OVEN KALUA PORK RECIPE | ALLRECIPES
Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
Provided by deleteduser
Categories Pork Recipes
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Cook Time 5 hours 0 minutes
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
- Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Nutrition Facts : Calories 251.4 calories, CholesterolContent 74.4 mg, FatContent 18.8 g, ProteinContent 19.2 g, SaturatedFatContent 6.7 g, SodiumContent 1494.8 mg
JAMIE OLIVER'S OVERNIGHT ROASTED PORK SHOULDER | SUNDA…
The perfect Sunday roast centrepiece, Jamie Oliver's slow-cooked pork shoulder is succulent, tender and a true treat the whole family will love. There will also be plenty of leftovers for sandwiches during the week ahead.
Provided by Jamie Oliver
Yield Serves 12
Number Of Ingredients 1
Steps:
Cook time: 12-14 hours.
Preheat the oven to full whack (240C/475F/gas 9). Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
Bash the fennel seeds, cloves, dried chillies and . heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130C/250F/gas ½ Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.
Turn the oven up to 200C/400F/gas 6. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm). Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.
Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.
902 calories.
More about "steam oven pork shoulder recipes"
TRADITIONAL TAMALES (PORK) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 6 hours
Calories 153.3 per serving
- To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
- Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
- Preheat the oven to 240°C/475°F/gas 9 (full whack).
- To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
- Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
- Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
- Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
- Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
- Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
- Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
- Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
- Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
- To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
- Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
- Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.
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