Showing posts with label low and slow. Show all posts
Showing posts with label low and slow. Show all posts

Saturday, June 21, 2014

Chipotle Braised Short Ribs


THE SHORT RIB IS KING !!!

BUT...this recipe is great for a lot of slow cooked meats....
i've cooked beef cheeks, pork necks and soon will test some pork belly and trotters.

AN ABSOLUTE MUST TRY !
go BIG or go home...
i mean...make EXTRA.
you will thank me later.

OH...and as the original recipe states...if you can wait a day after cooking, it gets even BETTER !


serve over rice, pasta, mashed potatoes, polenta steamed veg. etc....
shown above with braising gravy/sauce and KONJAC Noodles for a gluten free Paleo-friendly hearty meal.


CHIPOTLE BRAISED SHORT RIBS
original found HERE

2 Tbsp olive oil
6-8 pieces short ribs
Kosher salt
fresh ground pepper
4 small carrots, diced
4 stalks celery, diced
i medium onion, diced
6 cloves garlic, smashed
2 Tbsp flour
4 chipotle peppers in adobo sauce...(or 2-3 if you can't handle the heat.)
2 tsp adobo sauce...(from canned chipotles)
note...i put 2 TABLEspoons.
2 cups red wine.  a syrah or zinfandel works.
1 cup beef stock (homemade is best. canned is a bit salty)
2 bay leaves

you can do this in a slow cooker, BUT...it is much better braised in a dutch oven.
preheat oven to 275F.
season the ribs all over with salt and pepper.  add a little olive oil to the dutch oven.  get your pot at med/hot and brown the meat on all sides.  do not crowd the pot.  you might have to do this in batches....set browned meat aside.
add carrots, celery, onion and garlic to the oil in the casserole pot.  cook on medium heat until vegetables are softened and golden.  about 10 minutes.  season with salt and pepper.
NOW...add flour, chipotle peppers and adobo sauce to the casserole with veg.  stir to combine.  deglaze the pot with red wine.  stir up ALL the good brown bits.  bring to a simmer and add the beef stock.
return the ribs to the pot and add bay leaves.  bring this to a slow simmer.  cover the pot and place in oven.  cook until the ribs are very fork tender.  about 3 hours.
IMPORTANT to check seasoning.  i tend to "under-salt".  you might want to add a little

PS...as Liren says...if you can wait or save some for the next day...they get EVEN BETTER

ENJOY !!!

get the biggest meatiest ribs you can find
dice your veg.  i think it looks good in the gravy/sauce.

Monday, May 5, 2014

Best CRISPY Cracklin' Skin PORK BELLY. TACOS


unbelievable crispy skin pork belly.
this is what pork belly dreams are made of...
i could've eaten the whole thing right then and there...YIKES !


the BEST crispy skin i have ever accomplished.  
maybe it was the technique...maybe because i didn't mess with it.  maybe it was just THIS piece of belly...all i did was season it up and throw it in the oven. i don't know what is was, but...
it was DELICIOUS!


as you can see...it slices very clean after refrigeration.

TIP FOR STORING AND RETAINING CRISPY SKIN...
wrap cooled pork belly in parchment.  sometimes...MOST OF THE TIME,  i use a cut brown paper bag to wrap.  then place this in a storage container with the lid "ajar".
i have been able to keep the crisp for a few days.  you can sear it in a pan, or warm in a toaster oven.

this piece (above) was gently seared after refrigeration. 
use a very sharp knife or a box cutter works well.  
no need to roll it like this.  i just did it to get the salt in there and the photo of the cross hatch cut...
above is the way i prepare it for the oven...easy clean up using tinfoil, but not necessary.

CRISPY SKIN PORK BELLY
sprinkle salt, chipotle, coriander on the meat side.
sprinkle salt and just a bit of the chipotle-coriander on the skin.  let it get inside the cuts, but brush it off of the top.
make a bed of onions, garlic and shallots under the belly (now i also put green apple slices)
total cooking time was about 3 to 4 1/2 hours
IN  THE OVEN AT 280F
check on it after about 3 to 3 1/2 hours.  every pork belly is different!  poke it in the meaty part...is it REALLY fork tender?  go ahead and leave it in for an extra 1/2 hour or so.  when it is truly fork tender take it out of the oven and let it rest for 20-30 minutes.  turn your oven to 480F with top element only to preheat while it is resting.  
NEW NOTE...12-9-14  sometimes i remove the belly and put it on a different pan.  that way the bed of onions wont burn.  the onions might need to go back in under close watch for a few minutes to caramelize.  they are delicious!
NOW...put the belly back in and sit there and watch it.  it should start to puff up like popcorn.  let it do its thing until all looks crispy.  careful not to let it burn.
LET IT REST 20 MINUTES BEFORE SERVING

i have done this now 5-7 more times and every time it comes out perfect.

NOTE...use a VERY sharp knife.  OR you can turn the crispy side down and slice through the meat first to get a good clean cut on the crispy skin.


i'm telling you...it is melt-in-your-mouth meaty fatty goodness!

you could almost consider this a healthy taco...? or at least carb-free

Thursday, March 6, 2014

Pig Tails. Asian Marinade, Braised and Roasted


nose to TAIL

we're talkin' PIG TAILS...

PHAT ! FATTY fabulous !

done them before (BBQ Style HERE) and i'll do them again.  this not for the weak, diet conscious, cholesterol high, tenderloin pansy palate bacon only-vegetarians.

THIS IS FOR THE, NOSE-TO-TAILERS, SNOOTER TO THE TOOTERS,  TIP-TO-TOE AND EVERYTHING INBETWEENERS


not what you'd expect them to look like ?...

NO, they aren't those cute little curly things on adorable little baby piggies you see in cartoons.

THEY ARE ACTUALLY QUITE UGLY
BUT...TO THE PORK LOVER AND TRUE "NOSE-TO-TAILER" THESE ARE A BEAUTIFUL THING.
porky, meaty, unctuous and fatty.

Shhhh....pig tails are still a CHEAP cut of the pig.
4 lbs. for about 6 bucks !

i just cooked the PIG SNOUTS in a Spicy Mexican Chipotle Adobo so i thought i would go Asian-style with these.  i thew together this marinade.  it worked very well for the braise and dipping sauce as well.  use whatever marinade you see fit, i'm sure it will be as tasty as ever with all this porky fatty goodness that comes together after hours of cooking.
MARINADE

1/2 cup soy
1/4 cup honey
2 big Tbsp brown sugar
juice 1 orange
zest pieces from 1/2 orange, use a potato peeler
6-7 thin slices of ginger
1 scallion, sliced
3 cloves smashed garlic
3 inch piece of smashed lemon grass
1 tsp chili garlic sauce

heat this in a small pot for a few minutes to get the flavors together and let it cool to room temp before pouring into bag of tails.  don't forget to do a taste test.
i had too many tails for 1 bag AND not quite enough marinade.  this was 4 lbs. of tails!!!  i split the contents and i had to substitute in a little Soy Vay Hoisin Garlic Sauce/Marinade.

seal the bag with as little air as possible, put into a pan to prevent leakage and place in the fridge over night.  try to turn the bag if you're up and about.

INTO THE OVEN FOR BRAISING

put in oven proof dish that will fit all the tails.  add marinade and liquid tails were in.  if it doesn't seen like enough you can add some stock, but as you can see i might have had just 1/2 inch of liquid...that worked great.  i would have used a huge cast iron dutch oven with a lid, but it was just too big so i put them in a pyrex glass dish in one layer.  i will probably have to check on them every hour to make sure the braise liquid is still there.
cover TIGHT with aluminum foil and they are ready for the 300-320 F oven
APPROX. 3-3 1/2 HOURS WILL DO IT


i started the oven at 320 F, but didn't realize it was on convection.  after an hour i peeked...they were already getting a lovely golden brown.  i turned convection OFF and lowered to 300 F for another hour.  the last hour was down to 280 F (i had to go to the sore and didn't want to over do it)
they should be done when you can easily pull a piece of the bone from the meat.

seriously...i could not stop eating them straight out of the dish.  i might have over done it on my PHAT quota for the week.



once again, my eyes were bigger than my stomach.  i packed some away with the delicious braising liquid for another application...something with pickled slaw, kimchi?, noodles...
or maybe a pulled pig tail banh mi ?

Saturday, September 28, 2013

Slow Roasted Bone-in Pork Butt with CRISPY SKIN Fat Cap


"A PICTURE SAYS A THOUSAND WORDS"
but i'll add a few more...

slow roasted, unctuous fall-off-the-bone tender, pull apart pork butt-shoulder-picnic roast.

COMPLETELY COVERED IN CRISPY SKIN

it might take all day, but it is so worth the wait.  there's not much work to it and it will surely be a big hit at your next gathering.

put this baby in the middle of the table...
say, "ready-set-GO"



I CAN'T PASS UP THE $6.00 - 6 LB. PORK BUTT
i'm a big fan of the 8 hour pork roast while you sleep...
BUT...i found a very interesting and informative post about crispy skin roasted pork shoulder.  same concept with one very important extra step...CRISPY SKIN!  
many thanks to Kenji Lopez at Serious Eats for breaking down the science of "the crispy skin" in a way that most of us can understand.
below is a direct quote and just a snippet of information from   J. Kenji Lopez-Alt.  he is the Chief Creative Officer at SERIOUS EATS.

"When roasting at 375°F, because the dehydrating and protein-setting is taking place at the same time that the connective tissue is breaking down, there's never really a stage when the skin is relatively structure-free. It goes from being firm through connective tissue directly to being firm through dehydration.
On the other hand, after 8 hours in a 250°F oven, the pig skin has very little structural integrity—there's really very little holding it together and it closely resembles a bundle of tiny balloons just waiting to be filled.
How do you fill those balloons? Let heat do the work for you."


SLOW ROASTED BONE-IN PORK BUTT WITH CRISPY SKIN FAT CAP
this slightly adapted recipe is from J. Kenji Lopez-Alt at SERIOUS EATS

5 to 6 lb pork shoulder BUTT 
kosher salt
fresh ground pepper
cumin
chili powder
2 onions, sliced thick
8-10 cloves garlic

preheat oven to 250F.  prepare a baking dish/roasting pan with extra thick aluminum foil.  lightly oil the aluminum.  i have had one stick to the foil, so now i oil.  lay the onion slices and garlic cloves out for the roast to rest on. 
start with a pork butt bone-in, skin-on...butt should have a "fat-cap".  rinse the meat and dry well with paper towels.  


to score the skin...or not to score the skin...

i chose to score the skin.  as you can see, i did not do a beautiful job, butt i was not going for the "show case shoulder".
there are no exact measurements for the seasoning...just season the whole piece.  i suggest you do this over the sink and rub the seasoning all over.
place the butt on the prepared onion/garlic roasting pan.
put in oven for 7-8 hours.  pork should be done when fork tender.  OR...as the original recipe states...insert a knife.  if you can easily turn the knife around in the meat, you are ready.
remove pork from the oven.
tent and let rest for 20 minutes.

above is what it looks like after 7 1/2 hours at 250F
before crispy skin stage.

CRISPY SKIN STAGE...
crank the oven up to 500F.  you might want to move the cooked butt onto a rack or a clean piece of oiled aluminum foil pan. so as not to burn the onions, garlic and drippings.  put pork in HOT oven and watch for the skin to crisp up.  you might want to rotate the pan a few times for an all over crisp.  watch carefully.  it can go from crisp to burnt in a matter of minutes. 
remove from oven when it is good and bubbly crispy looking.  let rest for 15 minutes and...

DIVE IN!

NOTE...my "butt" was tender, but meaty.  it fell off the bone, but was not oozing-ly juicy.  i was wondering if the super slow roasting renders out more fat than a higher temp.?...or was it that i got a lean butt.  not to worry...
this is FABULOUS...beyond.
sorry to say, i did not have a party of people to serve, but what a show stopper!  i ate my fill of crispy skin and pulled pork... i bet i could have devoured the whole thing, but i put a few large pieces in the fridge wrapped in parchment in a large tupperware.
the next morning i was able to re-crisp the skin and get some lovely slices off the larger chunks.

SO...this saves and serves well for the next few days.  the skin WILL re-crisp (with care) in the toaster oven.



Thursday, April 4, 2013

Crispy Skin Bone-in Pork Belly by Bill Granger


here you are...as promised ...

the 3 to 4 hour PORK BELLY

if you've been following along you probably read about the delicious 3 DAY Pork Belly.  well, this one takes about 3-4 HOURS and it's just as pork-belly-icious!.  
i always say...
"you can't go wrong with pork belly".

this technique produces the ultimate crispy crunchy skin and...
juicy fat dripping tender pork belly.


two things that i had never tried before... cooking a pork belly with the bone in and cooking skin side down for the first few hours. 
for some reason it's a little more expensive with the bone, but that's only about $3.59 a pound.  more money = more delicious?...not a big difference, but the meat next to the bones and the ribs i ate immediately were fall-off-the-bone delicious.
after it was all finished, i removed the bones with a long sharp knife very close to the bones so that slicing the pork belly in serving portions would be much easier.  on Bill's show he was able to slice each portion with bone still attached which made for a nice plate presentation.   his servings looked like unctuous pork chops with belly fat and skin attached, if that makes sense.
the Caramel Vinegar Glaze is delicious as well.  i did not finish the glaze until late night so it didn't make the photo, but do try it.  i think it would go well with just about any pork dish...or chicken.

AND...as far as the skin side down results?... i'm pretty sure i will do it this way from now on...the skin was perfect !!!...extra crispy.


CRISPY SKIN BONE-IN PORK BELLY
with CARAMEL VINEGAR GLAZE
by Bill Granger

3 1/2 lb pork belly with bones
2 Tbsp kosher salt, plus more as needed
extra virgin olive oil, as needed
fresh ground black pepper

score the skin of the pork belly in criss-cross pattern as shown.  rub the salt into the skin and set aside for 30 minutes

preheat oven to 425 degrees.

wipe the salt off of the skin and dry well with a paper towel.  drizzle a large roasting pan with olive oil. as you can see, i lined the pan with tin foil for easier clean up...BAD IDEA.  the skin stuck in some areas where the oil did not meet the skin.  note to self...go for bare naked and deal with the clean up later, it's not all that bad.  anyway...place the pork skin side down on the roasting dish and season the top with salt and pepper and a drizzle of olive oil.  put in the oven for 30 minutes to sear the skin.  then  reduce the heat to 375F degrees.  continue cooking for another 1 1/2 to 2 (mine was in for about 2 1/2 hours), or until fork tender.  now remove from oven and carefully flip over so it is skin side up.  roast for another 30 minutes or until skin is good and crispy.  you might choose to use the broiler for a moment watching carefully!
remove the pork belly from the oven and let rest for at least 15-20 minutes.

the roast is easiest to cut with the skin side down on the board.  my bones were going the length of the pork belly so i removed them close to the bone.  (NOTE...the meat next to the bone is the chef's secret treasure bites). if your bones are going the width, you can slice a serving with bone attached for plating presentation and maximum enjoyment.

CARAMEL VINEGAR GLAZE
(not shown, but delicious)

1/2 cup brown sugar
1/3 cup red wine vinegar
2 star anise
1 cinnamon stick
1 cup good chicken stock
juice from 1 orange,  plus 4 wide strips of orange peel
sea salt and fresh ground pepper

put the sugar, vinegar, star anise and cinnamon in a small sauce pan and cook, stirring over medium heat until the sugar has dissolved.  bring to a boil and simmer for about 5-10 minutes or until mixture is syrupy.  stir in chicken stock and simmer until slightly reduced.  add the orange juice and peel, reduce the hat to a low simmer until the mixture is thick and syrupy.  don't forget to season with salt and pepper when just about done.
NOTE...this took longer than expected.  give yourself 30-45 minutes for a nice syrupy glaze.

above is example of scoring.  my new favorite tool for the job is a razor sharp box cutter.
 above is before oven using tinfoil...bad idea.  don't use tinfoil... and below is after roasting with skin side down.  it should be fork tender at this point.  then it goes in skin side up for the final crisping of the skin.

Friday, March 1, 2013

Three Day Pork Belly


3 DAYS !?...
is it worth it ?!...



of course it is...
IT'S PORK BELLY !!!
necessary...? i don't know, but good things come to those who wait.


3 DAY PORK BELLY

1st day...dry brine
2.5 - 3 lb pork belly, with skin
1/4 cup kosher salt
1/4 cup packed brown sugar
1/2 tsp ground pepper
rub the pork belly with the brine mixture so it is well coated.  no need to use it all.  place in Ziploc baggie for 24 hours, flipping once in between.. 

2nd day..dry chilled air
wash the belly under cold water and dry with paper towels.  put it in the fridge, open-air, skin exposed over night.

3rd day...slow roast
2 green apple, sliced (not wedges)
1 yellow onion, sliced thick
1 bulb garlic, cut in half
3-4 Tbsp brown sugar
salt sprinkle for skin

when ready to roast, score the skin with a very sharp knife...making a diamond pattern.
line baking dish with heavy aluminum foil for easy clean up.  place sliced apple, onion and halves of garlic bulb on the bottom.  sprinkle some of the brown sugar over.  place belly on top. put a few slices of apple and onion around the exposed sides and sprinkle with more brown sugar.  sprinkle skin with a little salt (salt ONLY on skin).
cover with aluminum foil.
roast at 320F for approx. 4 hours or until the meat is fork tender.
uncover and put oven on broiler setting 420F for approx. 10 minutes...or until the skin gets good and crispy, but watch carefully so as not to burn.  i had to cover parts that were crisping too fast.
remove from oven and let sit to rest for at least 15-20 minutes before serving...slice the roast skin side down on the board for easier slicing through the crispy skin.  at this point you probably won't get a super clean slice, but it sure is good right out of the oven with it's crispy crunchy cracklin' skin.  don't forget to serve with the roasted garlic and onion that is slowly cooked confit-style in the pork fat...YUM


OR what i usually do...let it come to room temp and refrigerate for super clean slices as shown.  slice with skin side down for easier slicing.  warm slices in skillet, toaster oven, or carefully in the microwave "as needed".

AS NEEDED ...
breakfast, lunch AND dinner !
serve as sliders, with a poached egg, hand-to-mouth or with some CANNED SPICED PICKLED PEACHES...posting recipe soon.

NOTES...who knows if the 3 days are necessary.  it's hard to ruin a succulent piece of pork belly...it always turns out unctuous.

BUT...i will be making another one this weekend and i'm going to try a larger slab WITH BONES and it should be done in about 3 HOURS from start to finish.

Thursday, June 21, 2012

Cured Pork Belly Roasted with Apple, Onion and Brown Sugar


PORK BELLY WINS AGAIN.

i go to the Asian market every few weeks just to pick up some fresh tofu and some chili oil...maybe a few sweets for Dad from the bakery next door...

how does that darn pork belly jump into my shopping cart every single time ? !


mmmmm...the pork belly is succulent, the bacon is crispy, the onion and gala apple are caramelized in brown sugar and pork fatty goodness...
HOW DOES ONE RESIST ?
even the nay-sayers will bow to the pork belly...
it's very hard to ruin and it is so versatile.  so many ways to cook and so many ways to present.
you can't go wrong...


THE HEART ATTACK NAPOLEON ?
pork belly stacked with brown sugar-butter sauteed apple topped with caramelized onion.  i hear the sirens approaching.  
defibrillator...CLEAR !

the 1st one was a bit small and only had skin on half...so i covered it with bacon and it was crunchy, smoky, baconie, fatty and delicious

2nd time...bigger slab with more skin/fat, no need for bacon wrap.  i used more apples and brown sugar...yumm.  these apples remained in large enough pieces to serve with the belly.



CURED PORK BELLY ROASTED WITH APPLES ONION AND BROWN SUGAR

CURING THE BELLY
i suppose this could be done in a ziploc freezer bag, but i like to use a tupperware or glass/ceramic loaf pan so that the skin is not soaking in the cure...what ever will fit the piece of pork belly you have bought.

1/4 cup kosher salt
1/4 cup brown sugar
1-2 tsp fresh ground pepper

buy yourself a 2-3 lb. slab of belly with skin...no bones
i like to wash and dry it completely with paper towels before doing the cure.
completely cover the belly with the mixture.  place skin/fat side up in non-reactive container just big enough to fit. cover and let sit in fridge for at least 24 hours. this is the all important curing process. after about 12 hrs you can pour some of the liquid out of the container. i did. 

after 24 hrs remove and wash remaining salt/sugar mixture off under cool water. dry completely. take a sharp sharp knife and cut slits through the skin but not to the flesh. i cut about every 1/2  inch or so.
if skin is removed just put some shallow slashes into the fat.

COOKING THE PORK BELLY

1 large white onion
2 gala or honey crisp apples...something sweet and crisp
brown sugar
bacon, if the belly has no skin
cut 1 large white onion into thick slices and layer the bottom of a roasting pan lined with heavy tin foil.  put pork belly on the onions...this is sort of a trivet to keep the pork off the bottom of the roasting pan.  if you want to use the bacon method then remove the skin, not the fat, from the pork belly...(some are only sold without the skin) and cover the top with the bacon strips as shown in photo.  place apple slices nice and snug around as shown in photos.  this  prevents the sides from getting too brown AND lets the apples cook in pork fatty goodness.  sprinkle brown sugar all around the sides on and around apples.

there are 2 ways to cook the belly...low and slow for the whole time...or Jamie Oliver's method.  i suggest if you are using the bacon on top you do the low and slow method so the bacon won't burn.
NOTE...i did not get a crisp crunchy skin with either method.  i was not concerned because i knew i would be refrigerating this and consuming the next day.  the skin should crisp in the pan or broiler later.  if it doesn't want to crisp up, just discard the skin and sear the fatty side before serving.

Jamie Oliver method ....put oven to "full whack" 450 F for the first thirty minutes and then down to 350 F for the next 2 hours...or until really fork tender.  this is a fabulous recipe that you might want to start with if you are unfamiliar with pork belly....straight up crispy skin roasted pork belly...delicious!

Low and slow...put in 225 F degree oven for 5-6 hours or until meat is very fork tender.  this depends on the size of your belly (the PORK belly, silly).  remove from oven and let cool as is. when cool enough, put it in the fridge for at least a few hours. this makes for easy slicing and preparing and way you see fit... and you can keep it there for the week as you whittle away at the slab.  slice against the grain and sear in a hot pan...or put a large slice in the oven to warm and then turn your broiler on to crisp the skin.

do with it what you will...
you can't go wrong with a delicious slab of apple brown sugar pork belly.

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