Best Pork And Vinegar Recipes

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.

PORK CHOPS AND VINEGAR PEPPERS

Steps:

• Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
• Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
• Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
• Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.

PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.

SLOW-COOKER MARMALADE-AND-VINEGAR PORK

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
• For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
• Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
• Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
• For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
• For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
• Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS, AND BALSAMIC VINEGAR

Steps:

• Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups water in large bowl until salt and sugar dissolve. Add pork chops. Cover and refrigerate overnight, turning pork chops occasionally. Blanch cipolline onions in large saucepan of boiling water 1 minute. Drain. Cool slightly and peel. Heat 1/4 cup oil in heavy large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8 to 10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tablespoon oil in same skillet. Add bell peppers and red onion and saute until softened, about 5 minutes. Add crushed red pepper and 1 1/2 tsp. sugar. Season to taste with salt and pepper. Reduce heat to low and simmer until vegetables are tender, stirring often, about 10 minutes. Stir in reserved cipolline onions and sliced cherry peppers. Cover and keep warm. Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Prepare barbecue (high heat). Remove pork chops from brine; pat dry. Sprinkle with coarse salt and pepper. Brush with oil. Gril until grill marks appear and pork is cooked through, about 5 minutes per side. Place 1 pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish each plate with whole cherry pepper.

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS AND BALSAMIC VINEGAR

Steps:

• Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel. Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat. Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper

PORK CHOPS WITH VINEGAR AND SWEET PEPPERS

Steps:

• 1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large container; add pork chops and refrigerate 30 minutes. Remove chops from brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon pepper, and set aside. 2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat until oil begins to smoke; swirl skillet to coat with oil. Place chops in skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to press down on center of chops to aid in browning. Using tongs, flip chops and brown lightly on second side, about 1 minute. Transfer chops to large plate; set aside. 3. Set skillet over medium-high heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add peppers, anchovies, and rosemary; cook, stirring frequently, until peppers just begin to soften, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil, scraping up browned bits. Reduce heat to medium; simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard rosemary. 4. Return pork chops, browned side up, to skillet; nestle chops in peppers, but do not cover chops with peppers. Add any accumulated juices to skillet; set skillet in oven and cook until center of chops registers 135 to 140 degrees on instant-read thermometer, 8 to 12 minutes (begin checking temperature after 6 minutes). Using potholders, carefully remove skillet from oven (handle will be very hot) and cover skillet with lid or foil; let stand until center of chops registers 145 to 150 degrees, 5 to 7 minutes. Transfer chops to platter. Swirl butter into sauce and peppers in skillet; stir in optional 2 tablespoons vinegar and parsley. Adjust seasonings, then pour or spoon sauce and peppers over chops.

ROSEMARY AND RED WINE VINEGAR PORK CHOPS

Steps:

• Lightly season pork chops with a mixture of the salt, pepper and rosemary.
• Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
• Remove from pan and let rest on wood block.
• Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
• Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.

GARLIC AND VINEGAR GLAZED PORK CHOPS WITH SCALLIONS

Steps:

• Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice.
• Yield: 4 servings
• Active Time: 10 minutes
• Total Time: 20 minutes
• Ease of preparation: easy
• Copyright 2016 Television Food Network, G.P. All rights reserved.

PORK AND VINEGAR

Steps:

• Place the carrots and potatoes into the bottom of a slow cooker, and place the pork roast on top. Add the onion, garlic, bay leaf, and red pepper flakes, and pour the tomato sauce and vinegar over everything. Set the cooker to Low, and cook for 8 hours. Season to taste with salt and pepper. Slice the pork, and serve with carrots, potatoes, and some of the sauce spooned over each portion.

PORK BRAISED IN PORT AND BALSAMIC VINEGAR

Steps:

• Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
• Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
• Put the pork in and sear it for 1-1/2 to 2 minutes per side.
• Remove the meat and set aside while preparing the sauce: keep warm.
• After removing the meat from the pan, pour off all but 1 tbsp of the fat.
• Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
• Saute for about 5 min.
• Deglaze the pan with the stock, wine, and vinegar, stirring well.
• Bring to a boil and re-add the pork; reduce the heat to a simmer.
• Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
• (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
• Degrease the pan and reduce until its contents are just syrupy.
• Serve as sauce.

PORK RAVIOLI WITH LIME AND MALT VINEGAR DIPPING SAUCE

Steps:

• Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
• Whisk or shake well to combine and set aside (this is the dipping sauce).
• In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
• Add the pork and mix very gently with your finger tips until just blended.
• Place the pork mixture in the fridge for 30 minutes to firm.
• Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
• Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
• Place another wrapper on top.
• Press the edges together to seal while working out any air bubbles.
• If a wrapper tears, throw it away and start over.
• If you want to be fancy, trim the edges with a zigzag pastry wheel.
• Repeat with the remaining filling and wraps.
• Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
• Drain the ravioli.
• Serve drizzled with the sauce.
• Garnish with thin slices of lime and chopped fresh chives if you like.
• To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag.
• Enjoy!

ROAST PORK WITH SAGE LEAVES AND VINEGAR

Steps:

• Preheat the oven to 350 degrees. Using a heavy dutch oven or enameled casserole just large enough for the pork, brown the meat in the oil on all sides. Remove it from the casserole and season it with salt and pepper.
• Add the vinegar, scraping up the cooking juices, and the sage, reserving a few leaves to go on top of the pork. Return the pork to the casserole and sprinkle the remaining leaves on top of it. Cover and bake, basting from time to time, for about two and a half hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria. Do not overcook the pork or it will be dry and tough.
• Let the pork cool in its cooking juices. Put the meat on a platter and pour the juices into a small container and put it in a freezer. When the fat on top has congealed, lift it off. The juices can now be heated up as a gravy or swirled into the plum sauce. To serve the pork, slice it thin and arrange it on a serving platter. Decorate it with sprigs of sage and slices of lemon.

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE

Steps:

• Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. ADVERTISING Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz0ykfEsCVg

PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined. For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours. Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend. Add water if the sauce is too thick. Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend. Place the cabbage and red onions in a bowl, add the dressing and stir. Fold in the cilantro and season with salt and pepper to taste. For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees to 250 degrees. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. Add more charcoal, as needed, to maintain 225 degrees to 250 degrees and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.