Tag: pork

Ingredients

2 small ham hocks, approx 1kg/2lb 4oz each
sunflower oil, for greasing
2 tbsp wholegrain mustard
small handful parsley, chopped
handful of sweet gherkins and silverskin onions
1 sheet gelatine

FOR THE STOCK

500ml cider
2 carrots, chopped
2 celery sticks, chopped
1 large onion, chopped
2 bay leaves, fresh or dried
6 thyme sprigs
6 whole peppercorns

Serves 8

Prep 30 mins
Cook 3 hrs 30 mins
Plus chilling

Method

Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 21⁄2-3 hrs or until the meat falls from the bone. Leave to cool in the pan.
Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine, putting a layer of gherkins and onions in the middle.
Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with capers and toast.

2 kg pork shoulder
0.5 kg pork belly
250g rusk or breadcrumbs (10%)
250ml cold water (10%)
25g salt (1%)
12.5g seasonings (0.5%)

Clean all surfaces,  knives,  boards,  etc.  Sterilize all grinder parts in Milton for 30 minutes.

Rinse sausage casings to remove most of the salt and let them soak in cold water for 30 minutes.
Cube the meat into 1″ sided cubes and remove any large bits of gristle or connective tissue.  Weigh the meat to adjust the amount of salt,  breadcrumb,  water and seasoning required. Put the meat in the freezer for 30 minutes to firm it up.  This helps in the grinding.

Grind meat through a fine plate. Put the ground meat in the fridge to cool it down.  While the meat is chilling,  measure out all of the other ingredients.

Mix well.  Cook a small sausage patty to verify the seasoning.  Adjust if necessary.

Thread the sausage casing onto the filler tube.  Make sure everything is wet.  Leave 2 inches of untied sausage casings at the end. Fill the sausage casing. Knot the ends. To make links,  make a dentin the sausage where you want to link it and twist in alternate directions for each link.

8 thick slices of white bread cut into small pieces
Milk for soaking
1kg of lean pork mince
2 medium onions, chopped
1 tbsp dried sage, chopped
1 tsp dried rosemary,  chopped
1 tsp dried thyme,  chopped
Salt and pepper

1. Soak cubed bread in enough milk to cover.
2. When soft, squeeze out excess moisture.
3. Mix the bread, pork, onion, herbs, salt, and pepper.
4. Push into a loaf tin , pressing down firmly and evenly.
5. Place the loaf tin in a roasting tin filled with freshly boiled water
6. Cover with foil,  place the roasting tin in a preheated 175degC oven bake 2 hours.

Ingredients

450g ground pork+ground veal
1 medium finely chopped yellow onion
1 tsp salt
3/4 tsp ground black pepper
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
125ml vegetable stock
125ml white wine
250ml milk
75g fine breadcrumb

In a large heavy bottomed pan, lightly sweat the onions, then brown the pork and veal mince (about 5 minutes). Add all the spices, mix well, then add wine, stock, milk and bread crumbs, stirring over medium heat.

Reduce the heat to low, cover, and cook, stirring occasionally, until the meat is very tender and most of the liquid is evaporated, about 45m.

Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

Remove from the heat and adjust the seasoning, to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

* Serve with thinly sliced French bread or toasted French bread croutons.

Current Mood: Full

For the Rub:
1 tbsp kosher salt
1 1/2 packed tbsp brown sugar
2 tsp smoked paprika
1 1/2 tsp freshly cracked black pepper
1 tsp onion powder
1 tsp mustard powder (Coleman’s preferably)

1 (5 to 6 lb) bone-in pork shoulder roast
flavourless oil, such as canola or safflower
1 bottle of your favourite BBQ sauce, plus extra for serving
1/3 cup apple cider vinegar, plus extra for seasoning
kosher salt and freshly cracked black pepper, as needed

Add all ingredients for the rub to a small bowl. Whisk to thoroughly mix. Evenly coat the pork shoulder with the rub, massaging the seasonings into the meat. Wrap the seasoned pork tightly in plastic wrap. Place in the fridge and let marinate for 2-6 hours.

Preheat oven to 275F/135C degrees.

Remove seasoned pork from fridge and let sit at room temperature for about 1 hour.

Coat the pork roast with oil and place into a glass or ceramic baking dish, fat-side up. If you have one, insert a digital meat thermometer into the middle of the roast and set the alarm for 190 degrees. Do not let the thermometer touch any bones.

Place the roast into the preheated oven. Roast for 6-7 hours, basting with pan juices every hour or so, until the meat has reached an internal temperature of 190 to 200 degrees and is fork tender. Remove from oven, place the roast on a platter and loosely cover with foil. Let the roast rest for 1 hour before shredding.

Once the pork has been removed from the baking dish, pour all of the pan juices (aka jus) into a small container. Place the jus into the fridge to chill. (Chilling the jus will help all of the fat rise to the top and solidify so it is more easily removed!)

After the pork has rested, use your hands or two forks to shred into chunks. At this stage you can either finish the preparation for immediate consumption or place the pork into an airtight contain and refrigerator for 1 day until ready to eat.

Place the pulled pork into a pot and place over medium low heat. Remove the jus from the fridge. Using a spoon, scrape off the solidified fat and discard or save for another use. Add the jus, bottle of BBQ sauce and apple cider vinegar to the pot with the pork. Stir to thoroughly coat all pork with sauce. Heat until pork has absorbed most of the sauce and is heated through. Taste and adjust season as desired with kosher salt, freshly cracked black pepper and more cider vinegar or BBQ sauce. Serve with on Kaiser rolls with coleslaw and extra BBQ sauce or hot sauce as condiments. Enjoy!