Hello Mr. Piggy

One of the things I usually don’t buy is pork, since at least all the pork I’ve seen has as the highest rating just “organic”, and just like several sources have pointed out, that can be a bit misleading (or flat out hiding other problems) I’ve never felt that comfortable buying it. However, every once in a while a change of food in the menu is in order, so I decided to do it this week.

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Pork chops are probably not the cheapest cut, but they are quite easy to make. In this case, I rubbed both sides with salt and pepper, and fried them in coconut oil until both sides were seared, and they had started to cook inside.

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When cooked (but not done), I removed them from the fire, and in the mixture of grease that was rendered and coconut oil I fried onions and mushrooms.

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Then with some sour cream the mushrooms morphed into a creamy thick sauce.

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When thick and rich I put the chops back in place. Since they were already salted I didn’t add salt to the sauce, but you can do that while it’s thickening if you think it’s lacking flavor. I let them boil in a low fire until the meat was done.

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The difference between a pork chop and pulled pork

I love my crockpot. No, I will not marry it (seriously, people!) but it’s definitely a life savior and a marvel for the rushed cook. So whenever I read the recipes from My Paleo Crockpot I rejoice in the simplicity of them.

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I mixed honey and balsamic vinegar in a small plate until fully integrated. I decided to go with my gut a little bit in this case and rubbed the chops with salt and pepper, and then coated them with the mixture on both sides, making sure they were prefectly coated. Then I dumped them in the crockpot with all the liquid that I had left.

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Since I knew I was going to be out of the house for longer than the six hours indicated in the recipe, I added half a cup of chicken broth and set it on low. Seven and a halfish hours later, the chops were not only fully cooked, they were starting to fall appart as pulled pork.

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They go perfectly good with steamed greens, like broccoli and carrots.

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Or with sauteed broccoli stalks. Yes, they are edible.

Bake’em hot!

I have to say that I consider most of American foods bland. While I am not like some members of the Mexican cuisine tradition (including many, many grandmas) that would go around every dish saying “It needs more chile!”, “It’s not spicy enough” and so, but really a lot of the food around here could use a little kick. And that’s what excited me about these pork chops from the Virginia Hunter Gatherers which is all about the spices.

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In my pestle I put garlic powder, onion powder, salt, pepper, paprika and chili pepper and mortared the heck out of them.

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I rubbed the pork chops (from the new meat delivery system I’m trying out, Locavore Delivery in Denver and ziploc-ed them overnight. Actually a couple of nights, I forgot

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Using my roommates’ smaller griddle I seared them both sides (a couple minutes each) and then baked them for a good half an hour at 350F.

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I served them with steamed broccoli because I had just steamed broccoli, but I’m pretty sure a green salad works wonders with them too. I also used leftover pork and cabbage to make a lunch salad (of which I didn’t get a picture. It’s not like I instagram ALL of my food

Marinating the spring

In case you haven’t noticed, I usually don’t cook pork. Not because I don’t like it – as a matter of fact I love pork; but because I never know anything about the pork I get from the store. My best bet tends to be always Whole Foods, and even there it only reaches a Step 2 in their Animal Grading scale.

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However, reading this I decided to give it a go and have some. After all, once in a while won’t kill me, and it would be a welcome change from all the chicken and beef I’ve been getting lately. So I got me some pork chops and slit their fat, so they would not curl up when cooked.

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With my pestle I crushed some pepper, thyme and salt. I added this mixture and half an onion, chopped, to a mix of lime juice and olive oil.

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And I marinated the chops in it.

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While 45 minutes seemed like enough, I actually prepped these pretty late so I let them marinating overnight. In the morning, I took a couple out and cooked them in my cast iron s

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Since they were too thin for my thermometer, I went with the how does it feel method to tell if they were done, and served them with a side of roasted cabbage.

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Boy that was easy. Recipe from Lemon Squeezy

Korean ribs

A friend of mine has an uncle who is a farmer, and every once in a while he gets to get meat from him. He got pork, and asked me to cook it with him. Pretty handy that I have made this recipe for Korean Ribs several times now, though with Beef instead of Pork, when it is supposed to be the latter. The marinade is a packet of blackberries, a quarter cup rice vinegar, a tablespoon sesame oil and half a cup coconut aminos.

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Half and onion and some green onions, too!

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Blend and marinade the meat in this sauce for at least four hours. I had defrosted the ribs in the morning, and prepped them while my lunch break. Thank Gandalf I live three blocks from my job and can do this kind of things.

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When marinated, I put them in the broiler, a good fifteen minutes to make sure they are well cooked, even if they are not in that “falling from the rib” state. I guess I can always leave them more time.

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Recipe from Mark’s Daily Apple, Mark Sisson’s blog about going Primal. The recipe was submitted by Christian Chun and there’s another sauce recipe which I havent’t tried simply because I think this one is much cheaper. I mean, it’s only a pack of blackberries and half an onion!

http://www.marksdailyapple.com/korean-style-short-ribs/#axzz23o8pGx5a

According to Jim’s words, this was the best time he’s ever had ribs. Thanks!