Tag Archive for 'pork'

Pomegranate & Cherry Braised Pork

Published by mel on November 13, 2009 in entree and recipe.

Pomegranate & Cherry Braised Pork

Last Saturday was one of those busy errand days where you do nothing but run from store to store, then come home and clean the house and go for a run. You know – they kind of day that makes you really hungry, but by the end of it, there’s no way you want to cook. Good thing I started this braise hours before dinner, before I’d cleaned the house and expended all my energy. Good thing it was a mostly one-pot meal and I’d already washed and put away all the prep dishes before collapsing. And dinner? Not to get overly Martha, but it was a very Good Thing.

I used pomegranate juice, fresh orange juice and red wine as my braising liquids and dried guijillo peppers and tart cherries for flavor. The juice and wine reduced into a deliciously concentrated sauce, the peppers lent some good spice to contrast the plump cherries and the meat was so very tender that I had a hard time moving it to the serving dish without it falling apart.

This dish is everything I wanted at the end of that long day. And leftovers were just as good or even better. My favorite kind of meal.

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Pork Chops with Whiskied Pears & Thyme

Published by mel on October 15, 2009 in entree and recipe.

Pork Chops with Whiskied Pears & Thyme

Who doesn’t love a good pork chop for dinner? They’re super easy and super delicious. They’re especially delicious with whiskied pears and thyme on top. Sweet, salty and pork-y. The pears and thyme add a nice taste of fall and the whiskey adds just the right amount of boozy flavor.

It’s one of those get-home-late-and-throw-down-dinner-in-20-minutes kind of recipes. If you’re weirded out by combining fruit and pork products, you shouldn’t be. Lots of barbecue sauces and glazes are sweet and fruit-based. It’s just plain good.

Related: Pork and Apple Pot Pie

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Pressure Cooker Pork Ragu

Published by mel on September 3, 2009 in entree and recipe.

Pressure Cooker Pork Ragu

Can I tell you that my pressure cooker is one of the best gifts I’ve ever gotten? My mom gave it to me last Christmas when she saw me coveting hers and the speediness in which she could make a stew or a pot of beans. I’ve been happily saving time ever since. I grew up with the sound of a pressure cooker chug-chug-chugging away like a steam engine on my grandmothers’ stoves, so I never thought to be afraid of them. Recently, someone posted about their Pressure Cooker Phobia on the Serious Eats message boards. I quickly chimed in with reassurance and recipes, but it got me thinking that some people don’t quite “get” why a pressure cooker is any better than a pot.

Sure, you can cook your food in record time, but I think there’s more to it than that. A pressure cooker traps heat and steam, regulated by a small valve so that it won’t explode. Because the steam recirculates, the liquid and everything inside reaches much higher temperatures than it would in a regular pot. Not only does this cook your food faster, but it also allows the flavors to meld and intensify without drying out.

So, even though it’s still hot down in my part of the country, I’ve been craving a thick, hearty ragu and decided to give it a go in the pressure cooker. Normally, my ragu takes at least 3 hours on low heat until the meat is tender and falling apart enough for me claim success. This ragu took 30 minutes, start to finish. I kid you not. Thirty minutes. And boy was it good!

Instead of the usual lamb, I used pork center loin because it’s what I had. A quick sear, then add the rest of the ingredients, seal the pot and 25 minutes later, a deliciously rich and intense ragu for my rigatoni. I may never make ragu the slow way again.

Related: Pressure Cooker Beef Stew

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Orange & Five Spiced Pork Tenderloin

Published by mel on June 10, 2009 in entree and recipe.

Orange & Five Spiced Pork Tenderloin

A couple of weeks ago, I made this Orange and Garlic Roast Pork Loin. It was scrumptious! There’s just something about fresh orange juice on pork that’s like a match made in heaven. It add nice acidity and tang without overwhelming the meaty flavor. It also caramelizes and turns the pork a beautiful, deep caramel color. Love it!

I also had a Five Spiced Pork Belly sandwich not too long ago and have been thinking about five spiced pork ever since. Chinese Five Spice Powder is a blend of spices that usually find their way into a Pumpkin Pie, not onto a pork tenderloin. It’s a blend of cinnamon, fennel seeds, ginger, cloves and pepper. It’s aromatic and spicy, but still subtle somehow. And it’s great with orange juice.

This is a really simple, delicious and different weeknight dinner. I served it with stir fried vegetables and a little brown rice. Leftovers also make delicious sandwiches, so you may want to make a little extra. I know I can’t wait for my leftovers!

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Orange & Garlic Roast Pork Loin

Published by mel on May 12, 2009 in entree and recipe.

Orange & Garlic Roast Pork Loin

I think I’m forgetting how to write a blog post. I’ve been away from my kitchen the past two weekends, first to New York for a wedding, then to St. Augustine for a relaxing weekend. I hadn’t even been to the grocery store in a month! Sacrilege.

In New York, I ate and ate – things like delicious Cambodian sandwiches from Num Pang and outstanding brussel sprouts and assorted goodies at Momofuku Ssam Bar. (Not to mention the warm cookies and milk at the Milk Bar next door – awesome on a plate!) In St. Augustine, we found the perfect gelato handmade daily by their gelato maker at Cafe del Hidalgo.

But as good as all that food was, I still missed my kitchen. And I’m pretty sure it missed me, too. So, what better way to kick off a week of cooking than with a pork loin roasted with orange and lime juices, garlic and onions? I seared the roast on all sides, then added the other goodies. After about an hour in the dutch oven, the onions and garlic caramelize with the juices and become a citusy, garlicky sauce that’s like pork’s best friend.

If anyone out there has a slow cooker, I think this is the perfect recipe for you. Just make sure to sear the meat before you slow cook to release the meaty goodness.

ps. You should stuff tacos with these. You just should!

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Pork Chops with Goat Cheese & Roasted Poblano Sauce

Published by mel on May 7, 2009 in entree and recipe.

Pork Chops with Goat Cheese & Roasted Poblano Sauce

Will I sound like a broken record if I say I don’t have time to write a post today? What I do have is a really delicious pork chop. That pork chop is covered in a Roasted Poblano and Goat Cheese sauce. And next to that pork chop is a fluffy pile of Cajun rice (though that recipe will come another day). Altogether, a surprisingly easy and delicious meal!

The roasted poblanos add a subtle, smoky, spiciness that plays well with the tangy goat cheese (thanks to Ile de France for providing me with such tasty ingredients!) and a seared pork chop is the perfect vehicle for scooping the sauce.

Overall, delicious, delicious pork, cheese and peppers. The perfect meal.

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Indian Pulled Pork Sandwiches

Published by mel on March 6, 2009 in entree, recipe and sides & bites.

Indian Pulled Pork Sandwiches

A couple of weeks ago I piled into the car with Tom, my parents and my sister-in-law and journeyed to South Beach for the Wine & Food Festival. Each year we get tickets to the Grand Tasting tent which is essentially a big tent filled with samples from local restaurants and wine tastings galore. It’s foodie heaven.

So, with empty stomachs and high hopes we headed in to the tents to pig out. Sadly, I was disappointed with most of the food this year. It was mostly forgettable and a lot of places ran out of food by 4pm. (Hello recession!) Of all the things I tried that day, there were a few standouts. One was an Indian-spiced pulled pork sandwich which I used as inspiration for today’s dish. Some others were pork belly sandwiches from Le Meridien, cornbread with olive oil from Bizcaya (weirdly delicious!), bread pudding with vanilla butter from the La Puglra table, and ratatouille from the Whole Foods pavilion. In fact, the Whole Foods pavilion was an all-around winner!

So back to the pulled pork…I know that a lot of you are interested in pressure cooker recipes, so here’s another one for you. If you don’t have a pressure cooker, you can easily make it in a dutch oven or your favorite big pot.

Pork loin is browned, then simmered with onions, tomato, lemon, hot curry powder, mustard seeds, bay leaves, tomato paste and stock. The onions and tomatoes melt into the liquid to make a spicy, delicious sauce that’s perfect on a bun. I think I’ll add a couple of cucumber slices and some cilantro yogurt to the sandwich next time just to add some contrast, but overall it was delicious. The kind of sandwich that’s a little messy, a little spicy and perfect any time of year. It’s one of those things that tastes even better the next day so make a big pot of it and enjoy it all week.

For those of you wondering where the Taco Salad Recipe is, it’s not coming. I made the salad, and it was good, but nothing special. Maybe next time :)

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Pork Roast with Prunes, Rosemary & Wine

Published by mel on January 28, 2009 in entree and recipe.

Pork Roast with Prunes, Rosemary & Wine

I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)

While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.

As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!

Related: Guava & Prune Stuffed Pork Shoulder

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Sunday Supper: Pork & Apple Pot Pie

Published by mel on January 19, 2009 in entree and recipe.

Sunday Supper: Pork & Apple Pot Pie

If you’re looking for a serious Sunday Supper, the kind of meal that takes all day to make, but isn’t very much work, then this dish is for you. The pork and apples and thyme simmer all day until meltingly tender to make the perfect base to a pot pie.

This pie is the ultimate comfort food, but the puff pastry adds that extra bit of fancy which makes it perfect for guests. You can also make it a day or two in advance, then add the puff pastry and pop it in the oven just before your guests arrive and the smell of apples, thyme, savory pork and puff pastry will make your house smell mouth-watering.

Sunday Supper: Pork & Apple Pot Pie

Winter is the perfect time for a pot pie. Though this may be a departure from the traditional chicken version, it’s a delicious dish that will warm you right up. How can you really go wrong with something covered in puff pastry?

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pork sandwich w/ spicy mango cucumber slaw

Published by mel on September 5, 2008 in entree and recipe.

pork sandwich w/ spicy mango cucumber slaw

The idea for this sandwich started out as a vague thought about Vietnamese-style tacos. Why Vietnamese-style tacos you ask? Well, I’m not sure. I was thinking that taco toppings are like Vietnamese-style salads with generous amounts of fresh herbs, cabbage, onions and hot peppers.

So, I tried it. I marinated some pork tenderloins with shoyu, honey and ginger. I made a slaw from mango, cucumber, serrano peppers, mint, cilantro, green onions and lime juice. (Napa cabbage would be great here, but I didn’t have any.) Then I stacked everything on a corn tortilla. Hmmm, interesting, but ultimately the corn flavor of the tortillas didn’t complement the Asian flavors.

Not to be deterred, I tried again with ciabatta rolls. Much better this time! The sweet and spicy slaw was perfect on the pork and the ciabatta roll didn’t compete with the other flavors. I love a good sandwich for dinner, and I think this one might be making another appearance soon.

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