pork Archives - Page 18 of 30

July 25, 2020

Smoked Pork Shoulder (brined)

Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …

Pork, The Smoker’s Corner

by Alex Gorgos

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July 13, 2020

Yakitori

East Asian, Japanese, Recipes

by Alex Gorgos

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July 9, 2020

Hawaiian Fried Rice

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Hawaiian Fried Rice

Ham and pineapple fried rice! What’s sounds better than this? This fried rice has minimal prep work and only takes 15 minutes to cook. Don’t like ham? You can substitute chicken or shrimp, or eat it meatless.

Prep Time10

Cook Time15

Course: Side Dish

Cuisine: Hawaiian

Keyword: Hawaiian, Pork, rice, side dish, USA

Author: Alex Gorgos

Ingredients

4 tbsp vegetable oil
1/2 medium white onion diced
1 red bell pepper diced
6 green onions chopped
1 cup ham cubed
4 garlic cloves minced
1 tbsp ginger minced
4 cups day old white rice
2 large eggs beaten
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sriracha
2 cups pineapple cut into small cubes

Instructions

Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Sauté the onion, bell pepper, ham, and green onions for 5 minutes. Add in the garlic and ginger, cooking for 1 more minute. Remove from the pan to a bowl.
Add 2 tbsp of cooking oil to the sauté pan. Fry the rice for 4 minutes, breaking up all of the clumps.
Move the rice to 1 side of the pan. Add the last tbsp of cooking oil to the empty side of the pan. Pour in the beaten eggs and scramble.
Mix together the soy sauce, sesame oil, and sriracha.
Add the ham and vegetables back into the rice. Mix thoroughly. Pour in the sauce. Make sure all of the rice is coated. Cook for 2 more minutes.
Mix in the pineapple. Turn off the heat.

Hawaiian, main course, chicken — This rice goes great with Hawaiian chicken.

Hawaiian, Recipes, USA

by Alex Gorgos

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July 8, 2020

Pork Shogayaki

East Asian, Japanese, Recipes

by Alex Gorgos

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July 8, 2020

Menchi Katsu

East Asian, Japanese, Recipes

by Alex Gorgos

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July 6, 2020

Spare Ribs in Adobo

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Spare Ribs in Adobo

I love ribs in every shape and form from every animal. These Mexican spare ribs in a homemade adobo sauce are just to die for. These ribs are very versatile. They can be prepared in the oven, on a grill, the stovetop, a slow cooker, and even in an Instant Pot. I am very partial to wrapping them in foil and baking them in the oven. After they are baked, I broil the ribs for 6 minutes to brown them. Then the ribs get a layer of the adobo sauce brushed on top then baked for 10 minutes. Brush on 1 more layer of adobo and bake for another 10 minutes.

Prep Time15

Cook Time2 40

Course: Main Course

Cuisine: Mexican

Keyword: Latin American, main course, Mexican, Pork

Servings: 4

Author: Alex Gorgos

Equipment

Food processor or blender

Ingredients

4 lbs spare ribs
1/2 medium white onion sliced
4 garlic cloves sliced
6 avocado leaves

Adobo Sauce

4 guajillo chilies
2 ancho chilies
4 garlic cloves
1/4 cup vinegar
1 tsp cumin
1 tsp oregano
1 tsp thyme
1/2 tsp cinnamon
1/2 tsp black pepper
1 bay leaf
salt to taste

Instructions

Dry toast the dried peppers for 2-3 minutes.
Soak the peppers in water for 20 minutes. Remove the seeds from the peppers.
Add all of the adobo sauce ingredients with 1 cup of the pepper soaking water to a blender. Purée until smooth. Set aside.
Preheat the oven to 275 degrees. Place the ribs on a baking sheet lined in foil. Cover the ribs with sliced onion, garlic, and avocado leaves. Wrap the baking sheet in more foil. Bake for 2 hours and 15 minutes.
Remove the onions, garlic, and avocado leaves from the ribs. Turn on the oven’s broiler.
Broil the ribs for 6 minutes.
Turn the oven back to 275 degrees. Brush on a layer of the adobo sauce. Bake for 10 minutes.
Brush on another layer of the sauce and bake for 10 more minutes.

Latin America, Mexican, Recipes

by Alex Gorgos

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June 29, 2020

Pork Griot

Caribbean, Haitian, Recipes

by Alex Gorgos

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June 25, 2020

Chifrijo

Costa Rican, Latin America, Recipes

by Alex Gorgos

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June 22, 2020

Feijoada

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Feijoada

Feijoada might be the ultimate meat stew bestowed upon mankind. It is so popular that many Brazilians consider feijoada the national dish. This dish consists of black beans stewed with a variety of pork and beef cuts. There is always bacon or pork belly. Their rendered fat is used to brown the rest of the meats. Cubed pork shoulder is sautéed in the fat then added to a slow cooker. Then some cut of beef that is good for stewing is sautéed in the fat and added to the slow cooker. Beef shanks, beef ribs, even cubed chuck can be used. There is always some cut of smoked meat added such as a ham shank or smoked linguica sausage. Real authentic versions of feijoada will include chopped pigs ears and feet. They add a gelatinous component to the stew. Onions, garlic, chicken stock, and spices are added to the slow cooker. The entire process takes a good 10 hours to make.

Feijoada is always served with steamed rice. Some people like their feijoada soupy, so more stock is added. The rice helps soak that up. The feijoada is garnished with green onions and cilantro. Orange wedges are always present on the side. Squeeze the juice over the feijoada. The acidity helps cut through the richness of the meats.

Prep Time30

Cook Time10

Course: Main Course

Cuisine: Brazilian

Keyword: Beef, Brazilian, Latin American, main course, Pork

Servings: 8

Author: Alex Gorgos

Equipment

slow cooker

Ingredients

12 oz bacon or pork belly cubed
1 1/2 lbs pork shoulder cubed
2 beef shanks or English cut short ribs
1 large smoked ham shank or 4 smoked linguica sausage
1 large white onion diced
1 head garlic peeled; cloves left whole
1 tbsp coriander seeds ground
8 bay leaves
2 cups chicken stock
1 tbsp vinegar
salt and pepper to taste
1/2 lb dried black beans soaked overnight; or 2 cans of black beans
1/4 cup fresh oregano, thyme, and basil chopped

Garnish and Accompaniments

oranges cut into wedges
cilantro chopped
green onions chopped

Instructions

Heat up a large sauté pan over medium high heat. Sauté and render out the fat from the pork belly or bacon. Place in a slow cooker.
Sauté the pork shoulder in the rendered pork fat. Season with salt and pepper. Place in the slow cooker.
Sear the beef shanks or short ribs on all sides. Season with salt and pepper. Place in the slow cooker.
Deglaze the sauté pan with the chicken stock. Scrape up the brown bits from the bottom of the pan with a wooden spoon.
Pour in the stock, along with the ham shank or smoked linguica, onions, garlic cloves, bay leaves, coriander, and vinegar. If using dried black beans, add them in now. If using canned, don’t add in yet. Place on the cover and set the slow cooker to low for 10 hours.
At the 9th hour of cooking, take out any of the meat with bones and strip off the meat. Add back into the slow cooker. If using canned black beans, add them in. Place the cover back on and continue cooking for 1 more hour.
Mix in the fresh herbs.