Braised Pork Belly in a Dutch Oven

Hello Everybody!!

Today I have another one of my video recipe demos for you, a delicious Chinese inspired Roasted Pork Belly dish made in a crock pot. You can also find a written version below the video.

As always, let me know what you think of the video and the recipe! I’d love to see some pictures of other peoples versions of these at some point.



Braised Pork Belly In a Dutch Oven

Ingredients:
Meat & Marinade:
pork belly skin on 0.350kg – 0.400kg
bbq pork .350 – 0.400kg
2 scallions/ green onion
1 hot pepper – Next time I want to add far more.
1 medium onion
1.5-2 inches of ginger
5 cloves of garlic

hot sauce/sriracha — as desired to increase heat level
rice wine vinegar – 1-2 tbsp
soysauce – poured liberally to soak the meat in the marinade.
5 spice – lots! Pretty sure I used at least 3tbsp
chilli powder — 1-2tbsp but you can use way more if you want
szechuan pepper — same as chilli powder, more is better!
Salt and pepper

3 Carrots, chopped into one inch pieces.
1 Onion, quartered, cut further into eigths if your onion is large
handfull of quartered fresh button mushroom,
2-2.5cups of beef stock
10 rehydrated shitake mushrooms, sliced
cup of dry seaweed, rehydrated. I used the thin long type available at most asian markets.
4 small bok choy

You will need a frying pan, one large bowl to marinade and mix everything in, as well as a medium to large crockpot with a lid.

Steps:

Marinade:
First, finely dice scallions, hot pepper, medium onion, ginger and garlic. Put this into your large bowl.

Either dice or chop the bbq pork. If precooked, I personally like it sliced or diced and will vary between the two.

Depending on cook level and quality, you may wish to sear the bbq pork before putting it in the marinade bowl.

After adding the bbq pork, sprinkle salt and pepper over your marinade bowl- I was quite liberal with both.

Next, slice your pork belly strips into 1 inch cubes. Sprinkle with Salt and Pepper. Sear in a frying pan to start rendering the fat, until they have some colour.

Put the pork belly in the bowl, then put your pan back on the heat and add your rice wine vinegar to deglaze the pan. Pour this into the marinade.

If anything is left in the pan, further deglaze with some soy sauce or even stock!

Pour soy sauce over the bowl – I used between 1/4-1/3 of a cup. You want everything to be able to be coated and moist.

At this point, we add our spices. The total amount that you want to use is really up to your tastes, but more is better. You don’t want to be scared of spices!

I used about 2 tablespoons of chilli powder, and will use more next time. Roughly 2-3 tablespoons of Szechuan pepper, and 2-3 tablespoons of five spice (You can add WAY more of all of these and I encourage it)

If you like spicy, add hot sauce now – as much as you want really, I love spicy and coated the top. Mix everything together with a spoon or your hands, cover, and refrigerate for at least an hour.

The Final Act:

Preheat oven to 350f

The chopped vegetables, ready to be added to the marinade

Chop the Mushrooms, seaweed, carrots, celery, onions and bok choy into one inch pieces. The bok choy can be kept as whole leaves if you bought the small ones.

Mix everything together in the bowl with the marinade, put it in the crock pot.

Add about 2-2.5 cups of stock, or until the liquid level is about two inches under the top of the mixture.

Cover, put in oven for 2 hours. Check every 1/2-1 hour and stir. The vegetables will release a lot of liquid, but you still may need to ensure things on the top get mixed under occaisionally.

Braised pork belly stew after it has been done roasting for two hours

At the two hour point, either serve now as soup with rice, or uncover and put back in the oven if you aren’t in a hurry.



After about an hour uncovered your liquid level will start to drop faster. It took about 1.5 hours in my oven for the liquid to almost run dry, coating everything in a delicous glaze.

You may wish to stop cooking faster, if you prefer a saucier end result.

Serve with rice, tastes great the next day as leftovers too!

Finished braised pork belly stew on rice

There you have it! I hope you take the time to try out this recipe, and enjoy. Don’t forget to check out my other recipes and video demos!

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Roasting a Chicken in a dutch oven

Hello Everybody!

Last night we decided it was a good day to make a roast chicken, but I felt like doing it the easy hands off way in my Staub. This is an easy way to have an amazing family meal, so I decided to make a video for you to follow along. Of course, I also have the recipe here in case you prefer exact ingredients!

Roast Chicken In a Dutch Oven

Ingredients
1 Fryer Chicken
1/2 Lemon
3 Small Onion – cut in chunks
2 Sticks Celery – cut in chunks
3 Small Carrot – cut in chunks
4 cloves garlic – half in small slices for in chicken, half in chunks for under skin
3 Bay leafs
1 tbsp Italian seasoning
1 tbsp Basil
1 tsp chilly powder
Salt and Pepper to taste
Cooking Oil
Butter or Margarine
Staub/Dutch Oven pot



How To:
1. Cut/Prep all vegetables. Pre-heat oven to 350f.

2. Mix all your spices together and season the inside of the Chicken Cavity.

3. Stuff the chicken cavity with as many vegetables as you can fit, along with the bay leafs and half the garlic.

4. Put the remaining vegetables in the dutch oven, toss with some of your spice mix and a bit of cooking oil.

5. Rub your chicken liberally with softened butter or margarine, this will help the spices stick and will also make your skin crisp up easier.

6. Coat your chicken with a liberal sprinkling of the spice mixture after you have placed it on top of the vegetables.

7. Cover your chicken and place into the oven. The amount of time this part takes will vary depending on the size of your chicken. Mine was about 2.5lbs, so after 1.5hours it was falling apart! A good average is about 20m per pound, but the cook time may vary.

8. After your chicken is mostly cooked and starting to fall apart once you peek in the dutch oven, take the lid off to allow the top to brown. This is also a good time to put in potatoes and to start thinking about your other side dishes.

9. An hour and fifteen minutes after, my chicken was nicely brown and my potatoes were finally cooked! If you want this done faster, you can turn the oven up to 400 at this point – but I was enjoying my slow cook.

10. Take your chicken out, and let it rest for 5-10 minutes. This allows the juices to flow back into all the meat, instead of being lost on your cutting board.

11. Plate it up with your favourite veg, and enjoy!

There we have it, a delicious roast chicken meal! Don’t forget to check out and share the video below, or to give the recipe to your friends!

I hope this meal was as fun to make for you as it was for me!

Sean



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Cream of Winter Squash and Beet Soup

Hello Everybody!

This week I have a new recipe for you, as I had to figure out what to do with a beautiful pair of winter squash that showed up in my vegetable box. I decided to do things a bit differently, and went vegan this week!

Winter Squash

Winter Squash

I also had a bag of beets and some potato, so it wasn’t very hard for me to decide what direction to go with this.

Ingredients:
2 winter squash, halved
1 bag of beets peeled and diced ( 5 medium/small)
3 large potato, diced
2 carrot, diced
1 large onion
3-4 cloves of garlic
1L vegetable stock
2 tbsp coconut oil
1 can coconut milk
1 can of Chickpeas / garbanzo beans
1 tbsp chopped dried parsley
TT Sriracha or other hot sauce
Olive Oil
Salt & Pepper
Spices – Nutmeg, Cumin, Allspice, Clove, Cinnamon, Chili powder, Thyme
1 tbsp white wine vinegar – lemon juice can be used instead.



Steps:

1. Halve the winter squash, scoop out the insides and separate the seeds from the pulp. Rub the top with olive oil and a liberal sprinkling of spices, roast at 350f for 15m, turn face down and roast until a fork can pierce the flesh of the largest squash & come out easily. You should be able to scoop the roasted flesh out of the skin easily with a spoon.

2. Toss the beets in oil and spices, Mix with chopped onion and the cloves of garlic on a sheet and roast for 20m at 350 until fork tender as above ( beets won’t get quite as tender as the squash).

3. When done roasting the beets and squash, lower the oven to 300f so that you can roast the seeds. Toss them in oil, salt, and pepper with a pinch of chilli powder ( to taste). Winter squash seeds are smaller than pumpkin seeds, so will roast in around 30-35minutes. Keep an eye on them and take them out when they are crunchy as they can burn easily. This can be done at the same time as making the soup – they’ll be used as garnish at the end.

Winter squash seeds

Winter squash seeds

4. Now it’s time to make the soup! Start by heating your pot and melting the coconut oil. When it is hot, add some olive oil to it to enhance the flavour of your soup.

5. Next, Saute the onion and carrot until they sweat. Add some salt at this point to draw out some moisture so that everything cooks faster. I add pepper at this point also.



6. When everything has softened, add in the squash and your spices. Stir this thoroughly with about a cup of your stock.

7. When the squash has broken down, I add in the diced potato, roasted beets, and a drained can of chickpeas.

8. Stir everything together, and add your can of coconut milk. Stir once more.

9. Now we pour in the stock. You should have enough that everything lifts off of the bottom of the pot, but isn’t bobbing around.

10. Cook on medium (simmer, don’t boil) until the potato starts to fall apart.

11. Take off the heat. If you have a hand blender, use it to make your soup smooth at this point. Otherwise allow it to cool so that you can run it portion by portion through a drink blender – they do work perfectly well but may overheat if you put hot liquids into them.

Squash and beet soup, ready to go

Squash and beet soup, ready to go

12. Once your soup is blended, put back on the stove. You can add some more coconut milk at this point to finish the soup if desired, but I did not need any more. This is when you finish adjusting your spices – add hotsauce, more chilli, or any of the other spices as desired.

13. Serve the soup in individual bowls topped with pumpkin seeds and chopped parsley. If you are feeling really fancy, you can even add a drop of truffle oil to the top of the soup as it leaves your kitchen.

Beet and Winter Squash Soup ready to serve

Beet and Winter Squash Soup ready to serve

And there we go! A delicious vegan bowl of soup to warm you up this winter.

Hope you enjoyed, you’ll find a video version below

Sean Emerson



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Kimchi and Wakame Soup

Hello Everyone!

Today I’m going to be making a Kimchi and Wakame soup, inspired by Korea.

Ingredients:

4 cups of roasted vegetables,
1 cup of tofu,
1 cup of chopped oyster mushrooms,
1 cup of diced kimchi,
1 cup of chopped Wakame seaweed rehydrating in water,
1 small diced onion,
4 liters of stock.
Fish sauce,
Soy Sauce,
Rice wine vinegar,
chilli paste & powder,
salt,
half a lime,
About a cup of random greens that I grew on my balcony.



Steps:
1. Start by heating some oil. Add the onions, sweat for a few seconds, and then add the kimchi. When everything sweats, put in the roasted vegetables and cook for a few minutes on medium until they break down.

Add in the sauces, seaweed, tofu and mushrooms. Treat them gently, tofu will break down on you.

Next comes 4 liters of stock, Squeeze in the lime, and add the sesame oil.

Finally, Add in your greens, sesame paste, and some sesame seeds plus additional chilli powder if you need a burn. Stir it up and give it about twenty to fourtey minutes to simmer.

Finish by garnishing with toasted sesame seeds.

There you have it! A delicious kimchi and Wakame soup. Serve with sides, we had Rice, Salt pickle, and Kimchi.



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Shrimp and Stewed Greens

Hello Everyone!

Todays recipe (also available on video before) is shrimp with stewed greens on rice – because I had a lot of greens from my garden today!

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I used chopped bacon, Red Pepper, pre cooked peeled shrimp, chopped tomato, onion, garlic, celery, chilli pepper and carrot. The greens are chard and radish leaves with a bit of kale, we also used paprika, butter, pepper, salt, and olive oil.

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Cook the bacon starting in a cool pan to render out the fat. Then add the non green veg and stir.



Let it sweat a bit and add olive oil if needed. Add in your pepper, salt, and paprika once it’s soft. Then we add the red pepper, cook a bit, and add the tomato in. Let it stew until there is a lot of juice. Add in a knob of butter, once this has begun to melt we put in the greens stir and put on the lid to steam..

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Things break down quickly. I add in more butter, and the shrimps. Stir it up, and they should heat within 30seconds if thawed.

This is ladled over rice as our starch,

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and there we go, stewed greens with shrimp, another quick and easy recipe. If you want to video, it’s below.

Hope you enjoyed, good bye!



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