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    Recipes — bbq pork

    Josh Hartnett's Pork Ramen

    This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

    Prep Time

        •    Cook time: 4 hours & 30 minutes, plus marinating
        •    Yield: Serves 6


        •    1 x marinated eggs
        •    1 x Ramen noodles, or 450g dried ramen noodles

    Pork Belly Chashu:

        •    10 g coarse kosher salt
        •    30 ml low-salt soy sauce
        •    20 g soft light brown sugar
        •    750 g higher-welfare pork belly , skin off

    Apple Soffritto:

        •    1 onion
        •    4 cloves of garlic
        •    1 tart green apple
        •    3 cm piece of ginger
        •    canola , or rapeseed oil

    Shoyu Tare:

        •    75 ml sake
        •    75 ml mirin
        •    100 ml low-salt soy sauce


        •    1 litre dashi
        •    1 litre quality organic chicken stock


        •    3 spring onions
        •    1 fresh red chilli


    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.

    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.

    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.

    4. Meanwhile, make the Ramen noodles.

    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.

    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.

    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.

    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.

    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-ramen/

      Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4



          •    ¼ large white onion
          •    2 jalapeños
          •    ¼ cup chopped cilantro
          •    ¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
          •    ¼ cup olive oil
          •    3 tbsps fresh lime juice
          •    Kosher salt

      Pork and Assembly:

          •    1¼ pounds boneless pork shoulder (Boston butt)
          •    2 tbsps light brown sugar
          •    2 tbsps mustard powder
          •    2 tbsps paprika
          •    2 tsps garlic powder
          •    1 tsp freshly ground black pepper
          •    ½ tsp cayenne pepper
          •    Vegetable oil (for grill)
          •    Kosher salt

      * Special Equipment: Eight 8–12-inch-long metal skewers


      1. Salsa: Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.

        Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

      Pork and Assembly:

      1. Freeze pork until very firm around the edges, 20–30 minutes. Slice ¼" thick, then cut crosswise into 1½"–2" strips if needed. Cover and chill until ready to grill.

      2. Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.

      3. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.

        Do Ahead: Dry rub can be made 1 month ahead; store airtight at room temperature.

      This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/barbecue-pork-blistered-chile-pumpkin-seed-salsa

      Char Siu Pork

      This is so delicious and so easy. There is a nice sweet glaze on the pork and the five spice adds a nice licorice undertone. I love this.

      Prep Time

          •    Prep time: over night
          •    Cook time: 85 minutes
          •    Yield: Serves 8


          •    1 1/2 kilograms (3 pounds) boneless pork shoulder
          •    125 ml (1/2 cup) soy sauce
          •    30 ml (2 tablespoons) hoisin sauce
          •    3 ml (½ teaspoon) chinese five-spice powder
          •    5 ml (1 teaspoon) sriracha sauce
          •    3 ml (1/2 teaspoon) hot pepper sauce
          •    250 ml (1 cup) brown sugar
          •    5 ml (1 teaspoon) red food coloring


      1. Char Siu is usually made from a full pork butt cut into long strips about  inches around. Unfortunately, we usually get our pork shoulder in boneless roasts that make cutting it into strips impractical so I cut mine into 2 by 3 inch chunks.
      2. I mixed up the marinade and added the pork. I covered it and marinated over night, stirring occasionally.
      3. The next day I fired up my smoker to 300 F with pecan smoke and put the pork on.
      4. I cooked the pork until the internal temperature was 110 F, about 25 minutes. Then I turned the pork.
      5. I continued smoking until the internal temperature was 170 F, about another 20 minutes. I took the pork off and covered it with foil for 10 minutes to rest.

      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Char-Siu-Pork-1627955?prm-v1&utm_medium=email&utm_campaign=browse-email