recipes: all pork, all the time
dinners

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Browse, and feel free to try anything you find here, but please read the instructions carefully, and be aware of your own cooking skill. I cannot offer advice or further instruction.

This page is the result of the collective efforts of the members of the Methos Boxer Brigade. My endless thanks to those who compiled these dishes for us from various sources.

An extra-special thanks to Leah Rosenthal for the cartoon at the top. She's the best.


First, some tips:

Checking Pork Doneness

Pork cooked with bacon, spinach, tomatoes, or onion sometimes remains pink even when well-done. The same is true of grilled or smoked pork. So, when cooking pork mixtures with the ingredients above, or grilling or smoking pork, use a meat thermometer.


Identifying Hams

If you eve find yourself confused by the different kinds of ham available at your local supermarket, just remember these handy definitions.

The most popular kind of ham is fully cooked ham. It is ready to eat when you buy it. If you want to serve it hot, just heat it to 140°.

Hams labelled cook before eating are not completely cooked during processing and should be cooked to 160°. (If you are unsure whether a ham you've bought is fully cooked, cook it to 160°.)

Country or country-style hams are distinctively flavored and specially processed. They are cured, may or may not be smoked, and are usually aged. Country hams are generally saltier than other hams and are often named for the city where they are processed. Follow package directions for these hams.

Turkey ham is skinless, boneless turkey thigh meat that is smoked and cured to taste like pork ham. It's available in large pieces or as cold cuts. To serve it hot, heat it to 140°.

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dinners

Pork Mediterranean

1 lb boneless pork, cut into 3/4-inch cubes
1 tablespoon cooking oil
1 large onion, sliced and seperated into rings
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 teaspoon instant chicken bouillon granules
1 teaspoon dried thyme, crushed
1 3-oz can sliced mushrooms, drained
1/4 cup sliced pitted ripe olives
2 tablespoons snipped parsley
1 tablespoon all-purpose flour
2 cups hot cooked noodles

In a large skillet brown half of the park in hot oil. Brown remaining pork with onion rings and garlic. Return all pork into skillet. Stir in undrained tomatoes, bouillon granules, thyme and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover, simmer 45 minutes or till tender.

Skim fat, if necessary. Stir in mushrooms, olives, and parsley. Combine flour and 1/4 cup cold water, stir into pork mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles. Serves 4.

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Sweet-and-Sour Pork

1 8-ounce can pineapple chunks (juice pack)
1/3 cup sugar
1/4 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon instant chicken bouillon granules
1 beaten egg
1/4 cup cornstarch
1/4 cup all-purpose flour
1/4 cup water
1/8 teaspoon ground red or black pepper
1 pound boneless pork, cut into 3/4-inch cubes
Shortening or cooking oil for deep-fat frying
1 tablespoon cooking oil
2 medium carrots, thinly bias sliced
2 cloves garlic, minced
1 large green or sweet red pepper, cut into 1/2-inch pieces
2 cups hot cooked rice

For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, the 2 tablespoons cornstarch, the soy sauce, and bouillon granules; set sauce aside.

For batter, in a bowl combine egg, the 1/4 cup cornstarch, the flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil (365°) for 4 to 5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels.

Preheat a wok or large skillet over high heat; add the 1 tablespoon oil. (Add more oil as necessary during cooking.) Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes or till crisp-tender. Push from center of wok.

Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice. Makes 4 servings.

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Cashew Pork and Pea Pods

1 pound boneless pork1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce
2 tablespoon cornstarch
1/2 teaspoon ground ginger
1 tablespoon cooking oil
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
2 medium peaches, peeled and cubed; 1 small papaya, peeled, seeded, and cubed; 2 medium   nectarines, cubed (about 1 1/2 cups); or 1 1/2 cups frozen peach slices, thawed
1/2 cup cashews or peanuts
Fried bean threads* or hot cooked rice

Partially freeze meat. Thinly slice across the grain into bite-size strips. For sauce, combine orange juice, orange marmalade, soy sauce, cornstarch, and ginger. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.)

Add half of the pork to the wok or skillet and stir-fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Add remaining pork and stir-fry for 2 to 3 minutes or till no pink remains. Return all meat to wok. Stir in pea pods and peaches, papaya, or nectarines. Push from the center of the wok.

Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Add cashews or peanuts. Stir together all ingredients to coat with sauce. Serve over fried bean threads or rice. Serves 4.

*Note: For fried bean threads, fry 1 ounce bean threads (cellophane noodles), a few at a time, in shortening or cooking oil for deep-fat frying (375°) about 5 seconds or till bean threads puff and rise to top. Drain on paper towels.

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Tiger Pork

3 pounds lean pork -- tenderloin or butt
2 eggs
1 1/2 cups cornstarch, divided
8 cups soybean salad oil, divided
2 Tablespoons soy sauce
1 teaspoon ground ginger root
3 Tablespoons hoisin sauce
1/2 teaspoon garlic powder
1/2 teaspoon hot chili pepper oil
3 Tablespoons cooking wine
3 Tablespoons chopped green onions
1 cup chicken stock
Garnish: peapods or lettuce

Remove fat from pork, then cut into thin slices. Mix together eggs, 1 cup cornstarch and 1 cup soybean salad oil in bowl. Add pork, marinate until cooking time.

Sauce: Mix soy sauce, ginger root, hoisin sauce, garlic powder, hot chili pepper oil, cooking wine, green onion, chicken stock, and 1/2 cup cornstarch in a bowl.

Heat wok; and add remaining soybean salad oil (make sure oil is very hot before you add pork). Deep-fry pork until crispy, then drain oil from wok. Pour sauce into wok with pork; stir-fry until sauce evenly coats pork. Garnish with peapods or lettuce.

Makes 5 to 6 servings.

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Chitlins and Maw

(This recipe is by Sylvia Woods of the World Famous Sylvia's Restaurant in NYC.)

2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper -- flakes
4 stalks celery -- finely chopped
4 small onions -- finely chopped
4 small green bell peppers -- cored, seeded and finely chopped
5 pounds precooked chitlins

1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches. Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from 1 1/2 to 3 hours, depending on the maw.

2. Meanwhile, wash the chitlins carefully in several changes of cold water. Drain thoroughly. Refrigerate until needed.

3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.

4. Meanwhile, when the pork maw is cool enough to handle, cut it into 1-inch pieces.

5. When the chitlins are tender, stir in the maw pieces and simmer together a few minutes. Check the seasoning and serve hot.

Serving Ideas : Collard Greens, Cornbread, Potato Salad

NOTES: Pork maw is to the pig what tripe is to the cow - that part of the stomach that is prepared for food. It is sometimes available in supermarkets in 1 pound containers. Otherwise, order some from your butcher.

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Salt Pork with Cream Gravy

1 pound salt pork
1/4 cup yellow cornmeal
2 tablespoons flour
1 dash pepper
1 1/2 cups milk
Toast slices

Remove the rind from salt pork. Slice pork 1/4 inch thick. Place in saucepan with enough water to cover; bring to boiling and drain well. Coat slices with cornmeal. In a skillet brown salt pork on both sides, about 15 minutes. Spoon off drippings; reserve 3 tablespoons. Remove salt pork. Return reserved drippings to skillet; stir in flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Add salt pork and heat through. Season to taste with pepper. Serve on toast.

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soups & stews

Pork Cider Stew

1 1/2 lb. pork loin, cut into 1-inch cubes
1 to 2 tablespoons oil
1 to 2 garlic cloves, minced
2 cups apple cider
1 1/2 cups water
4 medium carrots, cut into 1/2-inch slices (about 2 cups)
1 medium rutabaga, peeled, cubed (about 2 cups)
1 teaspoon salt
2 cinnamon sticks
2 whole cloves
1 (16-oz.) jar pearl onions, drained
1/4 cup cornstarch
1/4 cup apple cider or water

In Dutch oven or stockpot, brown pork in hot oil over medium-high heat. Stir in garlic; cook 2 minutes to blend flavors, stirring frequently. Drain. Add 2 cups apple cider, water, carrots, rutabaga, salt, cinnamon sticks and cloves; stir. Reduce heat; cover and simmer 40 to 45 minutes or until vegetables are tender.

Remove cinnamon sticks and cloves. Add onions. In small bowl, combine cornstarch and 1/4 cup cider; stir into stew. Cook over high heat until mixture thickens, stirring constantly. 5 (1 1/2-cup) servings.

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Dublin Stew with Dumplings

1 lb. pork shoulder, cut into 1-inch cubes
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons margarine or butter
2 cups sliced carrots
1/2 cup chopped celery
3 teaspoons beef-flavor instant bouillon or 3 beef-flavor bouillon cubes
3 cups water
1/4 cup flour
1/2 cup water
(9-oz.) pkg. frozen mixed vegetables

Dumplings:

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 to 1 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon dry mustard
2/3 cup Milk
2 tablespoons oil
1 egg, slightly beaten

In Dutch oven, brown pork, onion and garlic in margarine. Add carrots, celery, bouillon and 3 cups water. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until pork is tender and no longer pink.

In small bowl or in jar with tight fitting lid, combine 1/4 cup flour and 1/2 cup water; blend well. Stir into stew mixture. Cook until mixture boils and thickens, stirring frequently. Add mixed vegetables; cover and simmer while preparing dumplings.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, caraway seed, salt and dry mustard; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto hot stew mixture. Cover tightly; simmer 25 to 35 minutes or until dumplings are fluffy and no longer doughy. 5 servings.

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Bean and Sausage Soup

1 24-ounce can vegetable juice cocktail
1 15-ounce can chill beans with chili gravy
2 cups loose-pack frozen hash brown potatoes with onions and peppers
8 ounces fully cooked Polish sausage or fully cooked smoked turkey sausage, halved       lengthwise and sliced 1/4 inch thick
1/2 cup shredded cheddar cheese

In a large saucepan combine juice cocktail, undrained beans, potatoes, and sausage. Bring to boiling; reduce heat. Simmer for 10 minutes or till potatoes are tender and mixture is heated through. Sprinkle each serving with some of the cheese. Makes 4 main-dish servings.

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Lentil Stew

1 cup dry lentils
1 cup sliced leeks or chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups beef broth
1 7 1/2-ounce can tomatoes, cut up
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme or oregano, crushed
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1 bay leaf
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 pound fully cooked smoked sausage links, sliced

Rinse lentils; set aside. In a large saucepan cook leeks or onion and garlic in hot oil till tender but not brown. Stir in lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Add carrot and celery. Return to boiling; reduce heat. Simmer for 15 to 20 minutes more or till lentils and vegetables are tender. Stir in sausage; heat through. Discard bay leaf. If desired, garnish each serving with snipped parsley. Makes 4 main-dish servings.

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Black Bean Soup

1 cup dry black beans
1 cup chopped onion
1 cup chopped celery
4 cloves garlic, minced
2 tablespoons cooking oil
4 cups chicken broth
1 teaspoon ground coriander
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/4 pound fully cooked smoked turkey sausage or Polish sausage, chopped
3 tablespoons dry sherry (optional)

Rinse beans. In a large saucepan combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans.

In a large saucepan or Dutch oven cook onion, celery, and garlic in hot oil till tender. Add beans, chicken broth, coriander, salt, and red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till beans are tender.

If desired, mash beans slightly with a potato masher. Stir in sausage and, if desired, dry sherry. Cook 2 to 3 minutes more or till heated through. If desired, garnish with dairy sour cream, shredded Monterey Jack cheese, or snipped parsley. Makes 4 main-dish servings.

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breakfasts

Ham and Cheese Frittata

2 tablespoons oil
1 cup frozen shredded hash brown potatoes
1/4 cup sliced green onions
1 cup finely chopped cooked ham
8 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon allspice
4 oz. brie cheese, cut into pieces
1 pear, peeled, thinly sliced

Heat oil over medium heat in 10-inch skillet with oven-proof handle. Add potatoes, onions and ham; cook and stir 5 to 8 minutes or until potatoes are tender.

Meanwhile, in medium bowl combine eggs, milk, salt and allspice; blend well. Pour over vegetable mixture in skillet. Cook over low heat 6 to 10 minutes or until eggs are set. As edges set, run spatula around edge of skillet and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet. Place cheese around outiside edges of eggs. Broil 4 to 6 inches from heat 3 minutes or until cheese is melted and bubbly. Arrange pear slices in center. Cut into wedges. 6 servings.

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ham & bacon

Ham Caribbean

1 1-1/2 pound fully cooked center-cut ham slice, cut 1 inch thick
1 8-oz can pineapple chunks, juice pack
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cloves or nutmeg
1/3 cup orange juice, or 1/4 cup orange juice plus 2 tablespoons rum
1/2 cup light raisins

Oven 350°

Trim fat from ham. Slash edges of ham at 1-inch intervals. Place on a rack in a shallow baking pan. Bake in a 350° oven for 30 minutes.

Meanwhile, drain pineapple chunks, reserving juice. If necessary, add water to reserved juice to measure 1/3 cup. In a small saucepan combine brown sugar, cornstarch, and cloves. Stir in pineapple juice, orange juice, and rum. Cook and stir till thickened an bubbly. Cook ans stir 2 minutes more. Stir in pineapple chunks and raisins. Heat through. Spoon over ham. Serves 6.

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Ham and Cheese Frittata

2 tablespoons oil
1 cup frozen shredded hash brown potatoes
1/4 cup sliced green onions
1 cup finely chopped cooked ham
8 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon allspice
4 oz. brie cheese, cut into pieces
1 pear, peeled, thinly sliced

Heat oil over medium heat in 10-inch skillet with oven-proof handle. Add potatoes, onions and ham; cook and stir 5 to 8 minutes or until potatoes are tender.

Meanwhile, in medium bowl combine eggs, milk, salt and allspice; blend well. Pour over vegetable mixture in skillet. Cook over low heat 6 to 10 minutes or until eggs are set. As edges set, run spatula around edge of skillet and lift vegetable mixture to allow uncooked eggs to flow to bottom of skillet. Place cheese around outiside edges of eggs. Broil 4 to 6 inches from heat 3 minutes or until cheese is melted and bubbly. Arrange pear slices in center. Cut into wedges. 6 servings.

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Easy Ham 'n Noodle Casserole

4 oz. (3 cups) egg noodles
1 cup dairy sour cream
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 tablespoon instant minced onion
dash pepper
1 (16-oz.) pkg. frozen broccoli, cautiflower and carrots, thawed
2 cups cubed, cooked ham
1/4 cup cornflake crumbs
2 tablespoons margarine or butter, melted

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350° F. Grease 2 1/2-quart casserole. In small bowl, Combine sour cream, soup, onion and pepper. In greased casserole, combine cooked noodles, vegetables and ham. Pour soup mixture over noodle mixture; blend well. In small bowl, combine cornflake crumbs and margarine; sprinkle evenly over casserole. Bake at 350° F for 30 to 35 minutes or until bubbly. 4 (1 1/2-cup) servings.

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Bacon Deviled Eggs

12 large Eggs; hard cooked, peeled, carefully sliced in half
1/2 cup Mayonnaise
1/4 cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon; cooked crisp, drained, crumbled fine
4 Scallions, chopped fine

Put egg yolks into a small bowl and mash them with the back of a spoon. Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.

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sausage

Spinach Sausage Pie

1 lb bulk Italian sausage
1 10 oz pkg frozen chopped spinach, thawed, well drained
1 8 oz can tomato sauce
1 4 oz can sliced mushrooms, drained
1/3 cup fine dry seasoned breadcrumbs
1 2 oz jar sliced pimientos, drained
1 16 oz loaf frozen, thawed whole wheat or rye bread dough
1 tbsp margarine or butter, melted

For the filling:

In a large skillet cook sausage till brown; drain. Stir in the spinach, tomato sauce, mushrooms, bread crumbs and pimiento; set aside.

For the pie:

On a lightly floured surface, roll 2/3 of the dough into an 11 inch circle. Carefully place in a greased 9 inch springform pan, patting dough 1 inch up the sides. Add filling. On a lightly floured surface, roll remaining dough into a 10 inch circle. Cut into 10 to 12 wedges. Arrange wedges atop filling, slightly overlapping edges and sealing ends to bottom crust along edge of pan. Brush top with margarine or butter. Bake at 375 F for 30 to 35 minutes or till crust is golden brown. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool on a rack 10 minutes. Remove sodes of pan. Serve warm. Makes 10 to 12 appetizer wedges.

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Mamma's Homemade Sausage

6 pounds fresh, lean ground pork
2 Tablespoons fennel seed
1 Tablespoon pepper
4 Tablespoons fresh chopped parsley
6 fresh chopped basil leaves
1 teaspoon oregano
1 cup grated cheese (optional)

Place all ingredients in a large mixing bowl. Mix well.

The recipe suggests browning the sausage in hot oil and then cooking slowly in your spaghetti sauce. You can also make this recipe using chopped beef, veal, or turkey meat.

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ground pork

Pork Patties

1 lb. lean ground pork
1 1/2 Teaspoons Salt
1/2 Teaspoon Dried Sage
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Pepper
1/4 Teaspoon Dried Thyme
1 Pinch Ground Ginger
2 Tablespoons Water

In a bowl combine all ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked throughout. Yield: 6 servings.

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ribs

Citrus-Glazed Ribs

Oven 350°

Cut 2 1/2 to 3 pounds pork loin back ribs or pork spareribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Roast in a 350° oven for 1 hour. Drain.

Meanwhile, for glaze, combine 1/2 cup orange marmalade, 3 tablespoons soy sauce, 2 tablespoons lemon juice, and 3/4 teaspoon ground ginger. Brush ribs with some of the glaze. Roast 30 to 45 minutes more or till well-done, brushing occasionally with glaze. Brush with any remaining glaze before serving. Makes 4 servings.

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Barbecue-Style Ribs

2 1/2 to 3 pounds pork country-style ribs
1 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1 8-ounce can tomato sauce
1/4 cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 teaspoon celery seed

Oven 350°

Place ribs, bone side down, on a rack in a shallow roasting pan. Bake in a 350° oven 1 hour. Drain.

Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil till tender. Stir in tomato sauce, brown sugar, lemon juice, Worcestershire sauce, mustard, celery seed, 1/2 cup water, and 1/4 teaspoon pepper. Simmer for 15 minutes, stirring occasionally. Spoon sauce over ribs. Bake ribs, covered, 30 to 60 minutes more or till well-done, spooning sauce over ribs occasionally. Pass remaining sauce with ribs. Serves 4.

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Caldo De Puerco

2 pounds pork spareribs -- cut in half crosswise & apart at bone
salt and pepper -- to taste
8 cups water
3 cups carrots -- sliced
1 turnip -- peeled & cubed
1 large onion -- chopped
2 tablespoons chili powder
1 tablespoon salt
1 clove garlic -- minced
1 teaspoon cumin seed
1/2 teaspoon anise seed
1/4 teaspoon pepper
4 cups shredded cabbage -- (4 to 5)

Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450° F for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer.

Serving Ideas : Serve with thick slices of French bread.

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African Ribs with Peanut Sauce

2 1/2 pounds pork backrib
1/4 cup oil
1 cup minced onion
3 cups chicken broth
1 tablespoon coriander seed, finly crushed
salt, pepper
chili oil
1 6 1/2 ounce roasted shelled peanuts
1 eggplant, cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tblsp oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts. Stir into sauce after eggplant is cooked.

NOTES: Eggplant simmers along with the ribs, and beans and carrots are either cooked with the meat or on the side. All you need to turn this in to a substantial meal is steamed rice and/or French bread.

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BBQed Chile-Marinated Pork Spareribs

2 racks pork spareribs (6 lbs)
8 dried new mexican red chiles, seeded
3/4 cup hot water
1/2 cup ketchup
2 cloves garlic
1/2 cup cider vinegar
3 tablespoons brown sugar, firm packed
2 teaspoons salt
3 tablespoons tequila
1/2 cup veg. oil
1/2 teaspoon cumin
1/8 teaspoon allspice

In a large kettle combine the spareribs with water to cover, bring the water to a boil and simmer the ribs skimming the froth as necessary, for about 50 min. Drain the ribs well and pat them dry.

While the ribs are simmering, in a blender puree the chiles,water, ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. In a jelly roll pan or on a tray coat the ribs generously with some of the chili sauce, reserving the remaining sauce in a small bowl, covered with plastic wrap and chilled for a least 8 hours or over night.

Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 min. on each side In a small saucepan simmer the reserved chile sauce for 3 min. and serve it with the ribs.

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roasts, chops & steaks

Individual Baked Pork Chop Dinners

2 tablespoons oil
4 pork chops or steaks
pepper
4 rectangles heavy-duty foil (16xi2 inches)
1 small onion, thinly sliced
2 medium potatoes, thinly sliced
1 pkg. frozen corn-on-the-cob
1 teaspoon dill weed, if desired
1/4 cup margarine or butter

Heat oven to 350° F. In large skillet heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 each of onion slices and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon dill weed over each dinner; top with 1 tablespoon margarine.

Fold foil around pork chop and corn; seal top and sides securely. Place packets in 15x10x1 inch baking pan. Bake at 350° F for 1 hour or until pork chops are no longer pink. 4 servings.

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Rosemary Pork Roast with Vegetables

1 large garlic clove, minced
3 teaspoons dried rosemary leaves, crumbled
3 teaspoons dried marjoram leaves
1/4 teaspoon coarsely ground black pepper
2 1/2 lb. boneless pork loin roast
10 small unpeeled red potatoes, quartered
1 1/2 lb. baby carrots
paprika

Heat oven to 325° F. In small bowl, combine garlic, rosemary, marjoram and pepper, rub over roast. Place roast in shallow roasting pan. Insert meat thermometer in thickest part of roast but not touching fat. Bake uncovered at 325° F for 30 minutes. Arrange potatoes and carrots around roast; spoon meat drippings over vegetables to coat. (if necessary, drizzle vegetables with an additional 1 to 2 teaspoons oil.) Sprinkle with paprlka. Season with salt and pepper, if desired. Bake an additional 1 1/4 to 1 1/2 hours or until meat thermometer registers 160° F and vegetables are tender. 5 to 6 servings.

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Harvest Pot Roast

1 3- to 3 1/2-pound boneless pork shoulder roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 tablespoon instant beef bouillon granules
1 teaspoon dried basil, crushed, or dried dillweed
1 bay leaf
1 medium acom squash
4 medium potatoes, peeled and quartered (1 1/2 pounds)
3 large carrots, thinly sliced
1/4 cup all-purpose flour

Trim fat from meat. If desired, sprinkle with salt and pepper. In a Dutch oven brown meat on all sides in hot oil. Drain fat. Add onion, bouillon, herb, bay leaf, 1 1/2 cups water, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours. Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash, potatoes, and carrots to meat. Return to boiling; reduce heat. Simmer for 25 to 30 minutes or till tender. Remove meat and vegetables from pan. Discard bay leaf.

For sauce, skim fat from pan juices. Measure 1 1/2 cups juices. Stir 1/2 cup cold water into flour; stir into reserved juices. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Pass with meat. Serves 8.

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Roast Pork with Mushroom-Butter Sauce

2 cups finely chopped fresh mushrooms
1 3/4 cups finely chopped green onions
1/4 cup margarine or butter
1/4 cup dry white wine
3/4 cup soft bread crumbs
1/2 cup shredded carrot
1 4- to 5-pound pork loin center rib roast, backbone loosened (8 ribs)
Mushroom-Butter Sauce

Oven 325°

For stuffing, cook mushrooms and green onions in margarine till tender. Stir in wine. Bring to boiling; reduce heat. Simmer 5 minutes or till liquid evaporates. Remove from heat. Stir in bread crumbs, carrot, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place roast, rib side down, in a shallow roasting pan. On meaty side, cut a pocket above each rib. Spoon stuffing into pockets. Insert meat thermometer. Roast in a 325° oven 2 to 3 hours or till thermometer registers 170°. Cover loosely with foil after 1 hour. Cover; let stand 15 minutes before carving. Slice between ribs. Serve with Mushroom-Butter Sauce. Serves 8.

Mushroom-Butter Sauce: Combine 1 cup sliced fresh mushrooms, 1/4 cup dry white wine, and 1 teaspoon fines herbes. Bring to boiling; reduce he-at. Simmer 5 to 7 minutes or till most liquid is evaporated. Stir in 1/2 cup whipping cream, 1 teaspoon instant chicken bouillon granules, and 1/8 teaspoon pepper. Heat through. Remove from heat. Using a wire whisk, stir in 1/2 cup butter, 1 tablespoon at a time, till melted. Stir in 2 teaspoons lemon juice. Keep sauce warm for up to 30 minutes, but do not boil. Makes 1 1/3 cups.

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Pork with Apple-Nutmeg Sauce

(Unpeeled red apples make a colorful sauce)

1 4- to 5-pound pork loin center rib roast, backbone loosened
2 cups chopped apple
1/2 cup finely chopped onion
1 small clove garlic, minced
1 tablespoon margarine or butter
1 tablespoon cornstarch
1 teaspoon Instant chicken bouillon granules
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 1/4 cups apple juice or apple cider

Oven 325°

Trim fat from meat. If desired, sprinkle with salt and pepper. Place roast, rib side down, in a shallow roasting pan. Insert a meat thermometer. Roast in a 325' oven for 1 1/2 to 3 hours or till thermometer registers 170° (well-done). Cover with foil and let stand 15 minutes before carving.

For sauce, in a saucepan cook apple, onion, and garlic in margarine till tender. Stir in cornstarch, bouillon granules, nutmeg, and pepper. Add apple juice all at once. Cook and stir till bubbly. Cook and stir 1 minute more. To serve, slice between ribs; pass sauce. Serves 8 to 10.

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Braised Pork Steaks Italian

4 pork shoulder blade steaks, cut 1/2 Inch thick (2 to 2 1/2 pounds)
1 tablespoon cooking oil
1 medium onion, sliced and separated into rings
1 8-ounce can pizza sauce
2 to 3 cups hot cooked rice or noodles

Trim fat from meat. In a large skillet brown 2 steaks in hot oil over medium heat about 5 minutes on each side, Remove steaks. Brown remaining 2 steaks and remove. Add onion to oil; cook for 2 minutes. Drain fat. Return steaks to skillet. Add pizza sauce. Cover and cook over low heat about 30 minutes or till no pink remains. Remove steaks. Skim fat from pan juices. If necessary, continue cooking juices to thicken slightly. Spoon over meat. Serve with rice. Serves 4 to 6.

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Jerk Pork with Rice and Beans

Rice and Beans:
1 cup long-grain rice
1 can (15-oz) pinto beans, drained and rinsed

Fresh Pineapple Relish:
2 cups fresh pineapple, diced
1/4 cup green onion, sliced
1 tablespoon fresh lime juice
1 tablespoon apricot preserves

1 pork tenderloin, 3/4 -1 lb
1/4 teaspoon salt
2 teaspoons vegetable oil, divided
1/2 cup onion, finely chopped
1/4 cup apricot preserves
2 tablespoons jerk sauce
1/2 cup chicken broth, defatted*
1 ripe papaya, sliced

1. Make Rice and Beans: Cook rice according to package directions. Stir in drained beans and heat.

2. Make Pineapple Relish: Combine all ingredients in bowl.

3. Cut pork into 8 equal pieces. Between 2 sheets of wax paper, press pieces 1/2 inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add pork and cook, 6 minutes per side until heated through. Transfer to plate.

4. Add remaining 1 teaspoon oil to skillet. Add onion and cook until softened, 5 minutes. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on the surface. Remove fat from surface with a slotted spoon.

NOTES: If you thought swearing off ribs meant no more juicy, flavorful pork, think again! Lean tenderloin has only about five grams of fat per serving.

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Pork La Prince (Pork Tenderloin) with Lowcountry Caviar

Juice of 1 -12 oz. bottle sliced jalapeno peppers
1 tablespoon Dijon mustard
Salt
Fresh cracked pepper
2 pork tenderloins
Lowcountry Caviar

Mix jalapeno juice with Dijon mustard, a dash of salt and fresh cracked pepper. Marinate tenderloins overnight. Grill, basting with marinade, until desired temperature. Slice into medallions and top with Lowcountry Caviar.

Lowcountry Caviar

16 ounces cooked blackeyed peas
1 cup finely chopped peppers
1 cup finely chopped onions
1 small jar chopped pimientos -- drained
1 small jar finely chopped jalapenos -- drained
1/2 tablespoon fresh chopped garlic
1 cup Golden Italian dressing

Mix all ingredients together and marinate for 24 hours. Drain off some of the liquid as necessary. Serve on top of Pork La Prince or with tortilla chips.

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Spinach-Stuffed Pork Roast

1/4 Cup Mushrooms -- Chopped, Fresh
1/4 Cup Onion -- Chopped
1 Tbsp Vegetable Oil
10 oz Frozen Chopped Spinach -- Thawed And Drained
1 Cup Soft Bread Crumbs
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Garlic Powder
1/4 Tsp Rubbed Sage
4 Lb Boneless Pork Loan Roast -- 4 To 5 Lbs, Tied

In a skillet, sautee mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. Untie pork roast and separate loins. Spread stuffing over one loin to within 1 inch of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 2 1/2 hours, or until a meat thermometer reads 160° - 170°. Let stand for 15 minutes before slicing. Yield: 8 servings.

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Apricot Pork Medallions

1 pound pork tenderloin medallions -- 1 inch thick*
14 teaspoons butter -- divided
1/2 cup apricot jam
2 green onions -- sliced
1/4 teaspoon dried mustard
1 tablespoon cider vinegar
buttered noodles or hot cooked rice -- for 4

* boneless pork loin chops may be substituted, but cook until slightly tender in butter with a few tablespoons of water added, covered and steamed. Allow any liquid in pan to boil off before adding other ingredients to the pan.

Flatten medallions slightly . Heat 1 tablespoon butter over Medium-High heat in a skillet. Saute pork about 2 minutes on each side. Remove from pan. To juice left in pan add 1 tsp. butter, apricot jam, green onions, mustard and cider viengar. Cover and simmer for 3-4 minutes. Add pork back to pan and heat through. Serve with hot cooked rice or buttered noodles.

Suggested Wine: Rhine wine

Serving Ideas : Nice with sugarsnap peas/mushrooms and hot bread

NOTES: This was delicious served with hot cooked rice.

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A final note: Yes, this is a very strange thing to find on a site dedicated to Methos/Peter Wingfield appreciation, but what can I say? The MBB are a pretty strange lot. And if you can't figure out our sudden (and not-so-sudden) urge to cook pork, well.... Sometimes the mystery is better.

Bon Appetit!
Taselby
Fearless Leader

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