Recently in Pork Category

BLT Salad (Bacon, Lentil, and Tomato) Crispy bacon and fresh tomatoes made healthy in a lentil salad with balsamic dressing and fresh thyme. Perfect for summer lunches. Yay for not having to turn the oven on! 4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme (or fresh)
1 pound small tomatoes

Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Save a tsp or so of the bacon drippings for the dressing. Meanwhile cook the lentils about 15 – 20 minutes, or until tender.

Carefully add the balsamic vinegar, salt and thyme to the bacon drippings, adding a tablespoon or so of olive oil. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.

Drain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.

Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.

Original recipe
ginger_pork_stirfry_with_butternut.jpgI don't generally like ginger in savory dishes, but in this Asian stir fry it blends well with the subtle cinnamon and orange flavors in the dish. Precooking the butternut squash a few minutes in the microwave gives enough of a head start in the cooking process to ensure tender cubes. Serve with rice.

1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick, broken
1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese black vinegar (or balsamic vinegar)
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onions
Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
sweet_sour_pork.jpgFollowing the standard crockpot steps of brown meat, chop vegetables, combine ingredients and forget about it, this hearty Asian dish makes an easy, comforting, weeknight meal. The sauce is more tangy than the usual tomato based sweet and sour, add hot pepper flakes or chili sauce for more of a kick. Serve over rice.

2 tablespoons plus 1-1/2 teaspoons paprika
1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
1-3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Time estimate:Prep: 20 min. Cook: 6-1/2 hours

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened.
Yield: 6 servings.
split_pea_soup_with_ham.jpgI've never tried split pea soup before on the principle of its color, but it is actually quite delicious. The peas have a sweet flavor and the ham gives the soup a nice heartiness.

1 Tb. butter
1 large onion, chopped fine
2 garlic cloves, minced
6-7 c. chicken broth
~1/4 lb. thick sliced ham
1 lb. green split peas (~2 c.), picked through and rinsed
3-4 sprigs fresh thyme
2 bay leaves
3-4 medium carrots, peeled and cut into pieces
2-3 celery ribs, cut into pieces
Salt & pepper

Melt the butter in a large soup pot or Dutch oven over medium high heat. Add onion and 1/2 tsp. salt and cook 3-4 minutes until softened. Add garlic and cook until fragrant, about a minute. Add broth, ham, peas, and herbs. Increase heat, bring the soup to a boil, then decrease the heat and simmer until peas are tender but not falling apart, about 30 minutes. Stir in carrots and celery and continue to cook until peas have almost completely broken down, about 30 minutes longer. Season to taste with salt and pepper.

From : Cooks Illustrated Jan/Feb 2011
sweet_potato_hash_with_ham.jpg This dish is softer than the usual breakfast hash, and the cider vinegar & celery seed give it more of the flavor of a warm German potato salad. But it goes wonderfully with eggs and makes a good breakfast-for-dinner meal.

4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)
2  cups  (3/4-inch) diced red potato (about 8 ounces)
2  tablespoons  vegetable oil
1  cup  diced ham (about 8 ounces)
1  cup  chopped green bell pepper
2/3  cup  chopped green onions
3/4  teaspoon  salt
1/2  teaspoon  celery seed
1/2  teaspoon  freshly ground black pepper
1/8  teaspoon  grated whole nutmeg
1/4  cup  fat-free, less-sodium chicken broth
2  tablespoons  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add ham; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes, stirring frequently. Add potatoes, green onions, salt, celery seed, pepper, and nutmeg; cook 8 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.


mapleporkstew_sm.jpgA warm and hearty stew with German-inspired flavors of beer, mustard, and red wine vinegar, sweetened with a little maple syrup. On the whole a seasonal and satisfying dish, best with served with a rustic-style bread. I would probably add a chopped apple next time for a sweeter variation.

1  tablespoon  olive oil
1  (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2  cups  diced onion
1  (8-ounce) package mushrooms, quartered
1 3/4  cups  (1/8-inch) diagonally sliced carrot
3/4  cup  diced red bell pepper
2  tablespoons  maple syrup
1  teaspoon  dried rubbed sage
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (16-ounce) can fat-free, less-sodium chicken broth
1  (12-ounce) bottle beer
2  tablespoons  cornstarch
1  tablespoon  red wine vinegar
1  tablespoon  country-style Dijon mustard
Sage sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Original recipe

creamy_pasta_sm.jpgA simple, hearty, all-in-one pasta dish with main flavors of sausage, garlic, and fresh pepper. Mushrooms, onion, and wilted greens round out the vegetables. Feel free to use whichever dark leafy green you like. Could easily be a good vegetarian meal or side dish if you omit the meat.

1 pound whole wheat pasta, like penne or farfalle
1 large onion, diced
8 ounces button (or portabella) mushrooms, sliced
greens: 1 bunch chard (about 1 pound), stems removed and diced, leaves cut into ribbons
            OR 1 bunch kale, stems removed and discarded, leaves chopped
            OR 1 bunch rapini, stalks removed and discarded, leaves and florets chopped
2 sausage links (8 ounces), sliced, or chopped ham (optional)
4-5 garlic cloves, minced
3 ounces cream cheese, marscapone, or other soft creamy cheese
1/2 cup pasta water, saved from cooking pasta
kosher salt
freshly cracked black pepper
optional: red pepper flakes

Cook the pasta in a large amount of boiling water with a good palm-ful of salt. Just before draining, use a measuring cup to dip out about a half cup of the starchy pasta water, and set this aside.

If using meat, saute it over medium-high heat until brown and crispy, set aside.

Heat a teaspoon of olive oil in a large skillet or dutch oven over medium-high heat . Add the onion with a pinch of salt and cook until the onion is softened and translucent. Add the mushrooms and another pinch of salt. Cook until the mushrooms have released their liquid, the liquid has boiled away, and the mushrooms are turning golden. Stir in the diced chard stems and the sausage. Cook until the stems are softened and the sausage is warmed through.

Clear a space in the middle of the pan and add the garlic. Cook just until the garlic is fragrant, then stir it into the rest of the vegetables. Lower the heat to medium and stir in the chard leaves. Continue stirring frequently until the leaves are bright green and wilted.

Stir in the cooked pasta and the cream cheese. When the cheese has melted, pour in half of the reserved cooking water to make a creamy sauce. If the sauce seems too thick, pour in the remaining pasta water a little at a time.

Grind the fresh pepper right over the pasta. Don't be shy! Taste as you go to gauge how peppery the pasta has become and how you like it. Season with additional salt, if desired.

Leftovers will keep refrigerated for up to one week.

Original recipe


greek_pork_sm.jpgAlthough the dill-yogurt sauce and tomato salad give the dish a unique Greek flavor, the super easy marinated pork was the real star. It is so delicious and versatile I plan on using it for my go-to pork chop recipe with many other sides, like cheese grits and okra or rice pilaf and green beans.

Pork:
2 tbsp red wine vinegar
1 tsp dried oregano or Italian seasoning
2 tsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3-4 thick cut boneless pork chops
Cooking spray
Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.Heat a grill pan or frying pan coated in cooking spray over medium high heat. Remove pork from marinade and season with sea salt and freshly cracked pepper, to taste. Add pork to pan, and cook for 4-5 minutes on each side or until desired degree of doneness. Remove pork from pan and let it rest for 2-3 minutes.

Dill Yogurt Sauce:
1/2 cup of Greek style (or regular) plain yogurt
1/2 tbsp red wine vinegar
1 tsp olive oil
1 1/2 tbsp fresh dill weed, chopped (or 1/2 tsp dried)
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Combine all of the ingredients together in a small bowl until mixed thoroughly. Place in the refrigerator until needed.

Tomato Salad:
2-3 Roma tomatoes, chopped
1/2 bunch of green onions, chopped
Juice of 1/2 lemon
salt and pepper
optional: chopped cucumber and kalamata olives
Combine all ingredients.

Original recipe

In Oregon there is a chain of German restaurants called Gustavs that makes amazing cabbage rolls. These aren't them, but they're still delicious. They are quite a bit of work, though, so allot 1 1/2-2 hours total cooking time.

1/2 lb. ground turkey
1/2 lb. pork sausage
1 small onion, chopped
1 14.5 oz can diced tomatoes
2/3 c. water
1/3 c. uncooked long grain rice
1/2 tsp dried oregano or thyme, crushed
8 medium to large cabbage leaves
1/4 c. shredded Swiss cheese (1 oz)
1 15 oz can tomato sauce
1 tsp. sugar
1/2 tsp dried oregano or thyme, crushed
1/4 c. shredded Swiss cheese (1 oz)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and 1/4 tsp black pepper. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until rice is tender.

Trim veins from cabbage leaves. Immerse leaves, 4 a a time, into boiling water for 2-3 minutes or until just limp.

Stir 1/4 c. Swiss cheese into the meat mixture. Place about 1/3 c. of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

For the sauce: in a small bowl stir together tomato sauce, sugar and 1/2 tsp oregano. Pour 1/2 of the tomato mixture into a 2-quart. square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered. in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with remaining cheese, bake until cheese is melted.

4 servings: 353 cal, 16 g. fat per serving

From: Better Homes and Gardens Cookbook

If you've ever seen the anime TV series Samurai Champloo, the characters always seem to be eating soft, round 'dumplings'. This is the closest thing I've found to approximate them. These need to be started 1 1/2-2 hours ahead of time because the yeast dough needs to rise an hour. The filling can be made early and refrigerated until needed. It's quite a bit of work, but the buns come out soft and pillowy from the steam and the filling is basically Chinese barbecue with hoisin and five spice. Also would probably be good with Korean bulgogi style filling (?).

Filling:
1/2 teaspoon five-spice powder
1 pound ground pork
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced garlic
1/4 teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder

To prepare the filling, brown ground pork with 5 spice powder. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.

To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.

Divide dough into 10 (or more, for smaller buns) equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.

Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.

Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Yield: 10 servings (serving size: 1 bun)
Nutritional Information
Calories: 259 (21% from fat)
Fat: 6.1g (sat 0.9g,mono 3.2g,poly 1.5g)
Original recipe

<< 1 2