Rack Of Pork In Clay Pot Recipes

ROAST PORK FOR THE CLAY COOKER

Steps:

• Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
• Cover bottom of pot with thickly sliced onion.
• Make several slits in your roast and insert whole garlic cloves.
• Place the roast over the onions.
• Add chicken breast on the side.
• Sprinkle with salt and pepper.
• Place Rosemary Sprigs or leaves on the Roast.
• Pour chicken broth on the side.
• Cover and place in a cold oven.
• Set the oven to 425°F.
• Cook for 4 hours.
• Remove from oven.
• Place pork and chicken in serving platter.
• Add sliced onions on the side.
• Pour cooking liquid in sauce pan.
• Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
• Pour your tasty gravy in a gravy bowl.
• Tip:.
• When I cook a roast of pork I always add chicken to give the gravy that special taste.
• I use the leftover chicken for another meal.

CLAY POT PORK

Steps:

• Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
• Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
• Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
• Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
• Remove from heat, add the green part of the scallions, and serve over steamed white rice.

CLAY POT CUBAN STYLE PORK ROAST

Steps:

• 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
• 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
• 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
• 4. Pour the wine and chicken broth over roast.
• 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
• 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

RACK OF PORK WITH PEAR APPLE COMPOTE

Steps:

• In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
• Preheat the oven to 350 degrees F.
• Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
• While the meat is resting, prepare the compote.
• Pear Apple Compote:
• Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
• Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

RACK OF PORK IN CLAY POT

Steps:

• Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
• With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
• In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
• Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
• Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
• Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.