Posted on March 7, 2017 by cookwithkathy
1-1/2 cups soy sauce
1/2 cup dark brown sugar
1 cup of port
6 thin slices washed and unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
10 garlic cloves, crushed
2 bunches green onions, white and green parts, 3 pieces thinly sliced, the rest cut into 2-inch lengths
2 cinnamon sticks
Kosher salt and freshly ground black pepper
2 pounds pork belly, cut into 2-inch cubes
2 cups pineapple cut into 1/4-inch dice
1 jalapeno, stemmed and minced, seeds included
- In a stockpot or other tall wide pot, combine the soy sauce, sugar, port, ginger, garlic, green onion lengths and cinnamon sticks. Bring to a simmer over medium heat and season with salt and pepper.
- Transfer the pork to the pot and add enough water to cover. Simmer, covered, until the pork is cooked through, about 2 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 40 minutes.)
- Meanwhile, make the salsa. In a small bowl, combine the pineapple, sliced scallions and jalapeno and season with salt and pepper.
- Divide the salsa among four individual serving plates, reserving some for garnishing. Top with the pork, garnish with the remaining salsa, spoon the braising liquid around the pork, and serve.
Makes 4 servings.
Source: Simply Ming One-pot Meal
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Posted on February 21, 2017 by cookwithkathy
10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water
- Mix pork with the marinade ingredients. Set aside for 15 minutes.
- Heat oil in a wok. Saute ginger and green onion until fragrant.
- Add pork and stir-fried until no longer pink.
- Add tofu and tomato. Toss to combine.
- Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.
Source: Hong Kong magazine
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Posted on February 19, 2017 by cookwithkathy
4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth
- Preheat oven to 400°F.
- Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
- Transfer lamb to a roasting pan. Set aside.
- Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
- Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
- Stir in broth, and cook, stirring occasionally, 10 minutes.
- Pour vegetable mixture over lamb in roasting pan. Cover tightly.
- Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.
Makes 4 servings.
Source: Cooking in Everyday English
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Posted on January 31, 2017 by cookwithkathy
twelve 5-inch fresh corn tortillas, warm
1 tablespoon canola oil
lime wedges, for serving
One 2-pound piece of meaty pork belly
1 cup extra-virgin olive oil
1 cup melted lard or shortening
3 garlic cloves, crushed
1 white onion, coarsely chopped
2 morita chiles or dried chipotle chiles
2 teaspoons kosher salt
Pico de Gallo
1/2 pound cherry tomatoes, finely chopped
4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)
1/2 small red onion, finely chopped
1 chile de árbol, crumbled
1/4 cup Mexican beer
1/4 cup fresh lime juice
- To braise the pork belly, preheat the oven to 250°F.
- In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly. Set aside, discarding the braising liquid.
- To make the salsa, combine all of the ingredients except the salt in a bowl. Season with salt and mix well.
- In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes.
- Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.
Makes 12 tacos.
Source: Food & Wine magazine
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Posted on January 29, 2017 by cookwithkathy
1 shoulder of lamb, about 4-1/2 1b, boned
2-3 tbsp olive oil
sea salt and black pepper
1 onion, peeled and cut into 1/2-inch dice
2 celery stalks, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
1 leek, trimmed and chopped
1 garlic bulb, halved horizontally
pinch of rock salt
1 bay leaf
few thyme sprigs
few rosemary sprigs
1 tbsp tomato paste
1 bottle of white wine
1/4 tsp white peppercorns
2-1/2 cups chicken stock
2-1/2 cups veal stock
2-3 large waxy potatoes
2 tbsp clarified butter
- Trim the lamb of excess fat, then cut into chunks.
- Heat the olive oil in large ovenproof casserole. Season the lamb with salt and pepper and pan-fry in several batches for about 2 minutes on each side until evenly browned. Remove to a plate with a slotted spoon.
- Add a little more oil to the casserole and saute the vegetables with the garlic, salt, and herbs over high heat for 3 to 4 minutes. Stir in the tomato paste. Cook for 2 minutes until the vegetables are golden brown, then pour in the wine, stirring to deglaze. Bring to a boil and let bubble until reduced to a sticky glaze.
- Add the peppercorns and pour in the stocks. Return the lamb to the casserole and stir. Partially cover and simmer very gently for 2 to 2-1/2 hours until the lamb is very tender. Let cool in the braising liquor.
- Cook the potatoes in salted water for 15 to 20 minutes until just tender when pierced with a skewer. Drain and while still hot, peel off the skins. Cut the potatoes into thin slices and spread out on a baking sheet lined with paper towels to cool and dry out a little.
- Drain the lamb and vegetables in a colander set over a clean pan to save the liquor. If using the full quantity of liquor, then reduce by half. Season.
- Preheat the oven to 425°F (220°C).
- Put the lamb and vegetables into a casserole or divide among individual ovenproof dishes. Pour over enough reduced liquor to come just below the lamb and vegetables. Arrange the potato slices overlapping on top and brush generously with clarified butter. Sprinkle with salt and place the dishes on a large baking sheet. Bake for 15 to 20 minutes or until the potatoes are golden brown around the edges.
Makes 4 servings.
Source: Gordon Ramsay’s Maze
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