A Helluva Pork Sauce

I am often in awe of Christiane (aka momchef) of Taking on Magazines.

No more so than when she tackled trotters (aka pigs feet).     She actually made them look appetizing but she commented how they consisted of not much more than crispy skin.   She advised to use the Srircha sauce that the recipe called for on all other porky things.

Porky things?   I am all in.

So for Labor Day we decided to smoke/cook a pork loin on the rusty orange egg.

This sauce smells divine and even more heavenly when it is paired with cooking pork.    Truly heavenly aroma.

The sauce is simple but first you must make Kecap Manis (especially if you are far from an Asian market).   I didn’t know either so I Googled it and came up with a recipe.

 Kecap Manis
Based on a recipe from Silent Cricket posted on Food.com

1 c. light brown sugar, packed
1 c. filtered water
1 c. soy sauce (I used half low-sodium and half regular.)
scant 1/2 c. dark molasses
1/2 t. ginger paste (or 1 t. grated fresh ginger)
1/2 t. ground coriander
1/2 t. fresh ground black pepper

Combine sugar and water in a two-quart sauce pan.   While stirring, bring to a boil.    After sugar is dissolved, boil for 5 minutes.   Watch it carefully so it doesn’t burn.  If you have a candy thermometer, the syrup should reach 200 degrees.

After five minutes, reduce heat and add remaining ingredients and bring back to a simmer.   Simmer for 4 minutes.

Let cool and store in the refrigerator in a tightly covered container.    (I used a quart jar with lid.)

 

Now that you have your Kecap Manis, you can make the rest of the sauce.

 

Helluva Pork Sauce
Based on Taking on Magazines’ Sriracha Braised and Grilled Pigs’ Feet

1 c. kecap manis
1/4 c. srirach (More if you like more heat.)
1/2 c. local honey (More if you like more sweet.)

Mix together.

Now for a helluva pork loin.

Helluva Pork Loin

half a pork loin (about 5 1/2 lbs).
one batch “Helluva Pork Sauce,” divided

Preheat grill to 250 degrees.

Place loin on heavy duty foil and cover with half the pork sauce.     Wrap up tight in the foil.

Cook at 250 degrees for 3-4 hours or until done.    During the final thirty minutes of cooking, open up the foil and baste with the rest of the sauce.    If desired, leave foil open to get a smokier flavor.   We also put ours on the grill to finish for some grill marks.

 

Now what you do with your pork is your own business at this point.   We always shred or chop ours, eating our weight in it as we prepare it.

After that, if there is any left, I will freeze it for sliders or sandwiches or tacos or quesadillas……

Happy Labor Day and enjoy your own cookout!

 

Hope you have a great Labor Day, Abby and family!    Is ice cream involved?

Here’s your virtual flower for today.   Giggles!