Pork Brochettes With Herbs Sallye Recipes

Steps:

• 1. Combine all ingredients and store in a shaker in a cool, dry place. Very versatile, can be used as a rub for pork, beef, ribs, turkey or chicken.
• 2. When using rub, sprinkle generously over the surface of the meat but don't overdo it. If you rub the meat a day in advance and marinate it in the fridge, you allow the meat to absorb the flavors.
• 3. Fire up the grill and enjoy some of the best gol-derned Texas barbecue you've ever wrapped your lips around.

Steps:

• Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
• In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
• Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Steps:

• Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
• To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
• Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
• In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
• Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Steps:

• Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
• Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
• Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
• Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Steps:

• Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
• Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
• Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
• Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
• Thinly slice roast. Serve with sauce.

Steps:

• Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.
• Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There's no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)
• If you're using a charcoal grill, build the fire so it's screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you're using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
• Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.
• Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
• Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

Steps:

• Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
• Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
• Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.