CANDY PORK
Large chunks of pork shoulder are braised in a Vietnamese-style caramel sauce (made from a combination of fish sauce and palm sugar) that's laced with Thai chilies, ginger, garlic, and shallots. Serve the fork-tender meat with plenty of rice and some sautéed pea shoots or greens.
Provided by Jessica Battilana
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn't scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
- Preheat the oven to 300°F. In a large Dutch oven over high heat, heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, about 8 minutes. Transfer to a rimmed baking sheet and repeat with the remaining pork. When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more. Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they're completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
- After 15 minutes of cooking, uncover the pot; the liquid should be simmering gently. If it's bubbling too vigorously, reduce the oven temperature to 275°F. Cook for 70 minutes-the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender. Remove from the oven and serve with steamed rice.
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
CANDIED PORK SHOULDER
An evening that calls for both bourbon and pork is sure to be delicious and raucous. This recipe for candied pork, from chef Chris Shepherd's soon-to-open "Underbelly" in Houston, TX, combines the two, creating one falling-apart, over-the-top main course. Pork shoulder is rubbed with spices and slow-roasted for hours before being slathered with a potent mixture of brown sugar and bourbon, capturing the tender meat in a crisp, spicy-sweet crust. - I've included the original cooking instructions and since I doubled mine to a 8lb roast, I coked it a little lower and slower so I could cook it overnight.
Provided by SparkleKristy
Categories Pork
Time 6h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 275°.(I did 250) In a small bowl, whisk together the smoked paprika, red pepper flakes, cayenne, salt and black pepper. Rub the mixture all over the pork shoulder and set aside for 30 minutes.
- Set the pork onto a rack-lined roasting pan and place in the oven. Cook until the flesh is fork tender and the bone moves around easily with no resistance, about 5 hours (I cooked 8 hours).
- When the pork has about 15 minutes cooking time left, make the glaze: In a medium saucepot set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until reduced by one-quarter, 8 to 10 minutes.
- Remove the pork from the oven and brush one-third of the glaze all over the shoulder. Continue to roast for 30 minutes longer, glazing the roast every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before breaking the meat apart into big pieces. (I chopped mine) Serve.
- I also made another reduction of some light brown sugar with just enough water to fully melt the sugar. I let it reduce some then added more bourbon. I poured this over the chopped pork as a BBQ type sauce.
Nutrition Facts : Calories 675.4, Fat 32.8, SaturatedFat 11.4, Cholesterol 128.8, Sodium 831.9, Carbohydrate 55.1, Fiber 0.6, Sugar 53.5, Protein 31.5
CRYSTAL OR ROCK CANDIED PORK ROAST
This is from the Diana Liu cookbook. I still haven't tried this one but will as soon as I can get the rock candy.
Provided by CJAY8248
Categories Pork
Time 3h5m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pot until hot.
- Brown both sides of roast.
- Add onions, ginger, star anise, crystal candy or granulated sugar, sherry and soy sauce; bring to boil.
- Cover and simmer 1 1/2 hours each side.
- Serve hot.
Nutrition Facts : Calories 167.6, Fat 0.1, Sodium 4030.1, Carbohydrate 8.4, Fiber 0.7, Sugar 2.5, Protein 7.8
CANADIAN PORK ROAST WITH GRAVY
Make and share this Canadian Pork Roast With Gravy recipe from Food.com.
Provided by Chris Reynolds
Categories Pork
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cut roast in half. Transfer to a 5-qt. slow cooker.
- Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender.
- Remove meat to a serving platter; keep warm.
- Strain cooking juices; transfer 1 cup to a small saucepan.
- Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Slice roast; serve with gravy.
Nutrition Facts : Calories 35.9, Fat 0.1, Sodium 18.1, Carbohydrate 9, Fiber 0.1, Sugar 6.5, Protein 0.1
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