Crispy Roast Pork with Yakisoba Stir-Fry

For the pork belly:

Rinse the pork belly and pat dry with paper towels. Place pork belly skin side down. Combine the wine, salt, sugar, spice mix and white pepper together. Massage the spice mixture into the meat of the pork; do not massage the mix into the skin.

Flip the pork belly skin side up take a skewer or tooth pick and poke holes all over the skin. Place the pork belly in the fridge uncovered and let the skin dry for 12 hours or leave it out on the counter for up to an hour instead.

Pre heat an oven to 375° with the rack in the center. Lay out a large piece of foil on a baking sheet. Fold the sides up to make a tight box with an open top around the pork belly. You want the foil to rise about an inch above the pork belly. So in the end, the foil will cover the bottom, and four sides with an open top an inch higher than the pork belly.

Brush the skin with the vinegar, and pack the salt in an even layer on top of the skin. Place in the oven to roast for one and a half hours. Remove the pork out of the oven and turn on the broiler. Open the foil up to expand on the sheet. Remove the sal from the pork. Place the pork back in the oven under the broiler and allow to crisp for 5 to 10 minutes. Watch this to prevent any burning. Remove from the oven, and let rest for 15 minutes.

For the yakisoba:

In a small bowl, mix the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and honey.

Heat a wok/frying pan over medium high-heat and add oil. Add the shallots and carrots to the wok, stirring often. Let cook for about a minute, then add the peas and bell pepper to the wok and cook, stirring often. After about 2 minutes of cooking, add in the noodles, cabbage, crushed red pepper flakes (if desired).

Next, add Worcestershire sauce mixture. Add just a little water if needed, about 1 tablespoon at a time. Stir well until everything is coated in sauce and warmed through. Garnish with green onions, sesame seeds and a drizzle of sesame oil if desired.

Breaded Pork Chops with Beer-Mustard Sauce

Preheat oven to 375°. Place a cooling rack over a rimmed baking sheet.

Liberally sprinkle pork chops with salt and pepper.

In 3 shallow bowls, add flour in one, breadcrumbs into another and, whisk egg and milk in a third. Lightly coat each cutlet in flour, shaking off excess. Dip each one in the egg mixture, then breadcrumbs, pressing to coat.

In a large frying pan over medium-high heat, add oil. When oil shimmers, add pork and cook until golden brown on first side, about 5 minutes. Turn over and cook until golden brown on other side, about 5 minutes. Transfer pork to prepared baking sheet and bake until a thermometer inserted into meat but not touching bone registers 145°. Remove from oven and let rest, 5-7 minutes.

Meanwhile, to make the sauce, in a small bowl, combine ingredients. Serve with pork and spinach.

Shrimp Boil in Foil Packet

Preheat grill to 400°.  Tear 6 large heavy duty aluminum foil sheets. Set aside.

Add 8 cups of water to a large pot and set over high heat and bring to a boil. Add potatoes and corn, reduce heat to low and simmer for 10 minutes. Drain.

In a small mixing bowl combine butter, black pepper, and Old Bay seasoning.

In a large mixing bowl combine shrimp, sausages, onion, garlic, potatoes, and corn.

Divide shrimp mixture ingredients between the six aluminum foil sheets. Drizzle with butter mixture. Wrap foils tightly around ingredients and seal by folding at top and sides.

Place packets directly on grill and cook for 15 minutes, flipping once halfway through cooking. Remove from grill.

Carefully open up packets, garnish with lemon and parsley; serve and enjoy.

Adapted from

Nutrition Information:

Serving size: 1 packet: 310 Calories; 11g Total Fat (6g Saturated); 580mg Sodium; 27g Carbohydrates; 2g Dietary Fiber; 5g Sugar (0g Added Sugar); 23g Protein

Go-To Smoked Pork Butt

This recipe is courtesy of Christy Bouska with Vande Rose Farms.

What I love about this pork recipe is that I can make a wide variety of meals throughout the week including:

• Pork and potato hash •  pork tacos •  sweet and sour stir fry pork • Pork, strawberry, pecan, and goat cheese salad

Tip: I have found by using the coarse salt, sugar and freshly ground pepper, the meat has time to absorb the flavors during the smoking process.

Equipment needed: Thermometer, Heavy-duty foil, Heavy-duty oven mitts or gloves, Tongs to move meat, Large pan with sides to marinate in and another large pan to hold cooked pork after you take it off the smoker, Smoker with favorite wood/pellets

Pat pork butt dry with paper towels, then rub mustard all over pork. Sprinkle sugar, all-purpose seasoning, and salt and pepper generously on all sides of pork. Let rest while smoker reaches 275 degrees.

Place pork directly on center of smoker and close lid. After 4 hours, take pork temperature. There should be a beautiful ruby-brown color to meat. Close lid.

Tip: Sometimes wind and smoke can turn meat dark. If you think it is getting too dark, wrap entire shoulder in foil and return to smoker. Then it will keep that delicious bark without getting too dark or dried out.

After another hour, check color and temperature again. Carefully sprinkle on additional 2 tablespoons of seasoning over pork then completely wrap in foil. Place immediately back into smoker for remainder of cooking time. You are looking for the “golden temperature” of 195 degrees, where pork is tender and bone can fall away from pork.

Note: Depending on your smoker and size of pork butt, you may have to shorten or lengthen your smoking time.

Pressure Cooker Ribs

In a bowl, combine brown sugar, chili powder, parsley, salt, pepper, paprika, cumin, garlic and onion powder. Add ribs and coat thoroughly with rub.

Place round rack in pressure cooker pot insert. Add chicken broth and ribs.

Secure lid, making sure the vent is closed. Press “High Pressure” button and set to 35 minutes. When cycle is complete, let naturally release for 10 minutes, then turn vent to quick release, being careful to not to get burned from steam.

Carefully remove ribs from pressure cooker and set on an aluminum foil-lined baking sheet. Brush with barbecue sauce. Broil on high until bubbly on one side, 3-5 minutes. Remove from oven, turn over, brush with barbecue sauce and broil again, 3-5 minutes.

Grilled Pork Chops With Cantaloupe Salad

Line a baking sheet with aluminum foil and rest a rack on top.

To make the pork, pat dry with paper towels.

In a small bowl, combine all spices and firmly press rub onto pork chops. Set aside for 30 minutes to 1 hour.

Preheat oven to 500° and preheat a cast iron skillet over high heat, brush with oil. Cook pork chops for 2 minutes on each side and transfer to prepared sheet pan. Roast in oven until pork chops reach an internal temperature of 145°. Remove from oven, loosely tent pork chops with foil, and let rest for 3 minutes.

To make the salad, coarsely grate 1/4 of cantaloupe with a cheese box grater to get about 1-1 1/2 cups. Slice remaining cantaloupe into thin pieces.

In a bowl, combine green onions, bell pepper, cantaloupe, cilantro, fish sauce, lime juice, and olive oil. Season with salt and pepper. Arrange salad over pork chops and sprinkle with nuts.

Braised Pork With Plums

Cut pork into 2” chunks and place in a large bowl. Add rice wine, soy sauce, ginger, garlic, chile, olive oil, star anise, five-spice powder, cinnamon stick, sugar, and tomato paste. Let marinate, covered and refrigerated, for at least 4 hours or up to overnight.

Remove pork from marinade. In a pressure cooker on the sauté setting, add pork. Season with salt and pepper and cook until browned on all sides. Add marinade, broth, and half the green onions. Cook on high pressure for
75 minutes. Use the quick release function.

Preheat oven to 350°.

Transfer pork and 1/2 of the liquid from pressure cooker to a heat-resistant dish. Add plums and roast for 15 minutes. Season with salt and pepper and garnish with remaining green onions. Serve with Harmons artisan fougasse bread.

Harmons Spoon Roast Tostadas

If using a crock pot, remove roast from paper and place in crock pot over low heat. Add onion, bell pepper, garlic, and cover 3/4 of pork with broth. Cook until pork is tender, about 7 hours.

If using a pressure cooker, remove roast from paper. Add onion, bell pepper, garlic, and roast and cover ¾ of roast with broth. Cook on high pressure for 45 minutes. Then quick release steam.

Remove pork and transfer to a bowl to cool. Shred meat.

In a small bowl, combine crema and tomatillo guacamole.

Divide tostadas between 4 plates. Add pork, top with cabbage, green onions, drizzle with tomatillo crema, and sprinkle with cotija cheese. 

Bulgogi Pork Belly Sliders

Score pork belly fat with a crisscross pattern. In a resealable plastic bag, combine soy sauce, brown sugar, ginger, garlic, mirin, rice vinegar, gochujang, sesame oil, and gochugaru. Add pork belly to bag and let marinate for 2-3 hours, or overnight.

Preheat oven to 300°. Lay 2 layers of foil on counter. Remove pork belly from marinade and place in center of foil. Save marinade. Fold sides of foil up and over pork belly creating a package. Make sure to fold ends. Bake pork belly for 2-2 1/2 hours.

Increase heat to 400°. Open package slightly, be careful not to get any juices on you. Let cook for 30 more minutes. Remove from oven and juices and let rest on a cutting board and slice pork belly across grain in about ¼” slices.

Meanwhile, pour marinade into a small saucepan over medium heat. Bring to a simmer and let cook until reduced by half. Once sauce is reduced, remove from heat and refrigerate. Slice all veggies and cut open rolls.

To assemble, add some pork belly, veggies, and kimchi. Top with sauce and enjoy.

Shanghai-Braised Pork Belly

Cut pork belly into 3/4”-thick pieces.

Bring a pot of water to a boil. Blanch pork belly pieces for 3 minutes. Transfer pork to a plate and rinse pot.

In a wok or frying pan over low heat, add oil and sugar. Melt sugar slightly and add pork. Raise heat to medium and cook until pork is lightly browned. Reduce heat to low and add Shaoxing wine, regular soy sauce, dark soy sauce, and water. Cover and simmer until pork is fork tender, 45 minutes to 1 hour. Stir every 5-10 minutes to prevent burning and add more water if it gets too dry.

Once pork is fork tender, if there is still a lot of visible liquid, uncover wok, increase heat to medium and stir continuously until sauce has reduced and coats pork.