The PH Cooking competition no2: Pork
Discussion
Here is my entry to the cooking competition, Chilli Verde with Mexican Green Peas and Tortillas.
Ingredients
Preparation
Served
Recipes
Chilli Verde
225g dried chickpeas
60ml oil
900g lean pork, cut into 2cm cubes
2 green capsicum, cut into 2 cm dice
1 finely chopped green chilli
1 small bunch spring onions, chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tbsp chopped oregano
3 tbsp chopped coriander
1 bay leaf
700 ml lager
1 tbsp cornflour
1 tsp salt
1 ripe advocado
1tbsp lime juice
1. Place the chickpeas in a bowl of water overnight.
2. Heat the oil in a flameproof casserole. Lightly brown the pork pieces in batches over a high heat and set aside.
3. Lower the heat and add the peppers and allow to soften slightly. Add the chillies, onions, garlic, cumin and Pork and cook for about 2 minutes. Add the herbs and liquid and reduce the heat to a simmer. Cover and cook for about 40 minutes. Drain and add the chickpeas and cook for a further 40-50 minutes until the meat tender.
4. If necessary, thicken the sauce with the cornflour, stirring constantly until the sauce thickens and clears.
5. Remove the bay leaf and add salt to taste. Transfer to a serving dish.
6. Peel and dice the avocado and mix with lime juice. Sprinkle over the dish and serve.
Mexican Green Peas
2 tomatoes
50g butter
2 garlic cloves, peeled and halved
1 onion, halved and thinly sliced
400g peas
2 tbsp water
½ tsp salt
¼ tsp ground pepper
chives to garnish
1. Cut a cross in the bottom of each tomato, put in a cup and pour over boiling water. Leave for 3 minutes and then remove and peel the skin. Chop in half and remove the seeds. Chop the flesh into 1cm dice.
2. Melt the butter in a pan. Add the garlic and cook until golden, remove with a slotted spoon and discard. Add the onion to the pan and fry until transparent.
3. Add the tomatoes and mix well then add the peas and water. Cover and cook for 3 minutes shaking occasionally. When the peas are cooked, season with the salt and pepper, transfer to a dish and garnish with chives.
Flour Tortilla
230g plain flour
½ tbsp salt
45g lard
120ml water
1. Sift the flour and salt into a bowl. Add the lard and rub in until it resembles fine bread crumbs. Mix in the water a little at a time until it forms a dough. Knead until it is no longer sticky. Cover with a dish towel for 20 minutes.
2. divide into 6 equal parts. Take the first part and roll into a ball covering the rest. Flour a surface and roll out into a round of about 25cm (10 inches). Repeat for all six balls stacking with a little flour between each to prevent sticking.
3. Heat a heavy based frying pan until hot. Place a tortilla into the pan and cook for about 20 seconds then turn over and cook for about 10 seconds. Transfer to a plate and keep covered. Do all 6 tortilla this way.
Vanessa
Ingredients
Preparation
Served
Recipes
Chilli Verde
225g dried chickpeas
60ml oil
900g lean pork, cut into 2cm cubes
2 green capsicum, cut into 2 cm dice
1 finely chopped green chilli
1 small bunch spring onions, chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tbsp chopped oregano
3 tbsp chopped coriander
1 bay leaf
700 ml lager
1 tbsp cornflour
1 tsp salt
1 ripe advocado
1tbsp lime juice
1. Place the chickpeas in a bowl of water overnight.
2. Heat the oil in a flameproof casserole. Lightly brown the pork pieces in batches over a high heat and set aside.
3. Lower the heat and add the peppers and allow to soften slightly. Add the chillies, onions, garlic, cumin and Pork and cook for about 2 minutes. Add the herbs and liquid and reduce the heat to a simmer. Cover and cook for about 40 minutes. Drain and add the chickpeas and cook for a further 40-50 minutes until the meat tender.
4. If necessary, thicken the sauce with the cornflour, stirring constantly until the sauce thickens and clears.
5. Remove the bay leaf and add salt to taste. Transfer to a serving dish.
6. Peel and dice the avocado and mix with lime juice. Sprinkle over the dish and serve.
Mexican Green Peas
2 tomatoes
50g butter
2 garlic cloves, peeled and halved
1 onion, halved and thinly sliced
400g peas
2 tbsp water
½ tsp salt
¼ tsp ground pepper
chives to garnish
1. Cut a cross in the bottom of each tomato, put in a cup and pour over boiling water. Leave for 3 minutes and then remove and peel the skin. Chop in half and remove the seeds. Chop the flesh into 1cm dice.
2. Melt the butter in a pan. Add the garlic and cook until golden, remove with a slotted spoon and discard. Add the onion to the pan and fry until transparent.
3. Add the tomatoes and mix well then add the peas and water. Cover and cook for 3 minutes shaking occasionally. When the peas are cooked, season with the salt and pepper, transfer to a dish and garnish with chives.
Flour Tortilla
230g plain flour
½ tbsp salt
45g lard
120ml water
1. Sift the flour and salt into a bowl. Add the lard and rub in until it resembles fine bread crumbs. Mix in the water a little at a time until it forms a dough. Knead until it is no longer sticky. Cover with a dish towel for 20 minutes.
2. divide into 6 equal parts. Take the first part and roll into a ball covering the rest. Flour a surface and roll out into a round of about 25cm (10 inches). Repeat for all six balls stacking with a little flour between each to prevent sticking.
3. Heat a heavy based frying pan until hot. Place a tortilla into the pan and cook for about 20 seconds then turn over and cook for about 10 seconds. Transfer to a plate and keep covered. Do all 6 tortilla this way.
Vanessa
Not really much competition for some of the cooking on here, but we did happen to have a piece of belly last night, so I thought I'd post it here.
Didn't have time to prepare anything too involved, so I went with one of the simplest but tastiest belly recipes, courtesy of Hugh F-W.
1 Tbsp Coriander seeds, 2 Tbsp Fennel seeds, sea salt, ground black pepper.
Just rub this well into the scored skin and put some in the baking tray for the pork to sit on.
Into a hot oven for 30mins then down to Gas mark 3-4 for at least 3 hours. Drained off the fat towards the end of cooking and put some white wine into the dish for the last 30 minutes to form the basis of the gravy.
Then I removed the crackling to finish it off in a very hot oven. Not my best crackling, as I probably should have removed it a bit earlier than I did, but it was still good.
Served with the obligatory roast potatoes and some tender stem broccoli.
Nice...
Didn't have time to prepare anything too involved, so I went with one of the simplest but tastiest belly recipes, courtesy of Hugh F-W.
1 Tbsp Coriander seeds, 2 Tbsp Fennel seeds, sea salt, ground black pepper.
Just rub this well into the scored skin and put some in the baking tray for the pork to sit on.
Into a hot oven for 30mins then down to Gas mark 3-4 for at least 3 hours. Drained off the fat towards the end of cooking and put some white wine into the dish for the last 30 minutes to form the basis of the gravy.
Then I removed the crackling to finish it off in a very hot oven. Not my best crackling, as I probably should have removed it a bit earlier than I did, but it was still good.
Served with the obligatory roast potatoes and some tender stem broccoli.
Nice...
Bit of a lengthy job this one. Components were belly, tenderloin and shoulder. The belly was marinated for a couple of days in star anise, fennel seeds, garlic, juniper, bay and peppercorns before cooking at 75 degrees for 6 hours. This was then pressed for two days in the fridge to get it nice and flat. The skin then lightly scored and finished in a hot oven.
The tenderloin was trimmed up, fat, silver skin removed etc This was then rolled to shape and low roasted at 65 for 5 hours. Then removed, chilled overnight before wrapping in Serano ham and chilling again. This was then pan fried to crisp up the ham leaving the tenderloin pink.
The croquette was a combination of trimmings from the belly, tenderloin and a bit of shoulder left over from Sunday roast. The whole lot combined with some extra fat, capers, breadcrumbs and fresh sage then crumbed and deep fried.
Other bits accompanying. Sous vide shallots cooked in sage butter then cut and caramelised. In the background some crispy smoked bacon wafers and underneath the pork croquette there is black pudding and apple sauce. A few green beans for colour and holding at all together underneath some creamy garlic mash.
Gravy is a cider and ham hock reduction and the foam is butter and thyme with ground bacon.
/and breathe
Edited by 21TonyK on Tuesday 15th February 08:53
k. Me. 
Mobile Chicane said:
21TonyK said:
Full description to follow...
Deeply impressive Tony.
And I had a couple of similarish ingredients/ideas too -you fecker.
Although I'm going to plough on with the orginal plan.
Anyway, fabulous dish.
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