recipes 42, 43, 44, 45: TRIFECTA THE THIRD- pork!

I over-promised and under-delivered on how quickly I would post the third and final trifecta in the trifecta of trifectas. But I think the wait was worth it because these pork recipes may very well be les pièces de résistance of this blog. Maybe that's just because I love pork. It's only one of many things [I think] I have in common with Anthony Bourdain, who definitely places on the Tiffany Top 10 Hero List. The first recipe, for a delightful dish called "rôti de porc au lait," is slightly adapted from Mr. Bourdain's Les Halles cookbook: http://www.amazon.com/Anthony-Bourdains-Les-Halles-Cookbook/dp/158234180X, which I actually purchased at Les Halles after eating there once: http://leshalles.net/brasserie/. My copy is signed by the hero and I love it. The second recipe for pork loin with fig and port sauce is slightly modified from Giada De Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html. The third recipe for pulled pork with spicy slaw is slightly modified from Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html and http://www.foodnetwork.com/recipes/tyler-florence/spicy-slaw-recipe/index.html. The pulled pork is Carolina-style with vinegar BBQ sauce, because that's my preferred BBQ sauce. YUM. The pulled pork and spicy slaw recipe segues nicely into all of the summer recipes I'm going to be posting starting NOW!


ROTI DE PORC AU LAIT
Ingredients:
-3 lb pork loin
-salt and pepper
-2 T olive oil and 1 T butter
-1 medium onion, chopped
-1 carrot, chopped
-1 leek (white part only), chopped
-1 garlic clove, chopped
-1 T flour
-2 c whole milk
-some thyme or rosemary
-chopped parsley to taste
-3 bay leaves (to be removed after cooking is finished)


Instructions:
1) season the pork with salt and pepper
2) heat the oil in a Dutch oven and add the butter until it is melted
3) brown the pork on all sides for about 6-7 minutes total of cooking time
4) remove the pork and set aside
5) add the onion, garlic, carrot, and leek and saute for 10 minutes
6) add the flour and stir constantly for 2 minutes
7) add the thyme/rosemary, parsley, and bay leaves
8) add the milk, bring to a boil, and cook for 5 minutes
9) add the pork, reduce to a simmer, cover, and cook for about an hour, occasionally rotating the pork while cooking
10)  remove the pork and allow to rest for 15 minutes
11) bring the sauce to a boil, remove the bay leaves, and then puree the sauce with a hand blender
12) spoon the sauce over the pork and enjoy

ROASTED PORK LOIN WITH FIG AND PORT SAUCE
Ingredients:
Sauce
-2 1/2 c port
-1 1/4 c chicken broth
-6 oz dried mission figs, chopped
-2 sprigs of fresh rosemary
-pinch of cinnamon
-1 T honey
-3 T unsalted butter pieces
-salt and pepper to taste


Pork
-2 T olive oil
-2 T chopped rosemary
-1 t salt
-1 1/2 t pepper
-1 can low sodium chicken broth
-3 lb pork loin 

Instructions:

1) combine first six sauce ingredients and boil over medium-high heat until reduced by half (about 30 minutes); discard the rosemary sprigs
2) transfer the sauce to a blender, puree until smooth, and season with salt and pepper

3) preheat the oven to 425 degrees
4) stir together the oil, salt, pepper, and rosemary
5) place the pork in a heavy roasting pan and spread the oil mix over the pork to coat it completely
6) roast the pork for about 45 minutes, turning once every 15 minutes
7) transfer the pork to a cutting board 

8) tent with foil (so that it stays warm)
9) stir the chicken broth into the roasting pan, scrape the bits from bottom, and stir over medium-high heat
10) bring the pan juices to a simmer and season with salt and pepper

This isn't necessarily the prettiest picture, but this is what the "au jus" should look like!

11) cut the pork into 1/4 inch slices, spoon on the au jus, and drizzle the warm fig sauce on top


PULLED PORK... (serves: an army)
Ingredients:
Dry Rub
-3 T paprika- I personally use spicy paprika that I purchased in Hungary when Amanda and I were on our Oktoberfest jaunt through Eastern Europe. This little sack of paprika is my most treasured spice and it looks like this:

-1 clove of minced garlic
-1 T brown sugar
-1 T dijon mustard
-3 T salt
-5-7 lb pork shoulder


Cider-Vinegar BBQ Sauce
-1 1/2 c cider viengar
-1 c mustard
-1/2 c ketchup
-1/3 c packed brown sugar
-2 garlic cloves, minced
-1 t salt
-1 t cayenne
-1/2 t black pepper


Instructions:

1) mix all of the dry rub ingredients and rub all over the pork
2) marinate the pork in the dry rub, covered in the refrigerator, preferably overnight
3) preheat the oven to 300 degrees
4) roast pork for about 6 hours, until it is falling apart easily or until it reaches 170 degrees at the thickest part (I hope it doesn't reduce my credibility as a chef to straight-forwardly admit that I don't own a cooking thermometer and I probably never will, so I use the former method to determine doneness... just being honest!)
5) when the pork is nearing roasting completion, start making the BBQ sauce by combining all sauce ingredients over medium high heat and then simmering for about 10 minutes until the sugar fully dissolves
6) remove the pork from the oven and transfer to a large platter
7) allow the pork to rest for about 10 minutes and then take two forks and pull the meat to shreds (this part of the recipe is fun and satisfying!) 
8) put the pulled pork in a large bowl and mix with half of the BBQ sauce
9) this can be served as is with extra sauce on top OR as a pulled pork sandwich on a hamburger bun and topped with extra sauce and the spicy slaw below. If you go the "pulled pork sandwich" route, please also top with pickles. With love, Snooki.


...WITH SPICY SLAW 
Ingredients:
-14 ounce package of classic coleslaw mix (or, alternatively, you could shred your own head of cabbage and a couple of carrots, but really, why?)
-1 red onion, thinly sliced
-2 scallions, chopped
-1 red chili pepper, sliced
-1 1/2 c mayo (or to taste)
-1/4 c spicy mustard
-1 T cider vinegar
-the juice of a lemon
-pinch of sugar
-1/2 t celery seed
-several dashes of hot sauce, to taste
-salt and pepper, to taste

Instructions:

1) combine all of the vegetables in one bowl
2) in another bowl, mix the mayo, mustard, vinegar, lemon juice and sugar, stirring to incorporate all ingredients
3) pour the dressing over the cabbage mixture and toss gently to mix
4) season the coleslaw with celery seed, hot sauce, salt and pepper and then chill in the fridge for at least 2 hours before serving