Roasted Pork Belly

Ingredients

• 3 pounds pork belly, skin on
• canola oil
• 1/2 head garlic, minced
• salt
• cayenne
• cumin

Method

1. Preheat the oven to 350°F.
2. Score the skin of the pork belly in parallel lines about 1/4 inch apart, cutting through the fat but not the meat.
3. Mix together salt and spices.
4. Rub spice mix all over the pork belly.
5. Put pork skin-side up on a rack in a roasting pan.
6. Drizzle oil on pork then sprinkle a bit more salt over top.
7. Put pork in oven and cook for about 2 1/2 hours.
8. Increase temperature to 425°F and roast for about 20 minutes longer.
9. Remove from oven and let meat rest for about 10 minutes.
10. Slice thinly using the scores in the skin as a guide.

Source

Adapted from www.thespruceeats.com/slow-roasted-pork-belly-crispy-skin-3059509

Breakfast in a Cup

Ingredients

• 24 slices bacon
• 6 slices bread
• 1/2 cup grated cheddar cheese
• 12 eggs
• salt
• pepper

Method

1. Preheat oven to 400°F. 
2. Grease a 12 cup muffin pan.
3. Cut circles out of the bread to put in bottom of each muffin cup.
4. Partially cook the bacon on the stove (render the fat out, but do not let it get crisp).
5. Line the outside of each muffin cup with 2 slices of bacon.
6. Put a bit of grated cheese in each muffin cup on top of the bread.
7. Crack an egg into each muffin cup on top of the cheese.
8. Put in oven and bake until bacon is crisp and eggs are desired doneness (about 15-20 minutes).
9. Remove from oven and add salt and pepper to taste.

Source

Adapted from bakeatmidnite.com/bacon-and-egg-muffins/

Sweet and Sour Ribs

Ingredients

• 2 pounds ribs, browned

• 1 onion, finely diced
• 1/2 cup ketchup
• 1/2 cup white vinegar
• 3/4 cup water
• 3/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon chilli powder
• salt
• pepper

Method

1. Preheat oven to 250°F.
2. Mix together all ingredients except browned meat.
3. Put browned meat in a baking dish.
4. Pour sauce over meat.
5. Cook uncovered for about 3 hours.

Source

Barkley family recipe.

Porchetta

Ingredients

• 5 pounds boneless skin-on pork belly
• 3 pounds boneless pork loin roast
• 10 cloves garlic, crushed
• 2 tablespoons coarse salt
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried chilli flakes
• 3/4 cup white wine

Method

1. Combine seasoning ingredients into a smooth paste.
2. Place the pork belly on a clean, flat surface, skin side down.
3. Score the meat with a knife, then rub the seasoning paste in.
4. Sit the loin long-side parallel to the shorter side of the belly, then roll up tightly.
5. Tie up the roll tightly with butcher's string every 2 inches.
6. Put roast, uncovered, into the fridge for at least 8 hours.
7. Remove roast from fridge and allow to warm up to room temperature.
8. Preheat oven to 325°F.
9. Pat the meat as dry as possible with paper towel.
10. Put the meat on a rack in a roasting pan and then into the oven.
11. Roast for 4 hours.
12. Turn up the oven as high as it will go, then roast until the crackling is golden brown (about 30 minutes).
13. Remove from oven and allow to rest uncovered for 30 minutes.
14. Carve the roast and serve on soft white buns.

Source

theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta

Carnitas with Salsa Verde

Ingredients

• 3 pounds boneless pork butt roast, cut into 2 inch cubes
• salt
• 1 medium onion
• 1 medium orange
• 6 cloves garlic, split in halves
• 1 cinnamon stick, split into 3-4 pieces
• 1/4 cup vegetable oil
• 6 medium tomatillos
• 2 jalapeno peppers, split, stem removed

Method

1. Preheat oven to 275°F.
2. Season the pork with salt and place in a 9x13 casserole dish (should fill dish with no spaces).
3. Quarter the orange and squeeze the juice over the pork.
4. Nestle the orange quarters into the pork.
5. Quarter the onion and add two quarters to the pork.
6. Add 4 cloves garlic and cinnamon stick to the pork.
7. Pour vegetable oil over top.
8. Cover dish with aluminum foil.
9. Cook in oven until pork is fork tender (about 3 1/2 hours).
10. Set a fine mesh strainer in a large bowl.
11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
13. Put pork back in the casserole dish.
14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
15. Using two forks, shred the pork and refrigerate until ready to serve.
16. Pour remaining liquid into a saucepot.
17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
18. Add water to the pot until the vegetables are almost covered.
19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
20. Using a hand blender, blend the salsa.
21. Cool salsa and refrigerate until ready to use.
22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

Source

Adapted from seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

Oven-cooked Pulled Pork

Ingredients

• 7 pound whole pork butt roast
• 5 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• pinch cayenne pepper
• 1 cup ketchup
• 1/2 cup dark molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 tablespoon brown mustard
• 2 teaspoons hot sauce
• 1/2 cup cider vinegar
• 1 tablespoon vegetable oil
• 1 large onion, finely minced
• 1 cup bourbon
• 1/2 cup water

Method

1. Preheat oven to 300°F.
2. Combine sugar, salt, paprika, cumin, pepper, coriander, and cayenne in a small bowl.
3. Rub about half of the spice mixture onto the pork, keep the remaining spice mixture.
4. In a separate bowl, whisk together ketchup, molasses, Worcestershire, liquid smoke, mustard, hot sauce, half of the vinegar, and the remaining spice mixture.
5. Heat oil in a dutch oven over medium-high heat.
6. Add pork to oil and cook until well browned on all sides (about 5 minutes).
7. Add onion to pork and cook until softened (about 2 minutes).
8. Turn off burner and add bourbon to the pork. 
9. Turn burner back on and then carefully light the bourbon with a long match, let cook until flames die out (about 2 minutes).
10. Add half of sauce mixture and the water to the pork.
11. Cover the dutch oven and put it into the oven, cook until meat is tender (about 4 hours).
12. Remove lid and continue to cook until meat is fork tender and has a dark bark (about 1 hour).
13. Remove dutch oven from oven.
14. Put pork in a large bowl, keeping sauce in the dutch oven.
15. Add remaining sauce and vinegar to the dutch oven, stir to combine.
16. Once pork is cool, shred with two large forks.
17. Combine meat and sauce and serve.

Source

seriouseats.com/recipes/2016/02/easy-oven-pulled-pork-recipe.html

Oven Baked Barbecued Spareribs

Ingredients

• 4 pounds pork side ribs
• 1 cup sliced onions
• 1 cup ketchup
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 1 teaspoon dry mustard

Method

1. Put ribs on a baking sheet and brown in the oven under the broiler.
2. Combine remaining ingredients.
3. Preheat oven to 350°F.
4. Put browned ribs in a roasting pan.
5. Cover ribs with sauce.
6. Cover and bake for 2 hours, basting every 30 minutes or so.
7. Remove cover and bake 15 minutes longer.
8. Remove from oven and serve.

Source

A Barkley family recipe book whose covers and front-matter section fell off long ago.

Ham and Cheddar Bread Pudding

Ingredients

• 8 ounces bread torn into 3/4 inch pieces
• 3/4 cup old cheddar cheese coarsely grated
• 1/4 cup chopped green onions
• 3/4 cup milk
• 1/4 cup chicken broth
• 1/8 teaspoon black pepper
• 3 ounces ham minced
• 3 eggs lightly beaten

Method

1. Preheat oven to 375°F.
2. Put bread on a baking sheet and toast until golden brown (about 10 minutes), turning once.
3. Remove from oven.
4. Mix together all ingredients except half of the cheddar cheese.
5. Put mixture into a 9x9 pan.
6. Sprinkle remaining cheese over top.
7. Put in oven and bake until lightly browned (about 20 minutes).

Source

http://www.myrecipes.com/recipe/savory-bread-pudding-ham-cheddar

Turkey Bacon Burgers

Ingredients

• 1 clove garlic
• 4 ounces raw bacon
• 2 pounds ground turkey
• 1 medium onion chopped
• 1 1/2 teaspoons salt
• 3/4 teaspoon blak pepper

Method

1. Finely chop garlic and bacon together in a food processor.
2. Mix garlic and bacon, onion, salt, and pepper into ground turkey by hand.
3. Form into 8 patties.
4. Grill until cooked through (about 8 to 10 minutes).
5. Serve on toasted buns with desired toppings.

Source

The Farm https://www.amazon.com/Farm-Rustic-Recipes-Year-Incredible-ebook/dp/B005OCG1FW

Meat Temperatures and Times

Ground Meat

• 165°F

Beef

• Medium Rare: 145°F
• Medium: 160°F
• Well Done: 170°F

Chicken

• Pieces: 165°F
• Whole: 180°F

Pork

• 160°F

Turkey

• Pieces: 165°F
• Whole: 180°F (thigh)
• Whole: 170°F (breast)
• Whole: 165°F (stuffing)

• Cooking times: canadianturkey.ca/wholebird/roasting-a-whole-turkey/

Source

healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php

Honey Baked Lentils

Ingredients

• 2 1/3 cups lentils
• 5 cups water
• 2 tablespoons salt
• 1 cup water
• 1/2 cup chopped onions
• 1 tablespoon soy sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 4 slices bacon
• 1/3 cup honey

Method

1. Combine lentils, 5 cups water, and salt in a dutch oven.
2. Bring to a boil over medium heat.
3. Cover, reduce heat, and simmer 30 minutes.
4. Preheat oven to 350°F.
5. In a separate bowl, combine 1 cup water, onion, soy sauce, mustard, and ginger.
6. Add onion mixture to lentils.
7. Cut bacon into 1 inch pieces.
8. Stir bacon into lentils.
9. Pour honey over top.
10. Cover tightly and put dutch oven in oven.
11. Bake 50 minutes.
12. Uncover and bake 10 minutes longer.
13. Remove from oven and serve hot.

Source

More-With-Less https://www.amazon.ca/More-Less-World-Community-Cookbook/dp/083619263X

Chunky Potato Soup

Ingredients

• 6 strips raw bacon
• 2 yellow onions chopped
• 8 large yellow potatoes peeled and chopped
• 6 cups chicken stock
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded cheddar cheese
• 2 green onions sliced

Method

1. Cook raw bacon in a frying pan until crisp, set aside.
2. Cook onions in bacon fat until soft.
3. Add potatoes to stock pot with chicken stock and bring to boil.
4. Reduce heat to medium, cover, and let simmer 25 minutes.
5. Using a potato masher, mash potatoes in stock until soup thickens but chunks of potato remain.
6. Add crumbled bacon, cooked onions, milk, spice, cheese, and green onions to soup and simmer a few minutes longer.

Source

Unknown source in Janice's writing.

Barbequed Spare Ribs

Takes at least 8 hours, can start marinating the night before.

Ingredients

• 2 pounds pork spare ribs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons white vinegar
• 2 tablespoons rice wine
• 2 tablespoons chicken stock
• 1 teaspoon garlic chopped fine
• 1 teaspoon sugar

Method

1. Trim excess fat from ribs.
2. Mix together all other ingredients in a small bowl.
3. Pour marinade over the spare ribs.
4. Marinate for 6 hours in the fridge, turning over every hour or so.
5. Move one rack in oven to very top of oven, move other rack to the very bottom.
6. Put a drip tray on the bottom rack.
7. Preheat oven to 375°F.
8. Insert hooks into one side of each rack of ribs.
9. Hang the ribs from the top rack using the hooks.
10. Roast undisturbed for 45 minutes.
11. Raise oven temperature to 450°F.
12. Roast for 15 minutes longer.
13. Remove from oven, cut into portions, and serve hot.

Source

Holitzki family recipe.