pork chops

 bone in or out

brine

3 T salt dissolved in 1 c hot water

add 2 cup cold water 

Brine 30 min- several hours

Preheat skillet in 400 deg oven

Dry pork, brush with evoo

season with salt and pepper

Sear over M-H 3 min

flip and return to oven until 140deg

Remove, and tent with foil 5 min to rest

ponzu marinade

• 1/4 cup Kikkoman Ponzu sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 pounds chicken thighs

mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

marinated pork loin

325 degrees

2 lb pork loin
2 cloves garlic - minced
1 t kosher salt
1 T thyme
1 T basil
2 t sugar
1 T dijon mustard
1 T oil
1 t vinegar
parsley
cayenne pepper

1) mix add ingredients until blended

2) spread over loin in non-aluminum pan. cover with saran wrap and refridge 12 hours - 2 days

3) return to room temp (~30 min).
roast until temp ~150degrees (~1.25 hours)

4) transfer to cutting board and cover with foil. rest 15 minutes

5) deglaze pan with .5 c water. boil and thicken with four to make gravy

tea pork

1 lb pork filet or tenderloin

sauce
7 T soy sauce
3 T sake
4 T mirin
1 lime/lemon sliced thinly

1) boil 4 c water, drop 2 red tea bags

2) put pork and boil ~20 minutes or until cooked

3) remove pork and immediately put in marinade for at least 2 hours

4) slice pork thinly before serving

pulled pork

300 degrees

5-7 lb pork shoulder/boston butt
generously rub (use baby back rib rub)

put fatty side up in over for ~6 hours. baste occasionally

rest 10 minutes. use forks to pull

baby back ribs

250 degrees

dry rub
8 T light brown sugar
3 T kosher salt
1 T chili powder
.5 t cayenne
.5 t black pepper
.5 t jalapeno
.5 t old bay
.5 t thyme
.5 t onion powder

braise
1 c hwite wine
2 T white wine vinegar
2 T worchestershire
1 T honey
2 cloves chopped garlic
* microwave 1 min to melt

1)place slabs on alum foil- shiny side out. Remove layer on bone side
Generous pat with rub and wrap

2) refridge for at least 1 hour

3) make braise. place ribs on baking sheet. Open one end of foil package and add half of the braise to each

4) 250 degrees for 2.5 hours. check for doneness by wiggling the bone

5) transfer braise to M saucepot. skim, simmer and reduce by half until syrupy

6) brush ribs with glaze. broil to carmelize

7) toss ribs with remaining glaze before serving

Roasted Pork Tenderloin

• 2 large cloves garlic
• 1½ teaspoons coarse salt
• 1 teaspoon dried sage
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 2 trimmed pork tenderloins (about 1 pound each), at room temperature

Top this
Make a simple sauce by adding a little water to the roasting pan and scraping the brown bits from the bottom.

Directions:

1. Position a rack near the bottom of the oven and preheat to 500°. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°). Slice into ½-inch-thick slices.

adobo chicken

1 bay leaf 1 ladle soy sauce 1 ladle white vinegar splash of water? simmer for 1 hour

4 cloves crushed garlic

1 t black peppercorns

can marinate

simmer 30 with lid, 30 no lid

Asian Pork Shoulder

1/2 c soy sauce
1/2 c brown sugar
1-2 T chili garlic sauce
1 T ginger
1 T 5spice powder
s+p

2.5 pork shoulder - cut into 2" cubes
1 medium bok choi sliced thin
2 diced scallions

1) In 4-6 qt slow cooker- soy, sugar, chili/garlic, ginger, 5psice, 1/2 t salt, 1/4 t pepper
2) add pork, toss to coat
3) 4-5 hours on H
7-8 hours on L
4) skim off fat, fold in bok choi w/ scallions

Teriyaki sauce

ONE
1/4 c soy sauce
3 T dark brown sugar
1.5 T rice wine vinegar
1 T ginger
1/4 t crushed red pepper
1 garlic clove (crushed)
1.5 t corn starch + 1.5 t water in slurry

1. Combine first 6 ingredients in saucepan over M-H. Bring to boil and cook 2 min
2. Add slurry and boil for 1 min.

TWO
sugar
soy sauce
sesame oil
parsley
red pepper
garlic

Sweet & Sour Pork

Marinate pork in equal part
soy sauce + sake (~2T each)

1/2 c soup (can sub water)
4 T rice vinegar
8 T sugar
2 T soy sauce
1/2 t salt
2 T cornstarch (at end to thicken)

Use Boston Butt, cubed into 1" pieces. Dredge in corn starch and fry.


Alternate batter

1/2 cup cornstarch/potato starch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/3 cup toasted sesame seeds, plus more for garnish

1/3 cup panko

Kosher salt

1/2 cup cold water

1/2 cup vodka

1 head cauliflower, cut into 1-inch florets

Simplest Pork

chopped ginger/garlic
soy sauce
sugar