I love Hawaii pork – this is super easy, hands off version you can make without the pit. I opted for a pork loin roast to cut down on the fat and used a smoked salt.
3 slices bacon
2 lb pork loin
5 garlic cloves, sliced into 3 pieces each
1½ tsp coarse sea salt
Line the bottom of a slow cooker with bacon slices. Make 5 small incisions in the pork roast and tuck the garlic cloves inside.
Season the pork with the sea salt, making sure to get it in all the nooks and crannies.
Place the roast in the slow cooker on top of the bacon, fat side up.
Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
When the pork’s done, transfer the roast to a separate platter before shredding. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.
Season to taste with some of the remaining cooking liquid before serving.
Serves 6 – 8.
This is from Food & Wine, and I must say it’s awesome! I love the spicy crumbs and Dijon and it really takes broccoli to the next level! I used chorizio and added more garlic to make it even spicier and cut back the olive oil to make it a little healthier.
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
2 TBSP Dijon mustard
Preheat the oven to 425°.
In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.
In a medium non-stick skillet, cook the breadcrumbs over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.
Spread the broccoli on a baking sheet, spray with olive oil and season with salt. Roast for about 15 minutes, turning once, until tender and browned in spots.
Spread the mustard on one side of the broccoli and sprinkle with crumbs.
Serves 4 – 6.
This the perfect weeknight main – it comes together in less than 20 minutes. For this one make sure you have your mis-en-place on!
1 lb. veal scallopini
2 tsp vegetable oil
4 TBSP capers
1/4 c white wine
2 TBSP fresh lemon juice
4 TBSP butter
4 cups looesly packed arugula
Sprinkle veal with salt and pepper. Heat the oil in a large frying pan over medium high heat. Add the veal to the pan and cook until it releases and has started to brown, about 2 minutes. Turn and cook them until they’re cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.
Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.
Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.