Pork fat rules…The Other white meat…Pork is one of my favorite meats.
This is my grandmas recipe
Pork sausages
2 parts lean pork
1 part pork fat
2 tsp salt
1/4 tsp pepper
1/4 tsp all spice
1/4 tsp thyme
1/4 tsp sage
(add other spices to your likeing. Garlic, chilies, etc)
Grind pork and dpork fat. Add spices and water if too dry. Put in the fridge for 24 hrs.
I usually make them into sausage patties for breakfast sandwiches, but you can also stuff them.
Ginger pork
Ginger Sauce:
1 tbsp oil
1/2 c chopped onion
1/4 finely chopped green pepper
1/4 c grated carrot
3 tbsp vinegar
1/4 c brown sugar
1 tbsp soy sauce
1 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic powder
2 tsp cornstarch
1 tbsp watter
1 tbsp oil
1 lb boneless pork tenderloin or pork chops cut into strips
Ginger sauce: heat oil in frying pan. Add onion, gr. pepper, and carrot. Fry until soft
Add next 6 ingredients.
Mix cornstarch and water in bowl. Add to sauce and stir until thickened.
Heat second amount of oil in seperate frying pan and fry pork strips. Fry till no longer pink and add sauce.
Barbecued Pork Strips
· 1/2 cup soy sauce
· 1/4 cup dry sherry
· 1/2 cup brown sugar
· 2 cloves garlic, crushed
· 1/8 tsp. pepper
· 1/2 cup barbecue sauce
· 1 8-oz. can pineapple chunks (do not drain)
· 3 lbs. lean pork, cut into strips, browned, and drained
Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat. Cook on low, covered, for 8 to 10 hours. Serve with sauce.
Makes about 15 servings.
Chinese Spareribs with Teriyaki Glaze
2 (4-lb.) racks pork spareribs, trimmed of excess fat
1/2 c. Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 c. low-sodium soy sauce
1 c. grapefruit juice
1/4 c. hoisin sauce
1/4 c. ketchup
3 tbsp. rice vinegar
1/4 c. brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-in. piece fresh ginger, whacked open with the flat side of a knife
Preheat oven to 300 degrees F. Rub ribs all over with five-spice powder; then season generously with salt and pepper. Put ribs in single layer in roasting pan and slow-roast until almost tender, about 2 hours.
In saucepan, combine rest of ingredients and simmer over medium heat. Cook until sauce reduces and thickens then remove from heat. Strain sauce and reserve.
When ribs are about 30 minutes away from being done, baste them with teriyaki sauce. Cook until meat pulls easily from bone (about 1/2-in. of bone will show).
Just before serving, preheat broiler. Baste ribs again with teriyaki sauce and brown them under broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate ribs with sharp knife, pile them on platter, and pour on remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. YIELD: 8
Harley Hog Sandwich
6 to 8 lb. boneless pork butt, tied
12 large round rolls
Rub
1 c. Kosher salt
1 c. course ground black pepper
1 c. paprika (sweet Hungarian is best)
2 c. hickory wood chips
1 c. apple wood chips
Hog Sauce
2 large onions, chopped
3 tbsp. vegetable oil
1 tbsp. paprika
1 tbsp. chili powder
1 tbsp. red pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
5 1/4 c. (42 oz.) canned tomatoes, with juice
3 c. cider vinegar
1 3/4 c. ketchup
1/2 c. orange juice
1/4 c. dark brown sugar, packed
1/4 c. brown mustard
1 tbsp. salt
1 tbsp. coarse black pepper
Coat the pork butt evenly with rub mixture, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees for 8 hrs, with smoke going for 2 hrs. Let it cool slightly. Break the meat apart with your hands.
Sauté onions in oil in heavy saucepan until translucent. Add remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puré the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through. To serve, pile the pork on the rolls. Yields 12 servings.
You can also smoke your pork in a charcoal barbecue. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°.
Hickory-Pulled Pork
· 2 tbsp. paprika
· 2 tbsp. packed brown sugar
· 1 tbsp. chili powder
· 1 tbsp. ground cumin
· 1 tbsp. dried thyme
· 1 tsp. salt
· 1 tsp. pepper
· 1 x 3 lb. boneless pork, shoulder, butt, roast
· 1 tbsp. olive oil
· 8 crusty roll, halved
Barbecue Sauce
· 1 x 455 ml bottle hickory barbecue sauce or milder BBQ sauce
· 1/4 c. packed brown sugar
· 1/4 c. cider vinegar
· 1/2 tsp. hot pepper sauce
Preheat oven to 325ºF (160ºC). Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 ½ hours or until meat thermometer inserted in centre registers 160ºF (70ºC). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
Pour 1 ½ cups (375 ml) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
Barbecue Sauce
Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Honey Garlic Spareribs
Baby back pork ribs
1 Jar of V-H Honey Garlic Sauce
1 tbsp. cornstarch
3 to 4 tbsp. cold water
Preheat oven to 300-325 F.
Trim of excess fat from the ribs and cut into single-bone portions. Put the ribs in a covered casserole dish and pour honey garlic sauce over the ribs, mixing to coat all ribs. Cover and bake for 2 hours.
*After 1 hour, turn ribs over and continue cooking for another 30 minutes. Remove from oven, skim off fat from the surface with slotted spoon, and add the cornstarch and water mixture to the sauce and mix well, cover and return to oven for another 30 minutes until sauce thickens.
Roast Pork Tenderloin With a Port Cranberry Sauce
· 1/4 c. thyme
· 1/4 c. parsley
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. olive oil
· 3 x 1 lb. pork tenderloins, excess fat trimmed – (500grams each)
· 1/4 c. butter
· 1 1/2 c. chopped onion
· 5 cloves garlic, minced
· 4 tsp. grated orange peel
· 2 tsp. dried sage leaves
· 2 tsp. dried thyme
· 2 c. chicken broth
· 1 1/2 c. cranberry juice
· 2 c. fresh or frozen (unthawed) cranberries
· 1/2 c. sugar
· 1/4 c. tawny Port
· 1 tbsp. cornstarch
Preheated oven to 150°F – (66°C). Combine thyme, parsley, salt, and pepper in a small bowl. Pat pork dry and brush with olive oil. Rub the herb mixture all over tenderloin.
Pour a tablespoon of oil in a hot pan and add the pork. Turn frequently till brown on all sides, for about 5 minutes. Once it is browned, take it to the oven to roast for 20 minutes or until meat thermometer reads 150 degrees F.
For the cranberry sauce, in a large skillet over medium to high heat, melt butter; add the onions and sauté until golden for approximately 8 minutes. Add in garlic, half of your orange peel, sage, and thyme. Stir together approximately a minute until it becomes fragrant.
Add cranberry juice and chicken broth. Simmer and reduce to about 2 ½ cups. Strain your sauce into a new saucepan pushing the solids with the back of a spoon to squeeze out juices.
Add cranberries, sugar and bring to a boil just until berries break open, for about five minutes. Add in tawny port and cornstarch and cook for another minute until the sauce begins to thicken.
Remove your roasted tenderloin from the oven, cover and let stand for 15 minutes, and slice it diagonally into ½ inch thick cuts.
Add sauce to the roasting skillet and add remaining orange peel. Bring to a simmer and scrape the tasty morsels from the bottom of the pan. Spoon sauce over pork, serve and enjoy!
Roast Pork Tenderloin with Apricot Glaze
1 x 1 1/2 lb. pork tenderloin
2 tbsp water (30 ml)
1/4 tsp fresh rosemary, chopped (1 ml)
1/4 cup of apricot jam (1 ml)
1 tbsp brandy 15 ml)
2 tbsp extra virgin olive oil (30 ml)
1 clove , garlic, crushed
Coarse salt and pepper, to taste
In glass bowl combine water, rosemary, apricot jam, brandy, olive oil, crushed garlic and coarse salt and pepper to taste and mix well until blended. Place pork inside the glaze and cover its surface thoroughly.
Preheat oven to 350 F. Place pork on a rack in an open roasting pan. Allow roast to cook for about 40 minutes or until meat is tender (internal temperature approximately 130 degrees.). Turn it over and brush glaze over it throughout the cooking process. Once cooked, remove from the oven and allow it to rest.
Serve on a large serving platter with an apricot as a garnish. Yield: 4
Spicy Pork Skewers
· 1 x pork tenderloin (about 1 lb./ 454 g)
· 2 tbsp. sweet paprika (30 ml)
· 1 tsp. ground cumin (5 ml)
· 1 tsp. cayenne or to taste (5 ml)
· Salt and pepper, to taste
· 6 to 8 tbsp. olive oil (90 to 120 ml)
Cut pork tenderloin into 1-inch cubes. In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil. Marinade pork for a minimum of 4 hours to overnight.
Preheat oven to 350 degrees F. or preheat grill to medium high.
Thread pork cubes onto small wooden skewers. Bake for 10 to 15 minutes in oven. Alternatively grill over medium heat, about 10 minutes. While cooking turn once and baste with marinate until well browned.
Grilled Marinated London Broil
· 2 lb. London broil
· 4 x large cloves garlic, minced
· 1 tsp. sugar
· 4 tbsp. balsamic vinegar
· 3 tbsp. Dijon Mustard
· 1 1/2 tbsp. Worcestershire sauce
· 1 tbsp. soy sauce
· 1 tsp. dried oregano, crumbled
· 1 tsp. dried basil, crumbled
· 1 tsp. dried thyme, crumbled
· 1/2 tsp. dried hot red pepper flakes
· 2/3 c. olive oil
· 4 tbsp. fresh lemon juice
In a large bowl, combine minced garlic, sugar, balsamic vinegar, mustard, Worcestershire sauce and soy sauce. Add dried oregano, dried basil, dried thyme, red pepper flakes, olive oil and lemon juice and mixing well.
Place steak into a large zip lock bag and pour marinade over top. Seal bag; make sure to press the excess air out of bag. Place bag in fridge to marinade overnight, turning once or twice.
Heat and oil grill, place steak on to hot grill for 9 to 10 minutes per side, remember to only turn the steak once. Transfer meat to cutting board, let stand for 10 minutes before cutting. Serve and enjoy!
Mom’s Authentic Kosher Cholent Recipe
Original recipe yield: 8 to 10 servings.
“This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.”
INGREDIENTS:
· 3 onions, quartered
· 4 tablespoons vegetable oil
· 4 pounds Pork Roast or chuck roast, cut into large chunks
· 1 cup dry kidney beans
· 1 cup dried pinto beans
· 1 cup pearl barley
· 5 large potatoes, peeled and cut into thirds
· Boiling water to cover
· 2 (1 ounce) packages dry onion and mushroom soup mix
· 2 tablespoons garlic powder
· Salt and pepper to taste
DIRECTIONS:
- In a large oven safe pot or roasting pan, sauté onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stovetop.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Pork Stir Fry
By Craig Bohl’s 10/15/2004 Health Conscious and Delicious.
1/2-tablespoon olive oil
1 leek, thinly sliced and washed and dried
1/4 teaspoon dried oregano
1 teaspoon minced garlic
1 boneless pork chop, cut into thin strips
1/2 teaspoon toasted sesame oil
2 cups broccoli florets
1 1/2 cups sliced yellow squash*
1 lemon, sliced and cut into wedges
Fresh basil leaves
Cooked rice
- Heat olive oil in wok over medium heat. Add leeks and garlic. Stir-fry for 2 minutes, or until leeks are tender. Push leeks up on the sides of the wok.
- Add toasted sesame oil to bottom of wok and when hot, add pork strips and stir-fry until pork is no longer pink. Add broccoli and squash. Stir-fry for 3 minutes, until vegetables are crisp tender, adding more Oil if necessary.
- Transfer stir fry to a serving platter garnished with lemon wedges.
- Serve with hot cooked rice or warm crisp noodles. Serves 4 to 6
*To prepare the squash, peel the squash in 1/4-inch thick strips and cut the strips in 1-inch pieces.
Pork Chops in Jalapeno Sauce
4 (1-inch) thick smoked or Boneless pork chops
1 (14-ounce) can dark sweet pitted cherries
1 small jar hot jalapeno jelly
Sprigs of mint or parsley
- Cook pork chops on grill, grill pan or broiler, for about 3 to 5 minutes, on each side. Transfer to an ovenproof serving platter and keep warm in a 200-degree oven.
- Combine cherries and jelly in a small saucepan and bring to a boil, stirring constantly. Remove from heat, add a couple of drops of Tabasco, if desired, and stir well.
- Pour sauce over the pork chops and serve with buttermilk mashed potatoes and celery sticks. Serves 4.
Note: If using smoked (cooked) pork chops, follow instructions on package for cooking time. If using regular (raw) pork chops, it may take longer to cook.
Note: For a mintier tasting sauce, add 1 teaspoon finely chopped mint during the cooking process.
PORK WELLINGTON
Recipe courtesy of Emeril Lagasse
4 ounces goat cheese (about 1/2 cup)
1/2 cup roasted walnut pieces
2 tablespoons chiffonade of fresh basil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 tablespoon walnut oil
Salt and pepper
1 boneless loin of pork, trimmed (about 1 1/2 pounds) 6 inches long x 3 inches across
Essence
1 tablespoon olive oil
1 10-inch square sheet of frozen puff pastry, thawed
1 egg, beaten
3 cups candied butternut squash
1 cup roasted shallot reduction, warm
1 tablespoon chopped green onions
1 tablespoon brunoise red peppers
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a food processor, combine the goat cheese, walnuts, basil, shallots, garlic, walnut oil, salt and pepper. Puree the mixture until grainy. Makes about 1 cup. Season the entire loin with Essence. Heat a large sauté pan. Add the oil. Sear the loin for 3 minutes on the first side, 3 on the second and 1 minute on each end… Remove the meat from the pan and set aside. Brush the pastry sheet with the beaten egg. Place the pork in the middle of the sheet and pack with the cheese mixture. Wrap the pastry around the pork and seal the edges tightly, pressing with moistened fingers. Place the package, seam side down, on the baking sheet, and brush the entire pastry with the egg wash. Bake until golden brown and puffy, for about 35 to 40 minutes. Remove from the oven and rest for a minute or two before slicing.
Slice the Wellington into 4 thick slices. Mound the squash in the center of the plate. Arrange the Wellington around the squash. Spoon the shallot reduction over the meat. Garnish with the green onions and peppers.
Yield: 4 servings
Lone Star Pork Chops
4 boneless pork loin chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 teaspoon fajita seasoning
1 tablespoon vegetable oil
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño chile, seeded and chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
2 teaspoons fajita seasoning
1/4 teaspoon paprika
1 1/2 cups milk
1 1/4 pounds potatoes (about 3 large), sliced
Nonstick cooking spray
- Combine 2 tablespoons flour and 1 teaspoon fajita seasoning in shallow dish. Coat chops on both sides with flour mixture.
- Heat oven to 350 degrees F.
- Cook chops in hot oil in large skillet until lightly brown, turning once. Remove chops.
- For sauce, melt butter in medium saucepan over medium heat. Add onion, bell pepper, jalapeño chile and garlic; cook until tender.
- Combine 3 tablespoons flour, 2 teaspoons fajita seasoning and paprika in small bowl. Stir flour mixture into vegetable mixture in saucepan. Add milk to vegetable mixture. Cook and stir until thickened and bubbly.
- Coat 7x11-inch baking dish with nonstick cooking spray. Place half of the potatoes in baking dish. Top with half of the sauce. Repeat layers. Top with pork chops. Cover baking dish with foil. Place baking dish on baking sheet.
- Bake 1 hour. Remove foil. Bake just until potatoes are tender, 15 to 20 minutes. Let stand 10 minutes before serving.
Makes 4 servings.
B-man 
CROCKPOT CANTONESE PORK DINNER
2 pounds pork steaks cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve over rice.
B-man
Pork Medallions Dijon
1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick rounds
2 Tablespoons butter or olive oil
1/4 cup sliced shallots
4 Tablespoons heavy cream
1/3 cup chicken broth
3 Tablespoons capers, drained
2 Tablespoons coarse grained Dijon mustard
Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness.
Sprinkle w/salt & pepper. Saute in butter or olive oil until brown and cooked through, about
2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add
chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned
bits, about 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.
Makes 4 servings -
B-man
Curried Pork Kabobs
Serving Size:4
Preparation Time :0:10
1 pound boneless pork loin -- cut into 1/2-inch cubes
1 cup plain lowfat yogurt
2 tablespoons orange juice
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
4 barbecue skewers -- (if using bamboo skewers, soak in cold water for an hour before using)
For marinade, in medium bowl stir together yogurt, orange juice and
seasonings. Blend well. Add pork cubes to bowl, stir to coat with
marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade; with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned.
B-man