Episode 108: Pork Pibil in Banana Leaves
Featured Recipe : Pork Pibil (pork slow-cooked in banana leaves)
This is a Yucatan recipe where pork shoulder or green ham is marinated in a warming annatto-seed sauce then slow-cooked in banana leaves. Don't be intimidated! The oven does all of the work and guests are overjoyed at the super tender results.
*Banana leaves are available at asian markets or online and annatto seeds are available at most grocery stores.
Leftover Tip: Pork Shank Pho
We celebrate using non-traditional cuts out of respect to the whole animal and farmer. Chef makes a rich pork shank stock and builds a flavorful and warming Pho with eggs and pickled radish.
Chef’s Tip: Tenderizing Tough Cuts (& Pork Schnitzel)
As we are exploring non-traditional cuts of pork, we note some cuts are naturally tougher than chops, but have incredible flavor! Chef shows how to tenderize these cuts then whips up a Schnitzel for a delicious dinner.
Pantry Tip: Pig Butter
Don't toss your bacon grease after Sunday breakfast! Maggie shows how to use it to make a pig butter that is perfect to have on hand for chicken, biscuits or when cooking veggies.
Cocktail: Candied-Bacon Bourbon Shrub
Bacon isn't just for breakfast! Maggie uses Batson River bourbon to make this clever cocktail that is a great winter option to warm the soul.
Featured Recipe: Pork Pibil (pork slow-cooked in banana leaves)
Ingredients:
Yield: serves 4-6
2 tablespoons annatto seeds
2 teaspoons cumin seeds
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 bunch white stems of green onions, roughly chopped
4 each garlic cloves
2 each chipotle chilies in adobo sauce, roughly chopped
¼ cup white wine vinegar
2 each lemon juice
2 each lime juice
½ each large, orange juice
½ each large orange rough chopped, skin and all
4 pounds boneless pork shoulder or green ham cut into large chunks
3 each large banana leaves
Method:
Preheat the oven to 325f degrees.
Toast toast the annatto seeds, cumin seeds, peppercorns, and coriander seeds in a saute pan over medium heat. Toast the spices until fragrant. Blend the spices in a coffee bean grinder or mortar and pestle.
Add the spice mixture, onion stems, garlic, chipotles, vinegar, citrus juices and chopped orange to the base of a high speed blender. Blend until smooth.
Place the chopped pork into a large zip-lock bag and pour over the blended marinade.
Lay the banana leaves in the bottom of a medium size casserole dish. Pour the pork with all the marinade into the casserole dish and wrap with the banana leaves to cover.
Wrap the casserole dish with aluminum foil.
Bake the pork on the middle shelf of the oven for 4 hours.
When done remove the casserole from the oven, unwrap the banana leaves and fork pull the pork. Mix the pork with the natural sauce that was made from slow roasting.
Serve with steamed rice, limes, cilantro and corn or flour tortillas.
Enjoy!
Chef’s Tip: Tenderizing Tough Cuts (& Pork Schnitzel)
Ingredients:
Yield: 2
2 pounds Pork shoulder, cut ½ inch thick
1/2 cup All purpose flour
2 each Large eggs (beaten)
2 1/2 cups Fresh breadcrumbs (keep the crust on the bread before you grind it for a more flavorful coating or remove the crust for a more evenly browned finish. Both are wonderful!)
2-4 lemons, cut in half and sprinkled lightly with salt
Season kosher salt and freshly ground black pepper.
1/2 cup neutral flavored oil, canola or soybean are good choices
6 tablespoons unsalted butter
Method:
Using a meat tenderizer or jaccard, pierce the pork slices evenly on both sides.
Place slices of pork individually into a large ziplock bag, squeeze out all the air and use a rolling pin or meat mallet to pound out the pork until very thin. The pork “cutlet” should be around a ¼-inch thick.
Put the flour, egg, and breadcrumbs into three large shallow dishes for dredging.
Season lightly with salt and freshly ground black pepper. Then squeeze lemon juice evenly and liberally over the pork on both sides.
Preheat your frying pan over medium heat.
Dredge the pork cutlets in the flour. Do this a few times then shake off the excess, and dip into the egg. The egg will act like a glue for the bread crumbs.
Finish by thoroughly coating the pork chop in the breadcrumbs. Press down gently so the bread crumbs will evenly coat the entire pork slice.
start with 3 tablespoons of butter and 4 tablespoons (¼ cup) of oil for the first 2-3 pork cutlets. You’ll add the remainder to fry the last 2-3 pork cutlets. The pan should not be so hot that the butter browns immediately. There should be a few last remaining bubbles of butter before you add the pork.
Fry the pork on each side for about 2 to 4 minutes.
The chops should be golden brown and have a slightly firm crust.
Squeeze on a good amount of fresh lemon juice, ground black pepper, and sea salt
Enjoy!
Leftovers: Pork Shank Ramen
Ingredients:
Yield: 4-6 portions
Broth:
2-4 each pork shanks, whatever will fit in your Instapot.
To cover water
3 teaspoons soy sauce
3 teaspoons rice wine vinegar
2 each dry star anise flowers
1 each cinnamon stick
Pho:
2 tablespoons hoisin sauce
Season salt and pepper
1 pound egg, buck wheat, or rice noodles
To garnish sprigs of cilantro, halved limes, soft boiled eggs, chili crunch oil, pickled radish, sliced green onions, extra soy sauce
Method:
Broth:
Place shanks into the stainless steel insert of your Instant Pot.
Add enough water to cover the shanks, but no more. Add soy sauce, vinegar and spices.
Place the lid on the Instant Pot, checking that the seal is in place. Press the "Manual" or "Pressure Cook" button and adjust the time to 2 hours on high pressure. Seal the vent.
When cooking has finished, allow it to naturally release.
Strain the bones and meat from the broth. Very carefully remove the meat in as large pieces as possible. The meat, if cooked properly should just fall off the shank bone. If not return to the Instant Pot pot and pressure cook for an additional 30 min.
Compost or discard bones and spices
Keep meat and broth warm
Pho:
Bring broth to a boil, add the hoisin and season with salt and pepper. If you need to add more water to cook the noodles it's okay, just don't dilute the broth too much, add just what you need.
Cook noodles in broth. Strain and reserve broth.
Divide noodles into 4-6 serving bowls
Divide pork shank meat around noodles.
Pour broth over noodles halfway up the bowl.
Arrange garnishes atop the noodles and meat.
Enjoy!
Pantry Tip: Pig Butter
Ingredients:
Yield: 1 cup
½ cup unsalted butter, room temperature
½ cupbacon fat, room temperature, use all the little bits too!
Method:
Spread on biscuits then drizzle on honey
Baste chicken before and during roasting
Use to make a roux with flour before adding milk and cheese for making mac & cheese.
Saute broccoli and finish with pig butter and fresh grated parmesan cheese
What will you use your Pig Butter for?
Cocktail: Bacon Bourbon Shrub
Ingredients:
Yield: 1 drink
1 each slice maple cured bacon, thick cut,
1 teaspoon Turbinado sugar or Sugar in the Raw
2 parts bourbon
½ part maple syrup
¼ part maple cider vinegar
1 each large ice cube
Method:
Heat oven to 350f degrees.
Lay bacon on an aluminum foil lined baking sheet or an oven proof silicone baking mat.
Sprinkle the bacon with the sugar.
Cook the bacon in the oven for 15-18 minutes or until cooked well but not burnt.
Remove the bacon from the oven and lay on wax paper then immediately drape over a rolling pin to cool.
Let the bacon chill until firm enough to keep its shape like a capital “C”
Place the bourbon, syrup vinegar into a well chilled cocktail shaker. Shake for 15-20 seconds.
Place the ice cube into a chilled rocks glass, add the large ice cube and pour the cocktail over until it just crests the top of the ice cube. Place the bacon atop the ice cube and enjoy!!