Spicy Grilled Pork With Fennel Cumin And Red Onion Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

Steps:

• To make the braised pork: Preheat the oven to 350 degrees F.
• Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
• Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.
• To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
• To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.
• Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.
• To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.

Steps:

• PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
• Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
• FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.

Steps:

• Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
• Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.

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:

• In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
• In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
• Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
• Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

Steps:

• Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
• Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
• Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
• Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
• Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
• Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
• Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
• To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
• Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
• Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
• Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
• Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
• Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
• Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
• Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
• Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
• Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.