CLAY POT PORK
Provided by John Willoughby
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
- Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
- Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
- Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
- Remove from heat, add the green part of the scallions, and serve over steamed white rice.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1243 milligrams, Sugar 22 grams
CLAY POT CUBAN STYLE PORK ROAST
When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...
Provided by barbara lentz
Categories Pork
Time 3h
Number Of Ingredients 10
Steps:
- 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
- 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
- 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
- 4. Pour the wine and chicken broth over roast.
- 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
- 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork
RACK OF PORK IN CLAY POT
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
- With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
- In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
- Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
- Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
- Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.
VIETNAMESE CLAY POT PORK
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
Provided by Nolita_Food
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
- When it comes to a boil, lower heat to simmer.
- Cut hard boil eggs in half and put into pot.
- This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- Cover the pot and let it simmer.
- I find the longer you leave it, the better it taste.
- But after 30-35 minutes it's done.
- Serve with cooked white rice or basmati, and that's a meal there.
- Normally we just steam cabbage or water spinach for vegetables.
Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9
CLAY POT PORK
From Gourmet's "Diary of a Foodie," episode 219, "Vietnam: The Taste of Simplicity." You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute.
Provided by DrGaellon
Categories Pork
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
- Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
- Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
- Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
Nutrition Facts : Calories 383.4, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 1684.6, Carbohydrate 21.7, Fiber 0.5, Sugar 17.7, Protein 21.5
ROAST PORK FOR THE CLAY COOKER
This smells so good and tastes even better. Serve this with that great gravy and mashed potatoes. A meal to remember.
Provided by Sageca
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
- Cover bottom of pot with thickly sliced onion.
- Make several slits in your roast and insert whole garlic cloves.
- Place the roast over the onions.
- Add chicken breast on the side.
- Sprinkle with salt and pepper.
- Place Rosemary Sprigs or leaves on the Roast.
- Pour chicken broth on the side.
- Cover and place in a cold oven.
- Set the oven to 425°F.
- Cook for 4 hours.
- Remove from oven.
- Place pork and chicken in serving platter.
- Add sliced onions on the side.
- Pour cooking liquid in sauce pan.
- Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
- Pour your tasty gravy in a gravy bowl.
- Tip:.
- When I cook a roast of pork I always add chicken to give the gravy that special taste.
- I use the leftover chicken for another meal.
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