Tagged with pork

Frikandellen (Dutch Deep Fried Hot Dog)

Frikandellen (Dutch Deep Fried Hot Dog)

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To make up for the lack of proper meat, a lot of spices are used as well … Continue reading

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Soul Food, Part 2: Smothered Pork Chops

Soul Food, Part 2: Smothered Pork Chops

The second part of the soul food feast we prepared was smothered pork chops. This is a simple but tasty recipe: pork chops that are cooked low and slow in onion gravy. Of course we made this sous-vide, but you can make it on the stovetop, too. The most important for this dish is to get … Continue reading

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu is pork that is marinated in a sweet spicy red sauce, and then cooked while basting with the marinade until crispy on the outside. When the pork is cooked sous-vide, the result is even more spectacular because of the nice contrast between the tender and juicy meat and the crispy exterior. This is … Continue reading

Tortellini di Valeggio

Tortellini di Valeggio

Each region of Italy has its own pasta shapes and pasta recipes. Valeggio sul Mincio, a town near Lago di Garda and the city of Verona, is famous for its Tortellini di Valeggio, tortellini made of pasta as thin as a veil with a filling of beef, chicken, and pork. To make them extra delicate, … Continue reading

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

For Christmas I got a meat grinding attachment for my stand mixer, and so I can finally make my own salsiccia. Italian pork sausage (salsiccia) is an important ingredient for many Italian primi piatti, like risotto al barolo con salsiccia, malloreddus alla campidanese, and pasta with romanesco and sausage. Without the proper sausage, these dishes just won’t taste … Continue reading

Carnitas Sous-Vide with Guacamole

Carnitas Sous-Vide with Guacamole

I already did two posts on Carnitas sous-vide (this post, and this post), so why another one? Well, you can never have too much of a good thing, and those carnitas are so goooooood. So what is the reason for this post? My Mexican friend Alain recommended to eat carnitas with guacamole, and I wanted … Continue reading

Swine Tenderloin with Balsamic Reduction

Swine Tenderloin with Balsamic Reduction

I’m calling this recipe “swine” tenderloin as I made it with wild boar tenderloin, but it can also be made with regular pork tenderloin. For a change I’m not cooking it sous-vide, instead I finish cooking the meat in the oven after searing, using a digital meat thermometer with a probe and a low oven … Continue reading

Round Zucchini Stuffed with Pork and Chipotle

Round Zucchini Stuffed with Pork and Chipotle

Don’t these look great? I made and posted about vegetarian stuffed round zucchini a while ago. When I saw REMCooks’ post Stuffed 8 Ball Zucchini with the round zucchini stuffed with ground meat, I was inspired to create these round zucchini stuffed with pork, REMCooks’ pickled chipotles, and mozzarella. There are two techniques to cook stuffed … Continue reading

Homemade Guanciale

Homemade Guanciale

Guanciale is cured pork jowl. It is the traditional ingredient for Spaghetti alla Carbonara, Amatriciana and Gricia, but difficult to find outside of Italy. Pancetta (cured pork belly instead of jowl) can be used as a substitute, but of course it is nicer to use the real thing. After the success with making my own homemade … Continue reading

Carnitas Cooked Sous-Vide with Orange Juice

Carnitas Cooked Sous-Vide with Orange Juice

After the success of carnitas sous-vide, I wanted to try a sous-vide version of REMCooks’ recipe for carnitas. Richard cooks the pork with orange juice, lime juice, fresh oregano, fresh thyme, ground cumin, and garlic instead of with achiote paste, chipotle powder and pork stock. I also decided to cook the pork sous-vide for 48 … Continue reading

Sous-vide Salting Experiment

Sous-vide Salting Experiment

Tougher cuts of meat can be cooked sous-vide for a long time (1 to 3 days) to render them tender and keep them juicy at the same time. I’ve been cooking sous-vide for over three years, and I’ve usually salted meat right before vacuum sealing it to be cooked sous-vide. I have however also seen … Continue reading

Cotoletta alla Palermitana

Cotoletta alla Palermitana

Have you ever heard of cutlets “Palermo style” (alla Palermitana)? I hadn’t. But thanks to the blog Culinaria Italia (the blog of a Brit who lives in Puglia) I have now tried them and loved them! The Cotoletta alla Palermitana is much lighter than its cousin from Milano/Vienna (i.e. Wiener Schnitzel). Instead of breading the slice … Continue reading

Babi Pangang (Pork with Sweet & Sour Red Sauce)

Babi Pangang (Pork with Sweet & Sour Red Sauce)

Babi Panggang is Malaysian/Indonesian for “roasted pork”. So why did I spell it with only one ‘g’ in the title of this post? Because this is the Dutch version that is only known in the Netherlands (and perhaps Belgium) and is one of the top-5 dishes served in ‘Chinese’ take-out restaurants in the Netherlands. And … Continue reading

Carnitas Sous-Vide

Carnitas Sous-Vide

After my trip to REMCooks I was inspired to try some more Mexican/Southwestern food. Carnitas is a dish made of braised or roasted and then fried or sauteed pork in Mexican cuisine. Richard had served us delicious sous-vide duck carnitas, and a few days later in Miami I tried a taco with pork carnitas. The recipe … Continue reading

Wiener Schnitzel

Wiener Schnitzel

After my post about Viennese potato salad, it won’t be a surprise that my next post that was inspired by my trip to Vienna is about Wiener Schnitzel. Although this is probably the most famous savory dish from Vienna (unfortunately I did not have time to try Sachertorte as well, which is of course the … Continue reading

Homemade Pork Stock

Homemade Pork Stock

The success of many recipes depends on using a good stock. Most store-bought stock has too much salt in the best case, and in the worst case even lacks flavor. Not to mention bouillon cubes… Homemade stock is easy to make, just put some ingredients in water and allow to simmer for some hours. It … Continue reading

My Sausage Rolls (Mijn Saucijzenbroodjes)

My Sausage Rolls (Mijn Saucijzenbroodjes)

Saucijzenbroodjes (sausage rolls) are a very popular snack in the Netherlands. They consist of spicy sausage meat encased in puff pastry and are usually served warm. I don’t like regular saucijzenbroodjes very much. I think it is something about the spice mix. Some years ago I decided to create my own sausage rolls to serve … Continue reading

Carne Adovada Sous-Vide

Carne Adovada Sous-Vide

It was no surprise at all that the first recipe of 2014 on REMCooks.com was a chile recipe. This pork dish from New Mexico seemed fairly straightforward and delicious, and I thought it would be nice to tweak it just a little and use pork stock and cook the pork sous-vide. Pork shoulder is cooked … Continue reading

Homemade Pancetta

Homemade Pancetta

Pancetta is Italian cured pork belly. I had looked into making it myself before, but the recipes I found required a curing chamber. A curing chamber is a cabinet with controlled temperature and humidity. Even for me it seems over the top to own one. But then I realised that pancetta was originally invented to … Continue reading

Smoked Ham Hock Sous-Vide

Smoked Ham Hock Sous-Vide

Ham hocks (pork shanks) are an inexpensive cut of meat. They can be turned into something delicious by first hot smoking them and then cooking them sous-vide. This is a technique I’ve used before on ham of lamb and brisket, and I wanted to try it on a ham hock. It was absolutely delicious. A … Continue reading

Malloreddus Pasta with Fennel and Sausage

Malloreddus Pasta with Fennel and Sausage

I’ve been to most of the regions of Italy, but not yet to the island of Sardinia (Sardegna in Italian). Owen, one of the long time readers of this blog, requested a recipe for malloreddus, the typical pasta shape of Sardinia. At first I thought I had never heard of them, but then I realized … Continue reading