Tag: pork
Hmong-Style Slow Cooked Pork
Hmong-Style Slow Cooked Pork
Every culture that consumes pork has a slow cooked recipe. Traditionally, this Hmong slow cooked pork uses a whole pigs head and pork knuckles. For this recipe, I used pork shoulder and about 5 pork shoulder bones that I’ve saved in the freezer. You can also use a combination of shoulder and pork belly, pigs feet, knuckle bones, neck bones, and shanks. There are 2 ways that you can cook this pork. You can throw the pork and bones in a slow cooker and let it go on low for 8+ hours. The other route is to simmer the pork and bones in water for 4 hours. Either way you go, you get really tender pork. Pull the bones out of the meat and sauté the pork in its own fat. Add in ginger and mustard greens. Allow them to wilt. Give it a stir and you have some of the most flavorful pork you’ll ever eat.
Ingredients
- 3 lbs pork shoulder cut into large cubes
- 5 lbs meaty pork bones
- 1 bunch mustard greens washed and chopped
- 1/2 cup ginger peeled and julienned
- salt to taste
- mushroom seasoning to taste
Instructions
- Add the pork and bones to a large pot. Fill with enough water to cover. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 4 hours.
- Strain the meat. Allow the pork to cool for an hour. Pick out the bones and any cartilage. Save the pork stock you just made for future recipes.
- Add the pork into a large sauté pan over medium heat. Allow the pork to cook in its own fat for 30 minutes until browned.
- Season the pork with salt and mushroom seasoning to your liking. Stir in the ginger.
- Add the mustard greens to the top of the pork. Cover and allow the greens to wilt for 5 minutes.
- Stir in the wilted greens. Turn off the heat.
Pueblo Pork Roast
Pueblo Pork Roast
With Pueblo natives being indigenous to the southwest(New Mexico, Arizona, and Mexico), the flavors of this pork roast are definitely represented. The sauce that is made for the roast contains ingredients such as tomatoes, garlic, onions, juniper berries, coriander, honey, chili powder, and chocolate. The sauce is very reminiscent of Mexican mole.
Equipment
- Spice grinder
- immersion blender
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 4 juniper berries
- 1/2 tsp coriander seeds
- 1 bay leaf
- 4 tomatoes diced
- 1 cup water
- 2/3 cup cider vinegar
- 1/2 cup honey
- 1 tbsp chili powder
- 2 tbsp salt
- 1 oz unsweetened chocolate grated
- 5 lb pork rib roast
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Grind the juniper berries and coriander seeds in a spice grinder. Add them and the bay leaf to onions.
- Add the tomatoes, water, cider vinegar, honey, chili powder, and salt. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the grated chocolate and continue to simmer for another 30 minutes.
- Pour the sauce into a bowl and allow to cool.
- Using an immersion blender, purée the sauce.
- Preheat the oven to 325 degrees. Pour 3/4 of the sauce over the pork roast. Bake for 45 minutes.
- Baste the roast with the rest of the sauce and bake for another 45 minutes.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …
Romazava
Romazava
This is the first recipe from the East African island of Madagascar! Romazava happens to be the island nation’s national dish. This one pot meal consists of a variety of meats stewed with a bunch of greens. Traditionally, romazava is made with zebu. You are obviously going to have a hard time acquiring zebu meat, so a combination of beef, pork, and chicken is substituted. The greens used are mustard and 2 other greens that aren’t accessible, ananamy and paracress greens. Spinach and arugula are suitable replacements.
Ingredients
- 1 lb chuck roast cut into small cubes
- 1 lb pork sirloin cut into small cubes
- 1 lb chicken breast cut into small cubes
- 2 roma tomatoes diced
- 2 tbsp olive oil
- 2 cups beef stock
- 1 small onion diced
- 6 garlic cloves minced
- 2” ginger peeled and minced
- 3 serrano peppers seeded and chopped
- 1 bunch mustard greens chopped
- 1 bunch spinach
- 1 bunch arugula
- salt and pepper to taste
Instructions
- Heat up olive oil in a large pot over medium high heat. Add in the beef and brown for 8 minutes.
- Stir in the tomatoes.
- Add in the onions, garlic, ginger, and serrano peppers.
- Pour in the stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the pork and chicken. Bring to a boil. Simmer for 15 minutes.
- Place the mustard greens on top of the stew; followed by the spinach, then arugula. Cover. Simmer on medium low heat for 10 minutes without stirring.
- The greens will wilt and reduce by half. Season with salt and pepper.
- Stir the greens into the stew.
