Category: pork

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Crispy Pata (air fryer)

Crispy Pata (air fryer)
Ingredients
  1. pork hock (I used the fat from a pork butt that I used for pork & sauerkraut)
  2. salt
  3. spices
Instructions
  1. place pork hock in a pot. cover with water. add salt & desired spices (I added black pepper & 2021 hot pepper sauce). Simmer for 1.5 hours.
  2. dehydrate in air fryer for 10 minutes
  3. season with desired spices (I used powdered onion & garlic)
  4. dehydrate in air fryer for 3 hours
  5. rub with 3 Tbs oil
  6. air fry at 450 °F for 15 minutes
  7. air fry again at 350 °F for 10 minutes
  8. serve with spicy vinegar (vinegar & Siling labuyo)
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recipes https://blog.homlish.net/
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Baked Ham

Baked Ham
Ingredients
  1. 1 can Guinness
  2. 3/4 cup brown sugar
  3. ham
Instructions
  1. preheat oven 350
  2. add beer & sugar to roasting pan. Heat on stove until boiling.
  3. add ham, simmer 10 minutes turning often
  4. cook covered about 1.5 hours turning every 20 minutes (ham should be 110 degrees)
  5. cook another 30 minutes uncovered without turning basting every 10 minutes (ham should be 145 degrees)
  6. put ham on a serving plate, keep warm
  7. cook glaze until thick.
  8. brush ham with 1/4 cup glaze, serve with the rest of the glaze on the side
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recipes https://blog.homlish.net/
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Smoked Pork Shoulder

Pulled Pork Shoulder
Ingredients
  1. 1 8-10 pound bone-in pork shoulder roast AKA Boston butt
  2. Use the ribs dry rub but add some mustard.
Instructions
  1. 225 degrees F
  2. Smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  3. Remove rest for at least an hour before shredding.
  4. Pull apart the shoulder, discarding any chunks of fat or gristle.
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recipes https://blog.homlish.net/
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Smoked Pork Belly

Smoked Pork Butt
Ingredients
  1. Use the ribs dry rub but add some mustard.
  2. 2 cups apple juice
  3. 4 lb slab pork belly uncured
  4. BBQ sauce
Instructions
  1. 225 degrees F
  2. Score the top layer of fat on the pork belly in 1 inch squares.
  3. Smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
  4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.
  5. Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.
  6. Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.
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recipes https://blog.homlish.net/
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Baby Back Pork Ribs

Baby Back Pork RIbs
Ingredients
  1. 1 full rack of ribs with the membrane removed
  2. dry rub
  3. barbeque sauce
Grill
  1. rub the ribs, cover with foil, refrigerate over nite.
  2. Cook the ribs on a gas grill 1 1/2 hours at low 300-350 F.
  3. Open the foil and barbque sauce them up.
  4. Leave the foil open for another 30 minutes.
  5. Add more bbq sauce every 10 minutes.
Smoker
  1. Wood Chunks are best. Use 1/2 wet 1/2 dry depending on if you want to raise or lower the temperature
  2. keep the smoker at 225 degrees
  3. Smoke an estimated 5 hours, and 1 more hour with BBQ sauce.
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recipes https://blog.homlish.net/
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Dry Rub for Ribs

Dry Rub for Ribs
Ingredients
  1. 4 tablespoons brown sugar
  2. 1 tablespoon kosher salt
  3. 1/4-1/2 teaspoon black pepper
  4. 1 tablespoon garlic powder
  5. 1/2 tablespoon onion powder
  6. 1 tablespoon dried oregano
  7. 1/2 tablespoon or less of cayenne pepper (unless you
  8. like it HOT)
  9. 1-2 tablespoons chili powder
Instructions
  1. mix it up and store it in an air tight container. 1 Qt mason jar works well.
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recipes https://blog.homlish.net/