Sicilian Pork Food

SICILIAN GRILLED PORK LOIN WITH AGRODOLCE GRILLED PEACHES

Steps:

• Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperature for 1 hour before grilling.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean.
• Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.
• Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.
• Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat.
• Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature.
• Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat.
• Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat. Grill until lightly golden brown, 2 to 3 minutes. Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so. The peaches should be tender but hold their shape. Transfer the peaches to a platter and drizzle with some of the glaze.

SICILIAN PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

SICILIAN PORK CHOPS

Steps:

• Oil bottom of baking dish. Preheat oven to 350°.
• Mix bread crumbs, Parmesan cheese, and Italian seasoning.
• Add juice of lemons to melted butter.
• Dip pork chops in beaten eggs and then into seasoned bread crumbs to coat evenly.
• Lay them in the dish. Bake for 30 minutes and baste occasionally with melted butter and lemon juice mixture .
• Turn pork chops and continue basting for 30 more minutes.
• Serve with Italian bread and salad.

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

SICILIAN STUFFED PORK ROLLS

Steps:

• For Stuffing.
• Combine all ingredients except pork in small bowl.
• Cut pork across grain into about 12 3/8-inch slices.
• Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
• Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
• Fold long sides over stuffing.
• Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
• For Sauce.
• Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
• Remove with slotted spoon.
• Increase heat to medium.
• Pat pork rolls dry and brown (do not crowd) on 1 side.
• Turn pork, add onion to skillet and brown pork on all sides.
• Stir in parsley and garlic;saute until soft, about 2 minutes.
• Add red wine, Marsala,basil,oregano and mint.
• Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
• Sprinkle pork lightly with salt and pepper.
• Add salt pork and tomatoes and bring mixture to simmer.
• Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
• Degrease liquid.
• Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
• If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
• Taste and adjust seasoning.
• Spoon sauce over pork and serve immediately.

SICILIAN PORK SPAGHETTI

Steps:

• Brown meat in oil on all sides.
• Remove.
• Cook garlic until yellow, not brown.
• Drain off oil.
• Replace pork & cover with water.
• Add tomato sauce & paste.
• Cook 1 hour.
• Add seasonings & cook another hour or until pork is done.Serve over noodles.

STUFFED ROASTED SICILIAN PORK SHOULDER

Steps:

• 1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
• 2. Preheat the oven to 350 degrees F.
• 3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
• 4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
• 5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
• 6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.

SICILIAN PORK

Steps:

• Heat the oil in a frying pan and fry the meat until browned.
• Add the mushrooms and red pepper and cook for a further 1-2 minutes.
• Stir in the wine, stock, basil and garlic granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornstarch paste and stir until thickened.