Parchment Roasted Pork Loin with Milk Pail Peaches & Peach Salsa

— Posted in: Main Dishes, Pork, Recipes
Estia's Braised pork loin with Milk Pail peaches

Serves 8

Ingredients:

  • 6 lb pork loin (with a fat cap)
  • 3 cups apple cider vinegar
  • 2 cups apple cider
  • 6 garlic cloves chopped
  • 6 bay leaves
  • 4 tablespoons sea salt
  • 2 tablespoons black pepper corn
  • 1 – 2 gallon zip lock bag

Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.

Preheat oven to 350°F.

Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.

Estia's brined pork for roasting with peaches
Estia’s brined pork for roasting with peaches
Brined pork on peaches and parchment
Brined pork on peaches and parchment
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Farm Yard Pork Loin “Roli Roti Style” – A proven dish for a big Food Lab crowd

— Posted in: Main Dishes, Pork
Food Lab Founder Geoffry Drummond and Chef Colin Ambrose with Roli Roti

Serves 20

Ingredients:

1 full pork loin, belly on
2 bunches parsley
1/2 bunch mint
1/2 bunch thyme
1/2 bunch cilantro
1/2 bunch oregano
10 garlic cloves (chopped fine)
1/2 cup olive oil
2 large lemons (zest only)
3 tablespoons salt

At the “Little Kitchen” from time to time the special menu features our “Roli Roti Style” pork loin stuffed with herbs from our garden (oregano, parsley, thyme, mint and cilantro) mixed with garlic and lemon zest.

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Pork Stew “Chilatole” – Another proven dish for a big Food Lab crowd

— Posted in: Main Dishes, Pork, Soups

Ingredients – this recipe serves 6:

4lb pork (picnic butt or shoulder butt)
2 tomatillo
1 cup chopped onions
10 jalapeno peppers
3 zucchini (chopped)
4 garlic cloves
4 corn cobs (kernels only)
6 bay leaves
1.5 tablespoons salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 corn tortillas
1/2 cup fresh cilantro

– bone the pork primals (ham, shoulder butt and picnic butt)
– cut each piece into 4 smaller portions
– place in 3 hotel pans (3 inch deep roasting pans) and in a 375ºF oven (wrapped in foil) for 3 hours
– place bones in a large pot over medium heat and mix with mirpoix (onions, celery and carrots chopped rough)
– stir until the vegetables are soft and then cover with water
– stock was simmered for as long as the pork roasted Read More »

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Adobo Pork Tortas

— Posted in: Meat, Mexican inspired, Pork, Recipes
Adobo Pork Tortas

This recipe makes 10 sandwiches

Ingredients:

  • 4 lbs pork shoulder, boneless
  • 1/2 cup chipotle in adobo sauce
  • 3 guajillo chilis, stems removed, chopped
  • 3 jalapeño chilis, stems and seeds removed, chopped
  • 2 cups mirepoix (celery, onion & carrots in equal parts diced)
  • 2 cups chopped tomato
  •  2 cups chicken stock
  • 5 garlic cloves, chopped
  • salt & pepper

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BBQ Baby Back Ribs

— Posted in: Main Dishes, Meat, Pork, Recipes
BBQ Baby Back Ribs

This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »

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