Pizza Friday: Philly Roast Pork with Garlicky Broccoli Rabe

I try not to label something as "the best" or "the ultimate" because everyone's tastes are different. Plus, it feels like a major cop-out as a writer to use so many superlatives. That being said, this roast pork and broccoli rabe pizza is probably one of the best pizzas I've ever made.



I also try not to go into long, rambling stories when all people want to see is the recipe but hear me out. I'll be quick. We used to go to a local restaurant every Saturday for their roast pork with broccoli rabe sandwiches. They were amazing. The pork had just the right amount of seasoning and a nice kick from hot peppers. It was the highlight of my week. Long story short, the place went downhill and we haven't gone there in years. But I still dream about that sandwich. This recipe - both the sandwiches and the pizza - remind me of the heyday of that restaurant. And that makes me very, very happy.

The original sandwiches, which I made back in May and never blogged (ooops), were delicious but the pizza was even better. In fact, Steve said we should make another pork roast just for this pizza. As I often do, I squirreled away a bit of the meat for just this occasion. I happened to find it in the freezer last week and this pizza was born. Katie thought there was a wee bit too much broccoli rabe, but Steve and I disagreed. As always, use however much you like.

I'm including the instructions for the sandwiches and the pizza below since you'll have quite a bit of meat.

Philly Roast Pork with Garlicky Broccoli Rabe
From Cook's Country

Pork and Jus
1 tablespoon kosher salt
2 teaspoons minced fresh rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1 (4-pound) boneless pork butt roast, trimmed
2 cups chicken broth, plus extra as needed
8 garlic cloves, peeled and smashed

Broccoli Rabe
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt
Pinch red pepper flakes

Sandwiches
8 (8-inch) Italian sub rolls, split lengthwise
12 ounces sliced sharp provolone cheese

Pizza
1/2 ball of pizza dough
olive oil
1/2-lb grated mozzarella cheese
4 slices of sharp provolone
dried oregano and red pepper flakes, to taste

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine salt, rosemary, thyme, oregano, fennel seeds, and pepper flakes in bowl. Tie pork with kitchen twine at 1-inch intervals. Sprinkle pork with salt mixture and transfer to large Dutch oven. Pour broth around pork and add garlic to pot. Cover, transfer to oven, and cook until meat registers 190 degrees, 2 1/2 to 3 hours.

Transfer pork to large plate. Transfer braising liquid to 4-cup liquid measuring cup; add extra broth, if necessary, to equal 3 cups. Let pork and liquid cool completely, about 1 hour. Cover and refrigerate both for at least 1 hour or up to 2 days.

Heat oil and garlic in Dutch oven over medium heat until garlic is golden brown, 3 to 5 minutes. Add broccoli rabe, salt, and pepper flakes and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to bowl.

About 20 minutes before serving, adjust oven rack to middle position and heat oven to 450 degrees. Remove twine and cut cooled pork in half lengthwise to make 2 even-size roasts. Position roasts cut side down and slice each crosswise as thin as possible.

Spoon solidified fat off cooled jus and discard. Transfer jus to Dutch oven and bring to boil over high heat. Reduce heat to low, add pork, cover, and cook until pork is heated through, about 3 minutes, tossing occasionally. Cover and keep warm.

IF MAKING INTO SANDWICHES:
Arrange rolls on 2 rimmed baking sheets (4 rolls per sheet). Divide provolone evenly among rolls. Bake, 1 sheet at a time, until cheese is melted and rolls are warmed, about 3 minutes. Using tongs, divide pork and broccoli rabe evenly among rolls (about 1 cup pork and ⅓ cup broccoli rabe per roll). Serve, passing any remaining jus separately.

TURNING LEFTOVER PORK INTO PIZZA:
Defrost the pork you squirreled away and make another order of the garlicky broccoli rabe. Preheat your pizza stone in a 500-degree oven for at least an hour.

Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Drizzle some olive oil on top and rub to coat all the dough. Top with the mozzarella. Arrange the four slices of provolone so they cover as much of the mozzarella as possible.

Reheat the pork so it's lukewarm. Distribute evenly on top of the cheese. Do the same for the broccoli rabe. Add a shake or two of dried oregano, if desired.

Transfer the parchment paper to the preheated baking stone and bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking stick handy to pop them during the first 5 minutes.

Remove from the oven and add more red pepper flakes, to taste.

Pork and Vegetable Stir Fry

I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.



While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.

I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!

Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy

2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

Pineapple Pulled Pork Tacos

I've mentioned this many times but my slow cooker and I do not get along. Thankfully, I work from home so I can still make delicious, slow-cooked meals like these Pineapple Pulled Pork Tacos. You prepare the recipe like you would in a slow cooker, but the meal cooks low and slow in the oven. The results are just as delicious, although perhaps not as convenient.



The one downside to cooking dinner all day was the smell. Holy moly, did my house smell AMAZING. I was positively ravenous imagining how good these would taste. What drew me to the recipe in the first place was how totally different it was from regular tacos. We all love these flavors and the end result did not disappoint.



The only change I'm suggesting below is to use a piece of pork with more fat. Steve was questioning why I'd cook a lean piece of meat like a tenderloin all day. I thought the pork was still tender, but it was a little dry. Otherwise we all loved these tacos. The subtle pineapple and soy flavor in the pork, the delicious BBQ sauce, the tangy, creamy goat cheese and the bright flavor of the cilantro and scallions. It all works.

The good news is, this makes a ton of food so leftovers are a given. I squirreled away the leftover pork and I'm planning to turn it into a pizza sometime soon - dough, pork and mozzarella cheese baked until golden, topped with scallions, cilantro and goat cheese. I. Can't. Wait!

{Slow Cooker} Pineapple Pulled Pork Tacos
As seen on PreventionRD

Pork:
3 lbs pork loin/shoulder/butt
1 28-oz can pineapple chunks with juice
1/4 cup low-sodium soy sauce
2 tablespoons apricot preserves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Pineapple BBQ Sauce:
1/2 cup ketchup
3/4 cup reserved pineapple chunks
2 tablespoons apricot preserves
3 tablespoons brown sugar
1 tablespoon white wine vinegar
juice of 1 lime

To serve:
6-inch taco size tortillas
cilantro, chopped
goat cheese, crumbled
scallions, chopped

If using a slow cooker, place the pork in the slow cooker. If using the oven, preheat to 225 degrees and place the pork in a Dutch oven with a tight-fitting lid.

In a medium-sized bowl, combine the juice from the canned pineapple, the soy sauce, apricot preserves, garlic powder, and black pepper. Whisk to combine and pour over the pork. Reserve 3/4 cup of the pineapple chunks to use in the BBQ sauce. You can place the rest in the slow cooker/Dutch oven with the pork or save in the fridge to serve with the tacos. Cook on low for 6-8 hours.

Remove pork from the oven and shred the meat. Discard all the liquid and return pork to the crock pot/Dutch oven. Cover until ready to serve.

Meanwhile, combine all of the ingredients for the BBQ sauce in a blender or food processor and pulse until smooth. Pour over the pork and gently mix to coat.

Serve the pork with the tortillas. Top with cilantro, goat cheese, and scallions.

Szechuan Pork with Bok Choy

I love a good stir fry. Not only are they quick and easy to prepare, they're the perfect way to get protein and veggies in one dish. Serve over rice or toss with cooked pasta and dinner is done.



My friend Mary Ellen recently posted this recipe for Szechuan Pork with Bok Choy. I immediately put it on the menu. Unfortunately, my grocery store didn't have the large heads of bok choy so I guessimated the number of baby bok choy I'd need as a substitute. I was way, way off. The bok choy all but dissolved in the sauce and Steve said he would never have known it was in there if I hadn't told him. Cooking fail.

I vowed to try again and this time, I looked up bok choy on Wegmans' website. I really love that their site lists their products as well as where you can find them in the store. I saw that a large head of bok choy weighs in at 1 1/2-lbs, so I told Steve to buy 1 1/2-lbs of baby bok choy. Problem solved! I remade the dish and this time, there was plenty of that crunchy goodness.



This is such a simple meal that's packed with flavor. I love how the pork and vegetables stretch 8-oz of pasta into 5 meals and how quickly I was able to get this meal on the table. Thanks for another delicious dinner, Mary Ellen!

Szechuan Pork with Bok Choy
Slightly modified from Mary Ellen's Cooking Creations, originally from Rachael Ray

1 1/2-lbs baby bok choy
2 tablespoons sesame oil, divided
1 small onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb ground pork
1/3 cup soy sauce
1 teaspoon chile garlic sauce (more or less to taste)
1 cup chicken broth
8 spaghetti, cooked and drained
4 scallions, chopped

Cut off the bottom stem of each baby bok choy and discard any yellowing outer leaves. Chop the remaining bok choy into large chunks.

Heat 1 tablespoon of the sesame oil in a large skillet over medium high heat. Add the bok choy, onion, garlic and ginger. Cook, stirring occasionally, until the onions and bok choy start to soften, about 5 minutes. Remove the vegetable mixture to a bowl and return the skillet to the stove.

Add the remaining 1 tablespoon of sesame oil to the pan, then add the pork. Cook, breaking the pork up with your spoon, until browned.

Add the soy sauce, chile garlic sauce and chicken broth to the pan. Bring to a simmer, then add the vegetables. Simmer together for a few minutes, then add in the cooked noodles and scallions. Toss together and serve.

Pulled Pork Flatbread Pizzas

The last time Steve made pulled pork, we had some left over. I'd had this idea of making flatbread pizzas in the back of my mind for a while, so I squirreled it away in the freezer for another time. That time finally came last week. I even had some leftover BBQ from our favorite spot, Sweet Lucy's in Philly.



I wasn't planning to blog these, but I posted photos on my personal Facebook page and on Instagram. I had a few people ask me for the recipe, so I promised I'd throw this blog post together. This is more of a method than a recipe. I don't have measurements and I've never blogged the pulled pork recipe Steve uses, so I hope what little I've got for you guys below will work for those who asked!

Pulled Pork Flatbread Pizzas

Butter
6 flatbreads or naan
Leftover pulled pork
Your favorite BBQ sauce
Grated Monterey Jack cheese
Grated mozzarella cheese
Thinly sliced red onion
Fresh cilantro, minced

Preheat the oven to 350 degrees.

Butter both sides of the flatbreads. Heat a grill or grill pan over medium heat. Add the flatbreads and cook, turning occasionally, until each side is browned and slightly crispy. Remove to a baking sheet and repeat with the remaining flatbreads.

Mix the pulled pork with some BBQ sauce, to taste.

Sprinkle some Monterey Jack and mozzarella on each flatbread. Divide the pulled pork evenly among the flatbread. Top each with some of the sliced red onion, followed by more of the cheeses.

Put the baking sheet in the oven and cook until the cheese melts, about 10 minutes. Remove from the oven, sprinkle each pizza with fresh cilantro and cut into pieces. Serve immediately.

Braised Pork Ribs with Rigatoni

Another meal prepared by SP for Sunday dinner with my parents. He loves cooking this time of year because he's really into long-simmering, hearty, comfort food. We're big fans of Lidia Bastianich, so he turned to one of her cookbooks when deciding what to make. He chose Braised Pork Ribs with Rigatoni because we had a rack of ribs in the freezer that needed to be used up, but when he read through the recipe he realized we'd need more ribs. D'oh. Oh well, we'll just have to make these again.



He made this while Baby Girl and I were away for the weekend, so we didn't get to smell the delicious aroma throughout the house as it cooked. But the end result...man, oh man. The meat was so tender you could just lightly pull on the bone and it would slide right out. Delicious. Comforting. Hearty. Everything you want in a Fall/Winter meal.

SP had to make two adjustments to the recipe - we can't easily find San Marzano tomatoes so he just used two cans of crushed tomatoes. He also couldn't find pickled cherry peppers, so he used banana pepper rings. Both worked just fine.

Braised Pork Ribs with Rigatoni
As seen in Lidia’s Italian-American Kitchen

One whole rack (about 4 pounds) pork spare ribs
salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 large yellow onions, sliced (about 3 cups)
8 garlic cloves, peeled
6 pickled cherry peppers, stemmed, seeded and quartered (can also use mild banana pepper rings)
Two 35-ounce cans plum tomatoes (San Marzano) with their liquid, seeded and crushed (or 2 28-ounce cans crushed tomatoes)
2 bay leaves
6 sprigs fresh thyme
2 to 3 cups hot water, or as needed
1 pound rigatoni
1/4 cup chopped fresh Italian parsley
2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Season the rib pieces with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the ribs, drain on a baking sheet lined with paper towel. Repeat with the remaining ribs. Adjust the temperature throughout the browning, so the fat in the pan is sizzling, but the pieces of pork that stick to the pan don’t burn.

Pour off all but about 4 tablespoons of fat from the casserole. Add the onions, garlic and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. Stir in the tomatoes, bay leaves and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper and bring to a boil. Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours. Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid.

To serve: When the ribs are almost tender, cook pasta according to package directions.

Drain the pasta, return it to the pot and spoon in enough of the spare rib sauce to generously coat the pasta. Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter or individual plates and top with the spare ribs. Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and grated cheese separately.

Chinese Green Beans with Pork

I think of my friend MaryEllen as the queen of stir fries. Pretty much any Asian stir fry on this blog came from her. This recipe for Chinese Green Beans with Pork is based on her recipe, but modified a bit based on what I had in my pantry and fridge.

This was a great way to use up 2 lone pork chops I found in the freezer. Green beans have been hit or miss for us this year but this was a good batch. Simple, tasty, and quick - my idea of a great weeknight dinner.

Chinese Green Beans with Pork
Modified from Mary Ellen’s Cooking Creations

1 tablespoon sesame oil
2 pork chops cut into very small pieces
1 lb washed and trimmed green beans
2 cloves garlic, minced
1 1/2 cups chicken stock
2 tablespoons cornstarch
2 tablespoons oyster or hoisin sauce
2 tablespoons soy sauce
1 heaping teaspoon chili garlic sauce
Freshly ground black pepper
1-inch piece fresh ginger, peeled and grated
2 tablespoons Shaohsing rice wine
1 small bunch scallions, sliced thin
white rice or spaghetti/angel hair, cooked, for serving

Heat a large skillet over high heat. Add the sesame oil then add the pork and sauté for 3-5 minutes until the meat is mostly cooked. Add the green beans and garlic and sauté 1 minute. Combine the stock, cornstarch, oyster or hoisin sauce, soy sauce, chili garlic sauce, pepper and grated ginger, then add to the skillet. Bring to a boil. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender but still have some crispiness to them.

Stir in the scallions and rice vinegar, and cook one minute longer. Serve over cooked rice or noodles.

Hawaiian Pork Sliders

I decided to make these Hawaiian Pork Sliders after my friend Amy posted a photo of them on Instagram. They looked so good I could almost taste them.

I have such a hard time photographing sandwiches. I wonder how the pros do it? I should pay more attention when I see sandwiches or burgers in my feedly. Anyway, despite the less than stellar pictures, these were great. Very simple to throw together and took no time to cook. I served these on King's Hawaiian rolls but we honestly couldn't taste the rolls so next time I'll go with traditional sliders rolls instead. Or maybe I'll make them into regular burgers rather than sliders.

Hawaiian Pork Sliders
As seen on Very Culinary

1 1/2 pounds ground pork
1/2 cup minced scallions
3/4 teaspoon ground ginger
sprinkle of salt and pepper
8 pineapple rings
1/2 cup of your favorite barbecue sauce
mayonnaise
8 King’s Hawaiian or regular slider rolls

In a large bowl, using your hands, mix the pork, scallions, ground ginger, salt and pepper until just combined. Don’t over mix! Gently form 8 equal patties, with a slight indentation in the middle (this helps keep the burgers from bulging in the middle.)

Preheat your grill for medium-high. Coat the grates with oil or nonstick cooking spray. Place the pork patties on the hot grill and lightly coat tops with barbecue sauce. Cover the grill and cook for about 5 minutes. Flip the burgers and coat with more barbecue sauce.

After you’ve flipped the burgers, place the pineapple rings down on the grill. Cook the burgers for another 4-5 minutes, until cooked through. Cook the pineapple rings for about 3 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes. Remove the pineapple and burgers from the grill and let them rest 5 minutes.

While the meat is resting, toast the rolls on the hot grill until the edges brown nicely, about 1-2 minutes.

Spread more barbecue sauce and some mayo on the rolls, add the burger patty and a pineapple ring, then the other roll. Serve immediately.

Breaded Pork Sandwich

SP and I love to watch Diners, Drive-Ins and Dives. On one episode, Guy Fieri was visiting a restaurant in Indiana that made these massive Breaded Pork Sandwiches. The pork was lightly breaded and fried until crispy, served on a bun with lots of fresh veggies. I haven't been able to get it out of my head since. I finally decided to put them on the menu and boy, am I glad I did.

Words cannot describe how amazing this was. The crispy pork, the tang from the mustard and pickles, the crunch of the lettuce. Everything came together perfectly. The only way to eat this is to start with the pork that hangs over the edges, but when you finally get a bite of everything together it's incredible.

You want to get the pork as thin as possible. I thought I'd gotten it pretty thin but it puffed a bit while it was cooking. You want a very, very thin pork cutlet for this sandwich.

Breaded Pork Tenderloin Sandwich
As seen on The Cooking Channel

4 pieces boneless pork chops
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard

Pound each pork chop with a mallet until 1/4-inch thick and 6 to 8 inches across.

Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.

Heat 1/2-inch oil in a large high-sided skillet until shimmering. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and Panko in the third. Sprinkle all three dishes with salt and pepper.

Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.

Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

Pork Ribs

If I had known ribs were this easy to make at home I would have been making them once a week.

We recently had a BBQ-themed dinner with our friends C&T. Among other things, T made four racks of ribs. I probably had half a rack myself and when she asked if we wanted to take some home I jumped at the chance. I knew I had to blog about these because (1) they're so delicious and (2) they're so easy to make.

Photo credit - T. Casey

T gave me basic instructions for the ribs and told me she used Pioneer Woman's recipe for BBQ sauce. I can't wait to make these myself this summer. I've also talked her into making another rack or two for our next themed dinner in August.

Pork Ribs

pork rib racks (4 racks will feed an army)
pork rub (T used McCormick Grill Mates pork rub)
BBQ sauce

Preheat the oven to 225 degrees.

Rub the ribs on both sides with some of the pork rub. Lay each rack in a double layer of foil. Add 1/4 cup of water and then seal the foil around the ribs.

Bake for 2 hours.

While the ribs are baking, make the BBQ sauce (recipe below or use your own). Once the ribs are done, remove them from the foil. Spread some of the BBQ sauce on each rack.

Preheat a grill to high. Lay each rack on the grill. You want to leave them alone so they get a nice crust.

Remove the ribs from the grill. Place one rack at a time on a cutting board. Slather with more sauce on both sides. Using a very sharp, long knife, cut the ribs between the bones. Pile on a serving platter and have lots of napkins on hand.

Homemade BBQ Sauce
As seen on Pioneer Woman

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce (or a few shakes of red pepper flakes)
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers or red pepper flakes, vinegar (or less to taste), Worcestershire sauce and salt and stir.

Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Yield: 2 cups

Pizza Fridays: Pizza with Ground Pork, Leeks and Rosemary

I had 8oz of ground pork in the freezer and absolutely no idea what to do with it. Then Coleen posted this Pizza with Ground Lamb, Leeks and Rosemary and I figured I could sub pork for the lamb.

I forgot to season the pork with salt and pepper while it was cooking, but otherwise this was a pretty good pizza. I really enjoyed experimenting with different toppings this winter and I'd definitely make this one again. Now that it's warm I'll be switching to flatbread pizzas or burgers on Fridays since cranking the oven to 550 degrees when it's 90+ outside isn't appealing.

Pizza with Ground Pork, Leeks and Rosemary
Slightly modified from The Reheaded Baker

8 ounces ground pork
salt
freshly ground black pepper
2 tablespoons olive oil, divided
1 leek (white and light green parts only), rinsed, halved and sliced 1/4-inch thick
1 lb pizza dough
1 (14-ounce) can diced tomatoes, drained
Pinch of red pepper flakes
shredded mozzarella
2 stalks fresh rosemary

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the ground pork and cook, breaking up clumps with a wooden spoon or spatula, until fully browned. Season with salt and pepper. Remove from the skillet to a paper-towel-lined plate to drain the fat. Wipe out the skillet.

Heat the remaining tablespoon of oil in the same skillet over medium heat; add the leeks and a pinch each of salt and pepper, and cook, stirring frequently, until the leeks are soft, about 8 minutes.

Place a pizza stone in your oven and preheat the oven to 475 degrees.

Season the diced tomatoes with pepper and red pepper flakes. Strip the rosemary leaves off of the stems; discard the stems. Roughly chop the leaves.

Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the tomatoes in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle half the mozzarella over the tomatoes, then sprinkle on the chopped rosemary.

Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust starts to appear dry. Partially remove the pizza from the oven, very carefully sprinkle the ground pork and leeks over the pizza, then sprinkle on the remaining half of the mozzarella cheese. Return the pizza to the oven to bake another 2 to 4 minutes, until the top layer of cheese has melted and the crust is golden brown.

Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.

Pork Carnitas

Another pork taco recipe? Yes, I know on Monday I shared a recipe for Cuban Street Tacos. SP actually made these Pork Carnitas back in early March and I'm just getting around to blogging them now. So I hope you guys like pork tacos!

As you may have realized, we've started doing Sunday dinners with my parents again. It started back in September after my stepgrandmother had a stroke and was subsequently moved to a long-term care facility. Things were very rough in the beginning, especially for my parents since my stepdad is the only one local and a lot of the burden of his mother's care fell to him. SP thought it would be a good idea to take food over to their house on Sundays so they could relax, spend time with Baby Girl and not have to worry about dinner for one night. SP and I recently started alternating the cooking so he could try out some new recipes and get back into the kitchen.

SP actually prepared this whole meal himself while me, Baby Girl and my mom were at the Philadelphia Flower Show for the day. The flavor was outstanding. I was expecting a citrus flavor from the orange juice but all it did was add to the overall depth of flavor. These tacos were meaty and delicious.

Pork Carnitas
Williams-Sonoma Mexican cookbook

3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (if necessary)
12 corn or flour tortillas, warmed
guacamole
salsa fresca
refried beans

Cut off any big pieces of fat from the pork and put the fat into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water, cover and continue cooking.

Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 minutes longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.

Immediately transfer the pork to a warmed serving bowl. Serve with the warm tortillas, guacamole and salsa to make tacos.

Cuban Street Tacos

For our Mexican feast last month T made these Cuban Street Tacos. She prepped and cooked it before we got there, so the only thing we had to do was pull the pork and broil it.


Photo credit: T. Casey

This had such great flavor. And I loved the crispy bits so don't skip that step! I definitely ate way too many of these (we all did).


Photo credit: T. Casey

Cuban Street Tacos
As seen on Sweet Peas Kitchen, adapted from What's Cookin' Chicago, originally adapted from Cook's Illustrated, June 2008

1 (4-pound) boneless pork butt, cut into 2-inch chunks
1 tablespoon sea salt
1 tablespoon oil
1 cup water
1 cup chicken stock
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 bay leaves
3 large garlic cloves, minced
1 to 2 jalapeños, minced
1 onion, peeled and halved
juice of 1 lime
1 medium orange, halved and juice, rinds reserved
8 corn tortillas
1 small red onion, thinly sliced
1/2 cup chopped cilantro
1 cup Monterey Jack cheese
2 limes, cut into wedges

Rub the pieces of pork shoulder all over with salt. Refrigerate for at least 1 hour.

Preheat oven to 300 degrees F.

Heat oil in a Dutch oven over medium-high heat. Add pork and sear pieces on all sides. Once all the pork is seared and lightly browned, remove from the pot and place in a large bowl. Pour in water and chicken stock, scraping the bottom of the pan with a flat-edged spatula to release all the tasty brown bits. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer, stirring occasionally. Add pork pieces and cover the pot and place it in the preheated oven. Bake for 1 hour, take a peek and give the pot a stir to turn the meat. Put the lid back on and let it continue to bake in the oven for another hour.

After 2 hours of baking time, remove the pot from oven. Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a large bowl; set aside. Place the pot on the stove top and let the remaining liquid come to a boil over high heat. Let it boil until it thickens up and is reduced to about 1 cup, about 10 -15 minutes.

Lower racks to near the bottom of the oven and turn oven to broil. In the bowl, pull each piece of pork in half using two forks. Pour the reduced liquid over the pork and add salt and pepper to taste; stir to combine. Place the coated pieces of pork on a wire cooling rack set on a baking sheet. Broil the meat for 5 to 8 minutes on each side until well browned. Serve immediately in warm tortillas. Garnish with red onion slices, cilantro, Monterey Jack cheese, and lime wedges.

Hoisin Pork with Rice Noodles

A few weeks ago we restocked our freezer with frozen pizza dough and realized something very important - our freezer isn't very big. We have one of those French-door, freezer-on-the-bottom contraptions and there just isn't that much freezer space down there. I also tend to horde things like half-eaten loaves of bread, bananas and single servings of pasta sauce with the very good intention of using them up while really all I'm doing is taking up valuable freezer space that could be used for banana chocolate chip muffins, egg bake or breakfast burritos.

SP told me it was time to do a purge. He challenged me to only cook from the freezer until it became more manageable. I like a good challenge so off I went, searching through the freezer bags to see just what was in there that I could use to feed my family for the week. I found two lonely pork chops and immediately thought of this recipe for Hoisin Pork with Rice Noodles.

The original recipe calls for thinly sliced pork tenderloin but I just thinly sliced the chops and it worked out perfectly. This was such a simple dish I wasn't sure if we'd like it but we all loved it. Baby Girl was especially fond of it - the kid loves carrots, bless her - and any pasta dish is guaranteed to be a winner, even if they're rice noodles.

Hoisin Pork with Rice Noodles
As seen on So Tasty, So Yummy

1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon fish sauce
3 tablespoons rice vinegar
3 tablespoons hoisin sauce
juice of half a lime
2 cloves garlic, finely minced
1 teaspoon - 1 tablespoon Sriracha, to taste
1 lb pork tenderloin, cut into thin strips
10 oz dry rice noodles
2 carrots, peeled and grated
2 tablespoons minced cilantro

In a medium bowl, whisk together the soy sauce, water, oil, sugar, fish sauce, vinegar, hoisin, lime juice, garlic and Sriracha. Add pork and turn to coat pork pieces; cover and allow to marinate overnight in the fridge.

Heat a skillet over medium-high heat. Once hot, add the pork and the marinade. Cook until the pork until cooked through, about 6-8 minutes.

Meanwhile, prepare the noodles per the package instructions. Drain and toss the cooked noodles, carrots and cilantro with the cooked pork and sauce. Serve immediately.

Garlic Herb Pork

I was looking for a new recipe for pork tenderloin when Nichole posted this recipe for Garlic Herb Pork.



The fresh herbs and garlic made a nice paste to rub over the pork. I think next time I might let the rub sit on the pork for a few hours so the flavors could infuse into the meat a bit.



Garlic Herb Pork
As seen on The Cookaholic Wife, from Once a Month Mom

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt
1/2 teaspoon pepper
2 lbs. pork tenderloin, trimmed

In a small bowl, combine 1 tablespoon of the olive oil with the garlic, fresh herbs, salt and pepper. Rub over the pork.

Preheat the oven to 400 degrees. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat,

Add the pork to the skillet and brown on all sides, then place in the oven for 20-25 minutes, turning the pork over every 5 minutes.

Remove the pork from the oven and allow to rest, tented with foil for 5 minutes before slicing.

Pork Chops with Pineapple Fried Rice

My friend Melissa has been raving about these Pork Chops with Pineapple Fried Rice since the first time she made them. I was hemming and hawing about making them (it's been a long time since I last cooked pork chops) but I finally bit the bullet and I'm so glad I did.

Sadly, I couldn't find bone-in pork chops in my supermarket. They didn't even have them in the meat case. I'm not sure why - they had bone-in chicken breasts - but no bone-in pork chops. I ended up pounding the boneless chops out to an even thickness and just cooked them for less time. The key to fried rice is to cook the rice the night before. Every other time I've tried to make the rice the same day it clumps together and is totally unappealing. This was perfect - each grain stayed separate. Don't skip that step. It takes some planning ahead but it's well worth it.

This was a great dish and the leftovers were even better the next day.

Pork Chops with Pineapple Fried Rice
Very slightly modified from Alosha's Kitchen, who adapted it from Pioneer Woman

1 large can pineapple chunks, drained
4 cups white rice, cooked the previous day and chilled overnight (from 1 1/3 cups dry)
4 boneless pork chops, about 1 1/2" thick
1 tablespoon canola or vegetable oil, divided
1 large sweet onion, sliced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
1 teaspoon chili garlic sauce
3 cloves garlic, minced
2 eggs, beaten
1 small red bell pepper, seeded and sliced thin
1 1/3 cups frozen peas
2 tablespoons soy sauce (additional)

Saute the pineapple chunks over high heat in a non-stick or cast iron skillet until they start to brown. Set aside.

In the meantime, heat 1/2 tablespoon oil over medium high heat in a large deep skillet. Add the pork chops to the pan. Sear on both sides until they're golden brown. Add the sliced onions and work them into the spaces between the chops. Let them cook for about 5 minutes.

When the onions are soft, add the soy sauce, rice wine vinegar, honey, and chili garlic sauce. Stir the sauce around, and let it cook for another 5 minutes, until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce simmer for another 30 to 45 seconds. Pour the sauce over the pork chops, then cover the bowl tightly with aluminum foil. Set aside.

Add the other 1/2 tablespoon oil to the same pan and heat over medium-high heat. Add the bell pepper and sauté for 2 minutes, until just soft. Add the garlic and stir it around, then add the eggs and immediately stir them to scramble. Add the peas and 2 tablespoons of soy sauce. Add the cooked rice then gently stir in the cooked pineapple chunks. Mix everything together.

To serve, pile some of the rice on a plate, then top with a pork chop and onions. Drizzle a little bit of sauce over the top.

BBQ Spiced Pork Tenderloin and Corn Risotto

I had one more pork tenderloin in my freezer and I always keep frozen corn on hand as well, so when this BBQ Spiced Pork Tenderloin and Corn Risotto popped into my Google Reader I immediately put it on the menu.

This was another quick and easy pork tenderloin recipe to keep in my arsenal, although I wish I'd been able to take a better photo to go with it (the pork was pink but not as pink as this picture makes it look).

BBQ Spiced Pork Tenderloin and Corn Risotto
As seen on Our Share of the Harvest

For the Pork:
3 tablespoons dark brown sugar
2 tablespoons white sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons ground black pepper
2 teaspoons ground ginger powder
2 teaspoons onion powder
1/2 teaspoons crushed dried rosemary
1 1-2 lb pork tenderloin

For the Corn Risotto:
2 cups frozen corn, thawed (or fresh, if in season)
4 cups chicken broth
4 tablespoons unsalted butter
1 shallot, finely chopped
1 cup Arborio rice
1/2 teaspoon fresh thyme leaves
3 scallions, thinly sliced
1/4 cup grated Parmesan
Kosher salt and black pepper

In a small bowl, combine all spices. Rub mixture over surface of pork using as much or as little as you'd like. Keep the rest in the pantry in an air-tight container.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place tenderloin in a small baking dish or roasting pan, coated with cooking spray, and cook in the oven for approximately 30 minutes or until the meat has reached 145 degrees. Let rest for at least 5 minutes before slicing.

In a food processor, puree 1 cup of the corn until smooth. Heat the broth on the stovetop in a medium pot.

In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time and waiting until the liquid is absorbed before adding the next cup.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the scallions, Parmesan, salt and black pepper to taste.

Roasted Pork Tenderloin with Buttery Pan Sauce

Pork tenderloin is one of those meats I only remember I like when I have 3 of them in my freezer waiting to be used. I'm always one the lookout for new ways to prepare it. I came across Amy's Roasted Pork Tenderloin with Buttery Pan Sauce and decided to make it with one of my recent recipe swaps (Balsamic Parmesan Asparagus).

I'm a big fan of marinating pork tenderloin overnight so it has plenty of time to soak up all the yummy flavors. This had great flavor and the pan sauce was perfect.

Roasted Pork Tenderloin with Buttery Pan Sauce
As seen on Very Culinary, adapted from Chef Mommy

1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1 1/2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, minced
1 pound pork tenderloin

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup chicken broth
3 tablespoons of pork marinade (reserved)
2 teaspoons unsalted butter
1/2 tablespoon brown sugar

Combine all marinade ingredients and reserve 3 tablespoons in a small container. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours or overnight.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place tenderloin in a small baking dish or roasting pan, coated with cooking spray, and cook in the oven for approximately 30 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

In the meantime, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Give the reserved marinade a quick stir and add it to the pan; let it boil down for 2 minutes. Add the butter and brown sugar; remove from heat stirring until butter has melted and sugar has dissolved. Cut the tenderloin into medium slices and pour the sauce on top.

Pork Tenderloin Stuffed with Brie and Bacon

Pork tenderloin is so cheap at our supermarket that buying it is a no-brainer. A woman on my cooking board recently made this Pork Tenderloin Stuffed with Smoked Gouda and Bacon and highly recommended it, so I figured I'd give it a try, swapping the Gouda for Brie since I had half a wheel leftover from Thanksgiving.

Unfortunately I didn't secure the tenderloin tightly enough and most of the cheese leaked out as it melted, which was a huge bummer. The few pieces with cheese were delicious and it did mix with some of the bacon, but I'd been hoping for more cheesy goodness inside the rolled-up pork. Next time (and there will be a next time) I'll need to be more careful. This was delicious even with the missing cheese. You can't go wrong with bacon.

Pork Tenderloin Stuffed with Brie and Bacon
As seen on Elly Says Opa!

1 (about 1 lb.) pork tenderloin
1/4 lb. bacon, chopped
3 oz. Brie, rind removed, cut into cubes
Fresh or dried parsley, to taste
Fresh or dried sage, to taste
Salt and pepper
Olive oil (optional)

Preheat the oven to 375.

Cook the chopped bacon in a skillet and remove with a slotted spoon. Reserve bacon fat.

Butterfly pork tenderloin and pound slightly to thin it out. Sprinkle with salt, pepper, sage and parsley. Top with the Brie and the cooked bacon.

Starting at one end, roll the pork tenderloin up end to end (or tri-fold it, like you would a letter). Secure with kitchen twine or toothpicks.

Sprinkle salt and pepper on the rolled up tenderloin and roast it in the oven for 50-60 minutes until the internal temperature is 140 degrees. OR Rub the tenderloin with a little olive oil, salt and pepper. Sear it in a hot pan to brown on all sides, and then put it in the oven to finish cooking, 30-40 minutes. OR Sprinkle salt and pepper on the rolled up tenderloin and sear it in the reserved bacon fat to brown on all sides, and then move the skillet to the oven to finish cooking, 30-40 minutes.

After you remove the tenderloin from the oven, put it under a foil tent to rest for about 10 minutes before slicing it.

Roti de Porc au Lait

It's been awhile since I cooked pork. While we haven't gone completely vegetarian, we are eating way less meat these days. I wanted a little variety and Katie has had this Roti de Porc au Lait on her weekly menu a few times since she made it for one of the recipe swaps so I figured I needed to give it a try.

This was definitely a fall meal, what with the mashed potatoes and green beans alongside the pork. I couldn't tell you the last time I bought potatoes - I feel like it's been ages since we've eaten them. Baby Girl was thrilled to see them on our plates - she loves mashed potatoes. We both enjoyed the pork but the sauce, which Katie complained was too thin when she made it, was too thick. I wish it had been a little thinner so it could have soaked into the meat and potatoes.

I really enjoyed the cooking method of slowly simmering the meat in the milk sauce, but my sauce was starting to burn so I had to check on it often, making this less of a "set it and forget it" meal than I'd hoped. Still delicious, though.



Roti de Porc au Lait
From Anthony Bourdain, as seen on So Tasty, So Yummy

3 pound boneless pork loin roast
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
2 tablespoons flour
2 cups whole milk (important not to "skim" on this)
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1 bay leaf

Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, swirl in the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate.

Add the onion, carrot, leek, and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add milk, parsley, thyme and the bay leaf. Bring to a boil and cook over high heat for 5 minutes.

Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.

Remove the bay leaf from the sauce. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and serve immediately.