Ingredients

• 3 green bell peppers
• 3 yellow bell peppers
• 1 bunch fresh cilantro
• 2 tbsp curry paste (pref. Indian)
• 2 garlic cloves, crushed
• scant 1 c. peanuts, chopped
• scant 1 c. coconut milk
• 4 tbsp. peanut oil
• 3 small pork tenderloins, about 2 1/2 lb.

Preparation

Preheat the oven to 350F. Place the whole bell peppers on a cookie sheet and roast, turning occasionally, for 20 minutes, until the skins are charred. Remove from the oven and let cool. Peel off the skins and set the whole bell peppers aside.

Chop the stems and leaves of the cilantro, then mix with the curry paste, garlic, and peanuts in a bowl. Alternatively, place the bunch of cilantro, the curry paste, and garlic in a food processor and process until finely chopped and thoroughly combined. Dry-fry this paste in a pan, stirring constantly, until it gives off its aroma. Stir in the coconut milk and cook until reduced.

Heat the oil in a skillet. Add the tenderloins and cook over high heat, turning occasionally, for 10 minutes, until evenly browned and cooked through. Meanwhile, reheat the bell peppers in the oven at 350F.

Arrange the tenderloins and the whole peppers on a board and serve the sauce separately.

Stéphane Reynaud, Pork & Sons

Ingredients

Pork Butt

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1 cup white sugar
• 1 cup plus 1 tablespoon kosher salt
• 7 tablespoons brown sugar

Ginger-Scallion Sauce

• 2½ cups thinly sliced scallions, both green and white parts
• ½ cup peeled, minced fresh ginger
• ¼ cup neutral oil (like grapeseed)
• ½ teaspoons light soy sauce
• 1 scant teaspoon sherry vinegar
• ½ teaspoon kosher salt, or to taste

Ssam Sauce

• 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½ cup sherry vinegar
• ½ cup neutral oil (like grapeseed)

Accompaniments

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters (optional)
• Kimchi (available in many Asian markets, and online)

Preparation

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Momofuku, via the New York Times

Ingredients

• 3 1/2 lb. tomatillos, husked, rinsed, and halved
• 1/4 c. olive oil
• 1/2 tsp. salt
• 2 1/2 lb. boneless pork shoulder, cut into 1" pieces
• fresh black pepper
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 2 jalapeños, diced
• 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles]
• 2 c. chicken stock
• fresh cilantro
• queso fresco

Preparation

Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)

Garnish with cilantro and queso fresco.

Adapted from Everyday Food Magazine, via Austin-American Statesman

Ingredients

• 1 4-pound boneless pork loin roast, trimmed
• 12 thin prosciutto slices (about 6 ounces)
• 1 large lemon, very thinly sliced
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 cup chopped fresh chives
• 1 1/2 teaspoons coarse kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds broccolini, trimmed
• 3 tablespoons olive oil
• 1 cup low-salt chicken broth
• 1 cup Pinot Grigio or other dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon fresh lemon juice

Preparation

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.

Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD Can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°F; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.

Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.

Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch-thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

Bon Appetit, December 2010

Ingredients

• 1 cup vegetable oil
• 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1 teaspoon (packed) minced fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane

Preparation

Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.

Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.

Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.

Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.

Bon Appetit, September 2003

Ingredients

• 8 oz. Shanghai-style noodles (cu mian) or udon
• 2 Tbsp. vegetable oil
• 12 oz. ground pork
• salt and pepper
• 2 Tbsp. chopped peeled ginger
• 3/4 c. chicken stock
• 2 Tbsp. (or less) chili oil [this is where to control the heat]
• 2 Tbsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. tahini
• 1 tsp. Szechuan peppercorns
• Pinch sugar
• 2 Tbsp. chopped roasted peanuts
• 2 Tbsp. thinly sliced scallions

Preparation

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit

Ingredients

• 3 lb. pork butt, cut into 1- to 2-inch cubes
• 1/2 cup olive oil
• 1/2 tsp. paprika
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 8 ounces cola, plus more for cooking
• 1/8 cup soy sauce or teriyaki
• 1/4 cup pineapple juice
• Juice and zest of 1 lime
• Juice and zest of 2 oranges
• 1/4 cup minced garlic
• 2 Tbsp. cumin
• 1 dried habanero or ancho chile
• 4 flour tortillas
• 1 avocado, sliced
• 1 recipe Grilled Peach and Corn Salsa

Preparation

Combine paprika, salt, pepper, garlic powder and chili powder and rub into pork cubes.

Mix cola, soy sauce, pineapple juice, lime juice and zest, orange juice and zest, garlic and cumin and cover pork. Marinate pork in the refrigerator 2 to 6 hours.

Remove pork from marinade (reserve liquid), and sear meat in olive oil on all sides in a heavy-bottom pot. Add reserved marinating liquid and dried chili and simmer for approximately 2 hours. Liquid should reduce to a glaze by the 1 1/2 to 2-hour mark. To keep meat moist during earlier cooking time, add additional cola as needed. Meat should be falling apart tender. Can keep up to 5 days in the refrigerator. Saute to reheat.

Serve in flour tortillas with slices of avocado and grilled peach and corn salsa. Serves 4.

Rachel Mabb

Ingredients

• 2 lb pork, cut in 1-inch cubes
• 2 tbsp. butter
• 1 lg. onion, chopped (1 cup)
• 1 tbsp. paprika
• 2 c. chicken broth
• 1 c. water
• 1 tsp. caraway seeds
• 2 tsp. salt
• dash pepper
• 1 can (1 lb., 11 fl. oz.) sauerkraut
• 2 tbsp. flour
• 1/4 c. water
• 1 carton (8 oz.) sour cream
• parsley

Preparation

1. Brown pork, part at a time (removing pieces to a bowl as a brown), in butter in a heavy kettle or Dutch oven. Sauté oven until golden, about 5 minutes, in same pan, adding more butter if needed. Stir in paprika; cook 1 minute longer. Return all meat.

2. Stir in chicken broth, the 1 cup of water, caraway seeds, salt and pepper. Bring to boiling; lower the heat and cover. Simmer for 1 hour and 15 minutes.

3. Drain and rinse sauerkraut; stir into the stew. Simmer 30 minutes longer, or until meat is tender.

4. Blend flour and the 1/4 cup water in a small cup; stir into simmering stew. Cook and stir until the gravy thickens and bubbles 3 minutes.

5. Lower heat; stir 1 cup hot sauce into sour cream in a small bowl until well blended; stir back into the kettle. Heat just until heated through. Do not boil. Sprinkle with parsley. Makes 6 servings.

Family Circle Cookbook

Ingredients

• 1½ cups sugar
• 2½ pounds pork belly or butt, sliced into thin, inch-long strips
• ½ teaspoon freshly ground black pepper
• 2 tbsp. fish sauce
• 2 heaping teaspoons minced garlic
• 1 dash sesame oil
• 1 medium Vidalia onion, sliced
• 4 scallions, sliced, green part only
• Rice for serving

Preparation

1. Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)

2. Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes [CP: Or much longer! Reduce until the sauce has roughly the consistency of your usual Asian-food sticky brown sauce.].

3. Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

Yield: 4 servings.

Michael and Thao Huynh, New York Times

Ingredients

• 5 lbs well-marbled pork butt
• 1 cup cold wine (red or white)
• 1 cup chopped fresh parsley
• 5 tsp salt
• 5 garlic cloves, chopped
• 1 tbsp fresh ground pepper
• 1 tsp cayenne
• 5 tbsp fennel seed
• 2 tsp crushed chili peppers
• 5 tbsp paprika
• 1 tsp anise, optional (ground)

Preparation

Cut the pork butt into long, relatively thin strips. Mix with all the remaining ingredients and marinate overnight. Process twice through a meat grinder.

Taken from Emeril Lagasse and Lesley’s Recipes