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Who Love-A-Da Pork?


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2 tablespoons olive oil

1 (3 to 4 pound) boneless pork roast

Salt and pepper

1 carrot, peeled and coarsely chopped

1 onion, peeled and coarsely chopped

1 celery stalk, coarsely chopped

4 cloves garlic, coarsely chopped

3 cups water

1 cup white wine

1 bay leaf

6 sprigs parsley

6 black peppercorns

2 tablespoons cold butter

Spicy Orange Vinaigrette:

2 cups orange juice

2 tablespoons red wine vinegar

2 tablespoons coarsely chopped red onion

1 jalapeno pepper, coarsely chopped

1 tablespoon ancho chile powder

3/4 cup olive oil

1 tablespoon honey

Salt and pepper to taste

Apple Salad:

1 1/2 cups Spicy Orange Vinaigrette

2 Granny Smith Apples, peeled, cored and quartered

1 cup watercress

1 cup frisee

Salt and freshly ground pepper

1/4 cup black walnuts

4 Emmental cheese, crumbled

For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.

For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

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Here's my new thing: Choucroute Garnie. It is strangely satisfying and you can get an excellent mix of smoked and white sausages (plus good sauerkraut) from the Sausage Kitchen:

Sauerkraut Garnished with

Smoked, Cured, and Fresh Pork

Serves 6-8

Choucroute Garnie a l'Alsacienne No other dish shows off the richly varied charcuterie of Alsace quite like choucroute. This recipe was adapted from one of eight varieties served at Maison Kammerzell, Guy-Pierre Baumann's legendary choucroute institution in Strasbourg.

1-1/2 lbs, fresh ham hocks

1/4 cup goose fat

3 small yellow onions,

peeled and finely chopped

4-1/2 lbs. sauerkraut,

drained and rinsed

3-1/4 cups Alsatian riesling or

other dry but fruity white wine

1-1/2 lbs. boneless pork loin

1 lb. smoked ham

1/2 lb. slab bacon

Bouquet garni with 1 head garlic, 3 whole cloves,

6 juniper berries, and 5 coriander seeds added

Salt and freshly ground black pepper

12 medium red bliss potatoes, peeled

6 fresh pork sausages,

such as saucisses de Strasbourg

3 blood sausages (optional)

1 tbsp. peanut oil

6 smoked pork sausages

1. Place ham hocks in a large pot. Cover with water and simmer over medium heat for 1-1/2 hours. Drain and set aside.

2. Preheat oven to 350 degrees. Melt goose fat in a dutch oven, or a large heavy pot with a lid, over medium heat. Add onions, cook until soft, 10-15 minutes, then add sauerkraut, wine, ham hocks, pork loin, ham, bacon, and bouquet garni. Season with salt and pepper, cover, and cook in oven until meats are tender, about 1-1/2 hours.

3. About 35 minutes before serving, place potatoes in a pot of salted water over medium-high heat and cook until tender, 20-25 minutes. Drain and keep warm.

4. Prick fresh and blood sausages, if using, with a fork, then place in a skillet, cover with water, and simmer over medium heat for 10 minutes. Drain. Dry skillet, add oil, and heat over medium heat. Brown fresh and blood sausages (if using), turning occasionally, then remove. In the same oil, adding more if necessary, brown smoked sausages, turning occasionally, then remove. To serve, spoon sauerkraut onto a large platter, discarding bouquet garni. Slice pork loin, ham, and bacon, and arrange on platter with ham hocks, potatoes, and all sausages

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