Thai Sandwiches

• 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
• 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
• 1/4 cup sugar
• 2 tbs fish sauce
• 1 tbs ground pepper
• 1-2 cloves garlic, minced.
• 2-3 shallots, minced.
• 3 tbs sesame oil
• 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)

• 2 loaf of french bread or 6 demi baguettes
• 1 cucumber, sliced thin
• 1/2 bunch cilantro
• optional chile, thinly sliced
• pickled carrots/daikon
• homemade pate
• homemade mayonnaise

Cut any large pieces of thinly sliced pork into roughly 2-3 inch strips. Again, not too small as you donot want it to dry out and also so that it doesn’t fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Of course you can always use an indoor grill and that works almost just as well. If neither is an option, you can certainly pan grill them as well.

For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs or over night.

Prepare the cucumbers, cilantro, chili, and other condiments. Toasting the baguette is optional. Add the pate and mayonaise in the baguette.

Grill thit nuong until golden brown and slightly charred on each side. Add to baguette along the condiments.

From: The Ravenous Couple

Asian Dumplings - Chloe's SAIT Camp

250 g ground pork
250 g ground chicken
1 c diced mushrooms
1 large carrot brunoise (very fine dice)
¼ onion brunoise
2 green onions, fine dice
1 T minced ginger
1 T minced garlic
2 T soy sauce
2 T sesame oil
salt/pepper

round wonton wrappers

Sauté vegetables until soft.
Sweat the onions, garlic, and ginger until translucent.
Mix all ingredients together.
Cook off a small amount of the meat mixture and adjust the seasonings if needed.
Form meat mix into small balls.
Fold the dumplings.
Cook in boiling salted water until they float.
Remove and enjoy with sauce.

Sauce:

equal parts:
soy sauce
rice vinegar
sesame oil
sugar
green onions
water

Mix all ingredients together.
Heat on stove until sugar has dissolved.
Cook until thickened.

Grilled Pork Tenderloin with Chimichurri

Recipe by Ourbestbites.com via Amy Scott

2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1/2 C loosely packed oregano leaves*
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1 t kosher salt
1/4 t black pepper1/4 t red pepper flakes
1/2 C extra virgin olive oil

*Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea  dried oregano leaves.

Place pork tenderloins in a ziplock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 C chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for about an hour or longer if you need to.  Place plastic wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.  

Mustard Sauce

1/3 cup sugar
1/4 cup dry mustard

blend together, then add:

2 eggs slightly beaten
1/2 cup vinegar

Cook slowly, stirring constantly. When hot, add:

1/4 cup butter

Continue to stir and cook until thick.
Serve with ham.

Braised Country-Style Ribs with White Beans and Fresh Herbs

Recipe courtesy Emeril Lagasse, as found by Keith

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

2 hr 20 min

Level:

Intermediate

Serves:

6 to 8 servings

Ingredients

• 3 pounds country-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1/4 cup olive oil
• 2 cups diced onions
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 tablespoons minced garlic
• 1/4 cup all-purpose flour
• 1/2 pound dried white navy beans
• 8 cups chicken stock
• 1 (14 1/2-ounce) can diced tomatoes
• 2 tablespoons chopped fresh sage leaves
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Essence, recipe follows
• 1/4 cup chopped fresh parsley leaves
• Steamed white rice, for serving

Directions

Lay the ribs on a full sheet pan and season with the salt and pepper on both sides. Set a large Dutch oven over medium heat and add the olive oil to the pan. Once the oil is hot, about 1 minute, add the ribs, in batches, to the pan and sear until golden brown in color, about 5 minutes. Turn the ribs over and sear the second side as well. When the ribs are caramelized on both sides, set on a sheet pan and repeat the process with the remaining ribs.

Add the onions, bell peppers, and celery to the pan and cook, stirring occasionally, until the onions are translucent and the celery and peppers are lightly caramelized, about 6 to 7 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Sprinkle the flour into the pan and stir with a wooden spoon to combine with the vegetables and oil to make a roux. Cook the roux, stirring constantly for 2 minutes. Add the beans and stock to the pan and stir to combine with the roux. Bring to a boil and reduce to a simmer. Add the diced tomatoes, the seared ribs, sage, thyme and bay leaves to the pan. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.

After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season with the Essence and continue to cook for an additional 30 minutes. When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Sweet Pork Roast Tacos

Jodee Neilson

1 pork loin

1 c salsa

1 c brown sugar

cook in crock pot low 8 hours

Green Sauce:

(combine all ingredients in blender)

1 1/3 c sour cream

3/4 c mayo

1 small bunch cilantro or parsley

1 pkg dry ranch dressing

2 cloves garlic

2 dashes chalula hot sauce

4 T salsa verde

1 lime juiced

Make salads or tacos:

rice - prepared

soft flour tortillas

cheddar cheese, grated

black beans

tomatoes, diced

lettuce, chopped
avocado

an hour before serving, shred pork and return to crock pot to keep warm

Grandpa’s Short Ribs

Marinade:

2 green onions

1 clove garlic

1 T sesame oil

1 t salt

1/8 t pepper

2 T soy sauce

2 T sugar

Marinade boneless pork chops in fridge for 2 hours