Slow Cooked Pork Ala Michael Chiarello Recipes

FOREVER ROASTED PORK

Steps:

• Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
• Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
• Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SLOW COOKED PORK ALA MICHAEL CHIARELLO

Steps:

• Preheat oven to 275 degrees F.
• Combine first 9 ingredients in a food processor.
• Can also be mixed by hand in a bowl, but make sure to combine well.
• If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
• Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
• Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
• Serve.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool.
• They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
• n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.

OLIVE HARVEST RIBOLITA (MICHAEL CHIARELLO)

Steps:

• Drain beans and gently rinse with cold water.
• With 3 T. of oil, saute ham hocks, when brown turn over and add 1 garlic clove, add 3 cups cold water, beans, bring to boil, then simmer 30 min.; add thyme and rosemary.
• In a soup pot; add 1/4 Celsius oil, remaining chopped garlic, cook until light brown; add leek, onion,, carrot, celery and bay leaf; saute for 8 minutes over medium heat, add cabbages and saue for 5 minutes; add remaining 3 Celsius water and tomato puree; cook for 20 min., add to beans and continue to cook for 20 minute more; remove ham hock, when cool chop the meat, set aside.
• Place bread slices in 375 degree oven, cook until lightly browned, remove from oven and rub with a clove of garlic, brush with olive oil.
• When read to eat, bring soup back to a simmer.
• In individual bowls, place toasted bread, chopped ham from ham bone then Soup, Drizzle 1-2 T. of "The best olive oil in the house" on top of soup and sprinkle with fresh grated parmesan cheese.

TOASTED SPICE RUB - MICHAEL CHIARELLO

Steps:

• Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
• In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
• Watch carefully, because when the fennel turns a light brown you're going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
• Turn the mixture onto a plate to cool.
• When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
• (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
• Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
• Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
• On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
• Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
• Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
• Other uses: toss with vegetables before pan-roasting, or add to soups and stews.