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Move over beef, the new red meat pork is what's for dinner tonight

Filet mignon move over! There’s a tastier, fattier, high end pork, also known as heirloom pork, that is fast becoming the trendy new red meat of choice. Chef Michael Lomonaco of New York’s Noche restaurant shares a variety of pork dishes from his apperance in the “Today” show.Grilled Pork Chops with Coffee Barbecue SauceMichael Lomonaco Pour 1 quart of water into a deep container.  Add th
/ Source: TODAY

Filet mignon move over! There’s a tastier, fattier, high end pork, also known as heirloom pork, that is fast becoming the trendy new red meat of choice. Chef Michael Lomonaco of New York’s Noche restaurant shares a variety of pork dishes from his apperance in the “Today” show.

Grilled Pork Chops with Coffee Barbecue SauceMichael Lomonaco

Pour 1 quart of water into a deep container.  Add the salt and stir until it’s dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary.  Refrigerate for at least 12 and no more than 24 hours.



Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop.



Season the chops with salt and pepper and put them on the grill over direct heat.  Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside.

Coffee Barbecue Sauce

Put all of the ingredients in a small pot, stir them together, and bring to a simmer over medium-high heat.  Lower the heat so the mixture is just simmering and let simmer for 20 minutes.  Remove the pot form the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

91230086048133091sea salt0.25cup1/4 cup fine sea salt, plus more for seasoning porkpork shops2pound2 pound pork shops, preferably center cutblack pepperFreshly ground black pepperCoffee Barbecue SauceCoffee Barbecue Sauce (recipe follows)espresso 0.5cup1/2 cup brewed espresso or strong, dark coffeeketchup1cup1 cup ketchupcider vinegar0.5cup1/2 cup cider vinegarsugar0.5cup1/2 cup firmly packed light brown sugaronion11 onion, peeled and finely chopped, about 1 cupgarlic2clove2 cloves garlic, peeled and crushedchili peppers33 fresh hot chili peppers, such as jalapeño, or hotter if desired, seededmustard2tablespoon2 tablespoons hot dry mustard mixed with 1 tablespoon warm waterworcestershire sauce2tablespoon2 tablespoons Worcestershire sauceground cumin2tablespoon2 tablespoons ground cuminchili powder2tablespoon2 tablespoons chili powder

Barbecued Spare Ribs and Mango Barbecue JamMichael Lomonaco

Serves 6 to 8

Pour 4 quarts of water into a pot large enough to hold the rib racks.  Add the vinegar, sugar, salt and pepper. Bring to a boil over high heat, then lower the heat and cook at a simmer for 15 minutes to concentrate the flavor of the vinegar and sugar.  Add the ribs to the boiling liquid, raise the heat to high, and when the liquid returns to a boil, lower the heat so the liquid is simmering and poach the ribs for 20 minutes.  Drain the ribs and set them aside to cool.  The ribs can be made to this point, covered, and refrigerated for up to 24 hours.  Let come to room temperature before proceeding.

Preheat the oven to 425°F or prepare an outdoor grill for grilling.  Put the poached ribs in a pan with a rack, or directly over an outdoor fire.  Cook, turning occasionally, until nicely crisp and caramelized.  Brush on the jam and cook 2 more minutes, just to flavor the pork and caramelize the fruit and sugar.

Arrange the ribs on a platter and serve.

Mango Barbecue Jam

Put the mango, sugar, chili peppers, sweet pepper, and lime juice into a pot. Place over medium heat and cook, stirring occasionally, for 30 minutes.  Remove and let cool completely.  Transfer to the bowl of a food processor fitted with the steel blade and pulse a few times to a chunky texture. Keep refrigerated until ready to use or serve.

9123008604813309127771vinegar1cup1 cup vinegarsugar1cup1 cup brown sugarsea salt2tablespoon2 tablespoons fine sea saltblack pepper1tablespoon1 tablespoon cracked black pepperpork spare ribs4pound4 pounds pork spare ribs, St. Louis style, left as whole rackmango barbecue jam 1cup1 cup Mango Barbecue Jam (recipe follows)firm mango2pound2 pounds firm mango, peeled, stones removed, cut into ½-inch dicesugar1cup1 cup sugarjalapeño pepper11 jalapeño pepper, seeded and finely dicedred pepper11 sweet red pepper, seeded and cut into 1/4-inch dicelime juice0.25cup1/4 cup fresh lime juice

Crown Roast Of Pork with Apple-Cranberry Sage DressingMichael Lomonaco

Serves 4 -6.

Preheat oven to 425 f.

Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape. Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom. In a saucepan over medium heat combine the pureed ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.

Season the roast with salt and pepper and brush with the ancho marinade. Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning. Place the roasting pan into the oven an d cook for 20 minutes before turning the heat down to 350f.Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables and continue to cook until the roast reaches an internal temperature of 150 f. Remove the roast from the pan and allow to stand for 20 minutes before carving.

While the roast is resting make the quick pan gravy by pouring off all  of the rendered pork fat, leaving the rough cut vegetables in the pan. Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone. Carefully deglaze the pan by adding the wine allowing most of the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer. Meanwhile in a small sauce pan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux , cooking about 3-4 minutes. Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping. Add any remaining marinade to the gravy. Cook for 5 minutes before straining through a fine mesh strainer.

Serve the roast, by carving at the table, with the dressing and gravy on the side.

9123008604813309160492pork7pound1 6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outwardchili peppers11 ounce dried ancho chili peppers, soaked in 1/2 cup hot water till softened, seeds carefully removed, pureed till smoothtomato puree or ketchup0.5cup1/2 cup tomato puree or ketchuphoney0.5cup1/2 cup honeyred wine vinegar0.5cup1/2 cup red wine vinegarworcestershire sauce2tablespoon2 tablespoons Worcestershire sauceblack pepper1tablespoon1 tablespoon coarsely ground black pepperground cumin seed1tablespoon1 tablespoon ground cumin seedgarlic cloves22 garlic cloves, finely chopped, about 1 tablespoonkentucky bourbon0.25cup1/4 cup good Kentucky BourbonSalt and pepperSalt and peppercarrot 11 carrot roughly choppedonion 11 onion roughly choppedcelery stalk 11 celery stalk roughly choppeddry white wine0.5cup1/2 cup dry white wineflour3tablespoon3 tablespoons flourpork fat3tablespoon3 tablespoons rendered pork fatchicken broth2cup2 cups hot chicken broth

Bitter Greens and Honey AlmondsMichael Lomonaco

Put the butter in a sauté pan and cook over low-medium heat until the fat has rendered and the bacon is crispy, 6 to 8 minutes.  Drain the bacon on a paper-towel-lined plate and set aside.

Put the greens in a pot, cover with cold water, and cook until tender, 20 minutes for mustard greens, 90 minutes for collard greens, 10 minutes for broccoli rabe, 10 minutes for escarole, and 15 minutes for beet greens.  Drain the greens and set aside.

In a wide, heavy-bottomed sauté pan, heat the butter and add the almonds.  Sauté until they start to brown, 3 minutes.  Pour in ½ cup of water, then the honey.  Stir and cook until the water has evaporated and the honey has caramelized and coated the almonds, approximately 5 minutes.  Before the almonds become too dry, add the cooked greens and bacon and cook together, tossing and stirring, to evenly distribute the almonds and bacon.

Serve at once.

91230086048527771mustard2pound2 pounds mustard, kale or other greens, well washed in several changes of cold water and chopped or shredded by hand into small piecesdiced bacon1cup1 cup diced baconbutter3tablespoon3 tablespoons unsalted butterwhole almonds1cup1 cup whole almondshoney0.5cup1/2 cup honeywater0.5cup1/2 cup watersea salt and black pepperFine sea salt and freshly ground black pepper

Gingered Green BeansMichael Lomonaco

Serves 4

Pour 2 cups of water into a heavy-bottomed pot.  Bring to a boil over high heat, salt the water, and add the beans.  Boil until crisp-tender, approximately 6 minutes.  Drain the beans and let cool slightly.

Pour the oil into a large, heavy-bottomed sauté pan and heat it over medium-high heat.  Add the ginger, garlic, and chili and sauté for 1 minute.  Add the beans and sauté for 2 minutes, stirring.  Use tongs to remove the chili peppers. Taste, adjust seasoning with salt and pepper, and serve.

91230086057560581sea saltFine sea saltbeans1pound1 pound fresh green snap beans, washed and trimmed to uniform lengthvegetable oil3tablespoon3 tablespoons vegetable oilginger2tablespoon2 tablespoons chopped pickled gingergarlic1tablespoon1 tablespoon chopped garlicchili peppers2 or 3 whole, small, hot chili peppers, bird’s eye or similarblack pepperFreshly ground black pepper

Cardamom and Fennel-Scented CarrotsMichael Lomonaco

Serves 4 to 6

Put all of the ingredients plus 1/3 cup of water into a sauté pan and stir to coat the carrots evenly.  Bring to a boil and steam, covered, until the carrots are snap-tender, but not overcooked, approximately 5 minutes.

Remove the cover of the sauté pan and continue to cook over medium-high heat, stirring to keep the seeds and spices from scorching, until the carrots are nicely glazed and tender but still a bit al dente, approximately 2 minutes more.

Transfer the carrots to a serving dish, garnish with cilantro, if using, and serve family-style from the center of the table.

91230086057560492carrots1pound1 pound carrots, peeled and sliced diagonally crosswise into ¼-inch-thick slices butter2tablespoon2 tablespoons unsalted butterhoney3tablespoon3 tablespoons honeycardamom seeds1.5teaspoon1 1/2 teaspoons ground cardamom seedsfennel seeds1.5teaspoon1 1/2 teaspoons fennel seedssea salt0.5teaspoon1/2 teaspoon fine sea saltblack pepper0.5teaspoon1/2 teaspoon freshly ground black peppercilantro leavesFresh cilantro leaves, optional, for garnish

Apple-cranberry sage dressingMichael Lomonaco

Preheat the oven to 375°.  Soak the bread cubes in the chicken stock, egg, and milk until all the liquid is absorbed.   Sauté the onions in the butter until translucent.  Add the apples and continue  cooking until the apples have just begun to soften (about 7 to 8 minutes).  Remove from the heat and cool before combining the onion and apple mixture with the bread cubes.  Lightly stir in the herbs, brown sugar, cranberries and seasoning, and pour the mixture into a 2-quart ovenproof dish.  Bake for 35 minutes.  Serve hot in the baking dish or may be scooped into the center of the pork roast for a festive presentation.

91230086056926560604922777182743french bread3cup3 cups cubed French bread, fresh or day-oldchicken stock0.5cup1/2 cup chicken stockeggs33 eggs, beatenmilk0.25cup1/4 cup whole milkonion22 onion, peeled, and dicedbutter2tablespoon2 tablespoons unsalted butterapples 33 tart apples such as Granny Smiths, unpeeled, cored, and cut in medium dicesugar0.5cup1/2 cup brown sugarcranberries1cup1 cup cranberriessage3tablespoon3 tablespoons chopped fresh sage, or 1-1\2 tablespoons driedSalt and black pepper Salt and freshly ground black pepper to taste

Copyright © 2004 Michael Lomonaco. All rights reserved.