Aromatic Pork In Cold Vegetable Sauce Recipes

AROMATIC PORK IN COLD VEGETABLE SAUCE

Steps:

• In a 10 1/2-inch-wide braising pan or stockpot, bring 14 cups water to a boil with the onions, carrots, celery, sage, cloves, garlic, 1 tablespoon of the salt and the pork bones. Add the pork loin, pushing it down into the pot until it is covered with water. Return to a boil. Lower the heat, and simmer for 30 minutes. Turn the pork, and simmer for another 30 minutes. Turn the pork, and simmer for 15 minutes more, or until a meat thermometer inserted in the center of the loin registers 145 degrees.
• Remove the pot from the stove, and allow the meat to cool in the liquid. Remove the meat to a platter. With a slotted spoon, scoop the vegetables from the pot. In a food processor, puree the vegetables with the remaining salt and the olive oil; there should be about 6 cups of sauce.
• Slice the meat across into 1/4-inch-thick slices; there should be about two dozen slices in all.
• Spread 1 cup of sauce on a medium platter or in a baking dish. Place a layer of pork slices on top of the sauce, and then spread the slices with more sauce. Continue until all the sauce and meat have been used. Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.

PORK TENDERLOIN WITH PEAR SAUCE

Steps:

• Place rack on second level from bottom in oven. Heat oven to 500 degrees.
• Combine salt, cinnamon, cardamom and pepper in a small bowl.
• Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
• Roast for 10 minutes. Turn over each one; roast another 10 minutes.
• While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
• Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
• Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.

AROMATIC SOY PORK

Steps:

• Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.
• Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.
• When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don't forget to keep paper napkins handy for those noodle slurps.