Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip.

For 4-6 people you need
pork, shoulder piece, boned, scored, 1500g / 3.5 pounds
(if you use a piece of pork with the bone leave it in the oven for 1 – 1 1/2h after you poured over the beer)
cloves, ground in a mortar, 10
salt
beer 500ml / 1 pint
medium sized onions, quartered, 3
sweet potatoes, scrubbed, cut into cubes, 2
parsnips, scrubbed, cut into cubes, 3
cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaped tablespoons

For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste
pepper

Set the oven to 175°C / 350°F (I use the Rotitherm setting).

Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt.
Put the meat on a deep tray skin side up and cook for 1 1/2 hours.

Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
Cook for another 30-45 minutes until the crackling is crisp.
Take out the vegetables and meat and mix the gravy on the tray with the broth, jelly and mustard and season with salt and pepper to taste.
Take out the cinnamon stick and star anise and pour into a gravy boat (you can cook it down in a sauce pan for a few minutes if you prefer a more concentrated taste).
Serve with the meat and vegetables.

If the rind isn’t crisp enough yet, turn on the grill for a few minutes after you’ve removed the vegetables, gravy and spices and cook the meat until the crackling is light and crispy!
From "Eat in my kitchen"

Pork belly roast.

From cookbook Mamushka by Olia Hercules the ex-Ottolenghi chef putting Ukrainian food on the map in London.

If you dont have fancy/beloved fermented miropoix*, use saurkraut instead.
Mix it with grated fresh apple, toasted fennel and carawai seeds, prunes and dried apricots.
Thats your bed.
Then mix: soy sauce, mustard, bit of nutmeg, clove, cardamom (black and green), good vinegar, maple syrup, grated garlic and ginger - marinate the pork in it.
Put pork and marinade over the saurkraut.
Roast as you would a good pork belly.

*Мирпуа (фр. mirepoix), или суповая зелень (нем. Suppengrün) — овощная смесь в европейской кухне из корнеплодов (морковь, брюква, корень сельдерея, корень петрушки), луковых (порей, репчатый лук) и столовой зелени (петрушка, листья сельдерея, тимьян и др.), которая добавляется в бульон для придания ему аромата.

Slow roast shoulder of pork.

- Easy Roasted Pork Shoulder - I Breathe... I'm Hungry...
Easy Roasted Pork Shoulder.
Spice rub:
2 Tbsp Salt
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried oregano

Combine all of the ingredients for your spice rub in a small bowl.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
Using your hands, pat the dry rub all over the surface of the meat.
Place in a large roasting pan skin side up.
Roast in a preheated 260 degree (C) oven for 20 minutes.
Reduce heat to 150C and roast for an additional 30 minutes per 0.500kg.
Total cooking time for an 3 kg roast should be about 4hrs and 20 minutes.
Remove the pork roast from the oven and let rest for 30 minutes.
The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
The meat should be tender enough to pull apart with forks.
Shred, adjust seasoning if necessary, and serve!

Pop the dish in the oven and roast for four hours, checking occasionally.
If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil.
For the last hour make sure the meat has no covering.
If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.

...do not use aluminum foil when roasting.
Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it.
Place a piece of parchment paper on top of the wire rack.

For an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. When it’s time to serve, scoop up the savory sauce with a slotted spoon to leave the fat behind.
------------
Pork Shoulder Braised in Milk

1 boneless pork shoulder, 3 1/2-4 lb. (1.75-2 kg.), trimmed of excess fat
Kosher salt and freshly ground pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
25 fresh sage leaves, coarsely chopped
4 cups (32 fl. oz./1 l.) whole milk
1 cup (8 fl. oz./250 ml.) heavy cream
3 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice

Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.

Preheat the oven to 325°F (165°C).

Season the roast generously all over with salt and pepper. In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the pork, fat side down, and sear for 3-4 minutes. Repeat to brown all sides, about 15 minutes total. Adjust the heat level so that the meat sizzles actively but does not scorch. Transfer the pork to a platter and pour off the fat from the pan.

Return the pot to medium heat and melt the remaining 2 tablespoons butter. Add the sage leaves. Cook for 1 minute. Stirring constantly, slowly pour in the milk and cream. Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt. Season generously with pepper. When the liquid begins to steam, partially cover the pot and transfer to the oven.

Cook the pork, turning it every 30 minutes, for 2 hours. Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more. Transfer the pork to a platter and let the pan sauce settle.

With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan. Push the curds through the sieve to make a smooth, creamy sauce. Warm the sauce over low heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness. Cut the pork into thick chunks and serve at once, passing the sauce at the table. Serves 6-8.
----------------
Slow roast shoulder of pork recipe - Telegraph:
3kg shoulder of pork on the bone (Tamworth; ask your butcher to score the skin)
4 fennel, quartered lengthways
1 bulb of garlic, peeled, whole
1kg of shallots, peeled, whole
1 sprig of fresh bay leaf
1 sprig of thyme
2kg of red potatoes, cut into 2cm thick pieces cross ways
1 bottle white wine
½ litre of water
METHOD
Preheat the oven to 300F /150C/Gas 2. An hour before cooking rub salt into the skin. Salt and pepper the underside of the meat.
In a baking dish large enough to hold your pork, scatter the vegetables, leaving the potatoes until last. Place the potatoes on top of the fennel. Place the seasoned shoulder on top of the vegetables, pour in the liquids, so the meat will steam a little as well as roast.
Pop the dish in the oven and roast for four hours, checking occasionally. If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil. For the last hour make sure the meat has no covering. If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
Carefully put the shoulder to the side and then decant all the vegetables to a platter. Skim off the excess fat in the dish into a jug to be used at another time. Carve the meat up as best you can into hunks on to a platter, heat the remaining juices, then pour over the shoulder.

OR:
- Taccozzette con Straccoto Recipe: Pasta with Braised Pork Shoulder Ragu | Shared Appetite:

- Slow-roasted Pork Shoulder | SimplyRecipes.com
450°F = 232°C
325°F = 163°C
'via Blog this'

A Complete Guide to Pork Chops and How To Cook Juicy Pork Chops.

How To Cook Tender, Juicy Pork Chops Every Time | The Kitchn:
- A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Pork Chops.

Makes 2 to 4 pork chops
What You Need
Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each) Olive oil
Salt
Pepper

Equipment
Shallow dish (for brining)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs

Instructions
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop.
Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt.
Add 2 more cups of cold water to bring the temperature of the brine down to room temperature.
Place the pork chops in a shallow dish and pour the brine over top.
The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged.
Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven and skillet:
- Position a rack in the middle of the oven and preheat to 204°C.
- Place the skillet in the oven to preheat as well.

Season the pork chops: While the oven heats, prepare the pork chops.
Remove the chops from the brine; if you didn't brine, remove the chops from their packaging.
Pat dry with paper towels.
Rub both sides with olive oil, then sprinkle with salt and pepper.
Set the chops aside to warm while the oven finishes heating.

Remove the skillet from the oven:
Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.
Turn on a vent fan or open a window.

Sear the pork chops:
Lay the pork chops in the hot skillet.
You should hear them immediately begin to sizzle.
Sear until the undersides of the chops are seared golden, 3 minutes.
The chops may start to smoke a little — that's ok.
Turn down the heat if it becomes excessive.

Flip the chops and transfer to the oven:
Use tongs to flip the pork chops to the other side.
Immediately transfer the skillet to the oven using oven mitts.

Roast the chops until cooked through:
Roast until the pork chops are cooked through and register 60°C to 62°C in the thickest part of the meat with an instant-read thermometer.
Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined.
Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.

Rest the chops:
Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy).
Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

AND:
- The Best Slow-Cooked Meat Recipes | sheerluxe.com: The Best Slow-Cooked Meat Recipes!
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Pork recipe.

Lovely pork recipe.

- Pork Medallions with Roasted Nectarines | Williams-Sonoma Taste
- Pork and Pumpkin Stew | Williams-Sonoma Taste


- Pork Shoulder Braised in Milk | Williams-Sonoma Taste
- Pork Loin Chops with Romesco Sauce and Grilled Onions | Williams-Sonoma Taste - on gas grill.


- Roasted Pork Loin with Lentil Salad | Williams-Sonoma Taste
Preheat oven to 200ºC.
Season pork well.
In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil.
Sear pork, turning occasionally, until well browned, 6-8 minutes total.
Add remaining garlic and rosemary.
Place in oven and roast until juices run clear when pork is pierced with a knife, 15-20 minutes.
Remove from oven and let rest for 5 minutes.
- Pork (boneless pork loin) and Tomatillo Stew | Williams-Sonoma Taste

Pork goulash by Jamie Oliver.

Goulash Recipe | Pork Recipes | Jamie Oliver Recipes:



Spicy pork & chilli-pepper goulash.
A beautifully satisfying stew.

Ingredients
2 kg higher-welfare pork shoulder off the bone, in one piece, skin off, fat left on
sea salt
freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, deseeded and finely chopped
2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
1 small bunch fresh marjoram or oregano, leaves picked
5 peppers, use a mixture of colours
280 g jarred grilled peppers, drained peeled and chopped
400 g good-quality tinned plum tomatoes
4 tablespoons red wine vinegar
400 g basmati or long-grain rice, washed
142 ml soured cream
zest of 1 lemon
1 small bunch fresh flat-leaf parsley, chopped

Puy lentil, smoked sausage, pork belly and mustard sauce.

The perfect double act of sausage and mustard, brought together with lentils.

Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve

1 Heat the oil in a high-sided frying pan, then cook the onion, celery and carrot for about 5 minutes, until they start to soften.
Add the garlic, thyme, rosemary and bay leaf.
Fry for a further couple of minutes.

2 Add the lentils to the pan and stir to coat in the onion mix.
Stir in the stock and nestle the smoked sausages in the mix.
and simmer, stirring frequently for 35-40 minutes, until the lentils are tender.
Add a splash of water if the lentils look dry.
Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.

Recipe supplied by Rosie Reynolds
My kitchen, my obsession: Rosie Reynolds | Kitchen encounters | Life and style | The Guardian:

Slow Roast Belly Pork and Red Cabbage.

whatstherecipetoday.com » Slow Roast Belly Pork and Red Cabbage
Serves 6

INGREDIENTS:
1.2kg belly pork rashers
salt and ground black pepper
1 – 2 tsp (5- 10 ml) five spice powder
2 tbsp (30ml) oil or dripping

1 large onion, chopped
500g red cabbage, finely shredded
1 eating apple, peeled, cored and chopped
1 star anise
230ml red wine
3 tbsp (45ml) redcurrant jelly

METHOD:
Preheat the oven to 160C/F/Gas 3.

Season well with salt and pepper and rub all over with the five spice powder.
Heat 1 tbsp (15ml) of the oil or dripping in a large flameproof casserole dish and fry the onions until lightly browned.
Add the cabbage, wine, apples and star anise and cook simmer for ten minutes, until the cabbage starts to soften.
Stir in half of the redcurrant jelly and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 5 minutes.

Meanwhile heat the remaining oil or dripping in a large frying pan over a high heat.
When hot fry the meat in batches until nicely browned.
Return all the meat to the pan and stir in the remaining redcurrant jelly, turning the meat to coat.
Continue to cook the meat over a high heat until the redcurrant sauce boils down and the meat is glazed and deeply browned.
Arrange the pork over the cabbage. Deglaze the frying pan with a little boiling water and pour over the pork.
Cover the pan tightly and bake in the oven for 1 ¾ -2 hours until the pork is really tender.

Serve or allow to cool and freeze.

Oven ribs.

- How To Make Great Ribs in the Oven — Cooking Lessons from The Kitchn | Kitchn:
- oven ribs, even better | smitten kitchen

Oven Ribs, Even Better
Adapted and updated from Molly’s and Harold McGee’s Dry Rub Ribs

For 500gr rack spare ribs.
Makes about 1 cup rub per rack. (This is a thick coating and we prefer it this way.)

1/2 cup packed dark brown sugar
2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)
3 tablespoons chili powder
1 tablespoon onion powder
2 tablespoons kosher salt (Diamond brand, which is very lightweight; for most others, use 1 1/4 tablespoons; more about why here)
Chipotle powder or ground red pepper (cayenne) to taste
As many cranks of freshly ground black pepper as your arm is in for
500gr rack spare ribs

To finish: 2 teaspoons cider vinegar

Tools: If you can find it, a wide roll of heavy-duty foil makes the racks much easier to wrap up.
You’ll also want a large rack (cooking cooling sheets, so long as they’re metal and thus ovensafe, are just fine) and a large baking sheet per rack of ribs.

Heat oven to 90°C.*
In a medium bowl, combine all of the spices and seasonings.
On a piece of foil large enough to wrap around your ribs, place rack of ribs, meatier side up.
Sprinkle half of spice rub over rack, patting it on generously, including the sides.
Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down.
Pat on remaining rub.
Tightly fold the foil to seal packets.

Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top.
Bake for 4 hours, then reduce temperature to 80°C for 2 more hours, or until a fork easily penetrates the meat.

Open packet of ribs very carefully and pour accumulated juices into a saucepan.
I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to.
Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half.
Stir in vinegar.
This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.

Meanwhile, cut the ribs apart and spread them on a serving tray.
For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.

Serve ribs with sauce on the side.

* Let’s talk about timing: These cooking times and temperatures, laid out by the great Harold McGee, require 6 hours.
But, real life ensures that I always start them late, and while “low and slow” is the barbecue bible for a reason — you’re always going to get the best meat from the longest gentlest cooking times — you’d be pretty amazed by the results of even 3-hour ribs.
Long cooking times are not an exact science.
As with humans, heh, some ribs are meatier than others and will take longer.
Regardless, if you’re looking for guidelines, here are some other time and temperature combinations that have worked for us in the past:

2 1/2 to 3 hours at 150°C.
3 1/2 to 4 hours at 120°C.
4 hours at 107°C

We’ve also fiddled with combinations, such as a higher temperature at the beginning, and then, upon realizing they’d be ready sooner than we’d need them, turning them down to 80°C for the remaining time.
And vice-versa, starting with the low temperatures in the original recipe, and realizing at the 4 hour mark, they were coming along too slowly and finishing them at 150°C.
I hope these extra options make it easier, and not more confusing, to make yours at home.

Marvellous marinades.

Marvellous marinades - The Lady Bloggers:
Pork Marinade
Ingredients

250ml (8 fl oz) tomato ketchup
150ml (1/4 pint) plum sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon horseradish sauce
1/2 teaspoon salt
a pinch of freshly ground black pepper

Chicken Marinade
Ingredients

250ml (8 fl oz) HP sauce
150ml (1/4 pint) Mango chutney
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1/2 teaspoon chopped fresh lemon thyme
1/2 teaspoon salt
a pinch of freshly ground black pepper
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Slow Roast Pork Shoulder.

Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes : Recipes : Cooking Channel:
By Lorraine Pascale.

2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorns
Kosher salt
One 4 1/2-pound boneless pork shoulder
4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled
6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaping tablespoon all-purpose flour
3/4 cup white wine, optional
1 cup good quality chicken stock
Freshly ground black pepper

Pork Loin with Garlic and Rosemary.

Roasted Pork Loin with Garlic and Rosemary:
"To cook the pork roast correctly, make sure you note how much the meat weighs, it takes approximately 25 minutes per 500 gramm at 175C.
The internal temperature of the pork roast should between 62 and 71 degrees.
Do not overcook the pork, it will become dry.
Also make sure you allow the pork loin roast for about 10 minutes before serving.

Prepare this savory pork like a pro with this simple recipe.

Ingredients

1 4 pound pork loin roast (please note the weight of your roast, you may need to adjust)
2 teaspoons fresh rosemary leaves
2 teaspoons Kosher salt
5 cloves garlic
2 tablespoons olive oil

Instructions
Preheat oven to 180 degrees C.
Use either a mortar and pestle, or a a food processor, add rosemary leaves, salt, garlic, and olive oil.
Mash or pulse until a paste is formed.
Place roast on a wire rack on a baking sheet fat cap side up.
Spread rosemary and garlic paste over the roast.

Bake for approximately 1 hour and 20 minutes.
Check roast for temperature with a meat thermometer.
When the temperature is between 62C and 71C remove the roast for from the oven.
You may need to adjust cooking time.
All ovens and cuts of meat are different.

Allow roast to rest for about 10 minutes before carving.
If desired serve with pan juices."

How To Cook Tender, Juicy Pork Chops Every Time | The Kitchn:

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Loin Chop
Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop
Where it's from: The hip and loin toward to the back of the animal. Depending on where they're cut from, the chops may have some pieces of tenderloin.
What it looks like: Loin chops cut toward the center of the loin will have a T-shaped bone that has loin on one side and tenderloin on the other. Sometimes the more tenderloin present, the higher the cost. Top loin chops will have no tenderloin.
What it tastes like: Very lean, very mild pork flavor.
How to cook it: Because tenderloin and loin cook at different rates, loin chops can be hard to cook properly since both are present. Like rib chops, they should be cooked quickly, so grill, broil, or sear-roast these chops, but be careful not to overcook them. Brining will also help with keeping the meat moist.

What's the Difference Between Pork Loin and Pork Tenderloin? — Meat Basics | The Kitchn:
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
How you cook it, though, is the main difference.
Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods.

More resipe Pork Loin!
- Recipe: Bone-in Pork Loin with Dijon Sauce | The Kitchn:
- Recipe: Pork Loin Stuffed with Olives and Sun-Dried Tomatoes | The Kitchn:
- Roast Pork Loin Recipe with Apples | Leite's Culinaria:
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Guide to Pork Chops.

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
A pork chop is just a pork chop, right?
Well, there's actually more than one cut out there!
Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.

Pork chops are the equivalent of beef steaks and the priciest part of the animal. In fact, chops and steaks are actually quite similar in the way they are cut and priced. So here's a guide to the most common pork chop cuts, what they taste like, and the best ways to prepare them.

What Part of the Pig Is a Pork Chop?
Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.

Working our way down from the shoulder toward the back of the pig, we have four major sections where pork chops come from: the shoulder or blade chops, rib chops, loin chops, and finally, sirloin chops. Here's the breakdown of each section:

Pork Shoulder Steaks.

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.
Pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking.
Budget-friendly pork shoulder steaks, also called pork shoulder chops, are cut from the top portion of the front shoulder of the pig.
Pork shoulder steaks have a higher fat content than pork loin chops.
That fat enhances the flavor of the meat, which becomes quite succulent when marinated or slowly cooked.
Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks

Spanish-Style Pork Shoulder Steaks Recipe : Guy Fieri : Food Network: (Pork Shoulder Steaks or Boneless Chop)

Ingredients
This marinade was one of the best!
2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream - crème fraîche (optional for me)
24 corn tortillas
Olive tapenade, purchased

Directions
In a small pan, toast the fennel and black pepper.

Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.

Put the pork in a large, resealable plastic bag.
Add the garlic, vinegar, olive oil and the spices.
Seal the bag, and massage the marinade all over the pork.
Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours.
from refrigerator and let come to room temperature.

Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl.
Combine well, pour into squeeze bottle and refrigerate.

Preheat the oven to 190C.

Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.

Heat an indoor or outdoor grill to medium heat.
Add the pork steaks and grill until medium, turning, for approximately 10 minutes total.
Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.

Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

OR:
Use as a base for spaghetti sauce.
Brown the pork steaks and add a couple of large cans of whole tomatoes and simmer 4-6 hours until the pork and tomatoes fall apart and become one.
Or use traditional Italian sauce. So good.

Baked pork with cardamom, ginger and yogurt.

Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Guardian:
I used a large pork fillet for this, but I am keen to try it with thick chops, too, or maybe even a boned pork belly.
There is nothing to stop you doing it with other meats as well if pork is not your thing.
Try a couple of lamb fillets.
Serves 4.

Ingredients
pork fillets 2, weighing about 350g each
lemon juice of ½
fresh ginger 40-50g
garlic 2 large cloves
natural yogurt 200ml full fat
cumin seeds 2 tsp
coriander seeds 2 tsp
green cardamom 10 pods
cayenne 1 tsp
ground turmeric 1 tsp
onion 1, medium sized
groundnut, vegetable or rapeseed oil 2 tbsp

Squeeze the lemon juice into a bowl.
Peel the ginger then grate it almost to a purée and mix into the lemon.
Grind in a little pepper.

Peel and crush the garlic to a paste, then stir it into the lemon and ginger, together with the yogurt.

Put the cumin and coriander seeds into a spice mill or grind to a coarse powder with a pestle and mortar then add to the yogurt mixture.
Break open the cardamom pods, discard the green shells and grind the black seeds to a coarse powder.
Stir into the yogurt with the cayenne and turmeric.

Put the pork fillets into a baking dish and pour in the spiced-yogurt mixture.
Turn the pork over so it is nicely coated then cover with clingfilm and leave in a cool place for a couple of hours – overnight won't hurt.
How to cook:
Set the oven at 200C/gas mark 6.
Peel and finely slice the onion into rings.
Warm the oil in a pan, add the onions and cook for 7-10 minutes until soft.
Remove the film from the pork, turn the fillets over in their marinade and scatter the onions and oil over the top.
Bake for 45-50 minutes until the onions and pork are golden.
There will be a little lightly curdled juice around the meat.
Cut it into thick slices and serve with the rice dish below, spooning the juices from the dish over as you go.
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Pork chops.

Normandy:
Cotes Pork Normande. Cotes De Porc Normande. By: Mark R. Vogel
4 pork chops
salt and pepper to taste
vegetable oil, as needed
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into slices
57 millilitres Calvados
1 cup heavy cream

Season the pork chops with salt and pepper and sauté in the oil until completely browned on each side.
Remove the chops from the pan and set aside.
Add the butter to the pan and sauté the apples until browned.
Remove the apples and set aside.
Deglaze the pan with the Calvados and reduce by at least two thirds.
Pour in the heavy cream and bring to a simmer.
Season the sauce with salt and pepper.
Return the chops to the pan and coat with the cream.
Place the apple slices on top of the chops and simmer for a few minutes or until the chops are fully cooked.
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Asian Chili Pork, Ginger and Tangerine Stir Fry

30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry - Half Baked Harvest:
Ingredients
2 tablespoons sesame oil
1 (500 gramm) pork tenderloin, sliced thin or pack of pork stir fry
1 tablespoons fresh ginger, minced or grated (use more ginger if you would like!)
1 red bell peppers, sliced thin
1 cups sweet thai chile sauce
1/8 cup soy sauce
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1 bunches bok choy, chopped
1 tangerines peeled and in wedges

scallions or green onions, thinly sliced, for garnish

Toasted Sesame Rice for garnish
1 cup uncooked jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
Instructions to make the toasted sesame seeds and rice.
1. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
2. Add the water to a medium size pot.
Bring to a low boil and then add the rice and sesame oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Note that rice can cook differently for everyone, this is just what works for me.

3. While the rice cooks make the stir fry.
Heat a very large skillet over high heat and add the sesame oil.
When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelisation on it.
Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges.
Remove the pork from skillet and set aside.

4. If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers.
Stir fry the peppers for 3-5 minutes, until they just begin to soften.
Add the pork back to the skillet along with the ginger and stir fry 30 seconds.
Add the sweet thai chile sauce,
- soy sauce,
- ground cloves,
- cinnamon and
- pepper.
Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely.
When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
Remove from the heat and stir in the tangerines.

5. Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.

Wasabi Recipes.

Fresh, British grown Wasabi | Recipes | The Wasabi Company:
Wasabi & pickled ginger pork balls with sesame stir fried vegetables and udon noodles
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes

You will need:
For the pork balls:
450g pork mince
4 spring onions, finely chopped
2 cloves garlic, crushed
50g pickled ginger, drained & chopped
2 tbsp tamari (Japanese soy sauce)
About 4 tsp freshly grated wasabi root
Salt
Vegetable oil for shallow frying

For the noodles:
2 tbsp sesame oil
200g tenderstem broccoli cut into 3cm pieces
200g chestnut mushrooms quartered
4 spring onions sliced into 1cm pieces
1 red or yellow pepper sliced into strips
2 cloves garlic finely sliced
600ml chicken or vegetable stock
2 tsp miso paste or to taste
2 tsp tamari or to taste
4 blocks fresh udon noodles (about 200g each block)

Extra freshly grated wasabi to serve

Spices That Go With Pork.

Pork Out! Spices That Go With Pork | Fooducopia:
Pork shoulder + chipotle peppers + cumin + tomatoes

Pork belly + bacon + arugula + egg

Pork chops + apples + ginger + sage
Pork chops + peaches + balsamic vinegar

Pork + bacon + mustard + sauerkraut
Pork + cream + potatoes + thyme
Pork + chile peppers + cilantro + garlic + lime + peanuts
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Weekly cook by Brian.

How to make perfect rice pudding

Cassoeula, pork stew with cabbage

Egg White Cake Recipe

Egg White Cake Recipe

Egg White Cake Recipe