Sunday, April 15, 2018

A tale of too much pork

If there were such a thing as too much pork, this would be it. We had done a pork shoulder on the egg for a work party. And it was pronounced delicious. The trouble is, Costco's pork shoulders come in packets of 2. Each weighing about 5lbs. So one was smoked, shredded, sauced and eaten. The other was sitting in the fridge looking at me, desperately in need of some love and attention. So what to do?

Pork tacos, of course. But sadly when getting that ready, we ended up with too much meat for the dutch oven, so had to step down to yet another dish. Fortunately there was all sorts pf stuff in the fridge - and we have a great Mexican supermarket (Fiesta) nearby.

Ingredients (Paste)

6 ancho chiles stalks removed and seeded
8 chile d'arbol - stalks removed and seeded
Juice of 4 limes
3T sugar

Method (Paste)

Cover the dried chiles with boiling water, weigh them down under a plate and leave to stand for at least 30 minutes. Put all ingredients into a blender with some of the reserved liquid and blend until you have a smooth paste. It will need between 1/4 and 1/2 cup of the reserved liquid.

Ingredients (Pork Taco Meat)

3T Vegetable oil
2 Large Onions sliced
6 garlic cloves crushed
2T ground cumin
3T ground coriander
1T ground allspice
2T Mexican Oregano (dried)
3 Bay leaves
12 oz bottle of dark beer
4/5ths of the above paste
4 lbs pork shoulder - cut into 4 1lb pieces

Method (Pork Taco Meat)

Salt the pork and rub with the paste. Leave to stand for 30 minutes. Heat the oil in a large Dutch Oven until shimmering and add the onions, garlic and the spices. Soften the onions and garlic - about 5-10 minutes or until the spices are nice and fragrant. Add the beer, bring to a boil and put the pork into the pot. Cover tightly. Put into the oven for 2 1/2 hours (maybe a bit more or a bit less) until the pork is tender.
Strain the liquid and separate the fat. Shred the pork and add the strained liquid back into it. Serve immediately or allow to cool and serve over the following few days.

Ingredients (Pork Stew)

2T vegetable oil
6 Shallots - crushed
3 Garlic cloves - crushed
3 Celery ribs
1 Apple - diced
1/5th of the paste
1 lb pork shoulder - cut into 3/4 inch cubes
8 oz beer (anything but light/low calorie. We used Fireman's 4)
1/4 cup bitter orange marmalade

Method (Pork Stew)

Salt the pork and rub with the paste. Leave to stand for about 30 minutes. In a 4 quart saucepot heat the oil until sizzling. Turn heat to low and add the celery, shallot, apple and garlic. Allow the shallot and celery to soften.
Transfer the celery/shallot/garlic/apple to its own bowl. Add a little more oil and start to brown the coated pork. Do this in batches to avoid simply steaming it.
Add the seared pork to the vegetables. Deglaze the pan with the beer and add the range marmalade. Add the pork and vegetables back into the pan. Stir, put the lid onto the pan and simmer gently on the stove until the pork is tender (about 90 minutes).
When it is cooked, serve over plain white rice, garnished with Mexican Oregano.

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