1、Pork rillettes

A French dish of potted meat with garlic, juniper and brandy. Slow-cook pork until tender then set into individual ramekins for a sensational starter

Pork rillettes recipe

Ingredients

  • 4 bay leaves
  • 4 thyme sprigs
  • 1kg rindless, boneless pork belly (it pays to use the best-quality pork you can find for this dish), cut into roughly walnut-sized cubes
  • 5 garlic cloves, roughly chopped
  • 10 juniper berries, roughly crushed, plush extra to decorate (optional)
  • ¼ tsp Chinese five-spice powder
  • large splash of brandy or Calvados
  • 4 tbsp duck or goose fat (optional)
  • sourdough toast
  • cornichons or sliced gherkins
  • dressed bitter leaves

Method

If you have time, cover and leave the meat to marinate overnight in the fridge – however, this isn’t essential.
  • Heat oven to 140C/120C fan/gas 1. Tip the meat and all the juices into a flameproof casserole dish with a lid. Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2½-3 hrs, removing it once to give it a good stir.
  • The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but don’t overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins. Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.)
  • Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.

  • https://www.truecookbook.com/recipe/pork-rillettes-7700/

    2、Apple-Pecan Pork Chops

  • Makes: 4 servings
  • Start to Finish: 20 mins
  • Apple-Pecan Pork Chops recipe

    Ingredients

    Method

    1. Trim fat from chops. Sprinkle chops with salt and pepper; set aside.
    2. In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.
    3. Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.

    3、Apple Pork Ragu

  • Makes: 6 servings
  • Serving Size: 3/4 cup ragu
  • Makes: 5 cups ragu
  • Start to Finish: 45 mins
  • Apple Pork Ragu recipe

    Ingredients

    Method

    1. In a 4-quart Dutch oven cook pork, onion, and garlic in hot oil over medium-high heat until browned, about 5 minutes. Add apple cider. Cook and stir, scraping up any browned bits from the bottom of the Dutch oven, until the cider is nearly evaporated. Stir in tomato paste. Cook and stir 1 minute more.
    2. Stir in apples, undrained tomatoes, and broth; bring to boiling. Reduce heat; simmer, uncovered, for 15 minutes. Remove from heat. Stir in olives and parsley. Serve warm over cooked polenta and sprinkle with Parmesan.

    4、Apricot Chipotle Pork Ribs

  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
  • Apricot Chipotle Pork Ribs recipe

    Ingredients

    Method

    1. Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.
    2. In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow cooker.
    3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.

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