what's cooking? part 5: 2017-2027

today's project, to be used for a taco dinner tomorrow

https://www.177milkstreet.com/recipes/colima-style-shredded-braised-pork

i'm impressed that they are charging money to see the whole recipe! must be some dope taco meat

lol sorry! it looked OK at first glance

pork shoulder braised in rice vinegar, coconut milk, guajillo peppers, garlic, ginger, spices

irish stew and a bread and butter pudding because temperatures are plummeting

xpost oooh that does sound worth a fraction of a dollar. i might try to whip up a similar abomination with jackfruit? may your tacos taste as gorgeous as the recipe suggests ‧͙⁺˚*･༓☾

I've made this recipe for lamb barbacoa for tacos, which has some similarities:

https://www.feastingathome.com/oaxacan-lamb-barbacoa/

I'm going to have to give that pork shoulder recipe a try.

5-7 lbs pork shoulder or other protein

4 big dried guajillos

2 C coconut or rice vinegar
1 C coconut milk
1/3 C roughly chopped ginger
9 peeled crushed garlic cloves
1/2 tsp cumin seed
1/2 tsp coriander seed
1 T salt
1 tsp black pepper
1/2 tsp sugar

put dried guajillos in 1" of water, bring to boil, let sit 15-20 minutes, drain

add drained guajillos and everything else except the pork to a blender, blend 1 min until smooth

score the fatty side of the pork, put into an enamaled dutch oven or other sealed acid-resistant baking vessel

pour blended sauce over pork, rub in, seal up container with heavy lid or foil

bake at 325 F for approx 5 hours, until skewer meets no resistance

uncover, then broil for 4 minutes until top is well browned

remove pork, shred it, skim remaining fat, reduce remaining liquid to 2C

return pork to liquid, mix well

eat with the sides of your choice

muchas gracias, manguito

Getting hungry just reading that.

oh and 3 bay leaves!!

interesting to me that the pork is not raised off the bottom of the pot with a rack

well, it's braising innit

i guess i don’t know what braising is

just looked it up okay that makes sense. “Pressure cooking is also a type of braising.” also makes sense

if you've ever had a good pot roast, i mean a good pot roast that is tender & luscious, you have tasted the miracle of braising. it's an excellent technique for cold weather -- your dish is simmering away on low heat for hours, warming the kitchen and filling your home with its rich perfume. damn i wanna braise something right now. closest thing on the recipe agenda is this romanian cabbage (part of my years-long battle to make cabbage intersting)

it did in fact make the house smell lovely

I used my hot sauce from upthread on the tacos too, freaking delicious

Braised mushrooms yesterday for a vegan bourguignon and it started to smell amazing long before the garlic and onions even entered the picture. Just chopped portabellos steaming in their own liquids. Om nom nom

we did an irish stew last night (well, my partner did most of it), it turned out a little bland unfortunately, though much improved with a lot more of the worcestershire sauce it called for (i cannot vouch for the authenticity of this recipe as i have no idea what irish stew is supposed to taste like other than good hopefully). i also think not leaving the browned meat in the instapot while everything else pressure cooks for 30 minutes would be a good idea, as it was past well done and very far into congratulations.

i did my first effort in ages at the same only three days ago and imo it also was headed for bland until i added a lamb stock cube late in the day

i think it does tend toward not having too deep a flavour vs beef/red wine etc stews, maybe?

the recipe i used made its own stock with the liquid from simmering the lamb, but i used pre diced meat instead of whatever ungodly piece of sheep was called for (scrag?) so i put it down to that

also- better second night

yeah from memory my mums irish stews never really did too much in the way of a focused browning the meat for flavor, it was sort of perfunctorily seared a bit and then just boiled w the veg and whatever

sleeve, I'm going to do the braised pork shoulder tacos. Is that 2 cups of vinegar correct? That seems like a lot of acid.

it is! and it did seem like a lot

ideally use coconut vinegar, it said, but I used rice

Yeah, I'm going to use rice vinegar with a little pineapple vinegar thrown in for funk.

coconut vinegar? pineapple vinegar?
i feel like such a shut-in, i have never heard of such things

I guess you can make vinegar out of almost any fruit or vegetable.

tackling a pork shoulder tomorrow

you doing that one? the braised one?

no, a different approach

will post recipe if successful

I have a whole sunny Sunday ahead of me but I am uninspired and I don't have my slow-cooker here, sadly.

Also I think I might be alone on Thanksgiving, which is mmmm probably fine but might be a little weird? What should I make?

A small salad and a big baked sweet potato?

These Braised brussels sprouts - that way you get decent leftovers and dont have to share ! (theyre so good)

https://www.thekitchn.com/recipe-creamy-braised-brussels-sprouts-molly-stevens-23114963

a cup of heavy cream for a pound of sprout! what!! the gallstones of my ancestors are shrieking from the depths of my dna, threatening me with unspeakable horror. i bet a good stock would braise those brussels up reasonably well. i used to love nibbling raw brussels sprouts until a terrible experience with a nest of baby slugs. now i inspect each sprout and cook the heck out of them. never again, slug babies!

thanksgiving on your own = whatever makes you happy, imo

lol love the new username, veg!

Hmm yes. The stores will be OUT of b. sprouts, leeks, everything the people need at the last min. Maybe I can get an Against the Grain pizza and add all the good toppings! Minimal cooking required! I used to do the ATK gluten-free pizza dough but it requires actual rising and stuff. Is it worth it? Unclear.

My partner has never had classic southern chicken and DUMPLINGS! before so I’m making that tonight with fake chicken for the first time. Fingers crossed!

the pork shoulder was stuffed with black pudding and apple and rolled and roasted slow for hours

it turned out great but fell apart upon carving which always annoys me

the sauce was a far too involved affair of cider and vinegars and mustard and cream and it wouldve been better off with just apple tbh

sleeve, I'm going to do the braised pork shoulder tacos. Is that 2 cups of vinegar correct? That seems like a lot of acid.

― il lavoro mi rovina la giornata (PBKR), Saturday, November 23, 2024 10:07 AM (yesterday) bookmarkflaglink

it is! and it did seem like a lot

― sleeve, Saturday, November 23, 2024 10:46 AM (yesterday) bookmarkflaglink

The vinegar makes a lot more sense when I tasted how sweet even unsweetened coconut milk is. I can tell by just tasting the sauce how good this is going to be.

that really sounds amazing, dmac.

falling apart is what pork shoulder is supposed to do iirc

well i feel better now

it was absolutely delicious

i flipped out when i couldn't find my andouille at my regular place and was told they hadn't delivered any for weeks. i should have bought it/froze it when i still had the chance! dummmmmmy

anyway i could only live with this for one day because today i went to two other stores ISO andouille or a suitable substitute and now i have smoked sausages from Poland as well as one spicy one from Albania iirc? I also bought pack of Johnsonville brand andouille but that seems like a last resort. Does anyone know if other smoked sausages of similar size and texture would work like andouille in a gumbo?

i will be so sad if i don't make gumbo for Thanksgiving. i love it for so many reasons but primarily bc the ingreds are easy to access and cheap. (easy to access when i plan far enough ahead sausage-wise!)

i feel like any smoked sausage should do bc the flavor is in the roux etc -- but idk!

I've used Polish saus as a sub for Andouille but with added red pepper or hot paprika perhaps?

yeah i have done the same (smoked polish + hot paprika) & it is a fine substitute

^^^

sleeve, those pork tacos were amazing, way better and easier than the lamb barbacoa I've made. I pickled some red onion and made habanero hot sauce and it all went great together. Thanks!

any spicy sausage works in gumbo imho

TIL my neighbor didn’t know potato soup was a thing

made chinese style roast pork belly in the oven following this video

https://www.youtube.com/watch?v=4tO6ZqlWp4M

recipe said to leave it on 400-425 for about an hour but it had been 90 minutes and the skin hadnt crackled so i turned on broil and bam, crackled up in seconds before my eyes

i feel like i went nuts on the rub (salt, chilli powder, ground szechuan peppercorn) but i didn’t taste much

ate with jasmine rice and steamed broccoli

nuts on the rub

after a long period of snobbery about doing korean pasta (as opposed to noodles) I figured I really needed to get rid of some of those jangs in my fridge and am now pretty much addicted to gochujang and ssamjang cream pasta dishes, so good, so easy to make.