Pork Recipes | Dinner Trade

Recipe: Cucumber and mango salad with chili-spiced pork

heather — Wed, 18 Apr 2012 06:07:17 +0000

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.

Recipe: Pork Carnitas

heather — Tue, 17 May 2011 19:29:13 +0000

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 with time.

Number of servings (yield): 8

Recipe: Pot Sticker Dumplings and Soy Vinegar Sauce

heather — Fri, 01 Apr 2011 18:22:47 +0000

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 over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to a resealable plastic bag or wrap in plastic.)
To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don’t move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Recipe: Shredded Pork Tacos with Tomatilla Sauce

heather — Fri, 30 Apr 2010 04:43:31 +0000

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.

Recipe: Martin Yan’s Firecracker Sweet and Sour Pork

heather — Thu, 18 Mar 2010 00:01:24 +0000

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 Sauce

Ingredients

½ cup water
½ cup ketchup
1/3 cup packed brown sugar
1/3 cup orange juice or pineapple juice
1/3 cup rice vinegar
1 ½ Tbsp soy sauce
1 ½ tsp crushed dried red chilies
2 Tbsp cooking oil
2 Tbsp minced ginger
1 ½ Tbsp cornstarch mixed with ¼ cup water

Instructions

In a bowl, combine the water, ketchup, brown sugar, orange juice, rice vinegar, soy sauce and dried chilies. Place a medium pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the minced ginger and cook, stirring until fragrant about 20 seconds. Add the mixture from the first step and bring to a boil and cook until the sugar dissolves. Add the cornstarch solution and cook; stirring until the sauce boils and thickens.

Recipe: Cafe Rio Pork Salad

heather — Mon, 02 Nov 2009 04:08:14 +0000

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 now!
Pork – I am actually salivating while writing this post…
Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
Pico de Gallo – I like extra pico, so I give myself an extra scoop.
Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery

Cafe Rio Cilantro Rice

Ingredients

3 cups. water
4 cloves minced garlic
1/2 bunch chopped cilantro
1/2 medium onion, chopped
1 can (4 oz) green chilies
4 tsp. chicken bouillon
1 tsp. cumin
3/4 tsp. salt
1 TB butter
3 cups rice, uncooked

Instructions

Bring water to a boil in large pot, add all ingredients.
Cook covered for 30 minutes, or until rice is done.

Total Prep-Time: About 10 minutes, although a food processor would cut down your chopping time significantly.

Cafe Rio Pork Barbacoa

Ingredients

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Instructions

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go.)
Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating.)
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours. Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

Ingredients

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Instructions

Dump everything in a blender and blend until smooth.
Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

Easy Pico-de-Gallo

Ingredients

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgment)
salt and pepper

Instructions

Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Recipe: Calzone

heather — Thu, 15 Oct 2009 19:37:25 +0000

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

Recipe: Sarah’s Salad (Lion House Cookbook)

heather — Fri, 25 Sep 2009 18:11:11 +0000

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