Pork The Other White Meat, Not to be confused with long pig!

For the cider. Apple cider is what we used, the 'hard' type...Basically alcoholic version of normal apple cider.
As for rendering. Basically, it means to cook the bacon until as much of the fat as possible is extracted and it becomes nice and crisp.


I actually made this yesterday and as the side, I took three asparagus stalks that have been blanched and wrapped them with bacon and roasted until the bacon was done. As a presentation (for those who really want to make the plates look like art), try grating a sweet potato and quickly frying in hot oil till slightly crisp. It will curl wonderfully and looks really great when piled upon the pork slice. All the colors seem festive.

Sounds great! If you have a hard time finding chestnuts, walnuts would work as would cashews. Hard cider I would use is "Mikes Hard Cider" or Woodchuck Cider".

Almost forgot to warn everyone about the flame when ya use the hard cider. Alcohol will burn off but it also adds some extra flavor.

Good idea there Shadows. I didn't think about using the Mike's since we used fresh because we managed to find a gentleman who makes his own hard cider each year.

SOme folks have all the luck!!!

Recipe Name: SPECK UND BONA ( HAM WITH GREEN BEANS )
Category: MAIN DISH
Serves: 6

SOURCE PENNSYLVANIA DUTCH COOKBOOK - FINE OLD RECIPES

3 Pound smoked ham
1 Quart green beans, broken into 1-inch pieces
6 Medium potatoes, pared and quatered
2 Tsp. salt
1/4 Tsp. pepper

Cover ham with cold water and simmer 2 1/2 hours. If necessary, add water during cooking to keep at least 1 quart of broth at all times. Add the beans and continue cooking about 25 minutes. Add the potatoes and cook about 25 minutes or until the vegetables are tender. Season with salt and pepper. Serve hot, accompanying with cider vinegar for those who like this dish strongly flavored.

Spicy Pork Burgers

Ingredients:

2 Tbsp water
2 Tbsp hot sauce
2 Tbsp fine bread crumbs
4 cloves garlic, minced
3 tsp ginger
3 tsp curry powder
½ tsp salt
½ tsp allspice
1 ½ lb ground pork
1 sweet onion, sliced
Lettuce leaves
6 hamburger buns

Directions:

- In large bowl, combine water, hot sauce, bread crumbs, garlic, ginger, curry powder, salt
and allspice. Add ground pork, mix well. Shape into 6 patties.
- Over a medium heat grill, cook patties 15 minutes or until done(160 degrees F), turning
once.
- Serve on buns, toasted on grill for 1 to 2 minutes, with onion, lettuce.

Irish Roast Pork with Potato Stuffing

Ingredients:

? 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
? 2 tablespoons butter
? 2 tablespoons hard cider (apple wine) or water
? Salt and pepper

Stuffing
? 4 1/2 cups potatoes, coarsely mashed
? 1/4 cup butter
? 1 onion
? 2 large cooking apples, chopped
? 1 handful chopped fresh sage and thyme
? Salt and pepper



Directions:


Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish.

Cover loosely with foil and bake 1 hour at 350 degrees (F).

Lily O

Roast Stuffed Loin of Pork with Crackling & Bramley Apple Sauce
- By Darina Allen
Ingredients:

? 1 x 5 lbs (2.3kg) loin of pork with the skin still on

Fresh Herb Stuffing
? 12 ozs (45g/3 tablesp.) butter
? 3 ozs (85g/: cup) chopped onion
? 3-32 ozs (85-100g/12 cups approx.) soft white breadcrumbs
? 2 tablesp. (2 American tablesp. + 2 teasp.) chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary)
? Salt and freshly ground pepper

Gravy
? 1 pint (600ml/22 cups) home-made chicken stock
? Roux (optional)

Bramley Apple Sauce
? 1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier
? 1-2 dessertsp. (2 - 1 American tablesp.) water
? 2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are



Directions:


For really good crackling score the skin at 3 inch (5mm) intervals running with the grain - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later).
Then make the stuffing: sweat the onions gently in the butter for 5 or 6 minutes. When they are soft, stir in the crumbs and freshly chopped herbs and a little salt and pepper to taste, cool.

Preheat the oven to 190C/375F/regulo 5. Put the joint skin side down on the work top sprinkle with salt and freshly ground pepper, spread the stuffing over the meat, roll up tightly and tie with cotton string, season the rind with salt. Roast on a rack, allowing 25-28 minutes lb (450g). Baste every now and then.

Just before the end of cooking time remove the pork to another roasting tin, replace in the oven and turn up the temperature to very hot 230C/450F/regulo 8, to get crisp crackling. When the joint is cooked the juices should run clear - one doesn't eat pink pork, put the pork onto a hot carving dish and allow to rest in a very cool oven while you make the gravy in the original roasting tin.

To make the gravy, de-grease the roasting pan, add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Bramley Apple Sauce.

Bramley Apple Sauce

The trick with Apple Sauce is to cook it covered on a low heat with very little water.

Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm.
Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls.




Lily O

Recipe Name: SOUR PORK ROAST
Category: PORK
Serves: 6

SOURCE SCOTT TUCKER

(Western Italian - border of Germany)

3lb Pork Roast
2 oz Lard
1 fresh rosemary sprig
4 bay leaves
4 or 5 cloves
1 large onion finely sliced
1 clove garlic finely chopped
1 cup dry white wine
1 cub white wine vinegar
4 cups broth

Brown the meat in the lard, then add spices, onion, wine, and vinegar. Simmer and turn for approx. 1 ½ hours or until the internal temp. of the meat is 180 degrees. Add broth as needed. Remove spices before service. Slice and serve with sauce and onions.

-Note, putting spices in a flow through bag during simmering makes them easier to remove.

-Recommended sides:
Fried Zucchini
Roasted red potatoes

A Real British Banger

This delicious pork meal isn't just for breakfast anymore! Of course, that joke really only works on Brits.

For the bangers:


2 1/2 pounds pork shoulder butt or loin
1 1/2 pounds lean beef or veal shoulder
2 teaspoons salt
2 teaspoons sugar
2 teaspoons lemon zest
1/4 cup grated onion
1/2 teaspoon white pepper
1 teaspoon caraway seed
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 pound cold bacon,cut into small pieces
1/4 cup crushed ice
2 to 3 feet of sausage casings (ask your butcher)


For the onion gravy:

1 tablespoon butter
1 tablespoon olive oil
3 red onions, peeled, halved and then sliced
2 whole garlic cloves, peeled and chopped
4 sage leaves, chopped
1 cup sweet Marsala
1 teaspoon wholegrain mustard
1 pinch sea-salt and freshly ground pepper
Directions:

1. Trim meat of sinew and cut into one inch cubes.

2. Combine meat with seasonings (salt through nutmeg) and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen. Preheat oven to 325F.

3. Using a meat grinder or food processor, grind the bacon, then the ice-cold seasoned meat. As you process, add finely crushed ice to help keep the mixture cold when filling the sausage casings. To check seasonings, heat a small saute pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, and transfer the mixture into a large pastry bag.

4. Rinse the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing. Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 5-6 inches and tying into links with small pieces of kitchen twine. Sausages should be about one inch in diameter.

Transfer bangers to an oiled sheet pan and roast for 45 minutes.

5. Make the gravy while the bangers cook. In a large frying pan over medium heat, heat the butter and olive oil. Add the onions and cook for 20 minutes, and then add the garlic and chopped sage. Cook 5 minutes and add the Marsala. Turn up the heat to high to bring the mixture to a boil. Boil for 2 minutes and then reduce heat to low, stir in the mustard and season with salt and pepper. Keep warm until ready to use.

6. Serve each person two bangers with mounds of homemade mashed potatoes topped with the gravy.

Jolly Good!

Serves: 8

Roasted Pork Tenderloin With Bourbon-Barbecue Sauce

Prep Time: 10 mins
Total Time: 40 mins
Servings: 3-4

Don't let the list of ingredients fool you this sauce packs in a ton of flavorand is easy to make.

Ingredients:

1 lb pork tenderloins
3 tablespoons olive oil
kosher salt
black pepper
2 tablespoons Bourbon
2 tablespoons soy sauce
2 tablespoons ketchup
1/4 cup brown sugar

Directions:

Preheat your oven to 400 degrees.
Heat olive oil in an oven-proof skillet over medium-high heat.
Sprinkle a generous amount of kosher salt and pepper all over the pork and rub in well.
Sear the pork on all sides until deep brown.
Transfer the skillet to the oven.
Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees.
Turn over once halfway through roasting.
Remove the pork from the skillet and wrap in foil.
Allow the pork to rest in the foil for 10 minutes.
Meanwhile, make the sauce.
Using the same skillet, place it over medium-high heat on the stove top.
Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan.
Whisk in the soy sauce, ketchup and brown sugar.
Bring the sauce to a boil and reduce the heat to low and cook for 2 minutes.
Remove the pork from the foil.
Whisk any drippings that have collected in the foil into the bourbon-barbecue sauce.
Slice the pork and pour the sauce over all.
Serve.