Slow Roasted Pork With Scallion Chili And Ginger Sauce Recipes

Steps:

• 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
• 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
• 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
• 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.

Steps:

• Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
• When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
• Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
• Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
• Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
• When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender., Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker., In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

Steps:

• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

Steps:

• Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
• Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
• Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

Steps:

• Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).