2 pork tenderloins (I'd prefer shoulder but this is all I could find at the store) cleaned of excess fat and silverskin then cubed
2 shallots - sliced
1 onion - sliced
1 tbsp garlic - chopped
2 sm. hot peppers - chopped (the smaller the pepper the bigger the bite)
3 cups chicken stock
1 tbsp paprika
1 tbsp cumin
1 tbsp chili powder
a whole lotta time.
To start off I got all my veggies chopped up. Remember to wash your hands after cutting the hot pepper. Touching your eyes, lips, anything sensitive is a big no no if you forget. Trust me on this one, milk wont help you flush out your eyes.
I didn't show the peppers being cut, just make sure to remove the stem and pith (white stuff). Keep the seeds in if you need extra spice, I used two little ones and gave 'em a rough chop. Next, move on to the pork. If you look closely you'll see that there's a shiny thick looking layer over some of the meat. This is called silverskin. You can't really digest it or chew through it so you might as well just cut it out. Using a long thin blade (a boning knife if you have it) slide the tip under a small section and pull the knife under it, with the blade slightly angled up. This will ensure that you lose as little meat as possible. Now you just go back and remove the other side. Keep this up until your pork is a uniform pink color. Then cube.
Once all your meat is cut, get your large sautee pan ready with some oil. You want to make sure your pan is hot to get a good sear on the meat. Another little tip to a good sear is make sure your meat is dry! Too much moisture causes steam, not browning. Steam has no taste while brown bits are delicious.
Once all your pork is seared off you can remove it and put it into whatever you're going to be braising in. I kept the sautee pan hot and just dumped all the veggies in there. I sweat them for a bit, added the garlic (never add your garlic too early, it might burn. Get other things cooked down a little more first, then bang it in.) After all of that cooked together for maybe..5 minutes I added in my chicken stock. While waiting for my braising liquid to come to a boil I threw a bunch of spice at my pork and let it sit around for a bit.
Next you put the two together and throw it in the oven in a tightly lidded casserole dish. I had this in for about three hours and 300. Once that happens you remove the pork from the braising liquid and shred it all. I put the braising liquid back on the stove, reduced it by half (maybe a bit more) and started adding ketchup (about 2 tbsp), honey (another 3tbsps) and a little dollop of store bought bbq sauce to round it out. Once my sauce thickened a little I put the pork back in an began to feast.
Next up... Dog Biscuits! Honey Dog cookies to be exact.
This ones real easy
1 1/4 cups whole wheat flour
1 1/2 cups porridge oats
2 tsps baking powder
2 tbsp butter ( I used margarine (i know i know) instead. It worked just fine)
2 tbsps honey
2 eggs
2/5 cup (100 ml) milk
flour for dusting.
This was super super easy and ginger loved the hell outta them. She was watching me the entire time.
Mix all your dry ingredients together, then flake in the margarine. Have you ever made pie crust? It's the same thing as that. Use your palms to rub the butter/marg. into the flour and oats, try not to melt it all. Afterwards add all the wet ingredients in. Mix together loosely, it'll be super sticky. Dust your tray with a bit more flour and roll into little balls. This makes about..30 or so little cookies, and is great if your dog has friends (mine doesn't, she's a bit of an ass) Your oven needs to be on at 400 degreets and these babies are going in for 15-20 minutes. These need to sit in the oven for an extra two hours after it's been turned off so they can dry out. However, it's totally worth it.
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