pork

Course: 
  • 40 dried guajillo chiles
  • 20 dried ancho chiles
  • 20 dried pasilla negro chiles
  • 2½ cups fresh orange juice
  • Grated zest of I orange
  • ½ cup firmly packed dark brown
  • sugar
  • 9 cloves garlic
  • 1½ tablespoons cumin seed, roasted and ground (page 164)
  • 1½ tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1½ tablespoons distilled vinegar
  • 1 tablespoon fresh lime juice
  • 6 ounces cola
  • 8 ounces Mexican beer
  • 4 pounds pork shoulder, cut into ½-inch cubes
  • 3 tablespoons vegetable oil
  • 24 (5½-inch)soft white corn tortillas, for serving
  • Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

  • 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
  • 1 orange or red habanero chile, dry-roasted, seeded, and minced
  • 1 sweet red bell pepper, cored, seeded, and dices
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

 

Tacos al Pastor

Tacos al Pastor

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  •  
  • 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
  • Kosher salt 
  •  

SPICE MIX 

  • ¼ cup/30 g New Mexico chile powder
  • 2 tbsp ancho chile powder 
  • 2 tbsp chipotle chile powder 
  • 2 tbsp ground cumin 
  • 1 tsp ground black pepper 
  • 1 tsp ground white pepper 
  • 1 tsp cayenne pepper 
  •  
  • ¼ cup/60 ml canola oil 
  • ¼ cup/60 ml olive oil 
  • 4 garlic cloves, thinly sliced 
  • 2 yellow onions, thinly sliced 
  • 2 serrano chiles, thinly sliced 
  • 2 bay leaves 
  • One 12-oz/360-ml bottle stout beer
  • Two 14½-oz/415-g cans diced organic 
  • tomatoes, with juice 
  • 4 qt/3.8 L organic beef stock 
  • 1 cup/200 g dried red beans 
  • 1 cup/200 g dried pinto beans 
  • 1 cup/200 g dried black beans 
  • 1 cup/200 g posole (dried hominy) Tabasco sauce 
  • Leaves from 1 small bunch fresh 
  • cilantro, chopped 
  • 1 bunch scallions, chopped, 
  • plus 4 scallions, sliced 
  • 2 tomatoes, diced 
  • Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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Course: 
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • ¼ cup chopped garlic
  • 8 cups chicken stock, or more as needed
  • 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
  • salt
  • 3 bay leaves
  • 2 tablespoons dried oregano, plus more for garnish
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon ground cumin, lightly toasted
  • 2 15-ounce cans hominy, white or golden
  • 10 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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Grilled Pork Tenderoin:

  • 2 (1 pound) pork tenderloins
  • 3 garlic cloves, minced
  • 1 tablespoon mustard
  • 2 teaspoons ginger powder
  • ¼ cup vegetable oil
  • ½ cup soy sauce
  • ½ cup sherry 
  • ¾ cup warmed Jezebel Sauce 

Jezebel Sauce:

  • 1 (10-ounce) jar apple jelly
  • 1 (10-ounce) jar pineapple preserves
  • 1 (8-ounce) jar prepared horseradish
  • 1 tablespoon mustard
  • 1 teaspoon black pepper

Satch's Grilled Soy Ginger Pork Tenderloin with Jezebel Sauce

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Course: 
  • 4 boneless pork loin chops, 2 inches thick each
  • Kosher salt and freshly ground black pepper
  • 1 cup pecans
  • 4 tablespoons unsalted butter 
  • 1 medium-size shallot, minced 1
  •  cup panko bread crumbs 
  • ¼ teaspoon minced fresh thyme 
  • ¼ teaspoon minced fresh rosemary 
  • ¼teaspoon cayenne pepper 
  • 3 eggs
  • 2 teaspoons Dijon mustard 
  • 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

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