Red Cooked Pork Belly Recipe plus a Cookbook and Stir Fry Pan Giveaway!

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Leave a comment below through October 9, 2016 to be entered into the GIVEAWAY for a free copy of  the award winning cookbook “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” AND a free Anolon Nouvelle Copper/Stainless Steel Covered Stir-Fry pan.

Mid-Autumn Festival is the second most important celebration after Chinese New Year in the Chinese holiday calendar. Family members gather for a feast and enjoy the harvest moon. This year the holiday falls on September 15, and in partnership with publisher Clarkson Potter and Anolon Cookware, I am giving away a copy of Chef Kian Lam Kho’s award winning cookbook “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.” It’s a perfect book for you to learn how to properly cook authentic Chinese food.

phoenix-claws-book

I had the pleasure of tasting Chef Kian’s wonderful cooking at a private event sponsored by Cook’nScribble earlier this year. Not only is Kian a food writer, cooking teacher and food consultant in Chinese cuisine, he is the creator of the the Chinese home cooking blog Red Cook. His first cookbook, Phoenix Claws and Jade Trees, was the recipient of the Julia Child First Book Award from IACP (International Association of Culinary Professionals). Among the dishes Kian prepared at the event I attended was Red Cooked Chicken, a traditional method of slow cooking chicken in a concoction of soy sauce, sugar, garlic, and aromatics. For this giveaway I decided to make his family recipe for Red Cooked Pork, which I discovered has the unique (and very appealing) additional step of caramelizing the sugar first, then browning unctuous chunks of pork belly in the caramel before braising. Say no more.

Anolon Nouvelle Copper Stainless Steel 12-Inch Covered Stir Fry with Helper Handle

In addition to winning a copy of Kian’s book, the lucky winner will ALSO receive a new Anolon Copper and Stainless 12.5-inch Covered Stir Fry pan, which is the perfect vessel for preparing the recipe below for Red Cooked Pork. Its deep shape is ideal for stir frying, with a sturdy handle for moving between cooktops and oven, and its copper, aluminum and magnetized stainless steel base delivers optimum heat control and performance on all cooktops, including induction.

Let the celebrations begin!

UPDATE: Congratulations to Jennifer Anne Keefer, who is the winner of the drawing and giveaway!

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Red-Cooked Pork – Home Style

Reprinted with permission from “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” by author Kian Lam Kho and Photographer Jody Horton; Published by Clarkson Potter, Sept 2015.

Serves 4 as an appetizer, 2 as a main course

1 1/2 pounds pork belly
2 tablespoons sugar
3 garlic cloves
2 scallions, cut into 2-inch pieces
3 whole star anise
2 tablespoons dark soy sauce
1 tablespoon soy sauce
1/4 cup Shoaxing cooking wine
1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Put the entire pork belly in a stockpot and add enough water to cover the meat completely. Bring the water to a boil, then turn down the heat to medium. Parboil the pork belly, uncovered, for 20 minutes, continuously skimming off the scum that forms on the surface. Drain, and let the pork belly cool. Then cut it into pieces about 1 1/2 inches square.

Combine the sugar with 3 tablespoons water in a wok over medium heat. Continue heating until the sugar syrup just begins to turn yellow. Add the cubed pork belly to the wok and brown it with the caramelized sugar, stirring the meat regularly to prevent burning. If you like, cover the wok with a splatter guard to prevent the fat from splattering.

Add the garlic, scallions, star anise, both soy sauces, wine, and stock to the wok. Bring the liquid to a boil, then transfer the contents to a clay pot or Dutch oven. (Alternatively, this dish can be cooked in a slow cooker.) Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.

Remove the meat and put it in a bowl. Reduce the sauce over medium-high heat until it reaches the desired consistency. Return the meat to the pot and reheat before serving.

To be entered into the giveaway for a free copy of “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” AND a free Analon Nouvelle Copper/Stainless Steel Covered Stir-Fry pan, please leave a comment below with a valid email link through October 9, 2016 (your email address will not be visible on the website). One lucky winner will be chosen via random drawing and contacted via email drawing on October 10, 2016 to receive both prizes. So sorry, but only readers with U.S. addresses are eligible for the giveaway.

Disclosure: The cookbooks for the giveaway are sponsored by Clarkson Potter. The stir fry pan used in the post and provided for the giveaway is sponsored by Anolon.

Sweet and Sour Pomegranate Lacquered Ribs

Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.

Homemade Country Pâté (Pâté de Campagne) with Cranberries and Pistachios

Homemade Country Pâté (Pâté de Campagne) with Cranberries and Pistachios

Country Pâté with Boar, Pork, Cranberries, and Pistachios ~

I always make homemade pâté for the holidays. It’s a great appetizer to serve at a party with charcuterie, as well as a delicious savory addition to a fireside dinner. Homemade pâté is surprisingly easy to make and can be prepared well in advance of any festivities. Its method incorporates “packing” – which, in charcuterie terms, involves jamming a terrine mold with ground spiced meat, spirits, eggs, and cream and baking it in a water bath. The resulting baked brick of spiced and fortified meat is weighted down and banished to the refrigerator to sit for a day or two to become comfortable with it’s brash flavorings while anticipation builds –  just as it would the day before Christmas as you eye unopened presents placed beneath the tree. When the time is right (2 days at least) the terrine is retrieved from the refrigerator and its wrapping discarded, uncovering a rich, meaty country pâté, chunky with nuts and fruit.

I have fiddled with this recipe over the years, and lately become enamored of wild boar. Boar reminds me of Europe, where it’s a frequent ingredient in charcuterie. It may be purchased in specialty stores, through a butcher or mail order. Since it’s so lean, it’s important to combine the boar meat with a fattier cut such as pork shoulder. Alternatively, you can substitute veal for the boar meat.

Country Pâté with Boar, Pork, Cranberries, and Pistachios

Begin at least two days before serving to allow the flavors to develop. You can either grind your own meat, or simply have your butcher grind the meat for you.

Serves 20

1 pound ground boar shoulder (or veal)
1 pound ground pork shoulder
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon ground coriander
½ teaspoon ground cloves
3/4 pound bacon, coarsely chopped
2 tablespoons unsalted butter, plus extra for greasing terrine
1 medium yellow onion, finely chopped
2 eggs, lightly beaten
1/3 cup heavy cream
1/3 cup Calvados
1/4 cup shelled unsalted pistachios
1/4 cup dried cranberries
Coarsely ground peppercorns for garnish

1. If you are grinding your own meat, then cut the boar and pork in 3/4-inch cubes. Place the meat in a large bowl and add the garlic, salt, pepper, thyme, allspice, coriander, and cloves. Mix to thoroughly combine, then cover with plastic wrap and refrigerate for at least 6 hours or overnight. Grind with a meat grinder before proceeding.
2. If you are using ground meat, combine the boar and pork in a large bowl. Add the garlic, salt, pepper, thyme, allspice, coriander, and cloves. Mix to thoroughly combine, then cover and refrigerate for at least 1 hour or up to 24 hours.
3. Preheat the oven to 350°F (180°C) Add the bacon to the meat and return the meat to the refrigerator while you prepare the onions.
4. Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and sauté until translucent but not brown, 4 to 5 minutes. Remove from the heat and cool to room temperature. Add to the meat.
5. Combine the eggs, cream and calvados in a small bowl. Add to the meat and mix well.
6. Butter a loaf pan or terrine. Press one third of the meat into the terrine. Sprinkle half of the pistachios and half of the cranberries evenly over the surface. Press another third of the meat into the terrine. Top with the remaining pistachios and cranberries and cover with the remaining meat. Cover the terrine tightly with foil and prick 2 to 3 holes in the foil. Place the terrine in a baking pan. Pour boiling water into the baking pan halfway up the sides of the terrine.
7. Bake in the oven until a meat thermometer inserted in the center reads 155°F, about 1 1/2 hours.Remove from the oven and remove the terrine from the water bath. Place a terrine press over the pate (or a cutting board with cans on top) and cool completely. Transfer the weighted terrine to the refrigerator and refrigerate for 1 to 2 days before serving.
8. To serve, un-mold the pate and scrape off any congealed fat. Cut into slices, about ½-inch thick. Garnish with the peppercorns. Serve with cornichons, Dijon-style mustard, and fresh French baguette or country bread.

Smoky Chipotle Glazed Ribs

Chipotle Ribs TasteFoodThe summer season has ended but grilling season certainly has not. In fact, once autumn rolls around, rich grilled meats are a perfect complement to the cool crisp weather – especially when we’re talking about ribs slathered with a spicy smoky barbecue sauce. For deep flavor, these pork ribs are coated with a robust spice rub and left to marinate before roasting. Then they roast, low and slow, on the grill until the meat is tender and juicy, before getting a good glaze on iwht a chipotle BBQ sauce.

Smoky Chipotle Glazed Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon ground chipotle pepper

2 racks baby back pork ribs

Sauce:
1 tablespoon canola oil
1 large garlic clove, minced
2 chipotles in adobo, minced, with juices
1/2 cup heavy bodied red wine
1/4 cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. You can either grill the ribs immediately, or – better yet – cover with plastic wrap and refrigerate for up to 24 hours. The longer the ribs marinate, the better the flavor.
2. Prepare the grill for indirect cooking over low heat (about 275°F). Grill the ribs until the meat is tender, about 2 1/2 hours, turning occasionally.
3. While the ribs are roasting, prepare the sauce. Heat the oil in a small saucepan and add the garlic. Saute until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the grill and cut into individual ribs. Adjust the grill for direct cooking over medium heat. Baste the ribs with some of the sauce and grill until crispy and slightly charred, 6 to 8 minutes, turning as needed. Serve with the remaining sauce. And pass the napkins.

BLT Salad with Avocado and Grilled Croutons

BLT salad view

Bacon-ends: contemplate that. I spied a bag of bacon ends at the farmers market and had to examine. The bag was hefty, lumpy, and thick with triangular hunks of bacon mounded in vacuum packed togetherness. Bacon indeed, but not the typical neatly fanned skinny slices. You see, when those tidy OCD sliced packages are created, all irregular knobs and ends are discarded in order to produce supermarket packaged perfection. I am here to tell you that you want those ends. They are veritable chunks of heaven for bacon lovers, evoking food craving delirium. Of course I bought them.

BLT saladBLT Salad with Bacon Ends, Avocado and Croutons
Serves 4 as a main course salad

1 1/2 to 2 pounds bacon ends, excess fat trimmed, cut into 1-inch cubes
2 cups coarsely torn bite-size pieces of levain or ciabbata bread
Salt

Dressing:
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
1 large head red leaf lettuce, leaves washed and torn into bite-size pieces
4 small vine ripened tomatoes, cut into wedges
Corn kernels cut from one ear of corn
1 large hass avocado, cut into 1/2-inch cubes
1/2 small red onion, thinly sliced

1. Prepare the grill for indirect medium heat (about 400°F for a gas grill). Trim any excess fat from the bacon ends. Cut the ends into 1-inch chunks and arrange  on a grill rack (or grate) set over a grill pan to capture the rendered fat. Grill until the fat is rendered and the ends are crispy golden, about 25 minutes. (You can do this in the oven with a broiler pan, if you like.) Transfer the ends to a plate.
2. Toss the bread in the rendered fat and lightly season with salt. Spread the bread on a grill pan or the grates and grill until golden and crisp, turning as needed. Set aside.
3. Make the dressing: Whisk the vinegar, garlic, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
4. Place the salad ingredients in a large bowl. Add half of the dressing and toss to coat. Scatter the bacon and croutons over the salad and drizzle with additional dressing to taste. Serve immediately.

Father’s Day Grilling: Spice Rubbed Baby Back Ribs

ribs bbq tastefood

Posted by Lynda Balslev

Next week is summer solstice. For those of you who know me and this blog, Midsummer is a big celebration for our family. Each year we throw a Danish-inspired party at the beach to celebrate the longest day of the year. You can read in great detail about our celebration in this feature I wrote for the June issue of Marin Magazine. This year, however, we are changing gears a bit and heading to the beach a week earlier where we will celebrate Father’s Day. Like the solstice, you can be sure that grilling and a bonfire will be the main attraction – worthy of any Viking (and Dad).

On the menu? Grilled baby back pork ribs, thank you very much. They are a hands-down favorite, coated with a sweet and spicy rub that permeates the meat with flavor and heat while cooking long and slow in an oven or on the grill. They are perfect for beach toting, as the ribs can be prepped and cooked early, then transported and thrown on the grill just before eating to caramelize and crisp.

Spice rub

Dry Spice Rubbed Baby Back Pork Ribs

These ribs are great as is, with a crispy coating and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from the grill and serve with additional sauce on the side. Serves 6 to 8.

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Preheat the oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
2. Pat the ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in the oven for 3 hours.
3. Prepare a grill for direct medium heat. Grill ribs on a rack over direct heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

Crispy Prosciutto

Crispy Parma tastefood

Do you like crispy bacon? Then try making crispy prosciutto. Oven baking slices of prosciutto (or any other dry cured ham) transforms supple ham slices into crunchy shards ready for munching or crumbling over salads, soups, pastas and vegetables. Baking dehydrates the meat, concentrating its flavor and intensifying its saltiness while cooking off excess fat. The resulting wizened slivers of dried pork add a punch of flavor to almost anything and taste great as simple finger food. I call these salty snippets crack-croutons because they are highly addictive and intensely flavorful. 

Crispy Parma Slices Lynda Balslev

Oven baking is a great way to use up any leftover parma, coppa or prosciutto in your fridge – if you’re lucky enough to have leftovers. If not, the method is so easy and quick it justifies shopping for a whole package to open and pop into the oven. And you don’t have to spring for the expensive stuff – any thinly sliced dry cured ham will do. I often use German prosciutto from Trader Joe’s that’s half the price of the Italian equivalent. 

crispy parma cru Lynda Balslev

To crisp the ham, arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 350°F oven for 15 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards. The crispy ham will keep in a covered container in the refrigerator for up to one week – but I promise it will be long gone by then.

Five ways to use crispy prosciutto:
1. Scatter over mixed salads.
2. Sprinkle over creamy soups and chowders.
3. Garnish eggs and frittatas.
4. Crumble the shards and use to season cooked vegetables.
4. Add to cheesy pasta dishes and homemade pizzas before serving.