Source: http://www.foodnetwork.com/recipes/tyler-florence/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe/index.html

Ingredients

• 1 center-cut bone-in pork roast, about 5 pounds
• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon whole peppercorns
• 1 bunch fresh thyme, divided
• Salt and freshly ground black pepper
• Olive oil
• 4 carrots, peeled
• 1 head garlic, split
• 1 onion, halved
• 2 shallots, halved
• 2 cups apple juice

1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat.
2. Remove pork from the brine and dry thoroughly with paper towels.
3. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher’s twine to help hold the shape.
4. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes.
5. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
6. Remove the pork to a cutting board and let it rest while preparing the pan sauce.
7. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
8. Cut the twine and carve the roast. Drizzle sauce over meat before serving.

Source: yum-recipes.com: Barbecued Ribs “Navy Style” with Maple Baked Beans, and Maple Brown Bread

Recette de Michael Smith, Inn Chef

Note: Je remplace le bacon par du lard salé coupé en morceaux et j’ajoute un peu d’huile d’olive pour faire sauter les onions.

Ingredients

• 2 lb dried beans
• 20 cup cold water
• 4 onions, medium, diced
• 1/2 cup bacon, double smoked, finely sliced (ou lard salé)
• 2 garlic cloves, minced
• 2 cup maple syrup
• 1/2 cup molasses
• 1 cup tomato juice
• 2 tbsp fresh ginger, grated
• 1 tbsp dried mustard
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp white wine vinegar

Directions

1. Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.
2. Preheat the oven to 300 F.
3. Drain beans and combine them in large saucepan with 5 litres of cold water.
   Simmer until almost tender, about 45 minutes.
4. Drain, reserving cooking liquid.
5. Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.
6. When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.
7. Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.
   Add enough of the reserved cooking liquid to just cover the beans.
8. Cover and bake for approximately 3 hours, or until beans are tender.
   Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
9. Stir vinegar into beans when they are tender and ready to serve!

Source: foodnetwork.com: Hot Off the Grill with Bobby Flay: Grilled Pork Chops Filled with Sundried Cranberries

Note: Je fais la recette sans la sauce.  Le liquide de trempage des canneberges peut être remplacé par du bouillon de poulet réduit.

Ingredients

Cranberry Filled Pork Tenderloin:

• 4 pork chops, 1-inch thick
• Salt and freshly pepper
• Cranberry filling, recipe follows
• Cranberry sauce, recipe follows
• Olive oil

Garnish:

• Dried cranberries
• Toasted pine nuts

Directions

1. Preheat oven to 400 degrees F.
2. Cut a pocket into the side of each pork chop going 3/4 of the way through.
3. Season chop with salt and pepper and stuff the pocket with the cranberry filling.
4. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides.
5. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.
6. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:

• 1 cup sundried cranberries
• 2 tablespoons pinenuts, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon brown sugar
• 1 teaspoon cascabel chile powder
• Salt

Directions

1. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
2. Drain and reserve soaking liquid.
3. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:

• 4 cups homemade chicken stock
• 1/4 cup white wine
• 1/4 cup red wine
• 1/4 cup cranberry juice
• 1 tablespoon brown sugar
• 1 teaspoon black peppercorns
• 1 tablespoon chipotle puree

Directions

1. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
2. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

Source: Livre Les Délices de Jean Chen

Note: J’ajoute un poivron rouge en même temps que l’oignon.

Ingrédients

• 2 c. à table de fécule de tapioca ou de maïs
• 1 lb de filet de porc détaillé en gros dés
• 6 (3) c. à table d’huile végétale arachides
• 1 tasse d’oignons taillés en gros dés
• (1 poivron rouge taillé en gros dés)
• 2 c. à table de sauce aux huîtres
• 2 c. à table de “Black Beans Hot Chili Sauce”(ou de la sauce “Black Beans” et un peu de sauce aux piments forts)
• 1 tasse d’arachides non salées
• 1 c. à table de vinaigre blanc
• 1 c. à thé de sucre
• 1/2 tasse d’oignons verts taillés en petits dés

Préparation

1. Mélanger la fécule de maïs avec le porc et blanchir à l’eau bouillante (2 à 3 minutes).  Rafraîchir et réserver.
2. Chauffer le wok (la poêle) à  haute température.
3. Verser l’huile et ajouter les oignons, (le poivron rouge),  la viande préparée, la sauce aux huîtres, la sauce “Black Beans Hot Chili Sauce” et faire sauter le tout pendant 2 à 3 minutes.
4. Incorporer les arachides, le vinaigre blanc, le sucre et les oignons verts et faire sauter la cuisson pendant 1 à 2 minutes.
5. Servir avec du Riz parfumé à la vapeur.