Category Archives: pork

Carnitas

Carnitas

(makes 6+ servings)
Printable Recipe

Ingredients:
3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
water

Directions:
1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.

This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice.

Preparation time: 10 minutes

Cooking time: 1 hour and 40 minutes

Yield: 6 servings

2 pounds pork shoulder or butt

Salt and pepper to taste

1 1/2 pounds lard or pork fat or shortening

1 medium red onion

1 bunch cilantro

5 serrano chiles

  1. Cut the pork into 2-inch cubes.

  2. Generously season the pork all over with salt and pepper.

  3. Melt the lard in a large, deep saucepan or Dutch oven over moderate heat.

  4. Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.

  5. Remove the pork with a slotted spoon and transfer to a cutting board.

    You can refrigerate the fat for future use.

  6. Preheat oven to 400 degrees.

  7. Dice the red onion.

  8. Chop the cilantro and chiles.

  9. When cool enough to handle, shred the pork by hand or with the tines of two forks.

  10. In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.

  11. Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.

  12. Serve hot.

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Pork Shoulder

Title: Pork Shoulder

From: Amateur Gourmet

Ingredients:

1 piece of pork shoulder, bone in, 3 1/2 pounds
Kosher salt
Freshly ground black pepper
5 large garlic cloves, skin left on and lightly crushed
2 carrots, unpeeled, diced
1 leek
1 3-inch piece celery, diced
7 sprigs thyme
2 small sprigs rosemary
2 sprigs parsley, plus extra, chopped, for serving
1 small bay leaf
4 juniper berries (optional)
1/2 cup red wine, plus a splash to finish

1. Preheat the oven to 325 degrees. Heat an enamel-lined Dutch oven or casserole over medium high heat until hot. Season the pork generously on all sides with salt and pepper. Lay the pork fat-side down in the casserole……and brown it well, adjusting the heat so it doesn’t scorch. Turn the pork with tongs and brown on all sides.

2. Remove the pork to a plate…[we let it get very brown, and I think we could even have let it get browner]……and pour off the fat from the casserole. Add the garlic, carrots, leek, celery, herbs and juniper berries. Saute over medium heat until vegetables are browned on the edges and soft. Pour in the wine and scrape up the pan drippings. Lay the pork on top of the vegetables and add enough water to cover just 1/3 of the pork (about 2 cups).
Cover the pan with heavy duty foil and then the lid and put it in the oven. Braise the pork until it is very tender and falling from the bone, about 2 1/2 hours, turning the meat every half-hour (keep it on top of the vegetables) basting it with the juices.

3. When the pork is done, let it sit for 20 minutes or so (or even better, serve it the next day), then slice (it will probably fall apart more than slice) and arrange on a platter. Strain the pan juices through a sieve into a saucepan, pressing on the solids to extract all the juices. Pour off the fat, add a splash of wine, and adjust the seasoning if necessary. Heat to boiling……and pour over the pork. Sprinkle with chopped parsley. Yield: 4 servings with leftovers.

Meanwhile, we sliced the blue fingerling potatoes vertically, put them on a cookie sheet with olive oil, salt and pepper, and some rosemary and put them in when there was an hour left on the pork. They weren’t brown enough, though, when the pork was done so we pumped the oven up to 450 and put them back in and they came out puffed, golden and beautiful.


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Sweet and Sour Pork

Title: Sweet and Sour Pork

From: Let’s Get Wokking!

Ingredients:

* 300g Pork, cubed
* Corn Flour
* Oil for frying
* Corn Flour Mixture, thickener

Marinate:

* 1/2 tablespoon Light Soy Sauce
* 1 egg, beaten
* 2/3 tablespoon Corn Flour
* Additional Corn Flour for dusting

Sauce

* 5 tablespoon Mirin
* 2 tablespoon Water
* 1/3 tablespoon Brown Sugar
* 1 tablespoon Tomato Sauce

OR

* 1 tablespoon Chili Sauce
* 1/2 – 1 tablespoon White Vinegar

How to do it:

1. Marinate pork for at least 30 minutes.
2. Heat enough oil for frying.
3. Dust marinated pork with additional corn flour and fry till light brown.
4. Dish and drain.
5. Heat 1/2 tablespoon of oil used from frying the pork in the wok.
6. Stir fry vegetables if using, for 30 seconds to 1 minutes if you prefer it less raw.
7. Remove the vegetable and set aside.
8. Pour in the sauce. If you are making Sweet Pork, use only tomato sauce. For Sweet and Sour Pork, use both chilli sauce and vinegar, adjusted according to your taste.
9. Heat sauce till it bubbles.
10. Gradually stir in the corn flour mixture.
11. Return the vegetable and pork back to the sauce.
12. Stir to coat well.
13. Dish and serve.


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Filed under chinese, dinner, let's get wokking, meat, pork