The Rock's Flavoured Meat (Part 2)
Pork, that delicious other white meat, is a staple in the diets of many Jamaicans. CB Foods, a leading pork distributor, continues to produce its signature lean meats, in a branded black tray pack complete with signature Copperwood Pork blue seal. We share today the culinary interpretations of Shea Stewart of Elite Kreations who is also a Jamaica Observer Chef on the Rise nominee for 2012. Stewart used a variety of Copperwood Pork products to showcase the versatility of the meat. Thursday Food shares four exclusive recipes that you can try from the comfort of your home.
Roast Pimento Pork Loin Stuffed With Caramelised Apples and Sundried Tomatoes
4 pounds of deboned pork loin
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons pepper flakes
1/2 cup olive oil
fresh cracked black pepper to taste
salt to taste
5 Granny Smith apples peeled and diced
1 cup sun-dried tomato diced
1 tablespoon oil
1 teaspoon granulated sugar
Preheat oven to 400º F. Then take the pork loin and butterfly by splitting through the middle without separating the halves. After butterflying the meat, rub both sides with olive oil and season with salt, black pepper, cumin, coriander and pepper flakes. Allow the meat to marinate.
Heat a medium-sized sauté pan over medium heat with oil. When hot, place diced apples in the pan until they get brown and start to caramelise. Add sugar and allow it to dissolve before adding sun-dried tomatoes. Cook for about 2 more minutes. Set aside to cool.
To assemble spread stuffing evenly on the inside of pork loin then roll it back together to a nice even log shape. You can use toothpicks to secure.
Place in a baking tray on a rack. Roast for 15 minutes at 400º F then lower to 325º F. Roast for approximately 1 hour and 20 minutes or until internal temperature is 155º F. Allow meat to rest before carving.
Dutch Oven Slow-Cooked Pork With Rosemary And Vegetables
4 pounds of boneless skinless pork butt (cut into 1 inch cubes)
2 tablespoons olive oil
1 medium Spanish onion
2 celery stalks
2 cloves garlic
2 tablespoons tomato paste
2 tablespoons flour
1 cup red wine
3 bay leaves
4 cups water/beef stock
3 stalks rosemary
2 medium-sized potatoes diced
1 yellow, red and green bell pepper
Over high heat place a large Dutch oven with oil. Working in batches, brown pork on both sides until golden brown. Transfer pork to a plate. Add onion, celery, and carrot to the Dutch oven and sweat until softened, 5-7 minutes. Add garlic, stir in tomato paste and cook for 3 minutes, stir in flour to make a roux which will later thicken the sauce. Cook for 2 minutes to get out the raw flour taste. Whisk in the red wine and reduce by half. Return the pork to the Dutch oven then stir in water/beef stock and add bay leaves and rosemary. Do not cover the pork completely with liquid. cover the pot and on low heat cook for 2 1/2 hours or until pork is fork tender. Add all vegetables, potatoes and peppers and cook for 30 minutes. Serve on a bed of fluffy rice.
*rice in dish is raisin and almond pilaf*
Fried Pork Tenderloin Sandwich With Guava Pepper Jelly and Brie cheese
2 pounds pork tenderloin
1 large egg
1 cup milk
2 cups all purpose flour
4 tablespoons mayonnaise
4 tablespoons guava pepper jelly
4 thinly sliced tomatoes
1 small red onion thinly sliced
Brie (several chunks/slices)
4 cups Panko breadcrumbs
2 leaves of lettuce
2 hamburger buns
vegetable oil for frying
Cut pork into 1 1/2- inch thick pieces and butterfly and pound to even out the surface. Season the meat with salt and black pepper. In a small bowl whisk egg and milk together. Set up a station with pork, flour, egg wash and breadcrumbs in different containers. First dip the pork in flour, then egg wash and then finally in breadcrumbs. Repeat process until all pieces are breaded. Heat oil to approximately 350º F in a frying pan about a 1/2 inch of vegetable oil. Fry the pork in batches until golden brown (about 3 minutes on both sides). Drain the additional oil from the meat by placing it on a paper towel.
To make the sandwich, lightly spread mayonnaise and pepper jelly on each slice of bread. Layer with bread, pork, tomato, red onion, brie, lettuce.
Grilled Pork Chops With Coarse Salt And Grilled vegetables
2 one-inch thick centre cut pork chops
1 Scotch bonnet pepper, chopped
2 cloves garlic, minced
2 sprigs thyme, chopped
1/2 cup balsamic vinegar
1/2 cup olive oil
Fresh cracked black pepper
*vegetables in dish are grilled zucchini squash and pumpkin*
Marinate pork chops in olive oil, Scotch bonnet pepper, thyme, garlic and balsamic vinegar. Season with coarse salt and black pepper. Lay pork chops diagonally over grill or grill pan for approximately 3 minutes then rotate to an opposite angle to acquire hatch marks for presentation. Repeat process on the opposite side. While grilling, baste the meat with the leftover marinade to ensure full flavour and succulent pork chops.