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Why is it working
- The destruction of the potatoes gelatinizes the starch so that they can easily explode if the potatoes are baked later.
- Cooking all the ingredients – potato, pork shoulder and vegetables – separates that all components of the hash are perfectly cooked.
- The remaining fried pork can be easily repeated and used in simple recipes, avoiding the development of remaining mouth fatigue.
To cook fatigue is one of the ways to relieve some pressure on cooking home food is a “batch” coagulation, such as big roasts such as this slowly cooked pork shoulderand then it will be creative with the remainder. Take this crunchy pork, which, as an example, uses a meat residue from roasted pork shoulders to produce a hearty mass, which can be served at any time of the day, whether for weekend breakfast or weekend dinner.
As Cooking a pot of beansSlowly fried pork is a delivery project that rewards you with a high taste. You can simply tear off the roast and pair with a simple sauce Chimichurri Or give him a complete festive treatment Thai-wasted baked pork is spread-But you can convert the remainder into light off -off recipes, just like the big batch of cooked white beans can be used in anything Mapo -stew -to a tuna and white bean salad and A creamy white bean sauceOr
This crunchy pork uses our preferred Techniques to make large potato hash-Para-cooking potato vinegar To maximize internal sensitivity and external crunch, and to cook all parts (potatoes, vegetables and pork) to make them perfectly crisp, instead of becoming a humid, wet mess. After the asparagus and a Serrano Chili Charring, crunch the shoulders of a crisp fried pork in a cast iron frying pan in the baked, organized pork fat (hopefully we do not throw out a good pork grave, but if you do, you can use vegetable oil in place). After the pork picks up the carnites-Like crunch, we pay attention to crunch the parked potatoes before throwing them with ground coriander, chili powder and cumin (this hash gives great inspiration to the great Taco filling combinations of all time, chorizo and potatoes).
Vegetables and pork are returned to the pan and throw away everything with any sustained dripping (once again prove how good you can taste from one of the roasts). To the top of the hash with peanuts and coriander, perhaps a fried egg or two, if you feel the fork annual mood (you don't need them yet) and serve heated tortillasfresh lime and bright Green sauce– This hash is a residual meal that is nothing more than a rehash.
June 2020
The best way to use the remaining pork is to make this simple solidal meal
Cooking method
(Keep on the screen awake)
For the hash:
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1 1/2 pound (675 g) Yukon is golden or Russet potatoCut to 3/4 inch cubes (see comment)
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2 tablespoon (30 ml) distilled white vinegar
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Kosher salt And freshly ground black pepper
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10 ounce (285 g) asparagus (about 1 bouquet), The ends of Woody cut
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1 fresh serrano Chile (about 10 g)
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1/4 cup (60 ml) fried pork or vegetable oilshared (see comment)
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12 ounce (340 g) fried pork2 -inch long pieces (see note)
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1/2 teaspoon ground coriander
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1/4 teaspoon chile
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1/4 teaspoon ground cumin
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Reserved drops -from fried pork (optional)
To serve:
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Thinly sliced piggy and/or roughly chopped fresh coriander leaves and gentle stems
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Scrambled egg (optional)
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Heated corn or flour tortillas (optional)
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Lime wedges
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Homemade or bought in shop Green sauce (optional)
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For the hash: Place the potatoes in a 3 quarts pan and cover with 2 quarters of cold water. Add vinegar and 2 tablespoons of kosher salt. Boil the high heat. Reduce to cook and cook until barely gentle, approx. 7 minutes after the source. Croduce potatoes in a filter pot and set aside.
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In the meantime, heat a large cast iron pan for 5 minutes. Add asparagus and serrano to the pan and arrange it in a single layer. Cook, occasionally spinning until the asparagus and serrano are charged, and the asparagus are not cooked, for 4-6 minutes for a thin spear for 5-8 minutes in the case of a thick spear. Carefully add 1 teaspoon (5 ml) pork fat (or vegetable oil) in the pan, discard the vegetables and lightly season with salt and pepper. Place the vegetables in the cutting board. Once the vegetables are cool enough to treat, cut the asparagus into 2-inch pieces and cannot be taken and gently cuts serrano. Set aside.
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Wipe out the pan, return it to the stove and reduce heat. Add 1 tablespoon of plus 2 teaspoons (25 ml) pork fat (or vegetable oil) and the peeled pork shoulders are arranged in the now empty pan and arrange a single -layer pork. Season lightly with salt and pepper and cook, occasionally mixed until the pork is golden brown and crispy on all sides for 8-10 minutes. Use a slotted spoon to move the pork to a plate and set it aside.
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Add the remaining 2 tablespoons (30 ml) pork fat (or vegetable oil) to the pan and increase the heat to moderately high. Add potatoes and arrange the worst layer. Season lightly with salt and cook, occasionally mixed and tossed until the potatoes are deep brown and crispy on all sides, approx. 20 minutes. Add coriander, chili dust and cumin and cook, often mixed until fragrant, approx. For 30 seconds. Return the pork, asparagus and the Serrano pan, and the fried pork shoulder (if saved them), and continue to cook until all parts are approx. Heated for 2 minutes. Season with salt and pepper.
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To serve: Sprinkle the hazelnuts and/or coriander over the hash and with fried eggs (if used). Serve immediately, handing over the heated tortillas (when used), lime and salsa verde at the table.
Special equipment
Note
Yukon gold potatoes will last together and slightly more creamy centers and less crisp than Russs. Russset will give crisper results, but the potatoes will fall slightly.
Reserved pork fat from fried pig shoulder will produce the most delicious hash, but if you have not saved fat (or no longer used), vegetable oil will also work. Using the maintened pork fat, the taste of the hash is improved by adding the baked pork shoulder. The story is moral: don't waste anything when pork shoulder.
This recipe has been tested with the remaining roasted picnic shoulders and in pork, and although both cuts work well, we prefer the sensitivity and extra peel of the pork pack. You can read more about the difference between the two cuts. hereOr
Make-Head and Storage
Hash is best enjoyed in airtight container for up to 2 days. Before serving, heat and reinstall in a cast iron pan with 1 tablespoon (15 ml) pork or vegetable oil.