Cat Cora's Hirino Psito, Slow Roasted Pork

As I promised when I made the crock pot version, I have now made the oven version and I do love this one the best!

Hirino Psito, Slow Roasted Pork
Adapted from Cat Cora

Ingredients:

2 tablespoons Kosher Salt
1 tablespoon freshly ground black pepper
One 5 pound pork butt or pork shoulder
10 peeled garlic cloves
10 fresh sage leaves
1 cup all-purpose flour, approximately
2 tablespoons olive oil
1/2 cup Alma’s mustard, recipe included here ( may add fruited version)
1/2 cup brown sugar
4-5 dashes Worcestershire sauce
1/4 cup Bourbon whiskey (I used Brandy)

First day
Directions:
Mix the salt and pepper together and rub over all sides of the pork. Make 5 slits each on the top and bottom of the roast and insert a garlic clove and sage leaf into the slit. Wrap the roast in plastic wrap and refrigerate over night.

Next day:
preheat oven to 250
place flour on a plate and pat flour on pork, coating all sides. Dust off excess flour. Hear oil in a large skillet over medium high heat. Brown pork on all sides, until golden brown, about 15 minutes.

Transfer meat to roasting pan. Combine 1/2 cup of Alma’s mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.

Smear the meat with about 1/2 to 2/3 of the mixture, or enough to coat all sides of the meat.

Cover the roasting pan with foil. Roast meat for 4 hours.
Remove foil and spoon the remaining mixture over the top of the roast.

Return to oven and roast uncovered for an additional 2 hours, or until the meat is completely falling off the bone.
Read more!

Thank You Cook's Illustrated for Crunchy Baked Pork Chops

Please try this recipe, but please get ready for an awesome, juicy on the inside, crunchy on the outside chop, full of flavor. I would call this recipe a little messy and dish dirtying, but worth it. Because our chops were on the large side, the cook time was a little longer---that is where your instant read thermometer comes in handy.

Crunchy Baked Pork Chops
Cook's Illustrated, Best of 2009
serves four

Salt
4 (6 to 8 ounce) boneless, center-cut pork chops, 3/4 to 1 inch thick, trimmed of excess fat
4 slices high-quality white sandwich bread, torn into 1 inch pieces (I used day old french bread)
1 shallot, minced (3 tablespoons)
3 garlic cloves, minced
2 tablespoons vegetable oil
pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme
2 tablespoons minced fresh parsley
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges, for serving

1.. Preheat oven to 350 with the oven rack positioned in middle position
( If your purchased chops are enhanced, skip this step.) Dissolve 1/4 cup of salt in 1 quart of water in a gallon sized zip-lock bag.
Brine chops for 30 minutes. Rinse under cold water and pat dry with paper towels.

2. Pulse the bread in the food processor until coarsely ground (about 8 1-second pulses) You will need about 3 1/2 cups crumbs. Transfer crumbs to a rimmed baking sheet and add the shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until the crumbs are evenly coated with oil. Bake until golden brown and dry, about 15 minutes, stirring twice during baking. Do not turn off the oven. Cool the crumbs to room temperature. Toss the crumbs with the Parmesan cheese, thyme and parsley.

3. Place 1/4 cup of the flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined, add the remaining 6 tablespoons flour and whisk until almost smooth. Pea sized lumps are okay.

4. Increase oven temp. to 425 degrees. Spray a wire rack with vegetable oil spray and place in a rimmed baking sheet. Season the chops with pepper. Dredge 1 pork chop with flour and shake off the excess. Coat all sides of the chop with the egg mixture, then in the bread crumb mixture, pressing gently so that a thick layer of crumbs adhere to the chop. Transfer the chop to the prepared wire rack. Repeat with the remaining 3 chops.

5. Bake until an instant- read thermometer registers 140 degrees when inserted into the middle of the thickest part, about 17-25 minutes. Let rest on the rack until thermometer reads 150 degrees, about 5 minutes. Serve with lemon wedges.

Read more!

Ragoût of Pork and Mushrooms with White Wine

This is a classic pork stew that Beth Hensperger adapted for her cookbook of company worthy slow cooker meals. She gave credit to a 1984 Junior League book named Private Collection. I made a couple of changes, using a Boston Butt, fresh rosemary, and Vermouth. From the way it smells, I would say that it would most certainly be suitable for company. You be the judge.

Ragoût of Pork and Mushrooms with White Wine
(adapted from NOT Your Mother’s Slow Cooker recipes for Entertaining)
by Beth Hensperger,

1 large yellow onion, chopped
2 large carrots, sliced
2 cloves garlic, minced
2 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/4 cups dry white wine Sauvignon Blanc recommended (can use Vermouth)
1/2 teaspoon crumbled dried rosemary (I used 3 sprigs fresh rosemary)
1/4 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 pound fresh white or brown mushrooms, sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons freshly squeezed lemon juice

Coat the inside of the crock with nonstick cooking spray. Layer the onion, carrots, and garlic in the slow cooker.
Pat the meat cubes dry with paper towels and heat skillet over medium high heat with half of the oil. Brown half of the meat on all sides, taking about 4-5 minutes. Remove browned meat and add remaining oil and meat, allowing meat to brown on all sides. Place all of the browned meat in the cooker. Sprinkle the oil remaining in the skillet with the three tablespoons of flour and stir for 1 minute. Add the broth and 1 cup of wine, scraping up any browned bits from the bottom of the pan. Add the rosemary, thyme, salt and pepper; cook and stir with a whisk until thickened. Pour over meat and vegetables in the cooker. Cover and cook on low until the pork is fork tender, 7-9 hours.
In a large skillet over medium heat, melt the butter and gently cook the mushrooms, stirring until soft. Add to the slow cooker along with the remaining 1/4 cup wine, the parsley, and the lemon juice; cover and cook for 20-30 minutes. Serve hot with egg noodles. Serves 6 Read more!