Tag: pork
Hmong-Style Larb
Hmong-Style Larb
Larb comes in many forms and spellings. This pork salad is popular all over Southeast Asia in countries such as Vietnam, Thailand, and Laos. It is herbaceous, pungent, and has a refreshing taste. Larb is served with green leaf lettuce, eaten as a wrap. The best part of larb is the toasted rice powder that adds a slight crunch
Equipment
- Spice grinder
Ingredients
- 3/4 lb ground pork
- 2 tbsp fish sauce
- 2 tsp ginger minced
- 1 garlic clove minced
- 1 lime zested and juiced
- 1 stalk lemongrass minced
- 2 Thai chilies minced
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 green onions thinly sliced
- 1 cup cilantro roughly chopped
- 1/3 cup mint
- 1 cup cucumber chopped into small cubes
- 1 drizzle sesame oil
- green leaf lettuce for serving
Toasted Rice Powder
- 1/4 cup jasmine rice
Instructions
- Add the rice to a small skillet over medium heat. Gently toast the rice for 5 minutes until it is golden brown. Allow to cool.
- Add the toasted rice to a spice grinder.
- Grind into a powder. Set aside.
- In a sauté pan, brown the pork over medium high heat for 8 minutes. Drain any grease from the pan.
- Toss all of the ingredients together in a bowl.
Biscuits and Gravy
Biscuits and Gravy
Biscuits and gravy are a breakfast staple of the South, dating back to post-revolutionary war when food supply was short. The gravy is dairy based, made from the drippings of pork sausage, seasoned with black pepper. The sausage gravy drenches flaky buttermilk biscuits, making this the ultimate breakfast comfort food.
Ingredients
Pork Sage Sausage
- 1 lb ground pork
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground sage
- 1 tsp thyme
- 1/4 tsp cayenne pepper
Sausage Gravy
- 1 lb pork sage sausage
- 1 small onion finely chopped
- 5 garlic cloves minced
- 2 tbsp butter
- 1/3 cup flour
- 3 cups whole milk
- 1 tsp black pepper
- 1/4 tsp salt
Instructions
- Mix together all of the sausage seasonings.
- Mix in with the ground pork. Set aside.
- Melt the butter in a large saucepan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and cook for another minute.
- Add in the sausage and brown for 8 minutes.
- Whisk in the flour and cook for 2 minutes.
- Pour in the milk. Season with salt and pepper.
- Reduce the heat to medium and continuously whisk for 5 minutes until the gravy has thickened.
Buttermilk Biscuits
Who doesn’t love a good buttermilk biscuit? They are extremely easy to make and are much more cost effective than buying them frozen or in a can. Plus, they taste so much better made from scratch. Once you give this recipe a try, you’ll want to dig up The Colonel’s corpse and show him what a real buttermilk biscuit is.
Equipment
- food processor
- rolling pin
- biscuit cutter
Ingredients
- 2 1/2 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 8 tbsp cold butter cut into small cubes
- 1 cup buttermilk
Instructions
- Sift the flour, baking powder, salt, and sugar.
- Add the flour mix and the butter to a food processor. Briefly pulse 6-7 times.
- Transfer to a bowl. Pour in the buttermilk.
- Mix until a dough forms.
- Lightly dust a clean surface with flour. Roll out the dough to a 1” thick slab.
- Using a biscuit cutter or a small bowl, press out biscuits. Make sure to press straight down and not twist the cutter. This allows the biscuits to rise. Repeat this process until all the dough is used up.
- Preheat the oven to 425 degrees. Place the biscuits on a baking sheet.
- Bake 10-15 minutes. Allow to cool on a rack.
Colorado Pork Green Chili
Colorado Pork Green Chili
If you’ve ever been to the state of Colorado, you’ll notice how many restaurants make pork green chili. You notice even more that they drown everything in it: burgers, burritos, hotdogs, nachos, fries, enchiladas, eggs, etc. If you can think it, green chili will smother it. This pork green chili is different from green chilis of New Mexico. Colorado-style is beanless and the broth is more of a green chile gravy than a soup like the ones in NM.Colorado-style pork green chili starts with large green chilies roasted until the flesh is charred. The chile’s skins are peeled, then chopped. The chilies get add to a pot of cubed pork shoulder, potatoes, seasonings, and stock. It gets simmered force hours until the pork is tender. Then a roux made from masa flour is whisked in to thicken. It’s cooked for a few more minutes, then it’s ready to eat.
Ingredients
- 12 large green anaheim chilies
- 3 serrano peppers
- 2 tbsp vegetable oil
- 4 lb boneless pork shoulder cubed
- 3 tsp salt
- 6 garlic cloves minced
- 1 large onion diced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 10 cups pork or chicken stock
- 1 large russet potato peeled; cut into small cubes
- 1 cup masa flour
- 1 cup butter
- 1 lime juiced
Toppings
- cilantro
- sour cream
- green onions chopped
- red onion finely chopped
Instructions
- Turn on your oven’s broiler. Place the chilies on a rack on a baking sheet.
- Broil for 6-7 minutes a side until the chilies are charred. Peel off the skin, chop, and set aside.
- Heat up the oil in a stock pot over medium high heat. Add in the pork. Season with salt. Brown for 10 minutes. Remove from the pot.
- Add in the onion. Sauté for 5 minutes. Add in the garlic and cook for another minute.
- Add the pork back in along with the chilies, potato, and seasonings.
- Pour in the stock. Bring to a boil. Cover. Reduce heat to medium low and simmer for 3 hours.
- In another pan, whisk together the masa flour and butter over medium heat until a roux forms. Cook for 5 minutes.
- Whisk the roux into the pork green chili. Squeeze in the lime juice. Cook for 10 more minutes.
