Slow-cooked Korean BBQ Pork Butt

** I thought I'd try another version of this yummy Korean BBQ sauce that I found at Super H Mart. So, here goes!

Pork Butt roast
BBQ Sauce (see picture)
( I will be coming up with a recipe for this sauce, homemade, since I cannot get it here, in France. Stay Tuned. )
Crock Pot
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It is so simple, it seems silly to write it. But all I did was put the roast into the crock pot at 9AM, pour about 1/4 of the bottle of sauce over the roast, cover and cook on low until 6PM when we ate. It turned out delicious and tender. Not at all spicy hot. Very flavorful and saucy. If you want to use the gravy, make rice or noodles. I served ours with green beans, biscuits and red salad.

Lots of leftover. It will make some extraordinary BBQ sandwiches. :) I can hardly wait!

Large pork butt roast. This is boneless. It doesn't matter if it has bones. It will get so tender it'll fall off the bones if there are any. 9:00AM

Pour sauce over.

I used a spoon to spread the sauce over all of the meat.

Cover Crockpot. Set to LOW. Cook for 8-10 hours. Longer will not hurt it.

Here's the sauce. I used about 1/4 of the bottle.

6:00PM. All done, and scrumptious. Next time, I'll trim the visible fat off the roast. It was a little fatty in the gravy. There's plenty of marbleized fat in the meat, don't worry about it being dry.

There's lots of gravy in the Crockpot. Feel free to serve over noodles or rice. The incredible part was really enjoying this roast for the next couple of days. I pulled the meat off the fat and laid the cooked meat into tortillas with cheese and it made FANTASTIC pork and cheese quesadillas. Lay it on top of hot biscuits and make pulled pork sandwiches. It reheats in a flash and my family fought over who was going to eat the last of it!

Pork Roast with Sauerkraut

Again, it's so simple. 

Pork Roast, loin or tenderloin

Large can of sauerkraut, including juice
Optional:
Carrots, caraway seed, potatoes

Lay your roast in the baking dish, cover with sauerkraut. S&P to taste. Bake at 350*F until it reaches an internal temperature of 140F. Allow to rest outside the oven for a few minutes. The temperate will continue to rise. Don't over cook or it will become dry. One of the best lessons I've learned over the last few years is that pork can be eaten cooked to medium, a little pink inside. 

I spread a bit of the sauerkraut in the bottom of pan, then laid the pork loin on top. Then I spread the balance of the can on top, don't drain the kraut's liquids down the drain, you'll want those in the pan with the roast.

Served here with a crusty French loaf and baked apples. There's something particularly good about the combination of pork, sauerkraut and hot apples. :) Enjoy!

City Chicken

A favorite from my childhood, and it's not chicken

Pork Loin

Flour to dip

Egg to dip

Panko Crumbs to dip

Oil for frying

Bamboo Skewers

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For my Ohio friends, you'll notice that this is not the traditional veal, pork and beef version. For those who've never heard of this dish before, it's a traditional working class meal from the Depression Era. From what I understand, pork was cheaper than chicken, especially for those who lived far from the rural areas where chicken were bred. So, they put cubes of meat on skewers to fake a chicken leg and fried them. You'll find this dish primarily in the Midwestern vicinity of Michigan, Ohio, Pennsylvania and parts of New York State.

My mother used to make City Chicken half and half, veal and pork. Mine is all pork. Feel free to adjust the recipe to your own tastes.

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Cut slices of pork loin into cubes and thread onto skewers. 6 inch skewers are most easily handled. You'll see that I used 8 inch, couldn't find 6 inch and they are too long to fit into the dish of flour, etc. Messy.

Flour, egg wash and crumb the skewers and add to pan with hot oil. Fry until browned and crispy.

Very simple; yet crisp, tender and extremely moist. The crumb coating locks in the moisture and they are always delicious.

Don't worry if you have leftovers. They are delicious cold as lunch the next day. 

I start with whole pork loin. Even with a hungry family with teenage boys, I can get three generous meals from one loin.

Cut loin slices into cubes.

Thread cubes onto skewers.Just touching, not PACKED on.

Fill the skewer.

Flour, egg wash and Panko Crumbs. Regular bread crumbs are just fine as well.

Ready to fry.

Into the hot oil they go.

I pepper them. I pepper just about everything but ice cream. :)

You have some time. Clean up as you go...

Turn them so all sides get browned.

Remove to plate with paper toweling under to catch excess oil.

To the table. Served tonight with wild rice, green beans, mandarin oranges and garlic bread. :)

Chili Pork Stew

Just a wee bit spicy, not much, just enough. A fresh batch of cornbread would go well with this too. This is a "cook long, and watch" meal. Better for a weekend than a weeknight.

2.5 lb boneless pork shoulder or butt

1 onion, diced

4 cloves garlic, smashed

2 Tablespoons crushed red pepper

2.5 teaspoons ground cumin

2.5 teaspoons coriander

4 teaspoons chili powder

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon cayenne

2 cans Rotel, or the like. I use Kroger brand

3 small cans chicken broth

2 small cans kidney beans, drained

Serve over hot rice, with sour cream on the side, if you like

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Brown meat in large stock pot. Remove meat after browning. Stir in onions, garlic, spices and herbs. Mix well in pot. Lay meat on top of onion mixture. Pour in the tomatoes and broth. Bring to boil. Lower heat and simmer for 2.5 hours. Turning meat over every 30 minutes.

After cooking for 2.5 hours, carefully (it will be falling apart) remove meat from pot, to a plate. Allow the meat to cool as you skim the fat from the soup.

When the meat is cool enough to handle, pull it apart, separating the meat from fat. Cut or rip meat into bite-size pieces, return to the soup. Stir in the beans, heat through. Salt to taste. Serve over hot rice, topped with sour cream.

Pork roast

Gather ingredients.

In a large pot you can use for the chili, brown the pork. 

Turn to brown all sides. 

Remove from the pot to cool. 

Lower heat to medium. Into the pot, with the fat from browning the meat, add everything else except the broth and beans. 

In go the spices and tomatoes.

Give it a good mixing.

Lay meat on top of vegetables. 

Pour broth over the top.

Bring to a boil, and then lower heat to simmer. 

Covered. 

Simmer everything for 2.5 hours, turning the meat over every 30 minutes. 

After 2.5 hours, remove the meat. It should be very tender, so don't be surprised if it falls apart. After you remove the meat, skim the top for excess fat. 

When meat has cooled enough to handle, pull apart and discard fat and bones. 

Return meat to chili. 

Add in the beans and simmer long enough to heat the beans and meat to temperature. 

Serve with rice, or perhaps couscous. 

A very hearty meal that warms you and your kitchen on a cool day! 

Stuffed Pepper Soup

Stuffed Peppers has been a favorite of our family for ages. This is a new way to enjoy that flavor. 

3-4 Green Peppers, cut into spoon sized pieces.
Beef broth to fill pot
1-2 Onions, cut up
White rice, about a cup or so
Ground beef 1 lb.
Ground pork 1 lb.
Paprika 1 Heaping Tablespoon
Black Pepper 1 teaspoon
Cayenne pepper, optional
Canned tomatoes, including juice
Vegeta, if you can find it, 1 Heaping Tablespoon














Brown your meats, breaking apart as it cooks. Drain away the fat. Add in vegetables, spices and broth. Simmer together about 90 minutes. Add rice the last 20 minutes. Enjoy with some nice crusty bread! 

Gather your ingredients.

Brown your meats, breaking them as they cook. 

While the meat cooks, prepare your vegetables. 

  

Add your vegetables.

Don't skimp on the green peppers, they are the star of the show! 

 Add in the canned tomatoes, broken into small pieces, but not liquefied.

Rinse the tomato juice into the soup.

Don't forget to rinse the tomato can juices in, too.

 Add water (or broth) to cover veggies.

 Add enough bouillon to make your broth. 

I'm using mostly beef with a little vegetable to account for the lack of Vegeta.

When I get to Croatia, I'll bring back a large bag!

 Spices go in now. 

 Stir it all up and bring up to boil, lower heat to simmer.

 Cover and allow to simmer for 90 minutes.

 I used a combination long and short grained rice. Use what you have. 

Sprinkle rice into the soup the last half hour of cooking time. Stir in well. 

YUM! It turned out just like I imagined!