Text 2656, 90 rader
Skriven 2010-10-11 00:41:00 av JIM WELLER (1:123/140)
Ärende: T-day 6
===============
This is what I really want to do, if I can ever convince the others
to forgo turkey....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sumptuous Thanksgiving Roasted Pork pt1
Categories: Canadian, Pork
  Servings: 4

           BRINE
      4    litres water 
    3/4 c  salt
    3/4 c  sugar
      4    star anise
           bundle of rosemary, thyme
           and sage in equal amounts
      4    bay leaves
      1    inch piece ginger, sliced
      1 TB juniper
      1 TB black peppercorns
           PORK BELLY:
     10    by-10-inch piece of belly,
           skin on
           BELLY RUB:
    1/2 c  salt
      1 TB sugar
           Bundle of rosemary, thyme
           and sage in equal amounts
           FOR THE PAN:
      2    cloves of garlic
      3 c  white onions, coarsely
           sliced
      1    inch piece of ginger,
           sliced
      4    star anise
           THE RACK:
      8    bone rack of pork, skin on
      3 c  onions, celery and carrots,
           diced 1/2-inch thick and
           mixed
           Bundle of rosemary, thyme
           and sage in equal amounts
      5    cloves garlic
      2 c  white wine
      1 c  chicken stock
      2 TB butter
      2 TB vegetable oil
           Salt and pepper to taste

French the rack. Microscore the skin of both rack and belly (score
with as many small, shallow incisions as you can make. It will allow
the flavours to develop and the skin to crisp.)

Boil all the brine ingredients together for about 5 minutes and cool to
room temperature without straining before use. (This is a light
brine for a longer cure; it contains half of the usual amount of
salt and sugar.) 

Submerge the rack in the brine overnight or at least 8 hours, then
remove and dry as much as possible. 

For the belly, prepare a rubbing salt by blending the salt, sugar,
rosemary, sage and thyme in a food processor. Rub the mixture all
over the belly on both sides and set belly aside for at least 2
hours. 

Place the onions and the rest of the spices in a baking dish. Lay
the pork belly flat in the mixture, skin side up. Bake in a
preheated oven at 325F for at least 2 1/2 hours; the skin should be
crackling and the meat as soft as butter. Remove from oven. Remove
meat from pan and allow to rest in a warm place uncovered for at
least 20 minutes. 

Scrape the onions from the pan and degrease as much as possible,
then puree the onions, taste for seasoning and set aside. Cut the
belly into cubes and serve beside each chop (see below) with some
onion puree.

MMMMM-------------------------------------------------

Cheers

YK Jim


... Ribs is pork royalty.

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