All posts tagged pork

By Jessica | March 28, 2011 | Featured, Main Courses | No comments

Mofongo

Mofongo. The word alone sounds like something you yell at another person in the height of passionate anger or passionate lub makin. Either way, I want to use it more often. But in real real life? It’s actually fried mashed plantains with garlic aioli, pork bits and fresh cilantro. And let me let you know…
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By Jessica | January 3, 2010 | In The News, Main Courses, Other People's Recipes, Projects, Recipes | 1 Comment

Saw Food, Inc. Kill me now.

My New Years resolution (besides working this fat ass out) is to shop at more farmers markets and eat smaller portions with the goal of being a bit more conscious of my consumption. Ima also do my best to plan out meals so I can double up on the ingredients I buy. How many times does your recipe call for scallions, you buy the bunch, use half, and throw the rest out a week later? So yeah, that shit cannot be happening.

Here is mine and B’s meal plan this week, all different meals that use many of the same ingredes:

Bright and Spicy Citrus Salad Over Rice

That Soba Noodle / Shiitake / Spinach jam on the NYTimes most emailed list for the past couple days.

B and I used to wok up some rice on the daily, haven’t in a while, looking to get back to our roots with some Pork Fried Rice. (wok, peanut oil, chopped pork chop, cooked rice (brown?), cabbage, carrot, siracha, sesame oil, cilantro, basil, bam.)

Although I get my Ashe on, on the reg, I also got a need for the chipotle to hit that tongue as well. I’ll be doing this poached shredded chicken breast with chipotle dressing this week as well.

Oh, and something with a sweet potato. All yall healthy people been squawkin about this shit for a while, I really wasn’t down, but I’m going to try it for lunch. I’ll let ya know how it goes.

By Jessica | December 20, 2009 | Main Courses, Other People's Recipes, Projects | No comments

After Bittman put up his tantalizing, oven smoked ribs, my mouth would not stop watering. It had to be had. His basic premise is to line a roasting pan with water-soaked hickory or oak wood chips, place the ribs on a rack over the wood, and wrap the hell out of it with 20 feet of tin foil. (PS, I used way less than 20 feet and that shit worked juuuust, fine.) When you wrap it, you need to create a tent over the meat, so you essentially have a dome. I’m not sure why Bittman calls this smoked, cause you’re essenially steaming them – probs for the “smoke flavor” from the wood. I don’t know about that nonsense but the contraption was a fucking beaut. I WILL be doing a salmon and a chicken in this thang.

Now, I’m more of a memphis style rib gall, which I prefer means a dry, savory rub, as a opposed to a sweet, sticky bbq sauce you get further down in the US. The dummiest thing I did was thinking that my dry rub would turn crusty in a steam bath. Oh well. These bitches were tender as hell. I grabbed a tangy, tomato, vinegary sauce online that was perfect for a dip factor.

Here is Bittmans piece that includes the contraption. After that, you can do whatever meat and whatever recipe you want.

Here is the sauce recipe I grabbed. Gotta say, when I was making it, and tasting it, I thought i was kinda shit. But with the meat, it was pretty perfect, I also added more salt and more smoked paprika. Check that shit.

And here is my dry rub recipe. I’m not saying its perfect for this method, but I think it would blow minds on a regular bbq.

Memphis Style Dry Rub for Pork Ribs (or for chicken, fuck it)
1.5 tbl cayenne
1.5 tbl smoked hot pimento
1 tbl onion powder
1 tbl garlic powder
1 tbl chili powder
1/2 tbs mustard powder
1/2 tbs oregano
1/2 tbs white pepper
1/2 tbs salt

A rubbed rib, ready to get his tent on:

Rib tent:

Cooked Ribs:

Delicious:

I made this banger with a bright, crunchy slaw, stay tuned for all it’s glory…

By Jessica | November 3, 2009 | The Hanker Station | No comments

Right now, I’m mostly just into pig. Whole pig. Me and a friend ordered a suckling pig from Los Paisanos which we are going to whole roast this weekend. And I’m also looking to roast a whole huge fucking pig next spring. In fact, I’m looking to buy a used or rent La Caja China to do so. Any leads?

It’d be really great to get this off the ground before the weekend hits, so if anyone does have any idea of where I’d procure one of these magical boxes of cooking pork from, I’d really appreciate it. The video I linked to should give you a good idea of how great these boxes can be for roasting pork, and I look forward to getting the chance to actually try one out for myself.

So if you’re a pig-roasting connoisseur with your own La Caja China, sitting back and watching (or maybe taking a quick cheekybingo.com break instead) the pork go from raw to awesome, let me know. I’d be happy to tell tales of how well it went, too, so if you get me in the know, the show isn’t too far away. I look forward to hearing from any fellow pork-roasting enthusiasts.

Pic from www.foundshit.com –> thanks!

about the Hanker Station

By Jessica | October 11, 2009 | In The News | No comments

Bet yall read about this new trend of rich fucks and dumb celebrities like paris hilton buying “teacup” pigs for pets. I guess so… They ARE cute, but I bet they are tender as hell.

Visit msnbc.com for Breaking News, World News, and News about the Economy

By Jessica | July 11, 2009 | Guest Post, Main Courses, Other People's Recipes, Recipes | 3 Comments

Howdy. I’m K. Longtime pal, and co-hanger outer of J & B. J has been asking me for ages to write a guest post. In fact, she’s been kind of a P in the A about it. But hey, my laziness is no match for her persistent nagging. So, buckle your seatbelts, because guess what,…Today Is The Day.

The short of the short is this. A few years back, I read, and instantly forgot, a recipe for shredded pork tacos. Sometime later, remembering only two elements about it 1) the meat was pork shoulder 2) it included apricot preserves, I decided to make the rest up.

Not only did I not embarrass myself, but it was even considered a hit. I’ve done it many more times since, tweaking and adjusting each time.

Fast forward to last Saturday’s 4th of July BBQ. The apricot preserves sat out this time (thank god. –ed.), and I instead brought in a ringer to take this game to the next level. Chipotle Peppers.

*Ahem* Can you say Home Run?? Try sounding it out. “Home” has a long Ō, and the E is silent.

The chipotle is one of my favorite things. It’s a smoked jalapeno. That’s right, some freaking guy (Or girl ya douche bag – ed.) got drunk and amazingly found a way to Improve on the jalapeno.

And well, then I got drunk and used the chipotles to improve on my pork shoulder. Rock and Roll, it most certainly did. The BBQ crowd gave it an A+++.

So, that’s the story, and here’s how you do it. Oh, and did I mention it’s crazy easy? Because it is. It’s CRAZY easy. I mean, on the real. This is the crazy easiest delicious dish you’ll ever make.

Pulled Pork Taco
What’s in it:
1 (7-8 lb) pork shoulder – WITH THE BONE IN IT
1 big yellow onion
4-5 cloves of garlic
2-3 medium jalapeños
1 small bunch of cilantro
2 cans of chipotles in adobo sauce
1 lime
salt/pepper
Serves 15 fat asses

What’s done with it:
Express yourself with a knife on the onion, garlic, jalapenos and cilantro. You can roughly chop the chipotles too if you want, or you can add them whole. Up to you. Or as Marco Pierre White would say, “You’re choice”.

Put the pork in the middle of a big double layer of foil. (needs to be Big cuz you’re gonna wrap it all up in there). Hit both sides with salt and pepper. Cover the whole thing with the chipotles and adobo. Then throw on the stuff you got all choppy with, plus squeezed lime.

Wrap it up in the foil. Make sure it’s as sealed as you can get it, cuz all those mind blowing juices are gonna do their best to escape.

As an added juice-saving precaution, and to minimize any mess, put the package in a baking dish, throw it in a 450 oven, and leave it for 5 hours. Yes. 5 HOURS. Don’t even ask it a question for anything less than 4 ½ hrs.

When done, take it out and let it rest for another 15 minutes. Then pretend its Christmas, and open this very special present to yourself. Trust me, your jaw will drop. Use forks to pull the pork apart. The meat will totally just fall off the bone.

That’s it. Throw it in a tortilla, squeeze a little more lime on it, add some homemade salsa, and you’re laughing.

Thanks K!! For pics of other mind blowing food from the July 4th BBQ, check these delights.