This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.
Yield: Serves 4 to 6
- 1 ¾ pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
- Kosher salt
- 1 lime, plus some wedges for serving
- ¼ cup cilantro or basil, leaves and tender stems, plus more for serving
- 2 tablespoons fish sauce
- 2 garlic cloves, smashed and peeled
- 1 jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
- 1 teaspoon honey
- 1 ½ tablespoons fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 small red onion, sliced, for serving
- Season pork lightly with kosher salt and put it in a bowl or resealable bag.
- Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
- Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
- When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
- Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
- Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
Posted in Grilling, Pork, Quick, Recipes
Tags: basil, cilantro, dinner, fennel, fish sauce, grilled, honey, jalapeño, kebabs, lime, pork, pork shoulder, pork tenderloin, summer, Vitamix
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More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.
The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.
Yield: Serves 6 to 8
Time: about 2 hours
For the Batter:
- 4 large eggs
- 1 cup/240 ml whole milk
- 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
- 2 T Dijon mustard
- 1 3/4 cups (225 g) all-purpose flour, sifted
- 1 tsp kosher salt
For the Gravy:
- 2 T sunflower or canola oil
- 1 T (15 g) unsalted butter
- 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
- 2 rosemary sprigs
- 3 T balsamic vinegar
- 1 1/2 T all-purpose flour
- 2 cups/480 ml chicken stock
- 1/3 cup plus 1 T/100 ml India pale ale
- Kosher salt and freshly ground black pepper
For the Meatballs:
- 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
- 3/4 cup/180 ml whole milk
- 1 1/2 pounds/700 g ground pork
- 4 oz/115 g pancetta, very finely chopped (I used a food processor)
- 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
- 1/3 packed cup/20 g roughly chopped parsley
- 4 garlic cloves, crushed
- 1 1/2 teaspoons lemon zest
- Kosher salt and black pepper
- 6 T/90 ml sunflower or canola oil
- 2 rosemary sprigs
- Heat the oven to 475°F/240°C, preferably on convection.
- Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
- Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
- Set batter aside for at least 30 minutes, or while you continue with the next step.
- Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
- Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
- Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
- While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
- In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
- Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
- Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
- Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
- Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
- Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
- Serve immediately, with the gravy alongside.
Posted in Casserole, Pork, Recipes
Tags: British, casserole, comfort food, custard, dinner, gravy, ground pork, India pale ale, meatballs, Ottolenghi, pancetta, pork, pudding, rosemary, sourdough
I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
- 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
- 4 large carrots, diced
- 1 T extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
- 1 egg
- 3 cups chicken stock
- 1 1/2 cups green or brown lentils
- 4 to 8 garlic cloves, thinly sliced
- 1 fresh rosemary sprig
- 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
- 1/2 cup fresh parsley leaves, plus more for serving
- Heat the oven to 425°, preferably on convection.
- In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
- Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
- Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
- Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
- Garnish with additional parsley leaves and fennel fronds, if desired.
Posted in Pork, Quick, Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, brown lentils, celery, easy, fennel, green lentils, hot Italian pork sausage, Italian sausage, legumes, lentils, meatballs, one pan, pork, rosemary, sausage, sherry vinegar, stew, white wine vinegar
This tasty and quick dish is listed as one of Bon Appétit’s Most Popular Recipes of 2019. It’s a great list! 🙂 The dish is inspired by pad kee mao, known as drunken noodles.
I used fresh noodles from an Asian grocery that were the most similar to fresh ramen noodles. This dish was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. Great.
Yield: Serves 6 to 8
2.5 T extra-virgin olive oil
2 1/2 lbs ground pork, divided
1 2 1/2-inch piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
10 large garlic cloves, thinly sliced
2 1/2 T granulated sugar
2 1/2 T tomato paste
2 sprigs basil, plus more for serving
6 T hot chili paste (I used sambal oelek)
5 T soy sauce
5 T unseasoned rice vinegar
2 lbs fresh ramen noodles or 16 to 20oz dried spaghetti
2 1/2 T unsalted butter
- Heat oil in a large wide heavy pot over medium-high. (I used a large enameled cast iron Dutch oven.)
- Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.
- Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.
- Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.
- Add chili paste, soy sauce, vinegar, and 2 1/2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Reserve 1 cup of pasta water. (I cooked 1 pound of noodles at a time for 1 minute each, removing the first batch with a bamboo strainer.)
- Add to cooked noodles to the pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
- Adjust consistency with additional pasta water, as desired.
- Divide noodles among plates. Top with torn basil.
Posted in Pasta, Pork, Quick, Recipes
Tags: Asian, basil, dinner, drunken noodles, ginger, ground pork, noodles, pad kee mao, pork, ramen, rice vinegar, sambal oelek, spaghetti
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After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
- 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme leaves
- 2 T olive oil
- 4 T unsalted butter, divided
- 1 very small shallot, minced (about 1 tablespoon)
- 3 garlic cloves, minced (about 1 teaspoon)
- 2 T all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 2 T drained capers
- 2 T minced fresh parsley, plus more for garnish
- 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
- hot sauce, optional
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
- Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
- Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
- Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
- Sprinkle in the flour, and cook, stirring, for 2 minutes.
- Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
- Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
- Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
- Garnish with more fresh parsley.
Posted in Pork, Recipes, Sauces
Tags: American, B. Smith, butter, butter sauce, capers, dinner, easy, gravy, lemon, lemon zest, pork, pork chops, shallot, smothered, Southern, thyme, white wine, wine