The great flavor of To-Table's all natural Kurobuta pork renders complicated recipes pointless as it is the savory taste of the meat that one wants to accentuate. The porchetta is a roast not often offered in US markets and we offer a simple recipe to slow cook it with optional herbs and spices.
The following herbs and spices can be added to the roast. Un-roll the tied roast, spread the mixture of the ingredients below all over the inside surface and re-roll and tie. Score the outside of the roast, the fatty side, to encourage crispy skin and coat with mixture.
Place covered roast in refrigerator for at least 6 hours and preferably overnight. Take out of refrigerator 1 to 2 hours before baking.
Place the porchetta onto a roasting rack inside of a roasting pan in a pre-heated 450 degree oven. Cook for 30 minutes. reduce temperature to 325 and cook for 2 3/4 to 4 hours, or until the inside is 160 degrees F. Let rest for 15 to 30 minutes and slice. Make sure everyone gets some of the crispy skin.
Pork Shank Osso Bucco
Serves 6 to 8 (Jimmy Bannos, Jr. for Food and Wine)
- 6 pork shanks (7 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 large white onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 anchovy fillets, minced
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon crushed red pepper
- 1 cup dry white wine
- Two 28-ounce cans crushed tomatoes
- 2 cups chicken stock or low-sodium broth
- 5 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- Creamy polenta, for serving
- In a baking dish, season the pork shanks with salt and black pepper. Cover and refrigerate overnight.
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add 3 of the shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 8 minutes. Transfer the shanks to a large roasting pan. Repeat with the remaining 3 shanks.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and a generous pinch each of salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Stir in the garlic, anchovies, lemon zest and crushed red pepper and cook until fragrant. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, stock, thyme, rosemary and bay leaves and bring to a boil. Pour the mixture over the shanks in the roasting pan. Cover tightly with foil and braise in the oven for about 3 hours, until the meat is very tender.
- Transfer the pork shanks to a platter and tent with foil. Discard the herbs and spoon off the fat from the sauce. Working in batches, puree the sauce in a blender until smooth. Season with salt and black pepper. Spoon some of the sauce over the pork shanks and pass the remaining sauce at the table. Serve the osso buco with creamy polenta.
Roast Pork tenderloin with garlic and Rosemary
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- Fresh rosemary sprigs (optional)
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Pork Chops with Apples and Onions
Serves 6 Martha Stewart Living December 2009
- 6 bone-in pork chops
- Coarse salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 large white onion, sliced
- 2 to 3 apples, cored and sliced (about 3 cups)
- 1 cup beer, white wine, cider, or chicken broth
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.