lululu at home » Pork

Crown Roast of Pork with Vegetable Paella and Romesco Sauce

fanny — Mon, 30 Jan 2012 23:32:55 +0000

If everybody should have a go-to meal to impress your guests, whether a Sunday family dinner, or hosting friends on a Saturday night. THIS IS IT!

This might look intimating, but I’m telling you what you need is simply a good trusted butcher who sells good quality of meat and does all the work of tying the ribs for you. And all you have to do is to season and roast it.

It was back in New Year holiday when we invited our family over for dinner that I decided to give this recipe a try. And oh my God, wasn’t it impressive? Everyone was fighting to take picture of this roast.

Ingredients (serves 8-10):

Romesco Sauce

2 teaspoons olive oil

1 slice white bread, torn into pieces

2 tablespoons blanched almonds

2 tablespoons chopped walnuts

1 garlic clove

2/3 cup canned diced tomatoes

3 whole roasted red peppers

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 teaspoon dried chile flakes

1/3 cup extra virgin olive oil

Paella

1/4 teaspoon saffron threads

1/2 cup hot water

2 tablespoons olive oil
1 large onion, diced

2 garlic cloves, minced
4 roma tomatoes, diced
1 cup white wine
1 cup chicken broth

2 cup balsmati rice

2 carrots, diced

1 red bell pepper, diced

3 tablespoons finely chopped parsley

1/2 teaspoon smoked paprika

Salt and pepper to season

1/2 cup frozen pea

Pork Crown Roast

1 teaspoon smoked paprika

2 teaspoons salt

1 teaspoon freshly ground black pepper

One 12 to 14 ribs crown roast of pork (about 6 to 7 pounds)

Directions:

To prepare Romesco sauce, heat 1 teaspoon olive oil in a medium saucepan set over medium-high heat. Cook nuts and bread pieces until lightly toasted.

Transfer nuts and bread to a food processor. Pulse until finely chopped.

In the same saucepan set over medium heat, heat another teaspoon olive oil. Add garlic and saute for 30 seconds. Stir in diced tomatoes and cook until tomatoes start to thicken, about 10 minutes.

Transfer the tomato mixture to food processor, along with roasted red peppers, vinegar, salt and chile flakes. Process until well combined.

With the motor running, slowly pour in the extra virgin olive oil until the mixture is smooth. Keep in refrigerator if not using on the same day.

To prepare paella, place saffron threads in a medium-sized bowl. Add hot water. Let stand for 15 minutes.

Heat oil on medium high heat in large sautee pan. Add onion, garlic and tomatoes, and cook for 10 minutes. Stirring occasionally.

Add wine, cook for about 20 minutes over medium heat until the liquid is reduced by half.

Add broth, rice, carrots and red pepper. Mix well. Add paprika, salt and pepper.

Cook until the juice bubbles. Reduce the heat to low, cover and cook for 15 minutes or until the rice is tender but still slightly firm.

Stir in pea. Cover and cook for additional 5 minutes. Sprinkle parsley and set aside.

To prepare pork crown roast, preheat oven to 450F.

In a small bowl, stir together smoked paprika, salt and pepper. Pat the crown roast with paper towel to dry. Place in a lightly greased roasting pan. Rub the mixture all over the pork.

Spoon approximately 1 cup of the vegetable paella into the top cavity of the crown roast. Cover the paelle with a piece of oiled foil. Wrap the tips of the crown roast bones in foil.

Roast the pork for 20 minutes. Reduce heat to 325F, and roast the port for approximately 1 hour 45 minutes, or until a meat thermometer reads 145F when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).

Transfer the pork to a platter and let rest for 20 minutes. While the pork is resting, reheat the remaining paella in the oven or microwave.

Present the crown roast of pork on a serving platter, surrounded by the vegetable paella. To serve, remove the string and cut between the ribs. Serve with paella and Romesco sauce.

Grilled Pork Tenderloin with Chimichurri

fanny — Mon, 02 Aug 2010 05:02:53 +0000

This recipe is from “Tyler’s Ultimate”. I wiki-ed a little about “chimichurri” – originated from Argentina and is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from “Jimmy McCurry”, an Irishman who is said to have first prepared the sauce…… However, “Jimmy McCurry” was difficult for the native people to say. Some sources claim Jimmy’s sauce’s name was corrupted to “chimichurri”‘, while others say it was changed in his honor. Interesting!

Ingredients (serves 2):

Chimichurri
3 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh oregano leaves

Juice from 2 limes

3/4 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon whole black peppercorn

Tenderloin

1 pork tenderloin, trimmed of excess fat, patted dry

Salt and freshly ground black pepper to season
1 tablespoon extra-virgin olive oil
Lime juice, for drizzling
Italian parsley, chopped for garnish

Directions:

Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavors to marry.

Reserve half of the chimichurri to serve and marinate the pork with the rest.

Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Don’t over-marinate.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper.

Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 5 to 6 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.

Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce.

Oven Baked Pork Ribs

fanny — Wed, 22 Jul 2009 22:04:00 +0000

You can definitely do it with your BBQ grill. I’ve tried before. Not that it didn’t work, it worked perfectly. But it took 2 hours when people kept asking me “is it done?”, “can we eat it now?”, “how much longer it’s gonna take?” When it’s finally done, everybody was full with other food.

This rib involves slow cooking. You could either cook it way before your BBQ starts, or just like me, use the oven.

Ingredients (serves 6):

2 racks of pork baby back ribs
1/2 cup tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt and pepper to taste

Directions:

Whisk together all remaining ingredients. Pour over the ribs. Marinate overnight in the refrigerator.Preheat over to 300F.

Remove ribs from marinate. Place ribs into a large roasting pan. Reserve marinate.

Bake the ribs until they are fork tender, about 2 hours.

To make dipping sauce, bring to the boil and simmer the marinate in a sauce pan for 5 minutes.

Cut ribs in pieces and serve with dipping sauce.

Pork Shoulder Chops with Caramelized Onions and Baked Potato

fanny — Thu, 31 Jul 2008 18:59:00 +0000

Among all parts of pork, I love pork shoulder. Pork shoulder is always tender and easy to cook. You can either spend little time on chops like this recipe. Or slow-cooking a shoulder roast in an oven, then shred the meat for pasta, tortilla or bruschette. Plus, pork is always the most inexpensive meat that you can feed a crowd without sweating.

Ingredients (serves 2):

Pork Chop

4 small to medium sized pork shoulder chops

1 tablespoon canola oil

2 onions, thinly sliced

1/2 cup white wine

1 cup chicken stock

6 sage leaves, chopped

salt and pepper to season

Baked Potato
2 baker potatoes

2 slices of bacon, chopped

1 cup shredded cheddar cheese

4 green onions, sliced thinly

salt and pepper to season

Directions:

Prick potatoes all over with a fork.

Bake potatoes at 400F for 45 minutes or until tender when pierced with a fork.

Meanwhile, cook bacon in a frying pan on medium low heat for 10 minutes, or until crisp. Drain on paper towels. Let cool.

Pull over half the bacon fat, add canola oil. Season the pork chops with salt and pepper. Sear both sides over medium high heat until nicely brown. Remove the chops to another dish.

In the same pan, saute onions until caramelized, around 10 minutes.

Deglaze the pan with wine. Reduce heat to simmer. Return the pork chops to the pan, add stock and chopped sage. Cover the pan and simmer until pork is tender, about 30 minutes.

For the potatoes, after 45 minutes. Remove them from the oven. Slice the top lengthwise, and scoop out the flesh. Add cheese, crumbled bacon, green onion. salt and pepper. Mash well and then stuff back into the potato shells.

Return to oven and bake for another 20 minutes, or until cheese is melted and potatoes are heated through.

To serve, place baked potato next to the pork chops, pull over onion sauce on top, and sprinkle chopped sage.

Baked Pork Chops with Fried Rice

fanny — Fri, 22 Jun 2007 04:05:00 +0000

Fried rice in Asian food is such a rustic food that is basically a combination of leftover rice with leftover anything to form a one-dish meal. And it actually brings out the beauty of fried rice that there are unlimited range of ingredients that can be used to create your own version of fried rice.

The essence of a good dish of fried rice is the rice itself. You might be surprised to learn that the perfect rice for making this is leftover rice. You have to put the freshly cooked rice in the fridge for at least a day. In that way, the rice will turn firm and be easier to separate. If you go for freshly made rice, your dish will probably be pretty mushy. And that’s the reason why I always cook rice for more than we need, and have the leftover lying in the fridge for days.

Ingredients (serves 6):

Pork Chops
4 pork chops

salt and pepper to season

1/2 cup flour
2 eggs, beaten
1 cup canola oil

Sauce
2 tablespoons canola oil

1 onion, chopped in small pieces
1 garlic clove, mashed
4 tomatoes, chopped in small pieces
1 teaspoon salt
1 teaspoon pepper
1/2 cup ketchup
1/4 cup oyster sauce
1 tablespoon cornstarch
1/2 cup water

Rice

3 tablespoons canola oil

8 bowls of leftover rice

1 egg, beaten

3 tablespoons soy sauce

2 tablespoons sesame oil

Directions:

Pork Chops
Season pork chop with salt and pepper.Dredge the pork chops a piece at a time, first in flour, then in the beaten egg.

Heat oil and deep-fry the pork chops in medium high heat until slightly golden brown. Set aside.

Sauce
In a saucepan, saute the garlic and the onions in oil until transparent without browning.

Add tomatoes. Saute until the tomatoes begin to soften.

Add salt, pepper, ketchup and oyster sauce. Reduce heat and simmer for 15 minutes.

Thicken sauce with the cornstarch and water.

Rice
Heat oil in work until smoking.

Add eggs. Then add cooked rice and stir fry over high heat.

Add soy sauce and sesame oil to taste.

Assemble
Preheat oven to 375F.Put the fried rice on a large oven proof dish.

Place the fried pork chops on top of the rice in a single layer.

Pour the sauce evenly over the pork chop.

Bake in the oven for 20 minutes or until the sauce is slightly brown on top.