Pork en mole recipe

The other weekend I wandered in a very nice mexican Supermercado where they sold, among other things, homemade (well store made) mole poblano. I would never have the patience (or the time) to study the recipe for mole poblano, pick out all the ingredients, measure them and cook them for the time required to make some good mole, so I picked some of that mole poblano up.


  • 4 slices pork loin
  • 1 onion
  • 1 large sweet potato
  • 2 spoon mole poblano
  • EVOO


  1. First I warmed a bit of oil and seared the pork in it on both sides. I then added the diced onion and the diced sweet potato. After a quick stir, I added the mole and about 2 cups of water. I stirred until the mole was well dissolved in the water and let everything cook. I cooked the dish for about 20 minutes, basically until the mole was of a nice thick consistency.
  2. The mole turned out to be very good: slightly spicy with the sweet undertones of chocolate and the heartiness of the nuts. It was very difficult for me not to lick the plate.

Homemade Pork Belly Recipe

And as I promised, here the recipe for the pork belly. It is easier to tackle than the sopressata of last week and it doesn’t require finding a head (or staring at it – i.e., the head – while you cook it). I served it cold and thinly sliced, but I think you can also cut it thicker and reheat it. I found it delicious this way, but to each one its own, right?

The only thing about cooking belly this way is that it has to be cooked slowly. And it has to be brined before cooking. So it takes a while. But you will be rewarded with deliciously tender meat and fat, rather than chewy and rubbery.

Pork belly


  • 2 lbs pork belly with the skin
  • salt
  • pepper
  • rosemary
  • sage
  • pork (or other meat) broth


  1. Rub the belly with salt, freshly cracked pepper and the aromatic herbs and place in the fridge to brine for 24 hours.
  2. Wash the belly and pat it dry. Re-season it and sear in a pan that can go in the oven.
  3. Add enough broth to the pan that it would cover the belly up to half. Cover the pot and place the belly in a 185F oven. The idea is to cook the belly at a very low heat, so if you have a crockpot, you can place the belly with its liquid in the crock pot.
  4. Let cook for 8-12 hours turning the belly every hour or so.
  5. Place the belly in a container, cover with the broth and let it cool down.
  6. When you want to eat it, dig it out of the broth/gelatine, trim off the skin and slice very thinly, ideally using a meat slicer.

Pork and Peaches Recipe

It’s time for the swap! And today we have been given quite the challenge: pork cake. And is not a pot pie it is an actual cake with molasses, ground pork and eggs. I rapidly decided that would not work for me. And I moved to another version of pork with fruit: pork cutlets with roasted peaches and capers. Might not be as vintage as pork fruit cake, but it has pork and fruit and more importantly it is delicious! And quick too.

I am curious to see what my fellow swapper made of this recipe! Really cannot guess. If you are curious too go check it out at the end of the post!

And quick is important to me these days because I’m quite busy and very stressed out and spend all my little free time sleeping and worrying. In case you are wondering part of the busyness comes from the two job interviews have lined up next week. And there will be another one coming in a little while. Hopefully something will work out.

By the way, so sorry I am not visiting all your fabulous blogs! And not answering comments and sometimes not even emails. I’m being an horrible blog-friend…

And sorry for the horrible pics.. BF broke my camera :(. On the bright side he bought me an iPad!!

Pork and peaches


  • 6 thin cut pork cutlets
  • 2 peaches
  • 2 tbsp capers
  • 3 sprigs thyme
  • olive oil
  • salt
  • pepper
  • white wine


  1. Warm up olive oil in a pan and add in the thyme sprigs. When it is hot add the well seasoned pork cutlets and sear them.
  2. Once they are well seared, take the cutlets out and add the sliced peaches in the pan.
  3. Add the capers and then the wine and let the peaches cook.
  4. When the peaches are well cooked add the cutlets back in the pan and let them warm back up.
  5. Serve hot.

Barbecue cola pork recipe

Today is my first Secret Recipe Club reveal and I am super excited. I had asked April to join the club quite a while ago, and I was psyched when she wrote me back and accepted me in the club. And I was even happier when I got my first assignment.

I was assigned to Leah’s beautiful blog: So, How’s It Taste? The great thing about her blog is that with every recipe she tells us how it tastes. And she tells it like it is: if something did not turn out great Leah lets us know.

Leah is a talented baker and has many recipes for cookies, cakes, and other fun desserts on her blog, but I am not that much of a baker. I didn’t one to do her a disservice and bake an horrible cake, I decided to showcase one of her savory recipes.

There were many to choose from and I was tempted by many, but I could not resist her barbecue cola chicken. Even if it was winter and the temperature in the Midwest approaches 0F making it de facto impossible to grill outside. Even if I did not have barbecue sauce. Even if I didn’t have chicken.

So i made my own barbecue sauce, I substituted the chicken with pork and I used the oven to grill my meat. The result was outstanding! I think I might never grill again without BBQ sauce and cola.

Cola BBQ pork


Cola BBQ sauce

    • 1 cup ketchup
    • 1 tbsp mustard
    • 1/3 cup vinegar
    • 2 tbsp worchester sauce
    • 1 tsp chili paste
    • salt
    • pepper


  • 1 can cola
  • BBQ sauce
  • 2 thick slices of grilling pork meat


  1. Mix all ingredients for the bbq sauce in a pot and put on a the fire + the cola. Cook for about 1 and 1/2 hour or until thick and reduced to about 2/3.
  2. Place the meat in a ziploc bag with the cola bbq sauce and let to marinade for 6 hours (and up to 12) in the fridge.
  3. Place the meat on a rack in an oven dish. The rack helps in achieving a BBQ like effect because it keeps the meat from sitting in its own grease as it bakes.
  4. Cook in a 400F oven for 45 minutes occasionally, turning and brushing the meat with some of the reserved marinade.

Pancetta wrapped pork tenderloin with leeks

Today  I will share a delicious pork tenderloin recipe. It is easy to make that you can whip it up for a quick weeknight dinner, but impressive enough to serve your guests.



Pancetta wrapped pork tenderloin with leeks


  • 1 pork tenderloin
  • 6-8 thinly sliced pancetta slices
  • 2 leeks
  • Salt
  • Pepper
  • Olive oil
  • White wine


  1. In a pan, saute the thinly sliced leeks in a drizzle of warm olive oil. Salt and let cook until they are well caramelized adding a bit of white wine if needed (it will take 15-20 minutes).
  2. Meanwhile, salt and pepper the pork loin and wrap it in the pancetta.
  3. When the leeks are well cooked, make room for the tenderloin in the pan by pushing the leeks to the side and sear the tenderloin.
  4. Add half a glass of the white wine and let it evaporate. Then cover and keep cooking for 15-20 minutes turning the tenderloin every 5 minutes or so for even cooking. Add more wine (or a bit of broth) as needed to avoid scorching.
  5. Uncover for the last few minutes of cooking to make let the liquids evaporate.
  6. Serve hot.