Peruvian Pork

Peruvian Pork

INGREDIENTS

2 tablespoons olive oil

3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces

2 large white onions, chopped

4 large apples, peeled, cored and roughly chopped

3 snipped and seeded ancho or other mild dried chilies

3 bay leaves

 Pinch of ground cloves

¼ cup fresh lime juice

4 cups chicken stock

 Steamed rice for serving

¼ cup chopped cilantro

PREPARATION

Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.

Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow cooker, turn it to high and walk away for 4 or 6 hours.)

Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Milk Poached Pork

This Italian inspired pork shoulder is meltingly tender and a deliciously different alternative to a Sunday roasting joint. Serve with rice and green beans.

Ingredients

• 100g/3½oz unsalted butter
• 2 tbsp olive oil
• 1 small pork shoulder, bone and skin removed, with 1cm/½in fat left on
• 3 garlic cloves, sliced
• 1 lemon, zest and juice
• 10 sage leaves
• 1.4litres/2½ pints full-fat milk
• salt and freshly ground black pepper

Preparation method

1. Heat the butter and oil in a large heavy-based frying pan over a medium heat. Seal the pork on all sides, remove and set aside. Remove any excess oil from the pan.
2. Add the garlic, lemon, sage and milk and bring to the boil.
3. Season the pork with salt and freshly ground black pepper. Return the pork back to the pan with the fat-side facing downwards. Partially cover the pan with a lid or aluminium foil. Simmer over a low heat for three hours.
4. Turn the pork over and cook for a further hour, adding a little water if necessary.
5. To serve, remove the pork from the pan, cut into large chunks and drizzle with cooking liquid

Bacon and Cabbage

Bacon and Cabbage          

So technically it’s not bacon at all,

Not really much of a recipe needed for this one, it’s an Irish dish and I used a slow cooker to make it for the first time and it worked well.

Ingredients

• A piece of gammon (I prefer smoked)
• Water
• Cabbage (I mainly use white cabbage, but have also used Savoy, both work well)

That’s it

Chop up the cabbage, put a layer down then add the gammon, then fill the rest of the space with cabbage.

Add some water, maybe around two thirds full

Cook for 6-8 hours

Take the meat out, and let rest for a while

Serve with mashed potatoes

A nice mustard sauce to go with it

• 25g flour
• 50g butter
• 1 tablespoon English mustard
• 125ml cooking liquid
• 125ml double cream

Make a roux with the butter, flour and mustard then add the liquid and mix

Haitian Pork Griot

INGREDIENTS

• 1 small Scotch bonnet or habanero chile
• 1 medium onion, diced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• ¼ cup fresh chopped Italian parsley, more for serving
• 1 tablespoon kosher salt, more to taste
• 1 tablespoon coarsely ground black pepper
• 6 sprigs fresh thyme, plus more thyme leaves for serving
• 2 garlic cloves, finely chopped
• ¼ cup cane vinegar or cider vinegar
•  Juice of 1 orange
•  Juice of 1 lemon
•  Juice of 1/2 lime
• 1 tablespoon Worcestershire sauce
• 3 pounds pork shoulder, not too lean, cut into 1 1/2-inch chunks
• 2 tablespoons coconut oil (melted) or olive oil, more as needed
•  Cooked rice, for serving
•  Pikliz, for serving (see recipe)

PREPARATION

1. Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
2. Transfer chopped chile to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
3. The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
4. Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
5. Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
6. Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
7. To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

Taiwanese Pork Chop

Taiwanese Pork Chops

This is a two part recipe:

Part 1- Fried Pork Chops

Ingredients:

• 2 thick bone-in pork chops
• 1 tbsp of minced garlic
• 2 tbsp of light soy sauce
• 1 tbsp of rice wine
• 1 tbsp of sugar
• ½ tbsp of Chinese five-spice powder
• Cornstarch
• Vegetable oil for frying

Directions:

Score the edges of the pork chop to keep them from curling when fried. Set aside while you prepare the marinade.

In a small bowl, combine garlic, soy sauce, rice wine, sugar, and five-spice powder.

Place pork chops in a resealable bag, pour marinade over pork chops and seal. 

Gently massage the marinade into the pork chops. Refrigerate for max an 1 hour.

Heat enough oil to fill the skillet to a depth of about ½ inch.

Remove pork chops from bag without wiping off marinade. Coat both sides of pork chop with cornstarch

Carefully add chops to skillet, turning once, until golden brown on both sides.

Part 2 - Ground Pork Sauce

Ingredients:

• 1/2 lb of ground pork
• 1 package of fried shallots
• 4 tbsp garlic, minced
• 2 cups of water
• ½ cup of soy sauce
• 1 tbsp of sugar
• 1 tbsp of rice wine
• 1 tsp of five spice powder
• ½ teaspoon of black pepper
• Vegetable oil for sautéing

Directions:

While the pork chops are marinating, start the ground pork sauce by sautéing garlic in a sauce pan.

Add the ground pork to the sauce pan and cook until brown.

Add a handful of shallots and stir a few times to evenly distribute.

Add water, soy sauce, sugar, rice wine, five-spice powder and black pepper. 

Bring to a boil. 

Once boiling, cover, reduce heat and simmer for an hour.

I like to ladle the sauce over rice, place a chop on the rice, pile a bit of minced mustard greens to a side and garnish with sliced green onions.

This goes well with noodles too.

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Quick video overview here: https://www.youtube.com/watch?v=RzhPv2_cmqI

Pulled Pork

Pulled Pork 

(on the hob)

Ingredients

Dry Rub

• ½ tsp smoked paprika        
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder                        
• ½ tsp black pepper              
• 1 tsp salt                   
• ½ tsp ground coffee                       
• 1 tsp brown sugar

Cooking liquid

• 50ml bourbon, whiskey, or scotch
• 350ml chicken stock
• 2 tbs barbecue sauce
• 1tbs Ketchup
• 1 tbs brown sauce
• 1 tablespoons vinegar
• 1 tbs honey
• ½ tbs Worcester sauce

Pork butt, shoulder, loin (the above is based on 300-400g piece of pork loin/shoulder)

Vegetable oil (for searing the pork)                      

    1    In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and coffee to make a spice rub for the pork.

    2    Generously rub the spices over the pork.

    5    In a saucepan, combine the cooking liquid ingredients and bring to the boil.

    3    In a frying pan, heat vegetable oil on high until the oil begins to shimmer. Sear each side of the pork, just until brown, Transfer the pork to the cooking liquid and cook on low for 2/3/4 hours. Turn off the pot and let the pork rest in the sauce for 30 minutes.

    8    Once the pork is done, place it on a cutting board and let it rest for 15 minutes.

 .

    10    With two forks, pull the meat apart until it’s all shredded. Serve on your favourite bread.

    

Pork Carnitas

Pork Carnitas (Mexican Pulled Pork)

(for Slow Cooker)

Ingredients

• 3 1/2 to 4 pound boneless pork butt (shoulder) roast
• 1 cup chicken broth or stock
• 1 onion, peeled & quartered
• 5 cloves garlic, minced
• 2 tablespoons lime juice
• 2 teaspoons dried cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 orange
• Salt & freshly ground black pepper, to taste

Directions

Place pork in large slow cooker. 

Cover with chicken stock. 

Add onion, garlic, lime juice, cumin, oregano, and bay leaves to crock pot.

Slice orange in half and squeeze juice, which should equal approximately 1/4 to 1/3 cup, discarding any seeds. 

Add orange juice and spent orange halves to crock pot.

Sprinkle liberally with freshly ground black pepper and cook on low for 8 to 10 hours (or high for 4 to 5 hours).

Once pork is cooked and tender, remove from crock pot to a cutting board. 

Discard onion quarters, orange halves, and bay leaves, and strain any other solids from cooking liquid (it's okay to leave in the melted fat, as this will keep the carnitas moist). 

Pour strained liquid into a medium pot. 

Bring to a simmer and cook for 10 to 15 minutes, or until total amount is reduced to about 1 to 1 1/2 cups.

In the meantime, adjust the oven rack to the center position and preheat grill. 

While broiler is heating, trim fat from pork and discard, then cut pork into 1-inch chunks (it's okay if it somewhat shreds while you do this).

Once cooking liquid is reduced, season it generously with salt and pepper, and gently stir liquid into pork chunks. 

Taste and add more salt and/or pepper, if necessary. 

Spread pork in an even layer onto a foil-lined baking sheet. 

Grill in center position of oven for 5 to 10 minutes or until pork begins to brown and the edges turn dark and crispy. 

Remove pan from oven and use a wide spatula to flip pork, then return to oven for 5 to 10 more minutes to crisp up the other side as well. 

Serve hot with taco fixings.

Italian Pulled Pork (Slow Cooker)

Italian Pulled Pork (Slow Cooker)

Ingredients

• 2-3 lbs pound pork shoulder
• 3-4 tablespoons olive oil
• 2-3 teaspoons salt
• 1 teaspoon of fresh ground black pepper
• 1 cup low sodium chicken broth
• 1 can (12 oz) of good beer
• 1 tablespoon cherry peppers
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon of dried thyme
• 1 large yellow onion, sliced
• 2 tablespoons tomato paste
• 1 ½ cups diced tomatoes

Directions

Take the pork and rub with half the olive oil then season with salt and pepper.

In a bowl combine chicken broth, beer, cherry peppers, garlic, oregano, basil, thyme, tomato paste, and diced tomatoes and stir together; add to slow cooker and set on HIGH.

Heat a skillet with the remaining olive oil.  Add the pork to the skillet and brown all sides of the pork.

Add the pork to the slow cooker; then add onions to the top.

Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 1 hours (5 hours total).

Transfer the pork to a bowl, cover lightly, and let rest 15 minutes.

Pull the meat apart with 2 forks or your fingers.

Scoop the cooked onions out of the crock pot and ladle one to two spoons of the remaining juice from the crock pot into the pork.

Gently toss the meat and onions together and set aside.

Salt and Pepper to taste.

Serve on a sandwich or toss with your favorite pasta and sauce.

Cherry Sauce / Marinade

Cherry Sauce / Marinade

• 30g butter
• 1 medium onion, diced
• 300g / 1 ½ cups pitted, sliced rainier (or other sweet) cherries
• 470ml. tomato sauce
• 180 g brown sugar
• 60ml / ¼ cup apple cider vinegar
• 1 Beef Stock Cube
• 1 tsp cumin
• 1/4 tsp white pepper
• 1/4 tsp cayenne red pepper

Heat the butter, cook the onions until just turning brown. 

Toss everything else in. 

Cook until reduced by about half. 

Will it blend? Yes! So blend it when it's cooled a bit. 

Enjoy on chicken or pork

Bourbon Marinade

Bourbon Marinade Recipe – a good marinade for chicken, pork, fish

Ingredients

• 1.5 tablespoon bourbon
• 1.5 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoons brown sugar
• ½ tablespoon olive oil
• ½ tablespoon dijon mustard
• 1 cloves garlic, crushed
• ½ teaspoon ginger
• ½ teaspoon pepper

Recipe Preparation:

Combine all ingredients and whisk until blended.