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Today's Recipes


Double Cut Rosemary Infused Pork

1 - 4 double thick boneless pork chops
Coarse salt
Ground black pepper
Fresh rosemary, chopped
Dijon mustard

Put the chops into the brine, cover, and refrigerate 4 hours overnight. When ready to cook, rub the chops with Mustard, garlic, rosemary, salt and pepper. Let sit for and hour. Fill and preheat Sous Vide to desired level of doneness. Put 1-2 seasoned chops, along with a tablespoon of bacon fat or butter, into each cooking pouch and vacuum/seal. You can use a vacuum-sealer for the best results. Put the pouch into the pouch rack in the Sous Vide water.Be sure that all the meat is fully submerged below the surface of the water. Cook for at least 2 hours, but no more than 4. When ready to serve, remove pouch from the water bath and put them into inverted lid to cool for 10 to 15 minutes at room temperature. Sear the chops before serving to give them a nice golden color and savory flavor. On the stovetop: Melt 2 tablespoons of butter or vegetable oil in a skillet over medium high heat. When it foams, place the chops into the skillet to gently reheat and brown for approximately 1 minute on each side.


Dry Rub St. Louis Ribs

3 racks St. Louis-Style pork ribs
3/4 cup chili powder
4 1/2 tsp. black pepper
3/4 cup brown sugar
1/4 cup salt
1 1/2 tsp. celery salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. garlic powder
1 1/2 tsp. dry mustard
1 1/2 tsp. ground cumin
3 tsp. lemon pepper
1 1/2 tsp. ground rosemary

Prepare the ribs and rub: Combine the all the seasonings in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator over night. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside. Smoke ribs, maintaining inside temperature between 225°F and 250°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet.Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten.Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on. Slice ribs between the bones

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Sticky Pork Belly Bao

2 lbs. pork belly, skin removed
2 cups sodium soy sauce
5 green onions
2 cups brown sugar
4 oz. rice wine
1/4 cup seasame oil
1 TB freshly grated ginger
6 garlic cloves, minced
2 star anise
1/4 tsp. red pepper flakes
Hoisin Sauce

Combine all ingredients except the Hoisin sauce and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Combine the marinade and the pork belly in a pan, cover and marinate for 24 hrs. in the fridge. Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Cook until tender, about 3 hrs. Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate for at least 6 hrs, or until the pork belly is firm. Transfer the belly to a cutting board and slice crosswise into 1/2" strips. Working in batches, add 6-7 strips of pork to a large skillet, along with a little fat and drippings. Cook over medium high heat until fragrant and golden. Add 3-4 TB of reserved marinade and cook for 2-3 more minutes to glaze the pork. Serve pork belly in Asian Steamed Buns with carrots, cucumber, red chili, green onion, seasame seeds and Hoisin sauce.

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