Some great pork recipes - Pork chops and baked apples, Greek Slovaki-style, Easy Honey Maple Vanilla and more


Uncle Buck's menu planner and guide to quantity home cooking \| AskAuntSue.com \|

Recipe	Freeze?	TextFile
Roadhouse-style ribs - Grilled or baked
Quebec style Tourtiere - Traditional meat pie
Caribbean Rice and Beans
Blade Steaks with apple cider, garlic and onions - Excellent grilled or baked.
Pork and Sweet Potato Stew - Cubed pork in a vegetable or chicken broth.
Pork Chops and Baked Apples, Prunes, Apricots, Pineapple..
Slovaki-style Pork brochettes or chunks
Easy Honey-Maple-Vanilla Ham
Pork Cutlets - A nice change from burgers


On buying/cooking Pork:

When shopping for pork meat from a younger animal is almost white; from an older animal is more pink. Pork likes to be cooked long and slow at lower temperatures. Do not try and cook to quickly or becomes hard and stringy Add some fruit. Pork loin with Prunes, apples or peaches is very satisfying and affordable

Pork Chops and Baked Apples ( or Prunes, Apricots, Pineapple)

8-12 Pork Chops
2 Onions, Diced
4 tablespoons butter or oil equivalent
----
4 Large apples, peeled, cored and diced ( or try 1/2 apples, 1/2 Prunes, 1/2 Apricots, 1/2 Pineapple..)
4 Tablespoons butter
2 Cups apple Juice (or substitute water with 4 tablespoons brown/white sugar, 1 tablespoon Lemon Juice)
1 tablespoon salt
1 tablespoon cinnamon (Apple only; if using Prunes, Apricots, Pineapple do NOT add cinnamon.)

Prepare

Brown Pork Chops quickly in fry pan for about 2 min. each side; remove from heat.
In a large bowl add fruit, butter, juice, salt and cinnamon. Cook in Microwave on high for about 6 minutes or on stovetop until soft.
Portion pork chops into individual bags or pans, adding sauce to each portion.

Serve
Remove from freezer, add 1 cup water per 2 pork chops to roasting pan, heat from frozen at 350, covered, for about 40 minutes. Remove cover and heat on Broil or "high" until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and serve.

Greek Slovaki-style Pork brochettes or chunks

1 kg cubed pork loin
1 large jar prepared Italian Salad dressing or 4 cups oil, 1 cup vinegar, salt, seasoning.
Add some "Greek" seasoning for a more authentic taste.

Mix thoroughly and bag in cubes or on skewers in 2/4 long Ziploc bags, retaining the excess sauce in the bag. Freeze.
Remove from freezer, add 1 cup water pound, heat from frozen at 350, covered, for about 40 minutes. Remove cover and heat until you don't see any more or very little moisture. Dust in Greek Seasoning or parsley/garlic and serve.

Easy Honey-Maple Vanilla Ham

1 large cooked ham, peeled and sliced
-----
1/2 cup butter, cubed
1 cup brown sugar
1/4 cup Maple Syrup
2 tablespoons lemon juice
2 tablespoons Vanilla (optional)

Rinse, peel and slice the cooked ham and portion into 2 or 4 baking pans. Add proportional amount of sugar/syrup and butter to each pan.
Add 1 tablespoon lemon juice and 1 tablespoon vanilla per pound of ham. Cover and freeze.
Remove from freezer and add 1 cup of water per pound of ham. Heat, covered at 350 for about 40 minutes. Remove cover and heat on "broil or high" until sauce is boiling furiously for 1 minute. Remove from heat and let stand uncovered for 5 minutes.

Pork Cutlets

1 kg ground pork
1/2 cup breadcrumbs
1 teaspoon paprika
2 eggs
1 teaspoon salt
Dash pepper
1 tablespoon ground or dry parsley
Fresh or concentrated lemon Juice

Mix everything in a large bowl as you would hamburgers. Once completed you can roll in breadcrumb/parsley for a nicer crust. Cook immediately with a zest of lemon; or package individually as paties for cooking/service later. Nice with some pasta/tomato sauce.

Pork and Sweet Potato Stew

1 kg pork, cubed, no fat
2 tablespoons oil
1 large onion, diced
2 sweet potatoes peeled and cubed
3 cups vegetable or chicken broth
1 teaspoon salt
1/4 cup flour or cornstarch
1/2 cup water
2 cups frozen vegetables

In warm skillet brown the pork, using oil; 1/2 the onion.
Remove pork from pan and clean; draining fat from meat.
Add broth, balance of onion, salt and sweet potatoes; let boil, then simmer for 10 minutes. Add pork and frozen vegetables. Allow to boil. In a separate bowl mix the water and cornstarch; add to mixture; stirring well for 1 minute. Remove from heat; stir and let stand 3 minutes before serving to thicken.

Blade Steaks with apple cider, garlic and onions

6 shoulder or blade steaks

1/2 cup oil
1 cup apple cider
1/2 cup honey
1/4 cup soy sauce
4 Tablespoons minced garlic
1 large diced onion
3 green onions
1 teaspoon salt

Mix oil, cider, honey, soy sauce, garlic and onion and then add steaks; leaving to marinade. Grill well done on medium high heat or add 1 cup of water and roast in oven at 350 uncovered or until sauce begins to bubble.

Caribbean Rice and Beans

6 tablespoons oil
1 kg lean ground pork
1 onion
1 red pepper, thinly sliced
3 tbsp minced garlic
2 cup uncooked long grain rice
1/4 cup red or white wine vinegar
6 cups chicken broth
1 tsp hot sauce
1 tsp ground black pepper
2 19oz can mixed or black beans, rinsed and drained
1 tablespoon salt

In a hot saucepan add oil; garlic, onions and pepper. Once onions are transparent add ground pork; mixing well until brown. Add rice and sauté quickly, removing from heat.

In a separate pan add vinegar, broth, hot sauce, pepper and pork/rice combination. Bake at 350 for about 25 minutes or rice is plump; stir in beans and heat for another 5 minutes.

Roadhouse-Style Ribs

1/2 cup honey
1/2 cup ketchup
1/2 cup finely chopped onions
1/4 cup cider vinegar
1/4 cup Dijon or prepared mustard
1/4 cup Worcestershire sauce
2 back ribs, membranes removed

** This recipe works best if you remove the thin skin covering the bones before cooking

Mix honey, ketchup, onions, vinegar, mustard and Worcestershire and boil in a small saucepan or microwave until bubbling, mixing constantly.

Bake ribs 1/2 covered in water at 350 for about an hour or until tender.

Grill and baste ribs with the sauce above or add 1 cup of water and bake in oven at 350 for about 40 minutes or until sauce starts to bubble.

Quebec style Tourtiere or Meat Pie

** The secret to a firm tortierre is adding some mashed potato. This holds the meat together; otherwise it can be quite crumbly....

1 kg lean ground pork
1 tablespoon minced garlic
1 onion, finely chopped
1 cup chopped celery
1/2 tsp ground black pepper
1/4 tsp each: nutmeg, ground cloves, allspice
1 cup beef broth 250 mL
3 cups mashed potatoes

Premade pastry for one double crust pie

In a fry pan add pork, garlic, onion, celery, pepper, nutmeg, cloves and allspice. Cook until brown. Add broth and cook for 20 minutes. Lower heat and cook for another 10 minutes. Remove from heat and let stand 10 minutes. Mix in mashed potato and chill.

Add filling to a premade pie shell; making sure to score the top so heat can escape while cooking. Brush with well-mixed egg whites to get a nice golden brown crust. Cook at 350 for 40 minutes or until pastry is golden brown.