Pork, The Versatile Meat

For years, pork was advertised as "the other white meat."

To that you could certainly add -- versatile!

As food prices continue to rise, it makes sense to make the most of your grocery dollars, and one way to do that is to use one item in as many dishes as possible.

On The Early Show Wednesday, Michael Psilakis, who's executive chef of three New York restaurants, showd how to do that with pork.

Psilakis has been turning the food world upside down with his modern twist on Greek cuisine. His inventive and flavorful Greek dishes have been winning over editors and diners alike at his eateries.

On the show, he had a roast pork recipe that yields three other dishes.

A rack of pork doesn't cost too much; The Early Show found it in New York for about $4 a pound. An average one weighs about four pounds so, for a little less than $20, you have your main ingredient for at least three meals.

Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat, which makes it flavorful.

The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. For reference, a pork rib roast/rack of pork is a simpler version of a pork crown roast, which is a pork rib roast/rack of pork turned into a circle and tied. That's obviously a less-expensive cut than beef or lamb.

This cut makes a show-stopping centerpiece for an elegant dinner.

Pork rib roast isn't always available in the supermarket meat case, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be "frenched": Simply cut the meat away from the end of each rib, so part of each bone is exposed. A butcher also can do this for you.

RECIPES

Roast Rack of Pork:

1 6-bone rack of pork (chimed & tied)
2 Apples (sliced into half-inch wedges)
1 Sweet onion (julienne)
2 Cinnamon sticks
4 Cloves
3 Cups apple cider
1/4 Cup brandy
3 tbls butter
Olive oil
Salt & pepper

1. Preheat oven to 350.
2. Season rack of pork with salt & pepper.
3. Using medium heat, sear well on all sides in a heavy bottom sauté pan.
4. Transfer pork to roasting pan.
5. Using medium heat, in the same sauté pan add apples, onion, cinnamon stick, clove & butter and sauté until onions are translucent.
6. Deglaze with brandy, add apple cider & reduce by half.
7. Pour the mixture over pork and then place the roasting pan in the oven.
8. Roast, basting constantly, until internal temperature is 145°

Ham Hash & Fried Eggs

1 cup leftover pork (diced)
8 eggs
3 large potatoes (diced & par boiled)
6 thick cut, double smoked bacon slices (diced)
1 onion (diced)
1 red bell pepper (diced)
5 sage leaves
4 tbls butter
2 Heads Frisée (cleaned & rough cut)
1 cup crumbled gorgonzola
1 red onion (julienne)
Salt and Pepper to taste
Olive oil

Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

1. Render bacon in frying pan with oil. Reserve bacon & oil separately
2. Place reserved oil back into frying pan and add diced pork, onion, sage and bell pepper.
3. Sauté until pork is lightly browned.
4. Add potato and cook until well browned.
5. Season to taste with salt and pepper.
6. Place frisée, red onion & crumbled gorgonzola in mixing bowl and set aside.
7. Fry eggs in oil & butter. Season to taste with salt and pepper.
8. To plate distribute hash, top with fried eggs, then add the frisee. Then dress the frisee with vinaigrette.

For more recipes, go to Page 2.

Sliced Pork Gyro

12 oz leftover pork thinly sliced
4 pita bread
Tzatziki sauce
1 onion (sliced into rings & grilled)
1/2 cup roasted pepper (julienne)
6 pepperoncini (cut into rings)
1 Fennel bulb (shaved on mandolin)
1 Lemon
Olive oil
1 tsp dried oregano
4 Mint leaves (julienne)
Salt & pepper

1. Quickly saute pork in oil over high heat.
2. Transfer pork with slotted spoon to mixing bowl.
3. Then to the same pan, add onion, peppers, pepperoncini, mint, oregano & fennel.
4. Dress with lemon juice & oil.
5. Season to taste.
6. Distribute among pita & top with tzatziki sauce.

Pork Mac & Cheese

2 Cups Leftover Pork (cubed)
1/2 pound elbow macaroni (cooked al dente)
3 tbl butter
3 tbl ap flour
3 cups milk (warm)
1 egg
12 oz pepper jack cheese
5 Jalapeños (seeds removed & diced)
1 onion (diced)
6 thick cut, double smoked bacon slices (diced)
Canola oil

1. Preheat oven to 350°
2. Render bacon in frying pan with a 1 teaspoon of oil. Cooked until bacon is nicely browned. Use a slotted spoon to remove the bacon. Reserve both the bacon and the oil in separate safe bowls.
3. Place reserved oil back into frying pan and add pork, onion, sage & bell pepper.
4. Sauté until pork is lightly browned.
5. Transfer the mixture to colander to allow excess oil to drain off.
6. In a separate heavy bottom pan, melt butter, then add the flour. Using a wooden spoon, stir the flour into well incorporated with the butter. Use low heat. This should take about five minutes. Take care to not brown the butter.
7. Add warm milk and simmer for about 5 minutes.
8. Add egg & cheese until combined in the pan.
9. Add pasta to coat.
10.Fold in remaining ingredients & transfer to casserole dish
11.Bake for 30 minutes.
12.Allow to rest for ten minutes before serving.