I set the country style boneless pork ribs set up in brine for the workday. The pork should absorb a lot of liquid and when this cooks off, the meat will be more tender. True story.
2 cups ice cubes
1 cup cider vinegar
¼ cup salt
¼ cup brown sugar
1 tbs peppercorns
Boil cider vinegar.
Add salt and sugar stirring until dissolved.
Add ice cubes and peppercorns.
Put pork into the brine and let sit for 8 hours.
To cook, remove from brine, smother with bbq sauce and bake for 1 hour, covered.
The pork came out smelling amazing! It was uber tender. Fork tender…no knives required. It would have been really special with homemade barbecue sauce but was so good and I was really happy with it.
I made butternut squash risotto to go with it. I love risotto and don’t make it nearly enough. It is creamy and delicious with so many variations! I’ve made a weight watchers one with tomato juice and zucchini. The tomato juice makes it red, flavorful, and creamy without being overly acidic. Enough about that, onto today’s risotto.
1 cup aborio rice
2 cups vegetable broth
2 cups butternut squash
½ cup white wine
¼ cup Parmesan cheese
Toast aborio, stirring consistently until golden.
Heat broth and wine on medium low.
Steam butternut squash and add to rice.
Add ½ cup broth until absorbed and repeat until all the liquid has been absorbed.
Serve with plenty of Parmesan.
The risotto was sticky and delightful. The squash was a perfect addition. What a great orange color! Needless to say, I ate leftovers for days. I thought making a ½ cup of rice might be weird to have strange quantities but we definitely had more than enough. Maybe arancini will be a fun use of these leftovers.