THRACIAN CLAY POT
Steps:
- Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
- Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.
CLAY POT CUBAN STYLE PORK ROAST
When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...
Provided by barbara lentz
Categories Pork
Time 3h
Number Of Ingredients 10
Steps:
- 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
- 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
- 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
- 4. Pour the wine and chicken broth over roast.
- 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
- 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork
ROAST RACK OF PORK
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Pat rack of pork dry with paper towels. Season all sides thoroughly with salt and pepper. Rub with minced garlic and oil.
- Place rack in a shallow baking pan fat side up. Roast 18 minutes per pound or to an internal temperature of 145 F. You want the meat to still be pink.
- Remove from oven and let rest 10 minutes, loosely covered, before slicing between the ribs.
- Serve with pan drippings and roasted or mashed potatoes and a green vegetable.
- Enjoy!
Nutrition Facts : Calories 1222 kcal, Carbohydrate 1 g, Cholesterol 282 mg, Fiber 0 g, Protein 77 g, SaturatedFat 38 g, Sodium 248 mg, Sugar 0 g, Fat 99 g, ServingSize 1 rib roast (4 servings), UnsaturatedFat 0 g
ROAST PORK FOR THE CLAY COOKER
This smells so good and tastes even better. Serve this with that great gravy and mashed potatoes. A meal to remember.
Provided by Sageca
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
- Cover bottom of pot with thickly sliced onion.
- Make several slits in your roast and insert whole garlic cloves.
- Place the roast over the onions.
- Add chicken breast on the side.
- Sprinkle with salt and pepper.
- Place Rosemary Sprigs or leaves on the Roast.
- Pour chicken broth on the side.
- Cover and place in a cold oven.
- Set the oven to 425°F.
- Cook for 4 hours.
- Remove from oven.
- Place pork and chicken in serving platter.
- Add sliced onions on the side.
- Pour cooking liquid in sauce pan.
- Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
- Pour your tasty gravy in a gravy bowl.
- Tip:.
- When I cook a roast of pork I always add chicken to give the gravy that special taste.
- I use the leftover chicken for another meal.
CLAY POT PORK
From Gourmet's "Diary of a Foodie," episode 219, "Vietnam: The Taste of Simplicity." You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute.
Provided by DrGaellon
Categories Pork
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
- Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
- Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
- Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
Nutrition Facts : Calories 383.4, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 1684.6, Carbohydrate 21.7, Fiber 0.5, Sugar 17.7, Protein 21.5
VIETNAMESE CLAY POT PORK
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
Provided by Nolita_Food
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
- When it comes to a boil, lower heat to simmer.
- Cut hard boil eggs in half and put into pot.
- This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- Cover the pot and let it simmer.
- I find the longer you leave it, the better it taste.
- But after 30-35 minutes it's done.
- Serve with cooked white rice or basmati, and that's a meal there.
- Normally we just steam cabbage or water spinach for vegetables.
Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9
RACK OF PORK IN CLAY POT
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
- With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
- In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
- Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
- Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
- Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.
OVEN ROASTED RACK OF PORK - RESTAURANT STYLE
This pork roast is so easy to make it almost cooks itself. But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
Provided by Chef Dennis Littley
Categories Entree
Time 2h10m
Number Of Ingredients 16
Steps:
- preheat oven to 450 degrees
- In a roasting pan add your rough cut vegetables and garlic
- rinse the rack of pork well and pat dry
- place rack fat side up, on top of cut veggies
- apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
- sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
- place pan in preheated 450 degrees F oven for 15 minutes.
- after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
- Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
- While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
- Strain out all of the vegetable pieces and any residue
- Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!
Nutrition Facts : ServingSize 120 g, Calories 395 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1103 mg, Fiber 3 g, Sugar 1 g
ROASTED RACK OF PORK
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
- To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
- Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
- Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
- When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).
CLAY POT CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
- Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
- Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
- Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.
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- Pat the pork dry and season it lightly with salt and pepper. Heat a skillet (I used a cast iron) with a small amount of fat or oil until very (very) hot and sear the pork on each side for 2 - 3 minutes, until browned.
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- In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice.
- In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
- In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it runs down the insides.
- Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.
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