Porchetta Pork Roast

Back to my Italian Feast dinner party over the weekend.    Of course on Monday I had to start with dessert. Everyone likes dessert first. 

Most of the time when you think of cooking Italian for friends you immediatly think of making a pasta dish, that was the first thing that crossed my mind anyway.  But of course. me being me, I don’t like to do default, I like to try something different.  

This dish caught my eye because it reminded me of my Pernil but with Italian seasonings.  It was something I was very familiar and comfortable with but still something different and of course being a Puerto Rican gal pork will always have a special place in my heart.

First I had to get the rub all together.  Take 2 tablespoons of fennel seed and toast them in small skillet over medium-high heat until slightly browned.  You don’t need to add any oil or anything to the skillet.

Now if you are up with technology and have a super-duper gadget kitchen, you just may have spice mill.  If you do add the fennel seed and all the other remaining spices and grind to a medium-fine consistencey but not powder. 

However if you don’t have a spice mill you first pump some iron and then use a motar and pestal. 

That is what I did.  It took some elbow grease and a little sweat of the brow, but I crushed it pretty good. 

If you do not have a spice mill or mortar and pestal you can pour all the spices into a reasealable plastic bag and roll with a rolling pin, crushing the spices.

It’s all about improvising people…you know channeling your inner McGuyver.

Place the pork in a glass baking dish.  Mince or press 6 garlic cloves and rub your pork on all sides with garlic and rub.    Do it evenly and don’t be shy, the pork likes the rub down….it told me so.  Don’t ask it was a weird day. :/

After the rub down loosely cover with wax paper and refrigerate overnight.

Preheat the oven to 450 degrees .  Brush a baking sheet with olive oil and transfer the pork fatty side up on to the baking sheet.  Drizzle the pork with olive oil and roast in the oven for 30 minutes.  Reduce the oven tempurture to 350 degrees and roast for an additional 3 hours and 15 minutes or until the pork is tender and a thermometer inserted into center of pork registers 190 degrees. 

Pull the pork roast out of the oven and let it rest for 15 to 30 minutes before slicing. 

Before slicing take a moment to smell the intoxicating aroma and appreciate the beautiful crust on this succulant piece of meat.  Mmmmm!

This roast did not disappoint me or my guest.  It smelled incrediable and it was so tender that the meat just fell apart when Obed cut into it.  My favorite part was the crust…..the crust was to die for!

The bonus…we had leftovers that made some awesome sandwiches and pasta later in the week.

 

Print Recipe

Porchetta Roast Pork  (Bon Appétit  | June 2010)

• 2 tablespoons fennel seeds
• 1 tablespoon coarse kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon dried crushed red pepper
• 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
• 6 large garlic cloves, minced
• 2 tablespoons extra-virgin olive oil plus additional for brushing

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).  If you do not have a spice mill you can also use a mortar and pestal or place all the seasonings in a resealable plastic bag and roll with a rolling pin, crushing the spices.

Place the pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork and coat with spice mixture on all sides. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Thinly slice roast.

Malta and Spiced Rum Glazed Ribs

I am working on catching up on a small backlog of recipes that I made before I had to box my entire kitchen and discover that my baking pantry shelves were suspiciously sticky……don’t tell anyone that, it’s kind of embarrassing.

When you moved, did you discover sticky shelves in your baking pantry….or am I the only one?  Tell me I am not alone and I will feel better.   In my defense the shelf was the very top shelf, over the stove and about 7 feet high.

Okay enough about my sticky shelf, let us glaze…shall we?

I got this idea to make a glaze using malta.  Malta is a non-alcoholic malt beverage that I grew up with.  Every kid growing up in Puerto Rico or in a Puerto Rican family enjoyed a cold malta on a hot summer day.  However my experience is that unless you grow up drinking malta you probably won’t dig it at first.

I LOVE malta but almost everytime I have given a taste to a friend the reaction is mixed. But don’t let this put you off to this delicious glaze, it’s good eats!

First gather the glaze ingredients together, because there are more then a few of them.   I know that Captain Morgan looks like he is running on empty but trust me behind the bay leaves and cinnamon sticks there is a cup of rum.

Dump all the glaze ingredients in a pot and bring to a boil, stirring often to dissolve the sugar.  Once the mixture starts to boil like a jacuzzi, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes. Remove the glaze from the stove and strain though a fine mesh strainer. Set aside and keep warm until ready to schlep on some yummy ribs.

Preheat the oven to 275 degrees.

Exfoliate the ribs by rubbing them down with some Adobo seasoning.  Place the ribs on a baking sheet with cooling grid and allow to sit for 20 minutes.

Pour chicken stock into the baking sheet and cover the ribs with foil, making a tight seal.  Place the ribs in the oven and bake for 1 1/2 to 2 hours, or until the ribs are tender.

Remove the ribs from the oven, discard the foil and drippings from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.

Adjust the oven to the broil setting and position the oven rack to the lowest level. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.

Just schlep it on there real good!

Place the sheet pan with the ribs (of course) back in the oven, broil until the ribs are browned and caramelized, about 5 minutes.

Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart.

Now pretend like you have lost all decorum and decency and gnaw into those ribs like your a cavewoman, man or person….whichever you prefer, straight out of “When Dinosaurs Ruled the World”.

My caveman gnawed on his plate of ribs and grunted in approval in complete unadulterated neanderthal-ness.   With joy we downed a whole slab together and sucked the bones clean.

No judging!

Print Recipe

Malta and Spiced Rum Glazed Ribs (adapted from Emeril Lagasse)

Glaze:

• 2 (12-ounce) bottles malta*
• 3 Tbs guava paste
• 1 bay leaf
• 2 Tbs worcestershire sauce
• 1 tsp Adobo
• 6 whole cloves
• 1 stick cinnamon
• 8 peppercorns
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 vanilla bean, split and scraped or 1 tsp vanilla extract
• 1 cup spiced rum
• 1 cup sugar

Ribs:

• 4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
• 2 Tbs Adobo seasoning
• 1/2 cup chicken stock

Directions

To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.

Preheat the oven to 275 degrees F.

Place the ribs on a sheet pan or baking sheet with cooling grid. Use 1 tablespoon of the Adobo seasoning to cover each of the ribs. Rub the seasoning into the meat and allow it to sit undisturbed for at least 20 minutes.

Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal. Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.

Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Adjust the oven to the broil setting and position the oven rack to the lowest rung. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes. Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.

*Malta can be found at your local Latin or Asian grocery.

Moo Shu Pork Lettuce Wraps

Remember me?  I have a little blog about food, which I completely dropped for about two weeks.  Hopefully your forgive me for disappearing and still be my friend.

I have been consumed and buried up to my eyeballs with packing boxes and more dust bunnies then I care to admit too, but I am making a comeback.

This was the last real meal that I cooked in my old kitchen.  I needed to make something quick and easy since I was running on empty from all the packing, cleaning and dusting.  I thought this recipe from my Food Network Magazine fit the bill.   It made for a simple weeknight dinner without skipping out on flavor.

In a small bowl whisk together hosin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl.

Pour the marinade over sliced pork, mix until evenly coated and let marinade for 10 minutes.  Just about enough time to pluck your eyebrows.

Heat 1 tablespoon sesame oil in a large skillet over high heat. Remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade.  Stir-fry the pork until browned, about 4 minutes.

Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, pour the pan juices over the pork on the plate and set aside.

Add the remaining 1 tablespoon sesame oil to the skillet.  When the oil is hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.

Add the coleslaw mix to the pan and cook until wilted, about 3 minutes.

Add the pork with it’s juices, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions.

Serve the stir-fry in the lettuce leaves with a side of hoisin sauce and steamed white rice.

I was a little worried at first that the spousal figure wouldn’t be down with the idea of a lettuce wrap, he has this idea that lettuce is only for rabbits but I was greatly mistaken.  He went back for seconds and the little bit that was leftover for thirds.

I was super happy with this dish.  The pork was flavorful, tender and had a touch of heat.  I also love the crunch from cabbage and lettuce leaf and the shiitake mushrooms are an extra bonus.  Everyone will love this dish and you will fall in love with how easy it is.

Moo Shu Pork Lettuce Wraps (Food Network Magazine)

• 3 Tbs hoisin sauce, plus more for serving
• 3 Tbs rice vinegar
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Kosher salt and freshly ground pepper
• 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
• 2 Tbs sesame oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 14-ounce bag coleslaw mix
• 1 bunch scallions, thinly sliced
• 12 Bibb lettuce leaves

Whisk the hoisin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.

Heat 1 tablespoon sesame oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, then pour the pan juices over the pork on the plate.

Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with a side of hoisin sauce.

Posole: Pork and Hominy Soup

Yesterday I posted Carnitas in an attempt to revolutionize taco night.  Because that is my job….my purpose…..no!  My reason for living!  Taco night ¡Revolución! *fist in the air*  

Ok I may have taken that a wee-bit too far, but you get the idea. 

I had quite a bit of carnitas leftover from my taco night ¡Revolución!.  It was to be expected, 3 pounds of pork shoulder for 2 people is a little much, but I was sure to make good use of my leftovers.  To be honest the whole purpose of making the carnitas was to make a posole soup.  I am ashamed to admit that I was not motivated by trying to start a taco night ¡Revolución!, it was my own selfish need to try posole soup.  But this fact should not diminish the taco night ¡Revolución!.

Ok I have used up my quota for the use of the word ¡Revolución!.

The whole thing started while watching an episode of Dinners, Drive-ins and Dives where they visited a place that made a posole soup.   Obed is a huge fan of soup so I made a mental note to find a recipe and try it.   When I went on my search I found a recipe on Chaos in the Kitchen, which gave me the idea of the slow cooker which brings us here today.  I credit her with the seed that planted the idea for the ¡_____________!(remember quota met)

This worked out perfectly.  I got everything together in the morning before heading out for church and when we got back we had a warm savory soup waiting for us.  It is a very filling soup, the pork is soft and tender and the hominy adds to the texture of the soup.   Next time you make carnitas, make extra and plan for a posole soup. 

Print Recipe

Posole: Pork and Hominy Soup (adapted from Chaos in the Kitchen)

• 2 Tbs butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 jalapenos, seeded and diced
• 3 tsp cumin
• 1 1/2 tsp oregano
• 1/2 tsp black pepper
• 3 cups cooked pork, like carnitas
• 1 cup roasted green chilies (canned or fresh), diced
• 1/4 cup green salsa, medium
• 2 (15 oz) cans white hominy, drained and rinsed
• juices from carnitas
• 1 qt chicken or pork stock to cover
• tabasco or sarachi sauce (optional)

Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.

Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add and reserved juices from the carnitas and stock to cover.  Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2.   Add tabasco or sarachi sauce to your taste and serve with desired garnishes.

If you prefer to do this stove top saute veggies as directed and combine everything into a large heavy pot.  Bring the soup to a boil, lower heat to a simmer and cover, simmer for 2 hours until flavors are well combined.

Carnitas

Let’s make taco night a special night.  Bypass the gritty ground beef with the taco seasoning envelope and those stale taco shells, that break when you bite into them ultimately spilling taco juice all over your white shirt.  Because that is usually how it works doesn’t it? 

The great thing about these tacos is that they can come together as easily as the other tacos with the use of a slowcooker.  Contrary to popular belief a slowcooker is just for pot roast.  Don’t stereotype the slowcooker, it can do some pretty cool things. 

First you need a 3 lbs pork shoulder (butt) cut into cubes.  To make your life easier get your hands on a boneless one if you can.

Juice 2 large oranges and you should have about 3/4 cup of orange juice.

Then squeeze the juice out of 1/2 a lime.  Reserve the rest of the lime for garnish later. 

You will also need to mince 7 cloves of garlic and chop 1/4 cup of cilantro. Which I did photograph but it was horribly blurry so lets just pretend there is a picture of minced garlic and cilantro below.

In the slowcooker combine all the ingredients, pork, juices, garlic, cumin, salt, cilantro and stock.

Give it a good stir and try to arrange all the pork into a single layer at the bottom of the pot.

Cover and set on HIGH for 4 hours or LOW for 8 hours.

Once the pork is done, it should be tender enough that you can shred it with a spoon.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   

Do not crowd the pan with pork for best results.   If you like you can deglaze the pan with about 3 tbs of beer per batch and cook till evaporated.

Fill flour or corn tortillas with pork  and garnish with chopped onion, avocado, fresh cilantro and a lemon wedge.

Here is to redefining taco night!  Trust me your family will love it and it just as easy to make as its predecessor.   The pork is tender and flavorful with all the savory elements of an authentic taco at a stand taco.

I admit there was a time that I left my slowcooker in the corner collecting dust because I thought it was just a glorified pot roast cooker, but I was so wrong.  The slowcooker can produce culinary genius if used to its fullest potential. 

Here are a few more slow cooker recipes on The Noshery:  Ropa Vieja con Arepas - Slow Cooke Puerto Rican Pork (Pernil - Pollo Fricase (Chicken in Wine Sauce)

If you like reserve 3 cups of the pork and it’s juices for a great Posole soup, which I will be posting before the end of the week.

Print Recipe

Carnitas (adapted from Chaos in the Kitchen)

See notes before starting this dish.

• 3 pounds boneless pork shoulder (butt) roast, cut into cubes
• 3/4 cup fresh squeezed orange juice
• juice from 1/2 a lemon
• 7 cloves garlic
• 1 tbsp kosher salt
• 1 tbsp cumin
• 1/4 cup cilantro, chopped
• 1/4 cup of chicken or beef stock
• 1 Mexican beer (optional)

In a slowcooker combine all ingredients and stir.    Arrange the pork so it sits as a single layer at the bottom of the pot.  Set slow cooker to high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it with a spoon.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results.  

If you like you can deglaze the pan with about 3 tbs of beer per batch and cook till evaporated.

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

_______________________

*Notes:  I did not brown the pork before putting it into the slowcooker and I think I should have.   I suggest seasoning the pork with the cumin and salt and browning it before putting it into the slowcooker. However I have not tired it which is why I did not add this to the actual recipe.

If you don’t have a slow cooker you can do it stove top by combining all ingredients in a dutch oven or large heavy pot.  Arrange the pork so it sits as a single layer at the bottom of the pot.  Bring mixture to a boil and cover loosely.  Allow meat to simmer until tender and liquid is evaporated, about 3 – 4 hours.  If liquid evaporates and the pork in not yet fork tender, add more liquid and continue to simmer.  Spoon pork with rendered fat into hot pan and continue recipe.

If you choose the slowcooker method you will have some juices in the pot when the pork is done.  Strain this juice and reserve with 3 cups of pork  for Posole soup.

Cuban Sandwich

I hope and trust everyone had a wonderful Thanksgiving weekend and is slowly recovering from any turkey overdoses.   Obed and I headed east to Arkansas to spend our Thanksgiving weekend with old friends, we were very grateful for the invitation.  However since Thanksgiving was in another state for us, we have no turkey leftovers.  But I did have some leftovers of my Slow-Cooked Puerto Rican Pork (Pernil)  from an office pot luck on Tuesday.  In the spirit of Thanksgiving leftovers I figured I would show you how to assemble a traditional Cuban sandwich.

Cuban sandwiches are one of my favorite sandwiches.  When I was in high school back home in Puerto Rico I would go to this bakery called “Facciola” that served the best Cuban sandwich I have had to date.  I have seen different variations and twists on the Cuban sandwich but this is how you make a traditional Cuban sandwich.

Supplies needed, crispy crust bread, ham, pernil, Swiss, mayo, mustard and pickles.  A Cuban is not really a Cuban without these essential items. 

If you have any sort of aversion to mayo I recommend you look away. First slice your crispy bread and lay on the mayo….don’t be shy. 

Then spread on some yellow mustard. 

Every true Cuban sandwich I have ever had has Swiss cheese, not cheddar…not American…but Swiss cheese. 

 The most important and delicious, some out of focus/blurry left over pernil.

Top it off with a few slices of deli cut ham and; 

 don’t forget the pickles, I use sweet butter pickles.  It’s really not a Cuban if it doesn’t have pickles.  Obed always leaves out the pickles, so I call him a traitor.

Once you have all your goodies stuffed between two crispy slices of bread, lay it on a hot sandwich press brushed with melted butter.  Brush the top of the sandwich with butter also.

 Aaaaand press for 1 -2 minutes, then turn the sandwich and press again.  This way you get an evenly flat sandwich.

Aaaaah delicious beauty is before you!  Not to mention my favorite sandwich of all time.  

This is a great way to make use of your pernil leftovers and if you happen to be one of those that decided to smoke your turkey this Thanksgiving, I think that would make a pretty good sub for the pork.  This sandwich produced quite a few odd moans and grunts from Obed so it was definitely a hit.

I did make the bread fresh using ”Artisan Bread in 5 Mins a Day” Master Recipe: Boule shaped into a Batard, which is like a baguette rolled 3 inches in diameter.  Baked at 450 degrees for 30 minutes with a baking pan filled with 1 cup of water on the bottom rack to create steam, and make a perfect crust.

Print Recipe

Cuban Sandwich

• Crispy crust bread loaf
• Pernil leftovers
• Swiss cheese
• ham
• yellow mustard
• mayonnaise
• sweet butter pickles

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard.    Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter.  Press for 1 – 2 minutes, until cheese begins to melt, then turn and press for another 1 -2 minutes. 

Enjoy hot off the press.  

Slow Cooked Puerto Rican Pork (Pernil)

Pork…..it’s what’s for dinner.  Traditionally in Puerto Rico this pork is slow cooked in the oven.  When I make it in the oven I cook it at 325 degrees for about 35 minutes for every pound.  It comes out just as succulent and if you get a shoulder with the skin still on it you get the bonus of crispy pork skin.

However I did not have 2 hrs to roast it and have it for dinner on a weeknight. Instead I pulled out my crockpot, which basically collects dust, and dropped it in, set it and forgot it.  When I got home from work all I had to do was make some rice and beans to go with it.  How sweet is that?  Hubby is always excited to get what we consider down home cooking.

When you open the crockpot the pork is floating in it’s own juices and falls apart when you put your fork in it.  You can pull it apart with a spoon it is so tender.  The leftovers also make great sandwiches.

Print Recipe

Slow Cooked Puerto Rican Pork (Pernil)

• 4 lb Pork Shoulder or Pork Butt
• 6 Cloves of Garlic, pressed
• 1/4 tsp Ground Black Pepper
• 1 tsp Oregano
• 1 1/2 Tbs Olive Oil
• 1 1/2 Tbs White Vinegar
• 4 tsp Salt

Combine garlic, pepper, oregano, olive oil, vinegar and salt.  Rub pork with garlic mixture and refrigerate overnight.

When ready drop into the crockpot on low for 8 hrs.

Done!  Consume with vigor.