This day we reviewed the grilling and the braising technique using pork meat. We learn that pork when is alive is called swine or hog when is destined for consumption and pig when is only a pet. When the meat is cut and chopped is called pork.
The meat of the pork is known as the other white meat because the content of hemioglobin is minimal as it is in the poultry.
The fat of the pork is beneath its skin, same as the ducks and humans. When the meat of the pork is undercooked is not safe because it may carry a disease called triquinosis which is a worm. Triquinosis dies at 130°F which is the temperature for medium-rare cook.
People usually are misinformed and like to have well done pork due to the fear of triquinosis.
The cuts we used today were tenderloin that is a cut coming from the area near the spine of the pork and the pork chop that comes from the part near the ribs connecting with the muscles in the back.
Pork cooks faster than salmon so we have to watch our meat carefully.
Pork Chop.-
We seasoned with salt and pepper, marked the meat in the grill and then finished in the oven for 7 minutes placed in a rack with the bone covered with foil.
The sauce charcuterie that we make for the meat consisted of a espagnole sauce with cournichons (German pickles) added to the sauce.
We make a base sauce that we used for this recipe and also to add in the pork tenderloin recipe.
We served the pork chop with a warm German potato salad and braised cabbage.
The base for the sauce was now easier to make because we know the steps to follow which are:
1.- Create a suc by sautéing a piece of bacon or meat in a pan.
2.- To the suc add onions to caramelize
3.- Deglaze with wine
4.- Reduce to demi-sec
5.- add stock reduce or add more stock according to consistency
6.- Add mustard and strain the sauce with a colander or chinoise
7.- Finish with cold butter to serve and season (monte au burre).
Pork Tenderloin
The tenderloin was prepared cutting the fats, and trussing the meat. We seasoned with salt and pepper and we browned a little in a hot pan so the meat did not stick to it.
We finished the meat by cooking in the oven for 14 minutes total at 400°F
We served the tenderloin with potato fingerlings.
Braised red cabbage.-
The braised cabbage for me was a great side dish that I liked very much. We chiffonade the cabbage. And we followed the steps for braising.
1.- Saute in an oiled pan the onions to caramelize
2.- Add the item (cabbage) and the garlic
3.- Cover ¾ of the item with water
4.- Simmer until tender.
5.- Add 2 tbs of balsamic vinegar
6.- Add the Jelly and a little sugar and sage.
Roasted fingerling potatoes
The fingerlings are very easy to do but the difficulty is to keep the time while doing other dishes at the same time.
Fingerlings are done in the oven where they are baked and almost at the end of the cooking process other ingredients are added which are shallots and aromatics.
Warm German potato salad
This was another example of braising. We cooked the potatoes al dente. On another pan we created a suc with bacon and then we followed the steps to make a sauce, caramelize onions, deglaze with wine, add stock and reduce, and season. Only that in this sauce we added flour for thickening.
After we done the sauce we added the potatoes and bacon on top to serve.
Chef liked the tenderloin that only had a small part that almost dried. The pork chop was one minute over cooked in one side. The cabbage was great and the fingerlings needed more caramelization for the shallots.
The meat of the pork is known as the other white meat because the content of hemioglobin is minimal as it is in the poultry.
The fat of the pork is beneath its skin, same as the ducks and humans. When the meat of the pork is undercooked is not safe because it may carry a disease called triquinosis which is a worm. Triquinosis dies at 130°F which is the temperature for medium-rare cook.
People usually are misinformed and like to have well done pork due to the fear of triquinosis.
The cuts we used today were tenderloin that is a cut coming from the area near the spine of the pork and the pork chop that comes from the part near the ribs connecting with the muscles in the back.
Pork cooks faster than salmon so we have to watch our meat carefully.
Pork Chop.-
We seasoned with salt and pepper, marked the meat in the grill and then finished in the oven for 7 minutes placed in a rack with the bone covered with foil.
The sauce charcuterie that we make for the meat consisted of a espagnole sauce with cournichons (German pickles) added to the sauce.
We make a base sauce that we used for this recipe and also to add in the pork tenderloin recipe.
We served the pork chop with a warm German potato salad and braised cabbage.
The base for the sauce was now easier to make because we know the steps to follow which are:
1.- Create a suc by sautéing a piece of bacon or meat in a pan.
2.- To the suc add onions to caramelize
3.- Deglaze with wine
4.- Reduce to demi-sec
5.- add stock reduce or add more stock according to consistency
6.- Add mustard and strain the sauce with a colander or chinoise
7.- Finish with cold butter to serve and season (monte au burre).
Pork Tenderloin
The tenderloin was prepared cutting the fats, and trussing the meat. We seasoned with salt and pepper and we browned a little in a hot pan so the meat did not stick to it.
We finished the meat by cooking in the oven for 14 minutes total at 400°F
We served the tenderloin with potato fingerlings.
Braised red cabbage.-
The braised cabbage for me was a great side dish that I liked very much. We chiffonade the cabbage. And we followed the steps for braising.
1.- Saute in an oiled pan the onions to caramelize
2.- Add the item (cabbage) and the garlic
3.- Cover ¾ of the item with water
4.- Simmer until tender.
5.- Add 2 tbs of balsamic vinegar
6.- Add the Jelly and a little sugar and sage.
Roasted fingerling potatoes
The fingerlings are very easy to do but the difficulty is to keep the time while doing other dishes at the same time.
Fingerlings are done in the oven where they are baked and almost at the end of the cooking process other ingredients are added which are shallots and aromatics.
Warm German potato salad
This was another example of braising. We cooked the potatoes al dente. On another pan we created a suc with bacon and then we followed the steps to make a sauce, caramelize onions, deglaze with wine, add stock and reduce, and season. Only that in this sauce we added flour for thickening.
After we done the sauce we added the potatoes and bacon on top to serve.
Chef liked the tenderloin that only had a small part that almost dried. The pork chop was one minute over cooked in one side. The cabbage was great and the fingerlings needed more caramelization for the shallots.
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