Tag Archives: pork

Chasu ramen

Serves 4

  1. 1lb pork belly, skin optional, tied at 1/2in intervals
  2. 12 cloves garlic, crushed
  3. 6 scallions, 2 cut into 4in pieces and remaining finely sliced
  4. 3-1/2in ginger, sliced
  5. 2 cups soy sauce
  6. 1/2 cup mirin
  7. 4tb sugar
  8. 4tb honey
  9. 2tb white miso
  10. 4 eggs
  11. 3 cups chicken stock
  12. 2 cups vegetable stock
  13. 20oz fresh noodles or 14oz dried noodles
  14. 8oz enoki mushrooms
  15. 4tb bamboo shoots
  16. 2 nori sheets, cut into 8 pieces
  17. Pickled ginger
  • Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
  • Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
  • Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
  • Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
  • Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
  • Meanwhile, separately boil noodles. Add 1tb – 2tb remaining marinade to serving bowls. Add 1tsp fat from broth. Add 1.5-2 cups broth. Add noodles. Add pork, sliced scallions, eggs, and 14-17. Serve.



Caraway pork chops with mustard-bacon potatoes

Serves 4

  1. 2lb yukon potatoes, peeled, halved and sliced 1/4in
  2. 2tb white wine vinegar
  3. 4oz bacon, cut into 1/2in pieces
  4. 4 6-8oz boneless pork chops, 3/4in to 1in
  5. 1tsp caraway seeds
  6. 4tb cornichons
  7. 2tb whole-grain mustard
  8. 2tb chives
  9. 2tb extra-virgin olive oil
  • Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
  • Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.


One-pan sausage, potatoes, toast and eggs

Serves 4

  1. 2lb yukon potatoes, cut into 1in pieces
  2. 1tb oil
  3. 12oz breakfast sausages
  4. 4 slices bread
  5. 3tb butter
  6. 4 eggs
  • Toss 1-2 and roast at 475 degrees for 20 minutes.
  • Add sausages and bake for 12 minutes.
  • Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
  • Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.

Slow cooker baked beans

Omit pork to make vegan

Serves 6

  1. 1 onion
  2. 6oz salt pork or bacon, cut into 1/2in pieces
  3. 1/2tsp salt
  4. 6 cups water
  5. 1lb navy beans
  6. 2 bay leaves
  7. 5tb molasses
  8. 4tb brown sugar
  9. 1tb soy sauce
  10. 4tsp cider vinegar
  11. 2tsp dry mustard
  • Microwave 1-3 for 5 minutes, stirring occasionally. Transfer to crockpot with 4-6 and 2tb each 7-8. Cook on high for 8-9 hours or until tender.
  • Drain, reserving 3/4 cup liquid and discarding bay leaves. Return to crockpot with remaining ingredients on high for 10 minutes and serve.

Breakfast enchiladas

Serves 8

  1. 2lb tomatillos
  2. 1 jalapeno
  3. 1 cup cilantro
  4. 1 clove garlic
  5. 1tsp cumin
  6. 1 cup cream
  7. 1 russet potato, cut into 1/4in cubes
  8. 12oz fresh chorizo
  9. 1 red bell pepper, diced
  10. 1 onion, diced
  11. 6 eggs
  12. 16 6in corn tortillas, softened
  13. 4oz monterey jack cheese
  • Add 1-2 and enough water to cover in a 4-quart pan and bring to a boil. Simmer for 15 minutes. Drain and puree with 3-6
  • Meanwhile, microwave potato for 5 minutes and drain. Set aside.
  • Brown chorizo in a 12in skillet for 5 minutes and set aside.
  • Add 9-10 for 5 minutes. Add potato and cook undisturbed for 3-5 minutes. Add to chorizo.
  • Scramble eggs into large curds and add to chorizo mixture along with 1 cup tomatillo sauce. Fill tortillas with 1/3 cup mixture and arrange in a 9in x 13in pan. Remaining sauce and pan can be refrigerated overnight at this point.
  • Pour sauce into pan and top with cheese. Bake at 350 degrees for 30-40 minutes. Rest for 5 minutes and serve.


Orecchiette alla norcina

Serves 6

  1. 1/2tsp salt
  2. 1/4tsp baking soda
  3. 4tsp water
  4. 8oz ground pork
  5. 8oz mushrooms, finely chopped
  6. 1lb orecchiette
  7. 3 cloves garlic
  8. 1/2tb fresh rosemary
  9. 1-1/4tsp pepper
  10. 1/8tsp nutmeg
  11. 3/4 cup cream
  12. 1/2 cup white wine
  13. 1-1/2oz pecorino romano
  14. 3tb parsley
  15. 1tb lemon juice
  • Mix 1-4 and let rest for 10 minutes. Meanwhile, cook pasta; reserve 1-1/2 cooking water.
  • Add 1tsp garlic, 3/4tsp each rosemary and pepper, and nutmeg to pork. Form a 6in patty and cook for 2-3 minutes per side; pork will not be fully cooked. Chop, add to cream and set aside.
  • Cook mushrooms for 5-7 minutes. Add remaining 7-9 and cook for 1 minute. Add wine and reduce until almost evaporated. Add pork/cream mixture and 3/4 cup pasta water and simmer for 1-3 minutes or until pork is cooked. Set aside, stir in 13-15 and toss with orecchiette, adding pasta water as necessary. Serve.

Chorizo potato tacos

Serves 4

  1. 1lb yukon potatoes, cut into 1/2in pieces
  2. 3tb oil
  3. 1tb ancho powder
  4. 1tb paprika
  5. 1/2tb coriander
  6. 1/2tb oregano
  7. 1/4tsp cinnamon
  8. 1/8tsp cayenne
  9. 1/8tsp allspice
  10. 3tb cider vinegar
  11. 1/2tb sugar
  12. 1 clove garlic
  13. 1/2lb ground pork
  14. 12 6in corn tortillas
  • Simmer potatoes with 1 quart salted water in a covered 12in skillet for 3-5 minutes and set aside.
  • Cook 2-9 on medium heat until bubbling, take off-heat and add 10-12. Rest for 5 minutes.
  • Add pork and cook for 3-5 minutes. Add back potatoes, reduce heat to low and cover for 6-8 minutes, stirring halfway. Mash a few pieces and serve with tortillas and desired toppings.