Stock:
turkey carcass
2 stalks celery w/leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
In large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to simmer for 2 to 3 hours. Strain and discard vegetables and bones. Reserve turkey stock.
Soup:
3 T butter
1 c chopped onion
1 c chopped celery
2 tsp dried thyme (I use 1 and 1 half tsp)
2 c chopped carrots
1 c rice
2 c chopped leftover turkey
1 c frozen or leftover corn- if frozen, add with rice
3 T fresh parsley
salt and pepper
In large pot, melt butter and cook onions until tender. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to simmer. Cook until vegetables and rice are tender. Stir in turkey, corn, and parsley.
Sunday, November 29, 2009
Monday, November 23, 2009
chicken enchiladas
3 Tbsp vegetable oil
1 large onion, finely chopped
3 Tbsp flour
1 29 oz can tomato sauce
1 Tbsp chili powder
2 1/2 tsp cumin
1 1/2 tsp salt
Shredded chicken from a 2 lb bird
1 lb muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
12 tortillas
In a medium saucepan, heat the oil over medium-high heat. Add 2/3 of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups of water and the tomato sauce, chili powder, cumin and salt, bring to a boil. Simmer for 5 minutes, set aside. Preheat the broiler. In a large bowl, mix the chicken, 2/3 of the cheese and the chiles. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese, broil until golden-5-7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
1 large onion, finely chopped
3 Tbsp flour
1 29 oz can tomato sauce
1 Tbsp chili powder
2 1/2 tsp cumin
1 1/2 tsp salt
Shredded chicken from a 2 lb bird
1 lb muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
12 tortillas
In a medium saucepan, heat the oil over medium-high heat. Add 2/3 of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups of water and the tomato sauce, chili powder, cumin and salt, bring to a boil. Simmer for 5 minutes, set aside. Preheat the broiler. In a large bowl, mix the chicken, 2/3 of the cheese and the chiles. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese, broil until golden-5-7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
easy rice
1 tsp garlic clove, minced
1/2 tsp onion, minced
Saute in 1/2 stick of butter. Add 1 cup of rice, then add 2 1/2 cups of hot water, 1 Tbsp instant minced chicken bouillon. Cook for 20 minutes. Grate 1/4 cup of Parmesan cheese and season with black pepper.
1/2 tsp onion, minced
Saute in 1/2 stick of butter. Add 1 cup of rice, then add 2 1/2 cups of hot water, 1 Tbsp instant minced chicken bouillon. Cook for 20 minutes. Grate 1/4 cup of Parmesan cheese and season with black pepper.
aunt reba's chicken
Bread chicken as if to make chicken cutlets. Roll up. Melt 1/2 stick of butter in a baking pan. Pour over 1/2 cup of water and 2 chicken bouillon cubes. Bake for 30 minutes at 375 F or 45 minutes at 350 F.
Sunday, November 22, 2009
roasted pork loin with fig sauce
fig sauce:
2 1/2 cups port
1 1/4 cups chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
pork:
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 4-4 1/2 lb boneless pork loin
1 cup chicken broth
For the sauce: in a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper.
For the pork: preheat the oven to 425 F. Stir the oil, rosemary, 1 Tbsp of salt, and 1 1/2 tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until the pork reaches an internal temperature of 145 F, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste. Using a large, sharp knife, cut the pork crosswise into 1/4 inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve.
From Giada de Laurentiis' Everyday Italian
2 1/2 cups port
1 1/4 cups chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
pork:
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 4-4 1/2 lb boneless pork loin
1 cup chicken broth
For the sauce: in a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper.
For the pork: preheat the oven to 425 F. Stir the oil, rosemary, 1 Tbsp of salt, and 1 1/2 tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until the pork reaches an internal temperature of 145 F, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste. Using a large, sharp knife, cut the pork crosswise into 1/4 inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve.
From Giada de Laurentiis' Everyday Italian
omelet for two
1/4 lb thick-cut bacon
1 Tbsp unsalted butter
1 cup medium-diced Yukon Gold potato
1/2 cup chopped yellow onion
5 extra large eggs
2 Tbsp milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions
4 oz extra sharp Cheddar, diced, plus grated cheese for garnish
Preheat the oven to 350 F. Cut the bacon crosswise in 1 inch pieces. Cook the bacon in an 8 inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15-20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.
From Ina Garten's Barefoot Contessa at Home
1 Tbsp unsalted butter
1 cup medium-diced Yukon Gold potato
1/2 cup chopped yellow onion
5 extra large eggs
2 Tbsp milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions
4 oz extra sharp Cheddar, diced, plus grated cheese for garnish
Preheat the oven to 350 F. Cut the bacon crosswise in 1 inch pieces. Cook the bacon in an 8 inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15-20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.
From Ina Garten's Barefoot Contessa at Home
manicotti
Tomato Sauce
2 28 oz cans diced tomatoes in juice
2 tbsp olive oil
3 cloves garlic, minced (1 tbsp)
½ tsp red pepper flakes
2 tbsp chopped fresh basil
Cheese filling
3 cups ricotta
4 oz grated parmesan (2 cups)
8 oz shredded mozzarella (2 cups)
2 lg eggs, lightly beaten
¾ tsp salt
½ tsp pepper
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
16 no boil lasagna noodles
1-For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2-Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3-For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4-To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5-Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6-Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
2 28 oz cans diced tomatoes in juice
2 tbsp olive oil
3 cloves garlic, minced (1 tbsp)
½ tsp red pepper flakes
2 tbsp chopped fresh basil
Cheese filling
3 cups ricotta
4 oz grated parmesan (2 cups)
8 oz shredded mozzarella (2 cups)
2 lg eggs, lightly beaten
¾ tsp salt
½ tsp pepper
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
16 no boil lasagna noodles
1-For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2-Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3-For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4-To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5-Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6-Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Sunday, November 15, 2009
beef and butternut squash chili
6 large ancho chiles, stemmed, seeded and coarsely torn
6 slices bacon
1 ¼ lbs. onions, chopped (about 4 c.)
3 lb. chuck roast, cubed (can substitute brisket)
Salt
6 cloves garlic, peeled
2 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
14.5 oz. can fire-roasted diced tomatoes
12 oz. bottle of beer (preferably Mexican)
7 oz. can diced roasted green chiles
½ c. finely chopped fresh cilantro stems
Half oz. bittersweet chocolate
3 ½ lb. butternut squash, peeled, seeded and cubed
Half a lime
Garnishes
Fresh cilantro leaves
Chopped red onion
Chopped scallions
Diced avocado lightly dressed with lime juice and salt.
Shredded Monterey Jack cheese
Tortilla strips deep fried in canola oil and heavily seasoned with sea salt
Place chiles in medium bowl. Pour 1-2 cups of boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350 degrees. Saute bacon in heavy large ovenproof pot to render fat. Remove bacon from pot and reserve for another use. Add onions to bacon fat and reduce heat to medium; cover and cook until tender, about 5 minutes. Remove onions from pot and reserve. Add a tablespoon or two of canola oil to pot and brown beef over high heat in batches so as not to overcrowd the pan. Season each batch of beef as it browns. Add beef and onions back into pot.
Meanwhile as beef browns, drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander and 1½ teaspoons of salt. Blend to puree, adding more soaking liquid if too thick. Pour puree over beef and onions in pot. Add tomatoes with juices, 1 cup water, beer, green chiles, cilantro stems and chocolate. Stir to coat evenly.
Bring chili to a boil then cover and place in oven. Cook for 2 hours then remove from pot from oven and stir. Place lid back on pot so that it is half on and half off so as to allow for a slow evaporation of the liquid. Continue to cook for another hour. Once again, remove pot from the oven and stir. Add squash and continue to cook with pot half covered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered – about 45 more minutes. Juice half a lime into chili and stir. Season chili to taste with additional salt, pepper and lime juice if needed. Serve in bowls with garnishes.
6 slices bacon
1 ¼ lbs. onions, chopped (about 4 c.)
3 lb. chuck roast, cubed (can substitute brisket)
Salt
6 cloves garlic, peeled
2 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
14.5 oz. can fire-roasted diced tomatoes
12 oz. bottle of beer (preferably Mexican)
7 oz. can diced roasted green chiles
½ c. finely chopped fresh cilantro stems
Half oz. bittersweet chocolate
3 ½ lb. butternut squash, peeled, seeded and cubed
Half a lime
Garnishes
Fresh cilantro leaves
Chopped red onion
Chopped scallions
Diced avocado lightly dressed with lime juice and salt.
Shredded Monterey Jack cheese
Tortilla strips deep fried in canola oil and heavily seasoned with sea salt
Place chiles in medium bowl. Pour 1-2 cups of boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350 degrees. Saute bacon in heavy large ovenproof pot to render fat. Remove bacon from pot and reserve for another use. Add onions to bacon fat and reduce heat to medium; cover and cook until tender, about 5 minutes. Remove onions from pot and reserve. Add a tablespoon or two of canola oil to pot and brown beef over high heat in batches so as not to overcrowd the pan. Season each batch of beef as it browns. Add beef and onions back into pot.
Meanwhile as beef browns, drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander and 1½ teaspoons of salt. Blend to puree, adding more soaking liquid if too thick. Pour puree over beef and onions in pot. Add tomatoes with juices, 1 cup water, beer, green chiles, cilantro stems and chocolate. Stir to coat evenly.
Bring chili to a boil then cover and place in oven. Cook for 2 hours then remove from pot from oven and stir. Place lid back on pot so that it is half on and half off so as to allow for a slow evaporation of the liquid. Continue to cook for another hour. Once again, remove pot from the oven and stir. Add squash and continue to cook with pot half covered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered – about 45 more minutes. Juice half a lime into chili and stir. Season chili to taste with additional salt, pepper and lime juice if needed. Serve in bowls with garnishes.
fried rice
Ingredients:
2 large eggs
2 tsp plus 1 Tbsp vegetable oil
Chinese Barbecued Pork
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup minced scallions
1/2 a white onion, thinly sliced into half moons
1 Tbsp soy sauce
freshly ground black pepper
Instructions:
Lightly beat the eggs. Heat a wok over medium high heat until hot but not smoking. Add 2 tsp of oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow the pancake to cool slightly, then cut into 1/4 inch wide, 2 inch long strips. Cut barbecued pork into 1/4 inch dice to make about 1 1/4 cups.
Add the remaining 1 Tbsp of oil and rice to wok, and stir fry for 2-3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir frying 34 minutes, or until the rice is beginning to brown slightly. Add the soy sauce and pepper, stir fry 1 more minute or until well combined.
2 large eggs
2 tsp plus 1 Tbsp vegetable oil
Chinese Barbecued Pork
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup minced scallions
1/2 a white onion, thinly sliced into half moons
1 Tbsp soy sauce
freshly ground black pepper
Instructions:
Lightly beat the eggs. Heat a wok over medium high heat until hot but not smoking. Add 2 tsp of oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow the pancake to cool slightly, then cut into 1/4 inch wide, 2 inch long strips. Cut barbecued pork into 1/4 inch dice to make about 1 1/4 cups.
Add the remaining 1 Tbsp of oil and rice to wok, and stir fry for 2-3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir frying 34 minutes, or until the rice is beginning to brown slightly. Add the soy sauce and pepper, stir fry 1 more minute or until well combined.
chinese barbecued pork
Ingredients
4 pound boneless pork butt, cut into 8 strips and excess fat removed
1/2 cup sugar
1/2 cup soy sauce
6 Tbsp hoisin sauce
1/4 cup dry sherry
1/4 tsp ground white pepper
1 tsp Chinese five-spice powder
1 Tbsp toasted sesame oil
2 Tbsp grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 tsp)
1/4 cup ketchup
1/3 cup honey
Instructions
1-Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
2-While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.
3-Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.
4-Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
5-Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.
4 pound boneless pork butt, cut into 8 strips and excess fat removed
1/2 cup sugar
1/2 cup soy sauce
6 Tbsp hoisin sauce
1/4 cup dry sherry
1/4 tsp ground white pepper
1 tsp Chinese five-spice powder
1 Tbsp toasted sesame oil
2 Tbsp grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 tsp)
1/4 cup ketchup
1/3 cup honey
Instructions
1-Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
2-While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.
3-Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.
4-Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
5-Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.
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