Pork Recipes Articles

Recipe: Cucumber and mango salad with chili-spiced pork

Recipe: Cucumber and mango salad with chili-spiced pork

Ingredients 2 T. plus 1 t. olive oil 2 boneless pork loin chops coarse salt and ground pepper 1 1/2 teaspoons chili powder 4 t. honey 2 T. fresh lime juice 1 large mango, peeled, pitted, and cut into 1″ pieces 1 English cucumber, cut into 1″ pieces 1 large head romaine lettuce roughly chopped Instructions In a medium skillet, heat 1 t. oil over medium. Pat pork dry and season with salt, pepper, and 1 t. chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly-slicing. In a large bowl, whisk together 2 T. oil, 1/2 t. chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among 4 shallow bowls and serve with pork. VN:F [1.9.22_1171]please wait...Rating: 0.0/10 (0 votes cast)VN:F [1.9.22_1171]Rating: 0 (from 0 votes) Read More →

Recipe: Pork Carnitas

Recipe: Pork Carnitas

  These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust. 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes 2 tablespoons coarse salt 2 1/2 cups water Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes. Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat. Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften... Read the rest of this article »

Recipe: Pot Sticker Dumplings and Soy Vinegar Sauce

Recipe: Pot Sticker Dumplings and Soy Vinegar Sauce

From Martha Stewart’s Website Ingredients Soy-Vinegar Dipping Sauce 1/2 cup soy sauce 1 teaspoon rice vinegar 1/2 teaspoon toasted sesame oil 2 teaspoons sugar 1 whole scallion, trimmed and sliced 1 hot green chili, thinly sliced 2 tablespoons water Dumplings 1/2 pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture) 1 cup finely chopped bok choy 1/2 teaspoon minced peeled fresh ginger 1 small garlic clove, minced 1 teaspoon soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon coarse salt 1 large egg white 36 dumpling wrappers Peanut oil, for frying Instructions In a small bowl, combine all ingredients for the dipping sauce. Set aside. In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white. Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough... Read the rest of this article »

Recipe: Shredded Pork Tacos with Tomatilla Sauce

Recipe: Shredded Pork Tacos with Tomatilla Sauce

Ingredients 1 pork roast 1 package bacon Instructions Slice bacon into pieces. Place pork into crockpot. Top with bacon. Cook on low for about 6 hours. Shred pork. Serve on tortilla with toppings such as cheese, black beans, corn, salsa, rice, avocado, lime, lettuce, tomato, etc. Recipe: Cafe Rio, Creamy Tomatillo Dressing–aka the green dressing Ingredients 1 cup Mayonnaise 1 cup Cilantro–(I’d put in more) 1/4 tsp. Cayenne Pepper–(I’d put 1/2tsp) 1 pkg. Hidden Valley Ranch Buttermilk Recipe Dressing Mix 1/2 cup Buttermilk (sub 1/2 tbsp lemon juice and 1/2 cup milk) 2 cloves garlic, minced–(I’d put in more) 3 tomatillos, quartered (found by peppers in produce section)–(I’d put in more) Instructions Mix all ingredients in a blender until well blended. Chill before serving. VN:F [1.9.22_1171]please wait...Rating: 0.0/10 (0 votes cast)VN:F [1.9.22_1171]Rating: 0 (from 0 votes) Read More →

Recipe: Martin Yan’s Firecracker Sweet and Sour Pork

Recipe: Martin Yan’s Firecracker Sweet and Sour Pork

Ingredients Martin Yan’s Firecracker Sweet and Sour Pork 1 cup sweet and sour sauce ¼ cup chicken broth ¾ lb boneless pork, cut into ¾-inch cubes ½ cup cornstarch 2 Tbsp cooking oil ½ cup diced onion ½ cup diced green bell pepper ¾ cup pineapple chunks 6-8 dried chili peppers Instructions Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm. Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute. Recipe: Sweet and Sour... Read the rest of this article »

Recipe: Cafe Rio Pork Salad

Recipe: Cafe Rio Pork Salad

To build your salad, you start with a flour tortilla, add a smidge handful of cheese, a spoonful or two of black beans, a spoonful or two of rice, as much pork as you think you can get away with, pile on shredded romaine lettuce, a couple of spoonfuls of pico, some guacamole if you have it, the tomatillo dressing and then homemade tortilla strips Total Prep-time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat. Café Rio Salad Ingredients Tortilla – you can make your own, mine came from a package. Cheese – it is a good idea to warm on the tortilla so the cheese is a little melty. Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce). Rice – don’t be stingy... Read the rest of this article »

Recipe: Calzone

Recipe: Calzone

Ingredients Filling: Shredded mozzarella cheese Pineapple & ham, cut up Pepperoni Diced onions peppers tomatoes (Any combination or other fillings you like ie. olives, artichokes, sausage, etc.) Dough: 2 pkg (2 Tb.) yeast 2 Tb. sugar 2 cups warm water 5 cups flour 2 tsp. salt Instructions Combine yeast, sugar, and warm water. Allow a few minutes for the yeast to proof (double and bubble.) Add flour and salt. Knead dough with more flour to form a firm dough. Divide into four balls and roll each ball into a circle. Put filling on half of a circle. Fold in half and seal edges. Let raise 10 minutes. Put on a cookie sheet sprayed with cooking oil. (I usually let them raise on the cooking sheet for 10 min or longer, covered with Saran Wrap sprayed with cooking oil.) Bake at 350 for 20 minutes. Serve with warmed pizza or spaghetti sauce for dipping. Makes four calzones. Cooking time (duration): 60 Number of servings (yield): 4 VN:F [1.9.22_1171]please... Read the rest of this article »

Recipe: Sarah’s Salad (Lion House Cookbook)

Recipe: Sarah’s Salad (Lion House Cookbook)

Ingredients 1 head iceberg lettuce (washed and torn into bite size pieces) 3 strips bacon (fried and diced) 5 oz frozen peas, thawed 1/4 t. Sugar 1/2 t. Salt 1/4 t. Pepper 2 1/2 oz. Swiss cheese slices, cut in strips 2/3 c. Chopped green onin 1/4 c Mayo 1/4 c Miracle Whip Instructions Put lettuce into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, Mayo and mir whip. Cover tightly and refrigerate overnight. Chill. Toss when ready to serve and garnish with bacon. Number of servings (yield): 8 VN:F [1.9.22_1171]please wait...Rating: 6.7/10 (11 votes cast)VN:F [1.9.22_1171]Rating: -4 (from 6 votes) Read More →

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