Take two (they're small)
Feb. 3rd, 2015 02:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Clay Cooker Pork.
3 1/2 to 4 lb boneless pork butt
1 Tbsp salt
2-3 tsp brown sugar
12 tsp five-spice powder
1/2 tsp garlic (Ha! I used... more.)
1/2 tsp ground Szechuan pepper
1/4 tsp coriander
black pepper to taste
Gravy:
1 cup chicken broth
2 Tbsp reserved pork fat
3 Tbsp flour
Combine spices except for pepper. Rub evenly on to the meat, leaving the fat side untouched. Wrap in plastic and refrigerate overnight.
The next day, soak a clay cooker (Romertopf) for at least 15 minutes. (Heat a large pot and brown the meat thoroughly on all sides.) Drain the cooker. Set the meat in the cooker, fat side up, and season with salt and pepper to taste. Cover and place in a cold oven. Heat oven to 450 and cook about 2 hours, until the pork is fork-tender. The internal temperature should be at least 190. Remove the pork, cover with foil,and prepare the gravy.
Pour the juices into a measuring cup, discarding all but 2 Tbsp fat. Add chicken broth to make about 1 1/2 cups. Place the reserved fat in a skillet over medium heat. When it is melted, add flour and combine. Cook for several minutes. Add the broth, whisking to thicken.
What worked: Since the last time I made this was blah and dull, I aggressively spiced it. That meant there was spice flavor in it. Browning beforehand meant the pork was fall-apart tender, but with a crunchy caramelized outside. Delicious. I braised spinach in the leftover fat/juice left in the pan, and it was fabulous alongside.
What didn't: Neither time I made it was there any juice left over. There was a fair amount of fat runoff, but no juice. So no gravy. I saved the fat to cook eggses and things in - a spiced flavored pork fat is brilliant for this. It's a nice clear fat, too.
Will I make it again? This version, heck yeah. It's going in the rotation.
3 1/2 to 4 lb boneless pork butt
1 Tbsp salt
2-3 tsp brown sugar
12 tsp five-spice powder
1/2 tsp garlic (Ha! I used... more.)
1/2 tsp ground Szechuan pepper
1/4 tsp coriander
black pepper to taste
1 cup chicken broth
2 Tbsp reserved pork fat
3 Tbsp flour
Combine spices except for pepper. Rub evenly on to the meat, leaving the fat side untouched. Wrap in plastic and refrigerate overnight.
The next day, soak a clay cooker (Romertopf) for at least 15 minutes. (Heat a large pot and brown the meat thoroughly on all sides.) Drain the cooker. Set the meat in the cooker, fat side up, and season with salt and pepper to taste. Cover and place in a cold oven. Heat oven to 450 and cook about 2 hours, until the pork is fork-tender. The internal temperature should be at least 190. Remove the pork, cover with foil,
Pour the juices into a measuring cup, discarding all but 2 Tbsp fat. Add chicken broth to make about 1 1/2 cups. Place the reserved fat in a skillet over medium heat. When it is melted, add flour and combine. Cook for several minutes. Add the broth, whisking to thicken.
What worked: Since the last time I made this was blah and dull, I aggressively spiced it. That meant there was spice flavor in it. Browning beforehand meant the pork was fall-apart tender, but with a crunchy caramelized outside. Delicious. I braised spinach in the leftover fat/juice left in the pan, and it was fabulous alongside.
What didn't: Neither time I made it was there any juice left over. There was a fair amount of fat runoff, but no juice. So no gravy. I saved the fat to cook eggses and things in - a spiced flavored pork fat is brilliant for this. It's a nice clear fat, too.
Will I make it again? This version, heck yeah. It's going in the rotation.
