The Recipe

Source: La France Gastronomique by Anne Willan

2 lb boned pork loin
salt and pepper
3 tbsp. olive oil
2 cloves of garlic, finely chopped
8 fl oz/1 cup full-bodied white wine
1 lb tomatoes, peeled, seeded and chopped
2 lb leeks
1 tbsp. chopped parsley

Preheat the oven to 350 F. Cut the pork into six thick steaks, discarding any string, and sprinkle them with salt and pepper. Heat the oil in a flameproof casserole with the garlic. Add the pork steaks and brown them thoroughly, allowing 4-5 minutes on each side. Add the wine and tomatoes, cover and simmer for 15 minutes. Meanwhile, trim the leeks, leaving some green top. Split them, wash them very well and slice them.

Take the pork steaks from the casserole, add the leeks with salt and pepper and stir to mix. Cover the casserole and cook gently for 5 minutes. Put the pork on top of the leeks, cover and cook in the oven for 40-50 minutes until the pork is very tender. The ragout can be kept for up to 3 days in the refrigerator. Reheat it gently on top of the stove and serve it in the casserole, sprinkled with chopped parsley.

The Recipe

Source: The Red Cat Cookbook by Jimmy Bradley

2 pounds pork loin
½ cup plus 2 tablespoons lemon juice
½ cup plus 3 tablespoons extra-virgin olive oil
3 cloves garlic, coarsely chopped
3 branches rosemary
salt
freshly ground black pepper
1 small bunch arugula
1 small head frisee, ends trimmed, white and yellow parts only
1 baby artichoke
8 ounces fava beans in the pod, peeled
1 teaspoon sliced mint
1 teaspoon sliced parsley
1 ½ ounces Pecorino, shaved into shards with a vegetable peeler

Put the pork in a baking dish or other shallow vessel. Add ¼ cup plus 2 tablespoons of the lemon juice, 3 tablespoons of the oil, the garlic, and the rosemary branches, and toss to coat the pork. Cover and refrigerate overnight.

Preheat the oven to 400 F.

Set a roasting pan over two stovetop burners and heat the pan over medium-high heat. Remove the pork from its marinade, brushing off any solids. Season the pork with salt and pepper, add it to the pan, and cook, turning the pork as needed, until a light brown crust forms on all sides, approximately 8 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork reads 145 F, approximately 40 minutes more. Remove the pan from the oven. Transfer the pork to a plate, tent with foil to keep warm, and let rest for 10 minutes. (During this time, the internal temperature should rise to 150 to 155 F.)

While the pork is resting, make a salad by putting the arugula and frisée in a bowl. Trim the artichokes by cutting off the top third with a heavy kitchen knife, then trimming the stem to 1 inch. Peel the stem to remove the bitter green exterior, then shave the artichoke on a mandoline (or slice very thin with a knife) and add the slices to the bowl. Add the fava beans, remaining ¼ cup lemon juice, remaining ½ cup oil, the mint, and parsley, and toss.

Slice the pork and divide among 4 plates. Top with the salad, then with some shaved cheese.

Note to the cook: Peel fava beans by removing the tough outer pod, then carefully remove the skin that envelopes each bean. Eight ounces fava beans in the pods yield about ¼ cup beans.

The Recipe

Source: Chanterelle by David Waltuck

¼ cup peeled and coarsely chopped fresh ginger
2 cups Sauternes or Muscat
2 cups chicken stock
four 10-ounce bone-in center-cut pork chops, trimmed of fat
kosher salt
black pepper from a mill
¼ cup canola or other neutral oil
1 tablespoon freshly squeezed lemon juice
3 tablespoons grainy mustard
¼ cup (½ stick) cold unsalted butter

Prepare the Sauce:

Put the ginger and Sauternes in a medium heavy-bottomed saucepan, bring to a boil, reduce the heat to medium, and reduce, swirling, until it becomes caramelized and syrupy, about 15 minutes. Strain through a fine-mesh strainer set over a bowl and discard the ginger. Return the reduction to the pan and pour in the stock. Bring to a boil and reduce the sauce to 1 cup, about 30 minutes. Remove from the heat. (The sauce can be refrigerated in an airtight container for up to 24 hours.)

Cook the Pork Chops:

Preheat the oven to 400 F.

Heat a large, heavy-bottomed, ovenproof saute pan over high heat until very hot. Season the pork chops generously with salt and pepper. Pour the oil into the hot pan, let it get hot, and add the chops. Brown the meat well, about 4 minutes per side. Drain and discard the oil, then place the pan to the oven for 5 to 7 minutes. Transfer the chops to a plate or platter and keep covered and warm while you finish the sauce.

Use a paper towel to carefully wipe any excess oil out of the saute pan. Return the pan to high heat, pour in the Sauternes reduction, and bring to a boil. Add the lemon juice and mustard, then whisk in the butter, 1 tablespoon at a time.

Put a chop on each of 4 dinner plates and divide the sauce evenly among the servings, covering the chops. Serve immediately.

The Recipe

Source: The Lever House Cookbook, by Dan Silverman

For the Brine:

1 quart water
1/4 cup sugar
2 1/2 tablespoons sea salt
2 bay leaves
5 juniper berries, smashed
3 garlic cloves, smashed
1 teaspoon red pepper flakes
1 pound pork belly, without rind
generous pinch of kosher salt and freshly ground black pepper

For the Braise:

2 tablespoons canola oil
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1/2 fennel bulb, coarsely chopped
3 garlic cloves, coarsely chopped
2 fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
1 cup dry white wine, such as Sauvignon Blanc
1 quart Brown Veal Stock
kosher salt and freshly ground black pepper
1 cup Soubise (recipe follows), warmed
2 tablespoons chopped fresh chives, for garnish

Prepare the Brine:

In a large container, combine the water, sugar, sea salt, bay leaves, juniper, garlic, and red pepper flakes. Give it a stir to dissolve the sugar and salt. Submerge the pork belly in the brine, cover, and put it in the refrigerator for 8 hours or up to overnight to tenderize the meat.

Remove the pork belly from the brine and pat dry with paper towels. Sprinkle both sides of the meat with a fair amount of salt and pepper. Preheat the oven to 325 F.

Braise the Pork

Place a cast-iron or deep ovenproof skillet over medium-high heat and coat with the oil. When the oil gets hazy, add the pork belly and sear for 3 minutes on each side, until the meat is brown and the fat begins to render. Remove the seared pork belly to a side plate and tip out all but 2 tablespoons of the rendered fat. Reduce the heat to medium and add the mirepoix to the pan: the onion, celery, carrot, fennel, and garlic; toss in the thyme, bay leaves, and peppercorns. Sweat the vegetables in the pork fat, cook and stir often, until they soften, not brown, about 15 minutes.

Add the wine and continue to cook for 5 minutes, until the liquid is reduced to 1/4 cup and looks syrupy. Turn the heat up to high, add the veal stock, and bring to a boil, skimming any impurities that may rise to the surface.

Return the pork belly to the pan; the liquid should just barely cover the meat. Cover the pan tightly with foil and transfer to the hot oven to braise for 2 to 2 1/2 hours, or until the pork is very tender and a fork slides into the meat without any resistance. Allow the pork belly to cool in the braising liquid, preferably overnight, covered in the refrigerator.

The next day:

Remove the pork belly from the braising liquid, scraping away all solids that stick to the meat.

Preheat the oven to 425 F and put a dry cast-iron or ovenproof skillet in the oven to preheat at the same time.

Using a sharp knife, divide the pork into 4 equal portions (it is easier to cut when it’s cool). Season the pieces of pork belly lightly with salt and pepper, and put them in a single layer in the preheated pan. Roast for 10 minutes, until the meat is tender, but not falling apart and the fat is crispy.

To serve, ladle 1/4 cup of the soubise sauce on each of 4 plates, put a piece of the pork belly in the center, and shower with chopped chives.

Soubise

Makes about 2 cups

2 tablespoons vegetable oil
1 1/2 pounds white onions, finely diced
1 lemon thyme sprig
1 bay leaf
kosher salt and freshly ground black pepper
3/4 cup dry white wine, such as Sauvignon Blanc
1/2 cup white wine vinegar
1 cup vegetable or chicken stock, as needed
1/4 cup unsalted butter, cold and cut into chunks

Place a saucepan over medium heat and film with the oil. When the oil is hazy, add the onions, thyme, and bay leaf; season with salt and pepper. Cook and stir for 5 minutes, until fragrant, but do not let them brown.

Add the wine and vinegar, bring to a simmer, then cover and reduce the heat to low. Simmer gently for 3 hours, checking periodically to make sure the liquid has not completely evaporated and that the onions are soupy; add stock a little at a time to keep the onions moist if needed.

Remove the thyme sprig and bay leaf, and while the onions are still hot, transfer to a blender. Pulse the soft onions until slightly chunky. Add the butter in increments and continue to pulse until the butter melts into the hot onions and the sauce reduces to a puree. Adjust seasoning with salt and pepper. The sauce may be made a day in advance and gently reheated on the stovetop before serving.

The Recipe

Source: Biba’s Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano

2 pounds broccoli rabe
salt
2 pounds mildly spicy Italian sausage
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
chopped fresh red chili pepper or hot red pepper flakes to taste
1/2 cup dry white wine

Trim and discard any large woody stalks and wilted leaves from the broccoli rabe, and wash well under cold running water.

Bring a pot of water to a boil and prepare an ice-water bath in a large bowl. Add a large pinch of salt and the broccoli rabe to the boiling water. Cook, uncovered, over high heat, until the broccoli is tender but still a little al dente, about 2 minutes. Drain and place the broccoli in the ice-water bath to stop the cooking. When cool, drain again and set aside.

Preheat the oven to 250 F.

Prick the sausages in a few places with a fork and place in a large skillet. Add enough cold water to come a little less than halfway up the sides of teh sausage. Place the skillet on high heat. When the water begins to boil, reduce the heat to medium and cook, turning the links a few times, until all the water in the pan has evaporated and only the fat of the sausage is left in the skillet, 10 to 15 minutes. Add 2 to 3 tablespoons of the oil to the skillet and keep cooking the sausage over medium heat until it is golden brown on all sides, 2 to 4 minutes. Transfer to a platter and keep warm in the oven.

Add the garlic, chili pepper, and, if needed, a little more oil to the skillet, and stir for less than 1 minute. Add the wine and stir over medium heat until the wine is almost all evaporated, 3 to 4 minutes. Add the reserved broccoli rabe, season lightly with salt, and cook until the broccoli is thoroughly heated through, 3 to 4 minutes. Taste and adjust the seasoning.

Place the broccoli rabe on serving dishes, top with the sausage, and serve hot.

The Recipe

Source: Rosa’s New Mexican Table
by Roberto Santibañez

For the Sauce:

2 large tomatoes (about 1 pound)
1 small white onion, cut into 1/2-inch slices
5 to 6 large ancho chiles (about 3 ounces), stemmed, seeded, toasted, and soaked in hot water
20 large garlic cloves (about 1/2 cup)
1/2 teaspoon allspice berries
1 to 2 cups water, or as  needed
2 tablespoons vegetable oil

For the Pozole:

2 tablespoons vegetable oil
1 large white onion, finely chopped
10 garlic cloves, finely chopped
1 tablespoon dried oregano, crumbled
4 quarts water
1 rack (2 to 2 1/4 pounds) baby back ribs, cut between the bones into individual ribs
1 tablespoon salt
1 large bunch cilantro, folded in half and tied into a neat bunch with kitchen twine
one 4-pound chicken, cut into 10 pieces
four 15-ounce cans hominy, with its liquid
2 poblano chiles, roasted, peeled, seeded, and coarsely chopped

For the Garnishes (Any or All):

1 head romaine lettuce, wilted leaves and core removed and cut into 1/2-inch-wide strips
2 bunches radishes, trimmed and cut into 1/4-inch slices
4 limes, cut in half
chile de árbol powder or another pure chile powder of your choice
crumbled dried oregano

Make the Sauce:

Set the rack about 8 inches from the broiler and preheat the broiler, to low if possible. Arrange the tomatoes and onion slices on the broiler pan, in a single layer, and cook, turning once, until blackened in spots and softened, about 15 minutes for the onion and about 20 minutes for the tomatoes. Let cool slightly.

When the tomatoes are cool enough to handle, slip off the skins. Working in batches if necessary, combine the tomatoes, onion, anchos, garlic, and allspice berries in a blender jar and blend until very smooth. Add up to 1 cup water (total, not to each batch) if necessary to make a smooth puree.

Heat the oil in a heavy medium saucepan over medium heat. Pour in the puree and cook, stirring constantly, until slightly thickened; control the heat so the sauce doesn’t spatter. Pour in 1 cup water and bring to a boil. Adjust the heat so the sauce is simmering and cook, stirring occasionally, for 1 hour. Add small amounts of water from time to time to keep the sauce more or less at the same consistency. The sauce can be made up to 2 days in advance; let cool, then cover and refrigerate until needed.

Make the broth:

Heat 2 tablespoons oil in a large (about 8-quart) heavy pot or casserole over medium heat. Add the onion, garlic, and oregano and cook, stirring, until the onion is softened, about 4 minutes. Pour in the water, add the ribs and salt, and bring to a boil. Adjust the heat so the liquid is simmering and cook for 45 minutes, skimming the foam from the surface occasionally. The broth can be made up to a day in advance, cooled, and refrigerated; bring to a simmer before continuing.
Stir the sauce into the broth and add the cilantro. Return to a simmer and cook for 15 minutes.

Add the chicken legs, thigs, and wings and cook for 15 minutes. The pozole can be made to this point up to 2 days in advance and refrigerated. Reheat to simmering before continuing.

Add the chicken breasts, the hominy, with its liquid, and the poblanos. Bring to a simmer and cook until the chicken is cooked through and the pork is tender, about 15 minutes. Remove and discard the cilantro.

While the pozole is finishing up, put whichever toppings you are using in serving bowls and set them on the table.

To serve, ladle the pozole into warm deep bowls, including some of each ingredient in every bowl. Pass the topping around the table, letting people add them as they like.

The Recipe

Source: Professional Cooking by Wayne Gisslen

4-5 lbs pork loin, bone-in
1/2 tsp salt
1/4 tsp pepper
1 tsp dried sage
3 oz onion, coarsely chopped
1.5 oz carrot, coarsely chopped
1.5 oz celery, coarsely chopped
3 oz apples, peeled, cored, and diced
3.5 cups chicken stock, veal stock, or pork stock
2 oz flour
3 tart apples
1 oz butter
1 1/4 tsp sugar

Rub the pork with salt, pepper, and sage

Place the pork loin fat side up in a roasting pan. Insert a meat thermometer into the thickest part of the muscle (if using)

Place in oven at 325°F and roast for 1 hour.

Place the mirepoix and the apples in the bottom of the pan and continue to roast until the thermometer reads 160°F. Total cooking time is about 2 – 2 1/2 hours.

Remove the roast from the pan and hold in a warm place.

Set the roasting pan over moderate heat and cook until moisture has evaporated and mirepoix is well browned. Drain off and reserve fat.

Deglaze the pan with the stock and pour the contents into a saucepot. Skim well.

Make a browned roux with the flour and 2 oz of the pork fat. Thicken the gravy with the roux and simmer 15 minutes, until thickened and slightly reduced.

White the gravy is simmering, core the apples. They may be peeled or not, as desired. Cut the apples crosswise into slices about 3/8 inch thick. Sauté the slices in a little butter over moderately high heat. Sprinkle them with sugar as they cook. Continue to sauté on both sides until browned and caramelized.

Strain the gravy and adjust the seasonings.

Cut the roast into chops between the rib bones. Serve each portion with 2 oz gravy. Garnish with caramelized apple slices.

The Recipe

Source: Land of Plenty by Fuchsia Dunlop

1-1 ¼ pound fresh, boneless pork belly, preferably with skin
a 2-inch piece of fresh ginger, unpeeled
2 scallions, white and green parts
3 tablespoons peanut oil
2 cups chicken stock
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or medium-dry sherry
¾ teaspoon salt
3 tablespoons brown sugar
½ of a star anise (4 segments)

Blanch the pork for a couple of minutes in boiling water, then remove and rinse in clean water (this step can be omitted if you are in a hurry). Cut the pork into 2- or 3-inch chunks, leaving each piece with a layer of skin and a mixture of lean meat and fat. Crush the ginger slightly with the flat side of a cleaver or a heavy object, and cut the scallions into 3 or 4 sections.

Heat the oil in the pot until it is just beginning to smoke. Add the pork chunks and stir-fry for a couple of minutes. Then add the stock and all the other ingredients and stir well.

Bring the liquid to a boil, then simmer, half-covered or uncovered, over a very low flame for about 2 hours, stirring from time to time, until the liquid is much reduced and the meat is fork tender.