Pork Roast with Vegetables & Korean-Style Shrimp Pancakes

Pork Roast with Vegetables

Ingredients

For the rub:
·         1 tsp salt
·         2 tsp garlic powder
·         2 tsp fresh-cracked black pepper
·         1 tbs fresh thyme, chopped
·         1 tbs smoked paprika
·         5 garlic cloves, finely chopped
·         1 tbs olive oil
For the roast and vegetables:
·         1 4-pound pork roast, trimmed*
·         2 large carrots, peeled and cut
·         1 large parsnip, peeled and cut
·         6 small white onions
·         6 yellow potatoes, halved*
·         3 bay leaves
·         1 Honeycrisp apple, quartered
·         250ml alcoholic apple cider
·         Garnish with sprouts or microbeans
·         Gravy – 1 pack peppercorn gravy

Instructions

1.      Remove pork shoulder from refrigerator and bring to room temperature.
2.      Place rack in middle position of oven and preheat to 325°F. Place salt, garlic powder, pepper, paprika, thyme and garlic into small bowl. Drizzle in olive oil and mix together to form a paste. Rub paste over pork.
3.      Place bottom of a covered roasting pan onto stovetop and bring to temperature on medium-high heat. Add about 2 tablespoons of olive oil, and when the oil is shimmering, begin searing pork, about 3 minutes on each side.
4.      Nestle vegetables, apple and bay leaf around the pork and pour the apple cider over the roast. Cover and place in oven. Roast for 2 1/2 hours, ladling pan juices over the roast and vegetables after every hour of cooking, and leave uncovered for the final 30 minutes.
5.      Remove from oven and rest for 5 minutes before transferring to cutting board. Discard bay leaves and transfer vegetables to a service platter. Trim butcher’s string off roast and slice to desired thickness. Serve the meal family style or assemble on individual dinner plates. Garnish with a sprinkling of microgreens and gravy. Serve immediately.

*In flyer February 26-March 4, 2023
Recipe and photo credit: Weekend at the Cottage

Korean-Style Shrimp Pancakes

Ingredients

·         1 1/2 cups All-purpose Flour
·         1 tsp Salt
·         2 pinches of Black Pepper
·         3 large Eggs
·         1 cup Water
·         8 Green Onions, sliced in half lengthways
·         12 L Shrimp, peeled & deveined, half lengthways
·         Vegetable Oil for cooking
Dipping Sauce
·         2 tbs Light Soy Sauce
·         1 tbs Rice Vinegar
·         2 tsp Gochujang
·         1 tsp Sugar
·         1 tsp Sesame Oil
·         1 Green Onion, finely chopped
·         some Sesame Seeds

Instructions

1.      Prepare the Dipping Sauce. Combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Gochujang, Sugar, Green Onion, and Sesame Seeds. Set aside.
2.      Prepare the pancake batter. In a small bowl, whisk together 3 Eggs and Water until well combined. Set aside.
3.      In a large bowl, mix All-purpose Flour, Salt, and Black Pepper. Pour in the egg mixture and mix until you get a smooth texture.
4.      Then add in the Green Onions and mix to combine.
5.      In a 20 cm non-stick frying pan, add some Vegetable Oil, on medium-high heat. Add about half the batter and distribute it evenly in the pan.
6.      Before the pancake sets, evenly place 6-8 pieces of Shrimp. Cook for 3-4 minutes.
7.      When the bottom of the pancake turns golden, flip the pancake. Cook for another 2-3 minutes until the Shrimp are cooked.
8.      Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making another pancake (or more depending on the size of your pan).
9.      Cut the pancake in slices and serve warm with the pre-made Dipping Sauce. Enjoy!

*In flyer February 26-March 4, 2023
Recipe and photo credit: Cook Cook Go