Tag: pork
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
Thai-Style Smoked Pork Sirloin
Thai-Style Smoked Pork Sirloin
I happened to stumble across whole bone-in pork sirloins at the grocery store that I assume were mispriced for $.99/lb. So I hopped on that and bought a couple. $4 a piece; who can beat that?! I wanted to stuff it, roll it, and smoke it. So when I smoked that joint, I thought, hey. Let’s bone out the sirloin and stuff it, roll it, and smoke it. I wanted to do something different with it. I first hammered down the sirloin so it was equal thickness to stuff and roll. I decided to give the sirloin a Thai inspired flavor. The brine contained ingredients that you’d find in a lot of Thai cuisine: palm sugar, lemongrass, garlic, birds eye chilies, lime, shallots, Thai basil. The sirloin was only 3lbs, so it needed no more than 4 hours to brine. I put a layer of shallots and lemon and lime basil from my garden across what will be the inside of the sirloin. I then rolled it up and tied it with butchers twine. I pat it dry and let it rest at room temp for an hour.When it dame time to smoking the sirloin, I preheated my smoked 250 degrees. At the 2 hour mark, I took the temp with a thermometer. For pork sirloin, you want the internal temp to read between 145-150 degrees. It was done at that point. Let the pork rest for at least 15 minutes before slicing. It turned out really juicy and flavorful. It really absorbed a lot of the Thai brining ingredients, giving the sirloin that sweet, salty, savory, spicy, sour essence.
Servings: 4
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork sirloin
- 2 shallots sliced
- 1/4 cup Thai basil
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 2 stalks lemongrass chopped
- 2 shallots sliced
- 1 lime juiced
- 3 bay leaves
Wood Chips
- hickory wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork sirloin for 4 hours.
- I layed out the pork sirloin and hammered it to an equal thickness to roll and tie it. Spread a layer of sliced shallots and Thai basil across the sirloin.
- Roll it up and tie with butchers twine. Pat the outside dry with paper towel and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the sirloin for 2 hours. Using a probe thermometer, pull the pork once it reaches an internal temperature of 145-150 degrees.
- Let rest for at least 15 minutes before carving.
- Slice into 1/4” thick slices.
Shan Noodles
Shan Noodles
While this looks just like a spaghetti sauce over rice noodles, the flavors are very different. Shan noodles is like a Burmese version of a bolognese. The addition of chili powder(I used Kashmiri), ginger, soy sauce, and the garnishes(peanuts, green onions, and pork rinds) compliments the hearty tomato sauce. Shan noodles are typically served with pickled mustard greens and chickpea tofu.
Servings: 4
Ingredients
- 1/4 cup vegetable oil
- 1 lb ground pork or chicken
- 1 large onion chopped
- 6 garlic cloves minced
- 2 tbsp ginger minced
- 2 tbsp chili powder
- 3 large tomatoes chopped
- 1 tbsp tomato paste
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 lb dry rice noodles prepared according to package
Garnish
- peanuts crushed
- green onions chopped
- pork rinds
Instructions
- Heat up vegetable oil in a large saucepan over medium high heat. Sauté the onions, garlic, and ginger for 8 minutes.
- Add in the chili powder and fry for another minute.
- Add in the ground meat. Cook for 8 minutes until cooked through.
- Stir in the tomatoes, tomato paste, soy sauce, and sugar.
- Turn the heat to medium. Simmer for 15 minutes.
