Irish Braised Pork

Last year I had the pleasure of meeting my new in-laws when we travelled to Northern Ireland as part of our honeymoon. Our first night there, Stephen’s aunt served us this delicious meal and I immediately asked for the recipe.  She wrote it out for me and when we got back to Canada, I added it to my recipe book.  I’ve made it a few times now and each time it does not disappoint.  This recipe pairs very well with a starchy side, such as potatoes.  Serve with some other vegetables (i like green beans) and some bread, for mopping up the delicious sauce,  and you have a fantastic Sunday night (or really, any night of the week) dinner.

What you’ll need:

  • 1 large pork loin (cut into medallions)
  • 1 large white onion (chopped)
  • 1/2 lbs mushrooms – i used cremini mushrooms
  • 1 1/4 cup chicken stock
  • 3 tbsp 18% table cream
  • 1 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tsp parsley
  • 1 tsp basil
  • 3 tbsp butter
  • salt/pepper (to taste)
  • flour (to coat pork)

Instructions:

  1. Set burner to medium-high heat
  2. Cut loin into medallions and coat in flour and sprinkle with pepper
  3. In a french oven (or large sauce pan), add 2 tbsp butter and cook medallions until they are browned on each side
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  4. When browned, remove pork and put to the side
  5. Fry mushrooms in 1 tbsp butter for 2 minutes, add onions and 1/4 cup chicken stock.  Simmer for 2 minutes
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  6. Return pork to dish, add remaining chicken stock, soy sauce and tomato paste.
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  7. Stir well, cover and and reduce to simmer. Cook for 25-30 minutes, stirring occasionally
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  8. Add cream, stir and simmer for 1 minute.   Serve and enjoy!
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Taco Tuesday – Beef Barbacoa tacos

Looking for a spicy delicious recipe to add to your dinner plans?  Look no further.
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I have tried this recipe twice now and after figuring out the appropriate spice level, I am now sharing with you!

Ingredients:

  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 2-3 chipotle chilies in adobo sauce
  • 3/4 cup beef stock (can also substitute vegetable stock)
  • 3-4 lb. beef chuck roast or a similar tougher cut

Instructions:

  1. Trim any excess fat off the roast and place roast in a slow cooker with the beef stock.
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  2. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
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  3. Cook on low heat for 8-10 hours or high heat for 6 hours. Don’t peek while cooking!
  4. Shred the meat and replace into slow cooker for an additional hour.
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  5. Serve warm right from the slow cooker (use a slotted spoon)

Serve with your favourite taco toppings

Also, if you’re preparing for someone who can’t handle the heat, just remove the chilies from the recipe.

Enjoy!
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