Something with Kick for the Week

Sweet and Spicy Pork

1/2 cup low-sodium soy sauce

1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)

1 tablespoon grated fresh garlic

1 teaspoon Chinese five-spice powder (optional)

kosher salt and black pepper

3 1/2 pounds pork butt, trimmed of excess fat and cut into 2-inch pieces

In a 10x13 Pyrex dish, rub the pork with all of the spices. Bake for 30 minutes per pound in a 350 degree oven. Test with a thermometer to insure the pork is cooked until 160 degrees – well done although you can cook to medium between 140-145 degrees which isn’t considered “Okay” by the FDA for health reasons.

I served this with a lovely hoisin sauce on the bottom – I used the Central Market brand and just placed a bit on the plate before sliced pork on top. I cooked a few cups of white rice which helped sop up the sauce and then placed a  nice bowl of sugar snap peas with only simple salt and pepper.

Adding a bit of water to the dish would allow for you to add veggies to the dish itself. Think cabbages,  bok choy, onions, even bamboo shoots and water chestnuts. This dish could benefit from egg rolls or even just the spicy Asian mustard on the side. I made this and it seems the perfect size for a four person meal if you use a 3.5 lb pork amount, as you may need to trim away from the bone and skin to serve – losing a little.

Bone-on Appetit!

 

First Fall Soup

Curried Cider Pork Stew

4 red gala apples, cubed

1 large butternut squash, peeled and cubed

1 onion, cubed

2 carrots, chopped into rings

2 celery stalks, chopped

2 cups of apple juice

2 cups of chicken broth

2.5 lbs of pork carnitas, cut into chunks

2 Tbsp garam masala

salt & pepper to taste

Toss all of this into your crock pot in the morning and let ‘er rip all day. The longer, the better.

I enjoyed this yesterday. It’s crisply cool outside and the clear sun begged for a soup and a nice day. The light has changed into that fall light that has this clarity and appeal that makes you want to don some jeans and a long sleeve shirt and bask in the hot sun for the few days that it will feel like that. I love when the shade is cool and the sun is scorching and you feel this hint of breeze. It’s soup weather – bring it on!

Something Simple

Spicy Pulled Pork

28 oz can of diced tomatoes
14 oz can of mexican stewed tomatoes
Small can of chipotles in adobo sauce
4 lbs - pork for carnitas
1 onion, chopped coarse
3 bay leaves
Salt & pepper to taste

Place all of these ingredients in a crock pot. Turn on high for 3-4 hours.

This is great served with corn bread and black beans. Also done will as taco meat on tortillas.

Next day, remove meat and pulse a hand blender around the rest of the ingredients. Spice it up with a little bbq sauce. Hand shred the meat, fantastic alternative to bbq sandwiches!

Tonight on my Table

Simple Glazed Pork Tenderloin

2 tablespoons olive oil

2 pork tenderloins, about 1 1/2 pounds

1 cup peach or apricot preserves

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoon brown sugar

Salt & Pepper, Grill seasoning

Preparation:

Heat oven to 350°.

Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.

Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.

This is actually hitting my table for a repeat tonight. It’s time to get back to being healthy. Tonight will be green beans and wild rice along with this. Salad possibly if I can get my to do list wrapped around my little finger.

Aye...Aye...Aye Aye....

Posole

1-1/2 pounds pork stew meat, cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over
medium heat until meat is no longer pink; drain. Stir in the broth, hominy,
chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat
is tender. Stir in cilantro. Serve with tortilla chips.

This soup is fantastic for a crowd! Add some crusty french bread and a few Mexican farmer's cheeses. It's not crazy spicy and can't be adjusted as necessary with more or less fresh jalapenos. It's also good with a little fresh crema (or some sour cream thinned with milk) on top.