Tag Archives: Pork

Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Khao Khat Pork Tenderloin Bahn Mi
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Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

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Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
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2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
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3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
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4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
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5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

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Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

  • Servings: 2-4
  • Difficulty: easy
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Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes
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As I mentioned on an earlier post. Jill ordered me a new cookbook by Jessica Merchant titled “Seriously Delish”. Really like it. Her recipes and ideas are quirky, smart and creative. She doesn’t come across pretentious but approach-ably adventurous. So many of these recipes have me thinking she put “what” with “what”?

When I saw this one, I must admit it was a head scratch er. Grapes? Really? Doesn’t sound like a likely combo nor overwhelming appetizing but I am going in guns blazing. I plan on adding some little red potatoes in the mix so that I don’t have to make a side dish.

Result: Pretty darn good. The wine and toasted sesame oil tied it all together. I did pull back on the amount of sesame oil because it is really strong stuff and I don’t like too much of it because it can dominate a dish. The wine with the grapes and honey were clever and melded well. I was concerned with the grapes because I am not a big cooked fruit guy outside of pies. They were like sweet tomatoes. Very unique dish.
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Ingredients:
Pork Tenderloin (trimmed)
1 red onion
2 cups of red grapes
2 cups of small red potatoes
½ cup Red wine
½ cup of Chicken Stock
2 tbs of local honey
2 tbs of Toasted Sesame oil
Grapeseed oil for searing (any high heat, flavorless oil)
Kosher Salt and Pepper to taste

Directions:
1. Boil some salty water and soften your potatoes. I added these to her original so if you prefer to just go with tenderloin and grapes you can obviously skip this step.

2. Cut your onion, wash your grapes, remove potatoes from pot and whisk your sesame oil and honey together. Now on to cooking the meat.

3. Large cast iron skillet on medium high heat with some Grapeseed oil or any other high smoke point oils. Preheat your oven to 400 while your pan heats up. Lightly salt and Pepper your pork loin and sear it on all sides until a crust develops. IMG_8945

4. When your loin is crusted, turn off the heat and add your grapes, onions (optional potatoes) along with the chicken stock and red wine. Stir and then glaze your loin with the honey/sesame mixture and roast it in the oven for about 45mins or until done (170 degree internal temp per FDA)
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Plated
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Sloppy Pig Sandwich

Sloppy Pig Sandwich

Sunday afternoon with nothing planned for lunch.  I bought some ground pork for some ravioli and pot stickers I am going to make.  I had some extra heirloom tomatoes and bread left over from last night.  I was thinking sloppy joe but not going the ketchup route.

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Ingredients:
1/2 lbs ground pork
4 green onions
8 small heirloom tomatoes
1 tbs of grainy mustard
1 tbs of Sriracha sauce
bread
2 slices of cheddar cheese
2 tbs of Monterrey Jack cheese
Dukes Mayo

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Directions: put the copped whites and light green onions in a skillet on medium and then added the pork and browned. Added the chopped tomatoes and cooked for a few minutes until they softened up. I turned down the heat to low and added the rest of the green onions, mustard and Sriracha and finally pinched about 2 tbs of mont. jack and let it melt. Sliced the bread with cheddar on the bottom, mayo on the top and stuffed with the mixture.

First Try Pork Dumplings

First Try Pork Dumplings

  • Servings: 4
  • Difficulty: easy but tedious
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First Try Pork Dumplings
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I wanted to play around with dumplings and had some extra ground pork, onions and cilantro so decided to pick up some dumpling wrappers and give it a shot. I don’t have a steamer basket and didn’t want to deal with tediously small batch steaming these so I went the fried route.

Tedious tasks can be my kryptonite and I often don’t think about that when I pick a recipe. I kept finding myself wanting to stuff as much as I could into each wrapper o I could make fewer but then that creates other issues. Soo… turn on some music and go to that trance state and make some dumplings.

My heat was a little hotter than it should have been and my dumplings were cooking fast on the bottom so the fry/steam technique wasn’t working. Jill was on her way home from a late night so I went the quick route by frying the all by flipping them around. Ill get better and it will be fun to play around with various fillings.

Dumpling:
1 lb of ground pork
4 garlic cloves minced
1 tbs of grated ginger
1 cup of chopped cilantro
6 green onions (save some green for the sauce)
2 tbs of Sriracha Sauce
2 tbs of Soy Sauce
1 tbs of Sesame Oil
1 tbs of Chili Oil
1 tps of Corn starch
1 package of pot sticker wrappers

Dipping Sauce:

1 cup of Soy (low sodium if you have it)
1 cup of Red Wine vinegar
2 tbs of Sriracha
3 tbs of peanut butter
1 tbs of sugar
1 tbs of ginger
1 clove of garlic minced
2 tbs of green onions

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Directions:
1. Some people go raw and cook with the dumpling but I chose to pre cook the inside because pork doesn’t dry out and is hard to overcook. Plus I was going to flash fry and steam.

2. In a medium heated skillet add your pork and brown with the whites of the green onion until browned. Turn the heat off and add the rest of the green onions, cilantro, ginger, soy and Sriracha. Stir and let it cool.
3. Once meat is cooled, in a bowl finish the filling by adding whisked eggs, oil and corn starch. You are basically trying to tighten it up.

4. Dumpling time. Get organized on a clean surface. Bowl of filling with a spoon, your pot sticker wrappers and finally a small dish of water. Wet the outside edges of half of the dumpling. Add your meat in the middle. Fold and pinch the very top together sealing the dough. Then do the same on the sides making sure it’s just dough on dough. Pinch hard enough to make the two parts one. I also pleated and pinched to make sure dumpling wouldn’t come apart.

5. In a pot add peanut oil to cover the bottom and turn on medium high heat. You could certainly steam them but I like a little crust too. Working in small batches slowly lower each dumpling into the oil. I moved them around to make sure they didn’t stick. Careful as you flip them around. One technique that you could try is fried on the bottom and steamed on the sides by adding a little water and cover immediately. Remember oil and water don’t like each other but it will steam them on the sides.

6. For the sauce, mix it all together and put into microwave for 30 seconds at a time until peanut butter and sugar dissolve.

7. I serve it with a side salad of cold iceberg lettuce and a carrot, ginger dressing.

Hatch Green Chili Pork Pot

Hatch Green Chili Pork Pot

  • Servings: 10
  • Difficulty: easy
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My wife bought me Louis Lambert’s cook book called Big Ranch, Big City.  Given that it is Hatch chili season, I immediately skimmed recipes that included or could accommodate this green goddess from Hatch, NM.  It’s close to the original but I increased the tomatoes, added beer and seasoning.

This is a fiery pot of earthiness. The cumin, ancho chili powder, cilantro and Hatch green chilies really ground this dish. The heat isn’t a punch you in face kind of heat but that lovely slow building heat that after the forth bite has you sweating and sniffling. Probably not a first date dish unless you’re cruel or hell bent on hooking up with a fire breather. Come to think of it, serving it to certain people might actually be fun to watch.

You will want a piece of bread or warm tortillas to help you along. If you want to dial back the heat use fewer chilies and make sure you skin the membrane on the inside (white ridges). Chicken could be a nice substitute and as a bonus it would cut down on the cook time. The fat in the pork it takes a little longer to break down.

Enjoy with a beer or milk

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Ingredients:
4 lbs trimmed pork butt and then cubed in to dice sized cuts
4 lbs roasted hatch chilies (skinned, seeded and diced)
2 yellow onions diced
8 garlic cloves minced
2 medium russet potatoes (dice size)
12 cherry tomatoes dice into halves
3 tps dried oregano
3 tps ground cumin
2 tps ground ancho chili
2 tbs Kosher Salt and Pepper
3 cups chicken broth
1 beer (shiner bock)
¼ cup of fresh cilantro

Directions:
1. Roast the chilies until their skins are blistered (broil in oven or on a grill). Once completed charred put them in a brown bag to steam or a covered bowl.  Skins should rub off. Remove the outer charred skin, cut the top and filet it open to remove seeds. Cut into ribbons and then cut crossways into small “stamps”.
2. Skillet on high heat with flavorless oil to take the heat.  Take the diced pork butt and toss with salt and pepper and add to skillet to get a nice crust on them. Remove from heat and set aside.
3. In a large pot (medium), add olive oil and add diced onion and cook until translucent. Then add your minced garlic for 1 min. Add your tomatoes and spices and cilantro, chilies, browned pork and chicken broth.
Let is simmer to break down the pork ( about 1.5 hours) then add your diced potatoes about 40mins before serving and let them get tender.

Roasted Hatch Green Chilies
Roasted Hatch Green Chilies