Hand Of Pickled Pork With Mustard Sauce Recipes

Steps:

• Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Steps:

• Mince enough of the red onion slices to have 1/3 cup minced onion.
• Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
• Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
• Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Steps:

• In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
• In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.

Steps:

• FOR THE ONION:
• In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
• FOR THE MUSTARD BBQ SAUCE:
• In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
• FOR THE SLIDERS:
• Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Steps:

• Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside. Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper. Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes. For the Bennet Potatoes: Preheat oil to 400 degrees. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley. This recipe yields 6 to 8 servings.

Steps:

• Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
• Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
• Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.