Posts tagged Pork
U.S. GP - Pulled Pork Sliders
Ricciardo Merica.jpg

I think Ricciardo's style really exemplifies much of what I love about this race. The feel of this race is so un-stuffy and is just about the excitement of racing, the joy of fast cars, and a really fun atmosphere. COTA is a great track, built with F1 in mind, awesome hill rise on the first corner, epic esses, and in a place with changeable weather and plenty of race fans. What more could you ask for?


As I mentioned in my last post it was so hard to choose what to make for this race. I eventually closed my eyes and thought about some of my favorite food memories, with family, at get-togethers, childhood memories. This meal is a combination of all those things. The crowning achievement though is a recipe for killer pulled pork. So without further ado, I share with you today my brother-in-law's Pulled Pork. I'm pretty sure I got his permission to post this. Though... come to think of it I'm not so sure, I hope I don't get disowned. Even so, it would be worth it. The secret to the deliciousness is the Carolina sauce. I didn't know it until I got my hands on the recipe, but I'm pretty sure it has something to do with the stick o' butter. 

I served the Pulled Pork on buttery dinner rolls for some excellent hand-held sliders. Along side I made Smoky Bacon Mac and Cheese from the geniuses behind Home Room restaurant in Oakland (an ALL mac and cheese themed restaurant) and Tangy Cabbage and Collard Slaw (also with bacon...) To wash it all down we had a house favorite cocktail, Rye and Ginger. And, since no meal is complete without dessert, we finished it all off with Banana Cream Pie (in a jar)


Some fair warnings on the following recipes, the Carolina sauce and the pork shoulder both need overnight rest time, so make sure to prep for making this recipe in advance. The pork also cooks for 7 hours so you'll want to get it in the oven in the morning if you want to be eating at a reasonable hour. All that time and prep is sooooo worth it. The tender falling apart meat and the melded tangy and rich flavors of the sauce make you glad you just made enough food to feed an army. 

US GP F1Cookbook

Pulled Pork Recipe

From: Brother-in-law extraordinaire John

Spice Rub

2 tablespoon chile powder
2 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar

Other stuff

1 pork shoulder roast (also called pork butt) approx 7lbs
4 onions, cut into halves
2 1/2 cups of  John's Carolina Sauce
Good-quality rolls, for serving
Slaw, optional


Rub the spice mixture all over the pork shoulder
Wrap the pork in plastic wrap and refrigerate overnight
Place pork roast atop onion halves in a Dutch oven or similar large pot
Cook in oven at 300 degrees for 7 hours
Remove onion halves
Add Carolina Sauce (see recipe below) to pan sauce, and shred pork

Pot 'o' Onions
Pot 'o' Pork

Carolina Sauce
Makes about 8 cups

4 cups prepared yellow mustard
1 cup brown sugar
3 cups cider vinegar
1 cup water
1/2 cup chili powder
2 tablespoons black pepper
2 tablespoons cayenne
1 tablespoon soy sauce
1 stick o' butter

Mix all except soy & butter
Simmer 30 minutes, stirring occasionally
Stir in remaining ingredients and simmer for 10 more minutes
Refrigerate overnight
Stores well in the fridge due to high acid content from the vinegar, great on sandwiches, grilled chicken, and phenomenal on pulled pork. 

Carolina BBQ Sauce ingredients
SOOOOO many spices
Plenty of sauce

Put it all together:

Serve the pulled pork on ciabbata, french rolls, or if you are over-ambitious like me, buttery cafeteria-style rolls from scratch, from yet another stolen, errr borrowed, recipe (below).

Top with slaw or just as is. On that note: If you want a slaw for your pulled pork sandwiches I would recommend a simple sliced cabbage, bell pepper, olive oil and lime blend (maybe some green onion and tomatoes if they are in season). If, on the other hand you want tangy, crunchy, goodness to eat along side your pulled pork sliders and mac n cheese, then this Tangy Cabbage and Collard Slaw is for you. 

US GP Dinner

Cafeteria Lady Rolls

From: My husband's co-worker's husband Gary

Makes: 16   
4 cups flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons sugar
1/2 cup melted shortening (or butter)
1 3/4 cup warm milk

1. Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. This step is unnecessary if you are using instant yeast - in that case, mix the yeast directly into the dry ingredients. Make sure to stir the yeast and sugar in before adding salt.

2. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl.

3. Place dough in a well-greased bowl and let rise until doubled in bulk (approximately 45 minutes - 1 hour).

4. Stir down and form into rolls (note that dough is sticky) and let them rise again.

5. Bake at 425º F until brown and brush with butter while hot. 10-12 minutes. 

Ready to bake rolls
My kitchen smells amazing... rolls

Ferrari's contribution to the U.S. GP Art portfolio:

Austin 2017 Ferrari poster.jpg
Japanese GP- Yakisoba
Japanese GP F1Cookbook

The Japanese Grand Prix is always a favorite, for so many reasons. Here are my top 5: 

1. The Fans are fantastic, fanatical, and know how to have fun
2. The track is a figure 8 and has some great corners
3. The drivers love it and you can see the excitement free practice all the way through the race weekend
4. Unpredictable weather, always a game-changer
5. At this point in the championship things can start to be decided, so every point, and mistake, and unreliability, and battle, seem so much more important

I gathered a small collection of examples of the awesome fandom in Japan:

Alonso super fan: WTF1
DRS hat duo: check out the video of the working DRS hats on Reddit from 2015
Ferrari Samurai and Race track hat: Apex Online Racing
Honda fan crew: Honda Racing F1 Twitter

Who can resist such spirit and love of racing??

For this race we made Japanese stir fry noodles (Yakisoba) and started the meal with Blistered Shishito Peppers which we serendipitously got from our Imperfect Produce delivery this week! I love all things noodles, and this dish is no exception. With a nice umami-savory sauce and lots of veggies it hits all the right buttons. Served with two excellent Japanese micro-brews (Thank you Luiz!), the tiniest most adorable bottle of Suntory Whiskey hand-delivered from Japan (Thanks Chris and Natalie!) and an exciting race (Thank you Max Verstappen adn Fernando Alonso)! 

We finished off the meal with Fluffy Japanese style Cheesecake and some of that whiskey. 



Yakisoba (Japanese Stir Fry Noodles)

Adapted from: Just One Cookbook

Serve 6

Yakisoba Sauce:

2 tsp sugar
2 tsp soy sauce
4 tsp oyster sauce
4 tsp ketchup
4 Tbsp Worcestershire sauce


2 Tbsp vegetable oil
¾ lb sliced pork belly (or chicken thigh or shrimp)
1 onion, sliced
2 carrots, julienned
10 shiitake mushrooms, sliced
3 green onions/scallions, chopped into 2 inch pieces, plus more for topping (optional)
½ cabbage head, leaves peeled and cut into bite size pieces
½ lb fried tofu cubes (optional)
Pickled red ginger (optional for topping)

Yakisoba Noodles (1 package - 16 oz)

Pretty Prep Yakisoba


1. Make Yakisoba sauce: Whisk all the ingredients  in a small bowl and set aside.

2. In a skillet or large wok, heat oil on medium high heat. Cook meat until just browned.

3. Add onion and carrots and cook for 1-2 minutes.

4. Add the cabbage and cook until almost tender.

5. Add green onions, shiitake mushrooms, fried tofu and cook for 1 minute or until tofu is just heated through.

6. Rinse yakisoba noodles in hot water to warm and aid in separating noodles. Use tongs to separate the noodles (pour over more hot water if they are sticking).

7. Add the noodles to the wok, and lower the heat to medium. Stir all ingredients over medium heat, being careful not to let the noodles stay too long on the pan to prevent sticking.

8. Add Yakisoba Sauce, mix all ingredients together and warm up sauce. Serve topped with more chopped green onions, pickled red ginger (optional).

Note: my medium sized wok barely fit all of these ingredients, as a matter of fact when I added the noodles I couldn’t even stir to combine them, I had to transfer half to a bowl, etc. etc. So I recommend if you have a large wok to use that, or alternatively a large skillet or even a dutch over could work well. Alternatively you could halve the recipe for 2 generous servings, or 4 small servings to go alongside something else delicious!


Shishito Peppers

Blistered Shishito Peppers

Shisito Peppers
Extra Virgin Olive Oil
Flaky salt (sea salt or kosher salt)

1. Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally, until blistered on multiple sides and hot. 

2. Transfer to serving plate and drizzle with olive oil and sprinkle with generous pinch of salt. 

For a good time, make it Suntory time
— Bill Murray

And last but not least, Ferrari's Japanese GP Poster for 2017

Popiah (Fresh Spring Rolls)

I love all kinds of Spring Rolls. Fresh Thai spring rolls with shrimp or tofu dipped in sweet chili or peanut sauce, fried Chinese spring rolls with cabbage and carrots dipped in sweet and sour sauce, Philipino lumpia with their crispy edges and delicious porkiness. We often make spring rolls at home with rice paper wrappers and fresh ingredients like rice noodles, lettuce, mint, basil, shredded carrots, and mung bean sprouts. So easy and so tasty. 

This style of spring roll was new to me and can definitely be added to my list of "yes, please!"

The wrappers are more papery and less sticky than what I think of as the traditional fresh spring roll wrappers (such as these -- also from The Spruce). And the filling, though cooled and served room temperature or cold, is a mix of cooked veggies and pork or shrimp rather than raw. The best addition are all the crispy crunchies! To give these rolls awesome texture the recipe calls for crushed peanuts and fried crispy onions, both of which you can make or buy at an Asian grocer. 

I have a couple tips from my shopping/ making experience:

1. If you can find Lumpia wrappers they are perfect for this (and can be used to make crispy-fried lumpia later on if you don't use them all for this recipe.)

2. You can make the cooked veggie mix the day before or the morning of, so that you don't have to wait for it to cool before eating... because waiting is just plain hard. 

3. I discovered ABC chili sauce (for another recipe) and it is delicious in these, not too spicy and complements the hoisin sauce really well.

4. If you have picky eaters in your family you can always make the rolls with just the lettuce and the veggie mix and let people top or dip in sauces and crunchy bits! 



From The Spruce

12 large spring roll wrappers (thawed, if frozen)
2 cups mung bean sprouts
1/3 cup hoisin sauce
1/3 cup chili sauce
12 lettuce leaves
12 tablespoons crushed peanuts
12 tablespoons fried onions

Popiah filling
 2 tablespoons cooking oil
4 cloves garlic, minced
2 shallots, roughly chopped
1 cup julienned jicama
1 cup julienned carrot
2 cups julienned cabbage
1 cup thinly sliced green beans
1 cup (or more) of chopped cooked pork or chopped raw shelled shrimp (or a combination)
fish sauce, to taste
1/4 cup chicken or shrimp broth

To make filling

1. Heat the oil in a wok or frying pan. Saute the garlic and shallots until fragrant.

2. Add the vegetables and meat. Stir fry until the vegetables soften.

3. Add the remaining ingredients (fish sauce and broth) and cook over high heat until steaming. Cover, lower the heat and cook over medium-low heat for about twenty minutes or until the vegetables are soft.

4. Transfer the popiah filling to a strainer set over a bowl. Allow to cool and drain completely. (Do not take short cuts with this step. Still warm and too wet filling will make the popiah soggy.)

5. (Optional) If using mung bean sprouts, rinse first then blanch in boiling water for ten seconds. Scoop out then plunge in ice water. Drain completely.

To make Popiah:

Lay a wrapper flat.

Smear half a teaspoonful of hoisin sauce down the middle.
Add a drizzle of chili sauce.

Lay a lettuce leaf on top of the sauce.

Spoon the drained filling on top of the lettuce leaf.

Add all your garnishes of choice.

Wrap the popiah.

Keep on wrapping! 

In case you've stuck around, here is my first adventure into jackfruit (non-dried, non-jellied) at home! 

I had to Google "how to open jackfruit" just to figure out what to do with the thing. They are massive fruit, this pictured here is about a quarter to an eighth of one. They ooze this sticky white goop that you barely notice until your hands and knife no longer move freely and you are stuck to the counter (one of the tips that I ignored was to oil your working surface, knife, hands, and anything that comes in contact with the fruit.) Once you get into the thing you basically cull through the flower parts and dig out the seed pods which you can see on the right. As you eat them you pull the seeds out from the centers (which apparently you can boil and they taste like potatoes??) However much hassle and stickiness it brings with it, it is worth it because jackfruit is DELICIOUS. A little pungent and definitely different, but delicious. 

British GP - Sausage Rolls & Mushy Peas and Banoffee Pie

British food gets a bad rap. But honestly I love everything I've made for British races, and I loved everything I ate when I was in London 10 years ago. In addition to excellent fried food, curries, and sweets, the Brits know what they are doing when it comes to comfort food and that is exactly what I made for this year. 

Sausage rolls and mushy peas, this combination worked great. Greasy, heavy sausage and buttery pastry paired with light, bright peas with lemon and herbs. 

English Sausage Rolls

From All Recipes 

1 (16 ounce) package pork sausagemeat(either use pre-seasoned uncooked sausage or ground pork with chopped onion, and seasoning mixed in)
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1/4 cup Dijon mustard
1 beaten egg

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.

3. Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. Watch after 10 minutes or so to make sure they don't burn.


Mushy Peas

From Serious Eats

1 pound frozen peas
2 tablespoons butter, divided
1/4 cup water
1 tablespoon juice from 1 lemon
Kosher salt and cracked black pepper
1 tablespoon finely chopped mint, basil or sage (optional)

1. Place peas, 1 tablespoon butter and water in a small saucepan over medium high heat. Cook, stirring often, until peas are thawed and soft and butter is melted, about 15 minutes. Remove from heat and mash peas with a potato masher until desired consistency is reached.

2. Add lemon juice and remaining butter and mix until butter is incorporated. Season to taste with salt and pepper adding optional herbs if using.

We helped this meal down with a couple classic British beverages: a gin and tonic, and a refreshing shandy. Cheers!


And Banoffee Pie

For this occasion we brought out my grandfather's china tea set and my husband's father's gift of imported Earl Grey tea. We had our own little personal tea party, complete with banoffee pie. 

Mexican Grand Prix - Carnitas Tacos

Formula 1 Gran Premio de Mexico has two fabulous things about it. The people and the stadium esses. The drivers clearly love the atmosphere in Mexico City and seem to let loose and joke around a bit more than usual which is so fun to see. The track itself goes through the grand stands in what they call the "stadium" and every time a Mexican driver goes through, the crowd goes WILD. The commentators also seem to love this section of track and get all giddy whenever a driver does an overtake through the esses.

Also a third, and for me, most important thing: the food.


This year, and every year if I have anything to say about it, we made tacos.

Carnitas are an all day affair, unless you have an Instant Pot, the most magical of kitchen appliances. I realize I sound like a housewife from the 1950's, "I used to slave away in the kitchen for hours, until the invention of (fill in the blank)", also because that "fill in the blank" is a pressure cooker. My father used to use a pressure cooker to make lentil stews. That is my only memory of this appliance. Also that the little top rattled and hissed and I always expected it to spew hot water at me as I crept passed it in the kitchen trying not to make it explode.

That was my only memory until now. Until the day my husband came home and told me he was "pressured into buying a pressure cooker" because it was on sale on Amazon and everyone in his office was buying one. What... are we being serious right now?

Yes, he was serious. And now I have to learn how to use a pressure cooker. Which so far has been... AWESOME.

Carnitas usually means either slow oven or slow cooker for 3-4 hours. Pressure Cooker: 50 minutes (plus 30 heat up/ cool down), so under an hour and a half. UNDER an hour and a half. Yes please.

At this point I have to thank the internets, and pinterest in particular for the many, many, many ideas for Instant Pot recipes. Including the gem below for Carnitas (though really this is a mash up of two- three recipes).



adapted from: All Recipes and Damn Delicious

1 (6 pound) pork butt roast
1 1/2 tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 teaspoons chili powder
1/2 teaspoon paprika
1- 1 1/2 cups orange juice (fresh or bottled)
juice of 1 lime (1-2 tablespoons)
1-2 onions, coarsely chopped
4 cloves garlic

Trim excess fat from pork butt (leaving some on for flavor); cut pork into large cubes.

Combine salt, oregano, cumin, black pepper, chili powder, and paprika together in a bowl. Rub pork cubes with spice mixture.

Place pork in pressure cooker. Top with orange juice, lime juice, onion, and garlic.

Close lid of Instant Pot (or other pressure cooker) and cook using the high pressure setting with the meat button for 60 minutes.

When the pressure releases, remove pork from pressure cooker and shred meat, mix with juices in pot. Let rest.

Preheat oven to broil.

Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes, stir once.

Serve with corn tortillas, chopped cilantro, chopped white onions and hot sauce. Optional additional sides: salsa, chopped tomatoes, cotija cheese. 


And of course Margaritas!


"Juan's" Margaritas

6 parts silver tequila
2 parts fresh lime juice
2 parts triple sec
1 part agave nectar

Stir all ingredients together, serve over ice in a salt rimmed glass.

MexicoMariaDEntree, PorkComment
German Grand Prix - Sausages and Slaw

German Grand Prix at Hockenheimring

When it comes to sausage, Germany is pretty serious. There is a Wikipedia page with 42 entries of different German Sausages each with their own page. Well done Germany, well done.

From Wikipedia:


Pages in category "German sausages"

The following 42 pages are in this category, out of 42 total. This list may not reflect recent changes (learn more).





They do somehow make room for other foods as well, such as slaw and of course mustard. Our good friends recently moved across the country and we inherited their fridge contents including about 15 mustards ranging from wasabi, kona honey, to smoky and tangy.


Ooh yeah, plus BEER. We even got to use our new beer glass hand carried back from Germany by my in-laws.


Sausage Poached in Beer

4 Sausages - any preferred style
12 ounces beer
4 cloves garlic
2 teaspoons butter

Bring beer to a simmer with garlic cloves in sauté pan. Add sausages, simmer for 15 minutes or until sausages reach 165 degrees. Once cooked at least 90%, remove liquid and add butter to pan, sauté until seared on both sides.

Kale, Carrot and Cabbage Slaw

adapted from Martha Stewart

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
½ red onion, sliced


In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

In another bowl, combine kale, cabbage, carrot, parsley, and red onion.

Season with salt and pepper, drizzle with dressing, and toss to coat.



Russian Grand Prix - Potatoes and Sausage, and cake!

The Russian track at Sochi has a certain elegance as it winds through the Sochi Olympic 2014 park.

The obvious choices for meals to make for Russia are Beef Strogonaff, Chicken Kiev or Borscht. Though I don't even think Chicken Kiev is actually of Russian origin, or at least the name is Americanized.

I found a great blog this time around: Olga's Flavor Factory , I figured it could be fun to learn about some dishes that don't practically have the name of the country in the title.

I was definitely tempted by the Roasted Duck with Apples and the Pelmeni, who doesn't love dumplings and roasted goodness too.

Simple seemed better for this night though. Roasted Potatoes, Sausage and Peppers turned out to be perfect.


Roasted Potatoes, Sausage and Peppers

adapted from Olga's Flavor Factory

2 lbs baby red potatoes, 1 - 1½ inch pieces
1 onion, sliced thickly
1 red bell pepper, cut into strips
8 oz smoked sausage or kielbasa cut into 1 inch pieces
8 oz fresh mushrooms, halved
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon fresh thyme
1 tablespoon oregano, parsley, thyme (or Italian seasoning)
salt and pepper
fresh parsley, chopped for garnish

  1. Preheat the oven to 475 degrees F. Place baking sheet in oven to heat up in order to sear vegetables.
  2. Par boil potatoes for 5 minutes. Drain the potatoes and set aside.
  3. Meanwhile, in a large bowl, combine onion, bell pepper, mushrooms, olive oil, minced garlic cloves, and season with salt, pepper and a mixture of dry herbs.
  4. Gently toss par cooked potatoes with the mushroom and pepper mixture, along with the sausage.
  5. Spread mixture on hot baking sheet.
  6. Roast uncovered, for 20-30 minutes, until the vegetables are cooked through and golden brown, turning everything over halfway through cooking.
  7. Broil the dish during the last few minutes of cooking to give it a slight char.
  8. Garnish with fresh parsley.


To top this off we finished the meal with a yummy loaf cake:


Raisin, Nut and Poppyseed Loaf

barely adapted from Olga's Flavor Factory

8 tablespoons butter (1 stick), softened
½ - 1 cup sugar
2 eggs
½ cup buttermilk*
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup raisins
2 tablespoons poppy seeds
¼ cup nuts

  1. Preheat the oven to 350 degrees F. Grease a loaf pan with butter or baking spray.
  2. In a large bowl of a standing mixer with a paddle attachment, cream the butter and sugar until pale yellow and fluffy, 3-5 minutes.
  3. Add the eggs, one at a time.
  4. In another bowl, whisk together the flour, baking powder and salt until evenly mixed. Add half of the dry ingredients to the creamed batter, followed by half of the buttermilk and vanilla and so on until you've added it all to the batter.
  5. Divide the batter into 3 even parts. You will be adding the raisins, poppy seeds and nuts to each part of the batter.
  6. Add the raisins to the first part and spread it out evenly into the bottom of the prepared loaf pan. Add the poppy seeds to the second part of the batter and spread it out evenly over the first layer of batter. Finish by adding the nuts to the third part of batter and spread it out evenly over the poppy seed layer.
  7. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
  8. Let it stand in the loaf pan for 3-5 minutes and then take it out and set it on a cooling rack.

*If you don’t have buttermilk, add one tablespoon white vinegar to a cup of whole milk and let sit for at least a minute, to make buttermilk substitute.


Olga also tells a sweet story about this loaf cake and the Three Wishes Keks.

Last but not least, the Russian Grand Prix experience would not be complete without a Moscow Mule.


Moscow Mule

2 oz Vodka
4 oz Ginger Beer
1/2 oz fresh lime juice
Garnish: Wedge of Lime

Classically served in a copper mug, add ice, vodka, and lime juice. Top with ginger beer and garnish with lime.