Recipe : Feral Burgers

I am taking a stab at these burgers taste like the burger I had in Kauai at The Feral Pig.

You will  need:

1 lb Kalua Pork (go here for the recipe)
1 lb ground chuck (I use 85% for a nice, juicy burger)
American cheese
Bacon
Buns and toppings (optional)
A meat grinder

Grind the Kalua pork in a meat grinder.

Add the ground chuck and mix to combine.  Make sure to handle the meat as little as possible to a tough burger.

Form patties as you like.  I make a hole in the middle of my burgers so that they cook evenly.

Cook in your preferred method (grill, stovetop, Foreman grill) then top with cheese and bacon.  Enjoy!!

Recipe : Kalua Pork

We just got back from Hawaii last week and I am already craving Kalua Pork!  Super simple recipe that I found a bajillion versions of all over the internet so I decided to go with a majority rule to start with this recipe.  YUM!

You will need:

One 5 - 6 lb pork butt
2 tbsp liquid smoke 
2 tbsp smoked sea salt (like Maldon)
One 6 qt crockpot

Stab the pork butt all over with the tip of a knife.  Rub one 1/2 of the smoked salt over the top of the pork butt then flip over and repeat.  Place into the crockpot.  Slowly pour the liquid smoke over the top*.  Cover and look on low for 20 hours. 

 Remove from crockpot and fork shred**.  

Return to cooking liquid until ready to serve.

Option - if you would like to have Kalua pork and cabbage, after you return the shredded pork to the cooking liquid, get out a saute pan.

You will need:


Cabbage, rough chopped, 1 cup per serving
Olive Oil
Smoked sea salt to taste

Heat some olive oil in a saute pan.  Add the cabbage and toss with hot oil, continuing to toss until cooked to preference.  I like it a little crunchy, so I don't cook it for a long time.

Serve over rice or pineapple rice, if you wish!

Notes:

* I used hickory for a bolder taste, but you can use mesquite for a milder taste.
**I started cooking this at 9:00 Wednesday night and didn't not shred until 6:00 p.m. the next day.  You could shred this in the morning and let it soak up even more liquid!

Recipe : Crazy Glazy Roast Pork Tenderloin

Sometimes, the Hungry Girl makes some stuff that even Jeff will eat without a lip-curl.  Even though he doesn't like fruit on meat, he liked this one.  

For one 1 lb. raw pork tenderloin, you will need:

Marinade ingredients:

2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

Glaze ingredients:

1/4 cup jellied cranberry sauce*
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

In a resealable bag, mix together marinade ingredients.  Add pork and remove as much air as possible before sealing bag.  Gently knead marinade into meat through the bag.  Refrigerate one hour**.

Preheat oven to 425 degrees.  

In a medium microwave safe bowl, combine glaze ingredients.  Whisk well and set aside.  

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes.

Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes***.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!

MAKES 4 SERVINGS

Notes:
*I used whole berry cranberry sauce.
**I got a 2 lb pork loin and cut it in 1/2.  I made 2 batches of marinade.  I followed the first step and then frozen one of the halves.  
***It took the full 10 minutes of cooking time for me.