Pub Pork Recipes

INSTANT POT PULLED PORK

Steps:

• Gather the ingredients.
• Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
• Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
• Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
• When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
• Serve and enjoy.

BREW PUB PORK CHOPS

Steps:

• Mix first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.
• Meanwhile, mix remaining ingredients.
• Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.

PUB CHOPS

Steps:

• Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate. Drain skillet, reserving about 2 tablespoons bacon drippings.
• Season pork chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. Pour white wine over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
• Chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork chops to a paper towel-lined plate to drain.
• Whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. Cook and stir until the sauce thickens. Pour sauce over pork chops to serve.

PUB-STYLE PORK SCRATCHINGS

Steps:

• Preheat oven to 180ºC/gas 4.
• Place the pork rind skin-side down and, using a sharp knife, make lots of light scores in the fat, or ask your butcher to do this for you.
• Grind the fennel seeds with 1 tablespoon of sea salt in a pestle and mortar and sprinkle onto the pork, rubbing into the slashes with your fingers.
• Using scissors, cut the pork rind into chunks and place on a roasting tray, and place in the oven. As the pork scratchings roast, they'll release lots of fat - spoon this out every so often and set aside for roasting potatoes.
• After 20 minutes, turn down the oven to 160ºC/gas 3 and bake for 35 to 40 minutes, until the scratchings become hard and crispy.
• Line a plate with a double layer of kitchen paper, and spoon the scratchings out to drain.
• Serve warm or cold with a pint of bitter.

PUB-STYLE ROAST PORK WITH VEGETABLES

Steps:

• Heat oven to 350ºF.
• Place meat in roasting pan sprayed with cooking spray. Toss vegetables with dressing; place in pan around meat.
• Bake 1-1/2 hours or until meat is done (145ºF), turning vegetables and brushing meat with barbecue sauce after 45 min.
• Remove meat and vegetables from oven. Cover meat loosely with foil; let stand 10 min. before slicing. Serve with vegetables.

PUB PIES

Steps:

• Also need 10 straight sided, deep individual foil pans.
• Preheat oven to 375°F.
• In a skillet cook onion in the butter until browned.
• Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
• Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• Pastry: In a large bowl combine flour and salt.
• Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
• Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• Cover pork filling with top crusts, moistening edges and pressing them to seal.
• Brush top with egg.
• Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• Let stand for 5 minutes before serving or cool completely and freeze.