Anchovy Pork Recipes

Steps:

• In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
• Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

Steps:

• Using a sharp knife, trim and discard the large hunks of fat from the pork shoulder then cut the meat into 4 even pieces. Season the pork generously on all sides with salt. Heat the olive oil in a large skillet over medium-high. Working in two batches if necessary, brown the pork on two sides, about 5 minutes per side. Using tongs, transfer the pork to a 5- to 8-quart slow cooker.
• Add the garlic and anchovies to the skillet, along with more oil if needed, and cook over medium, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 3 minutes. Turn off the heat and stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point because anchovies, olives and capers can be quite salty.) Scrape the mixture into the slow cooker with the pork and stir until combined.
• Cover the slow cooker and cook on low until the pork is fork-tender and the sauce deepens in color, about 10 hours.
• Using two forks, coarsely shred the pork. Pour the can of tomatoes and juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Add the parsley and lemon juice. Taste and add more red-pepper flakes or salt if necessary.
• Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle, topped with Parmesan to taste. (If serving the ragù with pasta, loosen the ragù with a bit of pasta cooking water, adding it spoonful by spoonful, to help the sauce coat the pasta.)

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

Steps:

• Cut pork loin and potatoes into bite-sized cubes.
• Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
• Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients.
• Empty bowl into the prepared baking dish and even out the ingredients.
• Bake for 1 hour, or until the meat and potatoes are done.
• ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.