#pig candy

[burgerlords]

The Oinkster

[foodffs]

Pig Candy Popcorn With Bacon and Chocolate

Really nice recipes. Every hour.

Show me what you cooked!

[gailmonaghan]

MOMOFUKU PORK for MOTHER'S DAY: "A Shoulder Encrusted in Pig Candy"

I first encountered Manhattan master chef David Chang’s extraordinary food at an over-the-top Momofuku Ssam Bar pig extravaganza back in 2008. Korean-Japanese-inspiration rendered sublime by an explosively gutsy play of flavors, these unique and imaginative dishes are still my go-to, eat-out favorites five years later. Specifically topping my list of culinary cravings are Chang’s sine qua non pork buns and ssam. Over time—having lusted after his version of these Asian street foods day in and day out—I became obsessed with the idea of creating them in my own kitchen.

Last year on Mother's Day I could think of nothing more fun or delicious than making a meal with my daughters. We decided to cook up a piggy storm using Chang's 2011 cookbook, MOMOFUKU, as our guide. We roasted a big piece of pork Chang-style and go from there. I find it hard not to devour an entire slow-cooked pork shoulder all by myself. Chang marinates the meat in sugar and salt before cooking it in a slow oven until it falls apart. Divine. He then engages in serious lily-gilding when just before serving he covers the meat in brown sugar before caramelizing in a very hot oven. The chef calls the result “a shoulder encrusted in pig candy.”

We used our "pig candy" to fill  buns and bo ssam accompanied by ssam sauce, ginger scallion sauce, and myriad pickles made from beets, radishes, cucumbers, red onions, cabbage, fennel, carrots, and apples (though for a real treat, when seasonally appropriate, substitute Asian pears). This plethora of pickles is not a necessity, but the large variety is gratifying both to make and to eat. The salady freshness of the quick-brined veggies acts more as a side dish than a garnish here and perfectly counterbalances the rich, sweet pork. Store-bought kimchi (Korean pickles) and sriracha (an Asian hot sauce) further accentuated the heat, garlic and spice of a meal already multi-layered, complex and pungent.

We soon realized there would be way too much food for the three of us and rounded up several others. Initially everyone obediently created buns and sssam as instructed; but after downing a few Chinese beers, we found the distinctive components crying out to be used creatively, and began to mix and match sauces, pickles, rice, buns, and lettuce leaves willy-nilly. I’m not sure David Chang would have blessed our behavior, but every concoction proved delectable.

Chang’s pork shoulder is truly the easiest and most enticing pork recipe I know, and the rest of the repast not much harder—simplified even further if you take Chang’s suggestion and buy frozen buns in Chinatown or online rather than making your own.  This prepare-ahead feast always meets with enthusiastic approval, can effortlessly be scaled up to feed a crowd, and is truly one of the tastiest—and most fun and festive-- meals on the planet.   Ginger Scallion Sauce Makes about 3 cups 2 1/2 cups thinly sliced scallions, including green tops 1/3 cup grated or finely minced peeled fresh ginger 1/2 cup grapeseed or other neutral oil 3 teaspoons light soy 2 tablespoons sherry vinegar 1/4 teaspoon salt or more to taste   Mix everything together in a bowl. Let rest for at least 15-20 minutes and then adjust salt and other seasonings to taste.   SSAM SAUCE Makes approximately 1 cup 1 tablespoons ssamjang (fermented bean and chili paste) 1/2  tablespoon (or more to taste) kochujang (chili paste) 4 tablespoons sherry vinegar 4 tablespoons cup grapeseed or other neutral oil   Combine all ingredients and mix well. Ssam sauce will keep in the fridge for many weeks. Roasted Sugar-and-Salt Coated Pork Shoulder Serves 6 One 3 1/2-4 pound piece boneless pork shoulder (or butt) ¼ cup kosher salt ¼ cup sugar 2 tablespoons dark brown sugar mixed with 1 teaspoon kosher salt   1.    Put the pork in a roasting pan that holds it snugly. Mix the salt with the sugar and rub the mixture all over the meat. Discard excess mixture. 2.    Cover with plastic wrap and refrigerate at least six hours and no more than 24.   3.    Preheat oven to 250 and discard any liquid that has accumulated in the roasting pan. Cook for 6 hours, basting with the rendered fat and pan juices every hour. It is done when tender and yielding offering almost no resistance to the blade of a knife and you should be able to pull it apart easily with a fork.  The pork can be used right away or set aside for an hour or so. OR, Once cool, the pork can be covered and refrigerated for up to 2 days. Bring back to room temperature before continuing. 4.    To serve–-when everything else is ready--preheat the oven to 500. Rub the brown sugar-salt mixture all over the pork. Put in oven 10-15 minutes or until the sugar has melted into a crisp, sweet crust. Serve whole surrounded by the condiments.   Quick Asian Pickles Basic Pickle Brine and Recipe for each 2 cups of thinly Fennel, Carrots, Celery, Radicchio, Napa Cabbage, Red or Green Cabbage, or Onions:   Makes 2 cups but brine can be scaled up to make a variety of pickles or more than 2 cups of any individual pickle. 1 cup rice vinegar 1 cup water 1/2 T salt 2 T sugar 1 teaspoon white peppercorns 2 teaspoons whole coriander seed 4 peeled garlic cloves, roughly chopped or sliced Put all ingredients in a small saucepan and bring to a boil. Turn off and let steep until tepid. Place vegetable of choice in a medium bowl and pour the tepid brine over. Let sit at least 30 minutes, stirring occasionally. Drain when done but save the brine to store any leftover pickles. If the pickles are overly salty, rinse in cool water and drain again. Note: For Fennel, optionally add 2 crushed Star Anise and 1 extra teaspoon coriander.   Basic Pickle Brine for 2 cups Shiitake Mushrooms, cut into ¼ inch slices   Makes 2 cups but brine can be scaled up to make a variety of pickles or more than 2 cups of any individual pickle. 1/2 cup sherry vinegar 1/2 cup soy sauce 1/2 cup water 1 tablespoon sugar 1 teaspoon salt   1 teaspoon whole peppercorns   Put all ingredients in a small saucepan and bring to a boil. Turn off and let steep until tepid. Place sliced shitakes in a medium bowl and pour the tepid brine over. Let sit 30 minutes, stirring occasionally. Drain when done but save the brine to store any leftover pickles. If the pickles are overly salty, rinse in cool water and drain again.   Basic Pickle Brine and Recipe for each 2 cups of thinly sliced Cucumbers, Asian Pears, Apples, Beets, Turnips, Radishes   Makes 2 cups but brine can be scaled up to make a variety of pickles or more than 2 cups of any individual pickle. ½ cup rice wine vinegar 2 tablespoons white wine vinegar 6 Tablespoons sugar 2-2 teaspoons kosher salt 1 cup water   Put all ingredients except the vegetables and fruit in a small saucepan and bring to a boil. Turn off and let steep until tepid. Place sliced fruit or vegetables in a medium bowl and pour the tepid brine over. Let sit at least 30 minutes, stirring occasionally. Drain when done but save the brine to store any leftover pickles. If the pickles are overly salty, rinse in cool water and drain again.   QUICK SUGAR AND SALT PICKLES   Makes 2 cups but sugar-salt mixture can be scaled up to make a variety of pickles or more than 2 cups of any individual pickle.   1 tablespoon kosher salt mixed with 3 tablespoons sugar. 2 cups radishes cut into very thin wedges or  2 cups very thinly sliced organic cucumbers with skin left on or 2 cups thinly sliced peeled daikon. Toss the vegetable with the salt-sugar mixture in a medium bowl. Wait for 10 minutes. Rinse and dry vegetable slices. Best if used immediately or refrigerated and use within 4 hours. STEAMED BUNS   Makes 50 small buns   4 teaspoons active dry yeast 1 ½ cups tepid water 4 ¼ cups bread flour 6 tablespoons sugar 3 tablespoons nonfat dry milk powder 1 tablespoon kosher salt 3/4 teaspoon baking powder ½ teaspoon baking soda 1/3 cup rendered pork fat or vegetable shortening at room temperature approximately 2 teaspoons neutral vegetable oil to grease the bowl 1.    Combine yeast and water in the bowl of an electric mixer fitted with the dough hook. 2.    Add flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on lowest possible speed for 8-10 minutes. The dough should gather together into a neat, not too sticky ball on the hook. 3.    Lightly oil a medium bowl and put the dough in it. Cover with a dry towel and put in a warm place--preferably a turned-off oven with a pilot light on. Let rise until the dough doubles in bulk--usually 1-2 hours. 4.    With a knife, divide the dough in half and then each half into five equal pieces. So you will have ten pieces. 5.    Gently roll the pieces into logs. Cut each log into 5 equal pieces. You will have 50 pieces. Roll each piece into a ball. Cover the balls with a draping of plastic wrap and allow to rest and rise for 30 minutes. Meanwhile cut out 50 4-inch squares of parchment paper. 6.    Flatten one ball with the palm of your hand. Use a rolling pin to roll it into a 3 to 4-inch long oval and fold in half to form a bun shape.  Place the bun on a square of parchment.  Stick it back under the plastic or a tea towel and form the rest of the buns. Let the buns rest for 45 minutes. They will rise a little. 7.    Set up the steamer on the stove. Work in batches—do not crowd the steamer—steam the buns on the parchment squares for 10 minutes. Use immediately or reheat for a minute or so in the steamer if necessary. Can freeze for up to several months. Just reheat frozen buns in a stovetop steamer for 2-3 minutes till puffy, soft, and warmed through.   Pork Buns

Roasted Sugar-and-salt-coated Pork Shoulder Hot just-Steamed Chinese Buns Hoisin sauce 2 cups Chopped scallions 2 xups or more Quick  Sugar and Salt Pickles—Radish, Cucumber and/or Daikon Sriracha Kimchi (optional) Pork Shoulder Ssam

Roasted Sugar-and-Salt-coated Pork Shoulder 18 large Bibb Lettuce leaves, washed and dried 6 cups or more—at least 3 kinds-- Quick Asian Pickles Ginger Scallion Sauce Ssam Sauce 2 cups raw Short Grain Brown Rice, cooked according to directions on package   To serve: I like to place the hot pork on a big platter with a big serving fork that people can use to pull off pieces of meat. Alternatively the pork can besliced before placing on the platter.   I group the accompaniments for the ssam together and the accompaniments for the buns together and encourage people to use them accordingly--at least for their first helpings After than people often enjoy mixing things up a bit. And if you make extra pickles, people tend to eat them on the side as salad as well as in the sandwiches and wraps.

[sleepyshannon]

countdown...

7 MORE DAYS UNTIL MOVE-IN!!! :D almost there... must start packing~ and finish reading pig candy...

and I still have so many things I want to accomplish. :o

but bring on the sleepless nights, freshman 15, crazy new friends...

I'm ready.

[gratetv]

Porky Pig Candy is here.   It can't be a Loony Toons cookout without featuring Porky Pig and this demo of Pig Candy is sure to satisfy the Porky fans. Mix some brown sugar, maple syrup and spices with your favorite bacon and it doesn't get much better.