Four Hour Pork with Star Anise and Housin Sauce


This is from The French Kitchen Cookbook by Patricia Wells, if you don’t own it, go to Amazon and buy it. We received a 3 lb pork loin in our Ag Local box and this is what I did I with it. Mostly hands off, packed with flavor you can’t go wrong. 


  • 3 lb pork loin roast
  • Salt and pepper
  • 1/8 c olive oil 
  • 3 TBSP julienne ginger
  • 12 large shallots peeled
  • 12 cloves garlic peeled
  • 6 whole star anise
  • 1/2 c Hoisin Sauce
  • 1 tsp honey

Hoisin Sauce

  • 1/4 c soy sauce
  • 2 TBSP peanut butter
  • 1 TBSP honey
  • 1 TBSP rice wine vinegar
  • 1 plump glove garlic, minced
  • 1 tsp Sriracha sauce
  • 1/4 tsp pepper

Combine in a jar and shake.

Preheat oven to 275.

Season pork with salt as pepper. In a large casserole with a lid, heat the olive oil over medium high heat. Add pork and sear on all sides. Removed add remaining ingredients, and cook for 3 – 4 minutes. Add 1 1/3 c water and cook for 2 more minutes. Add pork, cover and bake for 3 – 4 hours. Baste every 30 minutes. When it is tender and falling apart remove from oven. Let meat rest for 10 min. Strain liquid and remove aromatics. 

Slice think and serve with the sauce.

Serves 10.

Asparagus Tart


This recipe came out of leftovers from other meals – extra pizza dough and pesto – made for a wonderful lunch.


  • 1 pizza dough ball
  • 1/2 c asparagus pesto
  • 1 lb thin asparagus
  • 1/2 c ricotta cheese
  • 1/2 c shredded mozzarella 
  • 3 garlic scapes sliced thin
  • 3 spring onions, sliced thin
  • Truffle salt
  • Espelette Pepper

Preheat oven to 450 with a pizza stone of baking steel inside.

In a large pan, steam asparagus for 2 minutes, remove and set aside.

Roll out pizza dough. Spread with pesto, mozzarella, garlic, dollops of ricotta, asparagus and spring onions. 

Bake for 8 – 10 minutes until crust is crispy. Top with a little truffle salt and espelette pepper.

Serves 2 – 4.