Dougherty Family Recipe Box

Category: Pork

  • Roasted Pork Belly

    Ingredients

    • 3 pounds pork belly, skin on
    • canola oil
    • 1/2 head garlic, minced
    • salt
    • cayenne
    • cumin

    Method

    1. Preheat the oven to 350°F.
    2. Score the skin of the pork belly in parallel lines about 1/4 inch apart, cutting through the fat but not the meat.
    3. Mix together salt and spices.
    4. Rub spice mix all over the pork belly.
    5. Put pork skin-side up on a rack in a roasting pan.
    6. Drizzle oil on pork then sprinkle a bit more salt over top.
    7. Put pork in oven and cook for about 2 1/2 hours.
    8. Increase temperature to 425°F and roast for about 20 minutes longer.
    9. Remove from oven and let meat rest for about 10 minutes.
    10. Slice thinly using the scores in the skin as a guide.

    Source

  • Breakfast in a Cup

    Ingredients

    • 24 slices bacon
    • 6 slices bread
    • 1/2 cup grated cheddar cheese
    • 12 eggs
    • salt
    • pepper

    Method

    1. Preheat oven to 400°F. 
    2. Grease a 12 cup muffin pan.
    3. Cut circles out of the bread to put in bottom of each muffin cup.
    4. Partially cook the bacon on the stove (render the fat out, but do not let it get crisp).
    5. Line the outside of each muffin cup with 2 slices of bacon.
    6. Put a bit of grated cheese in each muffin cup on top of the bread.
    7. Crack an egg into each muffin cup on top of the cheese.
    8. Put in oven and bake until bacon is crisp and eggs are desired doneness (about 15-20 minutes).
    9. Remove from oven and add salt and pepper to taste.

    Source

  • Sweet and Sour Ribs

    Ingredients

    • 2 pounds ribs, browned
    • 1 onion, finely diced
    • 1/2 cup ketchup
    • 1/2 cup white vinegar
    • 3/4 cup water
    • 3/4 cup brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1/2 teaspoon chilli powder
    • salt
    • pepper

    Method

    1. Preheat oven to 250°F.
    2. Mix together all ingredients except browned meat.
    3. Put browned meat in a baking dish.
    4. Pour sauce over meat.
    5. Cook uncovered for about 3 hours.

    Source

    Barkley family recipe.

  • Porchetta

    Ingredients

    • 5 pounds boneless skin-on pork belly
    • 3 pounds boneless pork loin roast
    • 10 cloves garlic, crushed
    • 2 tablespoons coarse salt
    • 2 tablespoons fresh rosemary, chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried chilli flakes
    • 3/4 cup white wine

    Method

    1. Combine seasoning ingredients into a smooth paste.
    2. Place the pork belly on a clean, flat surface, skin side down.
    3. Score the meat with a knife, then rub the seasoning paste in.
    4. Sit the loin long-side parallel to the shorter side of the belly, then roll up tightly.
    5. Tie up the roll tightly with butcher’s string every 2 inches.
    6. Put roast, uncovered, into the fridge for at least 8 hours.
    7. Remove roast from fridge and allow to warm up to room temperature.
    8. Preheat oven to 325°F.
    9. Pat the meat as dry as possible with paper towel.
    10. Put the meat on a rack in a roasting pan and then into the oven.
    11. Roast for 4 hours.
    12. Turn up the oven as high as it will go, then roast until the crackling is golden brown (about 30 minutes).
    13. Remove from oven and allow to rest uncovered for 30 minutes.
    14. Carve the roast and serve on soft white buns.

    Source

  • Carnitas with Salsa Verde

    Ingredients

    • 3 pounds boneless pork butt roast, cut into 2 inch cubes
    • salt
    • 1 medium onion
    • 1 medium orange
    • 6 cloves garlic, split in halves
    • 1 cinnamon stick, split into 3-4 pieces
    • 1/4 cup vegetable oil
    • 6 medium tomatillos
    • 2 jalapeno peppers, split, stem removed

    Method

    1. Preheat oven to 275°F.
    2. Season the pork with salt and place in a 9×13 casserole dish (should fill dish with no spaces).
    3. Quarter the orange and squeeze the juice over the pork.
    4. Nestle the orange quarters into the pork.
    5. Quarter the onion and add two quarters to the pork.
    6. Add 4 cloves garlic and cinnamon stick to the pork.
    7. Pour vegetable oil over top.
    8. Cover dish with aluminum foil.
    9. Cook in oven until pork is fork tender (about 3 1/2 hours).
    10. Set a fine mesh strainer in a large bowl.
    11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
    12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
    13. Put pork back in the casserole dish.
    14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
    15. Using two forks, shred the pork and refrigerate until ready to serve.
    16. Pour remaining liquid into a saucepot.
    17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
    18. Add water to the pot until the vegetables are almost covered.
    19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
    20. Using a hand blender, blend the salsa.
    21. Cool salsa and refrigerate until ready to use.
    22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
    23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

    Source