Posts Tagged ‘Pork’
Vietnamese Braised Pork in Caramel Sauce
2 lbs. Pork Belly cut in 1? cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon
2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce
1 1/2 Cups water
Bunch of cilantro, chopped
For the Vietnamese caramel sauce
3 Tablespoons sugar
2 Tablespoons water
In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices. In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.
Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well) After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant. Add the ground spice mixture and sauté for a minute. Add the pork and cook for about 10 minutes. Add the fish sauce and salt. Stir to incorporate.
Slowly add the Caramel. You may have to heat the pan containing the caramel in order to loosen it from the pan. Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low. Continue braising the pork for about 1 hour or until the meat is tender.
Serve with warm rice or noodles and top with the chopped cilantro.
Tourtiere (Pork Pie)
- 2 Tbsp. Olive Oil
- 1 pound ground Gryffon Ridge Pork
- 1 pound ground Eastern River Veal
- 1 1/2 cup chopped onion
- 3 clove garlic, crushed and finely chopped
- 2/3 cup shredded carrots
- 1/2 cup finely chopped celery
- 1 1/3 cup beef stock
- 4 teaspoons Cognac
- 2 teaspoon dried parsley
- 1 1/2 teaspoon Sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 4 tablespoon dry bread crumbs
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons lard
- 4 to 6 tablespoons ice cold water 1 tablespoon at a time.
- Toss all ingredients with a fork until all flour is moistened and pastry almost leaves side of bowl.
- (1 to 2 teaspoons more water can be added if necessary)
- Preheat an oven to 400F.
- Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
- Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
- Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through.
- Drain any excess fat from the pan.
- Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
- Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
- Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
- Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
- Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
3 Cups sliced fresh Mushrooms
3 Cups chopped Chard
2 Cups cubed Cooked Ham Steak
1 1/2 Cups chopped Onions
1 1/2 Cups chopped green pepper
2 Garlic cloves, minced
1/3 Cup vegetable oil
2 (8 ounce) Packages Cream cheese, softened
1/2 cup Half-and-half cream
9 Duck Eggs
4 Cups cubed day-old Bread
3 Cups shredded Cheddar cheese
1 Tsp. Sea Salt
1/2 Tsp. Freshly Ground Black Pepper
In a large skillet, sauté’ the mushrooms, chard, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Tomatillo Stew with Hominy and Smoked Pork
1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Freshly Ground Black Pepper
Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.
In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano. Pulse until coarsely chopped, scraping down the side. Add 1 cup of the chicken stock and puree until smooth. In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat. Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.
Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
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