Tag: Pork

Roasted Rack of Pork with Vegetables

Roasted Rack of Pork with Vegetables

Step 1 The herb rub/marinade: 2 TBSP Dijon mustard 1 TBSP Mayo 5 cloves of garlic (original recipe says minced, I made into a paste instead) 2 Springs fresh rosemary, chopped 2 springs fresh thyme, chopped 1 tsp coarse salt Step 2 Pat dry your 

Reverse Sear Porterhouse Cut Pork Chops

Reverse Sear Porterhouse Cut Pork Chops

Reverse Sear Porterhouse Cut Pork Chops 1-2 Porterhouse cut chops, at least 1 inch thick Coarse kosher salt 2 cloves garlic, peeled and cut in half Freshly ground black pepper Olive oil to coat the bottom of the pan Salt the chops generously on both 

Thai Basil Pork with Peppers

Thai Basil Pork with Peppers

Sauce

3 Tbsp Brown Sugar

5 Tbsp Soy Sauce

2 tsp fish sauce

2 tsp sambal oelek

2 Tbsp water

Whisk together in a small bowl and set aside

Veggies

1 red bell pepper, seeded and sliced (or do as I did, the equivalent of seeded and sliced small sweet peppers)

1/2 red onion, sliced

3 large garlic cloves, minced

Put in a bowl and set aside

Thai Basil – enough stems to yield two large handfuls once you destem them.  Rinse and remove from the stems, set aside

1 lb ground pork

In a large non-stick skillet over medium-high heat, brown the pork, breaking up into small pieces with a wooden spoon.  Once the meat is relatively well distributed, add the peppers, onions, and garlic, and continue to cook until the pork is cooked all the way through, around 7-10 minutes.

Add the basil leaves, then pour in the sauce.  Stir and let simmer 2-3 minutes.

Serve over rice.

Grilled Lemon-Oregano Marinated Porterhouse Cut Pork Chops

Grilled Lemon-Oregano Marinated Porterhouse Cut Pork Chops

Grilled Lemon-Oregano Marinated Porterhouse Pork Chops 1/4 cup neutral vegetable oil (rapeseed or canola are fine) Juice of 1/2 lemon 4 cloves garlic, minced 1 tsp salt 1/4 tsp freshly ground black pepper Generous handful of fresh oregano, crushed lightly 2 Porterhouse Cut, bone in, 

Roasted Green Chili and Pork Soup/Stew

Roasted Green Chili and Pork Soup/Stew

Roasted Green Chili and Pork Stew Olive Oil 2 lbs pork sirloin roast, cubed Flour Salt & Pepper 1 small yellow onion, peeled and diced 1 cloves garlic, minced 2 tsp kosher salt 1 tsp black pepper 1 1/2 tsp cumin 1 1/2 tsp Mexican 

Smokey Baby Back Ribs on the Grill

Smokey Baby Back Ribs on the Grill

I made a grilled chicken the other day and put together a rub that used smoked sweet Spanish paprika, and thought it would be perfect for these ribs.  I made a pretty big batch of the rub, so there was plenty left over to try it on the ribs.
Start 24 hours before grilling.
First the membrane on the back of the ribs needs to be removed.  Learning from Martha Stewart, I make a starting cut, then use a paper towel to grab the membrane and just peel it off.  Then I rubbed the mix over the entire rack of ribs.
Either place the ribs in a plastic bag or place on a rimmed sheet and cover with plastic, and place in the refrigerator overnight.
When ready to grill, preheat the gas grill to medium (about 350 Fahrenheit).  Double wrap the ribs in foil and place on direct heat on the grill.  Lower the cover and grill for 25 minutes, turn, and grill for 25 minutes more.
Remove from the grill and test its tenderness by using a fork between the ribs.  It should be fall apart tender.  If not, rewrap and grill for 10 minutes more.
Take the ribs off the grill and let rest for 10 minutes.  (Alternatively, you can unwrap them and place back on the grill for a couple of minutes one each side to crisp them up.)
Smoky BBQ Rub
 
4 Tbsp ground smoked sweet paprika
1 Tbsp ground cumin
2 Tbsp chili powder
2 Tbsp white sugar
2 Tbsp brown sugar
2 Tbsp kosher salt
2 tsp ground black pepper