Chinese-Spiced Pork
Roasted Vegetable Ratatouille
MAKES 8 SERVINGS
MAKES 8 SERVINGS
This impressive dish is extremely easy to make. Serve with a platter of stir-fried bok choy and a bowl of steaming rice. Leftovers reheat well and make a great sandwich spread with mustard.
This is a particularly delicious ratatouille. Not only does roasting the vegetables intensify their flavors, it makes this recipe convenient to prepare. It is vegan-friendly served alongside roasted squash, hot orzo, or a bowl of steaming rice. Or, it can also be used as a hearty side to accompany grilled meat or fish.
4 1 1 1 ½ 1 1⁄3 1⁄3 2 2 ¼
cloves puréed garlic tablespoon puréed ginger teaspoon coarse sea salt teaspoon cracked black peppercorns teaspoon Chinese 5-spice powder zest of 1 orange 3-pound piece trimmed pork butt or shoulder cup soy sauce cup orange juice tablespoons dry sherry or vodka (optional) tablespoons raw cane or coconut sugar cup chopped scallions
1. In a small bowl, combine garlic, ginger, salt, peppercorns, 5-spice powder, and orange zest. Rub over meat. Cover and refrigerate overnight or up to 24 hours, turning several times. 2. When ready to cook, combine soy sauce, juice, sherry, if using, and sugar in a bowl. Stir until sugar dissolves. 3. Place meat in slow cooker and cover with sauce. Cover and cook on low 6 to 7 hours or on high 3 hours, until pork is almost falling apart. Sprinkle evenly with scallions. To serve, cut meat into chunks and spoon over pan juices. Cook’s Notes To purée the garlic and ginger, use a sharp-toothed grater. Pork butt has abundant marbling but no outer layer of fat. If the meat has a layer of fat, remove it before cooking. Or, if time permits, when ready to cook, place the marinaded pork under the broiler until the fat browns, about 15 minutes, before adding to the slow cooker. Score the fat before covering with the rub to allow the seasoning to penetrate.
SLOW COOKER TIPS • Most dishes can be cooked on either the High or Low setting. In general terms, when cooking on High reduce the cooking time by half if the time is given for Low. • Do not use your slow cooker to reheat food. The temperature does not reach the “safety zone” (165°F) quickly enough to kill bacteria.
¼ 2 2 2 2 1 1 2 4
cup olive oil, divided bell peppers quartered onions zucchini, quartered lengthwise small eggplant, quartered lengthwise bulb garlic, separated and unpeeled pound cremini mushrooms, stems removed 14.5-ounce cans diced fire-roasted tomatoes sprigs fresh thyme salt freshly ground black pepper
1. Lightly grease 2 rimmed baking sheets. Preheat oven to 425°F. 2. Place 3 tablespoons oil in a large bowl. Add peppers, toss to coat, and transfer to a sheet. Toss onion, zucchini, and eggplant in oil and add to sheet (they will fit tightly). Roast 30 minutes, turning once or twice, until tender and lightly browned. Remove from oven. Transfer peppers to a bowl, cover, and set aside to sweat. 3. Meanwhile, add remaining oil to bowl. Add garlic and mushrooms, and toss to coat. Place mushrooms on second sheet, stem side down. Arrange garlic over sheet. Roast 20 minutes, until mushrooms are shriveled and brown on bottom and garlic is lightly browned. Remove from oven. Add zucchini to covered bowl with peppers and refrigerate. 4. When cool enough to handle, cut eggplant crosswise into thirds and add to slow cooker. Squeeze garlic out of cloves and add to slow cooker. Add mushrooms, onion, tomatoes, and thyme, and stir well. Season to taste with salt and pepper. Cover and cook on low 6 hours or on high 3 hours, until hot and bubbly. 5. Meanwhile, when peppers are thoroughly chilled, remove skin and cut into thin strips. Cut zucchini crosswise into thirds. Add to slow cooker, along with any accumulated juices, and cook on high 15 minutes, until zucchini is heated through. Cook’s Notes The vegetables can be roasted the night before and refrigerated. When ready to cook, add to the slow cooker with the tomatoes and thyme. The peppers are very easy to peel when refrigerated overnight. Both peppers and zucchini do not stand up to long cooking, which is why they are added at the end of the recipe. If you prefer, substitute plain diced canned tomatoes for the fire-roasted. Their flavor will be less intense, but the results will be equally delicious.
spring 2015 real food 41