pork – Page 2 – Gastography

Sweet Hot Pork & Broccoli Bowl

February 21, 2016February 21, 2016RecipesLeave a Comment

This is more Asian-leaning than my usual pulled pork, and I’m happy that it turned out well. This dish is dead simple to make, filling but not overly so, and comes together quickly for nights when you have more things to do than hours.

Gluten-free, paleo (check labels!)

Sweet Hot Pork & Broccoli Bowl

Based on Sweet and Spicy Pork Shoulder with Sesame Cucumbers by How Sweet Eats

For The Pork

2 – 3 lbs. pork shoulder
1 Tbsp. hoisin sauce
1 Tbsp. chili garlic paste
1/4 c. coconut aminos
2 big pinches Kosher salt
1/4 tsp. white pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. sesame oil

Combine in a large crock pot and cook on High 6 hours. Shred.

For The Broccoli Bowl

1 crown broccoli
2 Tbsp. fat of choice
2 tsp. ketjap manis
2 tsp. sesame oil
1 Tbsp. fish sauce
2 tsp. sriracha
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 c. water

Cut the broccoli and stem into bite-sized pieces.

Heat the fat in a large skillet over medium heat. When the fat comes up to temperature, add the broccoli and sprinkle with a big pinch of salt. Cook, stirring occasionally, until the broccoli no longer looks straight raw.

Add the rest of the ingredients, minus the water, and cook – stirring frequently – until just beginning to soften. Add the water to de-glaze the pan and steam the broccoli and continue cooking until the water evaporates and the broccoli is done to your liking.

Serve the pork over the broccoli.

Feeds 2 for dinner + 1 for lunch with pork left over

Paleo Stuffed Globe Zucchini

August 22, 2015August 21, 2015RecipesLeave a Comment

I credit a cosmic alignment bringing serendipity as the impetus behind this recipe. A friend of mine over at Nerd Fitness posted something a few weeks ago he was calling a grenade – from what I can remember, it involved baked globe zucchini stuffed with some sort of ground meat. It sounded delicious, but since I had no pretty balls of zucchini on hand, I pushed it out of my mind.

And then this week the stars aligned and my CSA gave us beautiful, round zucchinis the perfect size for stuffing plus ground pork. Serendipity.

This recipe makes a fantastic light dinner for two, with enough innards left over for at least 1 lunch, maybe 2.

A note on sausage: I’m using a really nicely flavored sweet pork sausage here I’ve been getting from my CSA (order form). It’s fan-freaking-tastic. I would suggest swapping in the best sweet Italian sausage you can find.

Paleo, gluten-free, Whole30 if you source your sausage well

Paleo Stuffed Globe Zucchini

2 round zucchini
1 lb. sweet pork sausage
2 shallots
4 cloves garlic
2 smallish potatoes
4 roma tomatoes
1 green bell pepper
1 tsp. ground coriander
1 tsp. thyme
Kosher salt & black pepper

Preheat your oven to 375F. Set your largest pan over medium heat and add the sausage.

While the sausage starts to cook, peel and dice the garlic and shallots. Add to the pan and give everything a stir, breaking up any huge sausage lumps.

Dice the potatoes and add to the pan. Stir.

Chop the pepper. Add to the pan and stir.

Chop the tomatoes. Add to the pan and stir.

Cut the tops off the zucchini. Using a large spoon, scoop the innards out of the zucchinis, being careful to not puncture the sides. Chop the innards and add to the pan. Stir.

Add the coriander, thyme, a big pinch or two Kosher salt and a few cracks black pepper to the pan. Stir and taste for seasoning. Add more if necessary.

Stuff the empty zucchini with the sausage mixture, replace the zucchini tops, and place in a baking dish. Add a little water to the bottom of the dish. Cover with foil.

Bake 1 hour, or until the zucchini is soft.

Serves 2 for dinner, with enough sausage mix left over to supply 1 – 2 lunches

Paleo Pork Tacos with Pineapple Rhubarb Salsa

May 16, 2015May 13, 2015Recipes2 Comments

Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.

I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.

Gluten-free, paleo, Whole30 (check labels)

Paleo Pork Tacos with Pineapple Rhubarb Salsa

About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here

Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.

1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice

To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.

To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.

Serves 2, maybe 3 if you have a nice side.

A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo

April 4, 2015RecipesLeave a Comment

Instagram. Giving me ideas again. This recipe was inspired by the insanity above created by Josh Scherer, the evil genius behind @CulinaryBroDown. The colors. So bright. Burning into my retinas. I had to try and make it myself!

According to Wikipedia, Mitraillette (literally “submachine gun”) is a Belgian dish available in little shops consisting of a substantial bun (demi-baguette – which is roughly the size of a sub bun), some form of fried meat (sausage, burger, steak, etc.), fries, some sort of sauce (like mayo, ketchup, etc.), and often some sort of veggie (carrot, lettuce, tomato, etc.).

My version swaps diced sweet potatoes for the fries, and drops the bun. While it’s not quite “drunk food”, it is definitely delicious.

Gluten-free, paleo

A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo

For the pickled fennel

1/2 bulb fennel (about 1 cup when sliced)
1/2 roasted beet (about 1/4 cup when sliced)
1/2 c. rice vinegar
1/2 c. water
2 big pinches Kosher salt
1 Tbsp. sugar
1 Tbsp. pickling spice

To assemble

1-2 of your favorite sausages (I used hot Italian from my butcher)
1 Tbsp. aioli
1 tsp. sriracha
1 Tbsp. grainy mustard (my favorite is Maille)
1 small sweet potato
2 Tbsp. coconut oil
1.5 tsp. granulated garlic
1.5 tsp. onion powder
Kosher salt & pepper

First, make your pickled fennel. You’ll want to start this a day ahead (or at least 8 hours – I made mine before work).

Slice your beets and fennel wafer thin (I used a mandolin) and add to a large jar (or bowl). Cover with the rice vinegar and water (make sure to cover) and add the salt, sugar and spice. Lid and give a good shake. Ideally, you’ll be able to shake a couple times throughout the day.

When your fennel has pickled at least 8 hours and you are ready to serve, start by making the fried sweet potatoes.

Peel and dice your potato (I used 1 small potato – 1/2 a cup diced – for one person).

Add to a skillet over medium high heat with the coconut oil.

Sauté a few minutes, stirring frequently. Add a big pinch kosher salt, a few grinds black pepper, the onion powder and the granulated garlic.

Continue to sauté, stirring frequently to avoid burning, until the potatoes are browned and cooked through, 5 minutes or so. If your potatoes seem to be getting overly brown without looking like they’re cooking through, knock the heat back to medium.

In a separate skillet over medium – medium high heat, brown your sausages (making sure to slash first so they don’t explode under pressure) and cook through.

While the potatoes and sausages are working, assemble your spicy mayo by stirring the mayo & sriracha together.

To serve, lay out a nice bed of potatoes, top with sliced sausages and some of the drained pickled fennel. If you’re feeling frisky, drizzle with the spicy mayo and mustard; if not, place alongside the potatoes for dipping.

Serves 1 as written, easily scaled up to feed more (the fennel quantity listed can feed 2-4).

Instant Pot Salsa Verde Pork

February 21, 2015February 21, 2015Recipes3 Comments

This is a fantastic pork dish. The salsa creates a great little sauce and the flavor can be dressed a bunch of different ways when dealing with leftovers.

Gluten-free, paleo, Whole30

Instant Pot Salsa Verde Pork

5 lbs. pork shoulder
2 Tbsp. coconut oil
2 Tbsp. Kosher salt
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 onion, sliced thin
3 cloves garlic, smashed
2 tsp. dried oregano
Juice of 1 orange
3 Tbsp. lime juice
1 jar Salsa Verde (Trader Joe’s brand is Whole30 compliant)
1/2 of the empty salsa verde jar water

Sprinkle the pork with the salt, cumin and chili powder.

Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat.

Add the onion, garlic, oregano, orange and lime juices, salsa and water. Seat the lid on the pressure cooker.

Press the Manual button and use the + button to program 90 minutes cooking time.

When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid.

This is great served as-is, but if you want to go a step further and make crispy carnitas, kick your broiler on high. Spread the pork out on a baking tray covered in foil. Strain the cooking liquid and de-fat if desired. Pour over the meat and broil 5 minutes. Stir, broil 5 minutes more – or until desired crispiness is reached.

Unstuffed Cabbage Roll Casserole

February 7, 2015February 7, 2015RecipesLeave a Comment

Mmmmmm … cabbage rolls. I remember the cabbage rolls of my childhood fondly – except I never thought they had enough cabbage. I would have been happy if my mother served equal parts cabbage, ground beef and tomatoes. The rice I liked, but nowadays don’t need.

This recipe is cobbled together from different Internet sources, but draws mostly on inspiration from a recipe I found on Health-Bent.

Gluten-free, paleo, Whole30

Unstuffed Cabbage Roll Casserole

1 head green cabbage
1 Tbsp. ghee
1/2 lb. ground beef
1/2 lb. ground pork
2 big hot Italian sausages
2 Tbsp. onion powder
3 Tbsp. granulated garlic
2 Tbsp. Hungarian paprika
2 tsp. ground cumin
Koser salt & pepper
1 (14 ounce) can fire roasted diced tomatoes
2 tsp. apple cider vinegar

Preheat your oven to 350 F.

Core your cabbage and cut into thin ribbons. Boil in a large pot of salted water for 10 minutes. Drain and toss with a few sprinkles salt.

While that is working, brown your meats in the ghee. Add the spices and combine. Let go a few additional minutes. Add the tomatoes and vinegar and mix well.

In a large casserole or baking dish, layer your cabbage with meaty tomato mixture – I used a large glass baking dish and had two layers of cabbage with one layer of meat. Do whatever makes you happy.

Bake 1 hour or until the top is browned and everything looks casserole-y. Let sit 30 minutes before serving so the juices can distribute evenly.

Serves 4 fairly comfortably.

Instant Pot Pulled Pork

January 10, 2015January 10, 2015Recipes13 Comments

My DH bought me a new toy this Christmas: the Instant Pot. So far, I’m a fan. I’ve made bone broth, which was as delicious as it was quick; this pork, which was really good and way quicker than my slow-cooker method; and a tasty little Thai curry dish I’ll be sharing soon.

And, since this thing cooks so quickly, I have enough extra broth on hand to finally have a go-to stockpile. Whoo hoo!

Gluten-free, paleo, Whole30

Instant Pot Pulled Pork with Spiced Roasted Parsnips

Pork
3-4 lbs. pork shoulder, trimmed of skin
1/2 c. broth
2 Tbsp. apple cider vinegar
1 Tbsp. fish sauce (Red Boat is W30 compliant)
1 Tbsp. chipotle powder
2 Tbsp. chili powder
1 tsp. salt
10 grinds black pepper
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. coconut oil

Parsnips
1 lb. bag parsnips
2 Tbsp. Ras el Hanout spice mixture
2 tsp. hot Hungarian paprika
2 tsp. walnut oil
Big pinch salt

Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat.

Add the spices and liquids and seat the lid on the pressure cooker.

Press the Manual button and use the + button to program 90 minutes cooking time.

While your pork is working, make the parsnips. Preheat your oven to 450 F and line a baking sheet with foil.

Cut parsnips into 3-inch sticks.

Toss on the baking sheet with the oil and spices and spread evenly, making sure all are in a single layer.

When the oven is heated, bake 10 minutes, flip, and bake an additional 10 minutes.

Rosemary And Preserved Lemon Pork Stir-Fry

December 6, 2014December 29, 2014RecipesLeave a Comment

This week’s recipe was a fluke. Not what I’d planned (though, admittedly, I didn’t have much in the way of a plan). My DH got called out to work and wouldn’t be home for dinner, so I grabbed bits and bobs left over in the fridge and cobbled something together. I had originally thought to go Asian in inspiration, since that’s my most comfortable fallback – but then I saw the half-dead packet of rosemary sadly staring at me from the cheese drawer and knew I should use that instead.

So behold – a Fr-talin-ican inspired stir-fry using up some fridge staples. And a glimpse into the kind of flavor experiments I conduct when I’m alone – inspiration totally cribbed from this great series on Lady and Pups.

Gluten-free, paleo & Whole30

Rosemary And Preserved Lemon Pork Stir-Fry

6 ounces thinly sliced pork chops, cut into strips
2 medium carrots, sliced on the bias about 1/8″ thick
2 stalks celery, sliced on the bias about 1/8″ thick
1 tsp cumin
1 sprig rosemary, chopped
1-2 Tbsp. preserved lemon, minced
1 Tbsp. coconut oil
Salt & pepper

Heat a cast iron skillet or other large pan over medium-high heat and add the oil. Add the carrots and cook, stirring frequently, 2 minutes or until they look like they’re beginning to soften (I prepped my celery, rosemary and lemons here).

Add the celery and cook, stirring frequently, a couple of minutes (I prepped the rest of my ingredients here).

Add the pork, 2 big sprinkles salt, a few grinds black pepper and the cumin and toss.

Cook, stirring frequently, until the carrots are browned and soft and the pork is cooked through.

Serves 1 for dinner

Delicata, Pomegranate & Arugula Salad

November 22, 2014RecipesLeave a Comment

This salad is sweet, tart, fatty & salty and strikes a great balance between the carbs & fat you want when the weather turns cold, and more virtuous things like fresh greens.

Vegetarian, vegan & paleo with omissions; gluten-free with none

Delicata, Pomegranate & Arugula Salad

1 delicata squash
Arugula
1 pomegranate
Pecorino, romano or other salty aged cheese
Pomegranate molasses
Optional pulled meat of some sort – I used pork like this, this would also be fantastic
Olive oil
Salt & pepper

First, start your squash.

Preheat your oven to 425 F. Line a cookie sheet with foil.

Slice the ends off your squash and push the seeds out with a spoon. Slice into 1/4-inch rounds.

Lay squash rounds in a single layer on your prepared sheet – making sure not to crowd; brush with olive oil and sprinkle with salt & pepper.

Bake 20 minutes, flip, and bake another 20 minutes or until browned and nutty on both sides.

While the squash is working, de-seed your pomegranate (my favorite method is to roll the pomegranate on a cutting board to loosen the seeds, cut in half, and whack with the back of a wooden spoon. Not only cathartic, this method is really quick and only a little splattery).

Reheat your pork (I prefer crisping it up a bit either under the broiler or in a pan on the stovetop) and gather the rest of your ingredients.

When the squash is crisped, pull from the oven and start assembling your salad. I used about a cup of arugula, 6-8 slices of squash, a hand full of pomegranate arils, a Tablespoon or so of cheese, and a drizzle of pomegranate molasses. Enjoy.

Depending upon the size of your squash, serves 2-4. My squash was on the small side and I was hungry, so it served 2.

Pulled Pork Tacos with Pepper and Apple Slaw

October 4, 2014Recipes1 Comment

Seriously? I haven’t shared a pulled pork recipe this year? Really? I have trouble believing that, since I make so much pulled pork, but it looks like I have neglected you guys.

Well, that’s going to change today.

Pulled pork is one of my absolute favorite go-to meals to make on a Monday and nibble throughout the week. It’s cheap, makes a ton, takes zero effort, and can be dressed a million different ways – practically the perfect food. Plus: pork.

This recipe is how I’ve been eating my pork lately. I’ve been obsessed with the sweet/spicy combo Korean BBQ sauce brings to the party, and was overjoyed to find Napa cabbage in last week’s CSA box. Out of all the non-carby options for taco wrappage, Napa cabbage is my favorite. It’s pliable, holds a bunch, and has a great neutral crunch. I’ve eaten this meal four times this week, which is restrained for me (I used the last batch as an excuse to take down an entire huge jar of kimchee + a jar of quick pickles – in one week). Needless to say, I love this dish. Other fantastic additions include: the aforementioned kimchee & quick pickles, peaches, mangoes, pineapples, Sriracha, sauerkraut, zucchini strips, chipotle, and lime.

Gluten-free, paleo (check your labels!!)

Pulled Pork Tacos with Pepper and Apple Slaw

Pulled pork – about 6 ounces per person makes a good tacos-for-dinner portion
2-4 Tbsp. Korean BBQ sauce (I used 365 brand from Whole Foods, which has both soy and wheat – there are some fantastic gf & paleo versions out there; check your labels!)
2-3 Napa cabbage leaves per person
1/2 bell pepper (I went for yellow)
1/2 tart apple (Fuji and good old Granny Smith are both good here)
1/2 lime
Salt & pepper

Heat your pork and toss with the bbq sauce. Thinly julienne the pepper and apple and toss with the juice of half a lime, plus a sprinkle of kosher salt and a few cracks black pepper.

To assemble, layer your cabbage leaf with a little saucy pork + top with slaw – lengthwise down the leaf seems to work best.

Chow down.

To Make The Pork

2-5 lbs. boneless pork shoulder (you can do bone-in, but it takes longer)
3 or so Tablespoons of your favorite seasoning (my favorite is an Eastern Carolina-style rub with enough black pepper to make me sneeze & lots of red chili flakes)
1/4 cup or so apple cider vinegar
Maybe a thinly sliced onion

Sprinkle your pork on all sides with the spice mixture, rubbing in as you sprinkle and flip. Add to a crock pot. Splash the vinegar over. If you want, a thinly sliced onion is also fantastic here. Lid and cook on high about 6 hours, or until the pork is falling apart and can easily be shredded with a fork.

Enjoy for days.

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