Best Slow Cooked Pork Ala Michael Chiarello Recipes

SLOW COOKED PORK ALA MICHAEL CHIARELLO

Steps:

• Preheat oven to 275 degrees F.
• Combine first 9 ingredients in a food processor.
• Can also be mixed by hand in a bowl, but make sure to combine well.
• If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
• Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
• Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
• Serve.

FOREVER ROASTED PORK

Steps:

• Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
• Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
• Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SALSA ROSA - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
• Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool.
• They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
• n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.