pork Archives - Page 20 of 32

July 30, 2020

Smoked Pork Shoulder (Dry Rubbed)

Tips For Smoking A Dry Rubbed Pork Shoulder Rub the pork shoulder in a thin layer of mustard. The mustard acts as a binder, allowing the dry rub to stick better to the pork shoulder. Marinate the shoulder overnight in the refrigerator. Use a bone …

Pork, The Smoker’s Corner

by Alex Gorgos

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July 29, 2020

Stir Fried Green Beans with Ground Pork

Chinese, East Asian, Recipes

by Alex Gorgos

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July 27, 2020

Smoked Bacon Wrapped Stuffed Jalapeños

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Smoked Bacon Wrapped Stuffed Jalapeños

Have you came yet? I have. This appetizer is something of gluttony; my favorite sin. Jalapeños stuffed with a cream cheese mix, then wrapped in bacon? Don’t mind if I do. The jalapeños that I purchase from my local Asian market are fairly large and mild. They have just the right amount heat to not overpower the flavors. The wrapped and stuffed jalapeños will only take 3 hours in a smoker.

Prep Time15

Cook Time3

Resting Time15

Course: Appetizer

Keyword: appetizer, electric smoker, Pork

Author: Alex Gorgos

Equipment

Electric Smoker

Ingredients

6 large jalapeños
4 oz cream cheese
1/2 cup cheddar cheese
1/4 cup white onion finely chopped
1/4 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
2 tbsp jalapeños finely chopped
6 slices bacon

Wood Chips

mesquite wood chips
pecan wood chips

Instructions

Cut a small wedge from the top of the jalapeños. Scoop out all of the seeds. Use the little piece that you cut off in the cream cheese filling.
Mix all of the filling ingredients together.
Stuff the jalapeños with the filling.
Wrap each jalapeño with a piece of bacon.
Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the jalapeños in the smoker. Smoke for 3 hours.

Bacon, Sausage, and Ham, The Smoker’s Corner

by Alex Gorgos

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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.