Tag: pork
Pork Vindaloo Spare Ribs
Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
Smoked Pork Chili
Smoked Pork Chili
There’s always been the debate on whether chili should have beans or no beans. I think that both are good and have their place. The real question is why are people putting flavorless ground beef in chili and not using cubed pork shoulder or chuck roast? It’s like night and day for the same price or cheaper, folks. Wake the fuck up. Like everything I do in life, I took my chili one step further. My pork was dry rubbed and smoked with mesquite wood. I also smoked the tomatoes, jalapeños, garlic, and onion. I also smoked. Then everything went into the crock pot and simmered for 5 hours. The last hour, I tossed in some beans. This chili can compete with any other chili out there; and will crush all in its path. It is worth every minute of the 36 hours it takes to prepare.
Equipment
- Electric Smoker
- crock pot
Ingredients
Smoked Pork Steaks
- 4 lbs pork steaks 1 1/2” thick
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 2 tsp white pepper
The Rest of the Chili
- 6 roma tomatoes
- 1 large white onion sliced in half horizontally
- 2 heads garlic
- 4 large jalapeños
- 3 tbsp vegetable oil
- 3 ribs celery chopped
- 1/4 cup tomato paste
- 4 cups pork stock
- 2 tsp hot chili powder
- 3 cans beans pinto, black, and dark kidney
- salt to taste
Garnish
- green onions chopped
Wood Chips
- mesquite wood chips
Instructions
- Rib the pork steaks on all sides with the dry spices. Let rest on a rack in the refrigerator for 24 hours. Lest rest at room temperature for 2 hours before smoking.
- Place the tomatoes, onion, jalapeños, and garlic on a smoking rack.
- Preheat your smoker to 250 degrees. Smoke the pork steaks for 6 hours. Smoke the vegetables for the last 2 hours.
- Place the cubed pork steak, chopped smoked vegetables, whole peeled garlic cloves, celery, tomato paste, and chili powder in a crock pot. Mix all of the ingredients, making sure that they’re coated in the tomato paste.
- Pour in the pork stock. Place on the cover. Cook on high for 5 hours.
- Stir in the beans. Simmer for 1 more hour.
- Season with salt to taste.
Tasso Ham and Chicken Jambalaya
Tasso Ham and Chicken Jambalaya
This recipe is something special. Not only is it the best jambalaya you will ever eat, the recipe was created by the great chef, Paul Prudhomme, who popularized and introduced Cajun and Creole cuisine to the mainstream culinary world. If you don’t like spicy food, then this jambalaya might not be for you. It is fairly spicy. But you will have a hard time trying to stop eating it. Jambalaya itself is a Creole rice dish with West African, French, and Spanish influences. Jambalaya will always have some type of smoked sausage or ham, such as andouille or tasso, chicken, and sometimes shrimp or crawfish tails. The base of rice dish starts with the holy trinity: onion, celery, and bell pepper; the Cajun equivalent of the French mirepoix. All of that is sautéed, then mixed with rice and stock. The jambalaya is then baked in the oven, much like jollof rice, hence the West African influence.
Servings: 4
Equipment
- 6 quart oven-safe saucepan or baking dish
Ingredients
Spice Mix
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 1/4 tsp ground sage
- 2 bay leaves
Jambalaya
- 2 tbsp butter
- 1/2 lb tasso ham diced into small cubes
- 4 boneless skinless chicken thighs cubed
- 1 cup onion diced
- 1 cup celery diced
- 1 cup bell pepper red or green; diced
- 1 tbsp garlic minced
- 1/2 cup tomato sauce
- 14 oz canned diced tomatoes
- 3 cups chicken stock
- 1 1/2 cups basmati rice
Instructions
- Mix together the spice blend. Set aside.
- Melt the butter in a large saucepan over medium high heat. Sauté the tasso ham for 3 minutes.
- Add in the chicken. Sauté for 5 minutes.
- Add the spice mix and half of the onion, celery, and bell pepper. Continue to sauté for 5 minutes.
- Stir in the garlic and cook for 2 minutes. Add in the tomatoes, tomato sauce, and the remaining onion, celery, and bell peppers.
- Mix in the rice. Pour in the chicken stock. Place the pan in a preheated 350 degree oven, uncovered. If your saucepan isn’t oven safe, transfer to a 6 quart baking dish.
- Bake for 50-60 minutes.
Tasso Ham
Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.
Equipment
- Electric Smoker
Ingredients
- 5 lbs boneless pork shoulder cut into 1” thick steaks
- 8 oz sea salt
- 4 oz sugar
- 2 tbsp pink curing salt
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp marjoram
- 2 tbsp allspice
- 2 tbsp garlic powder
- 2 tbsp thyme
Wood Chips
- hickory wood chips
Instructions
- Mix together the salt, sugar, and curing salt.
- Dredge each of the pork steaks in the curing mixture.
- Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
- After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
- Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
- Season both sides of the pork steaks.
- Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the tasso cool completely before use.
