TWICE-COOKED PORK
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
- Slice remaining scallions lengthwise, then in 3-inch pieces.
- Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.
TWICE-COOKED PORK TENDERLOIN
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
- Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
- Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams
TWICE-COOKED PORK
Make and share this Twice-Cooked Pork recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
- Remove pork from liquid and cool thorughly; then slice into thin medallions.
- Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
- Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
- Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
- Add reserved miso sauce mixture and cook until heated through.
- Serve with steamed hot rice.
Nutrition Facts : Calories 586.5, Fat 36.1, SaturatedFat 10.8, Cholesterol 139.4, Sodium 1100.4, Carbohydrate 12.8, Fiber 2.5, Sugar 5.3, Protein 49.1
TWICE-COOKED PORK BELLY WITH CIDER SAUCE
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
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