Pork Adobo with Evaporated Milk

From Inquirer

(Rudy Milay) - Milay, a foodie and  baking hobbyist since the ’80s, enhanced his adobo sauce with evaporated milk, which made the dish more creamy and tasty. There was also a hint of sweetness, courtesy of the soda added to the mixture.

1 kg pork liempo, adobo cut

1 head garlic, chopped

½ c soy sauce

1 c vinegar

Calamansi juice (or 6 pcs of calamansi)

2 pcs bay leaves

Small bottle of Sprite

One can Carnation evaporated milk

1 tsp freshly ground pepper

In a heavy saucepan, marinate pork in soy sauce, vinegar, garlic, pepper, calamansi juice and laurel leaves for two hours. Cook the mixture in medium heat. When almost dry, add Sprite. Simmer for a few minutes When almost dry again, add evaporated milk. Continue to simmer under low heat until milk is almost dry. Serve warm.

10 THINGS WITH SIMPLE SLOW-COOKER SHREDDED MEAT

No time for a slow cooker? Combine all the ingredients plus an extra ½ cup of liquid in a large saucepan. Simmer, covered, for one hour, then proceed with the recipe.

Makes 4 servings

1 large yellow onion, thinly sliced

1 cup white wine, low-sodium chicken broth or apple cider

1½ pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops

1 teaspoon whole black peppercorns

2 bay leaves

1 tablespoon Italian herb mix

1 teaspoon kosher salt

In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for eight to 10 hours, or on high for four to five hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using two forks, discarding any fat or bones.

Use the meat in one of the following dinner ideas:

• Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapeños. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.

• Sloppy Joes: Mix in 1 cup barbecue sauce, ¼ cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.

• Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.

• Upside-down cottage pie: Whisk together ½ cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1½ cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.

• Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.

• Marmalade nachos: Drain the meat and stir in ½ cup orange marmalade, ½ teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeño peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.

• Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in ¼ cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.

• Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with ½ cup plain Greek yogurt and ½ cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.

• Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.

• Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and ¾ cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.

Vaguely Vietnamese Slow Cooker Pork Tacos

From the New York Times.

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours.

1 tablespoon sesame oil

1 medium-size yellow onion, peeled and diced

8 cloves garlic, peeled and minced

2 tablespoons fresh ginger, peeled and minced

1/2 cup hoisin sauce

1/4 cup fish sauce

1 tablespoon sriracha sauce

1/2 bone-in pork shoulder, skin and fat removed, approximately 5 pounds

12 to 16 flour tortillas, warmed

1/3 cup rice vinegar

2 teaspoons grated fresh ginger

1 tablespoon sesame oil

2 tablespoons neutral oil, like peanut or grapeseed

1 teaspoon sriracha sauce, or to taste

1 small green cabbage, cored and sliced thinly

2 medium-size cucumbers, peeled and sliced into julienne

2 medium-size carrots, peeled and sliced into julienne

1 Asian pear, peeled, cored and sliced into julienne

1/2 bunch fresh cilantro, rinsed, dried and roughly chopped

1. Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.

2. Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.

3. Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

4. Meanwhile, make the slaw. Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.

5. Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Yield: 6 to 8 servings

Everyday Pork Meatballs

This is the second recipe I've tried from the Keepers cookbook.

Serves 4.

We call this meatballs "everyday" because they are more versatile than the traditional Italian tomato sauce-coated variety. Lightly flavored with ginger, soy sauce, and sesame oil, they can be served with rice or other grains, slaws, over a bowl of udon noodles, or added to broths and soups. 

Here's another idea borrowed from banh mi: Take a her role or a 6-inch piece of baguette and split it in half lengthwise, keeping the bread attached on one side Spread Magic Miso Mayo or plain mayonnaise on both halves then add three meatballs, some shredded carrots, sliced cucumbers, cilantro sprigs, lime juice and if you like heat, Sriracha. Squeeze the halves together and enjoy.

1 large egg
2 garlic cloves, minced
2 scallions (white and pale green parts only), thinly sliced
1 tablespoon grated peeled fresh ginger
1-1/2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Grated zest of 1 lime
Salt and pepper
1 pound (0.454 kilo) ground pork
1/4 cup panko or dried breadcrumbs

Preheat the oven to 400F with a rack in the upper third position.

In a medium bowl, beat the egg. Add the garlic, scallions, ginger, soy sauce, vinegar, sesame oil, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir together. Add the pork and panko and gently mix together with a fork or your hands. The mixture will be a little wet and soft.

Shape the meat mixture into about 16 ping-pong-size balls (or use ice cream scoop)and put in a baking dish (lined with foil for easier cleanup if  you like). Bake until just cooked through, about 15 minutes. Serve  hot.

Tip: If you happen to have Magic Miso-Mayo (recipe below) in the fridge, try brushing some on top of the meatballs before baking; it transforms into a tasty glaze.

We often double the recipe and freeze half the meatballs either raw or cooked. If you're cooking them first, let them cool before placing in the freezer. To serve, defrost overnight in the refrigerator Cook raw ones as directed above. Heat cooked ones in the oven or microwave.

Magic Miso-Mayo  (makes about 1/2 cup)
In a small bowl, stir together 1/2 cup mayonnaise, 1 teaspoon white miso paste, and a squeeze of lime juice until smooth. Check the seasonings. The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.

Gising Gising

1/2 kilo ground pork

1/4 kilo Sliced Green beans/Baguio beans

6 finger chili ( siling haba)

3 cloves garlic

1/2 onion

1/2 cup pure coconut milk ( can be replaced with Nestle cream or all purpose cream)

salt and pepper to taste

Procedure:

1. Saute the garlic and onion then add the meat and saute until the pinkish color is gone, then simmer  over medium heat.

2. Add the green beans, chili, salt and pepper then stir until almost done.

3. Add the coconut milk then simmer until done.

4. Serve it hot with rice.

Vietnamese Caramel Pork

From Cooking Light. This is a good, easy to make recipe. I did not have cabbage and peanuts but it was still good.

Instead of making caramel from scratch, we use brown sugar, which is much quicker.

• 1 tablespoon dark sesame oil
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces $$
• 1 cup chopped onion $
• 1 cup chopped carrot $
• 1 tablespoon minced peeled fresh ginger
• 5 garlic cloves, thinly sliced
• 1 cup unsalted chicken stock (such as Swanson)
• 3 tablespoons dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 1/2 teaspoon crushed red pepper
• 1 (8.8-ounce) package precooked white rice
• 1 cup thinly sliced napa (Chinese) cabbage
• 1/4 cup chopped unsalted roasted peanuts $
• 1/4 cup cilantro leaves $
• 4 lime wedges

Preparation

1. 1. Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
2. 2. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.

Bolognese Meat Sauce

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice

1 1/4 to 1 1/2 pounds pasta

Freshly grated parmigiano-reggiano cheese at the table

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Yield: 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)

Fabada Asturiana

Makes 5-6 servings

• 500 g uncooked white beans
• Water, for soaking the beans
• Few strands of saffron
• 200 g ham hock or ham bone (may use Majestic ham bone)
• 60 g thick-slice jamon Serrano
• 200 g bacon slab
• 300 g whole chorizo de Bilbao
• 200 g morcillas (Spanish blood sausage)
• ½  tsp whole paprika picante
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, mashed
• 2 bay leaves
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 
  

In a large bowl, soak the beans in enough cold water to cover for not more than 8 hours.  Drain the beans then transfer them to a wide shallow cooking pan. Pour in enough water to cover the beans with an inch of water over all.  Bring the beans to a slow boil over medium heat, skimming off any foam that rises to the surface.

Stir in saffron, ham hock, jamon Serrano and bacon slab, making room for them at the bottom of the pan. Cover the pan and cook for 5 minutes.

Skim off any foam, add the chorizo, morcillas, paprika, olive oil, onion, garlic, bay leaves and thyme. Let boil for another 5 minutes.

Lower the heat to a simmer.  Check to be sure there’s ½ inch of liquid over the beans. If liquid becomes less, add more water.

Cover the pan and cook the fabada slowly for 1 to 2 hours, or until the beans become tender but not mushy.  Make sure there’s always ½ inch of liquid over the beans. Stir mixture occasionally so beans don’t stick to the bottom of the pan. Taste the beans and, if needed, season to taste with salt and pepper.

Ladle the beans into a serving bowl. Transfer the sausages to a plate and slice them diagonally.  Serve the sausages with the beans.

For more tips, recipes and stories, visit author’s blog www.

normachikiamco.com and Facebook fan page www.facebook.

com/normachikiamco. Follow on Twitter @NormaChikiamco

Cook’s tips:

Do not soak the beans too long or they will become mushy.

Chef Miguel recommends adding the meats to the beans (the chorizo, bacon, jamon Serrano and morcillas) whole (not sliced).  That way they will be better able to retain their flavor.

If the cooked dish seems too thin (malabnaw), remove five to six beans from the stew and mash them with a little of the cooking liquid. Then stir the mashed beans into the stew.  Bring the dish to a simmer and cook until the mashed beans are incorporated and the liquid has thickened.

If you can’t find paprika picante, you can use any other kind of paprika.

Read more: http://lifestyle.inquirer.net/98113/fabada-asturiana#ixzz2Q76MvDfM
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Pork, Napa Cabbage and Ginger Pot Stickers

From Making Artisan Pasta

Filling:
1 lb (450g) ground pork or ground turkey
1 bunch scallions, thinly sliced
1/4 cup (60ml) soy sauce
1 tablespoon (15m) toasted sesame oil
1 tablespoon (8g) grated fresh ginger
3 cups shredded Napa cabbage (about 1/2 lb or 225g)
1-lb (455g) package round gyoza skins

1. In a large bowl, combine pork, scallions, soy sauce, sesame oil, and ginger. Mix well so the meat absorbs the flavors. Add the cabbage and mix again. Refrigerate until ready to fill.
2. Have ready a pleated plastic or metal dumpling form, a small bowl containing 2 tablespoons egg white mixed with 1 tablespoon water, and the gyoza skins, defrosted overnight in refrigerator, if necessary. Lay a dumpling paper into the form.
3. Spoon 1 tablespoon of filling on each skin, making sure to keep the filling off the edges or they won't stick. Brush the edges of the skin with the egg white mixture. (Or simply brush with water, especially if the dough is moist.)
4. Grasping the gyoza by the edge, fold over and pres the edges together using your fingertips.
5. Grasping the handle, bring the far edge of the form over and press firmly to seal and form the "pleated" edge.
6. Arrange the completed dumplings in a single layer on a parchment paper-lined baking tray that has been sprinkled lightly with cornstarch. Cover lightly with plastic wrap and refrigerate until ready to cook (up to 1 day if turned over once or twice to prevent sticking) or freeze.

Cook and serve the pot stickers:

1. Heat a large heavy-bottomed or nonstick skillet, preferably with a lid, until very hot. Add 1 tablespoon oil and swirl so the oil coats the bottom of the pan. Place the dumplings in a single layer in the pan, working in 2 batches. Saute until the bottoms are golden brown, about 2 minutes, then add 1/2 cup of water to the pan.
2. Cover with a lid or a sheet of aluminum foil and cook 7-8 minutes or until the water has evaporated, the dumplings are tender, and the bottoms are well-browned, shaking occasionally to release the dumplings from the pan. Repeat with the remaining dumplings. Serve with Soy Ginger Dipping Sauce, garnished with scallions and cilantro sprigs.

Soy Ginger Dipping Sauce

1 cup Chinese black vinegar or balsamic vinegar

1/2 cup soy sauce

1/2 cup mushroom soy (substitute more soy sauce)

2 tablespoons grated fresh ginger

1 teaspoon Korean red pepper flakes (or hot red pepper flakes or Chinese chili oil)

Whisk all together and use as dipping sauce for pot stickers.

Meatballs in Tomato and Chipotle Sauce

From The Wednesday Chef.

Serves 6 to 8 (about 34 meatballs)

Meatballs12 ounces ground pork
12 ounces ground beef
1 medium zucchini
8 peppercorns
1/4 teaspoon cumin seeds
1/4 teaspoon dried Mexican oregano
2 eggs, lightly beaten
1/3 cup finely chopped onion
1 1/2 teaspoons salt

1. Place the ground pork and beef in a food processor and pulse several times. Transfer to a large bowl. Trim the ends of the zucchini and chop finely. Add to the bowl.

2. Finely grind the peppercorns and cumin seeds in a spice grinder or mortar and pestle and add to the meat. Add the oregano, eggs, onion and salt and gently use your hands or a spatula to thoroughly combine all the ingredients. 
3. Gently form the mixture into 1 1/2 -inch meatballs. Place on a baking sheet and refrigerate while making the sauce.

Sauce and finish
2 pounds tomatoes
2 to 4 chipotle chiles en adobo, more or less to taste
3 tablespoons vegetable oil
3/4 cup chicken broth
Salt

1. Bring a large pot of water to a boil. Core the tomatoes and place them in the boiling water. Reduce the heat and simmer for 5 minutes. Drain the tomatoes and cool for a few minutes.

2. Process the tomatoes and chipotle chiles in a blender or food processor until smooth.

3. Heat the oil in a large skillet and add the tomato sauce. When it comes to a boil, reduce the heat and simmer for 5 minutes. Add the chicken broth. When the sauce comes back to a simmer, add the meatballs.

4. Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust the seasoning by tasting and adding salt just before the end of the cooking time. This dish can be prepared a day ahead or can be frozen and reheated.

Christmas Ham

Rich, dark and spicy sweet, this is a ham which should carry on bringing festive cheer long after the big day is over.

Serves 8

1 boneless gammon joint, about 2kg
3 tbsp molasses or black treacle
1 tsp cloves
Pinch of mace
1 bay leaf
1 tsp allspice
1 tbsp black peppercorns
Peel of ½ an orange, cut into thin strips
Handful of cloves

For the glaze:
5 tbsp dark brown sugar, plus extra to sprinkle
1½ tbsp mustard powder
Finely grated zest of ½ orange
20ml ginger wine

1. Put the ham in a large stock pot, and cover with cold water. Add the molasses, spices and orange peel and bring slowly to a simmer, skimming off any scum. Simmer very gently for about an hour and a half, until the internal temperature of the ham reaches 68C.

2. Heat the oven to 220C. Lift the ham out of the liquid (which can be used to make delicious baked beans), allow to cool slightly, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud the intersections with cloves. Put the ham in a foil-lined roasting tray.

3. Mix together the glaze ingredients into a thick paste, and brush this all over the fat. Put into the hot oven for about 25 minutes, basting twice during this time, and adding a sprinkle more sugar as you go, until the glaze is caramelised and bubbling. Allow to cool completely before serving.

If you follow the tradition of cooking a Christmas ham, how do you do yours? Is there any better way of using up the leftovers than a doorstop sandwich with a good dollop of mustard – and if you don't do ham, tell us, what does keep you going until real life resumes in January?

For the ham

• 2 kilogram(s) gammon (mild cure)
• 1 onion(s) (peeled and cut in half)
• 2 litre(s) coca-cola

For the glaze

• 1 handful cloves
• 1 tablespoon(s) black treacle
• 2 teaspoon(s) english mustard (powder)
• 2 tablespoon(s) demerara sugar

Method

1. I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. 
2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
3. Meanwhile, preheat the oven to 240°C/gas mark 9.
4. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4, turning up the heat towards the end if you think it needs it.

Additional information - for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.

Notes:

I don't throw the skin away. Instead I put it on baking paper on a baking tray with loads of salt. I then cover it with more baking paper and another baking tray and put in an oven until it becomes crispy. Ham scratchings are the treat before the glazed ham dinner.

After I have poached the ham I leave it to cool for 15 mins then take the skin off. A hot oven and about 20-30 mins seems to crisp them up a treat. The baking paper and two baking trays are needed otherwise they pop around everywhere and curl up. This way they stay nice and flat.

Smoky Pork or Beef Stew

This is the first recipe I tried from Canadian Living's The Slow Cooker Collection. I ended up not cooking it in a slow cooker.

Paprika, which gives this stew a goulash flavor, is available in many forms these days: smoked, unsmoked, sweet, bittersweet and hot. For the smocked, you may have to go to a specialty food store, but more and more supermarkets are stocking this Spanish specialty. Once you have a tin of it, you'll find yourself using it whenever you want to give a whiff of sweet or hot peppery smoke to a dish, whether it's eggs, fish, poultry, legumes or meats. This stew is delightful topped with sour cream, and served with egg noodles and tender-crisp green beans.

2 onions, sliced
2 cloves garlic, minced
2 lb (1 kg) boneless pork shoulder blade roast or beef stewing cubes
1/2 cup (125 ml) salsa or tomato sauce
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
1 tbsp smoked or regular sweet paprika
1 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour

Place onions and garlic in slow cooker. Trim pork and cut into 1-inch cubes; place on onion mixture.

Combine 1 cup (250ml) water, salsa, sugar, Worcestershire sauce, paprika, oregano, mustard, salt and pepper; pour into slow cooker. Stir to combine.

Cover and cook on low until meat is fork-tender, about 6-7 hours. Skim off fat. Move meat and vegetables to one side of slow cooker.

In small bowl, whisk flour with 1/4 cup (50ml) cold water; whisk into liquid in slow cooker. Stir to redistribute ingredients.

Cover and cook on high until sauce is thickened, 10-15 minutes. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Per each of 6 servings: about 187 cal, 22g pro, 4 g total fat (2g sat fat), 15 g carb, 2 g fibre, 64 mg chol, 453 sodium, % RDI: 4% calcium, 18% iron, 6% vit A, 5% vit C, 10% folate.

From  Five Meals Every Man Should Master

Pork & Beans

Part I: The Pork

Even the best home chef can't be pan-frying fillet of sole for 12: too much last-minute hassle, no way to nail the timing. That's where the one-pot meal comes in, the richly satisfying braise that actually gets better if you cook it three days in advance, so the flavors have time to develop. A braise takes minimal last-minute effort and can easily be scaled for a huge group or to leave a week's worth of the best leftovers you've ever had.

"And the thing I especially love about pork and beans," Keller tells me, "is all the ways you can repurpose it into other meals." He shows me exactly what he means, whipping up the single best plate of huevos rancheros I've ever eaten (and eat them I do, hunched over his kitchen's counter) and a killer bean soup that takes all of about 10 minutes to make (see  below - mensjournal.com/leftovers for those recipes). But the pièce de résistance is the pork-and-beans proper, a classic Keller dish in which the simplest comfort food becomes a minor culinary miracle.

The Complete Recipe: Braised Pork Shoulder With Slow-Cooker Beans

Braising the Pork:

Ingredients• Kosher salt
• Freshly ground black pepper
• 4- to 5-lb bone-in pork shoulder
• 4 tbsp canola oil
• 2 chopped carrots
• 1 chopped Spanish onion
• 1 chopped leek, white part only
• 8 cups veal or chicken stock
• 1 rosemary sprig
• 4 thyme sprigs
• 1 bay leaf
• 4 diced garlic cloves
• 1 tbsp black peppercorns

Step 1
Sprinkle salt and ground pepper on the pork very generously on all sides (don't be shy; you can't really overdo it here).

Step 2
Place a large cast-iron pot on the stove on high heat, and add the canola oil.

Step 3
When the oil is shimmering, lower the pork shoulder into the pot gently. Sear on all sides until golden brown, rotating the pork by hand, setting it up on its edge when necessary – then remove the meat and set aside.

Step 4
Pour out excess oil, then add chopped carrots, onion, and leek. Stir to coat with remaining oil in the bottom of the pot.

Step 5
Lay the shoulder on top of the vegetables (fatty side up). Add the veal or chicken stock so that it comes only halfway up the side of the pork, then add rosemary sprig, thyme sprigs, bay leaf, garlic, and peppercorns to the liquid. Bring to a simmer.

Step 6
Cover the pot, leaving lid slightly ajar, and place in a 250 oven. Braise the pork for 3.5 hours, or until the meat is tender enough to pull apart with two forks.

Step 7
Remove the pork from the pot and let cool to room temperature. Strain braising liquid through a fine-mesh strainer, return the pork and liquid to the pot, and refrigerate overnight.

Step 8
Once ready to finish the dish, debone the pork and then cut the meat into 2-inch-square chunks.

Part II: The Beans

The dilemma: Dried beans take forever to get tender, and you invariably overcook some, turning them mushy before others lose their hardness. Keller's solution: Rancho Gordo-brand beans, which are guaranteed fresh from ranchogordo.com, and a Crock-Pot or other slow cooker to help achieve even cooking.

Ingredients
• 1 pound Rancho Gordo-brand borlotti or cannellini beans
• 6 cups veal (or chicken) stock
• 6 cups water
• 2 thyme sprigs
• 1 bay leaf
• Kosher salt
• 1/2 leek
• 1/2 carrot
• 1/2 white onion
• 1 oz bacon

Step 1
Wash and rinse beans – do not soak – then heat the stock and water in a pot and add to slow cooker.

Step 2
Tie together thyme and bay leaf and put in liquid with 1 tsp salt, leek, carrot, onion, beans, and bacon. Slow-cook on high until tender, about 4 hours. Cool and store in their liquid.

Part III: The Finish

Ingredients
• 3/4 cup large-diced leeks, white parts only
• 1 cup large-diced carrots
• Canola oil, as needed
• 3 tbsp butter
• 1 tsp red-wine vinegar

Step 1
Scrape fat off surface of pork-braising liquid. Discard.

Step 2
Warm the meat and stock over low heat. Remove the pork. Pour the braising liquid through a fine-mesh strainer into another pot.

Step 3
Return pork shoulder to its liquid. Simmer until needed.

Step 4
In a large skillet, sauté leeks and carrots in oil until tender.

Step 5
Strain the beans and put half in the skillet. Add one cup of the pork-braising liquid, the butter, and the red-wine vinegar to bind the sauce. Simmer 20 minutes, until the liquid thickens.

Step 6
Set pieces of warmed pork in the beans and serve.

Serves 2

Ingredients for the salsa:
(This will make more salsa than you need but you can keep it to eat with tortilla chips)
8 vine-ripened tomatoes
1 Jalapeno pepper, seeds removed then fine diced
1/3 cup red onion, finely diced
½ of 1 lime zest
Juice of ½ a lime
¼ cup cilantro leaves, finely chopped
Salt and pepper to taste

For the beans:
8 oz cooked beans
¼ cup water
1 cup braising liquid from pork shoulder
1 Tablespoon red wine vinegar
1 Tablespoon white wine vinegar
2 Tablespoons unsalted butter
4 corn tortillas

For the pork:
12 oz of cooled pork shoulder, shredded
1 Tablespoon butter
Shredded Monterey Jack cheese
4 whole eggs, poached
White wine vinegar, as needed

Step 1
Bring a large pot of water to a boil. Core the tomatoes and blanch in the water for several seconds. Plunge the tomatoes in an ice bath. When cool, peel and seed, then small dice. (See mensjournal.com/lambsides for more on big-pot blanching).

Step 2
In a bowl, add the tomatoes, Jalapeno and red onion together. Add the lemon zest and squeeze half a lime onto the mixture. Toss in the cilantro leaves, add salt and pepper to taste. Set aside.

Step 3
In a small pot, add the cooked beans, water and braising liquid. Let simmer until almost ready to put the dish together. Add the vinegars and butter to finish. Salt and pepper to taste. Set aside

Step 4
In a sauté pan, add the pork shoulder and butter. Gently sauté, stirring the mixture until ready to plate. Find a warm spot on your stove and reheat the corn tortillas until softened. Set aside.

Step 5
In a medium sized pot, add water until at least 4-inches deep and bring to a light simmer. Add enough vinegar until you can detect a light vinegar taste. Carefully break each egg into separate small bowls. With a wooden spoon, stir water in circular motion twice or until a vortex forms in the middle. Slip eggs, one-by-one, into the vortex, careful not to break the yolks. After 1 1/2 minutes, or until whites are opaque, remove the eggs and set aside.

Step 6
To plate, add the beans on one side of the plate; add the shredded pork on the other, layer with salsa and top with poached eggs. Lightly sprinkle with chopped cilantro. Add shredded cheese to taste carefully roll tortillas and place alongside. Serve.
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Leftover #2: Bean Soup

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Ingredients:
4 cups cooked beans, heated
Chicken stock, as needed to get the right soup consistency (or replace with vegetable stock or water to make a vegetarian soup), heated
½ cup Extra virgin olive oil
Champagne vinegar
Kosher Salt and freshly ground pepper to taste

Step 1
Take leftover pain de campagne, crust removed and roughly torn into 1 inch cubes and toasted in the oven for 10 minutes.

Step 2
Place the beans and 1 cup chicken stock in a blender and puree until smooth. Add more stock or water to reach desired consistency. With the blender still running, add the extra virgin olive oil in a steady stream.

Step 3
To finish, add 1 teaspoon champagne vinegar, 1 teaspoon of salt and a few grindings of pepper; taste, and continue adding vinegar, salt, and pepper to taste.

Ladle the bean soup into bowls. Serve the toasted croutons on the side.