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Posts tagged ‘pork’

Sticky Glazed Baby Back Ribs

I am kind of obsessed with the Mosto Cotto syrup I got from Marx foods. It’s delicious, I used it in a sweet dish, now I wanted to try it in a savory one. I thought it would make an amazing glaze for ribs, I had a slab of baby back ribs screaming to be made, so I decided to give this a try. The glaze is sweet and tart and very sticky (in a good way). This can be made in the oven entirely or both the oven and the grill. I steamed the ribs first in beer, onion, garlic and threw a bay leaf in. When the ribs are tender, you remove from the steaming liquid and either oven roast or grill with the glaze. They are tender and delicious. The Mosto Cotto syrup gives a slightly fruity flavor to the glaze, if you don’t have the syrup use balsamic vinegar (Mosto Cotto is a byproduct of the very grapes used to make the vinegar) and some natural unsweetened black cherry juice.


1/4 cup Mosto Cotto syrup
If you don’t have Mosto Cotto use 3 tbs balsamic vinegar and 3 tbs black cherry juice (like R.W. Knudsen)
1  tbs +2 tsp dijon mustard
2 tbs brown sugar ( packed)
1 tbs red wine vinegar (omit if using balsamic vinegar)
Add all ingredients to a small saucepan and simmer until reduced by 1/4 it takes approximately 20 minutes on med heat. Set aside to cool.
To steam the ribs
1 onion quartered
1 bay leaf
3 cloves garlic smashed
3 cups water, stock or beer (a nice dark beer like guinness works well if not any beer will do)
salt and pepper to taste
Heat oven to 425 degrees. Salt and pepper the ribs on both sides, then place ribs, onion, garlic and liquid in dutch oven or covered pan. Bake covered in oven for 1 1/2-2 hours or until tender. Half way through baking turn slab of ribs over and continue cooking the rest of the time. Reduce oven temp to 375 degrees or fire up the grill.
Oven method: Remove ribs from pot  (save the cooking liquid for stock) and place back in roasting pan. Brush glaze on both sides of the ribs and bake at 375, it will take approximately 45-60 minutes, halfway through the cooking time baste the ribs with more of the glaze. When they are done cover with foil and let sit for about 20 minutes you can also cover and keep in warm oven (170-200). Brush with more of the glaze before serving. (If grilling follow directions for the type of grill that you have)

Asian Inspired Pork Burgers

These pork burgers are inspired by bahn mi, with similar flavors. I topped the burgers with a crisp cucumber, scallion and carrot slaw. The sauce is a little sweet and salty and is used both in the burgers and as a glaze. The slaw goes perfectly with the burger, it’s dressed with rice vinegar, sesame oil, lime zest and some sriracha to give it a kick.

  Makes 4-6 depending on size
The Slaw:
2 kirby cucumbers julienned
1 medium carrot julienned
2 scallion chopped the light and dark parts
The Dressing:
3 tbs rice wine vinegar
1 tbs sesame oil
zest of half a lime
1/2 tsp sugar
splash of sriracha or your favorite hot sauce
Place the prepared vegetables in a bowl, whisk all the ingredients together for the dressing and pour over the vegetables, toss to combine, cover and refrigerate until ready to use.
The sauce/glaze 
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 tablespoons mirin
2 tablespoons sesame oil
Whisk all ingredients together and set aside.
The Burgers:
1 lb ground pork
2 scallions chopped white and dark green parts
3 tbs of the sauce
Several turns of the pepper mill (you judge how much pepper you like)
soft buns ( I used brioche)
melted butter for the buns
Mix the pork, scallions, pepper and sauce together. I did not season with salt. the sauce added enough salt for my taste. Shape into patties and refrigerate for 30 minutes. Heat grill pan on stove top or fire up the barbie. Brush one side of the pattie  with the sauce and place on hot grill, brush the other side. Grill to desired doneness, I found it took about 3-4 minutes per side.
Brush the buns with the melted butter and grill, place pork burger on bun and top with the slaw. Enjoy!

Pan Roasted Pork Tenderloin With Raspberry Reduction

Pork Tenderloin With Raspberry Reduction

Spring is almost here and that means seasonal berries will be hitting the green markets really soon. Maybe I am jumping the gun a bit but I can’t help it, Spring is my favorite season and I look forward to the treasure trove of berries and produce that I will be able to buy very soon. This recipe is simple to prepare, takes advantage of seasonal fruit and is really delicious. You can make it without the berries of course but I recommend you seek out raspberries, pork pairs well with fruits whether its apples or prunes or pears. The meat is pan seared  finished in the oven, it will be slightly pink when done. If you have a meat thermometer it’s best to use it so that there is no guessing whether or not the pork is done. The sauce with raspberries, shallot,  wine, dijon mustard and butter is simple to prepare and adds complexity to the dish.

Serves 3-4 depending on serving size

1/4 cup Olive Oil for marinade

1 clove garlic crushed

1 Small Pork Tenderloin (Mine was 1.20 lbs)

1/2 pint fresh raspberries

Olive oil for pan

Salt and pepper to taste (for the pepper I used a blend of black,white, green and pink in the pepper mill)

1 Small Shallot chopped or half a larger one

1 tablespoon Raspberry vinegar( I used Alessi White balsamic Raspberry Vinegar)

1/2 cup White wine (If you have a Rose open use that It would be just as good)

1/2 teaspoon dijon mustard

1 tablespoon butter

Pre-heat oven to 425. Crush garlic add to ziplock bag along with pork and 1/4 cup of olive oil seal bag and give it a good squishing make sure that garlic clove and olive oil really permeate the meat. Refrigerate for an hour or two. Remove meat from refrigerator and let come to room temperature about 20- 30 minutes.

In heat proof fry pan coat with olive oil and place on high flame get the pan nice and hot, season the meat with salt and pepper. Place the pork in hot fry pan and brown on all sides. Finish cooking in the oven. For a small pork tenderloin it will take about 12-15 minutes but you should use a meat thermometer remove meat when it reaches an internal temperature of 150 degrees. Remove from oven and let meat rest in pan tented with foil for approximately 15 minutes. The juices will release into the pan. Note: The pork will continue cooking to reach an internal temp of 155 and will have a slight pink tint, if you prefer your pork more well done remove from oven with an internal temp of 155 and it will reach 160 after resting.

With tongs remove pork from pan and tent with foil, place fry pan with those lovely brown bits and meat juices on med/high flame and add the chopped shallot (if needed add a little more olive oil to cook the shallots), cook until caramelized. Add the wine to deglaze the pan, add the mustard,and the raspberry vinegar and reduce by 1/2. Don’t worry it doesn’t look like much sauce when you add the raspberries and cook they will release juice. Adjust seasoning before you add the raspberries I only added a little pepper I did not add additional salt you can add if you like. At this point before you add the berries you can add the tablespoon of butter. Add the raspberries and continue cooking for another 3-5 minutes the raspberries will release their juices. Stir gently as it cooks as you want the berries to remain intact. Slice pork into medallions and spoon sauce over the meat.

Meatballs and Tomato Sauce

This is a terrific recipe for meatballs, we didn’t have them very often usually my Mom’s sauce was either meatless (Marinara) or cooked with chunks of beef and pork, but I do remember her meatballs being delicious, the consistency was soft and after leaving home I tried to make them like hers but never quite got there. I had never asked her for the recipe until last week and it was one of those Ah-ha moments when she gave me the list of ingredients. She adds Italian sausage meat, I had made them with ground pork and beef but never sausage. The taste is distinctive, the meatballs are very soft and moist (sometimes meatballs can be rubbery). They are seared and then cooked in the sauce slowly just about all day. Have it over pasta or make a meatball sub or grinder, anyway you serve it it’s delicious.

Makes: 16 large meatballs and approximately 8 cups of sauce


3 cloves garlic thinly siliced
1 shallot minced
4.5 oz tube tomato paste or 3/4 of a 6 oz can
3 28 oz cans whole tomatoes
olive oil for pan
5 leaves fresh basil +3 after sauce is cooked
salt and pepper to taste
NOTE: You can add a little sugar if your sauce is too sour (it happens sometimes)
1 lb ground beef (80%fat) I like chuck
1 lb sausage meat
handful italian parsley chopped
1/2 cup grated parmigiano or pecorino romano cheese
2 large eggs
2 cups fresh breadcrumbs from day old bread (I like to use ciabatta)
1/2 cup water
2 tsp salt
several turns of the peppermill
You will need a large mixing bowl, add the meat and mix with spoon or with your hands. Pulse the bread in the food processor add to the meat along with 1/2 cup water, add the parsley, cheese, eggs and salt and pepper. Mix together until it’s all combined. Form into meatballs, I like mine about the size of a handball. In a non stick skillet heat some olive oil, place the meatballs about 1 inch apart and fry so they are browned on each side but not cooked through. Remove from the pan and set aside. Keep the oil and drippings in the skillet you will need it for the sauce.
To dutch oven add  the oil from the meat that was fried (only enough to coat the bottom of the pan)  then the shallot and cook until soft, add the garlic and let it cook until the garlic just starts to brown (takes only about 3 minutes) on medium high heat. Add the tomato paste and cook stirring constantly until it caramelizes. Puree the tomatoes in the blender or food processor until smooth and add to the onion,garlic and tomato paste, stir to combine and then add the meatballs and slow cook on medium/low heat covered for at least 3-4 hours stirring frequently, or if cooking  all day use low heat so it just simmers, stirring occasionally.