1 2½ to 3-pound pork Tenderloin
Rub:
1½ tablespoons black pepper
1½ tablespoons dark brown sugar
1 tablespoon sweet paprika
½ tablespoon Hungarian hot paprika
½ teaspoon ground cayenne pepper
Marinade:
1 cup beer
¼ cup Dijon mustard
¼ cup honey-sweetened mustard (Uncle Dave's® Kickin' Horseradish
Mustard)
¼ cup olive oil
½ yellow onion, diced
3 cloves garlic, pressed
2 teaspoons dried rosemary
½ teaspoon salt
½ teaspoon black pepper
Rinse pork tenderloin in solution of one quart water and ½ cup white vinegar for 10 to 15 minutes, drain and dry well. Mix rub ingredients in small bowl, cover entire tenderloin with rub, allow to remain at room temperature for 30 minutes.
Mix marinade ingredients together to form a smooth mixture, transfer to a large re-useable plastic bag, add tenderloin and marinate in refrigerator at least three hours.
Prepare grill or smoker to 225 to 250 and add handful of soaked wood chips. Remove tenderloin from marinade, reserving marinade. Barbecue using indirect heat for 3 to 3½ hours or until an internal temperature of 170. Add additional charcoal and wood chips as needed to keep grill temperature in 225 to 250 range. Drain marinade into saucepan, bring to low boil and baste tenderloin every 30 minutes.
When cooked, slice tenderloin across grain and serve accompanied with pork barbecue sauce.
Barbecued Pork Loin with Grilled Onions
1½ pounds pork Tenderloin
1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon dried oregano
1 clove garlic, minced
1 large sweet onion
Olive oil cooking spray
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. Sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160°. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time.
2½ pounds pork Butt, cut into 1-inch
cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
½ teaspoon minced garlic
½ cup chopped green bell peppers
½ cup chopped celery
4¼ teaspoons salt
2½ teaspoons cayenne
1½ teaspoons ground black pepper
1 cup finely-chopped parsley
1 cup chopped green onions tops (green part only)
6 cups cooked medium-grain rice
In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell pepper, celery, 1 teaspoon salt, ¼ teaspoon cayenne, and ¼ teaspoon black pepper. Bring the liquid to a boil and reduce to simmer. Simmer for 1½ hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1½ cups of the broth. Using a meat grinder with a ¼-inch die, grind the pork mixture, ½ cup parsley, and ½ cup green onions together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, ½ cup at a time, and mix thoroughly.
1 5-pound boneless pork Butt, cut into
1-inch pieces
½ cup Cajun or Creole spice
1½ teaspoons chili powder
¼ cup paprika
1½ teaspoons Filé powder
3 teaspoons black pepper
1 teaspoon cumin
1½ teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
¼ cup chopped garlic
4 to 6 feet sausage casing
Andouille is a Cajun smoked sausage made with pork butt and heavily seasoned. Traditionally, Andouille is slowly smoked over pecan wood and sugar cane for 7 to 8 hours at about 175°. When smoked, the sausage becomes very dark to almost black in color.
In a mixing bowl, toss the pork with the remaining ingredients. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a ½-inch die. Remove half of the meat and pass through the grinder a second time. Stuff half of the sausage into 1½-inch casings. Tie the casings at 8-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Smoke Andouille at 175 to 200 for about four to five hours.
1 3-pound boneless pork shoulder
½ cup white vinegar
3 tablespoons water
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
3 cloves garlic, minced
2½ teaspoons red pepper flakes
2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper
½ teaspoon coriander
½ teaspoon oregano
¼ teaspoon cumin
6 to 7 feet casings
Chorizo is a hot and peppery Spanish sausage.
Trim fat from chilled roast. Chop enough fat to make one cup, reserve. Discard remaining fat. Cut meat into ½-inch cubes. With coarse blade of food grinder, grind pork and reserved pork fat.
Combine vinegar, water and spices in blender. Sprinkle evenly over pork mixture and mix thoroughly. Form into 4-inch links or patties and refrigerate.
To cook: Place in an unheated skillet, add ¼ cup water per half pound of sausage (if using links). Cover and cook over medium heat for 10 minutes, drain water and cook, uncovered, 8 to 10 minutes.
5 pounds coarse-ground pork Butt
1¼ tablespoons salt
1¼ tablespoons ground coriander
2 teaspoons cayenne pepper
1 tablespoon coarsely-ground black pepper
5 cloves pressed garlic
2 tablespoons paprika
1 cup cold water
Combine all ingredients, mix well and stuff into 1½-inch casing or make patties.
5 pounds coarse-ground pork Butt
3 teaspoons fennel seed
2 teaspoons white pepper
1½ teaspoons sage leaves
5 cloves pressed garlic
3 teaspoons salt
1 cup white wine
Combine all ingredients, mix well and stuff into 1½-inch casings or make patties.
1½ pounds lean pork butt, cubed
1 pound veal, cubed
½ pound pork fat, cubed
1 teaspoon ground allspice
½ tablespoon crushed caraway seeds
½ tablespoon dried marjoram
1 tablespoon white pepper
1 tablespoon salt
3 feet casings, 1½-inch diameter
Prepare the casings. Grind the pork, veal, and pork fat separately through the fine blade of the grinder, mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into four- or five-inch lengths. (Or make patties.) Refrigerate for up to two days or freeze.
1 teaspoon olive oil
2 ounces bulk Andouille sausage, finely chopped
2 tablespoons finely-chopped onions
1 teaspoon minced garlic
1 tablespoon chopped parsley
½ cup cream cheese
Salt
Black pepper
16 large fresh Jalapeños
Cajun seasoning
3 cups flour
2 egg yolks
¾ to 1 cup beer
Pinch of baking powder
Oil for frying
Preheat deep fryer. In a sauté pan, heat olive oil over medium heat and sauté Andouille for 2 minutes. Add the onions and sauté for another minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Stir in the cooled Andouille and onion mixture. Season with salt and pepper.
Split the Jalapeños in half length-wise, leaving the stem attached. Remove the seeds from the pepper and stuff a tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture inside. Season 1 cup of flour with Cajun Seasoning. In a mixing bowl, whisk the yolks and ¾ cup of the beer. Season with salt and pepper and whisk in flour to form a batter. Dredge the stuffed peppers in the seasoned flour and dip the Jalapeños in the batter. Fry Jalapeños in hot oil and until golden brown, about 3 to 4 minutes.
4 boneless pork chops, 1½ inches thick
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon thyme
½ teaspoon allspice
¾ cup Jamaican Jerk Marinade
Rinse and dry chops. Season on both sides with spices. Place pork and marinade in 1-gallon food bag, seal and marinate, refrigerated, for 5 hours. Remove from marinade, drain. Grill over medium coals 6 to 8 minutes per side, basting with boiled marinade, until internal temperature is 160°. Serve with rice.
4 1-inch boneless loin Chops
¼ cup Italian salad dressing
3 tablespoons Louisiana hot sauce
3 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon dried thyme
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Trim chops and place in plastic food bag. Combine remaining ingredients in bowl, mix well. Pour over chops. Seal bag and marinate, refrigerated, at least one hour. Grill chops over hot coals about 30 minutes, turning and basting frequently with reserved marinade.
6 boneless center-cut pork Chops
Olive oil
2 cups beef stock
1 large onion, chopped
1 small bell pepper, chopped
1 rib celery, chopped
5 cloves garlic, chopped
1 teaspoon thyme
1 bay leaf
1½ tablespoons cornstarch dissolved in ¼ cup cold water
¼ teaspoon ground cayenne pepper
½ teaspoon Louisiana hot sauce
1 tablespoon Cajun spice
¼ teaspoon black pepper
¼ teaspoon salt
Pour enough olive oil in iron skillet to cover bottom. Season chops with Cajun spice, salt and pepper. Heavily brown pork chops on both sides and remove. Add beef stock to hot skillet to deglaze. Allow to reduce for several minutes. Reserve. Sauté onion, celery, bell pepper and garlic in skillet. Add seasonings: bay leaf, cayenne, salt, pepper and thyme. Sauté until vegetables begin to brown. Return beef stock and pork chops to skillet and cook until tender. Remove pork chops and add cornstarch mixture to liquid to thicken. Return pork chops to skillet. Serve with rice.
1 5 to 8-pound Boston Butt, smoked
12 ounces apple cider vinegar
4 tablespoons cayenne pepper flakes
4 cloves garlic
Mop:
12 ounces cider vinegar
2 tablespoons cayenne pepper flakes
1 tablespoon salt
2 cups water
While nothing can replicate the sweet taste and aroma of a slow, pit-cooked pig barbecue, this is close. Smoke a Boston Butt with hickory chips for about six hours basting with mop about every 30 minutes.
Put smoked pork roast in a Dutch oven, add cider vinegar, cayenne pepper, and garlic, bake, covered, at 275 for one or two hours or until the meat is falling apart. Remove meat from pan, cool and pull into bite-sized pieces discarding as much fat as possible.
Place pulled pork in a large cast iron pan and add mop sauce. Cook until liquid is nearly evaporated.
4 boneless pork Chops
1 tablespoon Louisiana hot sauce
1 tablespoon Worcestershire Sauce
1 teaspoon thyme
½ cup dry red wine
3 cloves garlic, crushed
Black pepper
Mix all ingredients and marinate pork, refrigerated, at least two hours. Bring to room temperature. Grill over high heat or broil 5 to 7 minutes per side or until done.
1 pound Andouille sausage, diced
1 chicken, cut up
2 quarts chicken stock
½ cup olive oil
1 large onion, chopped
1 large bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
½ cup flour
1 bay leaf
2 teaspoons Creole seasoning
½ teaspoon ground cayenne pepper
1 teaspoon dried thyme
½ cup fresh parsley
1 tablespoon Louisiana hot sauce
½ teaspoon Worcestershire Sauce
Salt and black pepper
6 green onions, tops only, chopped
½ teaspoon Filé powder
Perhaps the simplest of the gumbos, but a hearty one with the classic combination of sausage and chicken. A local smoked sausage or Kielbasa may be substituted for Andouille.
Cover bottom of skillet with olive oil. Season chicken with salt, pepper and Creole seasoning. Brown chicken on both sides and remove. Make the roux: Pour oil used to brown chicken into pot and add an equal amount of flour. Stir on low to medium heat until a dark brown color for a Cajun-style roux. If you prefer a New Orleans style roux, cook it to a medium, peanut butter color over lower heat. Add chopped onion, bell pepper, celery, garlic, cayenne, bay leaf, hot sauce, Worcestershire, and remaining spices; sauté until vegetables are transparent, about 4 minutes.
Remove vegetables and deglaze the skillet with some chicken stock. Return vegetables to skillet, add remaining chicken stock, chicken and sausage. Cook, covered, for about 1½ to 2 hours over low heat. Add Filé powder and parsley and serve over rice. Garnish with chopped green onion tops.
4 boneless pork Chops
2 tablespoons olive oil
1 tablespoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2 medium tart green apples
1 tablespoon butter
1 tablespoon cornstarch
½ cup apple juice
¼ cup half-and-half
Put oil, thyme, salt and pepper in a shallow glass dish. Coat chops on both sides and let stand for 15 minutes while coring and thinly slicing apples. In a large skillet, cook chops with marinade over moderately high heat, about 8 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm in a low oven.
Reduce heat to moderate and add butter to skillet. Add apples and cook about 2 minutes, turning once. Add apples to serving platter and keep warm. Mix cornstarch, apple juice and half-and-half in a small bowl until smooth. Stir into skillet drippings and bring to a boil. Reduce heat and stir until slightly thickened; pour over pork and apples and serve.
4 pork Chops
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, sliced ¼-inch thick
½ cup dry white wine
2 tablespoons red wine vinegar
2 teaspoons sugar
¼ teaspoon ground cloves
1 teaspoon cornstarch
2 tablespoons cold water
Season pork with salt and pepper, pan-sear in 10-inch skillet over medium heat until brown on both sides. Arrange onions on pork. Mix wine, vinegar, sugar, and cloves; pour over onions and pork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Remove pork and onions. Mix cornstarch and cold water. Gradually stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce over pork and onions.
1 pound boneless pork Tenderloin
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon palm sugar or brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon vegetable oil
½ cup coconut cream
1 can unsweetened coconut milk
24 8-inch bamboo skewers
Soak skewers in water for one hour. Slice pork into ¼-inch thick strips 3-inch long by 1-inch wide. Combine curry powder, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until lightly charred. Turn, brush with coconut cream, and grill until cooked.
To prepare Coconut Milk and Cream: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
1 pound lean Pork
1 tablespoon soy sauce
2 tablespoons rice wine or dry sherry
1 pinch salt
2 teaspoons sesame oil
3 tablespoons peanut oil
8 ounces fresh mild chilies
3 tablespoons finely-chopped garlic
1 teaspoon cayenne pepper
1 teaspoon roasted and crushed Szechwan peppercorns
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons sugar
Slice pork into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil. Cut the chilies in half lengthwise and seed them. Heat a wok or large sauté pan until it is hot. Add 1½ tablespoons of peanut oil and the pork, and stir-fry for 1 minute. Remove the pork with a slotted spoon. Re-heat the wok and add the remaining oil. When it is very hot, add the fresh chilies, garlic, cayenne, and peppercorns, stir-fry 30 seconds. Then add the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for another 30 seconds. Return the meat to the wok and heat through. Stir well, turn onto a platter, and serve.
4 boneless pork Chops
3 dried Ancho chilies
2 tablespoons white vinegar
2 cloves garlic
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme
1 tablespoon vegetable oil
Heat heavy sauté pan over medium heat; add chilies. Using spatula, press chilies until they begin to soften and darken, about 2 minutes per side. Transfer chilies to cutting board. Cool. Cut chilies in half lengthwise, remove seeds and stems, discard. Cut chilies into small pieces. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
Drain chilies, reserving ½ cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved cooking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish, spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
Heat oil in large non-stick sauté pan over medium heat. Remove pork from marinade, scrape off excess chile paste. Season pork with salt and pepper. Add to skillet, cook until brown and cooked through, about 5 minutes per side.
Honey and Herb Grilled Pork Roast
1 3-pound boneless pork Tenderloin
1 cup beer
½ cup honey
½ cup Dijon mustard
¼ cup olive oil
½ small onion, diced
1 garlic clove, minced
2 teaspoons dried rosemary
½ teaspoon salt
¼ teaspoon pepper
Combine all ingredients, except pork roast. Put pork roast in large plastic bag or plastic container. Pour marinade over pork. Marinate at least 4 hours in refrigerator, or overnight. Remove pork roast from marinade, reserving marinade. Grill, covered, (or bake at 350) for 30 minutes per pound, basting occasionally. Simmer remaining marinade for at least 5 minutes. Serve drizzled over sliced roast.
1 5-pound boneless pork Butt
Rub :
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne pepper
Baste:
½ cup bourbon
2 tablespoons molasses
1½ cups cider vinegar
1 cup water
2 to 4 chopped Chipotle peppers
2 tablespoons salt
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
2 teaspoons cayenne pepper
Hardwood chips, soaked in water for 1 hour
Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in smoker or covered grill. Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat - between 200° and 225° - and smoke until internal temperature of pork shoulder is 175°, about 5 to 6 hours. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover basting sauce for 5 minutes, shred and sauce the meat.
1 3-pound pork Tenderloin
1 tablespoon sage
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon nutmeg
8 peppercorns, cracked
1 tablespoon seasoned salt
1 cup apple sauce
½ cup brown sugar
Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined.
Pat pork roast dry and press spices on fat cap of roast. Roast with indirect heat in covered grill until 160° internal temperature. Roasting time should be about 90 minutes.
During the last 30 minutes of roasting, combine apple sauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170°. Apply apple sauce mixture. Remove roast from grill and let rest for 10 minutes before carving.
4 boneless pork Chops, 1½-inch thick
½ teaspoon salt
2 apples, cored, chopped
½ teaspoon ground cloves
½ cup raisins
4 tablespoons butter, melted
¾ cup bread crumbs
2 tablespoons chopped chives
1 tablespoon brown sugar
1 cup beef bouillon
½ teaspoon black pepper
Trim the excess fat from the pork chops and cut a slit in each to form a pocket in the fat end. Using a bowl, combine the apple pieces, raisins, bread crumbs, brown sugar, pepper, salt and cloves. Add half the melted butter and chives. Mix well and let stand for a few minutes to allow the flavors to blend. Stuff each pork chop with a generous amount of this stuffing. Skewer the pockets closed using toothpicks. Heat the remaining butter in a heavy skillet. Brown the chops slowly over medium heat, about 5 minutes per side. Add the beef bouillon and bring to a simmer. Simmer over low to medium heat for about 30 minutes or until the pork chops are tender. Remove the toothpicks. Transfer the pork chops to the serving platter and pour the pan juices over them.
Alternately, add any remaining stuffing on the bottom of a baking dish and place the pork chops on top. Add beef bouillon, cover with foil and bake at 350° for ½ hour. Remove the foil and continue baking at 400° for 10 to 15 minutes. Remove the pork chops to a platter, spoon any stuffing around the sides of the chops. Garnish with thin slices of orange twists.
Italian Sausages with Peppers and Onions
1½ pounds Italian sausages (sweet or
hot)
2 tablespoons olive oil
4 garlic cloves, minced
3 large onions, slivered
3 sweet red peppers, seeded and cut into strips
3 sweet green peppers, seeded and cut into strips
½ teaspoon oregano
Pierce each sausage in several places with a fork and place in a heavy frying pan in 1 tablespoon of olive oil over medium-low heat. Turning occasionally, cook until well browned. When sausages are cooked, add 1 tablespoon olive oil and sauté the garlic and onion. Mix in the peppers and oregano. Cook until the onions are lightly brown and the peppers are tender. Place the sausages, peppers, and onions on a warm serving platter.
1 pound boneless pork Tenderloin
2 tablespoons smooth peanut butter
½ cup minced onion
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
Dash hot pepper sauce
1 tablespoon cooking oil
Cut pork into ½-inch cubes. Blend remaining ingredients together with a food processor or blender. Marinate pork for several hours to overnight. Thread pork on skewers and grill over hot coals for eight to 10 minutes, turning occasionally, until done.
Honey Apple Grilled Pork Chops
4 pork Chops
1½ cups apple cider
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons honey
1 clove garlic, minced
¼ teaspoon pepper
Combine all ingredients, except pork chops. Mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade. Place on grill approximately six inches above low to medium coals. Grill for 40 to 50 minutes, turning and basting with marinade every 10 to 15 minutes.
Boil:
2 6-pound pork shoulders
12 whole cloves garlic
3 cups cider vinegar
Mop:
1 teaspoon kosher salt
¼ cup simmer liquid
12 garlic cloves from boiled pork
¾ teaspoon sugar
1 tablespoon cayenne pepper
¼ teaspoon black pepper
3½ cups cider vinegar
Sauce:
1½ cups mop
¼ cup pork-simmering liquid
¼ cup smoky barbecue sauce
Salt
Tabasco® sauce
Filling:
1 pound lean ground pork
½ cup chopped cabbage
2 teaspoons salt
2½ teaspoons sugar
1 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons cornstarch
1 to 2 teaspoons sesame oil
1 package wonton skins
Sauce:
2 tablespoons hot chili sauce
3 tablespoons soy sauce
1 teaspoon powdered ginger
1 teaspoon sesame oil
Put the ground pork in a bowl and press it into a flattened ball. Sprinkle half of the salt lightly over it, flip the meat over and then do the same on the other side. Mix it in well, then do the same for the sugar. Add in the soy sauce. Peel off the outside layer of cabbage, then cut off the big stem at the bottom enough to easily peel off a couple more leaves. Chop about 3 to 5 leaves of a small head of cabbage. The cabbage must be chopped really, really fine. Mix the cabbage evenly into the meat.
Start a pot of water boiling.
Sprinkle the cornstarch into the meat mixture and mix in well. Depending on how soft you want the meat inside to be, add more cornstarch to make it softer. Add the sesame oil and handle the meat lightly. Add just enough so the meat's not too sticky. Make the dumplings by putting about 1½ teaspoons of filling into the center of each wonton. Wet the edges with water and fold the skins over into a triangle. Put some dumplings in boiling water, uncovered, 5 minutes, until dumplings float, and then remove them into a bowl. Let the water boil again each time before putting in a new batch.
Andouille in Comforting Barbecue Sauce
1 pound Andouille sausage
½ cup diced onions
¼ cup diced celery
1 bell pepper, chopped
1 tablespoon finely-chopped parsley
Peanut oil
2 cloves garlic, finely chopped
½ cup steak sauce
½ cup ketchup
1 teaspoon Louisiana hot sauce
¼ teaspoon ground cayenne pepper
½ teaspoon salt
1 cup Southern Comfort® whiskey
Sauté onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and simmer one hour or until thickened. Slice Andouille ¼-inch thick and combine with sauce. Heat well. Serve with small pieces of French bread.
2 pounds boneless pork Shoulder, cut into
1-inch cubes
¾ cup peanut oil
¼ cup cider vinegar
1 garlic clove, peeled and split
½ teaspoon salt
1 teaspoon Italian herbs
3 green peppers, cut into 1-inch pieces
1 16-ounce can pineapple chunks
Place pork cubes in a nonmetal bowl. Combine oil, vinegar, garlic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain marinade and reserve. Alternately thread pork cubes, peppers and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.
8 to 10 pounds boneless pork Butt
2 tablespoons salt
3 - 4 tablespoons ground cayenne pepper
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons ground cinnamon
2 tablespoons chopped garlic
Tasso is a spiced and smoked Cajun ham.
Trim the pork of excess fat and cut into 1-inch thick, 4-inch long strips. Mix seasoning together and place in shallow pan. Roll each strip in seasoning and place on tray. Cover with plastic wrap and refrigerate overnight or up to two days.
Smoke pork strips in covered grill 5 to 7 hours. Cool completely and refrigerate.
2 pounds boneless pork Butt
Marinade:
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon red bean curd
1 teaspoon Five-Spice powder
Basting Liquid:
3 tablespoons honey
3 tablespoons boiling water
Cut pork butt in half. Cut the two halves into ¾-inch strips. Put the strips in a bowl with the marinade and mix well to coat. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt sugar mixture. Use curved skewers to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ¼ inch. Roast the pork at 350° for 45 minutes, basting occasionally with the malt sugar. Increase the heat to 425° and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut into ½-inch slices. Arrange the pork slices on a platter.
10 pounds boneless pork roast
1 cup chopped onion
¾ cup chopped garlic
½ cup Tiger Sauce® or sweetened hot sauce
1 teaspoon chopped parsley
½ cup Worcestershire Sauce
2 tablespoons steak sauce
2½ tablespoons dry mustard
Seasoned salt
1 6-ounce can tomato paste
3 tablespoons brown sugar
Marinade: Combine onion, garlic, and parsley with the Tiger Sauce, Worcestershire Sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast. Allow to sit in the refrigerator for 6 hours or overnight.
Sauce: Mix tomato paste and the brown sugar and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 165. Brush with tomato sauce when done and serve.
2 1½-pound pork Tenderloins
Marinade:
2 tablespoons soy sauce
2 tablespoons Hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1½ teaspoons minced ginger root
1½ teaspoons brown sugar
1 clove garlic, minced
½ teaspoon sesame oil
Pinch Five Spice powder
Trim any fat off tenderloin; tuck ends under and tie each with butcher's twine. Place in a shallow glass dish.
Marinade: Whisk together soy sauce, Hoisin sauce, sherry, black bean sauce, ginger root, sugar, garlic, sesame oil and Five Spice powder. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temperature before cooking. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a 375 oven for 30 to 35 minutes, or until meat thermometer registers 165 and meat still has a hint of pink. Remove to cutting board, and tent with foil. Let stand for 10 minutes. Remove string and slice pork diagonally into thin slices.
Variations:
Thai Barbecue Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase ginger root to 1 tablespoon. Substitute 1 tablespoon chopped fresh coriander for Five Spice powder.
Szechwan Barbecued Pork: Substitute 1 teaspoon Chinese chili paste for Five Spice powder. Add 1 green onion, chopped.
Spicy Pork Strips with Black Fungus
¾ pound boned pork Shoulder
½ tablespoon dark soy sauce
¼ cup cloud ear black fungus
¾ cup bamboo shoots
½ cup water chestnuts
6 thin slices ginger
1 tablespoon Szechwan hot sauce
¼ cup stock
2 green onions, oriental sliced
2 tablespoons peanut oil
Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2-inch strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2-inch strips, and water chestnuts into thin rounds. Mix Szechwan hot sauce with stock. Thinly slice green onions on bias. Drain, wash and thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork and stir-fry for about 1 minute or until slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears and ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep stirring until sauce reduces to almost nothing. Add green onions at last minute.
1 2½-pound pork Tenderloin
2 tablespoons red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
¾ cup white vinegar
2 medium onions, finely chopped
1 green bell pepper, chopped
2 cups barbecue sauce
Rinse pork and pat dry. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork. Cover loosely with wax paper and refrigerate overnight. Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour. Preheat the oven to 300. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 165. Remove roast and let stand 1 hour. Keep the pan juices. Chop meat into ¼-inch shreds. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm, without boiling, until heated through.
3 pounds boneless pork Shoulder, cut into
½-inch cubes
½ cup olive oil
4 cups chopped yellow onions
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeño peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into ½-inch pieces
1½ tablespoons dried oregano
5 cups chicken stock
Salt
1 28-ounce can crushed Italian plum tomatoes, drained
1 potato, peeled and grated
12 large Poblano chilies, roasted and peeled or
1 28-ounce can whole roasted mild green chilies, drained
In a large casserole or Dutch oven, warm the oil over medium heat. Add onions, garlic, Jalapeños, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Add chicken stock, 1 teaspoon salt, crushed tomatoes and the grated potato. Bring to a boil, lower heat and cook partially covered, for 1½ hours, stirring occasionally. Cut the Poblano into ½-inch strips. Add to the chili and cook, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened.
Grilled Marinated Pork Chops with Habanero Cherry Sauce
6 center cut pork Chops
¼ cup brown sugar
¼ cup Dijon mustard
¼ cup soy sauce
8 ounces butter
1 carrot, finely chopped
1 celery stalk, finely chopped
½ medium onion, chopped
1 tablespoon grated fresh ginger
2 sprigs fresh thyme
1 tablespoon minced shallots
1 tablespoon minced garlic
1 bay leaf
3 black peppercorns
¾ cup Port wine
1 pound fresh cherries, stemmed and pitted
1 Habanero chile, seeded and minced
3 cups pork or chicken stock
2 tablespoons cornstarch
1 tablespoon water
Salt and pepper to taste
Combine the brown sugar, mustard and soy sauce and mix well. Spread the mixture evenly over the chops and marinate, covered, in the refrigerator for 4 to 5 hours. Melt 1 ounce of butter in a non-reactive pan and sauté the carrot, celery, onion, ginger, thyme, shallots, garlic, bay leaf, and peppercorns until the onion turns golden brown. Add the port wine, heat and reduce until thick. Add the cherries and the Habanero and cook until all the juices are extracted from the cherries. Add the stock, bring to a boil, then reduce the heat and simmer for 45 minutes. Remove from the heat and strain through a fine sieve, pressing to extract all the juices. Return the strained liquid to a pan over low heat and whip in the remaining butter, 1 ounce at a time. Dissolve the cornstarch in water and add to the sauce. Heat and stir until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste. Keep the sauce warm. Grill the pork chops about 10 minutes per side and serve with sauce.
1 Boston Butt (about 3¼ pounds)
¼ cup pork marinade
1¼ cups sugar
1 tablespoon salt
2 teaspoons rice wine
¼ cup soy sauce
1 teaspoon Five Spice powder
1 cup water (for roasting pan)
Glazing sauce (see below)
Marinade:
½ cup oil
8 garlic cloves, peeled and minced
1¾ cups Hoisin sauce
1¾ cups ground bean sauce
1¼ cups sugar
½ cup red bean curd
½ cup Sesame seed paste
Glazing Sauce:
1 7½-ounce container of maltose sugar
¼ cup hot water
2 teaspoons rice wine
Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool. Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar, cool.
Combine the sugar, salt, rice wine, soy sauce, marinade and Five Spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes. Preheat oven to 500. Pour the water into a roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side for 8 minutes longer. Reduce the oven temperature to 300. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into ¼-inch slices.
Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use. Spoon a few tablespoon of the glaze over pork before serving.
1½ pounds pork Tenderloin, cut in ½-inch
cubes
3 tablespoons oil
¾ cup minced onion
2 garlic cloves, minced
¼ teaspoon dried chile peppers
¼ cup soy sauce
2 teaspoons brown sugar
1 teaspoon lemon juice
Heat oil in skillet; sauté pork, onions, garlic and peppers 10 minutes, stirring frequently. Add soy sauce, sugar, and lemon juice. Cook over low heat 10 minutes.
1 6-pound boneless pork Butt
Rock salt
Ti or banana leaves
½ cup liquid smoke
Aluminum foil, heavy duty
Make deep slashes in pork. Rub rock salt into cuts. Spread Ti or banana leaves on large sheet of aluminum foil. Place pork on leaves. Pour liquid smoke over pork. Wrap leaves around pork and tie together. Fold foil tightly around pork. Refrigerate overnight. Cook at 500 degrees for 1 hour, lower heat to 400 degrees and cook 4 hours. Shred with a fork.
¾ pound lean pork, cut in ½-inch cubes
3 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
¼ teaspoon red pepper flakes
2 cloves garlic, minced
2 tablespoons oil
1 small red bell pepper, chunked
1 small onion, chunked
¾ cup unsalted roasted peanuts
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce, lemon juice, sugar, cornstarch, crushed pepper, and ¼ cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts.
1½ pounds pork Tenderloin
1 cup pineapple, sliced in syrup
½ cup Teriyaki sauce
¼ cup finely-chopped green onion
½ teaspoon ground ginger
¼ teaspoon garlic powder
1 cup rice, uncooked
Cut pork into slices about ¼-inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, ginger and garlic powder, pour over pork and pineapple. Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve pork with sauce and pineapple over rice.
6 pork Chops
1 large onion, sliced thickly
3 tablespoons chili powder
1 green bell pepper, chopped
1 cup rice, uncooked
1 8-ounce can tomato sauce
1½ cups water
2 teaspoons salt
In a sauté pan with oil, brown pork chops and onion slices on both sides. Remove and refrigerate. In same sauté pan, heat chili powder for 2 minutes then add remaining ingredients. Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover. Bake for 1 to 1½ hours in a 350 oven.
Oriental Bar-B-Q Pork Tenderloin
2 3-pound Pork tenderloins
1¼ cups soy sauce
½ cup sesame oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 cup barbecue sauce
Trim pork tenderloin of all fat. Combine ¼ cup soy sauce, ¼ cup sesame oil, 3 minced garlic cloves, and ginger in a deep bowl, mix well. Place pork into marinade and place in refrigerator for 6 to 8 hours (or overnight). Remove pork from marinade and place in preheated covered grill. Smoke 30 minutes per pound or until internal temperature is 165. Prepare sauce: Combine barbecue sauce, ¼ cup sesame oil, ¼ cup soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork.
Pork Tenderloin with Hawaiian Sauce
2 3-pound pork Tenderloins
2 quarts reduced pork stock
1 cup brown mustard
1 cup yellow mustard
¼ cup prepared horseradish
¼ cup ketchup
¼ cup brown sugar
4 cloves garlic, minced
¼ cup salt
¼ cup cumin
¼ cup black pepper
4 carrots, sliced
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Bring to low simmer and reduce by one-third. Rub tenderloin with salt, cumin, and black pepper. Grill pork tenderloin, basting frequently. Remove from grill when done (165 degrees internal temperature), about 1 to 1½ hours on low heat. Grill vegetables and pineapple during last 15 minutes of the cooking time and serve with the meat.
Chinese Roast Pork and Mushrooms
½ pound Chinese barbecued pork
½ pound fresh mushrooms, sliced
2 thin slices ginger root
2 scallions
½ cup chicken broth
2 teaspoons cornstarch
½ teaspoon sugar
¼ teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon sherry
½ teaspoon salt
1 tablespoon oil
Cut roast pork on the diagonal into ¼-inch slices, 1½ to 2 inches long. Without removing stems, cut mushrooms into ¼-inch slices. Cut scallions into 1½-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.
Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute, add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.
1 5-pound pork Shoulder
1 pound hickory chips
1 cup cider vinegar
½ cup prepared mustard
¼ cup sugar
2 tablespoons chopped chile peppers
2 tablespoons butter
2 teaspoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon chili powder
Soak wood chips in enough water to cover for one hour, drain. Prepare mustard sauce as directed below. In covered grill, arranged preheated coals around drip pan; test for low heat above pan. Sprinkle 4 cups of the wood chips over coals. Insert a meat thermometer into thickest part of meat. Place meat on grill rack over drip pan. Grill, covered, 3 hours or to an internal temperature of 165 (allow 35 to 40 minutes per pound). Add more charcoal and wood chips as necessary. Baste with sauce during the last hour of cooking.
Prepare sauce by combining all ingredients in 1-quart saucepan. Heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Let sauce stand at least 1 hour before serving.
Sliced Pork with Wood Ear Fungus
8 ounces Pork tenderloin
1½ ounces Wood Ear fungus, dried, soaked 25 minutes in warm water
1½ ounces spinach
2 green onions, diced
3 slices fresh ginger
1¼ teaspoons minced garlic
3 red chili peppers, chopped
2 tablespoons lard, softened
2 tablespoons oil for frying
Seasoning: #1
¼ teaspoon salt
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon oil
Seasoning #2:
½ cup chicken stock
2 tablespoons soy sauce
2 teaspoons Chinese brown vinegar
1 teaspoon rice wine or dry sherry
1¼ teaspoons sugar
1 teaspoon cornstarch
Slice the pork across the grain into very thin slices and cut into bite-sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes. Drain the Wood Ears and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok or large skillet and add the lard and frying oil. Stir-fry the green onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry pork on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about two minutes. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened.
2 pounds pork Tenderloin, cut into
1½-inch cubes
¼ cup smooth peanut butter
1 teaspoon ground coriander
1½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon black pepper
4 onions
1 garlic clove, minced
1½ teaspoons lemon juice
1 tablespoon brown sugar
1 tablespoon soy sauce
Grate the onions. Put all the ingredients into a large bowl, mix well, and cover. Refrigerate for several hours, mixing occasionally. Put meat cubes on skewers, keeping as much of the onion mixture on them as possible. Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through.
Dijon Honey Pork Tenderloin with Peppers and Garlic
1 1½-pound pork Tenderloin
4 cloves garlic, slivered
Herb Rub:
2 tablespoons caraway seed, crushed
1 tablespoon dried rosemary, crushed
½ teaspoon coarse salt
½ teaspoon granulated garlic
½ teaspoon coarse black pepper
Marinade:
1 teaspoon dried thyme
½ cup Dijon mustard
¼ cup honey
½ lemon, juiced
¼ cup apple brandy
½ teaspoon marjoram
1 tablespoon cider vinegar
½ teaspoon hot pepper sauce
½ teaspoon black pepper
Peppers and Onions:
2 cloves garlic, sliced
½ cup white wine
1 medium red bell pepper
1 medium green bell pepper
1 medium onion, sliced into rings
1 tablespoon cold water
1 teaspoon cornstarch
Using a boning knife, make several deep slits in tenderloin. Press garlic slivers into slits. Mix herb rub ingredients and rub onto tenderloin, coating well. Mix marinade ingredients and coat tenderloin. Marinate, refrigerated, at least three hours.
Place tenderloin on rack and roast at 325° for about 1 hour or to an internal temperature of 165°.
Seed and slice peppers into ¼-inch strips. Sauté peppers, garlic and onion until crisp tender, about 5 minutes. Deglaze pan with wine, mix cornstarch and water, add to pan, boil and sir one minute.
Slice pork on diagonal and spoon pepper mixture over pork.
Roasted garlic: Cut top ¼ off garlic head, drizzle base with olive oil, wrap in foil and bake at 325° for 45 minutes. Remove from oven and peel.
Vietnam-Style Spicy Shrimp and Pork Salad
2 cups cooked pork, cubed small
1 pound cooked shrimp, diced small
½ teaspoon ground coriander
3 garlic cloves, minced
1 teaspoon black pepper
3 tablespoons vinegar
3 tablespoons lime or lemon juice
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon dried ground chili peppers
1 cucumber, peeled and sliced
1 teaspoon chopped fresh mint
Combine coriander, garlic, pepper, vinegar, lime juice, salt, sugar and chili peppers in large bowl. Add the pork, shrimp and cucumber. Toss lightly. Sprinkle with the mint and serve.
Copyright, 1997 - 2004, Cape Cod Barbecue