4 pounds bone-in pork roast
3/4 cup soy sauce
1/2 cup dry sherry
1/3 cup honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water
To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
Preheat oven to 325 degrees F (165 degrees C)
Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9×13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
6 garlic cloves
2 teaspoons dried oregano
1 cup olive oil
2 tablespoons red or white wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 Finely chop the parsley, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving.
1 pound chicken liver
1 large onion finely chopped
2 cloves of garlic finely chopped
4 tablespoons olive oil
3/4 cup Spanish sherry wine
1 tablespoon tomato puree
1/2 cup water
Salt and freshly ground black pepper to taste
Remove all the fat from the chicken livers and then cut them into bite size chunks.
Heat half the oil in a large frying pan and fry the onion and garlic until they are soft – this will take about 10 – 15 minutes. Remove the onion and garlic from the pan and save on a plate.
Add the rest of the oil to the frying pan and heat the oil over a high heat. Once the oil is hot add the chicken livers and keep the heat high to seal the livers and stop any of the juices from escaping. Cook the livers for about 5 or 10 minutes stirring often. Remove the livers and save on a plate.
Return the onion and garlic to the frying pan. Add the sherry, add about 1/2 cup of water and the tomato puree and stir to mix this through. The texture of the sauce should be quite thick but still a sauce. Some of these quantities can be varied depending on how you like your sauces.
Return the livers to the frying pan, season well with salt and pepper and cook for about 5 or 10 minutes.
1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise
In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.
Recipe copyright Emeril Lagasse, Emeril’s food of Love Productions, 2007
1/2 cup coarse salt
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup oregano
4 teaspoons ground bay leaves
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
Mix together all ingredients in an airtight container; cover and let stand at least 12 hours before using.