Pork Recipes

 

Roast pork with Rosemary and Cider

This dish, if prepared properly, is profoundly good. The rosemary really makes it incredibly aromatic.

Pork roast
2 large sprigs rosemary
2 sweet onions, sliced
2 bottles hard cider
2 granny smith apples
olive oil

1. brown pork in olive oil (all sides)
2. sautee onions in olive oil until wilted
3. sautee apples in olive oil until wilted
4. add pork, onions, apples, rosemary to enameled cast iron pot.
5. add cider to cover.
6. cover pot and cook 2 hours in 400 degree oven until fork tender.

You can add butter to the sauce if you want to thicken or just serve the pork in the soupy cider/apple/onion mix (my preference).

 

Sausage Soup

I did this to get rid of some sausage (which was not really that great) and it was very good. The fennel seeed makes this dish. I ate 4 bowls - couldn't stop.

1. Brown on all 4 sides 6 sweet sausages in olive oil. quarter lengthwise and then cut into 1/8 inch slices, reserve
2) sautee diced 2 onions, 2 celery sticks and 6 carrots until soft
3) add sausage, 1/2 bottle red wine, 1 can crushed tomatoes, 2 tbsp fennel seeds, 6 minced roasted garlic cloves, salt, pepper and 1/4 cup chopped parsley
4) cook 45 minutes uncovered
5) correct sesonings and serve


Deconstructed BLT

 This was created for the famous Iron Chef Mayonnaise Dinner.  Dan Weisshaar suggested mayonnaise, which I initially thought was ridiculous, but it turned into a truly fantastic dinner (we had bouillabaisse so how bad could it have been).  Word to Tom Colicchio whose braised pork belly inspired this dish.



 

2 pounds raw pork belly, skin on

2 cups chopped tomatoes

2 cups red wine

olive oil

2 tbsp fennel seeds

1/2 onion 

 

 20 cherry tomatoes

olive oil

salt and pepper

 

arugula

high quality extra virgin olive oil

 

10 pieces day old bread

garlic clove, peeled

good quality extra virgin olive oil

 

1. salt and pepper pork belly

2. brown pork belly on all sides in cast iron pot

3. Sautee onion until wilted

4. add tomatoes, fennel seeds and red wine, stir and add pork

5. cook at 400 degrees for 2 hours

6. Remove from sauce, remove skin and slice into thin slices (you know, to look like bacon)

7. Halve cheery tomatoes and place flesh side down on cookie sheet.  Drizzle with olive oil, salt and pepper and cook at 400 degrees for 20-30 minutes until wilted - this will concentrate the flavors.

8. Mix arugula with evo and salt

9. toast bread 3-5 minutes per side unti lbrown

10 rub garlic on one side of each slice

11. Drizzle bread with EVO

12. Assemble BLTs on a plate - bacon on the bread with tomatoes and arugula on the side.


 

the oil form the cherry roasting can be saved - great for serving on mozzarella caprese

the braising liquid is also great to save, once defatted.  It can be added to a soup or mixed with tomato sauce and serve over pasta.


Braised pork with Cherries

Yummy  dish.  The pork demiglace and butter raise it to another level.  You can use belly and ribs instead or in addition to the shoulder.  If you ant to get fancy, defat the sauce prior to adding the butter.  Terrific with cru beaujolais.

olive oil

3.5 pounds pork shoulder

1 large sweet onion

2/3 cup chopped dried cherries

1/3 cup pork demiglace

2 cups white wine

1 sprig thyme

1 bay leaf

1/8lb unsalted butter

 

1. salt and pepper pork

2. brown pork in olive oil on all sides, remove

3. sautee onion in oil and fat

4. add other ingedients

5. cook  2hours at 400 degrees in covered pot

6. remove pork

7. heat sauce on stove and add butter, 1 tbsp at a time 

8. correct sauce

9. serve with polenta


Bacon with Radicchio VLM

Yummy  dish.  This is an umami overload from the demiglace and is named after the VLM who mercilessly lectured us on the wonders of Umami after too much wine.

 

2 pounds bacon, thickly sliced  in 1/2 inch pieces (Danish is best)

2 sweet onions, sliced thin

2 large radicchio

1/4 cup demiglace (chicken, veal or pork)

1/2 cup dry white wine

pepper

salt (if needed)

1/4 lb butter

buttery polenta (you can have parmesan cheese in this if you like if you want to gild the lilly)


1. Sautee Bacon until wilted but not crispy, remove, leaving fat

2. Sautee onions in fat, remove to separate bowl

3. Sautee Radicchio in fat - should still be a bit toothy but not crunchy, remove to bowl

4. discard any remaining fat, add onions, wine and demiglace and cook 5 minutes

5. whisk in butter, 1 tbsp at time

6. correct with salt and pepper

7. add bacon and raddicchio

8. Stir and serve over polenta


Lentils with Italian Dried Sausage

This sounds really simple, and it is, but with good sausages and lentils, it is astoundingly good.


1.5 cups du puy lentils

6 inches dried Italian sausage, (1.5 inch diameter), sliced into 1/4 inch slices and casing removed

1/2 cup dry white wine, 1 cup water

bouquet garni (thyme, 2 bay leaves, parsley, 1 garlic clove, 6 peppercorns)

1 carrot, minced

1/2 celery stick, minced

1 shallot minced

olive oil

salt, pepper


1. Soak lentils overnight in water, drain

2. Simmer sausages 45 minutes in wine, water and bouquet garnie

3. sautee vegetables in olive oil

4. Add lentils to  sausages, vegetables on top, mix

5. cook 15 minutes covered until lentils are cooked but not mushy

6. correct with salt and pepper and serve

 

Carnitas with Awsesome Sauce

10 pounds pork shoulder

4 pounds lard

 

2 pounds  pork bones

water to cover

vegetables for stock

 

8 tomatillos

1  poblano pepper

3 shallots, sliced thin

olive oil

salt


1. Cook pork in lard at 350 degrees for 3 hours until soft, remove meat and chop

2. make pork stock, defat

3. broil poblano peppers 10 minutes per side, place in covered pot, skin and seed.

4. bake tomatillos 20 minutes until soft, remove husk

5. sautee shallots in oil and a dash of salt

6. Awesome sauce - puree tomatillos, peppers and shallots, correct with salt and pepper, if necessary

7. serve carnitas in hot stock with awesome sauce

 

PorkuPops

This was named by my son Max.

olive oil

2 pounds pork belly, skin removed, cut into 4 slices

2 shallots, minced

1/4 cup dried blueberries

3 tbsp chopped dried montgomery cherries

1 cup white wine

1 bay leaf

1/2lb unsalted butter

 

1. salt and pepper pork

2. brown pork in olive oil on all sides, remove - you may need to press down on the belly to ensure adequate browning.

3. sautee shallots in oil and fat

4. add other ingredients

5. cook  2hours at 400 degrees in covered pot

6. Refrigerate overnight and defat OR strain solids, place liquid in fat separator and remove fat

7. heat sauce on stove and add butter, 1 tbsp at a time 

8. correct sauce

9.cut belly into 1 inch cubes, add toothpick to each, reheat and add to sauce

 

Pork Belly with Curry Sauce

olive oil

1.5 pounds pork belly, skin on

1 medium sweet onion, sliced thin

1/4 sliced ginger

1 tbps curry powder

2 cups chicken stock

1 tbsp unsalted butter 

1. salt and pepper pork

2. sautee onions until soft and almost browning, remove

3. brown pork in olive oil on meaty side, remove - you may need to press down on the belly to ensure adequate browning.

4. add pork, onions, curry powder, ginger to overproof pot, cover with chicken stock, cover

5. cook  2hours at 400 degrees

6. Refrigerate overnight and defat OR strain solids, place liquid in fat separator and remove fat

7. heat sauce on stove and add butter 

8. correct sauce and serve

9.cut belly into 1 inch cubes, add toothpick to each, reheat and add to sauce