Best Candied Pork Recipes

PORK STEAK AND CANDIED YAM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Season pork chops with salt and black pepper.
• Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
• Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
• Stir in yams until well coated.
• Transfer pork chops to the prepared baking dish.
• Spoon yam mixture on top of the pork chops.
• Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.

CANDIED PORK SHOULDER

Steps:

• Preheat the oven to 275°.(I did 250) In a small bowl, whisk together the smoked paprika, red pepper flakes, cayenne, salt and black pepper. Rub the mixture all over the pork shoulder and set aside for 30 minutes.
• Set the pork onto a rack-lined roasting pan and place in the oven. Cook until the flesh is fork tender and the bone moves around easily with no resistance, about 5 hours (I cooked 8 hours).
• When the pork has about 15 minutes cooking time left, make the glaze: In a medium saucepot set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until reduced by one-quarter, 8 to 10 minutes.
• Remove the pork from the oven and brush one-third of the glaze all over the shoulder. Continue to roast for 30 minutes longer, glazing the roast every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before breaking the meat apart into big pieces. (I chopped mine) Serve.
• I also made another reduction of some light brown sugar with just enough water to fully melt the sugar. I let it reduce some then added more bourbon. I poured this over the chopped pork as a BBQ type sauce.

CRYSTAL OR ROCK CANDIED PORK ROAST

Steps:

• Heat oil in pot until hot.
• Brown both sides of roast.
• Add onions, ginger, star anise, crystal candy or granulated sugar, sherry and soy sauce; bring to boil.
• Cover and simmer 1 1/2 hours each side.
• Serve hot.

CANDIED PORK

Steps:

• Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn't scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
• Heat your oven to 300°F. In a large Dutch oven over high heat - I use this pot for this, and most braises, although it exists at many lower price points - heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me much longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.
• When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.
• Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they're completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
• After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it's bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 35 minutes-the meat should be tender but not falling apart. Uncover the pot and continue cooking for 15 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate.