Tag: Pork
Brazilian Pork Stew
Tender braised pork stewed with tomatoes, black beans, sweet potato and warm spices in a rich gravy. This dish was inspired by the cuisine of Brazil
Brazilian cooking is about keeping things fairly simple but getting great flavors with good quality ingredients and spices
We are using our Instant Pot as a slow cooker
The Instant Pot allows you to sear or saute food in it before you slow cook, so if you don’t have an Instant Pot just sear in a pan and then add to your slow cooker
We are starting off with around 3 pounds of pork stew meat which we are going to sprinkle with kosher salt and ground black pepper
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil
Brown the pork in batches to avoid over crowding them
Brown on all sides
Don’t worry if there are brown bits stuck in the pot
When we add liquids they will break up and add to the great flavor of the stew
Remove the pork and set aside
Repeat until all the pork has been browned
Add some more olive oil to the pot
Next we will need 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves
Add these into the pot and cook 4-6 minutes
Next are the spices
This is where the stew gets its warm comforting flavors from
We will need 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon
Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
We’ll need 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar
Add these to the pot and allow to bubble up
Stir, scraping up any bits off of the bottom
We’ll also need one 28 ounce can of diced tomatoes and the zest of 1 orange
Add the tomatoes and zest to the pot
Stir these in again scraping up any bits from the bottom of the pot
Add the pork back in along with any juices that may have gathered
Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes
If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker
We are using the glass slow cooker lid
Since this is such a rich stew with many warm flavors from the spices, we feel it needs a little brightness to bring it to the next level
For this we are going to make a quick onion pickle
We will need 1 red onion peeled and very thinly sliced, 1/2 cup of orange juice, 2 tablespoons of apple cider vinegar, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Layer the onions, peppers and zest in a jar
Here is a top view
Why you might ask?
Just because I liked it
Add the vinegar into the jar
Next add in the orange juice
Cover the jar with a lid and give it a good shake every once in awhile
You can also turn it upside down a couple times too, just make sure the lid is good and tight
The onions will actually really settle down into the jar when they are pickled
Okay, enough about pickles
Let’s get back to the stew
Next we will need 1 large sweet potato that has been peeled and chopped into even pieces
You can also use 2 smaller sweet potatoes
After the 2 hour and 30 minute mark, open up the slow cooker
Already looking rich and delicious
Things can only go up hill from here
Add the sweet potatoes to the pot
Mix to incorporate
Cover and set the pot for slow cooker on high for 30 minutes
While that’s cooking, let’s get the next ingredients
We will need one 15.5 ounce can of black beans drained and rinsed and one red bell that has been chopped
After the 30 minute mark add in the beans and peppers
Stir to incorporate
Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft
Remove and discard the 3 bay leaves
Though you can certainly serve this over rice we chose to toast some flour tortillas over our stove top and just have them on the side
Ladle a nice amount of this great stew into a bowl and be sure to top it with some of those delicious pickled onions!
Enjoy!!!
Simply Sundays! ~ Brazilian Pork Stew
Ingredients
3 pounds of pork stew meat
kosher salt
ground black pepper
olive oil
1 onion
2 celery stalks
3 garlic cloves
1 serrano pepper (seeds removed)
3 bay leaves
1 tablespoon of cocoa
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of dried oregano
1/2 teaspoon of cinnamon
1 tablespoon of brown sugar
1 tablespoon of Gravy Master
1 tablespoon of red wine vinegar
28 ounces of diced tomatoes (with the juice)
zest of 1 orange
1 sweet potato
1 red bell pepper
15.5 ounces of black beans (rinsed and drained)
For the pickled onions
1 red onion
1 serrano pepper (seeds removed)
zest of one orange
1/2 cup of orange juice
2 tablespoons of apple cider vinegar
tortillas for serving (optional)
Directions
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil. Sprinkle kosher salt and ground black pepper over 3 pounds of pork stew meat. Brown the pork in batches to avoid over crowding them. Remove and set aside
Once all the pork is browned add a little more olive oil to the pot. Add in 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves. Cook 4-6 minutes
Next add in 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon. Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
Next mix in 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar. Allow these to bubble up. Stir, scraping up any bits off of the bottom
Next add in one 28 ounce can of diced tomatoes and their juice along with the zest of 1 orange. Stir these in again scraping up any bits from the bottom of the pot. Add the pork back in along with any juices that may have gathered Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes. If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker. We are using the normal glass slow cooker lid
After the 2 hour and 30 minute mark open up the slow cooker and add in 1 large sweet potato that has been peeled and chopped. Stir to incorporate. Cover and set the pot for slow cooker on high for 30 minutes
After the 30 minute mark is up add in one 15.5 ounce can of black beans that have been drained and rinsed along with one chopped red bell pepper. Stir to combine. Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft. Remove and discard the 3 bay leaves
For the pickled onions
In a jar layer 1 red onion peeled and very thinly sliced, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Pour in 1/2 cup of orange juice and 2 tablespoons of apple cider vinegar. Cover the jar with a lid and give it a good shake every once in awhile
To serve
Toast some flour tortillas over the stove top (optional). Ladle stew into a bowl and garnish with some pickled onions
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2019
All rights reserved
Apple & Brie Stuffed Pork Chops
Hawaiian Burgers
A Hawaiian Asian fusion of flavorful pork, fresh grilled pineapple and a sweet and spicy mayo!
Asian flavors play a large role in Hawaiian cuisine
Add in pork and fresh pineapple and we immediately think of the islands which is what inspired this particular dish
We were in the mood for grilled burgers but weren’t “feeling” the traditional version so enter in our Hawaiian Burgers!
Let’s start with the meat
We are using 2 pounds of ground pork
Now let’s talk about some Asian flavors
We will need 1 cup of panko (Japanese bread crumbs), 2 eggs whisked, 1/4 cup of Teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper
Add these ingredients to the pork
Using your hands, gently fold all of the ingredients together
You can add more panko as needed to bind the mixture
Line a sheet pan with parchment paper that has been sprayed with cooking oil
Using a 1/2 cup measure start dropping the meat out onto the parchment
Repeat until you have used all of the meat
Roll the meat into a ball between your palms then flatten into a patty
Using your thumb make a small indent in each patty
Why do you make a indent in the patty?
This will keep the meat from “doming” into a ball while cooking on the grill
Drizzle each burger with a little more Teriyaki
Cover and refrigerate for 30 minutes before grilling
While the burgers are getting a well deserved rest in the fridge, let’s work on a sauce
We will need 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang (Korean Chili paste), 1 teaspoon of rice wine vinegar and 1 teaspoon of honey
Add these ingredients into a bowl along with a teaspoon of garlic powder
Whisk until well combined and refrigerate
So we have the burgers (check), we have the sauce (check)
Now we need a great topping to go with it
Heat your grill to around 400 F direct heat
I set the burners to medium, low, medium
Next up we have 8 slices of fresh pineapple with the core removed
We will need 1/4 cup of teriyaki sauce, 2 tablespoons of honey, 1/2 tablespoon of freshly grated ginger
Whisk the ingredients together
Brush this over the pineapple
Lay the pineapple down on the grill and cook 5-6 minutes
Flip and cook another 5-6 minutes
You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart
Remove and set aside
Next lay the burgers on the grill
Cook around 4-5 minutes then turn (not flip)
Cook another 2-3 minutes
Flip and cook another 4-5 minutes
Then turn (not flip) and cook another 2-3 minutes or until cooked through
Even though we are working with Asian inspired flavors a burger just isn’t a burger without cheese
We decided to use muenster which is mild and will work great with our flavors
Lay a slice of cheese over each burger
Cook for 1-2 minutes until the cheese melts
Remove and set aside
Allow the burgers to rest to reabsorb their juices
While they rest, let’s toast the rolls a bit
Lay them open side down on the grill and toast for 2 minutes just to get a little brown on them (optional)
Time for some assembly
Let’s start with our sauce and a roll
Add sauce to both sides of the roll
Lay a burger down on a roll
Top with a slice of grilled pineapple
I don’t know about you but I’m drooling!
Pair this with a refreshing Pineapple Madras cocktail and make your trip to the Islands complete!!!
Enjoy!!!
Simply Sundays! ~ Hawaiian Burgers
Ingredients
For the burger
2 pounds of ground pork
1 cup of panko (more if needed)
2 eggs whisked
1/4 cup of teriyaki sauce
1 tablespoon of freshly grated ginger
2 grated garlic cloves
2 diced scallions
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon of crushed red pepper
8 slices of muenster cheese
8 burger rolls (toasted, optional)
For the sauce
1 cup of mayonnaise
2 tablespoons of Go Ju Jang (Korean Chili paste)
1 teaspoon of rice wine vinegar
1 teaspoon of honey
1 teaspoon of garlic powder
For the pineapple
8 slices of fresh, cored pineapple
1/4 cup of teriyaki sauce
2 tablespoons of honey
1/2 tablespoon of freshly grated ginger
Directions
For the burger
Add 2 pounds of ground pork to a large bowl. Next add in 1 cup of panko (Japanese bread crumbs), 2 eggs whisked, 1/4 cup of teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper
Using your hands gently fold all the ingredients together. Line a sheet pan with parchment paper that has been sprayed with cooking oil. Using a 1/2 cup measure start dropping the meat out onto the parchment. Repeat until you have used all the meat
Roll the meat into a ball between your palms then flatten into a patty. Using your thumb make a small indent in each patty. This will keep them from puffing up into a ball on the grill. Drizzle each burger with a little more Teriyaki. Cover and refrigerate for 30 minutes before grilling
While the burgers are chilling you can move onto the sauce and pineapple preparations. Heat your grill to around 400 F direct heat. I set the burners to medium, low, medium. Lay the burgers on the grill. Cook around 4-5 minutes then turn (not flip). Cook another 2-3 minutes. Flip and cook another 4-5 minutes. Then turn (not flip) and cook another 2-3 minutes or until cooked through
Lay a slice of cheese over each burger. Cook for 1-2 minutes until the cheese melts. Remove and set aside. Allow the burgers to rest for a few minutes to reabsorb their juices. While they rest place the rolls face down on the grill and lightly toast for 2 minutes (optional)
For the sauce
In a bowl whisk together 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang, 1 teaspoon of rice wine vinegar, 1 teaspoon of honey and 1 teaspoon of garlic powder. Refrigerate until use
For the pineapple
Lay 8 slices of fresh, cored pineapple in a sheet pan. In a bowl whisk together 1/4 cup of Teriyaki sauce, 2 tablespoons of honey and 1/2 tablespoon of freshly grated ginger. Brush this over the pineapple slices
Heat your grill to around 400 F direct heat. Set the burners to medium, low, medium. Lay the pineapple down on the grill and cook 5-6 minutes. Flip and cook another 5-6 minutes. You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart. Remove and set aside
For assembly
Spread some of the sauce on both sides of the roll. Lay a burger down on the bottom. Top with a slice of grilled pineapple. Top with the roll and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2018
All rights reserved
