RACK OF PORK IN CLAY POT
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
- With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
- In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
- Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
- Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
- Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.
CLAY POT CUBAN STYLE PORK ROAST
When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...
Provided by barbara lentz
Categories Pork
Time 3h
Number Of Ingredients 10
Steps:
- 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
- 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
- 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
- 4. Pour the wine and chicken broth over roast.
- 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
- 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork
CLAY POT PORK
Provided by John Willoughby
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
- Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
- Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
- Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
- Remove from heat, add the green part of the scallions, and serve over steamed white rice.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1243 milligrams, Sugar 22 grams
CLAY POT PORK LOIN WITH SAUERKRAUT AND PRUNES
Another most requested recipe from my collection. Very easy to make and super delicious! You don't have to like a sauerkraut to make it, just skip that when serving your Pork Loin. Meat will be super moist and very very tender!
Provided by AngelaSept
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak clay pot for 15 minute.
- To the bottom add sauerkraut, carrots, prunes and on top pork loin, fat side up. Sprinkle pork with salt and pepper and place in the cold oven.
- Bake at 430F for an hour and half.
- Serve with roasted potatoes.
VIETNAMESE CLAY POT PORK
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
Provided by Nolita_Food
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
- When it comes to a boil, lower heat to simmer.
- Cut hard boil eggs in half and put into pot.
- This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- Cover the pot and let it simmer.
- I find the longer you leave it, the better it taste.
- But after 30-35 minutes it's done.
- Serve with cooked white rice or basmati, and that's a meal there.
- Normally we just steam cabbage or water spinach for vegetables.
Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9
THIT KHO TO -- PORK IN CLAY POT
This comes from a Vietnamese cookbook, lent to me by a friend. She loves this recipe but I've not tried it yet.
Provided by Sackville
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
- Stir constantly until it is moist and thick.
- Take off the heat and add the fish sauce.
- Return to a low heat and stir until the sugar dissolves.
- Add the shallots and pepper to the caramel and leave to cool.
- Pour the sauce into a claypot or flameproof casserole.
- Add the pork to the sauce.
- Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
- At the end of cooking, the pork should be in a little rich gravy.
- Serve with the egg if using, spooning the gravy over them.
Nutrition Facts : Calories 317, Fat 14.2, SaturatedFat 4.9, Cholesterol 70.9, Sodium 2836.9, Carbohydrate 22.2, Fiber 0.1, Sugar 20.2, Protein 24.3
SPICY EGGPLANTS WITH MINCED PORK IN CLAY POT
Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com.
Provided by lemon_melonz
Categories Cantonese
Time 1h
Yield 4 1, 4 serving(s)
Number Of Ingredients 23
Steps:
- Method:.
- Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
- Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
- While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
- When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
- Note:.
- It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.
Nutrition Facts : Calories 169.9, Fat 9.9, SaturatedFat 3.5, Cholesterol 30.6, Sodium 1067.7, Carbohydrate 11.8, Fiber 4.1, Sugar 3.8, Protein 9.4
CLAY POT PORK
From Gourmet's "Diary of a Foodie," episode 219, "Vietnam: The Taste of Simplicity." You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute.
Provided by DrGaellon
Categories Pork
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
- Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
- Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
- Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
Nutrition Facts : Calories 383.4, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 1684.6, Carbohydrate 21.7, Fiber 0.5, Sugar 17.7, Protein 21.5
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