PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
SWEET PICKLE BRAISED PORK SHOULDER
Make and share this Sweet Pickle Braised Pork Shoulder recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 4h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Pat the pork dry and sprinkle with salt. Heat the olive oil in a large Dutch oven over medium high heat. Add the pork and brown on all sides. Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer. Cover the pot and transfer to the oven. Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours.
- Transfer the pork to a cutting board and tent with foil.
- Strain the braising liquid through a sieve into a bowl and discard the solids. Skim the fat that collects on the surface and cover the bowl to keep the liquid warm.
- Cut the meat across the grain into 6 slices. Heat the vegetable oil in a 12 inch heavy nonstick skillet over medium high heat. Sear the pork slices in batches, until browned on each side.
- Transfer the pork to plates and spoon some braising liquid over the top.
Nutrition Facts : Calories 879.1, Fat 57.9, SaturatedFat 18.9, Cholesterol 227.9, Sodium 1472.3, Carbohydrate 21.9, Fiber 0.6, Sugar 17.3, Protein 64.6
BRAISED PORK ROAST WITH SWEET POTATOES
Provided by Jacques Pepin
Categories dinner, casseroles, one pot, main course
Time 2h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
- Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
- After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
- Serve directly from the casserole, cutting the meat at the table.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 3 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 10 grams
PRESSURE COOKER SPICY PORK SHOULDER
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 3h
Yield 10 servings
Number Of Ingredients 26
Steps:
- To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
- Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
- While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
- Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
- While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
- Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
- When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
- Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
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VIETNAMESE CARAMEL PORK | RECIPETIN EATS
From recipetineats.com
4.9/5 (142)Total Time 1 hr 40 minsCategory MainCalories 727 per serving
- Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
CIDER BRAISED PORK SHOULDER ROAST - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 4 hrs 10 minsCategory DinnerCalories 444 per serving
- Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
- Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
- Roast the pork shoulder in a 325 degree F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 190-195 degrees F). Remove bay leaf and herb stems.
BRAISED PORK IN SWEET SOY SAUCE - JO COOKS
From jocooks.com
4.5/5 (340)Calories 494 per servingCategory Dinner, Main Course
- Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
- In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
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