PORK RECIPES BY EMERIL LAGASSE
Laotian Grilled Pork Skewers with Papaya Salad and Sticky Rice
1 whole egg
2 tablespoons minced garlic
1/2 teaspoon minced ginger
2 tablespoons thinly sliced green onions
1/2 tablespoon sugar
1 tablespoon fish sauce
1/2 teaspoon thinly sliced kaffir lime leaf
Salt and fresh ground black pepper
Sticky Rice, recipe follows
Papaya Salad, recipe follows
Combine all ingredients and form into 1 to 1 1/4-ounce balls. Skewer 8 meatballs onto skewers that have been soaked in water for 30 minutes. Grill over medium-high charcoal for about 8 minutes or until cooked through.
To serve, place Sticky Rice on 1 half of serving plate, Papaya Salad on the other, and 1 pork skewer over both.
Sticky Rice:
2 cups glutinous rice
Water, to cover
Soak rice in water to cover at least 2 hours to overnight.
Place soaked rice in a cone shaped bamboo steamer basket over boiling water and steam, covered, for 35 to 45 minutes, turning rice over halfway through cooking.
Papaya Salad:
2 cloves garlic
3 dried hot chiles
3 fresh Thai chiles
1 green unripe papaya, thinly shredded lengthwise
2 teaspoons sugar
1 lime, juiced
1 tablespoon fish sauce
6 cherry tomatoes, halved
In a large mortar and
pestle, crush garlic and both types of chiles to a coarse paste. Add papaya,
sugar, and lime juice and continue to stir with the pestle and a spoon to blend.
Add the fish sauce and cherry tomatoes and combine. Check seasoning and adjust,
if necessary.
Pork Chops with Apple Sauce
Marinade:
1/2 cup olive oil
1/2 cup Calvados brandy
2 tablespoons fresh thyme, chopped
2 bay leaves
Salt and pepper, to taste
4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in)
2 tablespoons butter
2 tablespoons olive oil
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh thyme, chopped
Salt and pepper, to taste
4 Granny Smith apples, peeled, cored and sliced
1/2 cup Calvados brandy
1 cup brown sauce, prepared or chicken broth
1/4 cup cider vinegar
In a shallow pan, pour marinade over pork chops and marinate for 1 hour. Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside. In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper. Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.
Fried Egg and Ham Sandwich
8 slices of white sandwich bread
4 tablespoons butter, at room temperature
4 large eggs
1/2 pound sliced pre-cooked ham
1/4 pound sliced Yellow Cheddar cheese
8 slices of tomatoes
Butter both sides of each slice of bread with 2 tablespoons of the butter. In a saute pan, heat the remaining butter. When the butter has melted, crack each egg into the pan (make sure you crack the eggs about 2 inches away from each other). Season the eggs with salt and pepper. Pan-fry the eggs for about 2 to 3 minutes or until the white is firm and the yolk is still runny. To build the sandwich, divide the cheese between four slices of buttered bread. Season both sides of each tomato slice with salt and pepper. Place two slices of tomato on top of each piece of cheese. Divide the ham in four potions and place on top of the tomatoes. Place the fried eggs on top of the ham and place the remaining buttered bread on top of each fourth. Heat the saute pan. When the pan is hot, carefully add the sandwiches in the hot pan. Pan-fry the sandwiches for 2 to 3 minutes on each side or until each side of the sandwich is golden brown. Serve warm.
Roast Fresh Ham with Cider Glaze
One 12- to 14-pound fresh ham, bone in and skin on
1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped
6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider
Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
Bbq Pork Spare Ribs
3 lbs pork spareribs
1 can beer
Water, to cover
6 peppercorns
1 tbsp oil
2 onions, halved
2 cloves garlic, minced
1/4 cup vinegar
1 cup ketchup
1 tbsp molasses or brown sugar
1 lemon
Worcestershire sauce
Pepper
Tabasco sauce, to taste
Preheat oven to 325 degrees. Parboil ribs by placing in a large pot filled with beer and water. Add 1 onion and peppercorns. Bring to a boil and let simmer for 5 minutes. In medium sized saucepan heat oil, 1 chopped onion, and garlic. Cook until onions become translucent. Add vinegar, ketchup, molasses, lemon juice and a dash of Worcestershire sauce. Season with pepper and a Tabasco sauce. Bring to a simmer. Remove ribs from pot and brush on sauce. Place in roasting pan and roast in oven for 1 to 1 1/2 hours.
Roasted Stuffed Loin of Pork
1 box (6 ounces) stuffing mix
1 boneless, center-cut pork loin roast (about 3 pounds), excess fat trimmed
3 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds sweet potatoes (about 9), with skins, cut into 1 1/2-inch chunks
Heat oven to 450 degrees F.
Prepare the stuffing mix according to package instructions in a bowl.
Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.
Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.
Roast in 450 degrees F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 to 155 degrees F and potatoes are fork tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes.
Dad's Meatloaf
16 ounces ground beef
8 ounces ground pork
2 eggs
4 ounces fresh bread crumbs
2 ounces chopped garlic
1/4 cup olive oil
3 ounces chopped parsley
1/2 cup tomato relish, recipe follows
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato
relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in
the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until
the center of the meat loaf reaches 170 degrees. Finish the meat loaf with
remaining tomato relish and broil at 500 degrees until tomato relish begins to
crust. Allow meatloaf to cool before slicing.
For the tomato relish:
4 large tomatoes
3 red peppers
2 onions
4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Chinese Barbecued Pork with Garlic Sauce
For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 pound pork tenderloin
For garlic soy sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus hot pepper to
taste
1/4 cup fresh coriander leaves, washed well, spun dry and torn
Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan. Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.
Dried Fruit Stuffed Pork Loin
1/4 pound dried apricot halves
1/4 pound dried figs
1/3 cup golden raisins
1/2 cup apple juice
1 cup chicken broth, low sodium
4 fresh sage leaves
2 tablespoons butter
1 teaspoon ground ginger
2 garlic cloves
1 tablespoon lemon juice
Salt and pepper, to taste
3 pounds pork loin, boneless
Vegetable oil
Fresh herbs, such as parsley, sage, rosemary and thyme
In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.