The Best Casserole Cookbook Ever (34 page)

What used to be called “glazed” is now “lacquered” in the realm of Asian foods. It simply means the food is coated with a mixture of honey or molasses and various Asian flavorings, such as Chinese five-spice powder, hoisin sauce, and citrus. Here the ribs are first cooked until tender, and then brushed with this rather heavy glaze. Wonderful for those who like gooey, sticky ribs!

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3 pounds boneless country-style pork ribs

2 teaspoons salt

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cup low-sodium soy sauce

Zest of 2 oranges, cut into
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-inch strips

2 tablespoons light molasses

2 teaspoons honey

2 tablespoons hoisin sauce

2 pinches red pepper flakes

1 tablespoon Chinese five-spice powder

Cooked brown rice for serving

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1. Preheat the oven to 325°F. Cut the ribs into 3- or 4-inch wide pieces.
   
2. Sprinkle the salt into a large heavy skillet or wok and place over high heat. Add as many pieces of ribs as will fit into the pan without crowding and brown them, turning them occasionally.
   
3. In a small saucepan, combine the soy sauce, orange zest, molasses, honey, hoisin sauce, red pepper flakes, and five-spice powder. Simmer over medium-low heat for 5 minutes. Remove from the heat and set aside.
   
4. Line a 9-by-13-inch baking pan with foil and coat with cooking spray. Arrange the ribs in the pan. Bake, uncovered, for 1
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   hours, or until the ribs are tender, basting 3 or 4 times with the sauce during baking.
   

•••••

NOTE:
Five-spice powder is a mixture of equal parts of cinnamon, cloves, fennel seed, star anise, and Szechwan peppercorns. You can find it with other spices in the baking sections of most supermarkets.

This casserole is a great way to use what’s left of Sunday’s pork roast, including the pan juices. In fact, I purposely cook a large enough roast so that there will be enough left over to make this homey casserole.

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7 tablespoons butter, divided

1 medium onion, finely chopped

1 clove garlic, minced

3 tablespoons all-purpose flour

1
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cups roast pork pan juices or beef broth, heated to boiling

2 cups chopped cooked lean roast pork (gristle and fat removed before chopping)

1 teaspoon Dijon mustard

1 teaspoon dried thyme

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cup chopped fresh parsley

3 large baking potatoes (about 1
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pounds total), peeled and cubed

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cup milk, heated

1 teaspoon salt

3 tablespoons fine dry breadcrumbs

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1. Preheat the oven to 400°F.
   
2. In a large skillet, melt 2 tablespoons of the butter and add the onion and garlic. Sauté for 15 minutes over medium heat, stirring often, until the onion is soft and aromatic. Sprinkle the flour evenly over the onion and garlic, whisk in the hot pan juices or broth, and boil until thickened. Add the pork, mustard, thyme, and parsley and set side.
   
3. For the potato crust, put the potatoes into a deep large saucepan, cover with water, and boil until fork-tender, about 20 minutes. Remove from the heat and drain. With a hand mixer, beat in 4 tablespoons of the butter, the hot milk, and salt.
   
4. Spread out about a third of the potato mixture evenly in the bottom of a shallow 2- to 2
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   -quart casserole. Top with the pork mixture, and pipe the remaining potato mixture around the edges with a pastry bag or use a spoon.
   
5. Melt the remaining 1 tablespoon butter in a small saucepan and mix with the breadcrumbs. Sprinkle on the center of the casserole. Bake, uncovered, for 20 minutes, or until the potatoes are lightly browned.
   

Meaty pork ribs cook until they reach falling-off-the-bone tenderness. Serve this with a pile of mashed potatoes, and you have a perfect meal for a chilly day.

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3 pounds boneless country-style pork ribs

2 teaspoons salt

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teaspoon pepper

1 large onion, chopped

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cup cider vinegar

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cup packed light or dark brown sugar

1 cup tomato ketchup

3 tablespoons fresh lemon juice

1 tablespoon prepared mustard

A few drops Tabasco sauce

A few drops liquid-smoke flavoring (optional)

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cup water

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1. Preheat the oven to 325°F. Separate the ribs into 3- to 4-inch pieces.
   
2. Sprinkle the salt into a large heavy skillet or wok and place over high heat. Add as many pieces of ribs as will fit in the pan without crowding and brown them, turning them occasionally.
   
3. Remove the ribs to a 9-by-13-inch baking dish. Pour off all but 2 tablespoons of the fat from the skillet.
   
4. Add onions to the skillet and sauté over medium-high heat for 5 minutes, or until tender. Add the remaining ingredients and bring to a boil, stirring constantly. Cook until the sauce is slightly thickened and the consistency of ketchup. Spoon over the ribs in the baking dish.
   
5. Bake, uncovered, for 1
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   hours, or until the ribs are tender, basting 2 or 3 times during baking. Serve directly from the baking dish.
   

Got leftover bits of pork? Here is one quick and easy way to turn them into a fresh new main dish.

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2 packages (10 ounces each) frozen broccoli spears or chopped broccoli, or 1 pound fresh broccoli

1
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to 2 cups diced cooked pork (gristle and fat removed before dicing)

2 cups seasoned toasted croutons

1 cup mayonnaise

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cup sour cream

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cup grated Parmesan cheese

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1. Preheat the oven to 350°F. Butter a 2-quart casserole.
   
2. If using frozen broccoli, cook according to package directions and drain. If using fresh broccoli, cut off and discard tough ends from stalks. Peel the remaining stems if the skin is tough. Cook in boiling water for 10 minutes, or until tender, and drain. Chop the broccoli.
   
3. Spread the pork evenly over the bottom of the casserole. Top with the broccoli and half the toasted croutons.
   
4. Mix the mayonnaise and sour cream in a small bowl. Spread over the top of the croutons and sprinkle with the Parmesan cheese. Bake, uncovered, for 30 minutes, or until bubbly and hot.
   

This stew simmers slowly in the oven for several hours, unattended, while the flavors of pork, garlic, herbs, juniper, and beer meld together and their aromas fill your kitchen.

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2 tablespoons vegetable oil

3 pounds lean boneless pork, cut into 1
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-inch cubes

Salt

Pepper

1 tablespoon chopped fresh garlic

2 cups sliced onions

1 bay leaf

2 cups peeled and chopped carrots

1 cup chopped celery

2 tablespoons all-purpose flour

1 bottle (12 ounces) dark beer

2 whole cloves

1 teaspoon fresh thyme leaves, or
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teaspoon dried

10 juniper berries, crushed with the side of a knife

Mashed potatoes for serving

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1. Preheat the oven to 300°F. Heat the oil over medium-high heat in a heavy flameproof casserole or a Dutch oven. Brown the pork cubes, a few at a time, turning the cubes over to brown on all sides and transferring them to a plate as they are done. Return the cubes and their juices to the casserole and sprinkle with salt, pepper, and garlic.
   
2. Spread the onions over the top and bury the bay leaf among the onions. Top with the carrots and celery, sprinkle evenly with the flour, and pour the beer over all. Add the cloves, thyme leaves, and juniper berries, pressing them into the mixture.
   
3. Cover tightly and bake for 3 to 4 hours, or until the pork is very tender. Serve with mashed potatoes.
   

Pork has a natural affinity for apples. In this dish, their flavors blend as the dish bakes. Serve with a salad of shredded cabbage, carrots, and onions with a vinaigrette dressing.

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6 tablespoons butter, plus extra for the dish

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cup all-purpose flour

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teaspoon salt

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teaspoon dry mustard

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teaspoon pepper

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teaspoon ground allspice

4 bone-in pork chops, 1 inch thick

2 tablespoons brown sugar

1
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cups apple cider

1 package (8 ounces) egg noodles, cooked according to package directions

1 teaspoon caraway seeds

2 apples, cored, peeled, and sliced

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cup raisins

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teaspoon ground cinnamon

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1. Preheat the oven to 350°F. Lightly butter a shallow 2-quart casserole or 8-inch square baking dish.
   
2. In a small bowl, mix the flour, salt, mustard, pepper, and allspice. Coat the pork chops with the flour mixture. Set aside the remaining seasoned flour.
   
3. In a heavy skillet, melt 2 tablespoons of the butter, add the pork chops, and brown on both sides. Place in the buttered casserole.
   
4. Stir the brown sugar and reserved flour into the meat drippings in the skillet to make a thick paste. Over moderately high heat, gradually whisk in the apple cider and continue whisking until thickened and smooth. Remove from the heat.
   
5. Toss the noodles with the remaining 4 tablespoons butter and add the caraway seeds. Spread in the casserole. Arrange the apple slices over the pork chops and place on top of the noodles in the casserole, sprinkle with the raisins, and pour the sauce over all. Sprinkle with cinnamon. Bake, covered, for 1 hour or until the chops are tender. Serve hot.
   

Scalloped Mushrooms and Potatoes
makes a great accompaniment for this casserole. Pork is always tasty when cooked with fruit and a bit of sweetener. Here the molasses adds flavor and color to the mixture of orange and apricots.

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4 boneless pork chops, 1
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inches thick

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teaspoon salt, plus extra for seasoning

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teaspoon poultry seasoning

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cup orange juice

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cup chopped dried apricots

2 tablespoons light molasses

2 tablespoons apple cider vinegar

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cup water

2 tablespoons all-purpose flour

Salt

Pepper

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1. Preheat the oven to 350°F. Sprinkle the pork chops on both sides with the
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   teaspoon salt and the poultry seasoning and place in a shallow 2-quart casserole.
   
2. Combine the orange juice and apricots in a saucepan. Add the molasses and vinegar and heat the mixture to a boil. Pour over the chops, cover the dish with foil, and bake until the chops are tender and cooked through, about 45 minutes.
   
3. Remove the chops to a serving platter and keep warm. Pour cooking liquid from the casserole dish into a saucepan. Mix the water and flour to make a smooth paste and add to the saucepan. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute. Season to taste with salt and pepper. Pour the sauce over the chops and serve.
   

Boneless pork chops are very lean and it is easy to overcook them, which makes them dry. Here they cook on a bed of sliced apples, which helps preserve their moisture.