Wednesday, March 14, 2012

An update

I have been poor on updates of late. I have been cooking like mad but not doing a whole lot of my own creations.
The Caramel Pork Belly recipe I made a couple weeks ago was stellar. Take a Look. I didn't diverge from the recipe at all on this one. Finding fresh pork belly may be a challenge, thankfully I bought 1/2 pig last fall and have been in my pork belly glory.
I also made an incredible herb roasted pork loin from One Perfect Bite. I followed the recipe on this one too. No reason  to mess with what works. I did brine the pork loin first which I strongly recommend

Pork Brine
(from Ad Hoc at Home)

3 T honey
6 bay leaves
2 fresh rosemary springs
1/4 oz fresh thyme sprigs
1 oz fresh flat leaf parsley sprigs
6 cloves garlic, crushed with the skin left on
1 T black peppercorns
1/2 c kosher salt
4 c water

Bring all the ingredients to boil. Stir & boil for 1 minute, until the salt is dissolved. Cool completely before adding the pork. (If you want to cool your brine quickly put the pot in a large bowl of ice & it'll do the trick.) You can also cheat the way I do sometimes and use only half the water and add enough ice after it boils to make up the volume. One traditional sized ice cube is one ounce so you can use 2 cups of water and 16 ice cubes to help chill it down faster. Put the pork  & brine in a bowl or plastic container just big enough to hold them. Let sit in the fridge for up to 12 hours, no more or it may get too salty, no less than 6 hours though.

You can make up a large batch of this brine and freeze it in smaller portions for brining things like pork chops
St Patrick's Day is on the horizon and our annual meal of Corned Beef, Cabbage, Colcannon, Soda Bread. Potato Rolls, Guinness beef Stew and Irish Car Bomb Cheesecake are all on the menu.


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