoon of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, paprika, oregano, chili powder and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
  2. Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Season with salt to taste. Remove any excess fat from the pan.
  3. Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and 1 tablespoon lime juice and cook for an additional minute or two. Taste and add more lime juice if needed. Adjust the seasoning to taste. You can serve right away, or cover the pan and let the pork gently simmer over low heat.
  4. Using a slotted spoon, divide the ground pork equally among lightly warmed flour tortillas. Serve with lots of avocado and other toppings of your choice.

Sosaties (MOM)

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grate 3 onions
1 tbsp. of curry powder
2 cloves crushed garlic
little salt, lemon juice
2 tsp. apricot jam

Mix very smoothly until it is a little runny, then add to the onion mixture.  Marinade pork chops overnight.

Pulled Pork

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Put the pork butt into the slow cooker before you go to bed.  In the pot mix water with some BBQ sauce, approximately 1/4 to 1/2 way up the roast.  Cook on high for about 4-5 hours overnight.  In the morning, pull the pork apart with a fork, add some more BBQ sauce, and put the slow cooker on for another 3 hours on low.

Cellophane Noodle Salad with Roast Pork

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For pork
1 (1-lb) pork tenderloin
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt

For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil**
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeno chile, seeded and minced

For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves

Make pork: Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.

Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook noodles and beans for salad while pork finishes roasting: Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

Assemble salad: Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.*** Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Pork Tenderloin with Cranberry Sauce

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  • 1 whole Pork Tenderloin, Trimmed Of Fat
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil, Divided
  • 3 Tablespoons Butter, Divided
  • ½ whole Medium Onion
  • ½ cups Red Wine (optional)
  • ¾ cups Low Sodium Chicken Broth
  • ½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Chinese Marinated Pork Ribs

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  • 1 kilo (2.2 pounds) pork ribs, organic and/or from a provider you trust
  • 4 tbsp. hoisin sauce
  • 4 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine (Mingou recommends Shao Hsing Hua Tiao Chiew; I used a Japanese cooking sake)
  • a thumb-sized knob of fresh ginger
  • 3 scallions
  • 2 tbsp. runny honey

Start marinating the meat the day before. Cut the ribs in about 6 equal pieces. In a medium bowl, combine the hoisin sauce, oyster sauce, soy sauce and rice wine. Add the meat and turn the pieces to coat well. Cover with plastic wrap and place in the fridge.

The next day, remove the meat from the fridge about an hour before baking, and preheat the oven to 180°C (360°F).

Transfer the meat and marinade to a baking dish large enough to accommodate the meat in a single layer. Slice the ginger in thin slices (scrub it first, but don’t bother peeling it), mince the scallions, and add to the dish. Cover the dish loosely with foil.

Insert the dish in the oven and bake for 2 hours, turning the meat regularly and basting it with its juices. Remove the foil after the first hour, turning the meat more frequently for even browning.

Brush the meat with the honey and return to the oven for another 10 minutes.

Slice the meat between each bone, and serve over steamed rice (I generally make 120ml or 1/2 cup uncooked rice per person), with a cucumber salad.

Pineapple Salsa

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  • 1 cup finely chopped fresh pineapple
  • 2 tbsp. finely chopped purple onion
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. finely chopped red bell pepper, optional
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tbsp. honey
  • dash ground red pepper, cayenne or chipotle
  • 2 teaspoons finely minced jalapeno pepper, optional
  • juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
  • 1/4 tsp. black pepper

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.

Pork Chop Dry Rub

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1/4 cup cumin seeds
3 tbsp. whole black peppercorns
1 tbsp. coriander seeds
2 tbsp. sugar
1.5 tsp. sea salt

Combine cumin, peppercorns and coriander in a heavy medium skillet.  Stir over medium heat until fragrant and toasted, about 8 minutes.  Finely grind toasted spices in blender.  Transfer to a small bowl.  Mix in sugar and salt.  Makes 1/2 cup.

PORK RUB ALTERNATIVE:

1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. black peppercorns
1 tbsp. kosher salt
1.5 tsp. cumin seeds

Grind all together.