PORK WITH PRUNES, OLIVES AND CAPERS

Posted in Pork by sallybr

Time for comfort food. This is great on the day it is prepared, but even better a couple of days later, so it is one of those perfect dishes for entertaining. I went the extra mile and cut the pieces of meat myself, from a large bone-in pork shoulder. I suspect if you buy pork stew meat it will work nicely too, and save you quite a bit of work. Zen work, but… sometimes even that seems a bit much. There is a ton of flavor, so you don’t need to brown the meat, just marinate it overnight and it will be perfect.

PORK WITH PRUNES, OLIVES AND CAPERS
(adapted from Nigella Lawson)

1.5kg pork shoulder – diced into pieces
375 ml dry white wine
200g pitted prunes
75g pitted black olives
2 Tbsp capers
2 tbsp Herbes de Provence
2½ tsp sea salt flakes
freshly ground black pepper
250ml water
lemon juice to taste
fresh parsley leaves to serve (optional)

In a large freezer bag add the diced pork, wine, prunes, olives, capers, Herbes de Provence, salt and pepper. Seal the bag and marinade overnight in the fridge.

Before cooking it, take out of the fridge a couple of hours before it goes in the oven to bring it to room temperature.

Heat the oven to 300 F.

Put the marinated pork into a large casserole dish, then add water. Stir together, put the lid on cook in the oven for 2.5 to 3 hours. The pork will be soft and tender. Sprinkle with fresh parsley if so desired, and a nice squeeze of lemon juice.

ENJOY!

to print the recipe, click here

Comments: Perfect meal to prepare during the weekend, although it could also be marinated early in the morning, stay full day in the fridge, and cook in the evening. Then it can go back to the fridge for a fantastic dinner next evening, absolutely effortless. If you don’t care for capers or briny flavors, this might not be for you, it’s really the most prominent flavor. I happen to love it.

We enjoyed it with cauliflower puree, but obviously it would be a nice match for other side dishes, from mashed potatoes, sweet potatoes, or even a hearty pasta too.

ONE YEAR AGO: Kansas Corn Chowder

TWO YEARS AGO: Impossibly Cute Bacon and Egg Cups

THREE YEARS AGO: Pulling Under Pressure

FOUR YEARS AGO: Cooking Sous-vide: Two takes on Chicken Thighs

FIVE YEARS AGO: Miso Soup: A Japanese Classic

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SEVEN YEARS AGO: A must-make veggie puree

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NINE YEARS AGO: Brazilian Pão de Queijo

15Nov2016

SLOW COOKER PORK RAGU WITH FENNEL

Posted in Pork by sallybr

Another one for the OMG files. My vegetarian friends will have to avert their eyes, because this one is the omnivore’s dream come true. Pork shoulder, another example of a cut of meat that performs very well when prepared in the slow cooker, without any compromise in texture. Fennel is the magical ingredient that takes the dish from simple to spectacular. The recipe comes from Serious Eats, a site that never disappointed me. Kenji’s recipes are trustworthy by default.

SLOW COOKER PORK RAGÚ WITH FENNEL
(slightly modified from Serious Eats)

1 (6-pound) bone-in pork shoulder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
2 fennel bulbs, trimmed and thinly sliced
1 large carrot, peeled and cut on the bias
2 large shallots, sliced
3/4 cup dry white wine
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1 Parmesan rind

Season pork all over with salt and pepper and place in the bowl of a large slow cooker. Heat oil in a Dutch oven over medium-high heat. When oil is shimmering, add fennel and carrot and cook, stirring often, until vegetables start to brown, 6 to 10 minutes. Add shallots and continue cooking until softened, about 4 minutes longer. Add wine and bring to a boil. Simmer for a couple of minutes, then add the Worcestershire sauce, tomatoes, tomato paste, thyme, bay leaves, 1 1/4 teaspoons of salt, 3/4 teaspoon black pepper, crushed red pepper, oregano, rosemary, sage, and Parmesan rind. Stir to combine and transfer to the slow cooker, pouring tomato mixture on top of the pork shoulder.

Cover and cook on low setting for 10 to 12 hours, basting with tomato sauce occasionally. When pork is fall-apart tender, transfer meat to a bowl and discard thyme, bay leaves and Parmesan rind. Skim fat from the top of the sauce and adjust seasonings, if needed. When meat is cool enough to handle, shred using two forks, and discard the bone and any undesirable fat. Mound meat on top of your favorite side dish, spoon sauce on top and garnish with shredded Parmigiano.

ENJOY!

to print the recipe, click here

If we have to say goodbye to summer, let’s at least indulge into a bit of comfort food, shall we? Pork shoulder has that melt in your mouth quality that makes it perfect to create a ragú such as this one. Plus, using the slow cooker makes life so easy, you arrive home to the delicious smell of a dinner basically ready and waiting. If you don’t have a crock pot, use your regular oven low and slow or a pressure cooker fast and furious. How about that for flexibility?

The classic side dish for this ragú would be pappardelle, but for the sake of our waistline I normally opt for a root veggie pure, in this case a cauliflower and rutabaga mix. A bit of Parmigiano shaved on top just for good measure. Leftovers get better and better, and if you don’t mind stretching the boundaries of fusion cuisine, they work surprisingly well as a filling for tacos. Remember… flexibility rules, at least in the Bewitching Kitchen it does!

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21Oct2015

PULLING UNDER PRESSURE

Posted in Pork by sallybr

Are you afraid of the pressure cooker? Are you so terrified that you don’t even own one and the thought of that thing in your kitchen gives you nightmares? I am here to help you out. As 99.99% of Brazilians, I grew up used to its noise a couple of times per week, making sure we never ran out of black beans, a staple in any Brazilian kitchen. Looking back, I am forced to admit that my Mom’s pressure cooker was scary. That thing had zero safety features and relied on the experience (and perhaps a little luck) of the user not to blow up. A wimpy-looking closing mechanism, a gasket that would definitely be worn out in a few months, and a tiny valve that danced the dance of the steam on top, but seemed ready to fly off any second. Basically, Mom’s pressure cooker was like a bomb in waiting. But, apart from one incident in which black beans tainted the kitchen’s ceiling, nothing serious ever happened. Having said all that, today’s pressure cookers have absolutely nothing to do with the ones from my past. They have safety mechanisms in place that prevent building excessive pressure, and the lid simply will not open unless the pressure in versus out is equalized. I don’t even hesitate to grab mine whenever I want to make black beans, but truth is, they are incredibly useful to cook many types of food, from soups to sauces, from meat to grains, veggies, and even desserts! But, let’s start with a favorite recipe of mine, Pulled Pork. An American classic made in a classic Brazilian cooking vessel, the one and only pressure cooker!

PRESSURE COOKER PULLED PORK
(from The Bewitching Kitchen)

5 pounds boneless pork shoulder cut into large chunks
water
2 bay leaves
2 teaspoons ground cumin
1 tablespoon dried Mexican oregano
1/2 teaspoon Aleppo pepper flakes
1 tablespoon salt
1/4 cup apple cider

Place the chunks of meat in the pressure cooker, add water to just barely cover them, then add the bay leaves, and all other ingredients. Mix gently to dissolve the salt and incorporate the apple cider.

Close the pressure cooker and turn the heat on high until it builds pressure, then lower the heat and cook it for 45 minutes. When the time is up, turn the heat off and allow the pressure cooker to come down naturally, it should take about 15 minutes, maybe a little less.

Open the pan once the pressure is equalized, and transfer the meat carefully to a baking dish. It will be very tender. You can save the cooking liquid, put it in the fridge to make it easier to remove the layer of fat that will form, using it as a base for sauce.

Shred the meat with two forks, discarding any fatty pieces or gristle. You can use the meat right away or save it for several days in the fridge. When ready to use, you can saute it in olive or coconut oil to crisp up the edges, or warm it up gently in a pan and then spread the pulled meat on a layer and run it under the broiler (my favorite method). Serve with tortillas, or over steamed rice and black beans, incorporate in sauces, improvise a Tex-Mex lasagna with it… and…

ENJOY!

to print the recipe, click here

A word about pressure levels: these days you can find regular pressure cookers and also electric ones. Many models will have two levels of pressure, the lowest around 6 psi (pounds per square inch), the highest from 13 to 15 psi. My pressure cooker delivers a single, powerful level of pressure of 15 psi. If yours doesn’t reach this level simply cook the meat 5 minutes longer. I have no experience with electric pressure cookers, but from what I see around they require longer times in general, perhaps 30% or even longer cooking times. Use the specifications provided in the instruction booklet you have somewhere, or let google do the research for you…

Pulled pork is definitely one of our favorite meals, I’ve made it many, many times, as Phil’s kids also used to love it. My default recipe is in the blog and it is fantastic. However, I must say this one pleased me even more! Something about the moisture retained by the meat cooked under pressure, and the way the seasoning is more uniformly present instead of concentrated on the charred surface made this dish a complete winner in my book… The meat won’t look gorgeous as it comes out of the pressure cooker, so don’t be discouraged when you open the pan. Trust me on this. Get the meat out very gently, pull it and try a little piece… even without browning on a pan or under a broiler you will be amazed by how wonderful it is.

I like to serve mine over Romaine lettuce leaves, a bit of guacamole, shredded Queso fresco…

But, of course, you can opt for a more authentic presentation that will include corn tortillas, and a serving of refried beans on the side… It’s all good!

And you know what I love the most? Leftovers for lunch, so easy to put together… a quick saute of the meat, some tomatillo salsa, half an avocado, Queso fresco for good measure, and a nice sprinkle of the world’s best hot sauce, Sriracha! Tell me, isn’t this a great lunch?

I hope I convinced you to lose your fear of pressure cooking. Pork shoulder is very forgiving and probably one of the best types of meat to inaugurate your pressure cooking adventures. Second best type? My vote goes for chicken thighs. Stay tuned, I’ve got a nice curry coming up sometime soon. Well, you know… soon enough.

😉

before I leave you, a little picture of me and Mom, who doesn’t cook anymore, but I am sure remembers fondly the days in which she prepared the best black beans in the known universe for her family! As this post is published, I’ll be almost leaving Brazil to fly back home…

ONE YEAR AGO: Cooking Sous-vide: Two takes on Chicken Thighs

TWO YEARS AGO: Miso Soup: A Japanese Classic

THREE YEARS AGO: On my desk

FOUR YEARS AGO: A must-make veggie puree

FIVE YEARS AGO: Vegetarian Lasagna

SIX YEARS AGO: Brazilian Pão de Queijo

15Mar2011

MING TSAI UNDER PRESSURE

Posted in Pork by sallybr

A few years ago, when Ming Tsai was a contestant on Iron Chef, he prepared his family recipe for pork shoulder in a Chinese style known as “red cooking.” Red cooking usually refers to a braise that’s intensely flavored with soy sauce, sugar, peppers and spices. The snag is that pork shoulder requires hours of cooking – a luxury he didn’t have in the hour-long show. Ming adapted the recipe to use a pressure cooker, with great success. If you like pork that’s fork-tender, with a delicious oriental flavor, then this recipe will knock your socks off. Even without a pressure cooker you can still prepare it on the stove or in the oven, but make sure to cook the meat long enough (with gentle heat) to tenderize it.

ASIAN-GLAZED PORK SHOULDER
(from Ming Tsai, recipe published in Food and Wine magazine)

3 cups soy sauce
1 + 1/2 cups dry red wine
1 + 1/2 cups water
3/4 cup balsamic vinegar
1 pound dark brown sugar
6 scallions, white and light green parts cut into 2-inch lengths
3 small, dried red Thai chiles
One 4-inch piece of fresh ginger, thinly sliced
1 head of garlic, halved crosswise (I used 4 cloves only)
1 medium orange, quartered
One 4-inch cinnamon stick
One 4-pound piece of boneless pork shoulder, cut in large chunks
Freshly ground pepper

In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallions, pepper, ginger, garlic, orange and cinnamon stick. Cook over high heat, stirring, until the sugar is fully dissolved. Season the pork with pepper and add it to the pressure cooker. Close and lock the cooker and bring to full pressure over high heat. Adjust the heat to maintain pressure and cook for 1 hour or until the pork is very tender. Slowly release the pressure and open the cooker. Transfer the pork to a cutting board and cover with foil.

Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork and serve.

to print the recipe, click here

Comments: I’ve made this dish several times and it’s a favorite, because we use the meat in different types of meals: over white rice, as a fajita filling (with a shameless, Tex-Mex-Chinese twist), and over mashed potatoes or pasta. It freezes so well that when I make it for the two of us I save small portions that go straight into storage for easy dinners later. My pressure cooker is a little smaller than 8 quarts, so I proportionally reduce the amount of liquid to leave enough empty space in the pan. Sometimes I also reduce the soy sauce and balsamic vinegar, but the sauce remains flavorful. Depending on the quality of the meat, 1 hour of cooking may not be enough. In that case simply close the pressure cooker and bring it to full pressure for 15 minutes more.

This was a perfect recipe for us last week when we were back home in Oklahoma. Our poor pressure cooker was feeling neglected, left behind with the crockpot, the mixer, the juicer, and a few other appliances that couldn’t make the trip. When your ride is a pickup truck and your destination is the nano-kitchen, difficult choices must be made! 😉

ONE YEAR AGO: Paris, je t’aime

7Jan2010

CROWD PLEASING PULLED PORK

Posted in Pork, Weekend Dinners by sallybr

Suppose you´re facing the task of feeding a lot of people, but you´re short on time and low on cash. With this recipe you´ll have no worries, and everyone´ll love the moist, melt-in-your-mouth meat, with bits of tangy, crispy skin to please the palate!

PULLED PORK
(adapted from Gretchen´s and Mean Chef’s recipes)

1 whole pork butt, bone-in

for the dry rub
1/8 cup black pepper
1/4 cup paprika (I used smoked paprika)
1/4 cup turbinado sugar (or brown sugar)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Mix all the ingredients (except the meat) in a bowl to prepare the dry rub (it´s a good idea to wear gloves).

Rub the pork all over with half of the dry rub, then place it in a plastic bag and refrigerate overnight. In the morning remove the pork from the bag and cover it with the rest of the spice mixture. If possible, let it sit at room temperature for a couple of hours, if not just place it in a 275F oven, uncovered on a rack in a roasting pan.

Roast until tender, almost falling apart. Depending on the size, it will take 7 – 9 hours. Longer will not hurt it; the desired internal temperature is 200F.

Pull the pork into pieces with forks, allowing some bits to fall on the floor to the delight of your dogs.

Serve the meat over sandwich buns with the sauce of your choice, or follow my “Brazilian variation”: transfer the pulled meat to a clean baking dish. Add 1 cup of water to the roasting pan and place it over the stove-top burner on medium heat to dissolve the bits of pork goodness that stuck to it during the long, slow roasting. Strain it over a pyrex cup and allow the fat to rise to the top, then discard it. Use the liquid to moisten the pulled meat, squeeze fresh lemon juice all over, cover with aluminum foil and place in a 350F oven for 20 minutes before serving over rice and beans. (You can leave it in the oven for longer, it only gets better).

ENJOY!

This recipe fits quite well in the ¨Perfect Sunday Dinner¨ category…

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