Recipes - Pork
This incredible pork dish is seasoned with spiced apple butter and roasted in apple juice for a tender, moist and appetizing meal.
(Serves 6 to 8)
2, 1kg, (2 pounds) boneless pork loin roasts
seasoning salt to taste
2 cups apple juice
1/2-cup apple butter
1/4-cup brown sugar
2 tablespoons water
1/4-teaspoon ground cinnamon
1/4-teaspoon ground cloves
Preheat the oven to 175º C (350º F).Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 3/4 hour. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 1.5 hours, or until fork-tender.
The classic Chinese dish that combines pork and sweet and sour ingredients. A taste of the East.
1 pound pork butt (shoulder), cut into 1-inch cubes
1/4 teaspoon white sugar
1-teaspoon soy sauce
1 egg white
2 green onions, chopped
1-quart vegetable oil for frying
1-tablespoon vegetable oil
3 stalks celery, cut into 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
2 medium onions cut into wedges
white sugar to taste salt to taste
3/4 cup white sugar
1/3-cup apple cider vinegar
1/4-cup tomato ketchup
2 teaspoons soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
Place cubed pork in a large bowl, and season with 1-teaspoon salt, 1/4- teaspoon sugar, and 1-teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour Heat 1-quart oil to 185ºC (365º F) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2-cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat 1-tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. 22 In a large saucepan, mix 1-cup water, 1/4-teaspoon salt, 3/4-cup sugar, apple cider vinegar, ketchup, and 1teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
A pork chop recipe that is quick and easy. You may have all the ingredients necessary already at home. Try serving over rice or with baked potatoes.
6 pork chops
1-teaspoon garlic powder
1-teaspoon coarse salt
1-teaspoon black pepper
2 eggs, beaten
1/4-cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup white wine
Preheat oven to 175º C (350º F). Rinse pork chops, pat dry, and season with garlic powder and salt/pepper to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with breadcrumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch-baking dish, and cover with foil. Bake in the preheated oven for 3/4 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 15 to 20 minutes.
Simple, but tasty recipe that make ribs tender and the meat falls right off the bone. When most people think of baby back ribs as a meal they would only order when at a restaurant. With this recipe they are so easy to make right at home.
1Kg (2 pounds) pork baby back ribs
1 (18 ounce) bottle barbecue sauce
2 teaspoons freshly cracked black pepper
1-teaspoon garlic powder
Wash ribs and pat dry. Next, tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray or brush each piece of foil with vegetable cooking spray. Then, brush the ribs liberally with barbeque sauce, sprinkle pepper and garlic powder and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight. Preheat oven 150º C (300º F). Bake ribs wrapped tightly in the foil for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to be a winner.
1kg (2 pounds) pork tenderloin
1 330ml (12 fluid ounce) can or bottled root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker and thickness of meat. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Tender and tasty herb-rubbed roasted pork loin with a sweet, tangy glaze.
1 teaspoon rubbed sage
1-teaspoon fresh rosemary
1/2 teaspoon freshly cracked black pepper
2 cloves garlic, crushed
2kgs (4 ½ pounds) boneless pork loin
1/2-cup brown sugar
1/4-cup cider vinegar
2 tablespoons soy sauce
Preheat oven to 165º C (325º F). In a bowl, combine sage, rosemary salt, pepper, and garlic. Rub thoroughly all over pork. Let stand for 1 hour in fridge. Next, place pork in an uncovered roasting pan on the middle oven rack. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness. While roasting pork, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
A traditional recipe for Bavarian style pork knuckles.
2 small to medium pork knuckles
2 carrots, diced
2 medium onions, peeled and diced
1 leek, chopped
2 celery stalks, diced
2 tablespoons vegetable shortening
1 teaspoon whole black peppercorns
Salt to taste
1 330ml can of beer
1 pinch ground cumin, or to taste
1 bay leaf
Place the carrots, onions, leeks, celery, bay leaf and pork knuckles into a large stockpot. Add the peppercorns, and season with salt to taste. Add beer, then enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid. Preheat the oven to 220º C (425º F). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan. Bake for 30 minutes. Dust lightly with cumin to increase flavor. Serve with potatoes or white bread dumplings, or sauerkraut. In Bavaria, the cooking liquid and juices are strained, and served gravy.
A hearty chili made with vegetables and minced pork.
600 grams coarsely minced, ground pork
2 tablespoons olive oil
4 large onions, diced
4 cloves garlic, minced
1 454-gram (16 ounce) can of kidney or other red beans
1 454-gram (16 ounce) can of chopped tomatoes with juice
1 green bell pepper, chopped
1 red bell pepper, chopped
1-tablespoon tomato paste
1 800-gram (28 ounce) can tomato sauce
Chili powder to taste
1/2-teaspoon red pepper seeds
2 bay leaves
Dried marjoram to taste
Salt to taste
Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside. Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Add in the green bell pepper, kidney beans, seeds, chopped tomatoes, red bell pepper. Cook and stir until tender and heated through. Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, marjoram, bay leaves and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend. Serve over rice.
If you like spicy Chinese food, you'll love this! Serve it over Thai jasmine rice.
600 grams (1.2 pounds) ground or minced pork
3 cloves garlic, finely chopped
2 tablespoons olive oil
1 400-gram (14 ounce) package firm tofu, cubed
1-tablespoon spicy black bean sauce
1-tablespoon soy sauce to taste
2 tablespoons dry sherry
1 bunch green onions, chopped
1 teaspoon freshly grated ginger
Cook garlic in the olive oil over medium-high heat in a large saucepan until lightly browned and fragrant. Next, add the minced pork and brown, stirring frequently to break it up into fine pieces. Stir in the tofu, ginger and reduce the heat to medium, stirring occasionally for about three minutes. Season with black bean sauce, soy sauce, sherry, and green onions. Serve over steamed rice.
This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel. It’s sure to please.
2 boneless medium thick pork chops
2 tablespoons all-purpose flour
1/4-teaspoon salt 1 pinch ground black pepper
1 egg, lightly beaten
3/4-cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon zest
1-tablespoon olive oil
Preheat oven to 220º C (425º F). Lightly grease a 7x11-inch baking dish. Mix flour, salt, and ground pepper in a shallow dish. Combine breadcrumbs, Parmesan cheese, sage, and lemon peel in another shallow dish.
Gently press pork into flour mixture to coat and shake off excess flour. Dip chop into beaten egg, then press into breadcrumbs. Place breaded pork onto a plate while breading the rest; do not stack.
Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 3 minutes per side, then transfer to a greased baking dish.
Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 71º C (160º F), about 10 to 15 minutes.