Tag Archives: pork

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Sweet Tea-Cured Roast Pork

Sweet Tea-Cured Roast Pork

Prep Time: 0

Yield: 8

This succulent pork combines two southern classics, sweet tea and pork chops.

Ingredients

  • 16 Orange Pekoe tea bags
  • 2 quarts of boiling water
  • 2 cups sugar
  • 1 cup kosher salt
  • 1 cup cider vinegar
  • 2 lemons, quartered
  • One 8-bone center rib roast of pork, trimmed of all visible fat (about 4 1/2 pounds)
  • Sweet Tea Rub
  • 3 tablespoons minced lemon zest
  • 3 tablespoons plus 1 teaspoon finely chopped mint leaves
  • 1 tablespoon plus 1 teaspoon finely chopped thyme leaves
  • 5 lemon tea bags, opened

Instructions

  1. Cure the pork: Steep the orange pekoe tea bags in the boiling water until the tea is very strong, about 8 minutes. Remove the tea bags and stir in the sugar, salt and cider vinegar until the sugar and salt are dissolved. Pour the tea into a large bowl, add the lemons and 2 quarts of ice water and let the tea cool completely. Add the pork roast; it should be entirely submerged in the brine. Cover the bowl with plastic wrap and refrigerate for 2 days.
  2. Make the sweet tea rub: Combine lemon zest, mint, thyme, and lemon tea in a small bowl. Remove the pork from the brine and pat dry. Set the roast, meaty side up, on a rack in a roasting pan and generously coat with the sweet tea rub. Let the roast stand at room temperature until it is no longer cold, about 1 hour.
  3. Preheat the oven to 375°. Roast the pork in the lower third of the oven for about 1 hour and 10 minutes or until an instant-read thermometer inserted in the center of the roast registers 135°. Let the pork rest for 15 minutes. Carve the roast by cutting between the bones. Arrange the chops on a large platter and serve.

Notes

Have your butcher remove the chine bone from the roast, make 1/2 -inch-deep incisions through the bone between the ribs and "french" the bones (scrape them clean of fat and gristle). Brine the pork for 2 days to guarantee juicy meat.

http://www.culinarycafe.com/2009/08/17/sweet-tea-cured-roast-pork/