Smoked Pork Salad

Author Notes: This is a great way to use leftover smoked pork shoulder. 

Serves 4

 1head of romaine lettuce, chopped

2cups smoked pork, chopped

4ounces barbecue sauce

24baby carrots

Place equal amounts of chopped romaine lettuce in 4 containers.

Cover romaine with 1/2 cup of smoked pork for each salad.

Place 6 baby carrots in each container around the edges of the romaine lettuce.

Drizzle barbecue sauce over pork.

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Chinese BBQ Pork

 

Ingredients :

Original recipe makes 4 servings

2 pork tenderloins

1/2 cup soy sauce

1/3 cup honey

1/3 cup ketchup

1/3 cup brown sugar

1/4 cup Chinese rice wine

2 tablespoons hoisin sauce

2 tablespoons red food coloring

1 teaspoon Chinese five-spice powder (optional)

Directions:

Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.

Marinate pork in refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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Thai Pork Salad

Ingredients

3  tablespoons vegetable oil

1 /4-pound pork tenderloin, thinly sliced

kosher salt

5 cups shredded Napa cabbage

2 carrots, grated

1/4 cup torn mint leaves

2 scallions, chopped

2 tablespoons lime juice

2 teaspoons fish sauce

Directions

1.       Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.

2.       In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.

3.       Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.

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Braised pork belly

Ingredients: (for 2)

Pork belly: 300 gms

Braising liquid:

§  Dark soy sauce: 1/2 cup

§  Ginger: 1 inch, julienned/sliced thinly

§  Star anise: 1 no.

§  Orange zest: 1/2 tsp

§  Schezwan peppers: 1 tsp, roasted and ground

§  Water: 1 cup for starters

§  Five spice powder: 1/2 tsp (optional)

Garnish:

§  Lime juice

§  Honey (optional)

§  Sesame oil (optional)

Method:

§  Sear the pork belly on a medium to high flame in a heavy bottom pan

§  Add the braising liquid, cover and cook for about an hour on low simmering flame, adding in water from time to time

§  Keep checking on the belly and turning it from time to time to avoid it getting burnt (since the fat releases a lot of oil which quickly takes over and starts deep frying once the water evaporates, so it is important to keep adding water to retain the moisture in)

§  Turn off the flame, taste it and season with a dash of lime, drops of honey, sesame oil or a garnish of your choice.

P.S. Although you may be tempted to, please do not add any salt. Dark soy has just enough salt and caramelised sugar in it required to season the meat rightly.

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