Tag Archives: pork

Pork-andouille mustard cheeseburgers with oninos

Serves 4

  1. 1 onion, sliced
  2. 4 buns
  3. 1lb ground pork
  4. 8oz andouille, diced
  5. 4tb whole-grain mustard
  6. 1tb hot sauce
  7. 4 slices cheese
  8. 4tb mayo
  • Cook onion for 10-15 minutes. Set aside and keep warm.
  • Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.
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Southern buttermilk biscuits and gravy

Serves 8

  1. 390g flour
  2. 1tb sugar
  3. 1tb baking powder
  4. 1tsp salt
  5. 1/2tsp baking soda
  6. 8tb butter, cut into 1/2in pieces and chilled
  7. 4tb shortening, cut into 1/2tb pieces and chilled
  8. 1-1/4 cups buttermilk, or whole milk mixed with 1tb lemon juice and rested for 10 minutes
  9. 1-1/2lb pork sausage
  10. 1/2tb pepper
  11. 1tsp ground fennel
  12. 1tsp ground sage
  13. 4tb stock
  14. 2-3/4 cups whole milk
  • Process 360g flour and 2-5 briefly to combine. Pulse in 6-7. Stir in buttermilk.
  • Roll into a 9in circle 3/4in thick and, without twisting, cut out 3in biscuits. Re-roll scraps and repeat.
  • Bake biscuits in the middle of a 450 degree oven for 5 minutes. lower heat to 400 degrees and bake for 12-15 minutes. Set aside.
  • Cook sausage in a 12in skillet until browned, about 8-10 minutes. Add remaining 30g/4tb flour and 10-12 and cook for 2-3 minutes. Deglaze with stock, slowly whisk in milk and simmer for 5 minutes. Serve.

Larb

Serves 8

  1. 4tb oil
  2. 1 1.3oz package rice krispies
  3. 1/2tsp cayenne
  4. 2lb ground pork
  5. 8 cloves garlic
  6. 1/2tsp red pepper flakes
  7. 2 shallots, sliced
  8. 4tb fish sauce
  9. 1/4tsp sugar
  10. 4tb lime juice
  11. 1 bunch scallions
  12. 2 cups cilantro leaves, chopped
  13. 1/2 cup basil leaves, chopped
  14. 2 heads bibb lettuce
  15. 1 english cucumber, sliced
  • Heat 2tb oil in a 12in skillet and toast 2-3 for 2-3 minutes. Set aside.
  • Heat remaining 2tb oil and and cook pork until no longer pink, about 5 minutes. Stir in 5-7, pack down and cook, stirring 2-3 times, until pork browns, about 3-5 minutes. Set aside.
  • Microwave 8-9 for 30 seconds or until warmed through and toss with pork along with 10-13. Layer lettuce, pork and cucumber in single layers and serve.

Jap chae stir-fry

Serves 4

  1. 1/2 cup soy sauce
  2. 2tb cornstarch
  3. 1lb chicken, flank steak or pork tenderloin, sliced
  4. 1lb jap chae
  5. 12oz broccoli or halved baby bok choy
  6. 1 red bell pepper
  7. 2 cloves garlic
  8. 1 small bunch scallions, greens and whites seperated
  9. 3/4 cup broth
  10. 2tb sherry
  11. 1tb sugar
  12. 1tb toasted sesame seeds
  13. 2tsp sesame oil
  14. 1tsp gochujang
  • Mix half of 1-2, toss with meat and set aside for 15 minutes.
  • Meanwhile, halve jap chae and soak in hot water for 10 minutes. Set aside.
  • In 2 batches in a 12in skillet on med-high heat, brown meat for 1-2 minutes per side. Set aside.
  • Add broccoli or bok choy to skillet along with 4tb water, cover and steam for 2 minutes. Uncover and cook until water evaporates. Set aside.
  • Cook bell pepper for 2 minutes. Add garlic and scallion whites for 1 minute. Add back meat and broccoli along with jap chae and 9-14 mixed with remaining soy sauce and cornstarch and cook for 1-2 minutes. Mix in scallion greens and serve.

Beijing noodles

Serves 4-6

  1. 8oz ground pork
  2. 1/8tsp baking soda
  3. 8 scallions, whites and greens separated
  4. 2 cloves garlic
  5. 1/2in ginger
  6. 4oz shiitakes, minced
  7. 5tb red miso
  8. 5tb soy sauce
  9. 3 tb hoisin
  10. 1tb molasses
  11. 1lb fresh lo mein or 8oz dried linguine
  12. Half an english cucumber, julienned
  13. 6oz bean sprouts
  • Mix 1-2 with 2tsp water and rest for 5 minutes.
  • Cook pork in a 12in skillet for 1 minute. Add scallion whites and 4-6 for 5 minutes. Add 7-10 and 1/2 cup water for 8-10 minutes. Toss with 11-13 and scallion greens.

Parmesan pork cutlets with microwave mashed potatoes

Serves 4

  1. 2lb red potatoes, sliced 1/4in
  2. 3/4 cup whole milk
  3. 1/2 cup olive oil
  4. 8 3oz pork cutlets, 1/2in thick
  5. 4tb chives
  6. 18tb flour
  7. 3 eggs
  8. 4oz parmesan
  • Microwave 1-2 with 4tb oil covered for 15 minutes, stirring halfway. Mash and add chives.
  • Meanwhile, dredge pork in 1 cup flour, eggs, parmesan mixed with remaining 2tb flour, and again in plain flour. Cook in 2 batches in a 12in skillet in 2tb oil over medium heat for 3-5 minutes per side. Serve.

Arroz con puerco

Serves 4-6

  1. 1-3/4lb pork butt, cut into 1in pieces
  2. 2 bay leaves
  3. 5 cloves garlic, 3 crushed and 2 minced
  4. 2 onions, 1 quartered and 1 chopped
  5. 1 red bell pepper
  6. 1-3/8tsp cumin
  7. 1/2tb oregano
  8. 1/2tsp garlic powder
  9. 1/4tsp paprika
  10. 1/4tsp coriander
  11. 2 cups med-grain rice, rinsed and drained
  12. 1/2 cup peas
  13. 1/2 cup green olives, chopped
  14. 4tb cilantro
  15. 1tb red wine vinegar
  • Simmer 1-2 with crushed garlic and quartered onion in 6 cups of salted water, partially covered, for 1 hour. Set pork aside, strain liquid and add enough water to makeĀ  1 quart if necessary.
  • Cook 5-10 with remaining onion and minced garlic for 5 minutes. Add rice for 2-3 minutes. Add back pork and liquid, bring to a boil, lower heat to low, cover and cook for 20 minutes.
  • Take pot off-heat and rest covered for 20 minutes. Fluff, mix in 12-15 and serve.