Monday, January 20, 2014

Honey Mustard Pork

For the record, here is Alex's honey mustard pork recipe. I believe this recipe is still evolving, but we wont know unless we have a record of it now, to compare to it later. Perhaps one day we will mine the data in this blog to construct a phylogenetic tree that explains the evolution of our recipes and eating habits. But in the mean time - pork!

We had a lonely pork chop in the freezer that Alex used for this, though he would have preferred a Boston Butt, or a similar cut of pork better used for slow cooking.

Brine the pork for 1 hour prior to cooking, though Alex is curious to explore alternatives/longer brining procedures.

2 Tbsp Salt
2 Tbsp Sugar
1/4 cup Apple Cider Vinegar

Mix together the ingredients for the brine, plus enough water to cover the pork in a baking dish. Let sit in the fridge for an hour.

Take the pork out of the brine and sear it in hot bacon grease in a cast iron skillet. It should be thoroughly seared, a little charred even.

Dump the brine out of the baking dish, place the seared pork back in the dish.
Deglaze the cast iron skillet and caramelize some sliced onions and garlic in the skillet.
Top the pork with the onion/garlic/pan-juices.

In a small bowl or 2-cup measuring cup, prepare the sauce:

2 Tbsp Honey
1/4-1/2 cup Coffee, fresh brewed
1/4-1/2 cup Apple Cider Vinegar
1 Tbsp Molasses
at least 1Tbsp+ of Mustard Powder... probably more
a healthy dash of Saigon Cinnamon
sizable pinch of Applewood Smoked Sea Salt
some Crushed Red Pepper Flakes
a healthy amount of Cumin, maybe 1-2 tsp
~1/2 cup Boiling Water

Vigorously stir together all the ingredients for the sauce, then pour it over the onions, garlic, and pork in the baking dish. Cover the dish with foil and bake at 250F for 2 hours.

Remove the pork from the sauce, blend the sauce, then reduce it on the stove until it has a good BBQ sauce like consistency. Alex also made cornbread and I whipped up a coleslaw to make a meal out of it.

The Joy of Cooking has a great cornbread recipe. I make coleslaw a little different every time. My goal is to make it as colorful as possible, here's the gist of it:

Red Cabbage - very thinly sliced
Carrots - grated
Peppers of every possible color! - grated or thinly sliced
Cilantro - coarsely chopped
Green Onion - sliced
Red Onion - minced (maybe a Tbsp-ish)
Dolup of Mayonnaise
Big splash of Apple Cider Vinegar
Dash Cinnamon
Big dash Paprika
Huge pinch of Salt
Additional suggestions for coleslaw:
Kale - thinly sliced/chopped
Beets of any/all colors - grated
Lemon and/or Orange Zest
Apple - diced
Herbs! - play with herbs!
Play with Spices too! (Fennel an Cumin come to mind first..)

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