Smoked Bbq Pork With Watercress Salad Recipes

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

SMOKED BBQ PORK WITH WATERCRESS SALAD

Steps:

• To marinate the pork:
• In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
• To smoke the pork:
• Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
• Prepare a wok smoker:
• Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
• Lay the pork in the bamboo steamer; season with pepper.
• Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
• Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
• For the watercress salad:
• In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
• For the creamy honey Dijon dressing:
• In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

TONKATSU-STYLE BUTTERFLIED PORK CHOPS WITH WATERCRESS SALAD

Steps:

• Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone. This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone. Spread each chop out in the shape of a butterfly.
• Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver. Pound until each flap is an even 1/4-inch thick.
• Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil. Place the pounded pork chops in a wide, shallow dish and pour the marinade over them. Marinate in the refrigerator, turning occasionally, for 2 hours.
• When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees.
• While the oil is heating, remove pork chops from the marinade and shake off liquid. Dredge chops in flour, making sure to cover all spots of the meat and bone. Then dip the chops in the beaten egg, and let the excess egg drip off. Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone.
• When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches). Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether. Remove and drain on paper towels.
• While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil. (Make sure the salad has a light taste of the sesame oil; if not, add a little more.) Season with salt.
• Place each chop on a large dinner plate and season with coarse salt. Strew each chop with the watercress salad and serve immediately.
• *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp. They are available at Japanese groceries.

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.