Pork

pork

Pork

SWEET AND SOUR MEATBALLS – Dorothy W. :

I usually use pork, but you can use also beef or turkey.

500g pork minced
1/2 cup bread crumbs
1/2 cup milk
1tsp pepper
2 cups brown sugar
2tbsp flour
1/2 cup vinegar
1/4 cup water
2 tbsp soy sauce
1tbsp ketchup

Add first 4 ingredients into bowl and mush with hands. Roll into one inch or so round meatballs. Then fry until almost cooked.

In a saucepan add brown sugar and flour and mix, then add vinegar, water, soy, and ketchup and still on medium heat until boiling.

Place meatballs in a casserole dish and pour sauce mixture over top. Heat in oven at 350 degrees for 20 minutes.


 

PORK TENDERLOIN –  Aly T

1 pork tenderloin
2 tablespoons olive oil
½ tablespoon all-purpose flour
½ tablespoon dried mustard
½ tablespoon Dijon mustard
½ tablespoon ground black pepper
1 teaspoon coarse salt

Dry pork with paper towels.  Mix all ingredients into a paste, rub all over pork.  (If you’re in a rush, cook the meat now.  If not, pork can be marinated overnight) Let pork sit at room temperature for 30 minutes.  Roast in preheat oven at 450F until meat temperature reaches 150F, about 20 to 25 minutes.  Let roast rest for 15 to 30 minutes.  Slice into ½ inch pieces.  Serve with potato and veggie.

Leftover is good for a sandwich the next day.  Use any kind of bread (pitas, tortillas, buns), mix chopped pork with mayo or mustard or both, add some veggie of your choice: tomato, lettuce, cucumber…

This same marinade can be used for prime rib roast also, just increase the amount 3 – 4 times.


 

GLAZED HAM – Sue, Toronto

l cup brown sugar
1/4 cup vinegar
1/4 cup flour
2 tsp dry mustard

Bake a toupie ham or ham shank uncovered in a pan.
2 1/2 kg-3 kg ham cooks 2 – 2 3/4 hour at 320.
Ten minutes before it is finished baking, stir the above ingredients in a measuring cup and pour over the ham.


 

SWEET AND SOUR PORK – Helen, Charlo
(great deal when pork shoulder goes on sale, cut up and freeze for a few recipes)

pork shoulder cubed
½ cup soup
2 tsp cornstarch
l tbsp ketchup
2 tbsp cornstarch
can of pineapple tidbits
2 tsp soya sauce
½ tsp salt
1 diced onion
¼ cup brown sugar
l beaten egg
1 diced green pepper

Mix pork with egg, cornstarch, and salt. Brown in oil for 7 minutes. Take out. In pan place, soup drained pineapple, onion, green pepper. Boil 5 minutes. Add meat. Cook for 5 minutes. Blend cornstarch with soya sauce, brown sugar, pineapple juice, and ketchup. Boil till thick. Serve over rice.


 

PORK CHOPS AND SAUERKRAUT -Ursula, Toronto

salt and pepper
½ chopped onion
l tsp salt
2 tsp sugar
some paprika
ketchup
l can sauerkraut, washed 3 times with hot water

Salt and pepper your pork chops. Brown in some oil in a frying pan.
In a pot, saute onion in a bit of oil. Add rest. Add enough ketchup to give it the color and taste you like. Cook for 10 minutes. Put in a roasting pan. Place chops on top. Bake at 350 for 30 minutes. Great with mashed potatoes.


 

HAM CASSEROLE  – Chantal O., Kingston
This is a great recipe for baked ham leftovers.

2 cups diced/cubed ham
2 cups of sliced carrots
3 cups diced potatoes
1 can mushroom soup
½ milk (or water)

Preheat oven to 350 degrees.  In a deep greased casserole dish, layer ham, carrots and then potatoes.  Mix mushroom soup and milk in a separate bowl.  Pour soup mixture over casserole.  Bake for one hour covered and approximately 30 minutes uncovered.  (Test tenderness of potatoes and adjust cooking time accordingly).

Recipe volumes can be increased but be careful not to add too much liquid.


 

RED THAI COCONUT CURRY – Jenn F., Kingston

Mix a can of coconut milk, 1 tsp of red curry paste, 1 tsp roasted red chili paste and 2-3 tbsp of sweet chilli sauce for chicken (all these are found in jars at Loblaws in ethnic section).

Saute vegetables and cubed meat of your choice. Mix with sauce. Serve with rice.


 

PORK ROAST – Joanne, Kingston

Rub crushed fresh garlic over roast. Place in a pan with a bit of water. Use a meat thermometer. Cover with foil. Bake at 350 until the internal temperature reaches between 125-135 degrees. Then turn off oven, remove foil and let the roast sit there for 45 minutes. Then cut the roast, place it back in a pan and pour juices over. Don’t be too concerned if the meat is still a bit pink. Reheat but do not overcook. Serve with sauce.

Sauce:
In a saucepan, boil 1/4 cup soya sauce, 1/4 cup rice vinegar, some freshly grated ginger, 1 cup of 7UP and 3 tbsp brown sugar. Boil for 3-5 minutes and pour over just before serving.

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