PORK RECIPES
BAKED
BARBECUED PORK BUNS - CHA SUI BAO
Baked
Ham with Strawberry Sauce
Bar-B-Barn Ribs
Barbequed
Country-Style Pork Ribs
Barger Pork Chops
Beer Glazed Ham
Bigos
Braised
Cider Apple Pork Chops
Cajunized
Oriental Pork Chops
Canadian
Cipate (C-pout)
Chinese BBQ Pork
Classic
Baked Ham with Spiced Cranberry Glaze
Cold Pork Pie
COLD
WHITE-CUT PORK SLICES WITH GARLIC SESAME SAUCE
Crispy
Noodle Pancakes with Pork Julienned Vegetables
EASTERN
N. CAROLINA MINCED PORK BARBECUE
Farm Style Ribs
Grilled
Pork Tenderloin
Grilled
pork Tenderloin with Spicy Plum Sauce
Herbed
Pork with Garlic and Mixed Sweet Peppers
HOME-STYLE
STEAMED SPARERIBS IN BLACK BEAN SAUCE
JERKED BBQ RIBS
Jungle
Curry (Kaeng Paa Moo)
Keftethes
Apo Ton Pontos (Meat Patties From Ponti)
Lemon Pork Chops
Melton Mowbray
Pie
Melton
Mowbray Pie (Jellied Pork Pie Lancashire)
Miso-
and Maple-Marinated Pork with Apple and Onion
North
Thai Tomato-&-Meat Sauce (Nam Prik Ong)
Paprika Pork
Philippine
Pork Adobo
Picnic
Pie with Cheese and Ham
POLISH
SAUSAGE AND CABBAGE
Pork and
Chicken adobo
Pork
and Shrimp (Chow Gee Yok Har)
Pork
Balls (Gee Yok Beng)
Pork
Chop and Apple Casserole
Pork Chop
Spanish Rice
Pork
Chops & Garden Vegetables
Pork Fajitas
Pork Marsala
Pork Roast Platter
Pork Roasted
with Garlic
PORTUGUESE
LINGUISA
Raisin Sauce
for Ham
Roast
Pork and Mushrooms (Char Shu Moo Goo)
Sausage
and Cabbage Au Gratin
Spicy
Sausage and Fruit Kabobs
Texas Pork Roast
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HOME-STYLE
STEAMED SPARERIBS IN BLACK BEAN SAUCE
pork
1 pound pork spareribs, cut crosswise into
1-inch strips
1-inch piece dried tangerine peel (optional)
2 tablespoons salted black beans
1 teaspoon peeled, minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon each, dark and light soy sauce
(or 2 tablespoons
light soy sauce)
1 tablespoon rice wine
1 teaspoon sesame oil
1 small red or green chile pepper, sliced
(optional)
1 green onion, chopped
Cut ribs between the bones into 1-inch pieces.
Trim off excess fat. Put
ribs into a mixing bowl. Soak the optional
tangerine peel in hot water
for 10 minutes. Drain, finely mince and set
aside. Rinse the black beans
with warm water; drain. Gently mash the beans,
ginger, garlic, salt and
sugar into a paste. Stir in the tangerine
peel, soy sauces, wine sesame
oil and chile pepper. Pour over the spareribs
and mix well. Transfer to
a shallow, 9- inch, heat-proof plate (a glass
pie plate is perfect) and
refrig- erate for at least 30 minutes.
Let the plate of ribs come to room temperature.
Place in the steamer,
cover and steam over boiling water (medium-high
heat) for 45 minutes.
Check water level frequently and replenish
with boiling water when
needed. Serves 4 as part of a multi entree
Chinese meal.
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BAKED
BARBECUED PORK BUNS - CHA SUI BAO
pork
Reheat in a 350 degree F. oven for 5 minutes,
or microwave at high about
1 minute.
Chinese Baked Sweet Bread Dough (recipe follows)
1 tablespoon grated ginger
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
2 tablespoons sugar
3/4 cup water
1 tablespoon peanut or corn oil
1 cup finely chopped onion
3 cups Cantonese barbecue pork, in 1/2-inch
dice (about 1-lb.)
1 tablespoon cornstarch mixed with 1 tablespoon
water
1 teaspoon sesame oil
2 egg yolks
2 tablespoons water
1 teaspoon sugar
Prepare bread dough. Cut out twenty 3-inch
squares of parch- ment paper.
Mix together ginger, oyster sauce, hoisin,
dark soy, sugar and water in
a bowl.
Heat a wok over medium-high heat. Add oil.
When hot, add onion; stir-fry
until soft. Don't brown. Add pork and stir-fry
30 seconds. Pour in sauce
mixture, bring to a boil. Stir cornstarch/water
into a smooth mixture.
Add to pork; cook, stir- ring until thick,
about 15 seconds. Add sesame
oil. Remove to bowl; refrigerate until thoroughly
chilled.
Cut dough in half. Form each half into a 12-inch
long log; cut into 10
pieces. Roll each piece into a 4-inch circle.
Roll outer inch of each
circle 1/8-inch thin; leave middle slightly
thicker.
If right-handed, place a dough circle in palm
of your left hand. Put a
big tablespoon of pork mixture in the ;middle;
put left thumb over the
pork. With your right hand, bring up edge
and make a pleat in it. Rotate
circle a little and make a second pleat. As
you make each pleat, gently
pull it up and around as if to enclose your
thumb. Continue rotating,
pleating and pinching, then gently twist into
a spiral. Pinch to seal.
Place bun pleated side down on a parchment
square. Repeat with remaining
dough and filling. Put buns 1 1/2 inches apart
on a baking sheet. Let
rise until doubled in size, 30 minutes to
1 hour.
Preheat oven to 350 degrees F. Beat egg yolks
with water and sugar;
brush over buns. Bake 20 minutes.
Makes 20 buns.
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PORTUGUESE
LINGUISA
pork
5 lbs coarse
ground pork butt
2 Tbsp salt
1 Tbsp sugar
8 cloves pressed garlic
1/4 cup wine vinegar
4 Tbsp paprika
1 Tbsp black pepper
3 tsp marjoram
1 cup red wine
Combine all ingredients and mix well. Stuff
into hog casing.
To cook, fry in Rhine wine or bake.
Or:
5 lbs coarse
ground pork butt
3 tsp salt
8 cloves pressed garlic
2 Tbsp hot chili peppers,
crushed
1 Tbsp ground coriander
1 Tbsp paprika
1/2 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 cup wine vinegar
1/2 cup water
Combine all ingredients, mix well and stuff
into hog casing or make
patties.
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Melton Mowbray
Pie
pork
Servings: 20
1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 ts Thyme
1/2 ts Salt
4 Eggs, hard cooked, halved
2 c Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 ts Sage
1/4 ts Pepper
3 pk Gelatin, unflavoured
-----------------------------PASTRY-----------------------------------
Any standard pastry recipe
Cream
Cut meat in 1/2" cubes, mix with worcestershire
sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a
9x5 loaf pan. Spoon half of
meat mixture into shell. Place 4 eggs in a
line down center and top with
remaining meat mixture. Top with a crust,
and decorate with pastry as
desired. Make 2 holes to allow steam to vent
and for later additions.
Brush pastry with cream and bake at 375 F
about 20 minutes. Reduce heat
to 250 F and bake for 1 1/2 hours longer.
til meat is tender. Mix
gelatin as pkg directs with bouillon. Pour
into holes in top of lid
until you can see the liquid. Top up until
it no longer goes down. Allow
to cool then, store in the refrigerator. Serve
in 1/2" slices as an
appetizer.
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Chinese BBQ
Pork
pork
Servings: 4
1/3 c
Sugar
1 cl Garlic
3 tb Soy
sauce
4 dr Red food coloring
2 tb Dry
sherry
3 Pork tenderloins-2lbs
total
1/4 ts Chinese five spice
Prepared Chinese hot mustard
-or-
Toasted Sesame seed
1/8 ts Ea: ground allspice
&
(directions follow)
-crushed anise seed
In a 7x12" baking dish, stir together sugar,
soy sauce, sherry, Chinese
five spice, garlic and red food coloring.
say pork in dish and rotate
pieces to coat with marinatde. cover meat
and chill at least 1 or up to
2 days; turn pork in marinade several times.
On the fire grate in a
barbecue with a lid, ingnight about 40 charcoal
briquets. When they are
covered with grey ash (about 30 minutes),
bank half on each side of the
grate and put a foil or metal drip pan in
the center. Position greill 4
to 6 inches above the coals. Meanwhile, lift
pork from marinade; fold
and tie thin ends underneath so each tenderloin
is evenly thick. Place
pork on grill over the coals and quickly brown
on all sides, 5 to 8
minutes total. Then se meat over drip pan.
Put lid on bbq, and open
dampers. Cook pork until ameat thermometer
inserted into the center
reaches 155 to 160 degrees, 30 to 40 minutes.
Baste often with marinade.
Cut pork into thin slices. Serve with sesame
sees to sprinkle over meat:
offer mustard alongside.
TOASTED SESAME SEEDS: pour 2 to 3 tb semame
seeds into a 7 to 8" frying
pan. Shake often 0over medium heat, until
seeds are golden, 5 to 8
minutes. Use warm or cool; store airtight
at room temperature up to 2
weeks.
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Lemon Pork
Chops
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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JERKED BBQ RIBS
Pork
Yield: 1 servings
INGREDIENTS
1 c Jerk Marinade
1 T Sugar
2 T Red wine vinegar
4 lb Pork spareribs
1 1/2 c Barbecue sauce
DIRECTIONS
Combine the Jerk Marinade, sugar, and vinegar.
Add the ribs and turn to
coat thoroughly. Marinate in the refrigerator
for at least 4 hours.
Prepare a fire in grill. Set a drip pan in
the center of the grill.
Place the ribs on the grill over th drip pan,
and cook for 1 1/2 hours,
turning and brushing frequently with the marinade.
Brush the ribs with
the commercial barbecue sauce during the last
15 minutes of cooking.
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Canadian
Cipate (C-pout)
pork
Servings: 12
2 lb Pork, boneless
2 lb Veal
1 3/4 lb Beef
1 3/4 lb Chicken
1 Rabbit
1 Patridge
3 lg Onions, sliced
6 Celery sticks, chopped
2 Carrots, sliced
1 ts Nutmeg
1/2 ts Cinnamon
1 ts Rosemary
4 Cloves, whole
1 Bay leaf
2 ts Savory
6 oz White wine
1 1/2 c Boiling water
1 tb Salt
Pepper to taste
Pie dough
Cube meats and place with onions (1/3 of quantity)
in a 5 quart roasting
pan. Add a layer of vegetables and spices,
then cover first layer of
meat and vegetables with pastry, cut openings
in pastry for steam to
escape. Continue layers in this matter twice
more. Always finish your
"Cipate" with a layer of dough. Pour wine
and water in the dough
incisions. Cover with a tight lid and cook
for 4 hours in a 300F oven
and serve. This recipe is served at Christmas
mainly in French speaking
areas of Canada.
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Farm Style Ribs
Pork
Servings: 4
1 pk Pork ribs, "farm style"
3/4 c B-b-q sauce (your favorite)
1 md Onions
2 tb Oil
Slice onions and cook in oil until transparent.
Add ribs and brown on
all sides. When ribs are browned, place in
microwavable casserole or
oven proof pan with cooked onions. Heat barbecue
sauce in pan with
juices from onions and ribs. Pour sauce mixture
over ribs. Cover pan
with plastic wrap or foil (depending on cooking
method). Microwave on
high for 15 minutes. Check tenderness with
a knife. Cook longer if
necessary. Or bake 350 for 45 - 60 minutes.
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Pork
Roasted with Garlic
pork
Servings: 6
3 1/2 lb Boneless pork loin roast
6 Cloves garlic, minced
1 tb Soy sauce
1 tb Olive oil
1 ts Dried basil
1/2 c Chicken stock
1/2 c White wine
1 tb Cornstarch
Salt & pepper
Recipe from: HOMEMAKERS MAGAZINE, Recipe Collection of the Year, 1992
With sharp knife, score pork in several places.
In small bowl, combine
garlic, soy sauce, olive oil, basil and salt
and pepper to make a paste.
Rub all over pork. (There will only be a thin
coating on the pork
itself).
Place pork on rack in shallow roasting pan.
Do not add any liquid. Roast
in 325F oven about 2 hours or until meat thermometer
registers 160 F. Do
not overcook. Remove meat to a serving platter;
keep warm.
Pour excess fat from roasting pan. Add stock
and wine and bring to boil,
scraping up any brown bits from the side of
the pan. Dissolve cornstarch
in 2 Tb cold water. Add to pan. Bring to boil,
stirring constantly.
Season with salt and pepper to taste. Pour
into gravy boat.
Cut pork into thin slices and serve with gravy.
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Pork Marsala
Pork
Servings: 4
8 oz Mushrooms; sliced
2 tb Butter
1 Clove garlic; minced
2 tb Olive oil
1 1/2 lb Pork tenderloin
1/2 c Chicken stock
1/4 c Marsala wine
1/2 ts Salt
1/8 ts Black pepper
Rice
In 10- inch fry pan, over medium heat, saute
mushrooms in butter, about
3-4 minutes, stirring frequently. Remove from
pan and set side. Slice
pork 1/4 inch thick. In same pan, over medium-high
heat, saute garlic in
1 tbsp oil, about 2 minutes. Add pork medallions,
a few at a time, cook
about 2 minutes each side. Remove from pan
and repeat until all pork is
browned, adding more oil if needed. Reduce
heat to low, stir in chicken
stock to deglazed pan. Return pork to pan;
add wine, seasonings and
mushrooms; cover and cook 20-25 minutes, until
pork is tender. Serve
with rice.
Makes 4 servings.
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Herbed
Pork with Garlic and Mixed Sweet Peppers
pork
1
small red bell pepper
1
small yellow bell pepper
1
small green bell pepper
1
medium onion, thinly sliced
1
medium garlic clove, minced
1 lb boneless
pork loin chops (4)
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbl olive oil
1 Tbl minced fresh
basil (OR 1 tsp dried)
2 tsp minced fresh
oregano (OR 1/2 tsp dried)
2 Tbl balsamic vinegar
Stem, seed and cut peppers into 1/4-inch julienne
strips. Sprinkle chops
with salt and pepper. Heat oil in a large
skillet and saute chops until
browned on both sides and cooked through,
about 6 minutes. Remove chops
from skillet, cover, and keep warm. Add peppers
and onions to skillet
and saute until softened, about 3 minutes.
Add garlic and herbs; saute
30 seconds until fragrant. Add vinegar and
cook until vegetables are
tender, about 4 minutes longer. Transfer vegetables
to warm plates; top
with pork chops and pan juices. Serve immediately.
Makes 4 servings.
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Cold Pork Pie
pork
JELLY:
Bones from pork [see below], plus veal knuckle
or 2 pig's trotters
[feet]
large carrot, sliced medium
onion stuck
with 2 cloves
bouquet
garni
12 peppercorns
"Put all ingredients into a large pan and fill with water to within an inch of the top. Simmer for 3 - 5 hours, adding no salt.
Strain off the stock into a clean pan, and
boil it down hard to about
[15 oz]. Season with salt, and more pepper
if necessary, and leave to
cool. This jelly can be made a day in advance
of the pie."
FILLING:
2 lbs. boned [pork] shoulder or spareribs,
with 1 part fat to 2 parts
lean
1/2 lb very thinly cut green bacon rashers
[I think green bacon is cured but not smoked]
1 tsp chopped sage
1/2
tsp each nutmeg, cinnamon,
ground cloves, allspice
salt freshly ground
black pepper
1 tsp anchovy
essence, or to taste.
"Chop the pork, or mince it coarsely. Then
mince half of it finely with
2 rashers of bacon. Mix all the pork well
together; add the seasonings
and anchovy essence. Fry a small piece of
this mixture to test the
flavor, remembering that dishes to be eaten
cold always need a stronger
seasoning than dishes to be eaten hot. "Make
the hot-water crust, and
line the mould as described below. Lay the
remaining rashers of bacon
over the bottom and lower sides to form an
inner lining. Pack in the
filling and finish as described below. If
the jelly has set firm, it
should be melted to a state of cool runniness
before being poured into a hot pie. Pour in a little of this jellied
stock at a time, through the
center hole, using a kitchen funnel. Do this
immediately the pie comes
out of the oven finally, so that the stock
sinks into the filling. Don't
hurry this process, or you will flood the
gap left by meat shrinkage.
This will vary from one time to another, and
it is impossible to predict
accurately, but [15 oz] of jellied stock will
be more than enough. Any
left over can be used for soups, sauces, and
for dishes such as oeufs en
gelee."
PASTRY FOR HOT-WATER CRUST OR RAISED PIES:
1 lb plain
flour
7 oz water
6 oz
lard
1/2 tsp salt
scant teaspoon icing sugar (optional)
1 beaten egg
[You'll also need a mold for shaping the crust
into a 1 1/4 U.S.
qt. capacity hollow cylinder closed at the
bottom. JG suggests a pie mold or a cake pan with removable bottom,
a wooden pie mold or a
2-lb jam jar. If wood, the mold must
be floured very well, otherwise
greased.]
"Sift flour, salt and sugar if used (it gives
a richness to the pastry),
into a bowl. Make a well in the middle. Bring
water and lard to the boil
and pour into the well immediately, bringing
in the flour with a wooden
spoon until the dough forms a smooth ball.
Cover and leave in a warm
place for the pastry to cool a little. When
it's malleable and still
warm, remove about a quarter for the pie lid
and put the rest into a
greased hinged pie mould of [40 oz]capacity
(or a cake tin with a
removable base). Shape the dough up the sides
with light firm movements,
taking care to leave no cracks through which
the pie juices will be able
to escape. If the pastry slides down the mold,
it's still a little hot;
leave it for a while, then start again. "Pack
the filling gently into
the corners and undulations of the pastry-lined
mould, and mound it up
nicely at the top to support the lid. Moisten
the pastry rim with water
or beaten egg, and lay on the reserved pastry
which has been rolled out,
as a lid.
Trim and knock up the edges, make a hole in
the center and decorate with
pastry leaves and roses, or whatever your
fancy dictates. Cut a strip of
stiff paper, or use a small piece of card
... to roll up and push into
the hole: this keeps it open during cooking.
Brush lid and decorations
with beaten egg.
[NOTE: If you use a wooden
pie mold or a jam jar, form
the dough around the outside of the mold.]
"... Tie a piece of thick
paper (e.g. brown paper) round the warm raised
pastry to help keep the
shape. When the pastry is cold and set, remove
the wooden mould but not
the paper, which should remain in place until
the pie has been baked and
has cooled down. Now pace the filling in gently
and cover with a pastry
lid. ..." [NOTE: This is the traditional method,
but it's trickier than
using a hinged mold.] "Bake 30 minutes at
Mark 6, 400 degrees F., then 1
1/2 - 2 hours at Mark 3, 325 degrees F. Let
the pie cool a little, then
remove the mould, brush the sides with beaten
egg and return the pie to
the oven for them to brown (protect the lid
with brown paper). Pour in the runny but cooled jellied stock through
a funnel and the hole in the
middle - first removing the paper [from the
hole] - and leave overnight
before eating."
[As much as possible, I've retained the original
wording of the recipe.
At some points, though, I've converted from
Imperial to US measurements,
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Melton
Mowbray Pie (Jellied Pork Pie Lancashire)
pork
Remove bones, fat, and gristle from 3 pounds
shoulder of pork and cut
the meat into 1-1/2 to 2 inch cubes. If more
meat is needed to fill a
spring-form pan, add more lean pork. Place
the bones and trimmings
(without the fat) in a kettle with a pig's
foot. Add 1 onion, sliced, a
pinch of thyme, 1 tsp. salt, a little pepper,
and water barely to cover.
Cover and simmer slowly for about 3 hours.
While the broth is cooking,
prepare the following dough:
Put in a saucepan 3/4 cup leaf lard, 1/2 cup
water, and a pinch of salt.
Bring the mixture to a quick boil and boil
for 3 or 4 minutes over a
brisk flame. Stir in, all at once 3-3/4 cups
bread flour, sifted with
1/2 tsp. salt, stirring constantly until the
mixture leaves the sides of
the pan. Remove from fire and continue to
stir until the dough is cool
enough to knead. Place it on a floured board
and knead it until
perfectly smooth. Cover with a dry cloth and
let stand in a warm place
for 30 minutes. Then knead the dough again
for 2 minutes.
Roll out 2/3 of the dough and line a spring-form
pan with it. Fill the
dough-lined mold with the diced meat to within
1 inch of the top. Adding
1 onion, finely chopped, and salt and pepper
to taste. Pour in 1 scant
cup cold water and dot the surface of the
meat with bits of butter. Roll
out the remaining dough and arrange the top
crust so that you can
overlap the paste which lines the pan. Moisten
the edges and crimp them
together securely with the fingers. Make a
hole in the center of the top
crust and bake the pie in a slow oven (300)
for 2 hours, brushing the
top with beaten egg mixed with a little milk
30 minutes before removing from oven.
Strain the pork broth, skim off the fat, and,
if necessary, let it boil
briskly, uncovered, until it is reduced to
about 2 cups. Pour the hot
broth through a funnel into the hole in the
center of the pie. Remove
the pie from the pan, cool, and keep it in
the refrigerator for at least
1 hour.
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Pork
and Chicken adobo
pork
Servings: 6
1 Chicken, about 2 lb.
1/2 c Water (approx)
1 lb
Pork
Lard or oil for frying
3/4 c Native
vinegar
2 tb Soy sauce
1 tb Black
pepper
3 Chicken livers
Salt (to
taste)
2 tb Water
1 Head garlic, pounded
Cut chicken into serving pieces and pork into
2 inch squares. Place in a
saucepan and add vinegar, black pepper, salt,
and garlic Let stand for
about one hour. Remove chicken
Boil and then simmer pork first in the mixture
until almost tender. Add
chicken and simmer. When this sauce mixture
becomes dry, add about 1/2
cup water. Simmer about 30 minutes or until
meats are almost tender.
Fish out the garlic from adobo sauce and fry
in a little lard. Remove
pork and chicken from sauce and brown. Add
soy sauce and adobo sauce to
the meat. Continue cooking until tender. Pound
liver and combine it with
2 tablespoons of water. Add to the sauce to
thicken. Simmer for about 5
minutes. (Simmer - Cook in fluid at a temperature
below boiling point.)
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Paprika Pork
pork
Servings: 4
1 T Mild Hungarian paprika
1 T Medium-hot Hungarian paprika
4 Pork chops, about 1/2"
thk,
-trimmed of all fat
2 T Butter or margarine
2 T Vegetable oil
2 Medium onions, cut cross-
-wise thinly and separated
-into rings
6 Cloves garlic, chopped
fine
3/4 c Dry white wine
2 T Slivovica (Plum brandy)
2 T Sour cream
Strips of pickled mild red
-peppers for garnish
Mix the paprikas together and spread on a sheet
of waxed paper. Rinse
the chops under cold water, then dredge both
sides of each wet chop in
the paprika, making sure the entire surface
of both sides is covered
with paprika. Heat butter and oil together
in a large skillet. Add
onions and saute until they are soft. Add
the garlic and cook another 2
minutes, stirring occassionally. Push the
onions and garlic to one side
and add the chops. Brown chops on both sides,
about 4 minutes each side.
Add more oil if needed. Stir in wine and brandy.
Bring mixture to a boil
over high heat; reduce heat to low, cover
and simmer the chops a minimum
of 10 minutes on each side depending on their
thickness. Remove the
chops to a serving platter and keep warm.
Stir together the onions,
garlic, and juices left in the pan. Increase
the heat and cook, stirring
constanlty, until the mixture is the consistency
of a thick soup. reduce
the heat and add the sour cream and mix well.
Pour the sauce over the
chops, garnish with the pickled pepper and
serve hot with egg noodles or
boiled potatoes.
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Bar-B-Barn Ribs
pork
1/2 cup molasses
1 cup applesauce
1 1/2 cups brown sugar
6 tbsp. lemon juice
1 tsp. cinnamon
1 tsp paprika
1 tsp salt
1 tsp. pepper
1/2 tsp garlic powder or two crushed cloves
Pork back ribs
Pre-boil spare ribs until tender. Mix all ingredients
for sauce and
bring to a boil. Pour half of mixture over
ribs and bake at 300 degrees
for 45 min. Pour other half over ribs and
bake another 45 min. Baste
often. Great on the outdoor bar-b-q !! A la
prochaine...
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Braised
Cider Apple Pork Chops
pork
4 pork chops, cut 3/4-inch thick
Salt and black pepper
2 tablespoons vegetable oil
1 tart apple, pealed, cored and thinly sliced
1 large onion, thinly sliced
1/2 teaspoon dry leaf sage
1/2 cup apple cider
1 and 1/2 tablespoons cider vinegar
Season the pork chops on both sides with salt
and pepper. In a large
skillet, heat the oil. Add the chops and cook
over medium-high heat,
turning once, for about 4 minutes per side,
until browned. Using tongs,
transfer the chops to a plate and set aside
In the skillet drippings, cook the apple and
onion over medium-low heat,
stirring occasionaly, for about 4 minutes,
until the onion is just
softened. Stir in the sage, cider and vinegar.
Return the chops to the skillet along with
any accumulated juices. Spoon the onion mixture over the chops. Cover and
cook over medium-low heat
for 20 to 25 minutes, until the chops have
no trace of pink at the
center and are very tender. Serve thwe chops
with the onion and apple
mixture spooned on top.
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Beer Glazed
Ham
Pork
1-6 lb. smoked ham
1 cup brown sugar
3 tbsp. mustard
1/2 cup beer
bake at 325°. when it reaches an internal
temp. of 155° remove the rhind but not all the fat. score
and glaze it. return to oven
until fat crackles and an internal temp. of
160° is reached.
Note: cloves may be used if desired.
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Pork
Chop Spanish Rice
Pork
INGREDIENTS
4
ea pork chops, trimmed of fat
1
Tbsp oil
1
tsp salt
1
Tbsp chili powder
1/4 cup
long-grained rice
1/2 cup
chopped onions
1/4 cup
chopped green peppers
1
cup (1 lb. 4 oz.) whole tomatoes
5
ea green pepper rings
1/2 cup
grated cheddar cheese
DIRECTIONS
In a large Dutch oven, slowly brown the chops
in heated oil. Drain off
excess oil. Sprinkle chops with salt, chili
powder and black pepper. Add
the rice, onions and chopped green peppers.
Pour in the tomatoes with liquid, breaking the tomatoes into pieces
with a wooden spoon. Cover and
bring to boiling over high heat. Reduce heat
and simmer 35 to 40 min.,
stirring occasionally. Add the pepper rings
and cook 2 min. longer or
until the rice and meat are tender. Sprinkle
with the cheese. Transfer
to a serving platter, arranging the chops
and pepper rings over the top.
TIPS: You may use precooked rice if you wish,
adding it during the last
10 min. of cooking. The addition of chili
powder imparts a tantilizing
flavor to this one-pot pork chop dish. It
is easy to prepare and yet
provides substantial fare fit for family or
friends with its satisfying
blend of meat, rice and vegetables. Good served
with: Fresh green salad,
crusty French bread, and peach or apple pie.
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POLISH
SAUSAGE AND CABBAGE
Pork
2 lg.
onions
8
potatoes
1 med
head of cabbage
3 lbs
polish sausage
salt and pepper to taste
Slice onions and arrange to cover bottom of
dutch oven. Slice potatoes,
layer them on top of onins and cover with
water and salt and pepper to
taste. Cover and place on coals until water
starts to simmer. Cut
cabbage into wedges. When water is simmering,
add cabbage wedges and
sausage and return to heat. simmer until potatoes
are tender and the
cabbage is tender.
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Barger Pork
Chops
Pork
1 c Soy Sauce
1 tsp Garlic Salt
1/2 c Brown sugar
1 tsp Molasses
1/2 c Sherry
Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chop for a marinade.
Pour over chops and
marinate overnight in refrigerator. Place
chops about 6"-8" above fire.
Turn frequently and baste with marinade while
cooking. Done in 35 to 45
min.
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Pork
Chops & Garden Vegetables
Pork
6 (1" thick) pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1-1/2 c fresh green beans,cut 1"lengths
3 sm potatoes,peeled, 1/2" cubes 1 tsp
basil
6 (1/4 oz) instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom
of oven, drain. Place
vegetables in bottom of oven and replace chops
on top. Combine dry soup
mix and water, mixing well. Pour over chops
and bring to a boil. Cover
and reduce heat, simmer 45 min or until chops
are tender.
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Texas Pork
Roast
Pork
1 small leg of pork
2 tbs lemon juice
1 tsp
salt
dash of tabasco sauce
pepper to taste
1 c melted cinnamon-flavored
1/8 tsp allspice
or plain apple jelly
1 tsp chili powder
1 tbs worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture
of salt, pepper, allspice
and chili powder. Combine remaining ingredients,
and spread evenly on
pork. Roast at 350 for 30 min per pound. Baste
frequently with well
seasoned drippings in the pan. Serves 14-16.
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Barbequed
Country-Style Pork Ribs
Pork
INGREDIENTS
5
lb Country style pork ribs
1
tsp Salt
1
ea Lemon, thinly sliced
1
ea Onion, thinly sliced
BBQ sauce
DIRECTIONS
Place ribs in a large Dutch oven or kettle
with enough water to cover.
Add salt, lemon, and onion, and cook for 45
to 60 minutes. Drain ribs
thoroughly, discarding lemon and onion slices.
Brush ribs well with BBQ
sauce and place over slow coals. Turn every
10 minutes, brushing
frequently with BBQ sauce. Cook for 35 to
50 minutes, or until done and
well coated with the sauce. Serve with extra
sauce.
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Philippine
Pork Adobo
Pork
1 1/4 Lb boneless pork shoulder, 2-inch
cubes
1 c water
1/2 c white vinegar
2 TBL soy sauce
6
garlic cloves, minced
1/4 tsp pepper
4 tsp vegetable oil
On a rack in broiling pan broil pork 6 inches
from heat source until
rare, 5 to 6 minutes; transfer to 3-quart
saucepan. Add water, vinegar,
soy sauce, garlic, and pepper and stir well
to combine; bring to a boil
over high heat.
Reduce heat, cover, and let simmer until pork
is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork
to plate; set aside.
Increase heat to high and cook pan juices,
stirring occasionally, until
liquid is reduced by half; remove from heat
and reserve.
In a 10-inch nonstick skillet heat oil over
medium-high heat; add pork
cubes and cook, turning meat frequently, until
well browned on all
sides, 4 to 5 minutes. Add reserved pan juices
and stir well; cook until
sauce is heated, about 1 minute.
Makes 4 servings.
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EASTERN
N. CAROLINA MINCED PORK BARBECUE
pork
Ingredients:
9 lb pork, preferably trimmed half shoulders,
in about 3 chunks
Brine:
1 cup good wine or cider vinegar
1 cup water
1 tsp freshly ground black pepper
1/4 tsp ground red pepper
1 bay leaf, crumbled
1 tsp rosemary twigs
3 Tbs raw turbinado sugar, brown sugar, honey
or molasses
2 Tbs salt
Sauce:
1/2 cup catsup
1/2 cup canned crushed tomatoes
1/2 cup good wine or cider vinegar
2 Tbs raw turbinado sugar, brown sugar, honey
or molasses
1 or 2 fresh chilies, seeds and membranes
optionally removed, -OR-
dried whole or crushed red chilies
1 clove garlic, crushed
1 Tbs soy sauce
1 tsp dried thyme, oregano, or sage
1/2 cup sliced onions
Directions:
Stir the Brine ingredients to dissolve. Rinse
and wash the pork in
running water. Immerse the pork chunks in
brine poured into heavy
plastic bags. Force the air from the bags
and seal. Marinate the pork
for 12 to 18 hours in the refrigerator, turning
twice. The meat should
"cure" to a light gray and become firm.
Smoking:
Prepare electric smoke oven with at least a
quart of water and a good
handful of wook chips or twigs. Use hardwoods
or fruitwoods in the chip
tray. Soak them to prolong the smoke. Spray
racks with vegetable cooking
spray. Place pork on racks without piercing
with a fork. Smoke the meat
at a bare sizzling temperature (175 degrees
F) for 4 to 4 1/2 hours.
Replenish the water pan or chip tray if necessary.
Remove pork and disconnect smoker.
Allow the meat to cool for half an hour. Trim
the meat of skin and fat,
and remove the meat from bones. Using a large
knife or cleaver, slice,
dice and mince the meat. The meat should still
be slightly pink, even
when fully cooked. This is a characteristic
of smoke ovens. (The cooking
is not completed yet, however.)
Simmer the sauce ingredients gently for 1 hour
or until slightly
thickened. Allow it to cook, stirring occasionally.
Blend the minced
pork with the sauce, reserving 1/2 cup of
sauce for the table. Pack into
casserole dishes, cover, and heat in a 200F
oven for 1 hour. Uncover,
stir, and serve.
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Grilled
Pork Tenderloin
Pork
Servings: 4
1 1/2 lb Pork tenderloin, fat and
-sinew removed
1/4 c Dry white wine
1/4 c Olive oil
2 T Lemon juice
1 1/2 t Honey
1/2 t Tarragon
Freshly ground black pepper
1. Preheat grill. Cut pork tenderloin crosswise
into 1" medallions.
Place cut side down and flatten to *" thick
with broad side of chef's
knife or rolling pin.
2. In medium bowl, whisk together the wine,
olive oil, lemon juice,
honey, tarragon and pepper. Place pork medallions
in marinade. Turn and
marinade at room temperature for 15 minutes
or up to two hours in
refrigerator.
3. When coals are ready, place medallions,
cut side down, on grill. Cook
over medium heat about three minutes, or until
juices rise to the
surface. Turn and grill on other side three
or four minutes, or until no
longer pink. Serve immediately.
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COLD
WHITE-CUT PORK SLICES WITH GARLIC SESAME SAUCE
pork
Fresh ham or a fairly fat cut of pork is traditionally
used for this
recipe, but boneless lean pork loin makes
a delicious and leaner
substitute. For a nontraditional presentation,
serve the pork with
grilled asparagus spears, Asian eggplant and/or
zucchini slices. Or,
arrange the slices on a bed of watercress
with strips of roasted pepper
and serve as a first course salad. Or, simply
alternate the pork with
thin rounds of chilled cucumber.
INGREDIENTS:
8 to 10 cups water
1 1/2 pounds boneless leg of pork, pork butt
or loin
2 green onions, crushed
3 quarter-sized slices fresh ginger, crushed
2 garlic cloves, crushed
1/4 cup Shao-Hsing rice wine, or dry sherry
Fresh coriander sprigs for garnish
GARLIC SESAME SAUCE:
1 teaspoon finely minced garlic (about 2 small
cloves)
1/2 teaspoon fresh minced ginger (about 2
quarter-sized slices)
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon hot pepper oil, or to taste
1 teaspoon Asian sesame oil
1 1/2 teaspoons sugar
2 teaspoons rice vinegar
2 tablespoons minced fresh coriander or green
onion
INSTRUCTIONS:
Bring the water to a boil in a large pot, then
add the pork, green
onions, ginger, garlic and wine. Bring to
a boil again. Skim off the
scum that rises to surface. Cover, reduce
heat low and simmer for 45
minutes.
When the meat is done, half fill a large pan
with cold water and ice
cubes. Remove the meat from the pot and immediately
plunge it into the
ice water; let sit for 20 minutes to firm
up the meat and juices. Remove
pork, pat dry, cover and refrigerate until
thoroughly chilled, at least
2 to 3 hours, or overnight.
Garlic Sesame Sauce: Mix together all ingredients.
To serve: Cut the meat crosswise into paper-thin
slices (no thicker than
1/8 inch) and arrange in a circular pattern
on a plate. Serve sauce on
the side or drizzle it over the pork. Garnish
with fresh coriander
leaves. Serves 8 to 10.
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Pork
Chop and Apple Casserole
pork
Servings: 1
Take lean pork chops, sprinkle with seasoned
salt. Peel apples. Slice a
layer of apples in baking dish. Sprinkle with
brown sugar and add a dash
of cloves. Add 1 teaspoon of minced onions.
Add layer of pork chops,
layer of apples, layer of chops and apples
on top. Add water to cover
the bottom of the dish. Cover tight and bake
at 375 degrees until
tender, about 1 hour.
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Sausage
and Cabbage Au Gratin
pork
Servings: 1
1 md Head of cabbage, chop coarse
2 c Boiling water
1/2 lb Bulk pork sausage
3 tb Sausage fat
3 tb Flour
1 c Milk
2 c Cabbage liquid
1/2 ts Salt
Cook cabbage in boiling water with salt and
pepper. When tender, drain,
but save liquid. Slowly fry pork sausage,
drain off fat. Make white
sauce using sausage fat, stirring in flour,
milk, and cabbage liquid and
salt. This makes a thin sauce. Grease your
baking dish, place a layer of
cooked cabbage, then one of sausage. Pour
some of the white sauce over
this, then sprinkle some grated cheddar cheese
and some cracker crumbs
over this. Then repeat the above. Bake about
35 minutes at 350 degrees
or until crumbs are golden brown.
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Jungle
Curry (Kaeng Paa Moo)
pork
Unlike most other Thai curries, jungle Curry
is made without coconut
milk because coconuts don't grow in the jungles
of north- ern Thailand.
The curry paste is hot and full of flavor.
Kaffir lime leaves give this
curry its distinctive and enticing flavor,
but if they are not
available, you can substitute grated lime
Zest.
1/2 lb. pork tenderloin, trimmed of fat and
membrane
1 tsp. vegetable oil
1 Tbsp. minced garlic (3 cloves)
3 Tbsp. jungle Curry Paste (recipe follows)
2 cups defatted chicken stock
1/2 lb. Chinese eggplant, coarsely chopped
(2 small) or 1 small
European eggplant
1/2 lb. long beans or green beans, trimmed
and cut into I inch
pieces
2 Tbsp. fish sauce
1/4 cup thinly sliced fresh krachai (2 oz.)
or 2 Tbsp. loosely
packed dried, soaked in warm water for 15
minutes, drained and
sliced (optional)
2 fresh kaffir lime leaves or 4 dried, soaked
in warm water for
20 minutes and drained, or I tsp. grated lime
zest
1/2 cup chopped fresh basil
Cut pork in half lengthwise and cut into 1/4-inch-thick
slices. Set
aside. In a large, nonstick skillet or wok,
heat oil over medium-high
heat. Add garlic and stir-fry for 2 minutes,
or until browned. Add curry
paste and cook for 30 seconds, pressing it
against the sides and bottom
of the skillet or wok. Add pork and stir-fry
for 2 to 3 minutes, or
until light brown. Add stock and bring to
a boil. Add eggplant, beans,
fish sauce, krachai (if using) and lime leaves
or zest, and cook for 5
to 6 minutes, or until the vegetables are
tender. If using lime leaves,
discard them. Remove from heat and stir in
basil. Serve with sticky
rice.
Serves 4 as a main dish or 6 in combination
with other dishes.
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North
Thai Tomato-&-Meat Sauce (Nam Prik Ong)
pork
Not unlike a That version of spaghetti sauce,
this is from the regional
cuisine of north Thailand. Note: Dried shrimp
and shrimp paste give off
a strong aroma during cooking, but the flavor
mellows.
1/4 lb. pork tenderloin, trimmed of fat and
membrane and cut in
chunks
2 tsp. vegetable oil
1 Tbsp. minced garlic (3 cloves)
1 large shallot, minced
1-2 "bird"" or serrano chilies, with seeds,
chopped
1 tsp. tiny dried shrimp, minced, or 1/2 tsp.
shrimp paste
1 tsp. minced fresh lemon grass or 1 tsp.
dried, soaked in warm
water for 30 minutes, drained and minced
1 lb. ripe plum tomatoes, chopped (6-8), or
1 28-oz. can plum
(Italian-style) tomatoes, drained and chopped
1/2 cup defatted chicken stock or water
1 Tbsp. fish sauce
1 tsp. sugar
Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside.
In a heavy, medium-sized saucepan, heat oil
over medium high heat. Add
garlic and stir-fry for 1 to 2 minutes, or
until browned. Add shallots,
chilies, dried shrimp or shrimp paste and
lemon grass and stir-fry for
30 seconds. Add the pork and stir- fry for
about 1 minute, or until
browned. Add tomatoes, stock or water, fish
sauce and sugar and increase
the heat to high. Cook, stirring frequently,
for 2 minutes, or until the
mixture boils vigorously. Reduce heat to low
and simmer, uncovered, for
15 to 20 minutes, or until slightly thickened.
Serve with sticky rice.
Serves 4 as a main dish or 6 in combination
with other dishes.
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Baked
Ham with Strawberry Sauce
Pork
Servings: 1
1 Thick slice ham
1 tb Dry mustard
4 tb Brown sugar
1/3 c White vinegar
10 oz Frozen strawberries,
-undrained (one package)
2 Sticks cinnamon
2 Whole cloves
1/2 ts Ginger
ds Nutmeg
Gash the ham fat in several places and brown
in a skillet on both sides.
Place ham slice in baking dish. Combine mustard,
brown sugar and vinegar
and sprinkle over ham. In saucepan simmer
strawberries and spices
together for 10-15 minutes. Pour over ham
and bake in 320F oven for 1
1/2 hours.
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Raisin
Sauce for Ham
pork
Yield: 2 cups
1/4 c Sugar
1 1/2 ts Mustard, prepared
1 1/2 tb Cornstarch
1/4 ts Salt
1 1/2 c Water
1/2 c Syrup, dark corn
1/4 c Orange marmalade
1/2 c Raisins
1/4 c Vinegar, cider
1 tb Butter
Combine sugar, mustard, cornstarch, and salt
in a small saucepan.
Gradually stir in water, corn syrup, marmalade,
and raisins. Cook over
medium heat until mixture thickens and comes
to a boil. Remove from
heat; stir in vinegar and butter. Serve over
ham.
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Spicy
Sausage and Fruit Kabobs
pork
Servings: 4
1 lb Smoked sausage, kielbasa or turkey sausage,
cut into 3/4" slices
1 md Onion, cut into *" wedges
1 sm Red bell pepper, cut into 1" squares
1 sm Green bell pepper, cut into 1" squares
2 Ripe peaches or nectarines,
peeled and cut into 1" chunks
1 1/2 c Pace Picante Sauce
1/2 c Orange marmalade
2 T Grated onion
2 T Lime or lemon juice
Make your cookout a sure-fire success with
these colorful kabobs. The
summer-easy skewers are so quick to assemble
- they'll be ready to grill
even before the coals are hot.
Alternately thread sausage, onion, bell peppers
and peaches onto
skewers. Combine Pace Picante Sauce, marmalade,
grated onion and lime
juice, mixing well; brush over kabobs. Place
kabobs on grill over
medium-hot coals or on rack of broiler pan
5-6" from heat. Grill or
broil 8 minutes, turning and basting occasionally
with Pace Picante
Sauce mixture. Heat remaining mixture; serve
with kabobs.
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Crispy
Noodle Pancakes with Pork Julienned Vegetables
Pork
Yield: 2 servings
1 c Noodles, egg, Chinese cooked
Oil, peanut, for frying
3 oz Pork, loin, sliced VERY thinly into sheets
1 md Pickle, Szechuan
1 md Carrot, scraped
1 md Onion, sliced
1 ea Onion, green, sliced
1 tb Paste, Szechuan, brown bean
1 ts Sugar
2 tb Broth, chicken OR
2 tb Broth, pork
1 ts Soy sauce
Salt (to taste)
Pepper (to taste)
1/2 ts Cornstarch
1 ts Water
Noodles:
========
Cook the noodles (you can use any kind you like) in boiling salted water for about 3 minutes. Drain and set aside.
Topping: ========
Heat a little oil in a non-stick saute pan,
and put a little handful of
the warm noodles into the bottom of it flattening
the noodles down into
a "pancake." (The more noodles the bigger
the pancake so make the
pancakes to the size the befits the appetite
of the gourmets in your
family.)
While the pancake is cooking over low heat, julienne the vegetables and slice the pork.
In second saute pan, put in a teaspoon of peanut oil and stir fry the pork for a minute over high heat.
Add the julienned vegetables to the pork and stir fry for another minute or two.
Add the bean paste, the salt, pepper, sugar and broth and stir.
Dissolve the cornstarch in a little cold water and add to the stir fry cooking now to thicken and heat thoroughly throughout.
To Assemble:
============
When the noodle pancake is done and the stir
fry is ready, turn out the
"pancake" onto a serving plate and slide the
stir fried pork and
vegetables half on and half off the the noodles.
Garnish with a sprig of parsley, or a twist
of orange, or a radish rose
and serve.
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Picnic
Pie with Cheese and Ham
pork
Yield: 8 servings
2 c Ham, diced, cooked
15 oz Cheese, cottage, small
-- curd, drained
15 oz Cheese, ricotta
2/3 c Cheese, parmesan, grated
3 lg Eggs, beaten
1/2 c Crumbs, bread, dried
1/2 c Parsley, minced
1/4 c Onion, minced
1 ts Seasoning, Italian, dried
Salt (to taste)
Pepper (to taste)
1 ds Sauce, red pepper
1 lg Egg yolk, beaten, for the
-- glaze
In a large bowl, mixed the inch-sized diced
ham, and add the cottage
cheese, ricotta cheese, parmesan cheese, beaten
egg yolks, Italian
spices, salt and pepper and stir.
Add toasted bread crumbs, parsley, and onion and mix well.
In a 9" springform pan, place sufficient pie
crust to coat the inside of
the pan. Put the filling into this pie crust
and then top with a second
crust.
Tuck the edges of the pie crust into the inside
of the spring form pan
and decorate the top crust with dough cutouts
of flowers, or pigs, or
whatever.
Coat the outer crust with beaten egg yolk and bake.
Bake in a 375 F oven for 1 hour. Let cool to
room temperature before
removing from the springform pan.
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Miso-
and Maple-Marinated Pork with Apple and Onion
pork
Yield: 4 servings
1 lb Pork tenderloin*
1/3 c Aka miso
1/3 c Maple syrup
1/4 c Sake**
1/4 c Dry white wine**
1/4 c Water**
2 T Fresh ginger,minced
2 Apples,medium-sized
Lemon juice
1 Onion,large***
* - or center-cut loin, boned and fat-trimmed
** - any one of these three, but not all
*** - cut into wedges and separated into layers
1. Cut meat into 1/8" thick slices 6-7" long.
In a heavy plastic food
bag (about 1 quart), combine miso, syrup,
sake, ginger, and pork; mix
well. Seal shut and chill for at least 1 hour
or up until the next day.
2. Core apples; cut into 1/2" wedges. Moisten with lemon juice to preserve color.
3. Thread a thin skewer through the end of
a pork slice, then a piece of
onion and a piece of apple. Weave skewer through
meat slice again and
repeat process, dividing ingredients among
4-8 skewers. If made ahead,
cover and shill up to 3 hours.
4. Lay skewers on grill 4-6" above a solid
bed of medium-coals (you can
hold you hand at grill level for only 4-5
seconds). Baste with marinade
and turn often until meat is no longer pink
in center (cut to test),
about 10 minutes.
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Cajunized
Oriental Pork Chops
pork
Yield: 6 servings
6 ea Thick pork
chops
1 c Onions, chopped
1 x Salt & red cayenne pepper
1 ea Clove garlic, chopped
1 1/2 c Dry white
wine
3 tb Soy sauce
1 c Bell pepper, chopped
1 cn Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly
in a skillet. Add wine,
bell pepper, onion, and garlic, Cover and
simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them
warm. Add the soy sauce and
syrup from the pineapple. Stir and simmer
until more or less thick. Add
the pineapple chunks and bring to a boil.
Serve over pork chops and hot
cooked rice.
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Grilled
pork Tenderloin with Spicy Plum Sauce
Pork
Yield: 6 servings
2 Pork tenderloins (3/4 lb
ea)
1 tb Vegetable oil
Salt and pepper
---------------------SPICY PLUM SAUCE---------------------
1 tb Vegetable oil
1/2 Onion, finely chopped
1/4 ts Each ground allspice, ginger
Cloves and cinnamon
3 c Coarsely chopped purple plum
(about 1 lb.)
1/2 c Packed brown sugar
1/3 c Orange juice
1 ts Grated orange rind
SPICY PLUM SAUCE: In large saucepan, heat oil
over medium heat; cook
onion for 2 minutes or until softened. Stir
in allspice, ginger, cloves
and cinnamon; cook, stirring, for 1 minute.
Add plums, sugar, orange
juice, and rind; bring to boil and cook over
medium heat for 15 minutes
or until thickened. Puree in food processor.
Reserve 1 cup to serve with
pork. PORK:Trim excess fat. Brush with oil
and sprinkle lightly with
salt and pepper. Tuck ends under and tie tenderloins
with string soaked
in water. On greased grill 4 to 6 inches from
medium-hot coals, cook
pork, covered, for about 10 minutes. Turn
meat over and cook for 10
minutes longer. Brush with plum sauce and
cook, turning and brushing
with sauce, for about 10 minutes or until
pork is no longer pink inside.
Slice and serve with reserved plum sauce.
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Pork Roast
Platter
pork
Yield: 6 servings
4 lb Pork loin roast; to 5 lbs.
2 Garlic cloves; cut in
slivrs
Salt
Pepper
23 oz Sweet potatoes; syrup packed
6 Pineapple slices; canned
6 Crabapple slices; canned
Make small slashes in roast and stuff each
with slivers of garlic.
Sprinkle roast with salt and pepper. Place,
fat side up, on rack in
shallow open pan. Insert meat thermometer
into center of roast (do not
let thermometer touch bone). Roast at 325
degrees for 2-1/2 to 3 hours
or until thermometer reaches 170 degrees.
Remove from oven and let stand
20 minutes for easier slicing; remove garlic
slivers.
Heat sweet potatoes in mixture of their syrup
and juice drained from
pineapple slices. Arrange roast on a heated
serving platter; surround it
with sweet potatoes, pineapple rings, and
crabapples. Glaze sweet
potatoes and fruit with hot syrup.
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Keftethes
Apo Ton Pontos (Meat Patties From Ponti)
Pork
Servings: 6
500 g Veal stew meat
250 g Pork stew meat
3 sl Stale bread (thick slices)
- crusts removed
1 Onion; finely chopped
1 Garlic clove; finely chopped
3 tb Chopped parsley
1 ts Chopped mint
1 ts Chopped basil
1 md Tomato; peeled, chopped
1 Egg
1 tb Vinegar
1 ts Bicarbonate of soda
1 1/2 ts Salt
Freshly ground black pepper
Flour to coat
Oil for frying
Serves: 5-6
Cooking time: 8-10 minutes
Finely grind veal and pork, leaving some fat on pork. Combine meats.
Soak bread in cold water. Squeeze dry and crumble
into a mixing bowl.
Add onion, garlic, herbs, tomato, egg and
vinegar; blend in soda, salt
and pepper. Add meat and blend in lightly
and thoroughly, using a hand
if necessary. Chill for 1 hour.
Taking about 2 tablespoons of the mixture at
a time, roll into balls.
Moisten hands occasionally. Roll balls in
flour and flatten into rounds
5 cm (2 inches) in diameter. Shallow fry in
hot oil for 4-5 minutes each
side. Patties will puff up. Turn carefully
with spatula or tongs. Drain
on paper towels and serve immediately with
fried potatoes and vegetables
or salad.
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Pork Fajitas
pork, mexican
4 lbs. Pork Loin, cut into 2" strips
2
Onions, finely sliced
2 tbls. Diced garlic
Juice of 4 Limes
2 btls. Dark beer (i.e. Shiner Bock)
1 cup Red Wine Vinegar
2
Jalapenos, seeded and diced
1 tbls. dried thyme
1 tsp. dried Oregano
2 tbls. Worcestershire Sauce
Salt and Pepper to taste
Cilantro to taste, cut up
2
Red Bell Peppers, julienned
2
Yellow Bell Pepper, julienned
Marinate the meat in a mixture of sliced onion,
garlic, lime juice,
beer, vinegar, jalapenos, thyme, oregano,
Worcestershire, salt, pepper
and cilantro at least 18 to 24 hours in a
covered container in the
refrigerator. Heat a little olive oil in a
saute pan, drain meat and
sear in hot pan, adding the bell pepper. Cook
until done, about 4 to 6
minutes. Serve in a flour tortilla with Honey
Mustard Sour Cream (2 cups
sour cream mixed to taste with 1 cup honey
mustard), cracked black
pepper, pickled cabbage and tomato cumin salsa.
Serves about 20.
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Pork
Balls (Gee Yok Beng)
pork
Servings: 1
1 sl Ginger root
1 Scallion (white part only)
1 lb Ground pork
8 Water chestnuts
1 1/2 tb Cornstarch
1 ts Sugar
1/2 ts Salt
2 ts Soy sauce
Oil for deep frying
PREPARATION: Peel ginger root and mince. Mince
the scallion and water
chestnuts. Mix together the pork, ginger root,
scallion, water
chestnuts, cornstarch, sugar, salt, and soy
sauce. Form into balls about
1-1/2 inches in diameter. Handle mixture as
little possible.
COOKING: Add oil to a deep fry pan or wok unti
it is 3/4 full. Heat to
very hot. Fry balls a few at a time until
they are golden brown. They
will float when they are done. Drain on paper
towels and keep hot in low
oven (200 degrees).
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Roast
Pork and Mushrooms (Char Shu Moo Goo)
pork
Servings: 1
1/2 lb Chinese roast pork
1/2 lb Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
1/2 c Chicken broth
2 ts Cornstarch
1/2 ts Sugar
1/8 ts White pepper
1 ts Soy sauce
1 ts Sherry
1/2 ts Salt
1 tb Oil
PREPARATION: Cut roast pork on the diagonal
into 1/4-inch slices, 1-1/2
to 2 inches long. Without removing stems,
cut mushrooms into 1/4-inch
slices. (If canned mushrooms are used, drain.)
Cut scallions into
1-1/2-inch lengths. Combine cornstarch, sugar,
pepper, soy sauce, and
sherry.
COOKING: Heat the oil and salt in a skillet
over medium heat. Add ginger
root and scallions. Stir-fry for 2 minutes
and discard ginger root. Add
roast pork strips, and stir-fry for one minute
add sliced mushrooms and
chicken broth. Bring to a boil. Reduce heat
to low, cover and cook for 2
minutes. Return heat to medium and add cornstarch
mixture. Cook and stir
until thickened, about 1 minute.
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Pork
and Shrimp (Chow Gee Yok Har)
Pork
Servings: 1
1/4 lb Pork fillet
1/4 lb Smithfield ham
1/4 Fresh shrimp
3 Chinese mushrooms
1/2 c Bamboo shoots
1/2 c Beef or chicken broth
2 tb Soy sauce
1 tb Hoisin sauce
2 ts Sugar
2 ts Cornstarch
3 ts Water
1/4 c Unroasted peanuts
1/4 c Canned ginkgko nuts
2 tb Oil
1/2 ts Salt
PREPARATION: Cut pork and ham into 1/2-inch
cubes. Wash, shell, and
devein shrimp; cut into 1/2-inch cubes (or
as close to this as
possible). Soak mushrooms in warm water for
30 minutes; drain, remove
stems, and cut into 1/2-inch cubes. Cut bamboo
shoots into 1/2-inch
cubes. (If you are using diced canned shoots,
use whatever size they
come in.) Combine broth, soy sauce, hoisin
sauce, and sugar. In a
separate cup, combine cornstarch and water.
COOKING: In a skillet or wok, heat oil and
salt until very hot. Add pork
and stir-fry for 2 minutes. Add shrimp and
stir-fry for 1 minute. Add
ham, bamboo shoots, mushrooms, peanuts and
gingko nuts, and stir-fry for
2 minutes. Add broth mixture, mix well, cover,
reduce heat to medium,
and cook for 3 minutes. Add cornstarch mixture,
and cook and stir until
thickened, about 1 minute.
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Classic
Baked Ham with Spiced Cranberry Glaze
pork
Makes about 15 servings.
1 (16 oz.) can whole berry cranberry
sauce
1/2 cup packed brown sugar
1/2 cup dry red wine
1/2 cup orange juice
1 Tbsp. each prepared mustard and cornstarch
1/2 tsp. ground cinnamon
24 whole cloves
1 (5 lb.) fully-cooked boneless ham
In medium saucepan, combine all ingredients
except 20 cloves and ham;
mix well. Bring to boil; reduce heat and simmer
5 minutes, stirring
occasionally. Remove cloves; discard. Reserve
glaze. Score top of ham in
diamond pattern and stud with remaining cloves.
Bake on rack in shallow
pan at 325 F. for 1-1/2 to 2 hours or until
heated through; brush ham
with glaze every 15 minutes during the last
hour of baking. Warm
remaining glaze and serve over ham slices.
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Bigos
Pork
Servings: 8
1 kg Cabbage (2 1/4 lb)
1 kg Sauerkraut
8 dl Water (1 2/3 pt)
500 g Roast pork (1 1/8 lb)
500 g Roast beef
600 g Sausage, variety (1 1/3 lb)
400 g Boiled ham (7/8 lb)
10 Boletus mushrooms, dried
10 Stones prunes
10 Juniper berries, crushed
10 Peppercorns
1 Bay leaf
2 Onions
2 Cooking apples
1 1/2 dl Red wine, dry (1/3 pt)
1 ts Honey
2 tb Lard
Salt
Pepper
(Preparation: 1 hour; cooking: 2 to 3 hours)
Drain the excess juices form the sauerkraut (if necessary: chop it finely). Chop the cabbage, pour boiling water over it and drain.
Rinse the mushrooms, cover with a little warm
water and leave to soak
for 15 minutes. Cook the mushrooms in their
soaking liquid for 30
minutes, drain and cut into strips. Keep the
mushroom stock.
Peel the apples and cut into cubes.
Peel and chop the onions, lightly fry them in 1 tb of lard.
Put the cabbage and the sauerkraut into a large
saucepan, add onions,
mushrooms, mushroom stock, apples, prunes,
juniper, bay leaf and
peppercorns. Add 8 dl of boiling water, cover
and cook (low heat) for 1
1/2 hours.
Cut the meats into cubes. Slice the sausage and fry it lightly in lard.
Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it.
Serve hot with wholemeal bread. -- roast duck or venison and roasting gravies can be added to bigos
-- Bigos can be reheated for several days.
It's flavour improves as it
matures, tastes best on the third day.
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