Crusted Pork Cutlets with Tangy Mayonnaise

By: The Food Hunter

I know what you are thinking: Pork cutlets....what's so special? Well these cutlets ARE truly special and the reason is they are breaded with potato flakes.

Trust me my first reaction was the same: "POTATO FLAKES!?!?!" I can honestly say they cutlets are fabulous and even better the potato flakes make them gluten-free.

Crusted Pork Cutlets with Tangy Mayonnaise

 (adapted from Food & Wine)

1/4 cup mayonnaise

2 tablespoons seeded minced tangy cherry pepper

1 tablespoon minced fresh chives

salt & pepper
3 large eggs

1 1/2 cups dried potato flakes
4 (4-ounce) boneless pork chops, lightly pounded 
to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil

Flaky sea salt and lemon wedges, for serving



Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.


Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.


Pork Meatballs with Artichokes and Fennel

By: The Food Hunter

I'm not sure what it is but meatballs are fun to eat! These miniature bites of pork, stewed with artichokes and fennel are super tasty and full of flavor. Make a batch and see for yourself. 

Pork Meatballs with Artichokes and Fennel 

(adapted from epicurious)
1 pound (455 g) ground pork
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon fresh oregano, minced
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium chicken broth
1 1/2 tablespoons tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon


1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform. Form this mixture into 12 golf balls.

2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides.  Transfer them to a plate and repeat with the remaining balls.

3. Put the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.

4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

Pork Shoulder with Spinach & Braised White Beans

By: The Food Hunter

I receive compensation from Grass Roots Farmers' Co-Op. I only work with brands I use and feel comfortably recommending.  All opinions are my own. 

I recently started working with Grass Roots Farmers Cooperative and I wanted to share with you my first recipe using their meat and let you know how much I enjoyed its superior taste.

Grass Roots Farmers Cooperative is a meat subscription box featuring pasture-raised, farmer-sourced meats. Grass Roots’ animals live outdoors where they get lots of exercise, fresh air, sunshine, and fresh pasture every day. As a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats. 

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

The program allows the customer to hand pick an assortment of meats or choose from one of their pre-packaged boxes. Meats include a wide variety of grass-fed beef, pasture-raised chicken and pork products.

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Now about that recipe I made. I used a 2.5 lb pork shoulder roast in the recipe below. I don't know if you've ever tasted a free-range pork meat but it is extra delicious and the meat from Grass Roots Co-op is no exception. Trust me you will be 100% satisfied with the quality and taste of their meats. 

Pork Shoulder with Spinach & Braised White Beans

Recipe from Epicurious

For the Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes. Transfer pork to a large plate.
Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. 

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

For the Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cans cannellini (white kidney) beans
2 tablespoons plus 1/4 cup olive oil
Kosher salt

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Simmer about 25 minutes. Add beans and cook about 5-10 minutes more. Reserve till ready to serve. 

For the Greens
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Pork & Ricotta Meatballs in Parmesan Broth

By: The Food Hunter

It's been chilly here in Arizona this winter so I've been cooking a lot of comforting meals. These moist ricotta & pork meatballs served with pasta, spinach and peas in a warm Parmesan broth are the perfect example.

Pork & Ricotta Meatballs in Parmesan Broth 
(recipe from food & wine)

1 cup fresh ricotta
1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
1/4 cup dry breadcrumbs
1/2 teaspoon grated nutmeg
salt & pepper
1 1/4 pounds ground pork
2 tablespoons extra-virgin olive oil
1 quart low-sodium chicken broth
One 3-by-1-inch piece of Parmigiano-Reggiano cheese rind
1 cup thawed frozen peas
2 cups baby spinach
pasta, for serving

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In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup of water. Add the pork and combine. Form into 12 meatballs.

In a large enameled cast-iron casserole, heat the olive oil. Add the meatballs and cook over moderate heat, turning, until golden all over, about 10 minutes. Stir in the broth and the piece of cheese. Cover and simmer gently over moderate heat, stirring occasionally, until the meatballs are cooked through and the broth is slightly reduced, about 20 minutes. Stir in the peas and spinach, season with salt and pepper and simmer until the peas are warmed through.

In shallow bowls, spoon the meatballs and broth over egg noodles. Garnish with grated Parmigiano and serve.

Braised Pork Shanks With Prosciutto and Porcini Mushrooms

By: The Food Hunter

When the cold weather finally sets in here in Arizona I will be ready with this hearty braised pork shank recipe I found on Epicurious.com. The reconstituted porcini mushrooms and chopped prosciutto add a touch of intense flavor and sophistication to this otherwise bowl of pure comfort food.

Braised Pork Shanks With Prosciutto and Porcini Mushrooms

1 ounce dried porcini mushrooms
1 cup boiling water
4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
4 tablespoons olive oil, divided
1 large onion, chopped
1 cup chopped carrots
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped celery
2 ounces prosciutto, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 cup low-salt chicken broth
3 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh rosemary, divided
Chopped fresh Italian parsley

Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.

Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.

Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.

Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.

Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.

Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.

Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs

By: The Food Hunter

In the summer months we often eat thin sliced breaded pork cutlets topped with a squeeze of fresh lemon for dinner. Served with a small salad it's a light, fresh meal that doesn't heat up the house.

When I came across the recipe below, while browsing epicurious.com, I knew I had to give it a try. They say some dishes are better topped with an egg and I'll admit this is one of them.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs 

serves 6

1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon freshly ground black pepper
6 thin sliced pork cutlets
1/2 cup all purpose flour
2 large eggs, beaten
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
1-2 tomatoes, chopped

Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel.

Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl. Sprinkle sage mixture over both sides of each pork cutlet.

Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in third shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere.

Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through.

Mix arugula with 2 tablespoons extra-virgin olive oil, chopped tomatoes and large pinch of coarse salt. Divide arugula among 6 plates. Place pork on top and sprinkle with chopped eggs, capers and lemon slices.

Braised Pork Belly With Fennel & Cabbage Salad

By: The Food Hunter

It probably has never crossed your mind but trust me when I tell you that pork belly and cabbage go together like peanut butter and jelly. Add some sliced fennel to the mix and you will have a drool worthy meal for sure. The recipe below, created by Mario Batali, proves this point.

Though the recipe has a lot of ingredients, it's not super hard to make and so worth the effort! Give it a try; you won't be disappointed.

Braised Pork Belly With Fennel & Cabbage Salad
(recipe by Mario Batali)


FOR THE RUB:
1/2 cup Brown Sugar
2 tablespoons Fennel (toasted and ground)
3 tablespoons Salt
3 tablespoons Rosemary (finely chopped)
1 tablespoon crushed Red Pepper Flakes

Preheat oven to 350 degrees F. Combine the rub ingredients and very thoroughly mix. Using a sharp knife, score a 1-inch grid pattern into the fat of the pork belly. Rub the pork belly all over with the spice mixture.

FOR THE BRAISE:
2 pounds Pork Belly (skin removed)
2 Carrots (peeled; cut into 1/2-inch pieces)
3 stalks Celery (cut into 1/2-inch pieces)
1/2 Red Onion (sliced)
2 Fennel Stalks (cut into 1/2-inch pieces)
1 tablespoon Fennel Seeds
1 bottle Beer
Extra Virgin Olive Oil

Heat a large dutch oven over medium high heat with a few tablespoons of olive oil. Sear the pork, fat side down, until brown and crispy. Flip pork and add the carrots, celery, red onion, fennel, fennel seeds, and beer and season with salt. Bring to a boil, transfer to 350 degree F oven and cook, uncovered, for 1 1/2 to 2 hours.

FOR THE FENNEL SALAD:
1 small head Napa Cabbage (shredded)
1/2 Red Onion (sliced)
1 bulb Fennel (thinly sliced on a mandolin)
1/4 cup Mint (chopped)
1/4 cup Basil Leaves (chopped)
1 teaspoon crushed Red Pepper Flakes
2 tablespoons Fennel Honey (see below)
2 tablespoons Apple Cider Vinegar
Salt and freshly ground Pepper

In a large bowl, combine the napa cabbage, red onion, fennel, mint, basil, crushed red pepper flakes, 2 tablespoons of fennel honey, and apple cider vinegar. Toss thoroughly to coat and season with salt and freshly ground pepper.

FOR THE FENNEL HONEY:
1 tablespoon toasted Fennel Seeds
1/3 cup Honey

Meanwhile, toast the fennel seeds in a small sauté pan. Once fragrant, add the honey, and cook over low heat for 2 minutes to allow flavors to come together.

TO FINISH:
Once pork belly has finished cooking, brush with the remaining fennel honey, and slice to serve. Serve the pork belly over the fennel salad.

Baked Pasta In A Pork Ragu

  By: The Food Hunter

A classic Italian meal loaded with pork and kicked-up a notch with crushed red pepper. This dish serves 8 people and can easily be made in advance. It's the kind of meal you want to make when friends come over for dinner because it's guaranteed to be loved by all.

Baked Pasta In A Pork Ragu

2 tablespoons olive oil
4 ounces pancetta,diced
2 pound pork shoulder, cut into 1 1/4-inch cubes
1 pound Italian sausage, casings removed
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, minced
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes, chopped
1 1/4 pounds pasta
8-10 ounces of coarsely grated whole-milk mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Heat olive oil in a large skillet over medium-high heat. Add pancetta and sauté until browned and crispy. Transfer cooked pancetta, using a slotted spoon, to a bowl.

Season pork with salt and pepper. Add half of pork to the skillet you used for the pancetta; sauté until brown, about 7 minutes. Transfer to the bowl with the pancetta. Repeat with remaining pork.

Add sausage to same pan. Sauté about 5 minutes, breaking up with back of a wooden spoon.

Add carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.

Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices and boil 2 minutes. Add canned tomatoes and juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.

Uncover and spoon off fat from surface of sauce. Coarsely shred pork. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

Preheat oven to 400°F. Oil a 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and mix into sauce. Transfer to prepared dish and sprinkle both cheeses over top. Bake until heated through and golden, about 20 minutes.

Farro with Pork Ragu

By: The Food Hunter

Day dreaming about our time in Umbria last fall got me thinking about farro, the nutty grain often used as a substitute for pasta throughout the Umbrian countryside. It was these and other memories of the delicious food we ate during our trip that inspired me to make Lidia Bastianich's Farro with Pork Ragu.

Farro with Pork Ragu
(Lidia Bastianich)

For the ragù
2 pounds boneless pork shoulder
1/4 cup extra-virgin olive oil
1/2 Tbsp. kosher salt
2 Tbsp. chopped garlic
1/2 tsp. peperoncino flakes, or to taste
1/2 cup white wine
3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1/4 tsp. freshly grated nutmeg

For the farro
1 pound farro
1 fresh bay leaf
1 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano), plus more for passing

For the ragù:
Trim the fat from the exterior of the pork. Cut it into bite-sized morsels, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat. Pat the pieces dry with paper towels.

Pour the olive oil into the big pan, set it over medium heat and toss in the pork. Spread the pieces in the pan and season with the salt. Cook the pork slowly for 15 minutes or so, turning and moving the pieces occasionally as the meat releases its juices and they cook away.

When the pan is dry and the pork starts to sizzle and crackle, clear a hot spot on the bottom and drop in the chopped garlic and peperoncino. Stir and toast them for a minute or so in the hot spot until the garlic is fragrant and sizzling, then stir and toss with the meat cubes. Raise the heat a bit, pour in the white wine, stir and bring to a boil. Let the wine bubble until it is nearly evaporated and the pork is sizzling again. Pour in the crushed tomatoes and a cup of water that has been sloshed around to rinse out the tomato can, grate on the fresh nutmeg and stir.

Cover the pan and heat the tomatoes to a boil, then adjust the heat to maintain a steady, gentle perking. Cook for about 1 1/2 hours until the pork is tender all the way through and falls apart under gentle pressure, and the sauce has thickened. If the liquid is still thin toward the end of the cooking time, set the cover ajar and raise the heat a bit to reduce it rapidly.

Meanwhile, prepare the farro, first rinsing it well and draining it in a sieve. Put it in the smaller saucepan with 6 cups cold water, the bay leaf, salt and olive oil. Bring to a boil, stirring occasionally, then set the cover ajar and adjust the heat to maintain a steady simmer. Cook about 30 minutes, stirring occasionally until the grains are cooked through but still al dente. Turn off the heat, pour off excess liquid and keep the farro warm until the ragù is done.

To finish the dish: Have the ragù simmering and stir in the farro thoroughly. Cook together for a minute, so the grain is very hot. Turn off the heat, sprinkle the grated cheese on top and stir in. Spoon the dressed farro into warm bowls, and serve immediately with more grated cheese at the table.

Umbrian Style Porchetta

By: The Food Hunter

One of my fondest memories of our travels through the Umbrian countryside this past summer was the delicious porchetta, flavored with garlic & fennel. Porchetta is a common street food sold by vendors and macellerias (butcher shops) throughout Umbria. It is often eaten as a snack with bread or as part of a larger meal.

To make porchetta, a whole pig is deboned and stuffed with lots of garlic and fennel and various pieces of pork. It is rolled and roasted until the skin is crunchy, and the meat is tender. Porchetta is by no means an easy thing to recreate at home but with help from your butcher and lots of time it is certainly doable. I found the recipe below at www.feastmagazine.com. Though it might seem daunting the result is a porchetta that tastes very similar to what we ate in Italy.

 

WINE RECOMMENDATION:

This traditional Umbrian Porchetta pairs well with Umberto Cesari Sangiovese di Romagna Riserva DOC 2017 from the central Emilia Romagna region.  This 70% Sangiovese and 30% Cabernet Sauvignon blend is extremely food friendly, yet rich in personality with an intriguing bouquet of black cherry jam, vanilla, and spicy aromas. On the palate it is powerful with an harmonious taste and a lingering finish. The acidity of Sangiovese cuts through the fat of Porchetta and prepares your palate for the next bite.

Porchetta

(recipe from Feast Magazine)

Begin preparation the day before serving; once the roast is assembled, it needs to refrigerate overnight before cooking.

Yields | 1 Roast |

Pork Belly and Pork Loin

1 piece pork belly with skin, about 10-by-20 inches

3 to 4 lb boneless pork loin

Pork Roast

1 Tbsp salt, plus more

1 tsp freshly ground black pepper, plus more

Pesto (recipe below)

12 smashed garlic cloves

12 fresh sage leaves

¼ lb pork fat, cut into strips or cubes

Herbs (recipe below)

1 to 2 lbs pork tenderloin

1 to 2 lbs boneless pork shoulder, cut in 2-inch cubes

Preparation – Pork Belly and Loin

With the pork belly skin-side down, score meat in a cross-hatch pattern, 1/3-inch deep and 1-inch apart. Turn pork belly over, and using a sharp knife, score skin, 1/8-inch deep in a cross-hatch pattern about 1-inch apart. Turn, skin-side down, and set aside.

Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.

Preparation – Pork Roast

Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.

Spread half of the pesto over the belly, leaving a 1-inch border around the sides.

Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic, sage and pork fat on top of loin. Season with salt and pepper.

Spread herbs over pork tenderloin. Toss pork shoulder cubes in remaining herbs. Place tenderloin in the center of pork loin and arrange pork shoulder cubes on top of tenderloin. Season with salt and pepper.

To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.

To Cook

Remove roast from refrigerator 2 hours before cooking.

Preheat oven to 500ºF. Set oven rack on the second notch from the bottom of oven.

Place room-temperature roast, seam-side up, on a roasting pan and transfer to the oven on the positioned rack. Cook for 50 minutes, turning once and rotating the pan. Reduce oven to 325ºF and cook until a thermometer inserted into the center registers 140ºF, about 1½ to 2½ hours. Remove roast from oven and allow to rest for 20 minutes before serving.

Pesto

6 garlic cloves

4 Tbsp fennel seeds

1 Tbsp dried rosemary

1 Tbsp dried oregano

1 Tbsp black peppercorns

1 tsp red pepper flakes

2 Tbsp kosher salt

2 Tbsp lemon zest

¼ cup extra virgin olive oil

Mix all together.

Herbs

2 Tbsp roughly chopped fresh thyme leaves

1 Tbsp roughly chopped fresh rosemary leaves

½ cup roughly chopped fresh parsley

3 tsp roughly chopped fennel fronds

¼ cup extra virgin olive oil

Roast Pork Shoulder & Vegetables

By: The Food Hunter

Roasted pork shoulder & vegetables is a classic combination that I particularly enjoy in the winter. With a big enough pork shoulder the recipe below is wonderful for entertaining. Aside from the initial preparation of the pork and veggies there is not much to do while the roast is in the oven, leaving you plenty of time to enjoy your company.

Roast Pork Shoulder & Vegetables
(adapted from Lidia Bastianch)

5 to 7 pound bone-in pork shoulder
1-1/2 teaspoons coarse sea salt
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and chopped in 1/2-inch pieces
8 medium carrots, peeled and cut into 1/2-inch chunks
2 medium leeks (including green trimmings) rinsed, split and chopped, 1/2-inch pieces
5 celery stalks and leaves, rinsed and cut in 1/2-inch pieces
1 teaspoon whole black peppercorns
6 whole cloves
1 tablespoon fresh rosemary sprigs, stripped from the branch, packed to measure
2 large bay leaves
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 cups dry white wine
3 cups chicken stock or water (I used a combination)

Arrange a rack in the middle of the oven and preheat to 400 degrees.

Rinse and dry the roast; leave the entire layer of fat on the top. Sprinkle salt on all sides and rub all over with olive oil. Set the roast fat side up in the center of a pan.

Scatter all the chopped vegetables and seasonings around and toss everything together with the 3 tablespoons of olive oil. Add the white wine and 2 cups or more broth (or water) into the side of the pan so the cooking liquid is 1-inch deep, coming well up around all the vegetables.

Set the pan into the oven and roast for an hour. After an hour stir the vegetables and rotate the pan back to front, for even cooking.

Roast for another hour or hour and a quarter (depending on the size of the roast): the internal temperature should be 170 degrees or a little higher. The meat should be browned all over with dark edges; the top (especially the fat) should be crisp and caramelized. There will still be a considerable amount of juices in the pan and the vegetables should be cooked through and lightly browned.

Lift the pork out of the roasting pan and rest it on a platter while you start the sauce. Remove enough vegetables to eat, leaving a few in the pan with the cooking liquid.

Set a sieve over a saucepan and pour everything left in the pan into the sieve including any flavorful caramelized bits that can be scraped up. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, and then discard them. Let the liquid settle and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices to a boil and let them reduce, uncovered.

Pasta In A Red Wine & Pork Sauce!

By: The Food Hunter

Welcome to Progressive Eats, a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. This month we are "cooking with alcohol," or in my case wine.

One of my favorite was to incorporate alcohol into my meals is by adding red wine to pasta sauce. Wine adds richness and depth to a sauce that you can't get otherwise. Though the amount of alcohol left after cooking is minimal, the flavor remains, making the sauce robust and delicious.



Red Wine & Pork Pasta Sauce
(printable recipe)
olive oil
1 bay leaf
1/2 pound pancetta, 1/2 inch thick and cut into 1/2-inch dice
3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
3 sage leaves
1-2 thyme sprigs
1-2 rosemary sprig
1/2 small onion, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
1 celery, cut into 1/2-inch dice
1 leek, white and light green part only, cut into 1/2-inch dice
1 teaspoon dried oregano
1/2 teaspoon nutmeg
3-4 garlic cloves, minced
2 cups dry red wine
2 cups water
One 28 ounce can tomato puree
1 pound dried pasta

In an large casserole, heat the olive oil. Add the pancetta and cook over moderate heat for about 6 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Season the pork with salt and pepper. Add half of it to the casserole and brown over moderately high about 5 minutes. Transfer the pork to the bowl with the pancetta and repeat with remaining pork.

Wrap the sage, thyme, bay leaf and rosemary in cheesecloth and tie with kitchen twine. Add to the casserole along with the onion, nutmeg, oregano, carrot, celery, leek and garlic. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the casserole and bring to a boil. Return the pancetta and pork shoulder to the casserole. Add the water and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 11/2-2 hours, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Remove the herb bundle from the sauce and discard. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Transfer to bowls and serve right away.

Check out all of this month's Progressive Eats recipes!

Appetizers

• Beer Cheese Dip in a Bread Bowl from Never Enough Thyme
• Tequila Lime Chicken Wings from Spice Roots

Soups

• Carbonnade Beef and Beer Stew from Mother Would Know
• One Hour Ham and White Bean Soup from Miss in the Kitchen

Main Course

• Rum Jerk Chickenfrom Stetted
• Peruvian Pisco Roast Chicken from The Heritage Cook
• Red Wine and Pork Pasta Sauce Food Hunter’s Guide
• Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living

Desserts

• Guiness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
• Irish Cream Pots de Creme from That Skinny Chick Can Bake
• Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online

Progressive eats is a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Pork Italiano Sandwich for #SundaySupper

By: The Food Hunter

The "Big Day" is just around the corner and I'm excited to share with you this easy recipe; perfect for a game day get together. Football games are notorious for unhealthy food snacking which is why I like to serve my guests sandwiches that will fill them and keep them from mindlessly munching on junk food while cheering on their favorite team.

Roast Pork Italiano is a sandwich I grew up eating in South Philadelphia, and one that is a real crowd-pleaser.  The meat can easily be made ahead and heated up on game day.

Pork Italiano Sandwich
Serves 8

2 tbsp. ground fennel seeds
1/2 cup fresh parsley
1/4 cup fresh thyme
1 tsp. crushed red pepper
1 7lb pork shoulder, butterflied
2 sprigs rosemary, chopped
6 garlic cloves, minced
4 cups organic beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup tomato paste
slices of provolone cheese
rolls

Heat oven to 450°. Combine fennel, rosemary, parsley, thyme, garlic and crushed red pepper in a small bowl; set aside. Open pork shoulder and spread with half of herb mixture. Season with salt, and pepper. Roll up pork and tie with kitchen twine at 1inch intervals. Season out-side with remaining herb mixture and salt & pepper. Transfer to a roasting pan and roast until browned, about 40 minutes.

Remove pan from oven, add stock, wine, onion, bay leaf and paste. Reduce oven temperature to 325°and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board. Remove bay leaf and strain juice into a saucepan. Slice pork into large pieces and add to juice to reheat.

For the Broccoli Rabe
2-3 bunches broccoli rabe
olive oil
2 cloves garlic, thinly sliced
1-2 tsp. crushed red pepper

Bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain, and dry thoroughly with paper towels. Heat oil in a large skillet. Add garlic and cook until translucent. Add broccoli rabe and crushed red pepper, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place provolone on bottom half of each roll, and top with pork and some juice. Add broccoli rabe and serve.

 Looking for additional Game Day #SundaySupper ideas: 

 Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Bacon Philly Cheesesteak Sliders by Daily Dish Recipes
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheesy Crab Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Cowboy Caviar by Books n’ Cooks
• Crockpot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Game Day Cheese Board with Baguettes by Delaware Girl Eats
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Ham and cheese sliders by Feeding Big
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Jalapeño Popper Mac and Cheese Egg Rolls by From Gate to Plate
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Wonton Cups by A Gouda Life
• Southwestern Flatbread with a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Stuffed Artichokes with Soppressata and Cheese by Mysavoryspoon
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table
• Waffle Fry Nachos by Cosmopolitan Cornbread

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Big Game Chili by Our Good Life
• Buffalo Chicken Chili by Monica’s Table
• Buffalo Chickpea Spinach Pinwheels by Simply Healthy Family
• Cheeseburger Pizza Recipe by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• Mini Muffaletta Bites by MyGourmetConnection
• Mission Style Burritos by A Well Fed Life
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Denver Bronco Brew and The Carolina Panther Colada by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters

• Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Italian Sausage & Broccoli Rabe Stuffing for #SundaySupper

By: The Food Hunter

There is so much going on this time of year that it never surprises me when I realize I forgot an important part of a meal. Usually it's a side dish to compliment my main course that I am scrambling to find at the last minute. Some might think it easier to go buy something; but with this easy stuffing recipe on hand there is never a need to resort to a prepared side.

Italian Sausage & Broccoli Rabe stuffing comes together quickly and has a big bold taste that pairs beautifully with a variety of meat dishes. Try it the next time you are looking for a last minute side; you won't be disappointed.

Italian Sausage & Broccoli Rabe Stuffing

1 loaf of crusty Italian bread chopped into 1-inch cubes (8 cups)
1-2 bunches broccoli rabe
4 Tbsp. unsalted butter
1 Lb. sweet Italian sausage, casings removed and crumbled
1 cup onion, diced small
2 celery stalks, diced small
1 package cremini mushrooms, chopped
10 fresh sage leaves, minced
1 Tbsp. fresh thyme, minced
1/2-1 cup grated pecorino cheese
1-2 cups chicken stock
salt and pepper to taste.

Preheat the oven to 350ºF.

Spread the bread onto a baking sheet and bake for 20 minutes, or until the bread is crispy.

In the meantime, bring a large pot of salted water to boil. Add the broccoli rabe and boil for 3 minutes. Remove from the water and submerge into an ice water bath for 2 minutes. Drain, and chop into small pieces.

Melt the butter on medium high heat in a large fry pan. Add the sausage, onions, celery, mushrooms, sage, and thyme, breaking up the meat into small pieces as you cook. Sauté until the vegetables are soft and the sausage is cooked through. Add the cooked chopped broccoli rabe to the mixture and stir to mix.

Remove from heat. Add the bread and pecorino, stir to combine. Add chicken broth and stir until all the bread is coated and wet. Season to taste with salt and pepper and adjust pecorino.

Spoon into a 13 x 9 inch rectangular pan. Cover the pan with tin foil and bake for 30 minutes. Remove the tin foil and continue baking for an additional 30 minutes. Serve warm.


Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
• Cranberry Gingerbread Muffins by Alida’s Kitchen
• Gingerbread Scones by From Gate to Plate
• Tortellini Caprese Bites by The Freshman Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Sausage Rolls by Cookin’ Mimi
• Scallops with cranberry-bacon jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Easy Coconut macaroon by Healing Tomato
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Pork with Mushrooms & Mashed Potatoes

By: The Food Hunter

There's something comforting about this one pot meal of pork and mushrooms served with mashed potatoes. And though it is probably more of a winter dish I can't resist making it all year long.

It's one of those easy weeknight dinners that goes from stove-top to table in about 30 minutes, takes minimal effort to put together and tastes amazing.



Pork with Mushrooms
(printable recipe)
 
1 cup water
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup flour
2 to 2 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch slices
Extra virgin olive oil
3 tablespoons butter, divided
1/4 cup white wine
16 ounces fresh mushrooms, washed & sliced
2 large cloves garlic, finely minced
Mashed Potatoes


In a medium bowl, whisk together water, red wine vinegar, balsamic vinegar and salt and pepper. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.

Mix the flour with salt and pepper and lightly flour the pork.

In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well. If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.

Add 1 tablespoon of olive oil to the pan and add the garlic, cook for 1 minute. Deglaze the pan with the white wine until almost evaporated.

Add mushrooms and the liquid mixture to the pan, bring to a boil. Reduce heat to a low simmer and cook for 10 to 15 minutes until reduced by half. Add pork back in for two more minutes.

Serve hot over mashed potatoes.