Tag: Pork

Do-ahead · Meat · Pasta

One-pot pork shoulder ragu

Belinda

On their blog “Dinner: A Love Story”, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny said, “Which, in my opinion, counts for more than flower arrangements when having dinner guests.

Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners.

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2 1/2 lbs boneless pork shoulder roast, tied with twine if there are any loose pieces
1 small onion, chopped
1 garlic clove, minced
Salt and pepper
2 tbsp olive oil
1 small pat butter
1 28-ounce can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 Small handful of fennel seeds
1 tbsp hot sauce, for smokiness (Andy used Trader Joe’s Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
1 pound Pappardelle pasta
1 handful Freshly grated Parmesan

Preheat oven to 325° F.
Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.)

Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.

Cook 1 to 2lbs pasta according to package directions.
When it’s is ready, put into individual bowls and top with ragu and lots of Parmesan.
Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parmesan.

Asian flavors · Dairy-free · Gluten Free · Holiday Food · Meat

Roast pork belly with apple, soy and ginger

Belinda

This is a wonderful and simple recipe from the one and only Yotam Ottolenghi

The flavors in this dish are inspired by Filipino pork adobo, in which the meat is cooked in a sweet and vinegary, soy-based sauce. Here, I use apple juice, apple vinegar and whole apples to cut through that richness. Don’t be put off by the long cooking time – once everything’s in the oven, it’s mostly just a waiting game. Serve with plain rice.

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Prep 15 min
Cook 2 hr 30 min
Serves 4

1 whole pork belly joint (800-900g), boneless
Flaked sea salt
1½ tbsp olive oil
1 large onion, peeled and cut into 6 wedges
12 garlic cloves, peeled
2 oz (40g) fresh ginger, peeled and roughly chopped
4 whole star anise
3 bay leaves
3 fl oz (90ml) soy sauce
8 fl oz (250ml) chicken stock
8 fl oz (250ml) unsweetened apple juice (I use a cloudy variety)
3oz (70ml) apple cider vinegar
2 tbsp caster sugar
1 tsp black peppercorns, crushed
3 medium Pink Lady apples (400g), cored and cut into quarters
2 spring onions, thinly sliced

Heat the oven to 185C (165C fan)/365F/gas 4½. Use a small, sharp knife to score the skin of the pork in a cross-hatch pattern spaced roughly 1½cm apart, then rub a teaspoon of flaked salt into the skin, push it down into the slashes.

Put the oil in a large ovenproof saute pan on a medium-high heat, then fry the onion, stirring, for three minutes, just to soften. Add the garlic, ginger, star anise and bay leaves, and cook, stirring occasionally, until the vegetables are lightly colored – another three minutes.
Add the soy, stock, apple juice, vinegar, sugar and black peppercorns, and bring to a simmer.

Take off the heat and lay in the pork, skin side up, taking care not to get the skin wet (it should not at any stage be submerged in liquid). Transfer to the oven, roast for 90 minutes, then remove and arrange the apples around the pork, stirring gently to coat them in the sauce and again taking care not to get any liquid on the skin. Return to the oven for 30 minutes, or until the apples have softened but still retain their shape, and the pork is deeply golden.

Gently lift the pork on to a board, leave to rest for 10-15 minutes, then cut into 1½cm-thick slices. To serve, transfer the contents of the saute pan to a serving dish with a lip, lay the pork slices on top and sprinkle with the spring onions.

Meat

Pork Katsu with Beet Purée

Belinda

A stunning combination.

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Serves 4

Beet Purée
1 tablespoon olive oil
1 small shallot, chopped
1 small red beet, peeled, thinly sliced
½ large Granny Smith apple, peeled, thinly sliced
1 cup low-sodium chicken broth
Kosher salt, freshly ground pepper
¼ cup heavy cream
¼ cup plain whole-milk Greek yogurt

Pork and Assembly
4 6-ounce boneless center-cut pork chops, excess fat trimmed
¾ cup all-purpose flour
2 large eggs, room temperature, beaten to blend
2 cups panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
6 tablespoons vegetable oil, divided
Finely chopped chives (for serving)

Beet Purée
Heat oil in a small saucepan over medium-low. Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes. Add beet, apple, and broth; season with salt and pepper. Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15–20 minutes. Let cool 10 minutes, then transfer to a blender. Add cream and yogurt and blend until sauce is the consistency of chunky apple sauce (no large pieces should remain). Season with salt and pepper.

Do Ahead: Purée can be made 3 days ahead. Cover and chill.

Pork and Assembly
Pound pork chops between 2 layers of plastic wrap to ½” thick. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat process with remaining 3 Tbsp. oil and 2 cutlets.

Slice pork into ¾” strips. Serve over beet purée topped with chives.

Asian flavors · Dairy-free · Gluten Free · Meat · Whole30 compliant

Asian ground pork stir-fry

Belinda

This is very popular in the low carb, Paleo, and Whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added. In fact, it’s so beloved in the low carb community, many people refer to it as “crack slaw”. That alone should tell you how addicting this meal is!

*One extra thing I do, is to add sliced pieces of omelette about 5 minutes before serving just to warm through and mix into the dish. It’s made with 3 eggs and 2 tsp sesame oil and is a great way to add more protein.

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Serves 4

1lb ground pork
1/2 large head of cabbage thinly sliced
1 onion medium, thinly sliced
2 tbsp sesame oil
¼ cup soy sauce, premium dark soy sauce or liquid aminos
4 cloves garlic minced
1 1/2 tsp ground ginger
2 tbsp chicken broth
Salt and pepper to taste
6 stalks of green onion

Brown the ground meat in a large pan or wok over medium heat.
Ensure the cabbage and onion is thinly sliced into long strands. (Use a spiralizer to cut the vegetables for quickest results.)
Add sesame oil and onion to the pan with the browned ground pork. Mix together and continue cooking over medium heat.
Mix the soy sauce, garlic, and ground ginger together in a small bowl. Once the onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients.
Add the chicken broth to the pan and mix.
Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.

Dairy-free · Gluten Free · Meat · Whole30 compliant

Sausage and cabbage skillet

Belinda

A super-easy Paleo/Whole 3o friendly recipe from the blog “Real, Simple, Good”.
I happen to adore sausages and if you’re doing the Whole 30, just make sure you have W30-compliant sausages. (No added gluten or sugar)

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Serves 4

4 large sausage links or bratwurst, uncooked (check ingredients for Paleo/Whole30 compliance.
8 pieces bacon, diced
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
8 cups shredded cabbage (pre-bagged mix with carrots, etc. is ok)
2 tbsp apple cider vinegar
2 tbsp spicy brown mustard
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp ground pepper

(Skip this step if you’re using pre-cooked sausages)
Add enough water to submerge the sausages to a medium pot. Bring the water to a boil and then turn it down to a gentle simmer. Add sausages to the water and boil for 15 minutes.

Prep the bacon, onion, bell pepper, garlic and cabbage as noted.
In the pan over medium heat add the bacon to cook. Cook, stirring occasionally until the bacon is just getting crispy, about 7-8 minutes. Remove bacon and set aside on a plate.

(Also skip this step if you’re using pre-cooked sausages)
When the sausages are done, remove the sausages and pat them dry with a paper towel.

In the same pan as you cooked the bacon in over medium heat, add in the sausages. Cook sausages to brown on the sides, 3-4 minutes per side. Remove sausages and place on the plate with the bacon.

Add in the onion, bell pepper and garlic to the same pan. Scrape up any brown bits from the bottom of the pan and cook for 4-5 minutes, stirring frequently, until the onions and peppers start to soften.

Add the shredded cabbage/slaw mix to the pan. Cook and stir frequently, until everything is combined and slaw is wilted, about 3-4 minutes. Turn down heat to low.

Add in the mustard, apple cider vinegar, paprika, salt and pepper. Stir to mix.
Finally, add the sausages and bacon back to the pan, stirring everything to mix. Serve and enjoy.

Asian flavors · Rice

Easy pork belly and mushroom rice bowl

Belinda

This dish is full of flavor and easy to make from the food blog “The Woks of Life”. A bowl of tender pork belly and glistening saucy rice will get even the pickiest child to enjoy their dinner.

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Serves: 4

1 cup diced shiitake mushrooms (about 5 mushrooms, fresh or reconstituted dried mushrooms)
8 oz fresh pork belly, cut into large, ¼-inch thick pieces (if you can’t get pork belly, try ground pork)
2 tbsp oil
3 slices ginger, minced
1½ tbsp Shaoxing wine
3 tbsp light soy sauce
¾ tbsp dark soy sauce
1 tbsp sugar
½-¾ cup water, mushroom soaking liquid, or stock
4 cups cooked rice
1 scallion, finely chopped

If you’re using dried Shiitake mushrooms, rinse them, then submerge them in warm water until softened. This takes at least 2 hours, but it’s easiest to just soak them overnight. Squeeze the water out of the soaked mushrooms before cutting them into quarters, and set aside. Save the mushroom water! If using fresh mushrooms, just dice them.

Prepare your pork belly.

Heat 2 tablespoons of oil in wok over medium heat. Cook the minced ginger until lightly browned. Add the pork belly, and turn up the heat, stir-frying until the pork is lightly browned around the edges. Add the mushrooms and stir-fry for another two minutes.

Turn down the heat and add 1½ tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, ¾ tablespoon of dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom soaking liquid, or stock. (Use ¾ cup liquid if your stove has a higher BTU).

Stir, and turn up the heat to bring the mixture to a boil. Turn the heat back down to medium, cover, and simmer for 10 minutes until the pork is softened and a bit more tender.

Now add the cooked rice, stir, and mix everything well using medium-low heat. Make sure all of the rice kernels are well-coated with sauce. Sprinkle a few drops of water in if the rice looks dry, but unlike fried rice, this should be a little saucy! Lastly, mix in the chopped scallions, and serve!

Meat

Baked spaghetti squash with Italian sausage, basil and mozzarella

Belinda

Spaghetti squash is a great way of feeling like you’re eating pasta without the carbs. This is a recipe posted by the website “Delish” and is super easy and tasty.

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Serves 4

2 large spaghetti squash, halved
2 tbsp. extra-virgin olive oil
kosher salt and freshly ground black pepper
3/4 lb Italian sausage, casings removed
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1/3 cup (or more) shredded fresh basil

Preheat the oven to 400°.
On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper.
Bake until tender, 55 minutes to 1 hour.
Remove from the oven and heat the broiler.
Once cool enough to handle, shred the spaghetti squash with a fork.
Meanwhile, in a large skillet over medium-high heat, cook the sausage until browned. Season with salt and pepper and mix in the tomato sauce and fresh basil.
Divide the tomato/sausage/basil mixture between the halves.
Mix the two cheeses together and top with the cheese mixture.
Broil until the cheese is browned and the squash is warmed through, 4 to 5 minutes.
Serve hot.

Asian flavors · Curry · Gluten Free · Meat · Whole30 compliant

Thai meatball coconut curry

Belinda

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Appetizers · Meat · Nuts

Bacon wrapped dates with almonds and goat cheese

Belinda

Unctious, divine and so easy.

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MAKES 24
24 large moist dates, such as Medjool
12 not-too-thick slices of bacon
2 oz. softened goat cheese
24 whole toasted unsalted almonds

Move oven rack to upper third of oven and preheat oven to 500°. Pit dates, tearing them open as little as possible. Set dates aside. Halve the 12 slices of bacon crosswise. Put the goat cheese into a pastry bag fitted with a round, plain ¼” tip.

Stuff cavity of each date with 1 almond. Pipe goat cheese into the opening of each stuffed date. Wrap 1 half-piece of bacon around width of each date and put dates, seam side down, on a baking sheet, at least ½” apart. Bake until bacon is golden and crisp, 6-8 minutes.
Set aside to cool briefly before serving.

Do-ahead · Meat

Slow-braised pork shoulder with cider and parsnips

Belinda

Don’t you just love those long, slow braises when the house fills with the wonderful aroma and you can just leave the dish to cook itself slowly? The parsnips add a wonderful earthy sweetness to the dish too.

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Serves 4 to 5

2 tbsp olive oil
2lb 4oz pork shoulder, diced. (Sometimes this joint of meat is called Boston Butt)
2 onions, sliced
2 celery sticks, roughly chopped
3 parsnips, cut into chunks
2 bay leaves
1 tbsp plain flour
12 fl oz (330 mls) bottle of cider
28 fl oz (1 1/2 pints) chicken or pork stock
a good handful Italian parsley, chopped
mashed potato and greens, to serve (optional)

Heat oven to 350 F or 180C.
Heat the oil in a large lidded flameproof or Le Creuset braiser and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs.
Serve sprinkled with parsley, with mashed potato and greens, if you like.

** One nice tip is that if the braise is too liquidy, take out the solids and boil the liquid down to reduce, then return the solids to the pan.