RECIPES:

INDOOR BBQ PORK

SZECHUAN-STYLE PORK AND EGGPLANT

INDOOR BBQ PORK

I love pulled pork sandwiches and I adapted my favourite recipe for slow smoked pork butt – a summer specialty – using an oven method from a book called How to Cook Meat, by Chris Schlesinger and John Willoughby. Start with a 5-pound boneless pork butt or shoulder roast and marinate for at least a day, then roast slowly for 12 hours. It’s not quite as good as pulled pork smoked on the smoker or grill, but in the dead of winter, it makes a reasonable facsimile when you’re craving a pulled pork sandwich in February. Makes enough tender pulled pork for 8 generous servings.

1 5-pound pork butt or shoulder roast, boneless

Brine:

1/4 cup liquid smoke

2 liters of water

1 ½ cups kosher salt

¾ cup dark brown sugar

1/2 cup barbecue sauce

Rub:

¼ cup granulated sugar

¼ cup sweet Hungarian paprika

2 tablespoons ground cumin

1 tablespoon salt

2 tablespoons black pepper

1 tablespoon chili powder

1 teaspoon ground oregano

1-2 teaspoons ground chipotle chili powder

¼ cup ballpark mustard

barbecue sauce for serving

In a large plastic container, large enough to submerge the meat, combine the brine ingredients. Add the meat to the brine, making sure it is submerged, cover and refrigerate for 24-48 hours, turning every 12 hours.

Combine the spice rub ingredients and set aside.

Remove the pork from the brine and pat dry with paper towels. Rub the entire surface of the meat with mustard, then sprinkle heavily with the rub, pressing gently so it adheres. Place the meat in a heavy, nonstick roasting pan and roast in a preheated 210 F oven for 12 hours, until the pork is so tender that it tears when you try to lift it with a fork.

Remove the pork from the oven and cool for 10 minutes. While the meat is still hot, use your hands or a fork to shred the meat, discarding any visible fat. Toss the warm pulled pork with bbq sauce, if desired, and serve piled on crusty rolls with additional sauce, coleslaw and grits. Serves 8-10.

SZECHUAN-STYLE PORK AND EGGPLANT

This is a lovely, rich pork dish to serve over a bowl of brown rice on a Tuesday, or as part of a Chinese banquet on the weekend. Serve it alongside thin strips of cucumber, that have been lightly marinated with rice wine, sugar and crushed red chilies, for an authentic Chinese meal. You can also try making this dish in the pressure cooker – after browning the eggplant and pork, combine all ingredients and cook at high pressure for 12-15 minutes. This is a recipe from my new book, The Guy Can’t Cook (Whitecap Books) which will be out in April, in time for Father’s Day.

1/3 cup canola or peanut oil, divided

1 large eggplant  (about 1.5 pounds) washed and cut into 1/2-inch cubes

1 pound boneless pork (pork loin chops, etc.) trimmed of visible fat and sliced into 1/4-inch strips

salt and freshly ground black pepper

1 large onion, finely chopped

8 cloves garlic, minced

1 teaspoon Asian chili paste  (add more to adjust  taste before serving)

3 tablespoons tomato paste

1 cup chicken broth

1/4 cup wine vinegar

1 tablespoon tamari soy sauce

1 teaspoon fish sauce (optional)

1/4 cup brown sugar

1/2 teaspoon curry powder (optional)

1 red bell pepper, seeded and slivered

1/4 cup chopped cilantro

In a wok, heat 1-2 tablespoons of oil over medium high heat. Cook the cubed eggplant in batches until browned. Remove eggplant from the pan as it’s browned, add more oil, and cook the remaining eggplant .

Season the pork strips with salt and pepper. Heat 2 tablespoons of the oil in the wok over medium high heat, until starting to smoke, then add some of the pork, cooking it in batches until all of the pork is nicely browned. Remove pork from the pan with a slotted spoon and set aside.

Add a little more oil to the wok and add the onion. Cook, stirring, until starting to brown, then add the garlic and cook for 2 minutes.

Combine the chili paste, tomato paste, chicken broth, wine vinegar, soy sauce, fish sauce, brown sugar and curry powder and stir to combine. Add to the wok and bring to a boil over high heat. Simmer, uncovered, for 3 minutes, then return the cooked eggplant   and pork to the pan. Stir in the bell pepper and return to a boil.

Cover the pan, reduce the heat to medium, and simmer for 30-45 minutes, until the eggplant is very tender and the sauce has thickened. Taste and adjust seasoning with more chili paste if desired. Stir in the cilantro and serve immediately over brown basmati rice. Serves 4-6.

©Cinda Chavich 2007

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