Free Cooking Recipes - How to Cook Roast Loin of Pork and Pork Pie

Free Cooking Recipes - How to Cook Roast Loin of Pork and Pork Pie

Give your loved ones an indelible smile on their face when you prepare them these delicious recipes: Roast Loin of Pork and Pork Pie. Serve the roast loin of pork during special occasions. And make some pork pie even on ordinary days. But first have your Rachael Ray cookware set on the table before you blast off for a great cooking.

Free Cooking Recipes - How to Cook Roast Loin of Pork and Pork Pie

Roast Loin of Pork

Ingredients:

4-lb loin of pork 1.8-kg

Olive oil

Salt and pepper

One-half teaspoon dried leaf thyme 2 ml

One-half teaspoon dried leaf oregano 2 ml

One-fourth teaspoon anise seeds 1 ml

2 tablespoon flour 30 ml

1 onion sliced pepper -thin 1

1 cup chicken stock 250 ml

1 cup dry white wine 250 ml

1 clove garlic, crushed 1 clove

Dash nutmeg dash

The first step you should do is to rub the roast all over with the olive oil. And then you sprinkle generously with the salt and pepper. Next, you combine the thyme, oregano, anise seeds and flour, and then rub the mixture over the roast. Consequently, attach the onion slices using toothpicks to the fat side of the roast. Set it in the roasting pan with the bone side down. The bones will serve as a rack. Cover it with transparent wrap and let it stand in refrigerator for at least 8 hours. Let it stand at room temperature for 2 hours before roasting it.

Heat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Remove the transparent wrap from the roast and put it in the oven for about 30 minutes. Meanwhile, you combine the chicken stock, the wine, some garlic, and the nutmeg in a small saucepan. Simmer this for about 10 minutes. Then, you pour this mixture over the meat after the first 30-minute cooking. Return the meat to the oven and roast it to 185 degrees Fahrenheit or 85 degrees Celsius using meat thermometer. Baste it often during the cooking process.

Pork Pie

Ingredients:

3 pounds shoulder of pork 1.4-kg

1 to 2 pounds pig's feet 675 to 900 g

1 medium onion, sliced 1medium

One-fourth teaspoon dried leaf thyme 1 ml

1 large bay leaf 1 large

3 whole cloves 3 whole

2 teaspoon salt 10 ml

6 pepper corns 6

Boiling water

Lard pastry

Three-fourth cup chopped onion 180 ml

One-half teaspoon sage 2 ml

1 teaspoon salt 5 ml

One-fourth teaspoon pepper 1 ml

2 tablespoon butter 30 ml

One-half cup water 125 ml

1 egg yolk 1

1 tablespoon milk 15 ml

First, you remove the bone and all the fat from the pork. Throw away the fat. Then cut the meat into 1 and one-half inch or 3.75 cm cubes; and then store it in a refrigerator for later use.

Next to that, you combine the pork bones, the pig's feet, the sliced onion, thyme, bay leaf, cloves, 2 teaspoon (10 ml) salt and peppercorns inside the kettle. Then add boiling water to it and then just cover it. Bring this to a boil. Later, turn down the heat, cover it and simmer it for about 3 hours.

Subsequently, you strain both the pork bones and pig's feet. Try to remove any pieces of lean meat from the pig's feet and add it to raw pork. Finally, discard all the bones. Chill the broth and lift it off and discard the fat. Then, you boil the broth hard until it is reduced to about 2 cups or 500 ml if it is necessary. Set this aside for later use. Meanwhile, heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius. After that, have a 9-inch (23-cm) spring-form pan, 3 inches (7.5 cm) deep ready.

Afterward, you roll two-thirds of the Lard Pastry into a round, which is big enough to line the bottom and sides of the spring-form pan. Ease it into the pan by anchoring it and by pressing it firmly against the sides of the pan.

Afterward, put the cubed raw pork and the bits of the meat from the pig's feet into the pastry-lined pan. Sprinkle it with chopped onion, sage, 1 teaspoon or 5 ml salt and pepper. Dot it with the butter.

Next, roll the remaining dough into a round which is a little larger than the top of the pan. Lay it over the meat, moisten the under edge of it and then seal it to the under crust by pressing and crimping it firmly. Cut a small round hole, which is about the size of a quarter, in the centre of the top crust. Then pour in one-half cup or 125 ml water.

Bake it about 4 hours or until the pork becomes completely cooked through and pastry is well browned. Beat the egg yolk and milk together with the use of a fork; and then brush this over top crust after baking for 3 hours.

And finally, you remove the pie from the oven. Heat the 2 cups (500 ml) broth that has been saved from cooking pig's feet, and pour as much of the broth into the hole on the top as the pie will take. Cool it down then let it chill for at least 12 hours. After everything, serve the cold cut in wedges or thick slices.

Lard Pastry

2/3 cup boiling water 160 ml

1 and one-half cups lard 330 ml

4 cups sifted all-purpose flour 1 ml

1 and one half tablespoon salt 7 ml

Add the boiling water to the lard, and beat this with a wooden spoon or rotary beater until it becomes creamy. Let it cool. Then stir in the flour and salt. Mix it with a fork. Gather this into a ball, wrap in waxed paper and chill. Finally, roll it and use this for the pork pie as directed in recipe.

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