Wicklewoods Posh Pork N Beans Recipes

PORK AND BEANS WITH GARLIC AND GREENS

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

MEXICAN-STYLE PORK AND BEANS

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

PORK AND BEANS

Steps:

• In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook about 6 minutes, turning once, until both sides are browned.
• Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.

ONE-POT BARBECUE PORK AND BEANS

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
• Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
• Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
• Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
• Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

HOMEMADE PORK AND BEANS

Steps:

• Add beans and boiling water to a large pot and cover.
• Let sit overnight.
• Drain beans and add 6 cups of water.
• Cook on medium-high heat for 60 minutes.
• Drain navy beans a second time.
• Add salt, molasses, mustard, brown sugar, ketchup, Worcestershire sauce, bacon, and chicken broth, and stir well.
• Reduce heat to a simmer and cook for 60 minutesor until beans are tender.

EASY PORK 'N' BEANS

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 1 hour or until heated through.

DOLLY PARTON'S COWBOY PORK AND BEANS

Steps:

• Preheat oven to 350°F.
• Brown ground beef, onions and pepper in a 10" skillet.
• Add remaining ingredients.
• Pour into baking dish and bake for about 15-20 minutes or until mixture is bubbly.

WICKLEWOOD'S CHINESE STYLE PORK BELLY (GF)

Steps:

• heat 1 tablespoon oil in a large cast iron pan add the pork and cook over a high heat for 3-5 mins on each side, remove and set aside.
• Heat the remaining oil, add the onions and cook over a low heat for 5-8 mins, season.
• Raise the heat and add the sherry, and rice wine vinegar and allow boiling for 5 mins until alcohol evaporates.
• add the orange juice, star anise,ginger,fivespice,stock and soy and stir well.
• return the meat to the pan bring to the boil then cover with the lid and put in the oven to cook for 2 1/2.
• Check occasionally and add a little hot water if looking dry.
• Remove the meat from the pan with a slotted spoon and cut off any excess fat.
• Chop into bite sized pieces and return to the pot.
• Cover with a lid while preparing noodles.
• Add the noodles to a pan of boiling water and cook for 8-10 mins or until soft.
• Drain well and transfer to a shallow serving bowl.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

WICKLEWOOD'S POSH PORK N BEANS

Steps:

• In a skillet, heat the oil and gently fry the onion and garlic for 5 mins until soft.
• Add the tom puree and cook for further 5 mins, stirring often.
• Add the chopped tomatoes and vegetable stock and bring to the boil.
• Reduce heat and cook out for 35-40 mins stirring occasionally.
• Meanwhile, in a saucepan fry the bacon lardons until crispy.
• Add the beans and sauce and stir together.
• Cover and gently simmer for 5-10 mins until thick and syrupy.