Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig

Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig

Cree LeFavour

Language: English

Pages: 224

ISBN: 1452109834

Format: PDF / Kindle (mobi) / ePub


Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year's worth of meals for all occasions, Pork will have cooks of all skill levels salivating.

 

 

 

 

 

 

 

 

 

 

 

 

HIGH-TEMPERATURE COOKING OILS, PAGE 17) 2 TBSP BUTTER 1 CUP/240 ML FRESHLY PRESSED APPLE CIDER (NOT JUICE) FLAKY SALT AND BLACK PEPPER FOR FINISHING 1 TSP KOSHER SALT Preheat the oven to 300°F/150°C. Dry the chops all over, coat with a little oil and the kosher salt, and set to rest on the counter for 30 minutes to 1 hour to take the chill off. american pork 31 Heat a large cast-iron pan over high heat, add the 1 tbsp oil and, when it shimmers, carefully place the chops in the pan. Cook for

grate. Place a handful of wood chips on the fire. Repeat every hour, adding charcoal or wood and wood chips to maintain the smoke and a steady temperature. Add fuel more frequently if the temperature of the grill dips below 200°F/95°C. It should hover between 200 and 350°F/95 and 180°C. Lay the ribs on the grill over indirect heat, cover the grill, and cook for 2 to 3 hours, turning the ribs every 30 minutes or so. (If you prefer to roast the ribs in the oven, see the recipe on page 120 for

Cook, stirring frequently with a heat-proof rubber spatula, for 20 to 25 minutes. The sauce should be almost the consistency of tomato paste, or so thick that you can scrape your spatula down the center of the pan, and the line you make will remain there. Set the sauce aside. It will thicken as it cools, which is just fine. When you’re ready to make the pizza, stir in the vinegar (if using). Fresh is fresh, so it’s best not to work ahead, but if you have leftovers, the sauce will keep,

cast-iron pan over high heat. When the pan is hot, add the chiles and toast until fragrant, without burning them, 3 to 5 minutes. Turn off the heat and cover the chiles with water. Set aside to soak for at least 20 minutes. Use about 1⁄2 tsp salt to season the meat. Place a sauté pan with 2 tbsp oil in it over high heat. When the oil shimmers, add the meat and cook until nicely browned. Work in batches if necessary so as not to crowd the meat. Transfer to a plate and set aside. Use the same 128

for salt and acid, adding additional salt or lime juice as needed—the guacamole should taste of avocado, not lime. If you’re working ahead, scrape down the sides of the bowl, squeeze a few drops of lime juice on the surface of the guacamole, and, without stirring, press plastic wrap down directly on the surface of the guacamole, leaving none of it exposed to the air. This keeps for 1 day at most. latin pork 141 — Green Rice — Pretty and flavorful, this green rice is as much a pleasure to look

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