Crispin Cider Brined Pork Braised Kohlrabi Recipes

CRISPIN CIDER BRINED PORK & BRAISED KOHLRABI

Steps:

• Crispin Cider Brine (This brine would also be good with chicken or turkey) Cook Time: 15 minutes - 12-oz bottle Crispin Brut Hard Apple Cider - 1 cinnamon stick - 4 whole cloves - 4 whole Allspice - 4 whole peppercorns - 1/4 t ground ginger - 1 T packed brown sugar - 1 T kosher salt Put all the ingredients in a small saucepan & bring to a boil. Reduce the heat & simmer for ten minutes. (Your kitchen will start to smell like some fabulous baked good & that's not a bad thing.) Let cool to room temperature before adding to meat. Crispin Cider Braised Kohlrabi Prep Time: 5 minutes Cook Time: 45 minutes - 1 T butter - 1 sweet onion, thinly sliced - 1 lb kohlrabi, julienned - 1/2 c Crispin Brut Hard Apple Cider - 1 T cider vinegar - 1 t brown sugar salt & pepper Melt butter in a saucepan over medium high heat. Add the onions & cook until turning a golden brown, about 10 - 15 minutes. Add kohlrabi, cider, vinegar & brown sugar. Season with salt & pepper. Reduce heat to a simmer, cover & cook for about 30 minutes until most of the liquid as been absorbed - Put the pork into a re-sealable bag. - Add the brine. Get as much air as possible out of the bag & seal. - Place in a bowl just big enough to hold it. - Refrigerate for at least 4 hours up to overnight. - Heat grill to medium-high. - Remove pork from brine & place over direct heat. Grill until pork reaches 160 F, turning from time to time. - Remove pork from grill & let rest 5 minutes before slicing in 1/2-inch slices. - Serve pork with a side of Crispin Cider Braised Kohlrabi (see below) & some mustardy wilted greens.

CIDER BRINED PORK ROAST

Steps:

• In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
• Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
• Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
• Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
• Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.

CIDER-BRAISED PORK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
• Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
• Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
• Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.

CIDER-BRAISED PORK LOIN

Steps:

• Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
• Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
• Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
• Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
• Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
• Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
• If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
• Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.