PORK RECIPES
APPLE PORK ROAST IN CROCKPOT
Apricot Supreme Country
Ribs
Asparagus Ham Rolls
Baked pork chops
with noodles creole
Barbecued Pork Chops
BARBECUED SPARERIBS
BOK CHOY WITH WHITE PORK
BRAISED
& DEEP FRIED PORK SLICES IN WINE SAUCE
BRAISED PORK
AND FRESH OYSTERS IN CLAY POT
Castle Loaf Supreme
* Chef
Norm's Sweet Curry Pork
Chile Carnitas
CROCKPOT PORK CHOPS
CROCKPOT PORK CHOPS/MUSHROOM
SAUCE
Crown roast
of Pork w/ Wild Rice Stuffing
CURRIED SPARERIBS
Dan's Spicy Smoked Spareribs
Deviled Pork Chops
French Twist New
England Boiled Dinner
Fruited Pork Roast,
Scandinavian Style
Glazed Pork
Ham BAR B Q
LOUISIANA MEATBALLS
Maggies Coca-Cola Basted
Ham
NAM PLA GARLIC PORK
Nuernberger Rostbratwuerste
Old-Fashioned Baked Ham
Peg's Pimiento Pigs
Pickled Pigs' Feet
Pork Chop Dinner in Foil
PORK IN HOT PEANUT SAUCE
Pork Satay
Pork Tenderloin Fajitas
Ribs, Cabbage and Kraut
RISOTTO Sausage and
mushroom style
Roast Pork Tenderloin
Rosemary Citrus Chops
Smoked Burgundy Ham
Smoked Tasso
Spareribs and topping
Sweet and Sour Pork
Tourtiere -- Pork Pie
TWICE COOKED PORK
AND SPICY VEGETABLES
WETTHA APO-DTHATSA (DIET
PORK)
Makes 2 servings
1 sm pork tenderloin
(9 ounces)
2 T bottled
chili sauce or: salsa
1 T lime juice
1 T water
1/2 t cornstarch
1
clove garlic,chopped
1/4 t ground cumin
1 T oil
3/4 cup (3 ounces) ready-cut sweet
red pepper strips
1/2 cup sliced red onion
1/2 cup ready-cut zucchini
1 can (4 ounces) whole
green chilies, sliced
2 lg (10-inch) flour
tortillas
Trim tenderloin; sliceinto 1/4-inch thick rounds. Combine chili
sauce, lime juice, water, cornstrach, garlic, and cumin in small
bowl.
Stir in tenderloin to coat. Let stand 10 minutes.
Heat oil in medium-size skillet. Add peppers and onion; Cook 5
minutes. Add pork (reserve marinade) and zucchini; cook, covered
3
minutes. Stir in marinade and green chilies; boil 1 minute. Divide
amoung tortillas.
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Sweet and Sour Pork
1 1/2 lb pork steak OR
1 lb cooked ham
1 T oil (opt.)
1 can (20 oz) pineapple chunks packed in its own juice
1 c liquid - pineapple juice plus water
1 pkg brown gravy mix
3 T vinegar
1/4 tsp minced ginger
1 green pepper, chopped (opt.)
If you are using pork steak, freeze it just until firm and then slice
it
into very thin strips. For ham, cut into long strips about 3/8-inch
on a
side.
Brown meat in frying pan or wok, use oil if necessary. Drain pineapple
juice from canned pineapple into a measuring cup and add water if
necessary to get correct amount of liquid. Add this to fry pan or
wok.
Stir in brown gravy mix, vinegar and ginger. Add pineapple and green
pepper. Simmer about 10 minutes, just until liquid begins to thicken.
Serve over rice. Serves 4
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Chile Carnitas
Serves 6
1 Tbsp dried ground red New Mexican chile
1/4 tsp freshly ground black pepper
1 tsp ground cumin
3 cloves garlic, minced
2 tsp finely chopped fresh cilantro
3/4 tsp salt
1 pound boneless pork, trimmed and cut into 1-inch cubes
Combine all spices and rub the pork cubes with the mixture. Let the
meat
marinate at room temperature for 1 hour. Bake the cubes on a rack
over a
baking sheet for 1 1/2 hours at 250 F, or until the meat is very
crisp.
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CURRIED SPARERIBS
3 lbs pork spareribs
2 Tblspns water
2 Tblspns brown sugar
2 Tblspns cider vinegar
1 1/2 tspns curry powder salt to taste
1 clove garlic minced
2 Tblspns prepared mustard
1/4 cup raisins
1 apple cored, peeled,& chopped
Cut ribs into single rib sections then cross-cut them into 1 inch
long
pieces. Place rib pieces on a rack in a 13x9x2 inch baking dish.
Cover
tightly with foil bake in a pre-heated 350 degree oven for 1 1/2
hrs.
Combine the sugar, vinegar, mustard, water, garlic, salt, curry
powder,
raisins, & apple in a sauce-pan & cook slowly over medium
heat for 3 to
5 minutes. Stir every 30 seconds or so. Remove ribs from oven, season
with salt & brush both sides with the curry sauce. Return to
pan, pour
the remaining sauce over4 the ribs, and then return to oven. Bake
uncovered for 25 minutes. Serves 4.
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LOUISIANA MEATBALLS
3/4 cup cold boiled grits
1/2 cup chopped scallions
1/3 cup chopped celery
1 large egg
1 1/2 tspn salt
12 oz. ground beef
1/2 tspn fresh ground black pepper
1/4 tspn dried thyme
1 tspn fresh chopped parsley
1/4 tspn dried oregano
12 oz. fresh ground pork
2 Tblspns grated Parmesan cheese
1 tspn Tabasco sauce
1/2 cup all purpose flour
1/4 cup peanut oil
3 10oz. cans of stewed, chopped tomatos
2-3 Tblspns finely chopped Jalapenos or 2 tblspns cayenne flakes
Put the grits, scallions,celery, egg, 1 tspn salt, 1/4 tspn pepper,
herbs, & Tabasco sauce into your food proces- sor & run
until well
mixed. Mix the flour,cheese, & the rest of the salt & pepper
to- gether.
Heat the oil in a large skillet over medium-high heat. Make meat
balls
out of the grits/meat mixture, approx. ping-pong ball size. Roll
the
meatballs through the flour mixture until well coated and then drop
into
the hot oil to cook. Saute' until golden brown. Set them aside to
drain
& pour off all but 3 Tbslpns of the oil. Add the tomatos &
the peppers
to the skillet and cook while stirring for 2 minutes. Add the meatballs
back to the skillet and cover. Simmer for 5 minutes then serve.
These
are good over rice, grits, or by themselves as a party appetizers.
Serves 6
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BRAISED
& DEEP FRIED PORK SLICES IN WINE SAUCE
1 t red rice vinegar
2 T medium sherry
3/4 c stock
cornstarch paste
1 1/2 lbs boned pork butt
3 T peanut oil
3 cloves garlic, minced
2 egg yolks
1 t water
1 c fine plain bread crumbs
4 c oil for deep-frying
PASTE:
2 T cooked rice
1/2 t sugar
1 t dry baker's yeast
2 T dark soy sauce
2 T warm water
1 t wet bean cheese (opt)
Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine
with sugar, yeast, soy and warm water. Let stand in warm place for
30
minutes to activate yeast. Authentic wine lees paste is not available
in
the U.S. to our knowledge, this is the best substitute we have found.
You can add wet bean cheese for a sharper flavor.
Braise Pork: Slice pork butt across the grain into strips, 1" by
3" by
1/2" thick. Heat peanut oil in wok until it begins to smoke. Add
some of
pork to hot oil; stir-fry pieces until they lose their pinkness;
repeat
in batches until all pork is browned. Next, add garlic to wok; stir
briefly. Pour in wine lees paste, rice vinegar, sherry and stock;
bring
to slow boil; add pork slices. Reduce heat, cover, and simmer for
30
minutes.
Remove pork, without sauce, to large platter. Cool pork. Cooling
is
essential so that it will deep-fry properly. Reserve sauce in small
pan.
You can hold pork for several hours, if you wish to braise it in
advance.
Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating,
beat
egg yolks with water; set out bread crumbs on platter. Dip pork
pieces
in egg mixture, then bread crumbs, to thoroughly cover.
When oil is at deep-frying temperature, 375 degrees, slip in a slice
of
pork as a test: pork should lightly brown in about 1 minute. Place
6
pork slices on Chinese strainer, and lower into oil, strainer and
all.
Check in 2 minutes (browning should take slightly longer than test
because strainer cools the oil). If you prefer to fry in larger
batches,
use more oil. Remove fried pork to warm platter, uncovered.
Finish: Reheat sauce, and pour over pork just before serving.
Serves 4
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BARBECUED SPARERIBS
2 lbs spareribs
2 T dark soy sauce
2 T thin soy sauce
3 T orange honey
3 T "Koon Chun" Hoisin sauce (or Chee Hou or Chap Sam sauce)
1 clove garlic
1/2 t hot chili oil (omit with Chap Sam sauce)
1 green onion
1 T dry Marsala
Preparation: Chop ribs into 2" sections. Mix remaining ingredients
and
marinate ribs in mixture for 4-6 hours, turning several times. If
you
marinate overnight, keep refrigerated, and allow to warm up before
baking.
Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade.
Place
ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes,
basting every 15 minutes. Turn up heat to 375 and finish undisturbed
for
15 minutes - until slightly rusty. Serve hot.
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BRAISED
PORK AND FRESH OYSTERS IN CLAY POT
1/2 lb boneless pork butt, cut in 1 1/2" cubes
8 medium fresh Pacific oysters (OR
1 10 oz. jar)
4 green onions
1 1/2 c warm water
1 T brown bean sauce
1 t dark soy sauce
1 t fresh ginger, minced
1 piece dried orange peel
2 T medium sherry
cornstarch paste
1/2 c peanut oil
Chinese or Italian parsley for garnish
MARINADE:
1/4 c medium sherry
2 t thin soy sauce
2 cloves garlic, minced
1 t 5-spice powder
1 t lemon juice
Marinating: Combine marinade ingredients in bowl large enough to
hold
pork, mixing well. Add pork, cover, and marinate at room temperature
for
1 hour.
Braising: Drain pork, taking care to remove pieces of garlic. Heat
oil
in wok until it begins to smoke. Fry pork cubes, a few at a time,
until
brown and crusty. Do this quickly to sear meat without cooking it
through. Drain in Chinese strainer or on paper towel. Strain and
reserve
cooking oil.
Clay Pot: In cool clay pot, combine water, bean sauce, dark soy,
minced
ginger, dried orange peel, and sherry. Bring to boil, then add braised
pork cubes. Reduce heat, cover pot, and simmer for 30 minutes.
Meanwhile, wash and trim green onions, cut into 2" sections. Drain
oysters. When pork has simmered 30 minutes, add onions and oysters.
You
can stop the dish before adding oysters and onion. Cover and cook
at
medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch
paste to make light gravy. Serve with garnish of parsley.
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BOK CHOY WITH
WHITE PORK
1/4 lb boneless pork shoulder
1 lb bok choy stalks
1/2 t minced garlic
1/2 t minced fresh ginger
3 T peanut oil
1/4 t salt
1/4 c chicken stock
1/2 t sugar
1 t dry sherry
cornstarch paste
1 t MSG (opt)
Slice pork against the grain into thin strips about 2" by 1/2". Seperate
outer fleshy stalks from center flower stalk of bok choy. Use center
stalk in another stir-fry dish or in soup. Wash outer stalks, and
diagonally slice into 3" pieces. The meatier ends of the stalks
should
be sliced a little thinner.
Swirl oil around in very hot wok. When oil begins to smoke, add pork
and
stir-fry until meat is seared (about 1 minute). Add bok choy, garlic
and
ginger. Stir-fry until green leaves are bright and shrivelled, stirring
and tossing constantly so stalks won't burn. Add salt, stock, sugar
and
dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or
less
on high heat, until stalks are tender but still crisp. Push ingredients
up side of wok; dribble cornstarch paste into liquid and stir to
make a
light sauce. Recombine and add MSG. Serve immediately.
Serves 4
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TWICE
COOKED PORK AND SPICY VEGETABLES
1/2 lb pork butt in one piece
5 large Jyo black mushrooms
2 small dried red chili peppers, minced
2 large cloves garlic, minced
2 t fresh ginger root, minced
1 small bell pepper
1/4 c bamboo shoots
1 large carrot
1 cube bean curd
1/3 c mushroom liquid
1 T thin soy sauce
1 pinch sugar
1 t salt
2 T peanut oil
cornstarch paste
Preparation: In saucepan, cover pork butt with water, bring to a
boil &
simmer for 30 minutes. Add more hot water if level goes below pork.
Cool
pork in its cooking water. Wash, then soak mushrooms in warm water
for 1
hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom
stems, and halve mushrooms. Halve, seed & core bell pepper;
cut into
pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel
carrot; slice on bias into ovals. Remove pork from cooking water,
&
parboil carrots in water for 1 minute. Slice 2/3 of pork butt into
rectangles same size as bell pepper. Save remaining 1/3 for another
dish.
Strain mushroom liquid; combine specified amount with soy sauce,
sugar &
salt. Drain bean curd, rinse in cold water, and slice same size
as bell
pepper.
Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry
mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo
shoots, carrots & pork; stir-fry for 1 minute. Add bean curd
& mushroom
liquid; bring to boil. On medium heat, cover wok & cook for
1-2 minutes,
until bell pepper is bright green & crisp. Push ingredients
up side of
wok. Restir thick cornstarch paste, then dribble into liquid until
it
thickens; cook briefly while stirring. Recombine with ingredients.
Serve. Serves 4
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PORK IN HOT
PEANUT SAUCE
3 T peanut oil
1/2 lb pork butt
2 cloves garlic, minced
1 T minced fresh ginger root
1/2 c preserved radish
4 sq. canned firm bean curd
2 green onions
SAUCE:
2 T crunchy peanut butter
1 T dark soy sauce
1 T cider vinegar
2 T sesame oil
2 minced dried hot red chilis
2 t sugar
1/3 c stock
1/2 t MSG (opt)
Preparation: Soak radish in warm water for 45 minutes. Cut pork into
1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes.
(If
using fresh bean curd, wrap it in clean dish towel and press it
for 1
hour to make it more firm. Wrap it tightly & use about a 5-pound
weight.) Drain radish & cut into 1/2" cubes. Cut green onions,
including
tops, into 2" lengths.
Sauce: In a cup, cream together peanut butter and soy sauce. Slowly
mix
in remaining sauce ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for
another
30 seconds. Transfer pork to saucepan; add peanut sauce; heat &
simmer
for 15 minutes, adding onions about mid-way. Skim off excess oil.
Add
more stock if sauce thickens.
Steaming: In Chinese steamer, steam radish & bean curd on its
serving
plate for 15 minutes, just prior to serving. When ready to serve,
drain
water off plate, and top vegetables with pork & peanut sauce.
Serves 4
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Barbecued Pork
Chops
6 ea Pork chops
Combine soy sauce and garlic.
1 C Soy Sauce
Marinate pork chops in mixture
1 Garlic clove, crushed
for one hour, turning frequently.
Chili Sauce
Broil chops for 45 minutes,
turning and basting often with
Barbecue. Chili sauce.
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Pork Chop Dinner
in Foil
Pork Chops
Sweet Potatoes, Pared
Apples,tart, pared
Onion slices
Salt
Pepper
Thyme
DIRECTIONS:
Use heavy-duty foil or a double
Pork chops must always be
thickness of ordinary household
thouroughly done; therefore they
foil. In the center of each large
must be broiled very slowly over
square of foil place a pork chop
medium heat. Select loin chops
which has been lightly browned in
about 1 inch thick with plenty of
a skillet. Add two or more thick
fat since that is required for the
slices of apple, sweet potato, and
long slow cooking.
onion. Season each well with
salt, pepper, and thyme. Bring
Individual packed dinners to cook
foil up over food and seal into
on the grill can be prepared ahead
tight packages by double folding
of time , ready to be carried
edges together. Place on grill
outdoors.
over medium heat and cook about 1
hour.
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Roast Pork Tenderloin
2 1/2 pound Pork Tenderloins
3 Slices Bacon
Rosemary
Garlic Salt
Salt
Pepper
Preheat oven to 350 degrees. Trim pork, sprinkle on^ spices. Tie
tenderloins together with string. Top^ with bacon slices. Roast
on rack
for 45 minutes to one^ hour. Let stand for 10 minutes before serving.
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Ham BAR B Q
1 Pound Chipped Ham
Small Onion
Green Pepper
2 Tbs. Butter
1 Tbs. Worcestershire Sauce 2 Tbs. Brown
Sugar
1 tsp. Salt
3/4 cup Ketchup
Fry small onion, green pepper in 2 tablespoons butter, add^ 2
tablespoons mustard (light) 1 tablespoon worcestershire^ sauce,
2
tablespoons brown sugar, 1 teaspoon salt, 3/4 cup^ ketchup. Simmer
about
20 minutes. May need to add a little^ water. Add about 1 pound chipped
ham and serve on hard roll^ with sweet relish.
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Glazed Pork
3 Lbs. Pork or (City Chicken)
6 Tbs. Soy Sauce
2 Tbs. Dry Sherry
2 tsp. Sugar
2 Tbs. Cornstarch - 2 Cloves Garlic (minced)
Glazing Sauce (see below)
Salad Oil
Cut larger pieces of pork into bite-size pieces, trim off any fat.
In a
large bowl mix soy sauce, sherry, sugar, cornstarch, and garlic.
Add
meat: Stir to coat - let stand at least 30 minutes or overnight.
Prepare glazing sauce and reserve: In medium pan blend 2 Tbs. each
-
dry sherry, white vinegar, soy sauce; 4 Tbs. sugar and 2 Tbs.
cornstarch. Cook, stirring, until slightly^ thickened. In a deep
pan,
pour oil to a depth of about 2" deep and heat until hot (not smoking)
for deep frying. Add enough of^ the meat at a time to cover the
bottom
of the pan. Cook about^ 8 minutes or until well browned. Drain on
paper
towels. Drop cooked pork into glazing sauce, mix well. Serve at
room
temperature or if made ahead of time; cover and reheat in 350 degree
oven for^ 15 minutes; or microwave about 8 minutes. Can be made
ahead
and^ frozen, use as needed. Serve with toothpicks, or can be cut
into^
smaller pieces and put into fried rice.
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Nuernberger
Rostbratwuerste
Pork, Sausage
Servings...: 6
500 g Pork (not too fat)
1/2 ts Marjoram
150 g Veal
Salt to taste
1/4 ts Finely chopped caraway seed
Natural sausage casing,
1/4 ts Nutmeg
Coarsely chop the pork and veal on a cutting board (should be a bit^
coarser than ground meat), combine with caraway seed, nutmeg, marjoram
and^ salt. Fill into the carefully cleaned sausage casing; twist
casing
to form^ a sausage every 3 1/4". The bratwurst tastes best when
browned
on all sides^ over charcoal. Excellent with sauerkraut and a German
country style rye^ bread. As a drink to go with it, a hearty beer
is
recommended.^ From: Kulinarische
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Rosemary Citrus
Chops
Pork
4 Butterfly Pork Chops
1/2 small cantaloupe, cut in 1 1/2" chunks, seeded, unpeeled
1/2 small honeydew, cut into 1 1/2" chunks, seeded, unpeeled
1/2 c orange juice
1/2 c lemon juice
1/2 c lime juice
1/3 c honey
1/4 c onion, minced
1/4 c vegetable oil
2 Tbsp Dijon-style mustard
2 tsp dried rosemary
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ground nutmeg
1/4 tsp black pepper
Arrange pork chops and melons in a glass baking pan.
Combine all ingredients in a small bowl. Stir well. Pour over chops
and melons.
Cover and refrigerate for at least 2 hours or overnight (preferred);
turning frequently.
Remove from marinade.
Grill prok chops over moderate coals until no pink remains (approx
25
min) turning and basting often with marinade.
While chops are grilling, thread melon wedges alternately on 2
skewers (flesh to rind) and grill for the last 10 minutes of cooking
time. Brush with marinade and grill until melon is hot.
Serves 4.
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Castle Loaf Supreme
Pork
Servings: 6
12 White Castle hamburgers
1/2 ts Pepper
(Pickles & ketchup included)
1/3 c Milk
1 lb Ground pork
1 Pinch oregano
2 Cloves garlic
1/2 Can tomato sauce
8 Sprigs chopped parsley
Salt to taste
Mix all ingredients except tomato sauce in a large bowl. Grease loaf
pan. Shape mixture and place in pan; smooth meat with oiled hands.
Pour
tomato sauce over meat loaf. Bake at 350 deg F. for one hour.
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CROCKPOT PORK CHOPS
PORK
4
(or more) pork chops
Hickory smoke BBQ sauce
21 oz. can pork and beans
Brown 4 pork chops in skillet. Place in a crockpot. Pour over them
1/4
to 1/3 cup hickory BBQ sauce. Add pork and beans. Add more BBQ sauce.
Cook on low 6-8 hours.
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NAM PLA GARLIC PORK
Pork
(Makes 2 servings)
TIME TO MAKE: 15 minutes
TOOLS YOU NEED:
Large heavy skillet
Measuring spoons
Fork
Serving plate
THINGS TO DO FIRST:
Slice pork
THINGS YOU NEED:
1 tablespoon vegitable oil
1/2 pound boneless pork loin, sliced 1/4 inch thick
1/4 teaspoon ground pepper
1/2 teaspoon minced garlic
1 tablespoon nam pla (Thai fish sauce, availble in Asian markets)
3/4 cup radish sprouts
To make garlic pork:
In a large, heavy skillet, heat oil over high heat for one minute.
Lower heat to medium high and add pork; cook 2 1/2 minutes.
Turn pork over.
Sprinkle pork with pepper, galic and nam pla
Cook pork 2 minutes more. Shake pan to prevent garlic from burning.
Turn off heat.
Place pork on serving dish
Pour liquid and garlic from pan over pork.
Garnish with radish sprouts.
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Tourtiere -- Pork
Pie
Servings: 16
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Allspice
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
Tourtiere or pork pie is a regional French-Canadian dish usually
served
at Christmas, This recipe makes two pies, each pie makes 8 servings.
There are many recipes for this pie, and this is called "Toochie"
pie.
In a saucepan, combine the ground pork, water, nutmeg, allspice,
salt,
pepper and onion. Cook over moderate heat for 30 minutes, stirring
often
to prevent sticking. Remove from heat; add the mashed potatoes;
and mix
well. Cool.
Fill two pastry-lined plates;adjust top crusts, slashing pastry to
allow
for the steam to escape as the pies bake. Bake in a hot oven, 425
degrees F., For 40 minutes. Serve hot or cold.
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Baked
pork chops with noodles creole
Pork
Servings: 6
2 tb Cooking oil
Salt & pepper; to taste
Flour to coat chops
1 1/2 lb Pork chops (6 - 12)
2 tb Butter; melted
4 tb To 6 T water
4 tb Butter
1 qt Egg noodles; cooked & drained
1 c Creole sauce
Chopped parsley for garnish
---------------------------CREOLE SAUCE--------------------------------
1/4 c Butter
2 Onions; chooped fine
1 Green pepper; minced
4 Stalks celery; chopped fine
1/4 c Flour; sifted
2 c Tomatoes; diced with juice
1 c Tomato puree
1/4 c Mushrooms, sliced
1 Bay leaf
Salt & pepper to taste
1 ts Chopped parsley
In a large heavy skillet, heat the cooking oil to hot. Meanwhile,
season
both sides of the pork chops with the salt and pepper, pass lightly
in
flour, then fry in hot shallow oil until well browned on both sides,
about 4 minutes per side. Place pork chops in a baking pan, sprikle
with
melted butter and water, then place in a 300 degree F oven for 20
minutes, basting occasionally to keep moist. Meanwhile, in a clean
skillet over medium heat, melt butter and sautee the cooked and
drained
egg noodles, taking care not to let stiffen or brown. Add the Creole
Sauce and heat to let get very hot.
To serve, place one or two pork chops on heated individual plates,
noodles Creole alongside, and chopped parsley sprinkled over noodles.
TO MAKE THE CREOLE SAUCE:
In a 2 quart saucepan over medium heat, melt butter and saute the
onion,
green pepper, and celery for 4 minutes. Add garlic and continue
to saute
for one mre minute. Add the sifted flour, stirring constantly to
make a
roux. Add tomatoes, tomato puree, mushrooms, bay leaf, salt and
pepper.
Bring just to a boil, reduce heat, and simmer for 30 minutes, stirring
occasionally. Add chopped parsley.
This recipe is from the Atlantic Coast Line.
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WETTHA
APO-DTHATSA (DIET PORK)
Pork, Appetizer
Pork prepared in this manner is recommended by Buddhist healers for
persons who are watching their diet (tha-moat-htan).
1 lb boneless lean pork, cut
into 1-inch cubes
1 1/2 cups water
2 tsp palm sugar OR Indian jaggery
OR commercial brown
sugar
1 tsp tamarind paste, dissolved in
2 Tbsp water, strained
1/2 tsp salt
1 tsp fish sauce (nam pya ye)
Cook the pork in the water in a covered pan over moderate heat for
about 45 minutes, until the liquid has nearly evaporated.
Add the sugar, tamarind liquid, salt, and fish sauce. Cook over
low
heat until almost all the liquid has evaporated and just enough
sauce
remains so that the pork is moist.
Serve warm with rice with other dishes.
Serves 4.
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Maggies
Coca-Cola Basted Ham
Servings: 12
10 lb Ham; *
6 c Coca-cola
1 c Brown Sugar; Dark, Packed
1 T Mustard; Dry
2 T Mustard; Prepared, Sharp
2 c Bread Crumbs; Fine, Dry
* Ham should be one of the precooked hams. Not one of the specialty
cured or canned hams. Just the standard bone in ham in the meat
counter.
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Apricot
Supreme Country Ribs
pork
5 pounds pork country style ribs
1 can (28 ounces) whole apricots
2 cups sugar
1 jar (4 ounces) monosodium glutamate (honest)
1 jar (2 ounces) grated lemon peel
4 Tbsp. paprika
3 Tbsp. salt
Cut ribs in serving sized pieces, place ribs in shallow glass dish.
Drain apricots, reserving juice. Pour juice over ribs; marinate
for 20
minutes. In bowl, combine sugar, m.s.g., lemon peel, paprika and
salt.
Remove ribs from juice and place on waxed paper; coat ribs generously
with sugar mixture. (Any remaining sugar mixture can be stored in
a
tightly covered jar for future use.) Place ribs on grill 6 to 8
inches
above grey-white coals. Cook ribs 30 minutes on covered grill (60
minutes on open grill). Turn ribs frequently. Place apricots on
grill
last 10 minutes of cooking time. Place ribs on platter, garnish
with
apricots. Makes 6 to 8 servings.
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Crown
roast of Pork w/ Wild Rice Stuffing
pork
1 tbsp dried
parsley flakes
1/2 tsp ground
black pepper
salad oil
7 lb.
pork rib crown roast (about 16 ribs)
1/2 lb
ground pork
12 oz
pk. of mushrooms, cut in half
1 med onion,
diced
14 1/2 oz. can chicken broth
1 1/4 cup wild rice
1
bay leaf
1 lg.
yellow pepper
1 lg.
red pepper
1/4 lb.
green beans
Pepper and Mushroom Saute (recipe follows)
3 tbsp flour
1 cup
milk
parsley sprigs for garnish
In cup, mix dried parsley, pepper and 1 tablespoon oil and 1 tsp.
salt.
Rub inside and outside of roast with mixture. Plase rib-ends down
in
large roast pan and roast at 325 for 1 1/2 hours basting occasionally
with drippings. In 4-qt. saucepan over high heat cook ground pork,
mushrooms, onion and 1 tsp. salt in 1 tablespoon of hot oil until
all
pan juices evaporate and mushrooms and onions are golden, stirring
frequently. Add broth, rice, bay leaf and 1/2 cup water; heat to
boiling. Reduce heat to low; cover and simmer 45 min. or until rice
is
tender and liquid is absorbed. Dice yellow and red peppers. Trim
ends
form green beans; cut into 1/2" pieces. In 10" skillet, cook vegetables
in 1 tbsp of hot oil adding 1/4 tsp. salt. Cook till veggies are
tender.
When rice is fully cooked, discard bay leaf, stir in veggie mixture.
When pork has roasted 1 1/2 hours, remove from oven and turn ribs
ends
up; fill cavity with rice stuffing (bake any extra rice in small
covered
casserole during last 45 minutes of roasting time. Insert meat
thermometer into thickenst part of meat between two ribs. Cover
loosely
with foil; return to oven and continue roasting about 1 hour or
until
thermometer reaches 160 (18 to 20 mins. per pound total cooking
time.
Prepare:
Pepper & Mushroom Saute
In a 12 in skillet over high heat, cook l lb. large mushrooms, l
large
yellow pepper, cut nto 1 inch wide strips, and 1/2 tsp. salt in
1 tbsp
hot salad oil until veggies are golden and tender-crisp, stirring
occasionally. Add 2 tbsp water; reduce heat to low; cover and simmer
about 5 mins. until veggies are tender. Keep warm.
When roast is done, place on warm platter; let stand 15 minutes for
eaiser carving. Meanwhile prepare gravy: Pour pan dripping from
pan
through sieve into 2 cup measuring cup. Let dripping stand a few
seconds
until fat separates from juices. Return 3 tbsp. fat to pan, skim
and
discard remaining fat in measureing cup. Over medium heat, stir
flour
into fat in pan until blended. Add enogh water to meat juice to
equal 1
1/2 cups. Gradually ad meatjuice mixture, milk and 1/4 tsp. salt
to
roasting pan, stirring to loosen brown bits; over high heat, cook
stirring constantly, until mixture boils and thickens slightly.
To serve: arrnage Pepper & Mushroom Saute and wild-rice stuffing
baked
in casserole on platter with roast. Garnish with parsley sprigs
and
serve with gravy. Make 14 main dish servings.
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Pickled Pigs' Feet
Pork
Servings: 1
4 Pigs' Feet
3 c Vinegar
1 Onion
12 Peppercorns, Black
6 Cloves
1 Bay Leaf
1 tb Salt
Split the pigs' feet, scrub thoroughly and cover with cold water.
Add
the vinegar and bring to a boil. Skim off the top. Add seasonings
and
boil slowly for 2 hours. Cool in liquid and serve cold.
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Peg's Pimiento Pigs
Pork
Servings: 4
1 pk Pork sausage links(12oz)
1 cn Pimientos(7oz)
3 T Butter or margarine
2 T Flour
1 c Milk
1/2 t Salt
1/4 t Nutmeg,ground
American cheese,shredded
Parsley sprigs(opt)
Brown sausage links in a skillet.
Wrap each browned link in a strip of pimiento; arrange in a buttered
shallow baking dish in a single layer.
Melt butter in a saucepan; stir in flour to blend.
Add milk, stirring constantly; cook until slightly thickened and
smooth.
Add salt, nutmeg and cheese.
Pour sauce over sausage; bake in preheated 350'F. oven 15 minutes.
Garnish with sprigs of parsley if desired.
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Pork Satay
Pork
Servings: 6
1/2 lb Boneless Pork; Lean
2 tb Soy Sauce
2 tb Steak Sauce; Thick
10 Apricots; Dried
1/4 c Peanut Butter; Chunky/Smooth
1/2 ts Salt
5 Hot Pepper Sauce; drops
Cut the pork into 3/4-inch cubes and combine with the soy sauce and
steak sauce. Cover and refrigerate for several hour, stirring
occasionally. Meanwhile, simmer the apricots in 3/4 c water for
5
minutes. Place the apricots and their cooking liquid in a blender
container or food processor. Add peanut butter, salt, and hot pepper
sauce. Cover and process until smooth. Reheat when ready to serve.
Thread the marinated pork cubes on skewers. (If you use wooden skewers,
soak them in water 2 hours before using.) Brush with remaining soy
sauce
mixture. Cook over hot coals or under broiler for 6 to 8 minutes,
turning often. Serve with the warm apricot-peanut butter sauce for
dipping.
NOTE: Satay serves 2 when served as a main course. Double the meat
portion of the recipe for 4 people. If you like, serve kabobs of
mushrooms along with the pork. Thread small fresh mushrooms on separate
skewers, brush with melted butter and grill or broil along with
the
pork.
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CROCKPOT
PORK CHOPS/MUSHROOM SAUCE
Pork
Servings: 4
4 ea pork loin chops;
1 x cut 3/4 inch thick
1 ea sm. onion; thin sliced
1 cn cream mushroom soup
3/4 c white wine
1 cn mushroom pieces
2 T quick tapioca; (heaping)
2 t worcestershire sauce
1 t beef bouillon granules
1/4 t dried thyme; crushed
1/2 t garlic powder
1 x rice; Hot cooked
In skillet or oven brown chops. Place browned chops in bottom of
crockpot. Combine all other ingredients except rice. Pour over chops.
Cover. Cook on for 10-12 hours or on High for 4 1/2 to 5 hours.
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APPLE PORK
ROAST IN CROCKPOT
Pork
Servings: 4
2 lb boneless pork
1 T cooking oil
1 ea carrot; small chunks
2 ea stalks celery; chopped
3 T quick-cooking tapioca
1 x (thawed, but NOT diluted)
1/4 c white wine
1 t beef bouillon granules
1/4 t salt
1/4 t ground cinnamon
6 oz Frzn apple juice concentrate
Trim any fat from pork. Cut in half, if necessary, to fit into crockpot.
Pl carrots, and celery into bottom of Pammed crockpot. Sprinkle
tapioca
over t Add apple juice concentrate combined with other ingredients
and
add. Cover Cook on Low for 10-12 hours or on high for 5 to 6 hours.
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Ribs, Cabbage
and Kraut
Pork
Servings: 4
1 sm Can sauerkraut
1 sm Head cabbage, sliced thin
4 sl Bacon, fried and diced-reserve drippings
1 ts Dill weed
1 lg Onion, thinly sliced
1 tb -margarine
3/4 c -water
1 ts -salt
1 ts -sugar
4 lb Spareribs or 4 thick pork chops
Brown spareribs or pork chops in skillet. Alternate layers of ribs,
sauerkraut, cabbage and onion in crockpot. Add margarine, sugar,
salt
and pepper. Add dill weed to water and pour on top of crock pot
mixture.
Put cooked bacon and drippings over all. Cover and cook 8-10 hours
on
low.
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Spareribs and
topping
Pork
Servings: 3
2 c Ketchup,catsup,"red stuff"
1/2 ts Tabasco Sauce
1 c Water
2/3 c Fine bread crumbs
2/3 c Vegetable Oil
1/2 c Flour
1/2 c Soy Sauce
1/4 c Brown sugar, firmly packed
2 tb Worcestershire Sauce
1 tb Cornstarch
2 tb Vinegar
1 tb Dry Mustard
1 tb Sugar
1/4 ts Nutmeg
1 ts Paprika
1/4 ts Ginger
**Note Serving number is an *estimate* and you should adjust
accordingly.
Take 4 spareribs (6-8") and cut each rib into 2 or 3 pieces. Place
in
a shallow baking pan and pour the Marinade Sauce over the ribs.
Let stand for at least one hour at room temperature. Bake in a hot
oven (425 degrees) for 10 to 15 minutes; reduce heat and continue
baking
for 45 to 50 minutes, or until tender. Baste occasionally.
Combine topping ingredients, sprinkle over ribs, return to oven
for
10 to 15 minutes.
Remove and serve. Ribs should come out crunchy on the outside, moise
on the inside.
Total time: about 2 1/2 hours start to finish.
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Asparagus Ham Rolls
Pork
2
Tbsp. butter or margarine
1/4
cup all-purpose flour
2
cups milk
1/2
cup shredded cheddar cheese
1/4
tsp. salt
1/4
tsp. white pepper
24
fresh or frozen asparagus stalks
8
thin slices fully cooked ham (about 1/2 pound)
1/4
cup bread crumbs
In a saucepan, melt butter, stir in flour and cook until thick.
Gradually stir in milk and cook until bubbly and thickened. Stir
in
cheese, salt and pepper. Remove from the heat. Place three asparagus
stalks on each ham slice. Roll up; fasten with toothpicks if necessary.
place in a 13-in.x9-in.x2-in. baking pan; cover with cheese sauce.
Sprinkle with crumbs. Bake at 375 degrees F. for 20 minutes. Yield:
8
servings. Diabetic Exchanges: One serving (prepared with margarine
and
skim milk) equals 1 meat, 1 vegetable, 1/2 starch,; also, 125 calories,
492 mg sodium, 19 mg cholesterol, 11 gm carbohydrate, 11 gm protein,
7
gm fat.
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French
Twist New England Boiled Dinner
Pork
Servings: 4
1 lb Head of green cabbage
1 lb Smoked shoulder or butt pork
4 md Potatoes; peeled
4 lg Carrots; trimmed & scraped
2 Leeks, trimmed & well washed
4 Ribs celery; trimmed & tied
1 Onion*
2 Whole cloves
2 ts Allspice
2 Sprigs fresh thyme; -OR-
1 ts -Dried thyme
1 Bay leaf
6 Peppercorns
Salt to taste
4 Chicken legs and thighs
*Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage, quarter
and
remove the core. In large kettle, combine the pork butt, potatoes,
cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf,
and
peppercorns. Cover with water, add salt to taste. Cover, bring to
a
boil, reduce heat and simmer for 20 minutes. Add the chicken and
simmer
for 15 minutes more.
From the author: "In my recipe, smoked shoulder or butt of pork is
combined with winter vegetables and chicken. The smoked pork is
already
cooked, which greatly reduces boiling time. The chicken legs and
thighs
go in last because they cook quickly. Serve guests a little of each
ingredient along with Dijon-style mustard, grated horseradish and
cornichons. A mixed green salad is all you need on the side."
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Old-Fashioned
Baked Ham
Pork
Servings: 8
1 cn Pineapple slices, 8oz
1 ts Dry mustard
5 lb Canned ham
1 tb Vinegar
1/2 c Brown sugar, packed
Maraschino cherries
1/4 ts Cloves, ground
Drain pineapple, reserving 2 tablespoons juice; set aside. Place
ham in
a baking pan; bake at 350F for 30 minutes. Combine brown sugar,
cloves,
mustard and vinegar in a small bowl; stir in reserved pineapple
juice.
Score ham; place pineapple slices and cherries on top of ham; spoon
glaze over fruit and ham. Bake for another 40-45 minutes, basting
occasionally.
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Chef Norm's
Sweet Curry Pork
Pork
Servings: 4
1 1/2 lb Pork Tenderloin
24 oz Sour Cream (about 3 c)
1 tb Madras Curry
2 tb Olive oil
2 tb Ketjap Benteng Soy Sauce OR Any sweet soy sauce
4 Bananas OR 1 cn peach halves with syrup
Herbal salt
Season pork with herbal salt and broil or fry til tender. Arrange
pork
in casserole dish with bananas or peaches. Add peach syrup if
appropriate. In a frying pan, heat up curry slightly in olive oil.
Add
sour cream and soy sauce stirring well. Bring sauce to boil over
medium
flame and simmer for 5 minutes. Pour sauce over pork and bananas
in
casserole dish and cook in preheated 375 oven for 30-40 minutes
or until
done. Serve with white or brown rice.
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Smoked Burgundy
Ham
Pork
Ingredients:
1 ham - whole, half or picnic
1 cup brown sugar
1 1/2 tsp dry mustard
pineapple juice
1 tsp ginger
1 tsp cloves - ground
Directions:
Soaking the ham in burgundy, port or red wine will greatly improve
the
flavor and tenderness of a bone-in ham. The wine removes any trace
of
salt from the ham and leaves it fork-tender and very sweet. Score
ham,
place on smoker grid and smoke according to cooking charts. Mix
brown
sugar, mustard, ginger and cloves, adding enough pineapple juice
to make
a rather thick paste. Forty-five minutes before end of cooking time
coat
ham with brown sugar mixture and continue smoking.
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Dan's Spicy
Smoked Spareribs
Pork
8 lbs Spareribs
- pork, cut into 4-rib sections (6 to 8
DRY INGREDIENTS:
1 Tbsp ginger -
powdered
1 Tbsp mustard -
powdered
1 Tbsp paprika
1/2 Tbsp salt
1/2 Tbsp Five-spice powder -
Chinese
1 tsp black
pepper
1 tsp chili
powder
1 tsp sage
- powdered
1 tsp crushed
red pepper
BASTING SAUCE:
1/2 cup tomato juice
1 cup peach
preserves
2 Tbsp barbecue
sauce - commercial
2 Tbsp butter
- or margarine, melted
1 Tbsp wine vinegar
1 Tbsp onion - finely
minced
1 Tbsp bell pepper
- finely minced (red or green)
juice of one and one-half limes
Tabasco sauce - two or three dashes
To get started, place a handful of hickory or mesquite chips into
cold
water and set aside. Parboil rib sections in boiling water for about
ten
minutes (this partially cooks them and renders much of the fat).
Remove
rib sections and set on wire rack to cool. Combine dry ingredients
in a
bowl and blend well with a fork. When rib sections are cool, rub
the dry
ingredient mixture into the meat. Stack rib sections, seal in aluminum
foil and let them sit in the refrigerator for about two hours. After
two
hours, start the coals in your smoker. Combine ingredients for basting
sauce in a blender and blend until smooth. Transfer the basting
sauce to
a saucepan and heat over low heat until it begins to bubble. If
you
prefer for the basting sauce to be thicker, mix 2 tablespoons of
cornstarch with 1/4 cup of cold water, and mix a little of the
cornstarch mixture into the basting sauce a bit at a time until
desired
consistency is achieved. When the coals are uniform gray, scatter
a few
of the wet wood chips over them. Rub grill with a paper towel dipped
in
vegetable oil. Brush ribs with basting sauce and place them on the
grill. Cover with smoker lid (leave vents about half-open). Grill
the
ribs for about an hour, turning about every fifteen minutes and
basting
as you turn them. Add wood chips to the coals as necessary to maintain
smoke. Serve ribs with warm basting sauce.
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Maple Glazed Ham
1
bone in ham -(shank or butt) 5 to 7 lbs
1 1/2 cup maple syrup
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
16
cloves - whole
pineapple slices - canned
Marachino cherries
Use a fully cooked whole, shank or butt ham increasing cooking time
for
larger whole ham. If a country ham is used soak it in water or apple
cider (for a sweeter flavor) a few hours or overnight to remove
some of
the salty taste.
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving
no more than 1/2 inch thick covering. Score ham. Combine syrup,
ginger,
nutmeg and allspice. Place ham in a large dish and baste with syrup
mixture. Let the ham stand in syrup for 1 to 2 hours or until it
reaches
room temperature; baste frequently with syrup. When ready to smoke,
remove ham from dish, stud with cloves and place on smoker grid.
Baste
with syrup at least twice while smoking. Before last hour of smoking
decorate with canned pineapple slices and cherries, baste again.
If
using a meat thermometer, fully cooked ham should reach an internal
temperature of from 130 F to 140 F. Make certain the themometer
is not
touching the bone.
Charcoal - use 7 - 8 pounds charcoal, 3 quarts hot water, 3-4wood
sticks
and smoke 2-1/2 to 3-1/2 hours.
Electric - use 3 quarts hot water 3 - 4 wood sticks and smoke 2 to
3
hours.
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Smoked Tasso
Pork, cajan
4 lb. pork
butt
1/4 cup cayenne pepper
1/2 cup Worcestershire
sauce
1/4 cup black pepper -
cracked
1 Tbsp Louisiana
Gold Pepper Sauce
1/4 cup salt
1/4 cup brown sugar
1/2 cup garlic - granulated
Cut pork butt into 1/2-inch thick strips. Place on a baking pan and
season with Worcestershire and Louisiana Gold sauces. Once liquids
are
well blended into meat, add all remaining ingredients. Mix well
into
meat to ensure that each piece is well coated with the seasoning
mixture. Cover with clear wrap and refrigerate overnight. Using
a home
style smoker, and using briquettes flavored with pecan wood and
sugar
cane strips if possible, smoke tasso at 175-200F for 2-1/2 hours.
Once
cooked, tasso may be frozen or used to season gumbos, vegetables,
or a
great pot of white or red beans.
COMMENT FROM JOHN FOLSE: Tasso is yet another example
of the Cajun and Creole desire for unique flavor in a recipe.
Tasso is a dried smoked product that is seasoned with cayenne
pepper, garlic and salt and heavily smoked. The word tasso is believed
to have come from the Spanish word "tasajo" which is dried, cured
beef.
Although this delicacy is often thinly sliced and eaten alone, it
is
primarily used as a pungent seasoning for vegetables, gumbos and
soups.
Today in South Louisiana, tasso is becoming a popular seasoning
for new
and creative dishes. It has also gained wide acclaim as an hors
d'oeuvre
served with dipping sauces or fruit glazes. At Lafitte's Landing
Restaurant, we have incorporated tasso into our cream sauces and
compound butters to create a new taste unheard of in classical cooking.
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Fruited
Pork Roast, Scandinavian Style
Pork
3 lbs boneless
rolled pork loin roast
8
pitted dried prunes
12 oz Great
Western Beer
1/2 tsp ginger
1 med apple,
peeled and chopped
1 tsp lemon
juice
1/2 tsp salt
pepper
1/4 cup flour
Remove string from roast. Using a sharp knife, cut a pocket in the
pork by making a deep slit in the loin, going to 1/2 inch of the
2 ends
and 1 inch of the other side.
Meanwhile, combine prunes, beer, and ginger in a saucepan, heat
to
boiling. Remove from heat, let stand 5 min.
Mix apple with lemon to prevent darkening. Drain prunes, reserving
liquid; pat dry with paper towels. Combine prunes and apple.
Pack fruit into pocket in pork. Tie roast with string at 1 - inch
intervals.
Place meat on rack in roasting pan.
Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to
45
minutes per pound. Baste occasionally with liquid drained from prunes.
Transfer meat to platter. Skim fat from cooking liquid. Deglaze
roasting pan with a little water, add to cooking liquid. Add salt
and
enough additional water to measure two cups. Make a paste of flour
and
water, combine with cooking liquid and cook, stirring constantly
until
thickened. Serve in a sauce boat with sliced roast. Makes 8 servings.
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Deviled Pork Chops
Pork
2 tbsp. butter
1/2 cup of Chili sauce
1/2 cup of catsup
2 tbsp. of Lea & Perrins Worcestershire sauce
4 tbsp. prepared mustard
1 tsp. salt
1/8 tsp. Cayenne pepper
6 pork chops, but 1 inch thick
1/4 cup water
Mix butter and seasoning to a paste and spread over pork chops. Place
in
skillet and run under broiler to brown for about 5 minutes. Pour
remaining sauce over chops, add water and cover. Bake at 350 for
1 1/2
hours. Serves 6.
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RISOTTO
Sausage and mushroom style
Pork, SAUSAGE
1 lb mild italian sausages
1 med diced tomato
2/3 c. rice
2 c. chicken broth
8 oz sliced mushrooms
4 sliced scallions
2 pinches saffron
1/2 c undiluted golden mushroom soup
Brown sausages (sliced) with 4 T. water. Drain but save 4 T. drippings.
Add mushrooms, tomato, scallions and rice. Stir over low heat for
5 min.
Add remaining ingredients and cover. Simmer, stirring occasionally
for
20 - 25 minutes. Makes about 4 servings.
It's a very tasty one dish meal that's pretty easy. The soup makes
it
have a creamy sauce-like flavor. I've also experimented adding diced
black olives and sometimes garnish with green olives too. It makes
a
nice change for all those who like Yellow Rice and Chicken (which
we eat
a LOT of in Tampa).
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