PORK RUB RECIPES RECIPES

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PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES



Pork leg roast recipe | Jamie Oliver roast pork recipes image

This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.

Total Time 4 hours 40 minutes

Yield 8

Number Of Ingredients 11

1 x 3kg higher-welfare leg of pork
2 tablespoons coriander seeds
1 tablespoon white peppercorns
6 fresh bay leaves
extra virgin olive oil
6 onions
½ a bunch of fresh sage
½ a bunch of fresh rosemary
30 g plain flour
1 big bunch of fresh flat-leaf parsley
1-2 tablespoons mustard

Steps:

    1. Preheat the oven to full whack.
    2. Score the pork leg with a sharp knife in a zig-zag pattern.
    3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
    4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
    5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
    6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
    7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
    8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
    9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
    10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
    11. Serve the roast pork with the sauce.

Nutrition Facts : Calories 486 calories, FatContent 26.8 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 48 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre

BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Barbecued pork loin | Pork recipes | Jamie Oliver recipes image

Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.

Total Time 1 hours 25 minutes

Yield 12

Number Of Ingredients 23

1 heaped teaspoon fennel seeds
1 heaped teaspoon allspice berries
1 heaped teaspoon coriander seeds
1 heaped teaspoon ground nutmeg
1 heaped teaspoon smoked paprika
1 heaped teaspoon mustard powder
olive oil
2 kg higher-welfare skinless boneless pork loin
240 ml ketchup
40 ml brown sauce
1 tesapoon Tabasco sauce
6 tablespoons apple cider vinegar
6 tablespoons fresh apple juice
2 tesapoons English mustard
3 tablespoons runny honey
2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill
a few sprigs of green or purple basil
200 g beetroot
200 g red cabbage
2 fresh red chillies optional
4 Granny Smith apples
75 ml extra virgin olive oil
1 juice lemon

Steps:

    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

Nutrition Facts : Calories 375 calories, FatContent 17.9 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 15.3 g carbohydrate, SugarContent 14.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "pork rub recipes recipes"

PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES
This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.
From jamieoliver.com
Total Time 4 hours 40 minutes
Cuisine british
Calories 486 calories per serving
    1. Preheat the oven to full whack.
    2. Score the pork leg with a sharp knife in a zig-zag pattern.
    3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
    4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
    5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
    6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
    7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
    8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
    9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
    10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
    11. Serve the roast pork with the sauce.
See details


BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
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10 BEST DRY RUB PORK LOIN RECIPES - YUMMLY
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PORK ROAST RECIPES | ALLRECIPES
A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon …
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TOP 10 PULLED PORK BARBECUE RUB RECIPES - THE SPRUCE EATS
Sep 17, 2020 · The Spruce / Claire Cohen. Salt, sugar, and spice are the foundations of the perfect pork rub. This quick and easy Carolina-style rub has the perfect proportions to give you the right level of salt for the sweet and the heat to make the most of you smoked pork. This recipe makes a small batch, perfect for a single pork …
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PORK DRY RUB RECIPE - SALTPEPPERSKILLET.COM
Nov 28, 2018 · Ingredients for a basic pork rub. Kosher salt, sugar, black pepper, chili powder and smoked paprika are the ingredients in the basic dry rub for pork. Other ingredients you can add to the dry rub. Garlic powder, onion powder, ground cumin, and mustard powder can all be great additions to the basic rub.
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BEST PORK RUB (ONLY 7 INGREDIENTS!) - FIT FOODIE FINDS
Nov 14, 2021 · This pork rub is the perfect amount of savory and sweet. It doesn’t require you to run to the store and buy a bunch of spices you’ll never use again; This pork rub recipe is 100% our favorite pork rub for ALL cuts of pork…
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DRY RUB FOR PORK - BBQ PIT BOYS
Dec 12, 2015 · DRY RUB FOR PORK A Rub recipe for pork ribs, pork shoulders, Boston butts, loins, and chops by the BBQ Pit Boys THE INGREDIENTS YOU'LL NEED: 1/4 cup Paprika 1/8 cup Fresh Ground Black Pepper 1-2 tablespoons Garlic Powder 1-2 tablespoons Onion Powder 1 tablespoon or more Cayenne Pepper 1/4 cup Coarse Salt 1/4 cup Brown or White Sugar This will coat up to 6 lbs. Pork Ribs and 10 lbs. Pork …
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PERFECT RUB RECIPE FOR SMOKED PORK LOIN - CHAR-BROIL
Pork loin is a relatively lean cut of meat compared to other proteins. Using a smoked pork loin rub can be a great help for adding flavor to pork. A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork.
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JUST A GREAT PORK RUB | RECIPETIN EATS
Aug 18, 2021 · Season pork with rub – Pat the pork dry with paper towels. Dry meat will sear more nicely than wet meat. Also, if it’s too wet, contrary to what you might assume the seasoning doesn’t stick as well. It sort of cakes and tends to smear off. Sprinkle the seasoning over both sides of the pork, and rub …
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Jan 04, 2019 · This recipe calls for meat to be prepared with a savory rub of olive oil, chives, thyme, rosemary, and garlic. After grilling, the butter, shallots, and lemon rind mixture is applied for a satisfying, savory pork chop. If you plan to make ahead, allow the butter to come to room temperature before spreading over the pork.
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Feb 18, 2022 · paprika, Dijon mustard, rub, pork tenderloin, honey, cumin, brown sugar and 3 more Grilled Pork Tenderloin (dry rub + marinade) The Wooden Skillet lemon pepper, kosher salt, soy sauce, olive oil, ground black pepper and 10 more
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10 BEST DRY RUB PORK LOIN RECIPES - YUMMLY
Feb 15, 2022 · Smoked Pork Loin with Summer Spice Dry Rub Rock Recipes brown sugar, apple juice, thyme sprigs, cold water, chopped garlic and 4 more Brined Roast Pork Loin with Smokin' Summer Spice Dry Rub Rock Recipes
From yummly.com
See details


PORK ROAST RECIPES | ALLRECIPES
A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
From allrecipes.com
See details


TOP 10 PULLED PORK BARBECUE RUB RECIPES - THE SPRUCE EATS
Sep 17, 2020 · The Spruce / Claire Cohen. Salt, sugar, and spice are the foundations of the perfect pork rub. This quick and easy Carolina-style rub has the perfect proportions to give you the right level of salt for the sweet and the heat to make the most of you smoked pork. This recipe makes a small batch, perfect for a single pork …
From thespruceeats.com
See details


PORK DRY RUB RECIPE - SALTPEPPERSKILLET.COM
Nov 28, 2018 · Ingredients for a basic pork rub. Kosher salt, sugar, black pepper, chili powder and smoked paprika are the ingredients in the basic dry rub for pork. Other ingredients you can add to the dry rub. Garlic powder, onion powder, ground cumin, and mustard powder can all be great additions to the basic rub.
From saltpepperskillet.com
See details


10 CHINESE PORK RECIPES | RECIPES, DINNERS AND EASY MEAL ...
Whether you tuck it into dumplings, bake it into buns, pair it with congee or roast it to tender perfection, pork is the perfect blank slate for a myriad of Chinese-inspired flavors. These recipes ...
From foodnetwork.com
See details


BEST PORK RUB (ONLY 7 INGREDIENTS!) - FIT FOODIE FINDS
Nov 14, 2021 · This pork rub is the perfect amount of savory and sweet. It doesn’t require you to run to the store and buy a bunch of spices you’ll never use again; This pork rub recipe is 100% our favorite pork rub for ALL cuts of pork. It’s only 7 ingredients — and bonus, you …
From fitfoodiefinds.com
See details


DRY RUB FOR PORK - BBQ PIT BOYS
Dec 12, 2015 · DRY RUB FOR PORK A Rub recipe for pork ribs, pork shoulders, Boston butts, loins, and chops by the BBQ Pit Boys THE INGREDIENTS YOU'LL NEED: 1/4 cup Paprika 1/8 cup Fresh Ground Black Pepper 1-2 tablespoons Garlic Powder 1-2 tablespoons Onion Powder 1 tablespoon or more Cayenne Pepper 1/4 cup Coarse Salt 1/4 cup Brown or White Sugar This will coat up to 6 lbs. Pork Ribs and 10 lbs. Pork …
From bbqpitboys.com
See details


PORK RECIPES - RECIPETIN EATS
From a Roast with ultra crispy crackling to sticky Baked Chops, to a great Marinade for Chops, if you're looking for pork recipes, then you've certainly come to the right place!Try this epic Pork Carnitas for a taco fix or as a brilliant freezer standby, or BBQ Pulled Pork Sliders for gatherings. For a quick midweek meal, look no further than this Pork …
From recipetineats.com
See details


PERFECT RUB RECIPE FOR SMOKED PORK LOIN - CHAR-BROIL
Pork loin is a relatively lean cut of meat compared to other proteins. Using a smoked pork loin rub can be a great help for adding flavor to pork. A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork.
From charbroil.com
See details


JUST A GREAT PORK RUB | RECIPETIN EATS
Aug 18, 2021 · Season pork with rub – Pat the pork dry with paper towels. Dry meat will sear more nicely than wet meat. Also, if it’s too wet, contrary to what you might assume the seasoning doesn’t stick as well. It sort of cakes and tends to smear off. Sprinkle the seasoning over both sides of the pork, and rub …
From recipetineats.com
See details