PORK RECIPES
Apple Pork Chops
Bar-B-Qued Pork Spare Ribs
Calypso Pork Chops
CANTANESE BARBECUE PORK
Carne Adovada - Marinated
Pork
Catalan Rice
Chop Suey
Chorizo a la
Mexicana (Mexican Sausage)
Chorizo Homemade Sausage
Chorizo Quiche in Cornmeal
Crust
Chorizos (Mexican Sausage)
Citrus-Marinated Pork Chops
Crepes Ensenada
Eggs and Chorizo
Empanaditas (Pork
Turnovers)
Fried Pigskin in Green Sauce
Guisado Rico
HAM AND SOUR CREAM BAKED
NOODLES
Home-Cooked Carnitas
- Carnitas Caseras
Italian Fried
Peppers and Sausage Patties
Jamaican Ribs or Chicken
Jose Giles's Pozole
Juniper Sparerib Chops
Lemon Pork Chops II
Mexicali Franks
North Carolina Barbecued
Pork
PARTY TIME PORK KEBABS
Pork Carnitas
Pork Medallions with
Papaya Salsa
Pork Tenderloin in Tequila
Pork Tenderloin
With Cilantro-Lime Pesto
Pork with Cumin
Pork with Red Chili Sauce
Posole and Sausages
Posole Don Federico
Roast Cherry Pork
ROAST LOIN OF PORK,
FLORENTINE STYLE
Sausage Croquettes
Sausage Sauce Piquant
Sicilian-Style Sausage
Patties
Smoked Polish Sausage
(Kielbasa)
Spicy Pork Roast
Stir-fried Spiced
Pork on Couscous
Sweet and Sour
Sausage and Red Cabbage
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PARTY TIME PORK KEBABS
Pork
2 1/4 lbs pork tenderloin, trimmed
and cut into 1-inch cubes
6 tbsp olive
oil
3 tbsp lemon
juice (1 Lemon)
2 tsp
chopped fresh rosemary OR 1 tsp. dried rosemary, crushed
between fingers to release flavor.
salt and pepper to taste
Whisk together the oil, lemon juice and rosemary; pour over the pork,
tossing to coat well. Cover; marinate in the refrigerator 4-6 hours.
When ready to grill, thread the pork onto skewers (don't crowd the
kebabs, or they'll cook unevenly). Sprinkle with salt and pepper.
Grill
until just done, 8 minutes or less, turning once.
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Juniper Sparerib Chops
Pork
4 thick lean belly pork strips or spare rib chops
6 rashers unsmoked streaky bacon
1/4pt dry cider
1 large cooking apple, peeled, cored and sliced
2 onions, chopped finely
2 cloves garlic, crushed
6 juniper berries, crushed
1 1/2 lb potatoes, thickly sliced
olive oil
a little butter
salt, freshly ground black pepper
Pre-heat oven to 275F/140C.
Trim any excess fat from the pork. Heat some oil in a frying pan
and
brown the pork on both sides then transfer to a shallow casserole.
In
the same pan, fry the bacon rashers a little until the fat starts
to
run. Using a draining spoon, place the bacon on top of the pork
and
season lightly.
Sprinkle the juniper berries and garlic over the meat, then spread
the
slices of apple and onion on top. Add the cider and cover with a
layer
of overlapping potato slices. Finally put a few dabs of butter on
top,
coer with greaseproof paper or foil, then with a close fitting lid.
Cook
for about 3 hours.
Towards the end of the cooking time, pre-heat the grill to its highest
setting. When the oven time is completed, place the dish, uncovered,
under the grill so the potatoes become brown and crispy.
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Carne Adovada - Marinated
Pork
Servings: 6
4 lb Pork (Ribs, Chops Or Other)
2 ts Salt
3 Garlic Cloves, Crushed
2 ts Whole Leaf Oregano
1 qt Blended Red Chili Sauce
Sprinkle meat with salt. Add garlic and oregano to blended chili.
Pour
over meat and marinate in refrigerator 6-8 hours or overnight. Cook
slowly on top of stove or in 350øF oven until meat is done,
about 1
hour. Thick slices of potatoes may be marinated with the meat.
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Citrus-Marinated Pork
Chops
Servings: 6
2 Chipotle Chiles; Dried
6 Pork Loin Or Rib Chops; *
1/2 c Frozen Orange Juice; Thawed
1/4 c Vegetable Oil
1/4 c Lemon Juice
2 tb Orange Peel; Grated
1 ts Salt
1 Clove Garlic
1 Orange; Medium, **
* Pork chops should be cut about 1/2-inch thick. ** Orange should
be cut
into 6 wedges.
Cover chiles with water. Let stand until softened, about 1 hour.
Drain
and finely chop. Place pork chops in a shallow glass or plastic
dish.
Place chiles and remaining ingredients, except the orange, in a
blender
container. Cover and blend, at low speed, until smooth. Pour over
chops.
Cover and refrigerate at least 3 hours, spooning marinade over chops
occasionally. Set oven control to broil. Remove chops from marinade
and
sit marinade aside. Place chops on rack in a broiler pan. Broil,
with
tops of the chops 3 to 5 inches from the heat, until light brown,
about
10 minutes. Turn the chops and brush with the marinade. Broil until
chops are done, about 5 minutes longer. Garnish with orange wedges
and
serve.
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Crepes Ensenada
Servings: 6
12 sl Thin sliced ham
1 Brick Jack cheese cut in chunks
1 cn Whole green chilis
1 Doz. tortillas (corn or flour)
Roll each tortilla with a slice of ham, chunk of cheese, and a piece
of
green chili...place side by side, flap side of tortilla down in
a 9x13
baking dish. Cover with cheese sauce and bake 45 minutes at 350
F.
Cheese sauce:
1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry
mustard 1/2 tsp salt 1 qt/ milk
Melt margarine, add flour and blend. Add remianing ingredients, stir
till smooth and thickened.
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Eggs and Chorizo
Pork, Mexican
Servings: 6
1/4 c Onion; Chopped, 1 Sm.
2 tb Vegetable Oil
8 oz Chorizo Sausage; Bulk
8 ea Eggs; Large
1/4 c Half-and-Half
1/2 ts Oregano Leaves; Dried
Cook and stir the onion in oil in a 10-inch skillet until tender
but not
brown. Add the sausage, cooking and stirring , until the sausage
is done
then drain. Mix the eggs, half-and-half and the oregano well with
a
fork. Pour into the sausage mixture in the skillet. Cook over medium
heat. As the mixture begins to set at the bottom and sides, gently
lift
the cooked portion with a fork or spatula so that the uncooked egg
mixture can run under the cooked portion. Avoid constant stirring
as
this will make the eggs tough and hard. Cook until all the eggs
are
cooked but still moist, about 3 to 5 minutes.
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Empanaditas (Pork
Turnovers)
Pork, mexican
Servings: 8
8 ts Chilled margarine
3/4 c All-purpose flour
3 tb Ice water
2 oz Cooked ground pork, crumbled (OR finely chopped
Cooked ham)
2 oz Monterey Jack or Cheddar cheese, shredded
1 ts Prepared spicy brown mustard
1 ds Crushed red pepper
1 Egg separated
1 tb Skim milk
Paprika Garnish: red bell pepper strips and cilantro leaves
In small bowl, with pastry blender or 2 knives, cut margarine into
flour
until mixture resembles corn meal; sprinkle with ice water and,
using
fork, mix to form soft dough. Roll dough between 2 sheets of wax
paper
to form rectangle about 1/4 inch thick; remove paper and use 2-inch
diameter plain or fluted cookie cutter to cut dough into rounds.
Roll
scraps of dough and continue cutting until all dough has been used
(should yield 24 rounds). Combine pork (or ham), cheese, mustard,
and
red pepper in small bowl and set aside. Preheat oven to 375.
Beat egg white lightly and brush an equal amount onto each pastry
round.
Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon)
onto center of each round; fold pastry over, turnover-fashion, to
enclose filling. Press edges of dough together to seal. Transfer
turnovers to nonstick cookie sheet. Add milk to egg yolk and beat
lightly; brush an equal amount of mixture over each turnover and
sprinkle each with a dash of paprika. Bake until turnovers are golden
brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish
with
red pepper strips and cilantro. Chili sauce or salsa can be served
as a
dipping sauce.
Makes 8 servings of 3 turnovers each.
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Fried Pigskin in Green
Sauce
Servings: 4
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to taste)
1 Garlic clove, peeled and roughly chopped
1/4 c Loosely packed, roughly chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into squares abut 1 1/2 inches
Remove the husks from the tomate verde and rinse will. Put into a
saucepan with the fresh chilies, cover with water, and bring to
a
simmer. Continue simmering until soft but not falling apart, about
10
minutes. Drain the tomate verde and transfer with the chilies and
1/4
cup of the cooking water to a blender. Add the garlic and cilantro
and
blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without
browning, for 1 minute. Add the blended sauce and fry over high
heat,
stirring from time to time, until reduced and thickened - about
7
minutes. Add salt to taste and the pieces of chicharron and continue
cooking over medium heat until the chicharron is just soft - about
5
minutes, depending on thickness and quality.
Serve with corn tortillas and a dollop of frijoles refritos.
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Guisado Rico
Pork, Mexican
Servings: 8
3 lb Pork roast,lean end cut
1 cn Tomatoes,cut into quarters (16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into thin 2" strips
2 Jalapeno peppers,chopped fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste
Puncture the roast with a sharp knife and insert two split garlic
cloves.
Warm the oven at 325'F. Roast the pork in the oven until it's done.
Allow the meat to cool. Save the meat juice. Discard the excess
fat
and cut the meat into bite-size cubes.
Place the meat in a cooking pot. Add the meat juice.
Add the oregano, garlic, bay leaf, onions and salt. Add water if
the
meat juice is not enough.
Cover the pot and simmer over medium heat for about 20 minutes.
Add the chiles, tomatoes, basil and chicken broth. Simmer for about
15 minutes.
Add the beer. If more liquid is needed, add another can of beer.
Simmer for 15 minutes.
Serve in soup bowls and garnish with chopped cilantro and scallions.
Serve with refried beans and warm flour tortillas. Makes 6 to 8
servings.
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Home-Cooked
Carnitas - Carnitas Caseras
Pork, Mexican
Servings: 6
4 tb Lard
3 lb Pork, cut into 2-inch cubes
1/2 md White onion, roughly sliced
4 Fresh marjoram sprigs, or scant 1/4 tsp dried
4 Fresh thyme sprigs, or scant 1/4 tsp dried
3 California bay leaves, broken up
10 Peppercorns, crushed
1 Orange, cut into eighths
1 c Milk
Sea salt to taste
Heat the lard in a heavy pan, add the meat, and fry, stirring and
turning it over from time to time, until lightly golden - about
8
minutes. Add the onion and stir well. Cook for 8 minutes longer
or until
the meat is well browned (remove onion only if it has burned). Add
the
remaining ingredients, cover the pan, and cook over low heat until
the
meat is just tender, not falling apart - about 20 minutes, depending
on
the quality of the meat. There should be plenty of pan juices. Remove
the lid, increase the heat, and fry, stirring and scraping the bottom
of
the pan, until the juices have been absorbed - about 10 minutes.
Drain
off the extra fat and serve.
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Jose Giles's Pozole
Pork, Mexican
Servings: 8
4 lb To 5 lb fresh ham or pork loin
1 Or 2 cloves garlic, crushed
2 tb Coarse salt
4 qt Water
4 14 oz cans whole hominy
(6-8 Servings)
In a kettle, add the pork, garlic, salt and water. Bring to
the boil and
simmer until meat is tender.
Remove pork and shred. Cool the broth and skim accumulated
fat.
Put the pork in a large, flat baking dish and add approximately
a soup
ladle of broth to keep the pork moist. Cover with aluminum foil.
Bring remaining broth to boil again and add the hominy, discarding
half the
liquid in the cans. (This step may be reserved until just
before serving.)
Simmer 20 minutes.
Warm pork in oven before serving.
Extra Ingredients
4 large limes, cut into eighths
4 medium-size avocados, diced in 1-inch chunks
1 large spanish onion, diced
2 packages Fritos
2 packages fried bacon rind
1/4 c. crushed red chile
1/4 c. oregano
To keep diced avocado, save the pit and place in serving dish with
the
diced avocado. This will prevent it from turning brown. Place all
other
ingredients in appropriate serving dishes. If onion and lime are
prepared in advance, cover with foil or plastic wrap.
Serving
In a large soup bowl, serve a small portion of shredded pork and
hominy
with enough broth to fill approximately half the bowl. Instruct
guests
that they are to add ingredients gingerly until each finds the taste
combination that suits his/her palate.
Fried bacon rinds and fritos may be crushed or added whole. Lime
is
squeezed for juice.
Free-for-all. Everyone is invited to help him/herself to experiment
with
combinations.
Author's Note: All the quantities are approximations based on
experience. If guests are delicate eaters, you'll have leftover
pozole,
which is delicious. If they are heavy eaters, add more meat and
ingredients.
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Mexicali Franks
Pork, Mexican
Servings: 6
2 tb Salad oil
1 lb Frankfurters, quartered lengthwise
1 md Onion, chopped
1 lg Clove gaerlic, crushed
1 cn Whole tomatoes (1 pound)
1 cn Pinto beans (15 ounces)
1 c Chunky salsa
2/3 c Uncooked long-grain rice
2 ts Chili powder
1 c Shredded Monterey Jack cheese with jalapeno
peppers (4 ounces)
Fresh coriander (cilanto) leaves
In a large skillet, heat oil over medium-high heat. Add the
frankfurters; saute until browned. With a slotted spoon, remove
from pan
and place on one side of serving dish. Keep warm. To drippings in
skillet, add onion and garlic; saute 2 minutes. Add tomatoes and
their
liquid, beans and their liquid, the salsa, rice, chili powder, and
1/2
cup water. Bring to boiling; reduce heat and simmer, covered, 15
minutes, or until rice is cooked. Spoon rice mixture next to
frankfurters on platter. Sprinkle cheese over rice. Garnish with
cilantro leaves.
Makes 6 servings.
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Pork Carnitas
Servings: 4
Southwest Guacamole
4 Poblano Chiles *
1 md Onion, Cut in halves
1 lb Pork Loin Roast **
1 Clove Garlic, Finely Chopped
2 tb Vegetable Oil
2 tb Tomato Paste
1 tb Red Wine Vinegar
1/4 ts Salt
1 1/3 c Italian Plum Tomatoes ***
Flour Or Corn Tortillas
Dairy Sour Cream
* Chiles should be roasted and peeled ** Roast should be boneless
and
cut into 2 X 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum
Tomatoes, finely chopped.
Prepare Southwest Guacamole; set aside. Cut chiles and onion halves
lengthwise into 1/4-inch strips. Cook pork, chiles, onion and garlic
in
oil in a 10-inch skillet over medium heat, stirring occasionally,
until
pork is no longer pink, about 12 minutes. Stir in tomato paste,
vinegar,
salt and tomatoes; cook until hot. Serve with tortillas, Southwest
Guacamole and sour cream.
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Pork Tenderloin in Tequila
Servings: 6
1/4 c Mustard; Prepared
2 lb Pork Tenderloin
1/4 c Vegetable Oil
2 Cloves Garlic; Ea Cut In 1/2
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Lime Juice
1/4 c Tequila
1 tb Red Chiles; Ground
1 ts Salt
1 ts Oregano Leaves; Dried
1 ts Thyme Leaves; Dried
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Medium
1/4 c Onion; Chopped, 1 small
1 Bay Leaf
1/4 c Parsley; Snipped
Spread mustard over the pork tenderloin. Heat oil and garlic in a
10-inch skillet until hot. Cook pork in oil over medium heat until
brown. Remove garlic. Stir in remaining ingredients except the parsley.
Heat to boiling then reduce the heat. Cover and simmer until pork
is
done, about 30 minutes. Remove the bay leaf and sprinkle with the
parsley. Serve.
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Pork Tenderloin
With Cilantro-Lime Pesto
Servings: 6
------------------------------PESTO-----------------------------------
1 tb Garlic; minced
2 tb Ginger; minced
1/4 c Green onions; minced
1 tb Cilantro; minced
1 ts Jalapeno; minced
1/2 ts Freshly ground pepper
2 tb Lime juice
2 tb Olive oil
1 1/2 lb Pork tenderloin
1/2 c Hot pepper cheese; grated
1/4 c Pine nuts; toasted
For the pesto: Combine first seven ingredients in a food processor
or
blender and puree. Slowly add olive oil until the mixture thickens.
Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread
half of pesto mixture over tenderloin and sprinkle grated cheese
and
pine nuts over the pesto. Reform tenderloin and tie to secure. Spread
remaining pesto over tenderloin and refrigerate several hours or
overnight.
Place tenderloin on a rack and bake in preheated 400F oven until
firm,
30 to 40 minutes. It should reach an internal temperature of 155F.
Remove from oven. Cover and allow to rest for 10 minutes, reserving
all
juices. Slice and serve with reserved juices.
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Pork with Cumin
Pork, Mexican
Servings: 7
2 lb Pork Shoulder; Boneless, *
1/4 c Unbleached Flour
1/2 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, cut up
1/2 c Water
2 tb Orange Juice
2 tb Lime Juice
2 tb Chicken Bouillon; (Dry)
2 tb Cumin Seed
1 ts Oregano Leaves; Dried
1/2 ts Salt
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Medium
2 c Potatoes; Diced **
1/2 c Dairy Sour Cream
* Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can
be
pared or unpared.
Coat pork with the flour. Heat oil in 10-inch skillet until hot.
Cook
and stir pork in oil over medium heat until brown. Remove pork with
slotted spoon and drain. Cook and stir onion and bacon in the same
skillet until bacon is crisp. Stir in the pork and the remaining
ingredients except the sour cream. Heat to boiling, then reduce
heat.
Cover and simmer until pork is done, about 45 minutes. Stir in sour
cream and heat until hot. Serve.
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Pork with Red Chili Sauce
Pork
Servings: 6
3 lb Boneless Lean Pork Butt
2 tb Vegetable Oil
2 lg Onions, chopped
2 Garlic Cloves, minced or pressed
6 ts Chili Powder
1 ts Cumin
1 1/2 ts Oregano
1 1/4 c Water
1 ts Honey
1/2 ts Salt
3 tb Tomato Paste
Serve this traditional Mexican entree as a filling for corn or flour
tortillas or as an accompaniment to rice and beans. Garnish with
tomato
slices and fresh cilantro for a colorful meal. Trim and discard
all fat
from the meat and cut into 1-inch cubes. Heat oil in a large skillet
over medium-high, and cook meat, a few pieces at a time, until brown.
Push meat to one side of the pan, add onion, garlic, chili powder,
cumin
and oregano; cook until onion is limp. Stir in water, honey, salt
and
tomato paste. Simmer, covered, until pork is tender, about 1 hour.
Skim
off fat and discard.
To serve, fill warm corn or flour tortillas (made with margarine)
with
meat mixture. Include rice or beans, if desired, and garnish. Yield:
6
servings, 3 cups
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Posole and Sausages
Pork, Mexican
Servings: 4
6 Hot Italian style sausages
2 md Onions; roughly diced
3 Green (unripe) tomatoes
1 tb Tomato paste
2 c Cooked hominy
1 ts Oregano
1/2 ts Salt; or as desired
1/2 ts Black pepper; or to taste
1 1/2 c Hominy liquid
2 tb Chopped parsley
Lime slices
CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over
medium heat on the stove and cook, 5 minutes. Pour off and discard
fat
and reserve the sausages on a plate. Add the onions and cook, stirring
occasionally, 5 minutes, or until the onion softens. Halve tomatoes
cross- wise, lay each half cut side down and cut each half into
6ths.
Add the tomatoes and tomato paste to the pot and cook, stirring,
2
minutes. Add the hominy, oregano, salt, pepper and hominy water.
Cover,
raise heat to high, and bring to a boil. Lower heat to medium and
simmer
20 minutes. When it's time to get dinner on the table, replace the
sausages in the pot and cook 7 minutes. Remove from the heat and
add the
parsley. Divide the ingredients between 4 soup bowls and garnish
with
lime slices. Serve warm tortillas instead of bread.
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Posole Don Federico
Pork, Mexican
Servings: 8
3 Fresh pig's feet
2 Fresh medium pork shanks
2 cn Yellow hominy,drained
-(16 oz ea)
12 Green chiles,cut into
-1"x1/4" strips
1 Large onion,chopped
6 Large garlic cloves,
-chopped fine
2 cn Chicken broth (14.5 oz ea)
1/2 ts Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and
-stems
2 Bunches,scallions,chopped
1 cn Beer
Salt to taste
Rinse pig's feet well. Boil in a pot of water for 20-30 minutes.
Rinse again. Pour out the water and wash the pot. Boil the pig's
feet
and pork shanks in a fresh pot for about 1-1/2 hours. Add water
while
boiling if necessary.
Add onions, garlic, oregano, bay leaves, green chiles, hominy and
chicken broth to the boiling pot.
Cook over medium heat for about 30 minutes.
Add 1 can of beer and simmer for about 10-15 minutes.
While the posole is cooking, chop the cilantro and scallions. Mix
the
chopped cilantro and scallions and use them to garnish the posole
when
serving.
Serve the posole with warm tortillas and frijoles heated with grated
cheese.
Makes 6 to 8 servings.
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Spicy Pork Roast
Mexican, Pork
Servings: 6
1/4 c Sugar
1 ts Red Chiles; Ground
1 ts Oregano Leaves; Dried
1/2 ts Pepper
2 lb Pork Loin Roast; Boneless
Mix sugar, ground red chiles, oregano and pepper and rub over the
pork
roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees
F.
Place pork, fat side up, on rack in a shallow roasting pan. Insert
meat
thermometer so that the tip is in the thickest part of the pork
and
doesn't rest in the fat. Roast, uncovered, until thermometer registers
170 degrees. F, about 2 hours.
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Sausage Sauce Piquant
pork, sausage
Servings: 4
1 lb Smoked sausage, sliced
2 tb Oil
2 tb Flour
1 md Onion, chopped
1/2 Green pepper, chopped
16 oz Cn tomatoes
2 c Water
Salt
Pepper
Cooked rice
Brown sausage. Drain well and set aside. In a Dutch oven, make a
roux by
browning oil and flour, stirring constantly. Add onion and green
pepper;
saute. Add sausage, tomatoes, water, salt and pepper. Cover and
simmer 1
hour. Serve over rice. Serves 4 - 6.
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Chorizo a
la Mexicana (Mexican Sausage)
Pork, Mexican
Servings: 20
1 lb Lean pork
2 tb Chili powder
1 ts Oregano, handrubbed
1 ts Salt
1 Garlic clove, pressed
2 tb Vinegar
Grind coarsely or chop pork. Add all other ingredients and mix
thoroughly. Let stand for several hours. Fry without adding fat
for
about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator.
It
will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo
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Chorizo Homemade Sausage
Pork, Mexican
Servings: 6
5 lb Fresh pork
5 ts Salt
3 tb Chili powder
1 Clove garlic, mashed
5 tb Vinegar
1/4 c Paprika
1 1/2 ts Pepper
3/4 ts Oregano
3/4 ts Thyme
1/4 c Dry wine
Yield: 6 Servings
With electric food grinder, coarsely grind pork. Add all of the above
ingredients and with hands, mix together until well blended in.
With
meat press, press into thin patties. Freeze in handi-wrap and scott
wax
paper until ready to use. In covered frypan, cook for 20 minutes,
turning over every 5 minutes.
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Chorizo Quiche in
Cornmeal Crust
Pork, Mexican
Servings: 6
--------------------------CORNMEAL CRUST-------------------------------
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)
-----------------------------FILLING----------------------------------
6 sl Monterey Jack cheese
1/2 lb Chorizo; casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream
-=OR=- Half and Half
Salt, pepper
To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and
pepper. Cut in shortening until mixture resembles coarse crumbs.
Add
water, 1 tablespoon at a time, stirring lightly until mixture forms
ball. Turn out onto lightly floured board and roll dough to 13-inch
circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge
under
and flute.
Arrange cheese slices on bottom of crust. Fry sausage until cooked
and
crumbly. Drain off fat. Sprinkle sausage on top of cheese, then
top with
green onions. Lightly beat eggs in bowl, stir in whipping cream
and
season to taste with salt and pepper. Pour over cheese and chorizo
mixture. Place on bottom rack of oven and bake at 450F 15 minutes.
Reduce heat to 350F and bake additional 25 to 30 minutes. Let stand
10
minutes before cutting.
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Chop Suey
pork
Servings: 1
3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 c Onions, sliced
2 c Celery, sliced
1 ts Salt
1/8 ts Pepper
1 ts Ginger
1 3/4 c Hot water, bouillon
Or meat stock
3 tb Soy sauce
1 c Bean sprouts
3 tb Corn starch
Heat cooking oil and add meat and mushrooms. Brown evenly. Add onions,
celery, seasonings and water. Bring to boil, then simmer, cover,
and
cook for about 30 minutes until meat is tender. Add soy sauce, well
drained bean sprouts and more seasoning. Bring to a boil. Thicken
with
corn starch which has been stirred into a smooth paste with one-half
cup
of water. Cook until thickened; then simmer for 10 more minutes.
Serve
on hot cooked rice and add canned chow mein noodles.
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Chorizos (Mexican Sausage)
Pork, Mexican
Servings: 10
2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the
fat.
Toast the chilies well, turning them from time to time so they do
not
burn. While they are still warm and flexible, slit them open and
remove
the seeds and veins. As they cool off they will become crisp. Grind
the
spices together withe the chilies. Mix the ground spices and chilies
with the rest of the ingredients and rub them well into the meat
with
your hands.
Cover the mixture and set it aside in the refrigerator to season
for 3
days, stirring it well each day. (Before using, fry a little of
the meat
and taste to see if it has enough salt and seasoning.) Normally
the meat
would be put into sausage casings, however, I just use it straight
from
the bowl. If you don't want to stuff the meat into casings at all,
leave
it to mature for about a week. Store it in containers in the freezer
compartment of the refrigerator.
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Bar-B-Qued Pork Spare Ribs
Pork
3 Lbs. Pork Ribs Split
1 C Catsup
1/2 C Vinegar
1/3 C Sugar
3 T Worchestershire Sauce
2 T Liquid Smoke
1/3 C Maple syrup
1/4 C Honey
1/3 C Brown sugar
4 T Crushed Garlic
1. In a large pot filled with water add the pork ribs and cook for
approximately 30 minutes.
2. In the sauce pot add all the rest of the ingredients and cook
at a
medium heat for approximately, 45 minutes stirring occassionly.
3. Heat up grill and cook ribs approximately 10 minutes on each side.
Brush with sauce and cook approximately 2 minutes, and brush with
sauce
again. Serves 4
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ROAST LOIN OF
PORK, FLORENTINE STYLE
Pork
Ingredients:
1 pork loin roast, about 3 lbs.
2 cloves of garlic
1 sprig of fresh rosemary
4 leaves fresh sage
Salt and pepper (divided)
2/3 tblspn. olive oil
Directions:
Heat over to 325 deg. Cut away excess fat from pork loin and clean
the
meat. Finely chop together the garlic, rosemary and sage. Reserve
a
generous pinch of rosemary and sage. Add salt and pepper and mix.
With a
sharp knife, make several deep incisions in the meat and stuff them
with
the chopped herbs and spices. Coat the outside of the roast with
olive
oil, sprinkle with salt and pepper and reserved rosemary and sage.
Place
the meat in a small roasting pan filled with about an inch of water.
Roast uncovered for 1-2 hours, basting occasionally. The roast is
cooked
when the juices run clear when the roast is pierced with a fork.
Remove
the roast to a plate, allow to cool, then wrap in aluminum foil
to keep
it warm. Store in refrigerator and return to room temperature for
serving. Makes 4 servings.
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Calypso Pork Chops
Pork
Servings: 6
6 Pork loins, about 4 oz ea
1 c Chicken broth
1/2 c Orange juice
2 tb Dark rum, optional
2 tb Lime juice
2 tb Brown sugar
1 Garlic clove, minced
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Grounf cloves
Combine ingredients in a zip lock bag. Seal and rerigerate 4-24 hours.
Remove chops, discarding leftover marinade. Grill chops quickly
over
indirect heat in covered grill about 10-12 minutes, turning once
to
brown both sides.
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Pork Medallions
with Papaya Salsa
Pork
2 c diced papaya
1 c diced jicama
1/2 c diced roasted red pepper
3 Tbl fresh lime juice
2 Tbl coriander leaves
Dash salt
15 oz lean pork tenderloin cut diagonally
into
1/4-inch thick slices
2 Tbl all-purpose flour
1/2 tsp chili powder
1/2 tsp paprika
2 tsp olive oil
Combine the papaya, jicama, pepper, lime juice, coriander, and salt
in a
medium bowl. Let stand for at least 30 minutes.
Place the pork slices between sheets of plastic wrap and pound to
about
1/8 inch thickness. Combine the flour, chili powder and paprika
on wax
paper. Dredge pork slices in the flour mixture, using all the flour.
Heat 1 teaspoon of the oil in a medium non-stick skillet over medium
heat. Add half the pork and cook for 3 minutes, or until golden
brown on
one side. Turn and cook for 2 minutes longer, or until cooked through.
Remove and keep warm. Repeat with remaining pork and oil. Divide
pork
evenly among four plates and top with the salsa.
Makes 4 servings.
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Catalan Rice
Pork, Rice
Servings: 6
2 1/2 c Fish stock
1/4 ts Saffron threads
1/4 c Dry white wine
6 tb Lard
1/2 lb Chorizo, cut into 1/4-inch slices
1 1/2 lb Pork loin, in 1-inch dice
1 lg Onion, thinly sliced
2 lg Green bell peppers, julienned
2 lg Tomatoes, peeled, seeded, and chopped
3 lg Squid
2 c Long-grained rice
3/4 c Blanched almonds
1/3 c Pine nuts
3 Garlic cloves, minced
1 c Artichoke hearts, drained (canned)
18 sm Clams or mussels, scrubbed well
1/2 c Peas
1/4 c Pimientos, julienned
2 tb Fresh parsley, minced
Clean squid and cut body sacs into rings. Cut tentacles in half.
In a
small saucepan, bring stock to a bare simmer. Crush saffron and
combine
it with wine in a small bowl. In a flameproof casserole or paella
pan,
heat the lard over moderately high heat. Saute the chorizo and pork,
turning them until they are browned. Add the onion, bell peppers,
tomatoes, and squid and cook the mixture over moderate heat, stirring,
for 15 minutes. Stir in the rice and cook for 1 minute, stirring.
Stir
in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts.
Ladle in enough stock to just cover the rice mixture. Bring to a
boil
and simmer it, covered, for 20 minutes.
Arrange the clams in the rice, add the peas, and simmer for 10-15
minutes, or until the rice is just tender and the clams open. Discard
any clams that do not open. Garnish with pimientos and parsley.
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Italian
Fried Peppers and Sausage Patties
Pork
12 Sicilian-style sausage Patties
10 sweet green frying peppers (or 3 small bell peppers), sliced
2 medium onions, sliced
4 cloves garlic, minced
4 Tbsp. dry red wine
2 Tbsp. water
2 tsp. salad oil
1 Tbsp. minced fresh (or 1 tsp. dried) oregano (or Italian seasoning)
salt, pepper, to taste
Prepare sausage patties according to directions in previous recipe.
While sausage patties cook under broiler or over barbecue, combine
all
remaining ingredients in non-stick skillet. Cover and cook over
low heat
for 15 minutes. Arrange cooked patties on top of pepper and onion
mixture in skillet. Makes 12 servings.
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Jamaican Ribs or Chicken
pork
Ingredients:
pork ribs for 2 or cut-up chicken 3/4 cup
chopped onion
4 large cloves garlic, minced
peppers (see below)
2 tbs allspice
1 tbs ginger
2 tbs salad oil
1 tsp ground nutmeg
peppers: You can control the heat with the type and number of peppers
you use. Between the marinade and the cooking, a lot of the heat
will be
lost, so don't be afraid to throw in a couple of whatever hot peppers
you have on hand. I use 2 large cayenne, 2-4 chilies, and a token
jalepeno; its spicy but not nuclear.
THE PREPARATION
Combine everything except the bay leaves and the meat in a large
zip-lock plastic bag.
Add meat and thoroughly mix.
Let marinate in fridge at least 2 hrs, preferably until next day.
Fire up the barbi. Remove meat from bag with as much marinade as
possible still clinging to it. Place half of the bay leaves on the
meat.
Dump the remaining marinade or use as insect repellant. Cook very
slowly
over medium coals, turning often. If your grill has a vented hood,
close
it and shut the vent half way down. Do not let the meat burn. Cover
and
cook about 1/2 hr. Check coals to make sure they do not go out.
After 1/2 hr, remove bay leaves, turn meat, place remaining bay
leaves on meat and cook until done (about 1/2 to 3/4 hr more, or
more
depending on heat).
Eat. Break out the beer. You'll need it.
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Sicilian-Style Sausage
Patties
pork
2 pounds fat-trimmed pork (or veal) shoulder, ground
1/2 cup Chianti wine
2 cloves garlic, minced
2 Tbsp. minced fresh (or 2 tsp. dried) thyme
1 Tbsp. paprika
2 tsp. salt (or smoke flavored salt)
1 tsp. fennel seeds
1/4 tsp. each: black pepper and red cayenne pepper (or more to taste)
Note: It's not necessary to stuff meat mixtures into sausage casings.
In
fact, if you plan to barbecue, it's better to shape the meat into
flat
hamburger-like sausage patties that fit in pita pockets or on thin
rounds of French or Italian Bread.
To Make Patties: Combine all ingredients and mix lightly. Shape into
patties, six per pound of meat. Raw patties may be frozen for later
use;
Arrange them in a single layer on a cookie tin lined with aluminum
foil.
Cover with foil, label and freeze. Patties may be barbecued or broiled
without defrosting.
To Cook: Place patties 3 inches from heat source and broil or barbecue
for about two to three minutes per side (three to four minutes each
side
if frozen); be sure meat is cooked through. Makes 12 patties, 130
calories each with pork; 100 calories each with veal.
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Sweet and Sour
Sausage and Red Cabbage
Pork
1 head red cabbage, medium
3 tart apples, cored, sliced, but not peeled
1 link (1/2-3/4 Lb.) fully cooked turkey or beef sausage
1/4 c. honey
1/4 c. cider or red wine vinegar
optional: 1 sliced red onion.
Wash and slice cabbage, leaving water that clings to leaves.. Put
in
dutch oven with tight fitting cover. Add apples, onions if desired,
honey, and vinegar. Cover and cook over medium heat for 15-20 minutes
until cabbage is wilted. Meanwhile, slice sausage in 1/2-3/4 chunks.
Add
to cabbage mixture and cook over low heat for 30 more minutes.
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HAM AND SOUR CREAM
BAKED NOODLES
pork
1/2 pound noodles, cooked and drained
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 cups chopped ham
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
1/4 cup finely chopped onion
Pepper to taste
6 tablespoons melted butter
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Butter a 3-quart casserole. Put
the
cooked noodles into a bowl and toss with the remaining ingredients
until
well mixed. Spoon into the casserole and bake 50 to 60 minutes,
or until
bubbling and set. Serves 4.
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Apple Pork Chops
Pork
Servings: 4
6 Pork chops
Pork chop fat or oil
2 ts Butter
-salt and pepper to taste
3 Apples-unpeeled with cores
1 ts Sugar
Cinnamon
Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note from Anne MacLellan; those concerned about their fat intake
may
chose to use corn oil or some other vegetable oil rather than the
pork
fat). Season to taste and set on hot platter. Keep warm. Slice the
apples 1/2" thick and add to the pan with 1 tsp butter, the sugar
and a
few pinches of cinnamon or cloves. Cook over medium heat for about
10
minutes, turning once or twice until some of apples are browned.
Arrange
them around the chops and serve. Serves: 4-6
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Lemon Pork Chops II
Pork
Servings: 4
4 Pork loin or rib chops, 3/4"
4 ts Thin lemon slices
Salt
4 tb Packed brown sugar
4 ts Thin onion slices
4 tb Ketchup
Heat oven to 350F. Sprinkle both sides of pork chops with salt. Place
pork in ungreased shallow baking pan or dish. Top each with onion
slice,
lemon slice, 1 Tbsp brown sugar and 1 Tbsp ketchup. Cover and bake
for
30 minutes. Uncover and bake for about 30 minutes longer, spooning
sauce
onto pork occasionally, until done. 4 Servings, 410 calories per
serving.
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Roast Cherry Pork
Pork
3 lbs Boston Butt Pork Roast
2 Tbsp vegetable oil
Salt and pepper
1 c cherry preserves
1 Tbsp lemon juice
1 Tbsp catsup
2 tsp red wine vinegar
1/4 tsp dry mustard
1/4 tsp cinnamon
1/4 tsp ground cloves
Dash of anise (optional)
Place pork roast on rack in shallow roasting pan. Brush with
vegetable oil, and sprinkle with salt and pepper.
Roast in preheated oven at 325 degrees for 1 1/2 hours.
While pork is roasting, combine cherry preserves, lemon juice,
catsup, red wine vinegar, dry mustard, cinnamon, cloves and anise
in a
small saucepan. Heat on low heat for 5 minutes, or until preserves
are
melted. Remove from heat.
After pork has roasted 1 1/2 hours; brush with cherry sauce and
roast
30 minutes more, or until meat htermometer registers 165 degrees
F.
Remove roast to platter. Cover with foil and let stand 15 minutes.
Reheat sauce and serve with the pork roast.
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Smoked Polish Sausage
(Kielbasa)
Pork, sausage
Ingredients for 100 lbs.
Ingredients for 10 lbs.
10 lbs ice water
2 lbs. water (1 quart)
3 lbs soy protein concentrate
2 cups soy protein concentrate
or non-fat dry milk
or non-fat dry milk
2 lbs salt
6 Tbsp. salt
4 oz sugar
1 Tbsp. sugar
4 oz. cure
1/2 tsp. cure
4 oz. black pepper
1 Tbsp. black pepper
4 oz. fresh garlic
2 large buds fresh garlic
1 oz. marjoram
1 heaping tsp. marjoram
Meat: 100 lbs. boneless pork butts
Trim off excess fat and remove all blood clots, bone, sinews, cords,
etc, and throw out. Grind all the lean meat through a 1/4 inch grinder
plate and all the fat meat through 1/8" grinder plate. Place in
mixer
adding all the ingredients and mix until evenly distributed.
Stuffing: Polish sausage should be stuffed into a larger size hog
casing, preferably 40-42 MM. Sausage is then placed on smokehouse
sticks
and spaced properly. Sausage is permitted to dry.. You may dry the
sausage as follows:
When stuffing the sausage, it is normally hung on the sausage sticks
in the room you are working. By the time you are finished stuffing
the
sausage, much of it is already dry. You may remove to a preheated
smokehouse at 130 degrees F with dampers wide open for about 1 hour
or
until casings are dry and starting to take on a brown color.
Or you may remove sausage to the cooler and leave until the casings
are dry.
Sausage is placed in a preheated smokehouse at 130 degrees F with
dampers wide open. Keep this temperature until the casings are dry.
Gradually increase temperature of smokehouse to 160-165 degrees
F with
dampers 1/4 open. Apply heavy smoke and keep in smoker until the
internal temperature reaches 152 degrees. If you are using a steam
cabinet for cooking, remove the sausage from the smoker when it
has an
internal temperature of 135 degrees F and cook in the steam cabinet
to
reach 152 degrees F internally. Remove from smokehouse and shower
with
cold tap water until the internal temperature is reduced to 110
degrees
F. Allow the sausage to hang at room temperature for about 30 minutes
or
until the desired bloom is obtained. Place in cooler at 38 to 40
degrees
F. overnight.
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Stir-fried Spiced
Pork on Couscous
Pork
Yield: 4 servings
4 c Shredded red cabbage
1/4 c Seasoned rice vinegar
2 c Chicken broth
1 c Couscous
2 T Salad oil
1 lb Boneless pork loin/shoulder*
1 Onion,large,thinly sliced
1 T Minced fresh ginger
2 Garlic cloves,pressed/minced
1/4 c Chopped fresh mint leaves
---------------------------SAUCE--------------------------------
3/4 c Chicken broth
1/2 c Orange juice
4 t Cornstarch
2 T Soy sauce
1 t Ground coriander
1/2 t Ground cumin
1/4 t Cayenne
* - fat trimmed, cut in 1/2x3" strips
Mix cabbage with vinegar; set aside.
In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover
pan
tightly, remove from heat, and let stand until couscous is tender
to
bite and most of the liquid is abosorbed, about 5 minutes.
Meanwhile, place a wok or 10-12" frying pan over high heat. When
pan is
hot, add 2 teaspoons oil and half the pork; stir-fry until pork
is
lightly browned, about 3 minutes. Remove from pan; to pan, add 2
teaspoons oil and remaining pork and repeat stir-frying step. Add
to
cooked meat.
To pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry
2
minutes. Return pork to pan, and add sauce. Stir until sauce boils,
about 2 minutes.
Place cabbage in a layer on a large platter, or divide among 4 dinner
plates. Mound hot couscous on cabbage. Spoon pork and sauce over
couscous. Sprinkle with mint.
*** SAUCE ***
Stir together chicken broth, orange juice, cornstarch, soy sauce,
coriander, cumin, and cayenne.
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North Carolina Barbecued
Pork
Pork
Ingredients:
1 (4-6 lb.) pork butt
Salt and freshly ground black pepper to taste
Pig Sauce (see recipe in sauce file)
Season the meat lightly with salt and black pepper
Directions:
Smoke over a slow hickory wood fire (225 deg.) about 10-12 hours.
(If
combining wood and charcoal, reduce the cooking time to 5-7 hr.).
To
serve, let the pork cool slightly. Pull it apart, working with the
grain
of the meat until shredded. Chop the pulled meat into small pieces
(1/4"
to 1/2") and marinade in the pig sauce at least 1hr. before serving.
Do
not let the pork sit in the marinade longer than 12hours, as the
flavor
will become too strong. Serve on buns or between two slices of white
bread. Makes 8 servings.
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Sausage Croquettes
pork
Servings: 4
2 lb Sausage meat
4 Eggs
1 c Butter
1 c Milk
Cracker or bread crumbs
Add powdered cracker or stale bread crumbs sufficient to thicken,
while
on the fire. Roll in oblong shapes and fry in lard. Roll the balls
in
cracker dust before frying.
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CANTANESE BARBECUE PORK
pork
The Chinese speak of these sweet, glazed strips of roast pork as
the ham
of Asia. Both Chinese and Southeast Asian cooks serve cha siu as
a main
dish, or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roast- ing shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made
with
food coloring.
3 to 3 1/2 pounds pork butt, shoulder or tenderloin
4 tablespoons soy sauce
5 tablespoons sugar
3 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
1 tablespoon Shao Hsing rice wine or dry sherry
1 1/2 teaspoons salt
Mustard Dip (recipe follows)
3 tablespoons toasted sesame seeds
Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put
into a
large bowl.
Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.
Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at
least overnight or up to 3 days, turning several times.
Preheat the oven to 350 degrees F.
Place the pork strips on a broiler pan lined with foil. Roast for
30
minutes, turning once halfway through. Increase the heat to 425
and
roast 10 minutes longer. Let cool before slicing.
To serve, cut across the grain into 1/4-inch thick slices. Serve
with
mustard and sesame seeds for dipping.
Mustard Dip:
Mix together 2 tablespoons Colman's mustard, 2 tablespoons water,
pinch
of salt, pinch of sugar and a few drops of oil.
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