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THE BEST WAYS to COOK PORK

As a holiday guide to turkey perfection, VCIELAW  presents the following advice and recipes taken with permission from the S.F. Chronicle's food section. These methods apply to unstuffed turkeys -

For Turkey Recipe see the "BIG BIRD" recipe if turkey exceeds 20 lbs. 

Keep in mind that roasting times will vary according to the pork temperature just before it goes into the oven, and on the accuracy of the oven thermostat. To be sure the pork is done, the internal temperature should read 165 degrees at the thickest part of the prok. When pierced with a fork, the juices should run clear. After taking the pork from the oven, let it "rest" 20-30 minutes before carving (the internal temperature will rise several degrees).

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             Apple Wood Smoked Ham and Cheese                                          Roast Pork Loin
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     Apple Wood Smoked Ham and Cheese Gratin
     serves up to 8

  • 2 ounces softened butter
    2 Tbsp minced garlic
    10 small to medium Yukon gold
    potatoes sliced thin and lengthwise
    1 1/2 cups
    diced onions 3 cups heavy cream, heated
    1 lb Niman  ham, chopped
    1 cups Asiago
    cheese, grated

Melt butter in saute pan. Add garlic and toast; do
not let brown. Layer potatoes in an ovenproof dish,
sprinkling onions, cream, ham and cheese
over each layer, up to four layers. Cover and
bake in preheated 350° oven for 45 minutes.
Remove cover until top is brown. Remove
from oven, then score and cut potatoes into
equal portions, leaving them in the pan.
Put back in oven for 20 minutes. Remove
dish and let dish rest for 20 minutes before serving.

From ChefJimmy Connors,
Country Gourmet, Sunnyvale

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Ranch Roast Pork Loin serves 10

1, 10 bone pork loin Kosher salt Coarsely
ground black pepper

Season meat heavily with salt and pepper the
day before cooking. Put just about as much kosher
salt on the pork loin as will stick and sprinkle with
coarsely ground black pepper. Refrigerate overnight.

The next day, two hours before grilling, remove the loin
from the refrigerator and let stand. Grill the roast on a
hot grill to impart grilled flavor and to mark the meat.

Roast in an oven at 400° until the internal temperature registers 125°‑ 130°.

After the internal temperature reaches 125°­130°, remove the roast.

Let the roast stand and rest for 15 minutes before carving.

From the kitchen of Chez Panisse

 

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          Grilled  Pork Chops With Mango Ginger Glaze  
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Grilled Niman Ranch Pork Chops with
Mango Ginger Glaze Serves up to 8

  • 6-8 Niman Ranch pork chops (each about 3/4 lb)
    1 Tbsp chipotle paste
    1 Tbsp achiote paste
    1 tsp sesame oil

For the mango-ginger glaze:

  • 1 cup champagne vinegar

    1 inch chunk tumeric root,
    peeled and shredded

    1 Tbsp fresh peeled, shredded
    ginger

    2 Thai chile, seeded and chopped

    1/2 Tbsp sugar 1 mango, peeled and diced

    Chopped chives, for garnish

    Marinate pork chops in the mixture of chipotle paste, achiote paste, and sesame oil for 2-4 hours.

    Then grill or sear until done, about 4-5 minutes per side.

    For glaze:

    Place champagne vinegar, tumeric, ginger, chiles, and sugar in a saucepan on medium heat. Cook mixture until it is the consistency of caramel.

    Quickly add mango and blend together.

    Spoon glaze over pork chops and sprinkle
    with chopped chives.

From Chef Jimmy Connors, Country Gourmet, Sunnyvale






  

 

 

 

 

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