Tag: pork
Five Spice Pork Loin Roast
Five Spice Pork Loin Roast
This recipe uses a very basic Chinese spice blend of five spice powder, salt, brown sugar, garlic, and cayenne. This dry rub is great on pork, chicken, beef, lamb, numerous types of fish and seafood, as well as tofu.Let’s talk about pork anatomy. The pork loin can be found bone in or boneless, with boneless being more common. The rib end of the pork loin starts at the very bottom of the shoulder and runs down the whole back of the pig on both sides of the spine. It eventually ends at the top part of the butt, the sirloin. If this was a cow, it would be the ribeye turning into a ny strip turning into sirloin. Take the bone in loin and cut 1” thick chunks out of it, you get bone in pork chops. Starting half way down the pig’s back going towards the butt, on the other side of the rib bone, is the pork tenderloin. The bones that the pork loin sat upon are the baby back ribs.While I do prefer a bone in pork loin roast, you usually have to have them custom cut. There happened to be a sale on boneless pork loin in the bag for $1.99lb, so I really couldn’t pass that up. This pork loin was 4lbs, taking about 80 minutes to roast(20 minutes per lb.) Roasting on a rack helps cook the roast more evenly. Once finished, let rest for 15 minutes before slicing. Leftover pork is great in fried rice, omelettes, tacos, sandwiches, plus countless other uses.
Ingredients
- 4 lb boneless pork loin roast
- 1 1/2 tbsp five spice powder
- 1/2 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Mix all of the spices together.
- Preheat your oven to 350 degrees. Rub the spice blend all over the pork loin roast. Place the roast on a rack on a baking pan lined in foil. Roast for 20 minutes per lb.
- Let rest for 15 minutes before carving.
Plum Sauce Spareribs
Plum Sauce Spareribs
Ribs are my specialty. And holy shit…these plum sauce ribs are pretty amazing. These ribs happen to be very sweet. The plum sauce glaze at the end caramelizes on the ribs, giving it a sugary crust. These ribs don’t require any marinating. The sauce that’s poured over the ribs goes on right before you put them in the oven.You can use spareribs or baby backs. It’s up to you. Baby backs are leaner, but spare ribs have more meat on the bones. Both are great in book. Cook baby backs for only 2 hours before you brown them under the broiler. These can also be browned and finished off on a grill. I would put the tin foil rib package on the grill indirectly and let them steam for 2 hours. Take them out of the foil. Then brown them meat side down for 6-8 minutes. Pull them off to the side. Brush with a thick layer of the plum sauce and let that glaze caramelize for the next 20 minutes.
Ingredients
- 4 lb rack of spareribs riblet removed
- 4 green onions cut into 3
- 10 slices ginger
- 1/2 black plum thinly sliced
Plum Sauce Marinade
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp 5 spice powder
- 1/4 tsp cayenne pepper
Glaze
- plum sauce
Instructions
- Mix together all of the sauce ingredients.
- Preheat the oven to 300 degrees. Line a baking pan with multiple layers of foil; enough to fold over and completely cover the ribs. Cut the rack of ribs in half. Pour the sauce over the ribs. Place slices of ginger, plum, and green onions over the ribs. Fold the foil over the ribs, making sure that they’re completely covered. Cook for 2 1/2 hours.
- Take ribs out of the oven. Discard all of the toppings.
- Turn the oven to broil. Cook the ribs for 8 minutes, 6” away from the broiler.
- Take the ribs out of the oven and brush them with a generous layer of plum sauce. Turn the oven back down to 300 degrees. Cook for another 20 minutes.
- Damn, son.
Cuban Pernil (Instant Pot)
Cuban Pernil (Instant Pot)
Pernil is the Spanish word for shoulder, the cut I am using to make this pulled pork. Pernil is a staple at the dinner table in all Latin cultures, each with their own variations. The pork is rubbed and marinated with a very minimal amount of ingredients; then slowly roasted until it is tender and shreddable with a fork. This particular recipe involves the Instant Pot. What would normally take 4-6 hours in the oven or slow cooker takes only 90 minutes. That’s right. 90 minutes. Any cut of an animal that requires slow cooking like chuck roast, bottom round, lamb shoulder, shanks, brisket, etc, takes only 15 minutes per pound. The results are always amazing! It feels like the meat slowly cooked for hours. I highly recommend investing in an Instant Pot; especially if you want to cut cooking times down to a fraction of how long it normally would take.
Equipment
- instant pot
Ingredients
- 5 lbs pork shoulder cubed
- 4 limes juiced
- 1 head garlic minced
- 1/2 cup white vinegar
- 3 tsp salt
- 3 tsp black pepper
- 2 tsp cumin
- 2 tbsp oregano
- 1 cup water
Instructions
- Cut the pork shoulder into big cubes. Marinate in the lime juice, vinegar, salt, pepper, garlic, cumin, and oregano for at least 4 hours, preferably overnight.
- Add the marinated pork to the instant pot with a cup of water. Set the function to pressure cooker on high for 90 minutes.
- After the 90 minutes is up, your pork is ready to eat. An additional step that I like to do but isn’t necessary is to put the pork with some of the juices under the broiler for 10 minutes to crisp it up.
- Serve with Cuban rice.
