So I have had this recipe in my recipe binder, copied from a Cooking Light page, for years. In fact, I think I copied it off in 2006, highlighted this recipe, and then tucked it away for use "someday".
Someday happened yesterday.
I modified the original recipe a little (lot?) because I have 3 kids and am not about to cook up slices of pork loin at dinner (aka crazy) hour. So, I used a pork sirloin and my crock pot and came up with something delicious.
Spiced Pork with Bourbon Reduction Sauce
original: Cooking Light
modified by: Me
Ingredients
Sauce
1 cup bourbon (Makers Mark around here)
1/2 cup dark brown sugar
1/2 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 T. bottled minced garlic
1 tsp black pepper
Pork
1.5 tsp chili powder
scant 1 tsp cinnamon
heaping 1/4 tsp allspice
1 tsp salt
1 heaping T. Knorr Chicken Bouillon
2 pork sirloins (~2 lbs each)
Combine all the spices for the pork in a small bowl. Rub sirloins all over with the "rub", put in your crock pot (my large one is broken, so I used my 3 qt and they fit stacked on top of each other just fine), and set to low and forget about it for at least 20 hours, up to 24 hours.
About 2 hours before you wish to eat, combine sauce ingredients in small saucepan, bring to a boil, reduce to simmer and let the sauce reduce until you have about 1 cup of sauce (takes about 10 minutes and will smell amazing).
While the sauce is simmering, take the pork out of the crockpot and shred using 2 forks. Return the pork to the crockpot, add the sauce on top and stir with some tongs to combine. Let cook on low until you are ready to eat.
Serve with basmati rice and a vegetable (we had squash) and top generously with Sriracha. The meat would also be delicious with an Asian slaw of cabbage, green onion, cilantro, sesame oil, rice wine vinegar. And I can imagine wrapping it in a tortilla with the rice and a slaw to make an Asian-inspired burrito.
I will be making this again, and again, and again.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Friday, July 13, 2012
Thursday, June 30, 2011
Asian Style Pork Tacos
Okay so I confess ... I totally got this idea from Duncan of Porter's on the Go. I am in LOVE with his pork char siu tacos.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
Monday, October 18, 2010
Pork Chops, apple juice/white wine/balsalmic
RIDICULOUSLY EASY
And unbelievably delicious.
2 pork chops (about 1" thick)
salt/pepper
1/2 cup apple juice
splash white wine (I used Sauvignon Blanc because that's the cooking wine I have on hand currently)
apple cider vinegar (about 1 tsp. or 1 capful)
balsalmic vinegar (about 1 tsp.)
Set pork chops out on counter (covered) for about 30 minutes before you start to cook. This takes the chill off and allows them to cook faster.
Heat your cast-iron skillet to scary-hot and salt and pepper your chops. When the skillet is hot, add the pork chops and DO NOT TOUCH THEM for 4 minutes. If you aren't able to easily turn them, they haven't gotten a good enough "crust". They should easily lift from the pan when ready.
Flip 'em and turn the heat down to medium-low. Set the timer for 2 minutes.
After 2 minutes, add the apple juice to the pan and let it bubble away until reduced, then add the wine (should still be bubbling furiously), turn off the heat and add the vinegars. Flip the pork chops over to coat and let rest a bit before serving.
That sauce is so delicious I was eating it like soup after we finished our dinner. Vinegar adds a "saltiness" so keep that in mind when you're salting your food.
This is a definite keeper.
And unbelievably delicious.
2 pork chops (about 1" thick)
salt/pepper
1/2 cup apple juice
splash white wine (I used Sauvignon Blanc because that's the cooking wine I have on hand currently)
apple cider vinegar (about 1 tsp. or 1 capful)
balsalmic vinegar (about 1 tsp.)
Set pork chops out on counter (covered) for about 30 minutes before you start to cook. This takes the chill off and allows them to cook faster.
Heat your cast-iron skillet to scary-hot and salt and pepper your chops. When the skillet is hot, add the pork chops and DO NOT TOUCH THEM for 4 minutes. If you aren't able to easily turn them, they haven't gotten a good enough "crust". They should easily lift from the pan when ready.
Flip 'em and turn the heat down to medium-low. Set the timer for 2 minutes.
After 2 minutes, add the apple juice to the pan and let it bubble away until reduced, then add the wine (should still be bubbling furiously), turn off the heat and add the vinegars. Flip the pork chops over to coat and let rest a bit before serving.
That sauce is so delicious I was eating it like soup after we finished our dinner. Vinegar adds a "saltiness" so keep that in mind when you're salting your food.
This is a definite keeper.
Sunday, October 17, 2010
Pork Chops, rosemary/sage/garlic/balsalmic
This turned out even better than I imagined.
Here's what I did:
2 thick-cut (1" thick) boneless pork chops (cheap at Costco)
EVOO
garlic, sliced
rosemary, chopped
sage, chopped
balsalmic vinegar
salt/pepper
I am not giving amounts simply because I do not know how much you like each ingredient. You know what you like -- use THAT amount.
Put EVOO, garlic, rosemary, sage, balsalmic vinegar and salt/pepper into a Ziploc bag (yes, Ziploc -- not a "zip-top" bag because the only ones that don't suck are Ziploc).
Add the pork chops and marinate on the counter for 1 hour.
No, you will not die from food poisoning.
The balsalmic helps the meat to caramelize in the pan and give it a delicious crust. It really adds something "extra" to it that I found DELIGHTFUL.
Heat a skillet (cast iron if you've got it) scorching hot. Add pork chops and immediately reduce heat to low. Don't touch them. Don't even LOOK at them. Just cook on 1 side for 3 minutes. THEN flip them over and cook 1 minute, then put a lid on and cook an additional 3 minutes.
Warning: you may smell "burning" -- it's MOST LIKELY the garlic burning, but even the garlic burning will be delicious (I promise you!) when it's done cooking. They will also look "dark", that's from the balsalmic.
Put the pork chops into your toaster oven (you don't have one? then go back a few steps and preheat your oven to 400) at 400 and cook about 7 minutes until the temperature is between 130 - 140. Yes, the safety thermometer says to cook it until 160, but the pork chops will be dry and disgusting. 140 is about the max I would do for pork. Your mileage may vary.
Rest on the counter covered in foil for about 5 minutes and then DEVOUR.
My 2 year old was eating the pork chop off my plate.
Here's what I did:
2 thick-cut (1" thick) boneless pork chops (cheap at Costco)
EVOO
garlic, sliced
rosemary, chopped
sage, chopped
balsalmic vinegar
salt/pepper
I am not giving amounts simply because I do not know how much you like each ingredient. You know what you like -- use THAT amount.
Put EVOO, garlic, rosemary, sage, balsalmic vinegar and salt/pepper into a Ziploc bag (yes, Ziploc -- not a "zip-top" bag because the only ones that don't suck are Ziploc).
Add the pork chops and marinate on the counter for 1 hour.
No, you will not die from food poisoning.
The balsalmic helps the meat to caramelize in the pan and give it a delicious crust. It really adds something "extra" to it that I found DELIGHTFUL.
Heat a skillet (cast iron if you've got it) scorching hot. Add pork chops and immediately reduce heat to low. Don't touch them. Don't even LOOK at them. Just cook on 1 side for 3 minutes. THEN flip them over and cook 1 minute, then put a lid on and cook an additional 3 minutes.
Warning: you may smell "burning" -- it's MOST LIKELY the garlic burning, but even the garlic burning will be delicious (I promise you!) when it's done cooking. They will also look "dark", that's from the balsalmic.
Put the pork chops into your toaster oven (you don't have one? then go back a few steps and preheat your oven to 400) at 400 and cook about 7 minutes until the temperature is between 130 - 140. Yes, the safety thermometer says to cook it until 160, but the pork chops will be dry and disgusting. 140 is about the max I would do for pork. Your mileage may vary.
Rest on the counter covered in foil for about 5 minutes and then DEVOUR.
My 2 year old was eating the pork chop off my plate.
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