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Pulled Pork-itude

31 Aug

So I made the Kick-A** Mexican Pulled Pork this weekend and finally remembered to take pictures!

J, being the excellent cook he is, busted out the tortilla press his mom brought back from Belize for him and made tortillas from scratch.  Additionally, he did up a corn/pineapple/sweet pepper salad to go with the pulled pork soft tacos. We cooked, we ate, we fell into comas.

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Marinated Pork Tenderloin w/ Sesame Seed Crust

23 Aug

Pork tenderloin is a great cut of meat: low in fat, not terribly expensive and can take on any flavour you like!  This is a great dish if you want or need to prep ahead of time. You can marinate the pork from 10 minutes to 24 hours and it will taste great. The longer it sits in the marinade, the more of the flavour will be imparted into the meat.

Most consider pork safe to eat once it hits 145 degrees. That’s not “well done” (which is generally considered around 170), but it’s certainly cooked enough to eliminate any bacteria that could be lingering. Overcooked, dry pork is pretty gross. But, as with most cooking, if you worry too much it won’t come out right.  A good rule of thumb is 20 minutes per pound. I do mine at 375 and it comes out just right!

Serves 2.

Ingredients

1 lb pork tenderloin
2 tb soya sauce
2 tb orange marmalade
2 limes, zest & juice
1 ts sesame oil
1-2 ts hot sauce
1 c sesame seeds

Directions

1. In a medium bowl, combine soya sauce, marmalade, lime zest & juice, sesame oil and hot sauce. Taste and adjust according to your palate. If you think it needs a little more of something, go for it.
2. Make several small incisions in the pork and put it in the bowl with the marinade. Spoon the marinade over the pork and marinate for desired time.
3. Preheat your oven to 375 degrees.
4. In a foil-lined baking pan/sheet, add the sesame seeds. Remove the pork from the marinade and coat all sides with seeds.
5. Bake for 25 minutes. Check the temperature at this point. If it’s at 145, it’s ready!
6. Rest & tent for 10 minutes.
7. Slice into coins and serve.

Kick-A** Mexican Pulled Pork

17 Aug

It was a happy day in our house when we busted out the slow cooker for its maiden voyage into the Land of Yummy. I’d made this recipe in a large saucepan in the oven a couple of times before and while it was good, it paled in comparison to the slow cooker method. When you can cook meat that long at that low a temperature, it’s bound to be good. (Note: this recipe is easy but you will need to start it early in the day. It’s an nine-hour process when all is said and done.)

Ingredients

3.5lb pork butt (it’s the shoulder. Please don’t go into the store and ask for pork ass. Actually…do that.)
1/2 tsp each of salt and pepper
2tb vegetable oil
2 diced onions
4 garlic cloves, minced
1 diced jalapeno (keep the seeds if you want more heat)
3tb chili powder
2ts ground coriander
2 bay leaves
2tb cumin
1/3c tomato paste
1 can (14oz) tomatoes
1/2c cilantro
1 minced green onion

Directions

1. Sprinkle pork with salt and pepper.

2. In a Dutch oven or large sauce pan, heat the oil to medium-high and sear pork on all sides.

3. Remove pork from pan and set aside on a plate. Reduce the heat to medium and add onions, garlic, jalapeno, chili powder and cumin. Stir occasionally and look for onions to soften and darken slightly, roughly 4 minutes. Add tomato paste and stir. After 2 minutes, add the tomatoes and break them up with a spoon. The tomatoes should loosen up the tasty bits stuck to the bottom of the pan. Make sure they’re incorporated in this delicious concoction.

3a. Make sure you taste your sauce. If you think it needs a little salt or pepper, add it. Remember, though, that the flavours will intensify over the cooking process so aim for balance.

4. Transfer both the pork and sauce to the slow cooker. Set it to low for four hours. At four hours, turn the pork over and stir the sauce. Reset the timer for another four hours.

5. At the eight hour mark, remove the pork from the slow cooker, set aside in a large bowl and cover.  Let stand for 10 minutes and then shred with two forks. Meanwhile, return the sauce to the pan/Dutch oven and skim off the fat. Bring to a boil and let it boil for 20 minutes in order to thicken. Return the now-shredded pork to the sauce. Sprinkle final product with cilantro and green onion.

6. EAT IT, ALREADY. You’ve been waiting for eight hours and there are probably people with forks who are closing in on you with a hungry look in their eyes.

Beef & Veggie Bowl

17 Aug

With tons of flavour and lots of healthy, delicious ingredients, you can’t go wrong with this! It’s especially good with the Pineapple Rice.

Serves 2

Ingredients
3tb rice wine vinegar
1 1/2 tb soy sauce
1 1/2 tb honey
1/3 lb skirt steak
1/4 lb green beans
1 yellow pepper, sliced
1/2 red onion, sliced thinly
1/4 red cabbage, shredded
1 1/2 c cooked rice

Directions

1. Preheat your broiler.
2. In a small bowl, combine the vinegar, soy and honey. Brush the beef with 1/2tb of the sauce and broil roughly 10 minutes.
3. Arrange the vegetables on a tray and toss with 1 1/2 tb sauce and broil, stirring at the 5 minute mark.
4. Let the beef rest for 10 minutes.  In the meantime, transfer rice and vegetables into 2 bowls. Slice the beef, add to the bowls and drizzle with the remainder of the sauce.

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