Pork Rillettes
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1 lb pork fillet
freshly ground black pepper
pinch cayenne pepper
1/4 tsp nutmeg
1/2 lb best lard
1/4 pint boiling water
2 bay leaves plus extra for garnish
6 ramekins or small dishes.
Cut pork into 1 inch pieces, place in a bowl and season generously
with freshly ground black pepper. Add cayenne and nutmeg and mix well.
Place meat in a heavy based saucepan with the lard and bayleaves.
Add water, bring back to the boil then simmer gently for about 45 mins
or until the liquid has reduced by almost half.
Remove and toss away bay leaves. Lift out meat with a slotted spoon,
strain liquid and keep to one side.
Pass the meat through the finest blade of your mincer or put through
food processor.Place the minced meat into a bowl and beat in half of
the reserved liquid with a wooden spoon. Correct the seasoning and
spoon the mixture into ramekins, smoothing over the tops with back of
a spoon. Leave to cool.
If serving the same day, leave in fridge to cool until ready to serve.
If serving later pour over the remaining fat and allow to set over the
top of the meat mix. They will keep in fridge this way for up to 2
weeks. To serve, remove the top coating of fat, garnish with bay leaf
and serve with celery sticks as a scoop or roll a little in a lettuce
leaf and eat with fingers.
This is a classic French provincial dish often served as hors
d'oeuvres. (serves 6)
From couchman@bigfoot.com
Pork Belly
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You can slow cook the pork belly with kale or any other greens adding stock
or water as moisture. It takes 20 minutes to an hour or so. Add onions and
garlic too.
From: Susan Carmack
Chitterlings
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10 lb. Chitterlings cut into 2" lengths
1 garlic clove
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. each thyme, clove, mace, allspice
1 bay leaf
1/4 c. sliced onions
3 red peper pods
2 tbs. apple juice
Wash in cold water, then soak 24 hours refigerated in cold salted water to
cover. Then wash again. Remove excess fat but leave some for flavor. Put in
a large pot with enough water to cover:
Bring slowly to a boil. Cover and reduce the heat at once and simmer 3
to 4 hours. Stir occasionally to keep it from sticking.
We were well along in years before we discovered the name of this dish
had an actual "ing" suffix on the end. For years we listened to our
ancestors call this dish "chittlins"
Adapted from: d008266c@dcfreenet.seflin.lib.fl.us (John Williams)
Adapted by Patti Vincent
Chops
Grilled Pork Chops (must do ahead)
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1/4 cup fresh lemon juice
2 Tbsp olive oil
3 garlic cloves, minced
1/4 tsp. ground thyme
1/4 tsp. dried oregano
1/4 tsp. black pepper
6 pork chops, 1 inch thick
In a shallow dish, blend all ingredients, except meat. Add pork chops.
Cover and chill 12 hours or overnight, turning meat occasionally. To serve,
remove meat from marinade. Grill over hot coals 15-20 minutes per side or
until done. Baste chops with marinade during grilling.
From: Gretchen Hansen in _3 Rivers Cookbook III_
Pork Chops and Saurkraut
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4 to 6 chops
1 lb. of saurkraut
2 grated apples (peeled or unpeeled)
1/3 cup of Ray's ketchup (from Neanderthin)
2 Tbsp. honey
garlic salt & pepper
Brown chops in olive oil. In baking pan mix saurkraut, grated apples,
ketchup, honey, garlic salt and pepper. Lay chops on top of kraut, cover
and bake at 350 F. for 1 to 2 hours.
From: Binnie
Santa Fe Chops with Firecracker Salsa
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6 1-1/2 inch thick boneless pork center loin chops
1 Tsbp chili powder
1 Tbsp ground cumin
1 Tbsp ground black pepper
Mix together seasonings and spread evenly on both surfaces of chops. Place
chops on a kettle style grill directly over medium hot coals, lower grill
hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more.
Serve with Firecracker Salsa on the side.
Firecracker Salsa: In a small bowl, stir together 1 20 oz can drained
pineapple tidbits, 1 medium diced cucumber, 1 Tbsp fresh lime juice, 1 Tbsp
honey, and 1 jalapeno chile, seeded and minced. Cover and refrigerate 4-24
hours to let flavors blend.
From: Nat'l Pork Products/Nat'l Pork Board
Chuletas de Puerco Criollas (Cuban Pork Chops)
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8 thin center-cut pork chops, about 4 oz. each
fresh-ground black pepper
4 cloves garlic
1/4 teaspoon ea. oregano & cumin
1/2 cup sour (Seville) orange juice OR
1/4 cup sweet orange juice mixed with 1/8 cup ea. lime and lemon juice
2 large onions, thinly sliced
1/4 pure olive oil
1) Season the chops with pepper. In a mortar, crush the garlic, oregano,
and cumin together into a paste. Rub the chops with the garlic paste, place
in a non-reactive bowl, pour the orange juice over, and cover with the
sliced onions. Cover and refrigerate for 2 to 3 hours.
2) Remove the chops from the marinade, pat dry with paper towels, and
reserve the marinade. In a large skillet, heat the oil over medium heat
until fragrant, then brown the chops on both sides. Add reserved marinade,
including the onions,cover, and cook until the chops are tender, about 20
minutes--taken from _Memories of a Cuban Kitchen_ by Mary Urrutia Randelman
and Joan Schwartz.
A few things about this recipe:
-Cooking with the marinade that the raw meat was in is okay since you'll be
cooking it for 20 minutes.
- We browned the chops in the skillet and baked them with the marinade in a
baking dish in the oven at 350 d.F. instead.
-Cooking the chops for 20 minutes seemed like a long time to us (we usually
pan-fry them for 4 minutes on a side). They actually came out very tender,
however.
From: dwprosser
Apple and Pork Curry
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2 tb Olive oil
4 Boneless pork chops; trimmed
1 Small onion; sliced thin
1 Clove of garlic; minced
1 Tart cooking apple
1 Small sweet red pepper
1/2 c Chicken stock
1 ts Arrowroot
1 ts Curry powder
1/2 ts Ground cumin
1/2 ts Cinnamon
Freshly ground black pepper
Chopped parsley or coriander
* The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips. In a heavy frypan, heat oil over
medium-high heat. Cook pork chops until browned on both sides and
almost cooked through; remove from pan and set aside. Over medium
heat, cook the onion, garlic, apple and red pepper strips for 2
minutes or until softened. Blend chicken stock with arrowroot; add
to pan along with curry powder, cumin and cinnamon; cook for 1 or 2
minutes until slightly reduced and thickened. Return pork chops to
frypan; adjust seasoning with pepper. Cook for 1 or 2 minutes
or until heated through. Serve pork chops with sauce and sprinkle
with fresh chopped parsley or coriander. Serves 4.
From: The Gazette, 91/02/20.
Crock Pot
Apple Glazed Pork Roast (crockpot)
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3-4 lb. pork loin roast (well trimmed)
salt and pepper
4-6 apples, cored and quartered (peeled, optional)
1/4 cup apple juice
3 Tbsp. raw honey
1 tsp. ginger
Rub roast with salt and pepper. Brown under broiler to remove excess
fat, drain well. Place apple quarters in bottom of crockpot. Place roast
on top of apples. Combine rest of ingredients, spoon over roast. Cook on
low for 10-12 hours.
Adapted from: Johnson in rec.food.recipes
Pulled Pork Crockpot recipe
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pork shoulder
1 cup water
basil
rosemary
BBQ sauce (use Neanderthin version)
Put the pork shoulder roast in the crockpot overnight on low with 1 cup
of water and some basil and rosemary. In the morning turn it off and let
it cool down a bit. Remove any skin or bone. Pull the meat apart into
small pieces and return it to the crockpot. Dump in BBQ sauce and a little
water (1/4 c.) and mix it all together. Put it back on low for a few hours.
Adapted from: Johnson in rec.food.recipes
Fried
Carne Adobado (Spiced Pork)
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2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and
let stand in cool place for 24 hours. Cut meat into cubes and brown in
small amounts of oil. Add chile sauce and simmer one hour or more. To
serve, add more fresh chile sauce and cook until tender.
From: http://www.cookingpost.com/recipe.htm
Pork Rinds
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Buy an untrimmed leg of pig. Slice off the fat layer as thickly as you can,
chop to whatever size and shape you prefer, fry in it's own fat stirring
occasionally to keep the bits apart. Drain as well as you can, season to
taste.
From: rec.food.cooking
Roast
Easy BBQ Pork
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3-5 lb boneless pork roast or a Boston Butt with a small amount of bone
4-5 cloves garlic, minced
1 medium onion, minced
salt and pepper to taste
1 bottle of your favorite bbq sauce (use the NeanderThin recipe) Place the
roast, garlic, and onion in a crock pot on high. Add the salt and pepper
and a little bit of water. Cook on high until you can easily shred the pork
roast with a fork. I would cook this in my crock pot (Rival) for about 5
hours. Remove the roast and shred the meat removing as much of the fat as
possible and the bone. Strain the grease in the crock pot, keeping any bits
of garlic and onion left and throwing out the grease. Place the shredded
meat back into the crock pot, along with the bits of garlic and onion. Pour
the BBQ sauce over all until the meat is covered. Mix well. Continue
cooking the pork in the crock pot for about three hours, on low. Very Good.
From: dmferrell@happy.uccs.edu
Butterflied Pork Loin
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one bunch parsley (I use Italian flat leaf)
4 or so cloves of garlic (this is totally to taste and this dish is from
Provence so garlic is abundant)
several salted anchovy fillets, rinsed
2/3 c. pitted olives (do NOT use those canned things - nicoise would be
nice but if you can't get those, picholine or even kalamata)
several leaves of fresh sage
1/2 c. apple juice
Roughly chop everything and stuff in the loin. Truss. Place in a baking
dish just a bit larger than the roast and pop into a 450 degree oven for 10
minutes. Turn the oven down to 325 and roast for about 1 hour basting with
the drippings for the first 30 minutes. Then switch to the apple juice and
baste every 4 or 5 for the remaining cooking time.
From: Robin Ringo
Adapted by Patti Vincent
Roast Pork and Taro
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1-1/4 to 1-1/2 pounds taro (2-3 inches long)
1 piece fat-trimmed, boned and tied pork butt or shoulder (2to2-1/2 pounds)
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
2 cups fat-skimmed chicken or beef broth
4 cups chopped washed spinach leaves
In a 4 or 5 quart ovenproof pan over high heat, bring 2 quarts water to a
boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel
taro and cut away any bruised or decayed spots. Cut taro into 1 inch
chunks. Rinse pan. Rinse pork and set, fatty side up, in pan. Add taro,
onion, ginger, and broth. Cover and bake in a 375F oven until meat is very
tender when pierced, about 2-1/2 hours. Uncover and stir spinach into
juices. Bake until meat is lightly browned, about 30 minutes more. Then
broil about 8 inches from heat until meat is richly browned, about 5
minutes longer. Cut strings from pork, slice meat (it tends to tear apart),
and serve with taro mixture and juices. Season to taste.
From: Sunset, Nov. 1998
Pork Roast & Cabbage
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2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
1/3 cup of tomato juice
pepper and cayenne pepper to taste
Saute cabbage, pork and onions in olive oil. Add lemon juice, tomato juice
and seasonings and cook covered until vegetables are tender.
From: Binnie
Adapted by Patti Vincent
Spicy Pork
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1 lb pork tenderloin cut in half and butterflied
Rub with this mixture:
1 tsp salt (or to taste)
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp thyme
generous pinch of ground allspice
Preheat oven to 350. Put 2 tablespoons olive oil in a roaster pan and brown
tenderloin pieces on all sides to seal in juices. Bake about 40 minutes.
This is absolutely delicious with applesauce or pureed pears, and also with
mashed turnips.
From: Kerry Townley-Smith on the PaleoFood list
Stew
Green Chile Stew
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24 green chiles, fresh or canned
2 Tbsp olive oil
2 pounds pork loin, cubed
2 large onions, finely chopped
3 cloves garlic, minced
3 cups stewed tomatoes
1 6-oz can tomato paste
2 cups water
1/2 tsp. cumin
If chiles are fresh, parch and peel them. Remove the ribs, seeds and tops.
In a large stew pot, heat olive oil. Add pork cubes and lightly brown. Add
onions and garlic and brown. Cut chiles into 1" slices and add to pork and
onions. Add remaining ingredients and cook about 1 hour until stew is
thickened. Adjust seasonings. Can freeze leftovers.
From Mary Jo Hottenstein in _3 Rivers Cookbook III_
Red Chili Stew
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2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water
and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the
skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if
mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly
for one hour.
From: http://www.cookingpost.com/recipe.htm