Posts tagged: Salt Pork

Bahn Mi Sliders

By , September 27, 2012

SLIDERS PULLED PORK 2 Bahn Mi SlidersSubmitted by Diane H.

Ingredients: 12 Sliders

Pickled Vegetables:

  • 1/2 Pound peeled baby carrots
  • 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
  • 1 large chunk of peeled ginger
  • 1/2 Cup water
  • 1 Cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon salt

Pork:

  • 1,  1.5 – 2 lb. pork tenderloin
  • 1 Cup Water
  • 3 Tablespoon  fish sauce (found in the asian foods aisle)
  • 2 Tablespoons  soy sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 walnut-sized piece of ginger, minced
  • 1 scallion, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Other Ingredients

  • 1 dozen Hawaiin Dinner rolls
  • 1 Cup mayonnaise
  • 12 lettuce leaves
  • Sriracha hot sauce to taste

Instructions:

For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces.  Cut the ginger into very thin slices.  In a medium saucepan combine water, vinegar, sugar and salt.  Bring just to a boil and remove from heat.  Add carrots, radishes and ginger to hot vinegar.  Cover and allow to cool for 30 minutes before  transferring to refrigerator to chill.  Drain immediately before serving.

For the Pork: Cut the pork into two large chunks and pat dry.  Place pork in the INSTANT POT pressure cooker with remaining pork ingredients.  Lock the lid into place and cook on high pressure for 50 minutes.  Let the steam release naturally.  When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.  Test the meat for doness by prodding it with a fork , it should be easy to pull apart.

Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.  Pour any liquid from the pot over the meat.

To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise.    Top with a portion of pulled pork and pickled vegetables and a lettuce leaf..  Season the top bun with Sriracha if desired.   Repeat for remaining  sliders. Serve immediately.

New England Clam Chowder

By , February 26, 2012

Submitted by Paul W.M.

When you hear of Clam Chowder you may think of a soft shell clam. Here in New England it is the quahog that is used.  A clam is a soft shelled, while the quahog is a hard shelled.  The shellfish that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word “quahog” (which comes from the Narragansett Indian name “poquauhock”) has an alternate spelling, “quahaug,” Quahogs are simply called “hard clams” or “hard-shell clams.”

Please forgive me because I cook for taste and not by volume, meaning that I don’t hold to the measurements state here.

Ingredient:

  • 1/4 lb       Salt pork
  • 3 Large      onions
  • 1 small      carrot
  • 4-5 lbs      potatoes
  • 1 can        Crushed Tomatoes “28oz”   Optional to make a Manhattan Chowder
  • 1/4 bushel   Clams “Quahogs”     “In shell”   I want to see my soap.
  • Clam broth or juice
  • 4 storks     Celery
  • 3 tlsp       Egyptian onions
  • 3 tlsp       Lovage
  • 2 tlsp       Oyster sauce
  • Water        “As needed”

Take the salt pork and dice up, then render down so as it becomes crisp.  I leave everything in but some may wish to take the crisp pork out.  While this is doing you can prepare the veggies.  Onions and celery are diced, potatoes and wash then cubed and the carrot washed and shredded.  Carrot give a touch of sweetness also, I do not peel the potatoes or carrot.  The skins has the nutrients in them.

I buy my quahogs right in its shell.  You either open them by hand of you can steam them enough that their shells open.  Extract its meat and save the broth.  You also can buy them already husked.  The broth is where additional flavor comes from. Using my Kitchen Aid grinder attachment to grind up the quahogs and put them aside. This sounds like a lot of work and lot of time but neither is correct.  Normally prep time is about 15-20 minutes, but will take longer if you do everything all together.  NOTE: I buy a bushel of quahog then open and prepare them for freezing.  This is where the time saving comes in.  What’s the old saying?  Pay me now or pay me later.

The Lovage and Egyptian Onions are herbs that I grow, dehydrate and process them into two grades.  One a culinary grade while the other a soup grade.  These may be available at your super market.  If not, I know they can be bought online.  Not only giving additional flavor, but adds color to your presentation.

Now put all ingredients into you cooker.  You may need to add water after you put the broth in so as to bring the liquid level just over the top of your ingredients.  Close lid, set it to SOUP and clean up the kitchen while its cooking.  Time frame 25-30 minutes.  You may need to adjust due to altitude and/or geographic location.

One additional thing that I may do to thicken is using either corn starch, flour or Arrow root.  If the end results was a little watery then I may use.

I serve with chowder either corn bread, clam cakes or a good Italian or French garlic bread. Also with a good cold glass of white wine.

FYI: I made both a clear and a Manhattan chowder for our daughter’s wedding shower and the theme was Summer and Beach.  Boy did that go well.  ENJOY!!!