The Gastronomist Manifesto

Chefs of the World Unite!

Archive for the tag “pork”

Viet-Nom-Nom

New camera = new posts. The old camera died and no point writing about dishes if there are no tasty, tasty photos. My lunch today…

 

Complicated? Hell yeah. Measured? Afreaid not. Worth it? F### yes!!!

First thing you will need is pork–loin is a good cut–and marinate that for at least 24 hours. Totally transforms the meat. I used: soy sauce, sugar, lime juice, fish sauce (found in Asian markets, terribly pungent! Not for everyone), chilies, lime leaves, garlic and a touch of salt. To eventually cook this, low and slow for about three hours at 275 if you’re using a standard loin chop. Chop/shred when the meat is cool.

For the noodles, cook according to package directions. Any ol’ noodle works here. Could be rice, vermicceli… I just happened to use mung bean noodles. Dressed with a bit of coconut milk and green curry paste I warmed in a pan with a bit of a chopped cilantro.

Take your veggies and cut them thin! I used carrot, cucumber, green beans and sprouts. Nice crunch.

The soy-sriracha reduction sauce. Here I wish I wrote down measurements or remembered better. Basically though it was equal parts soy sauce, lime juice with a good hit of sugar and sriracha sauce. Bring it to a boil, then reduce and cook until it becomes thick. Intense flavor in this stuff, use sparingly and I recommend serving it on the side as I did. To make a nice spread, spoon a lump of it at one edge of the plate and drag a spoon over the top to spread. Looks elegant.

Iberian Pulled Pork

The other day I made bigos, the national dish of the Polish people (pierogi be damned.) And I had this nice big steak of pork shoulder leftover that I wanted to use as soon as possible. The resulting creation…

Pork shoulder roasted/confit over yellow split/green peas and a spicy tomato sauce. A dish I think would be loved by the old comrades of the Confederacion Nacional del Trabajo.

For the Pork:

1 pork shoulder steak, bone in
seasoned vigorously with: salt, pepper, paprika (the real kind), garlic powder, fennel seed and a bay leaf or two.

1 Roma tomato, sliced
a few slices of onion
1 jalapeno, sliced

1. Preheat an oven to 250 degrees.

2. Rub pork generously with seasonings. Transfer to a sheet of tinfoil. Place tomato, onion and chili over top and fold the foil over to seal. Lay on a baking sheet and place in the oven.

3. After about 4 hours remove the package, open carefully! (steam burns!) and remove vegetables and juices from the foil packet (don’t spill!) Re-fold the foil over the pork and return to the oven for another 40 minutes. Meanwhile…

4. Add the contents of the the vegetables and juice to a small sauce pan and begin to reduce while breaking up the large pieces (the tines of a fork work perfectly.) Stop when you get to a “sauce” consistency.

5. When the time is up on the pork, remove it from the oven and let it rest AT LEAST 15-20 minutes. Once it’s rested, transfer to a plate or cutting board and begin pulling the meat into shreds (two forks, hand in hand, do this perfectly.)

THE LEGUMES

1. Cooking yellow peas, lentils or rice according to their nature. For simplicity and the health benefits of steaming, toss the green peas over the mix 10 minutes prior to the other thing being finished.

2. Season with salt, pepper and olive oil.

PRESENTATION

1. Bed of legumes/rice, shredded pork, sauce. Done.

The real great thing about this dish is it utilizes simple, cheap ingredients for the proletarian budget. Pork shoulder is one of the cheapest cuts of meat there is. Lentils and peas are pennies. Add a tomato, onion and a pepper, plus a few spices you’re likely to have, and you’re set. Did I mention this is also really easy to make?

Post Navigation