Skip to main content

Your search for pork got 116 results

Chipotle Stout and Chorizo Chili Topped with Pork Rinds

04.12.2012 30 Comments

 

I’m so glad I can share this recipe with you. I’ve been working like a crazy person to develop and test recipes that I fall in love with but I can’t share them with you because I need to save them for the cookbook.

And, of course, I’m putting a tremendous amount of pressure on myself to make each recipe a home run.

Because once you buy the book, and actually pay for the recipes, I want them all to be amazing. This, my friend, is a huge amount of pressure on me and the limits of my culinary creativity.


But then I get these crazy ideas, like putting crushed Chicharrones on top of chili and I can’t even wait to share it. I have to post it as soon as possible, even pushing back a more "seasonally appropriate" post because I want to show you this.

And Chorizo, with its spice and fatty goodness, is perfect in chili. In fact, I pretty much raided the "C" section of my local Mexican food market (there isn’t a "C" section, by the way, but there should be) to bring you a dish with chipotle, chorizo, chicharrones, cilantro, cheddar and cumin.

 And then I ate three bowls before I could even share it with anyone.

If I was planning on tailgating anytime soon, I would make this in huge vats.

And if you are a "beans in your chili" kind of guy, go ahead and throw some in, I won’t mind.

Or add some sour cream, if that’s your thing.

Chipotle Stout and Chorizo Chili Topped with Pork Rinds

Print Recipe

Ingredients
  

  • 2 tbs olive oil
  • ½ white onion chopped (about 1 cup)
  • 1 red bell pepper chopped, stem and seeds removed
  • 6 oz chorizo raw, removed from casing
  • 1 lb ground beef chuck 80/20 lean to fat
  • 4 cloves garlic minced
  • 1 cup Chipotle Stout
  • 14 oz stewed diced tomatoes canned is fine
  • 1 chipotle pepper in adobo from can, minced plus more if desired
  • 1 tsp adobo sauce
  • ½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tbs Worcestershire sauce

Toppings:

  • 1 cup cheddar cheese shredded
  • ½ cup cilantro chopped
  • 2 cups Chicharrones pork rinds, lightly crushed
  • Makes 4-6 servings

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn’t browned, about 5 minutes.
  • Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir.
  • Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level.
  • Pour into bowls, top with cilantro, cheddar and Chicharrones.

 

 

 

Panko Pork Chops With Jalapeno Peach Jam

27.08.2012 16 Comments

My two-year old has started to name her stuffed animals.

While the majority of two-year olds default to naming stuffed animals after physical attributes (Spot, Stripes, Blackie, Snowy), Tater has decided, all on her own, on the following names for her 5 favorite stuffed animals, who she collectively refers to as her "Pals:"

Dobies, Rocket, Stewie, Sam and Zach

I have no idea where these names came from and to my knowledge she knows no one by those names. I’m constantly impressed by her and inspired to push the boundaries of my own creativity. Because if she has already started to eclipse the limits of my own ability to innovate what will I have to offer her in the years to come?

While Tater and Stewie (the bear) helped me make these pork chops I needed to add something new. I dug out some peaches and made a little jam with some jalapeno.

Not as creative as a two-year old naming Pillow Pet "Dobies", but pretty tasty and I’ll have to work on upping my game so I’m not out crafted by my offspring, who requested "Chocolate Bacon Pancakes" for breakfast on Saturday morning.

Panko Pork Chops With Jalapeno Peach Jam

Ingredients

For The Jam:

  • 3 cups peaches, skin removed, chopped
  • 2 tbs fresh lemon juice
  • 1/4 cup sugar
  • 1 jalapeno, stem and seeds removed, diced
  • 1 tsp cornstarch

For The Pork Chops:

  • 1 egg
  • 1 cup Almond Milk (can use regular whole or 2% milk cow’s milk)
  • 4 Boneless Pork Loin Chops
  • 1 tsp salt, plus one tsp salt, divided
  • 1 1/2 cups Panko Bread Crumbs
  • 1 tsp pepper
  • pinch cayenne
  • 1/4 cup oil

Instructions

  1. In a pot over medium high heat, add all of the jam ingredients. Stirring occasionally, allow to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Smash peached with a potato masher until a jam like consistency is reached. Remove from heat and set aside.
  2. In a bowl, combine the milk and egg, beat well. Sprinkle the pork chops on all sides with salt and add to the milk mixture. Place in the fridge and allow to marinate for one hour.
  3. In a bowl mix the bread crumbs, remaining 1 tsp salt, pepper, and pinch cayenne. Remove the chops from the milk mixture, allowing excess milk to drain off. One at a time add to the bread crumbs and toss to coat.
  4. In a skillet with a lid, heat the oil over medium heat (not too hot or the bread crumbs will burn). Add the Panko coated chops to the pan and replace the lid. Cook until the underside is golden brown, about 4 minutes, carefully turn the chops and replace the lid, allow to cook until cooked through but still moist in the center, about 4 additional minutes.
  5. Serve the pork chops topped with the jam.

    This jam can also be used as a dipping sauce for Coconut Cornmeal Shrimp!

IPA Marinated Citrus Pork Chops With Peach Poblano Salsa

07.06.2012 14 Comments

A really well crafted IPA is a beautiful thing,but this is the style that is most often poorly done. The art of balancing a  hop forward beer delicately with its subtle back notes is an art that only a few persistent pros seem to be able to manage. The well crafted, well balanced IPA is an incredible art, that takes the dedication of a thoughtful and persistent brewer to really ace.

 I present to you Stone Ruination. It is a Masters level education on how to do the IPA right. Seek it out if you adore the Indian Pale Ale, or even if you tend to avoid it. That’s how you make an IPA.

IPA Marinated Citrus Pork Chops With Peach Poblano Salsa

For the Pork Chops:

1 cup IPA (Stone Ruination Preferred)

1/4 cup fresh squeezed lemon juice

1 tsp salt

3 cloves garlic, minced

1 tsp agave

1/2 tsp Sriracha

4 bone-in pork chops (about 1 to 1 1/2 inches thick)

3 tbs olive oil (plus additional if needed)

For the Salsa:

1 cup chopped fresh yellow peaches (about 1 large peach)

1 cup chopped red bell peppers, stem and seeds removed (about 1 medium sided pepper)

2/3 cup chopped poblano pepper, stem and seeds removed (about 1 large pepper)

2/3 cup chopped red onion (about 1/2 of 1 large onion)

1/4 cup chopped green onion

1/2 tsp salt

2 tbs IPA

1/4 tsp chili powder (add more for a spicier salsa)

 

In a large bowl or baking dish, combine the IPA, lemon juice, salt, agave, garlic and srirach, stir to combine. Add the pork chops, turning to coat. Place the bowl (or baking dish) in the refrigerator and allow to marinate for 30 minutes.

Add all of the salsa ingredients to a bowl and toss to combine.

In a pan over medium high heat, add the olive oil and allow to get hot but not smoking. Add the pork chops, cooking one or two at a time, don’t crowd the pan. Cook on each side for 3-4 minutes. You want them to still have a slight hint of pink still in the center, pork chops go from undercooked to overcooked really quickly, so keep a close eye on them.

Plate, and top with salsa. You will have more than enough salsa for the chops, serve the excess in a bowl with chips.

How To: Roll Cut and Stuff Pork Loin

This isn’t a recipe. Not really. It’s how to actually cut this sucker so you can stuff food inside of it.

What you’ll need:

1.5 lb pork loin

Sharp knife

Kitchen twine

Whatever you are going to stuff your pork with

Bread crumbs

Baking dish

Preheat oven to 375.

Place your pork loin on a cutting surface. This is a basic diagram of where you will be cutting.

Start cutting closest to the cutting board, about 1/4 to 1/2 inch above the bottom of the loin

Don’t cut through, stop with about 1/2 inch to go. Then open the loin like a book that you are about 3/4 of the way through, with more pages on the left than the right.

Make your final cut, bisecting the thicker side of the loin.

Open the final flap.

I like to trim off the uneven front and back, making it cleaner and easy to stuff

Stuff your pork with your stuffing.

Then fill your open pork loin with your desired filling, leaving about 1/2 inch on all sides.

My filling is just a simple olive oil, garlic, spinach, gorgonzola and bread crumbs. 

Starting at the side closest to you, roll the pork tightly. 

Once that is rolled, cut about 2 feet of kitchen twine. 

Tie one end of the twine tightly around one end of the loin. 

Place the long end of the twine about two inches down the top, center of the loin. Securing the two inch line in place with your thumb, bring the rest of the twine underneath the loin.

Bring the kitchen twine back underneath the twine elbow you just created and pull tightly.

Continue this process two of three more times down the length of the loin until you reach the end. Secure tightly at the far end.

Roll the loin in bread crumbs and bake at for 30-40 minutes of until the internal temp is about 160. You still want a slight hint of pink in the center of the loin.

30 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 5 (30 votes, average: 4.80 out of 5)
You need to be a registered member to rate this.Loading...

Beer Braised Pulled Pork

24.09.2011 20 Comments

There is nothing new about braising with beer. In fact,  it should be the standard. Beer, as with all alcohol, is a natural meat tenderizer but it’s the flavors of the beer that make for braise meat that has a truly special taste. Craft brews are known for more intense flavor profiles and will always produce a vastly superior product when cooking than a macro brew. Craft beer is truly that, a craft. I have had a soft spot for Rogue brewery for years. Rogue is beer lovers beer, and dedicated to the art of the craft. Actual real life people making really good beer. If you live on the West Coast, this Portland Oregon brewery’s beer is probably at your local grocery store. It’s one of the few great craft beers that I have a very easy time getting my hands on.

What does braising mean? What a good question. Braising just means to sear meat at a very high heat and then cook it slowly at a low heat until cooked through. I used another amazing craft beer for this recipe. Rogue’s Chipolte Ale:

 

Beer Braised Pulled Pork

Print Recipe

Ingredients
  

  • 1 tbs kosher salt
  • 2 tbs brown sugar
  • 1 tbs onion powder
  • 1 tbs chili powder
  • 1 tbs ground cumin
  • 1 tbs black pepper
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 3.5 lb Pork butt It’s acctually the pigs shoulder, and sometimes called that. The actual butt is called Ham.
  • 6 cloves of garlic peeled
  • 1/4 cup olive oil
  • 3 cups Chipotle ale or smoked porter (I used Rogue’s Chipotle Ale)

Instructions
 

  • In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.
  • Take out your pork and stab 6, 2 inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.
  • Rub the entire surface of the meat with the spice mixture, using it all.
  • In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes.Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
  • Once the meat is finished, remove from the pot and allow to cool. Use two forks to shred into pieces. Return to the braising liquid and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.

 

 

I used this meat in three ways, on italian bread as a delicious sandwich, over rice and beans, and in a burrito. Other ideas for pulled pork include:

Pulled pork nachos

Pulled pork sliders

Pulled pork tacos

Pulled pork enchiladas

Pulled pork flatbread pizza

Pulled pork hand pies

Seriously, you could go all Bubba Gump about this and it would be endless. There is no shortage of uses for Pulled Pork.

 


Oktoberfest Recipe: Beer Braised Pulled Pork

23.09.2011 14 Comments

My favorite thing about pulled pork is that it takes a long time. You didn’t read that wrong, I LIKE that it takes hours. Probably because I tend to over-committ myself, double book myself, take on too much, then feel guilty that I am not able to give 100% to everything and I need to remember to slow down. I work full time, I have this blog that I love more that anyone will know, I write for Honest Cooking, and for the Glendale Examiner, AND I am a mom. When I have decided to make a recipe like pulled pork I HAVE to stay home, play in the backyard with Tater, ignore my phone and listen to excessive amounts of Led Zeppelin. I need to make pulled pork more often.

What does braising mean? What a good question. Braising just means to sear meat at a very high heat and then cook it slowly at a low heat until cooked through. I used another amazing craft beer for this recipe. Rouge’s Chipolte Ale:

I have had a soft spot for Rouge brewery for years. Rouge is beer lovers beer, and dedicated to the art of the craft. Actual real life people making really good beer. If you live on the West Coast, this Portland Oregon brewery’s beer is probably at your local grocery store. It’s one of the few great craft beers that I have a fairly easy time getting my hands on. In fact, the very first time I decided to cook with beer (I made a chocolate beer cake), I used Rouge’s Chocolate Stout. I do believe that I owe Rouge for my fascination with cooking with beer.

Thank you Rouge, you’re Pulled Pork thank you card is in the mail.

Get the recipe on my other blog, The Beeroness!

Get the recipe on my other blog, The Beeroness!

I used this meat in three ways, on italian bread as a delicious sandwich, over rice and beans, and in a burrito. Other ideas for pulled pork include:

Pulled pork nachos

Pulled pork sliders

Pulled pork tacos

Pulled pork enchiladas

Pulled pork flatbread pizza

Pulled pork hand pies

Seriously, you could go all Bubba Gump about this and it would be endless. There is no shortage of uses for Pulled Pork.

My message of the day is this:

Slow down, eat good SLOW food, Drink great beer and don’t forget to play in the back yard with your daughter while listening to Over The Hills an Far Away (OK, maybe that last one was just for me).

Mushroom Pork Hand Pies

14.09.2011 8 Comments


 

I could eat pie every day. I love it. It’s my First Love when it comes to desserts and cooking in general. I could have an All Pies blog ("Pie Fits"??) and be perfectly happy. When I was a kid, I didn’t want birthday cake (gasp!!!) I wanted birthday pie. Usually Apple. Not enough people eat savory pie and I want to change that. Hand pies, empanadas and anything else small, savory and portable, should be right there among the sandwich masses. This recipe is easy, and the dough is based off a pie dough, but with a few alterations to make it more like an empanada, and it really is easy and quick. Also, a prefect lunch to pack for a picnic or a hike.

Get moving, eat pie.

Mushroom Pork Hand Pies

For The Dough:

2 1/4 cup flour

1 tsp salt

10 tbs butter, cold, cut into cubes

1 egg

1/3 cup ice water

For The Filling:

2 tbs olive oil (plus more as needed)

1/4 cup onioins, chopped

2 cloves of garlic, minced

1/2 cup mushrooms, chopped

1 cup ground pork (you can sub turkey or chicken as well)

1 cup tomatoes, chopped

1/2 cup roasted red bell peppers, chopped

1 tsp salt

1/2 tsp pepper

1 tsp smoked paprika

1 tsp chili powder

For The Top of Dough:

1/4 cup melted butter

pinch of salt

Put 1 1/2 cups of flour and the salt in a food processor, pulse for a second to combine. Add the butter and process until combined. Add the remaining flour and process again. Move to a bowl. In a small bowl, beat the egg and water together until well combined then add the egg/water to the dough with a wooden spoon. If you add the water and egg with the food processor, your dough will turn out crispy and cracker like.

Form into a disk, cover with plastic wrap and chill for at least 1 hour.

Heat the oil in a saucepan over medium heat. Add the onions and cook until opaque, about 3 minutes. Add the garlic and the mushrooms and cook until the mushrooms are soft, adding a little more oil if the pan gets dry. Add the remaining filling ingredients and cook until warm and combined, about 3 minutes. Allow to cool.

Once the dough is chilled, roll out on a flat surface and cut into sections that are 6 inches by 8 inches. Add 1/4 cup of the filling to one end of the strip, keeping at least an inch between the filling and the edges.

Fold the empty half over the filling and press the edges until secure.

Transfer to a baking sheet (sprayed with cooking spray or covered with parchment paper to prevent sticking).

Repeat until all the dough and filling are used. Brush the tops of the pies with melted butter and sprinkle with a little salt.

Should make between 8 and 10 pies.

Bake at 400 for 20-25 minutes or until golden brown.

Asian Food: 31 Popular Dishes + 6 Secret Recipe Tips

From Chinese noodles to Indian chicken to Thai soups to Malaysian buns, Asian cuisine is flooded with delicious dishes. There’s a recipe for every single taste in Asian food, so what if we told you that after today’s article, you can easily recreate them in your kitchen.

read more

10 Health Benefits of Kimchi & 3 Recipe Ideas

Kimchi has been a well-loved health food for over 1000 years now. This Korean staple is known for its salty, spicy, acidic, and umami flavors. In this article, we’ll explore just what the health benefits are, any risks associated with eating kimchi, delicious recipe ideas, and more.

read more

16 Pasta Side Dishes In 7 Categories to Elevate Your Pasta Game

Sometimes, your side dish is actually what takes your meal to a whole new level. Whether you’re looking for something quick and easy or something more sophisticated, our pasta side dishes won’t disappoint you. So, are you ready for outstanding recipes that will definitely leave you craving for more?

read more

Portuguese Food: 25 Popular Dishes + 4 Secret Recipe Tips

From flaky egg tarts to mouthwatering seafood platters, traditional Portuguese food is the reason many travelers fell in love with this country. These hearty dishes combine Atlantic and Mediterranean influences to create a unique taste you won’t find anywhere else. Find here the most popular dishes.

read more

Korean Food: 5 Popular Dishes + 7 Secret Recipe Tips

When people hear Korean food, they immediately think of kimchi and bibimbap. But, the cuisine has so much more to offer. Today, we’ll go on a journey through some of the most delectable Korean dishes out there. Join us, and learn how to make a few secret tips to help you master the cuisine.

read more

6 Health Benefits of Sauerkraut & 4 Recipe Ideas

Sauerkraut is a well-known German delicacy, but did you know it was really invented in China over 2000 years ago? Here you’ll learn everything you need to know about the health benefits of Sauerkraut. You’ll also find delicious recipe ideas.

read more

Ukrainian Food: 30 Famous Dishes & 3 Beverages

With a lot of public attention around Ukraine, more people are interested in learning about its culture. We couldn’t think of a better way to start than to show you how diverse and unique Ukrainian food is. Find here the most popular Ukrainian food, plus secret recipe tips.

read more

18 Best BBQ Sides in 9 Categories

Nothing says classic American summer like a BBQ. The smell of the grill, the juicy, flavorful meat, the gathering of friends and family – it’s got it all. But how can you choose the best barbecue sides to suit every occasion. Find it out in this article.

read more