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Tasty Pulled Pork

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This delightful pulled pork recipe is broiled in one of my favorite sodas, root beer. Coke would make a good replacement if you are not a fan of this drink. Cooking time may vary depending on the meat and the slow cooker used.

 

Serves 8

Ingredients:

2 lbs. whole pork tenderloin

1 12oz. can or bottle root beer

1 18oz. bottle barbecue sauce

8 hamburger buns, split and lightly toasted

Ground pepper to taste

 

Put the pork tenderloin in the slow cooker. Slice it if it does not fit. Pour the root beer over the meat. Cover and cook it on low for six to seven hours or until the pork falls apart easily. By this time the root beer should have caramelized. Do not let it dry up, so add more if needed. Let the cooked pork cool completely and then shred it. If there is still some liquid, drain it well. Place the shredded pork in a bowl and then add the barbecue sauce. Stir.  Season it with ground pepper.   Reheat the pork after shredding if desired. Divide the meat among the hamburger buns and serve immediately with coleslaw or fries.

Image from Danielle Scott

Puerto Rican Pork Roast

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Puerto Rican pork roast is a delicious main dish which is perfect for sharing. Keep in mind that the larger the pork, the longer it will take to cook it. For boneless pieces of meat, you can score them instead of cutting slits. Here we used yucca, which is a kind of sweet potato, feel free to put other vegetables if desired. It is a good idea to roast them in the pan along with the meat to increase flavor and to add moisture.

 

Serves 4

Ingredients:

4 cloves garlic, peeled

2 1/2 teaspoons salt

2 1/2 teaspoons black pepper

1 tablespoon chopped fresh oregano

2 tablespoons olive oil

2.5 lb. pork picnic roast

3/4 yucca (cassava) roots, peeled and sliced

 

Preheat the oven at 425F and lightly grease a baking tray with oil.

Combine the garlic, salt, pepper, oregano and olive oil in a food processor or blender. Process it for one minute or until it becomes smooth. You may also use a mortar and pestle if desired.

With a sharp knife, make several small cuts on the pork roast. Place some garlic paste mixture in each slit using a small spoon. Put the pork roast on the greased pan and cover it.

Bake the pork roast for an hour and a half. Check its internal heat using a meat thermometer every fifteen minutes until the temperature reaches 175F.

While roasting the pork, place the yucca in a large pot of salted boiling water. Cook it for ten to fifteen minutes or until they are soft. Drain well.

Place the cooked pork roast and the boiled yucca in a serving platter. Serve immediately.

 

Image from Ms. President

Creamy Pesto Pork Tenderloin

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Creamy pesto pork tenderloin is a versatile dish which can be eaten with rice, pasta or potatoes. Make sure not to overcook the pork so that it is tender.

 

Serves 4

1 kilo pork tenderloin

8 cloves garlic, peeled and chopped

1/2 cup pesto

1 cup cream

2 tablespoons olive oil

1 cup water

1/4 cup oil

Salt and pepper to taste

Grated Parmesan cheese for serving

 

Lather the pork with salt, pepper and garlic. Set aside. Next, heat the oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until it is browned. Remove the oil from the pan and pour in one cup of water. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for ten to fifteen minutes or until the meat is tender and the liquid is reduced to one fourth. Transfer it to a plate and let it cool for ten minutes before slicing it thinly. Reserve the pan juices. In a separate pan, heat the olive oil and fry the pork for one to two minutes per side. Add the pesto, cream and pan juices. Let it simmer until the sauce is warm. Put some more water if the sauce becomes too thick. Divide the pork among serving plates and top with Parmesan cheese before serving.

 

Photo Courtesy Of: Nikchick

Spicy Pork Ribs

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Spicy pork ribs is a yummy dish that is great for outdoor barbecues or casual dinners. Aside from potatoes, you may serve it with salad too.

 

Serves 6

Ingredients:

2 lbs. pork ribs

1 bay leaf

1 large white onion, peeled and cut in half

6 black peppercorns

For the chili rub:

1 teaspoon garlic powder

1 teaspoon chili powder

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons paprika

2 teaspoons curry powder

2 teaspoons olive oil

 

Put the pork ribs, bay leaf, peppercorns and onions in a heavy pot or Dutch oven. Fill it with water until the ribs are submerged. Place it over high heat and bring it to a boil. Reduce the heat to low and simmer it or fifteen to twenty minutes or until they are soft. Drain and let it cool completely.

Combine the garlic powder, chili powder, oregano, thyme, paprika, curry powder and two teaspoons of olive oil in a small bowl to make the chili rub. Mix well.

Cut the ribs to your desired size and lightly brush them with olive oil. With your hands, knead the dry rub mixture on the ribs. Grill the ribs for four to six minutes per side or until it is cooked and tender. Transfer it to a serving platter or divide it between plates. Serve immediately with mashed potatoes or fries.

 

Photo Courtesy Of:  Nat Tarbox

Pork Saltimbocca

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Pork Saltimbocca is a delightful dish that melts in your mouth. For this recipe we used bocconcini, Italian cheese balls made from mozzarella. If it is not available, regular mozzarella will suffice.  You may also use chicken breast fillets instead of pork steaks if desired.

 

Serves 4

Ingredients:

4 pork loin steaks

2 bocconcini

4 slices prosciutto

4 sprigs sage leaves

400g green beans, trimmed

50g butter

1 1/2 tablespoons olive oil

1 1/2 lemons, juiced

1 tablespoon chopped flat-leaf parsley

Sal and pepper to taste

 

Butterfly the pork steaks and open them out like a book. With a rolling pin or mallet, pound on the pork until its thickness is reduced in half.

Slice the bocconcini into twelve thin slices. Place three slices on one side of a pork steak and fold the other side to enclose the cheese. Wrap the pork steak with prosciutto and then top it with a sprig of sage. Repeat this with the remaining ingredients.

Next, place the beans in a pot of salted water over high heat. Bring it to a boil. Reduce the heat to low and cook the beans for three minutes or until it becomes tender, but crisp. Drain well.

Melt 2/3 of the butter in a medium sized saucepan over medium heat. Add the beans and stir-fry it for one to two minutes or until they are coated in butter. Season it with salt and pepper to taste.

Melt the remaining butter in a large non-stick frying pan over medium heat. Fry the pork steaks, sage side down for two to three minutes per side or until they are cooked and golden brown.

Distribute the beans between individual plates and top them with the fried pork.

Place the same frying pan over high heat and add the lemon juice and parsley. Season it with salt and pepper. Once it begins to crackle, turn of the heat and spoon the sauce over the pork and beans. Serve immediately.

 

Photo Courtesy Of: Lec

Pork and Strawberry Salad

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Pork and strawberry salad is a delightful dish with a mix of fruity, salty and sour tastes that you will enjoy. Each bite gives off a burst of flavors. Pair it with sparkling wine for a simple and yet classy meal.

 

Serves 4

Ingredients:

400g pork fillets

2 tablespoons olive oil

2 teaspoons cracked black pepper

1/3 cup balsamic vinegar

250g strawberries, hulled and halved

2 teaspoons lemon juice

80g salad leaves

50g goat’s cheese, crumbled

1 tablespoon sunflower seeds

 

Place the pork in a shallow dish. Drizzle it with half of the oil. Sprinkle it with pepper. Rub the cracked pepper on the pork fillets and let it stand for at least fifteen minutes.

Heat the remaining oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until cooked. Transfer it to a plate and cover it. Let it stand for 5 minutes and then slice it into thin strips.

In the same pan, pour in the balsamic vinegar. Let it simmer for five minutes or until it is reduced in half.

Combine the strawberries, balsamic vinegar and lemon juice in a bowl. Toss until the strawberries are coated.

Place the salad leaves on a platter or large salad bowl. Add the pork and the strawberry mixture. Gently toss. Top it with the crumbled goat’s cheese and sunflower seeds. Serve immediately.

 

Photo Courtesy Of: theogeo

 

Mu Shu Pork

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Mu shu pork is a delectable Chinese dish which you can prepare in minutes.  It is eaten with rice or Chinese pancakes.

Asian rice wine is available in most Asian food stalls or shops, but if it is not available use dry sherry instead.

 

Serves 4

Ingredients:

4 tablespoons peanut or canola oil

600g pork, cut into strips

1/4 cup soy sauce

2 tablespoons Chinese rice wine

2 tablespoons oyster sauce

1 large carrot, julienned

1 red capsicum, thinly sliced

100g fresh shiitake mushrooms, sliced

6 spring onions, thinly slice, plus extra to serve

1/4 small Chinese cabbage, finely shredded

2 teaspoons sesame oil

 

Heat half of the peanut oil in a wok or large frying pan over medium heat. Stir-fry half of the pork for a minute or two or until it is browned. Transfer it to a bowl and repeat the process for the remaining oil and pork strips. Once it is done, put the soy sauce and rice wine in the bowl.

In the same pan or wok, Stir-fry the carrots, capsicum and shiitake mushrooms for one to two minutes. Add the spring onions, cabbage and pork mixture. Cook it for two to three minutes or until the liquids have evaporated and the cabbage is wilted. Remove from heat and add the sesame oil. Gently toss. Transfer it to a serving platter or individual plates. Top with spring onions. Serve immediately.

 

Photo Courtesy Of: . . . N I C O L E . . .

Paprika Pork with Pineapple Salad

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Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.

 

Serves 4

Ingredients:

4 pcs pork loin steaks, butterfly cut

1/2 tablespoon mustard powder

3 teaspoons smoked paprika

1/4 teaspoon salt

For the pineapple salad

1/2 small pineapple, peeled, cored and cut into bite-size pieces

1 cucumber, seeded and cut into bite-size pieces

1 long red chili, seeded and finely chopped

1/3 cup chopped fresh flat-leaf parsley leaves

2 tablespoons lime juice

4 garlic cloves, crushed

Salt and freshly ground pepper to taste

 

Preheat a barbecue plate or grill and lightly grease it with oil.

After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.

In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.

While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.

Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.

 

Photo Courtesy Of: Vancour

Pork Tenderloin with Mushrooms

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Pork tenderloin with mushrooms is a creamy dish that is great with potatoes or salad. The truffle oil gives it a savory taste, while the mushrooms adds some “umami” an indescribable delectable taste.

Serves 2

Ingredients:

900g pork tenderloin, sliced thinly

1 cup all-purpose flour

1/3 cup extra virgin olive oil

3 tablespoons butter

8 cloves garlic, chopped

1 Portobello mushroom, sliced

4 pieces fresh shiitake mushrooms, sliced

6 button mushrooms, sliced

1/3 cup white wine

1 tablespoon fresh thyme leaves

1/4 cup cream

1 teaspoon truffle oil

Salt and freshly ground pepper to taste

 

Season the flour with salt and pepper. Use this mixture to dredge the pork.

Next, heat the oil in a large saucepan over medium heat and melt the butter. Fry the pork tenderloin slices for 2-3 minutes per side or until golden brown. Transfer to a plate.

Place the Portobello and shiitake mushrooms in the same pan. Cook it for 3 minutes and then add the button mushrooms. Let it cook for another 5 minutes. Pour in the white wine and sprinkle with thyme.

Return the pork slices in the pan. Let it simmer until the liquid has been reduced to half. Stir in the cream and then adjust the taste by adding salt and pepper. Drizzle with truffle oil before serving.

 

Photo Courtesy Of: throughnothing

Sesame Pork Ribs

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Sesame pork ribs are best when the meat is so tender it almost falls of the bone. For this recipe we grilled the ribs, but you can bake it as well. Just make sure to cover it in foil to retain the moisture.

 

Serves 6

Ingredients:

1 lb. pork ribs

1 teaspoon toasted sesame seeds

1 cup water

For the marinade:

1/2 cup soy sauce

1/2 cup tomato ketchup

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon minced ginger

 

Place the soy sauce, ketchup, Worcestershire sauce, minced ginger and minced garlic in a large re-sealable bag. Shake until well combined. Put the Ribs in the bag and refrigerate it overnight. Turn the bag at least once.

Place the pork ribs and marinade in a saucepan. Pour in a cup of water. Set the heat to high. Bring it to a boil. Reduce the heat and let it simmer for 10 minutes or until the pork is tender. Add more water if desired.

Drain the ribs and reserve the sauce.  Grill them on a stove top for 2-3 minutes or until lightly browned. Transfer it to a plate and pour the reserved sauce. Sprinkle it with sesame seeds before serving.

 

Photo Courtesy Of: mandydale

Stir-fried Pork with Rice NoodlesStir-fried Pork with Rice Noodles

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Stir-fried pork with rice noodles is a delectable Asian inspired dish that is easy to prepare. Whip it up for a quick meal.

 

Serves 4

Ingredients:

1/4 cup oyster sauce

2 tablespoons light soy sauce

2 tablespoons sweet sherry

1 tablespoon brown sugar

1 clove garlic, crushed

1 star anise, crushed

A pinch of five spice powder

400g fresh rice noodles

2 teaspoons sesame oil

600g pork fillets, sliced thinly

700g baby buk choy or spinach, chopped coarsely

 

Place the oyster sauce, sherry, soy sauce, sugar, garlic, star anise and five spice powder in a small bowl. Mix well until well combined.

Next, soak the rice noodles in a bowl of boiling water for 2-4 minutes until you can separate the noodles with a fork. Drain.

Heat the sesame oil in a wok or skillet over medium heat. Fry the pork in batches until they are cooked and the edges are browned. Return all the cooked pork in the skillet.

Pour the sauce mixture into the skillet and add the noodles and buk choy. Stir-fry for 4-6 minutes or until the vegetables are wilted and the sauce has thickened. Transfer to a serving plate and serve immediately.

 

Photo Courtesy Of:  pelican

Pork Chops with Cajun Rice

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Pork chops with Cajun rice is a delicious recipe that is great for dinner. You can also prepare it as a packed meal for work. Add some chili or loads of pepper if you want it to be spicy.

 

Serves 4

Ingredients:

2 tablespoons oil

1/2 cup butter

3 shallots, minced

4 cloves garlic, minced

2 tablespoons Cajun seasoning

1/2 cup tomatoes, seeded and chopped

1/2 cup red bell pepper, seeded and chopped

5 cups cooked white rice

1 tablespoon garlic salt

Salt and pepper to taste

4 pieces pork chops

 

Rub the pork with half of the Cajun seasoning and the garlic salt. Set aside.

Heat half of the oil in a medium sized skillet over medium heat. Melt the butter and then add the shallots, garlic and the remaining Cajun seasoning. Sauté for 2 minutes or until the shallots are translucent and the mixture is fragrant. Add the chopped tomatoes and bell peppers. Cook it for another 2-3 minute or until soft. Place the rice into the skillet and stir-fry it along with the sautéed vegetables for 2 minutes or until heated through. Season it with salt and pepper.

Heat the remaining oil in a skillet or grill pan. Fry or grill the pork chops for 5 minutes per side or until they are cooked. Transfer them to individual plates. Serve immediately with the Cajun rice.

 

Photo Courtesy Of:  misocrazy

Pork and Chicken Sang Choy Bow

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I love lettuce wraps which is why I searched for other filling recipes. Pork and sang choy bow is delicious Asian dish with a mix of different tastes and texture. You may add some chili for more spice if desired.

 

Serves 4

Ingredients:

500g pork fillets

1/2 cup char siu sauce

1 tablespoon peanut oil

150g chicken mince

2 garlic cloves, crushed

100g fresh shiitake mushrooms, chopped finely

190g can water chestnuts, rinsed, drained and chopped finely

2 green onions, chopped finely

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 1/2 cups bean sprouts

8 large iceberg lettuce leaves

2 green onions, sliced thinly

 

Preheat oven to 180C and place a wire rack on a shallow baking dish.

Brush the pork fillets with char siu sauce and place it on the wire rack. Roast it for 30-40 minutes or until the meat is cooked. Brush it occasionally with pan drippings. Let it cool for 10 minutes and then chop the meat finely.

Heat the peanut oil in a wok. Sauté the garlic for a minute or until it is fragrant. Add the chicken and the mushrooms. Stir-fry it for 5-8 minutes or until the chicken is cooked. Break the lumps using a fork. Add the bean sprouts, water chestnuts, chopped onions, oyster sauce, soy sauce, sesame oil, pork and remaining char siu sauce.  Cook it for another 5 minutes or until the bean sprouts are cooked but still crunchy.  Remove from heat.

Divide the lettuce leaves among serving plates and top them with the stir-fried pork and chicken. Sprinkle with sliced green onions and serve immediately.

 

Photo Courtesy Of:  The Unseasoned Wok

Stir-Fried Pork with Ginger and Cabbage

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Stir-fried pork with cabbage is an aromatic recipe that you can enjoy over rice. I personally like it with a lot of cabbage to do away with the carbs. The shredded ginger and ginger juice add a lot of zest to the dish making it tastier.

 

Serves 4

Ingredients:

5 tablespoons soy sauce

2 tablespoons fresh ginger juice

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oil

500g pork tenderloin, thinly sliced

3/4 cup cabbage, cut into small squares

2 inch knob fresh ginger, shredded.

 

Place 3 tablespoons of soy sauce, sake, ginger juice and sugar in a small bowl. Mix well until the sugar granules are dissolved.

Heat a tablespoon of oil in a large skillet over medium heat. Stir-fry the pork and season it with soy sauce. Cook it for 4-6 minutes or until the meat is almost cooked.  Remove from the skillet and transfer it to a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet. Add the shredded ginger and stir-fry it for 2-3 minutes or until the ginger is fragrant and the cabbage is soft but crunchy. Return the pork into the skillet.  Pour in the soy sauce mixture. Set the heat to high and cook it for another 2 minutes or until the meat and vegetables absorb the sauce. Transfer to a serving plate and serve immediately with rice.

 

Photo Courtesy Of:  yoppy

Roasted Carrots and Pork Loin Salad

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Roasted carrots and pork loin salad is a fruity salad recipe that will definitely perk you up. The citrus marinade and dressing reminds you of summer. You may also slice the pork cutlets thinly and toss them into the carrot salad. It is best served with a hot and creamy bowl of soup. Enjoy!

 

Serves 4

Ingredients:

2cm piece ginger, peeled and finely grated

1 1/2 tablespoons brown sugar

3 oranges, juiced

4 tablespoons olive oil

4 pork loin cutlets

3 carrots, peeled and trimmed

100g baby spinach

50g feta cheese, crumbled

2 tablespoons currants

2 tablespoons pine nuts, toasted

Parsley for garnish

 

Preheat oven at 200C and then line a large baking tray with baking paper.

Place the brown sugar, ginger and orange juice in a small bowl. Mix well until the sugar is dissolved. Take two tablespoons of the juice mixture and place it in a medium sized bowl. Add 2 teaspoons of olive oil to the bowl with two tablespoons of juice mixture. Season it with salt and pepper. With a fork, whisk it until it is well combined. Set aside.

Put the pork cutlets in a re-sealable bag. Pour the sugar and juice mixture in it and seal the bag. Allow the pork to marinate in the refrigerator for 30 minutes up to overnight. Turn the bag at least once.

Rinse the carrots in running water and then pat them dry using paper towels. Place them on a tray and drizzle it with 1 tablespoon of olive oil. Roast the carrots in the oven for 20-25 minutes or until they are tender.

Heat the remaining oil in a large skillet. Remove the pork loin from the marinade and fry them for 2-3 minutes per side or until they are cooked. Transfer the cutlets to a plate and cover it to keep it warm.

Place the carrots, feta, currants and pine nuts in a salad bowl. Pour some orange juice and olive oil dressing over it. Toss well to combine. Add more salt and freshly ground pepper if desired. Divide the salad into 4 individual plates and top with cutlets.  Garnish with parsley before serving.

 

Photo Courtesy Of:  salimfadhley

Pork Risotto

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Rice is one of the staples in Latin American cuisine. They often eat plain rice on a daily basis, but for special occasions they prepare special rice dishes. Arroz atollado is a Colombian recipe that is similar to a risotto. It uses pork and few vegetables as ingredients but feel free to add more if desired. Chicken, chorizo, bell peppers and peas are some suggestions. Adding saffron to this dish also gives it an aromatic flavor. Enjoy!

 

Ingredients:

For the pork stock:

3 tablespoons vegetable oil

1/2 lb. boneless pork loin ribs, cut into 1 inch cubes

1 lb. pork sirloin, cut into 1 inch cubes

4 cups water

5 cups chicken broth

For the seasoning:

3 tablespoons vegetable oil

2 cups fresh tomatoes, chopped

11/2 cups scallions, chopped

4 garlic cloves, minced

3 tablespoons sweet red pepper, chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon fresh ground pepper

1/4 cup chopped fresh cilantro

For the rice:

11/2 cups white rice

1/4 teaspoon salt

2 cups potatoes cut into 1.5 inch pieces

3 tablespoons chopped fresh cilantro for garnish

 

First, prepare the pork broth by heating 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Fry the pork for 2-4 minutes per side until it is lightly browned. Pour in the water and chicken broth. Increase the heat to high. Cover and bring it to a boil. Reduce heat and let it simmer for 20 minutes.

While cooking the stock, prepare the seasoning by heating the oil in a large saucepan over medium heat. Sauté the garlic and scallions for 2-3 minutes until it becomes fragrant and the scallions are soft. Add the tomatoes and sweet pepper. Season it with salt, pepper, cumin and cilantro. Cook it for 10-12 minutes until the tomatoes and peppers are soft. Remove from heat and set aside.

Remove the pork from the liquid and set it aside. Strain the stock. You should get around 6 cups. If not, add more chicken broth.

Combine the rice, salt, cooked pork and prepared seasoning in the large pot or Dutch oven. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally. Add the potatoes and cook it for another 10-15 minutes or until it is soft and the rice consistency is creamy, similar to a risotto. Remove from heat and serve it in individual plates or bowls. Sprinkle with chopped cilantro before serving. Serve warm.

 

Photo Courtesy Of: payhere

Chinese Style Pork Barbecue

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Chinese style pork barbecue is a sweet dish full of oriental flavors that are unique to Chinese dishes. Its succulent taste makes it a perfect appetizer or main course that you can eat with rice and vegetables. Maltose is the ingredient that makes the pork sticky. It is available in food stores, but if you cannot find any, honey will suffice. You can use this barbecue recipe for parties or outdoor picnics. Enjoy!

 

Ingredients:

1 lb. pork belly

3 cloves garlic, finely chopped

1 1/2 tablespoons cooking oil

For the char siu sauce:

1 1/2 tablespoons maltose (optional)

1 1/2 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rose wine

3 dashes ground white pepper

1/2 teaspoon five-spice powder

1/2 teaspoon sesame oil

 

Place the maltose, honey, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder and sesame oil in a small saucepan over medium heat. Cook it for 2-3 minutes or until it thickens and becomes sticky. Stir occasionally. Remove from heat and let it cool.

Pour 2/3 of the marinade in a re-sealable bag and add the garlic. Marinate the pork belly in this mixture. Refrigerate overnight.

Add 1 1/2 tablespoons of cooking oil to the remaining char siu sauce and refrigerate it.

Set the oven to 375F and roast the pork belly for 15 minutes. You may place it in a roasting pan or hang it in the oven, just make sure to place a pan underneath for the drippings. After, thread the pork belly onto metal skewers and grill it over coal or in a stove top grill for 3-5 minutes or until it is charred. Baste it with the remaining char siu sauce while grilling.

Once it is done, slice the pork belly into bite sized pieces. Drizzle the drippings and remaining char siu sauce over the pork and serve immediately.

 

Photo Courtesy Of:  goosmurf

Honey Glazed Pork

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Honey glazed pork is a delicious dish that is best eaten with rice. You can serve it in individual rice bowls for better presentation. Pork chops can also be used instead of pork belly if desired. If you are a sweet and spicy fan, just add some fresh red chili to the sauce to give it an added zing.

 

Ingredients:

6 slices pork belly, sliced into 1/4 inch thick pieces

3 pieces shiitake mushrooms, sliced

1 large bunch spinach

2 tablespoons sesame oil

2 tablespoon sesame seeds

1/4 teaspoon sugar

Salt and ground white pepper to taste

For the marinade:

1/2 cup water

3 tablespoons soy sauce

3 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons chopped spring onions

1 star anise

1 bay leaf

1 1/2 tablespoons cornstarch

1 1/2 tablespoons of water

Salt and pepper to taste

 

Next, combine the water and cornstarch in a small bowl. Stir until the cornstarch is dissolved. After, place the hoisin sauce, soy sauce, honey the bay leaf, star anise and spring onions in a small saucepan over high heat. Bring it to a boil. Stir in the cornstarch mixture. Reduce the heat and let it simmer for 3-5 minutes or until the sauce thickens a little. Season it with salt and pepper. Set aside and let it cool.

Place the pork and 1/2 cup soy sauce and honey mixture in a covered container or re-sealable bag.  Refrigerate and allow it to marinate overnight.

Boil water in a medium sized saucepan and blanche the spinach in the pan for 2-3 minutes. Drain. Place the spinach in a medium sized bowl. Add the sesame oil and sugar mixture. Toss until the leaves are coated in oil. Season it with salt and pepper.

Reheat the remaining sauce over medium heat for 2-3 minutes or until heated through. Combine the sugar and sesame oil in a small bowl. Stir until the sugar is dissolved.

Grease an iron griddle and then grill the mushrooms for 1 minute or until they are tender. Transfer them to a plate and then grill marinated pork for 3-5 minutes per side or until cooked and browned.

Place the grilled pork, spinach and mushrooms on a serving platter or individual plates. Drizzle it with the remaining sauce. Serve immediately with rice.

 

Photo Courtesy Of:  adactio

Creamy Pesto Pork Pasta

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I have never tried pork with pasta, so this recipe really caught my fancy. It is creamily delicious! The union of pesto and cream is perfect, plus the pork’s tasty juices make it more mouthwatering.

Chili flakes can also be added to this dish for to liven it up. Vegetables like broccoli florets would be an amazing addition as well.

 

Serves 6-8

Ingredients:

2 lbs. pork tenderloin

6 cloves garlic, chopped

1/4 cup vegetable oil

1 1/4 cup water

2 tablespoons olive oil

1 cup pesto

1 cup whipped cream or half and half

1 cup freshly grated Parmesan cheese.

1 lb. spaghetti noodles

Salt and pepper to taste

 

Combine the salt, pepper and garlic in a small bowl. Mix well. Rub it onto the pork tenderloin and allow the flavors to infuse for an hour or up to overnight.

Heat the vegetable oil in a large saucepan over medium heat. Cook the pork for 4-6 minutes per side or until it is browned. Remove the oil in the pan and reserve some of the oil.

Pour the water into the pan and set the heat to high. Bring it to a boil. After, reduce the heat to low and let it simmer for 10-5 minutes or until the pork is tender and the liquid is reduced to 1/4. Remove the pork from the pan and let it cool completely.

Meanwhile, cook the noodles in a large pot of salted boiling water according to package instructions or until al dente. Drain. Place the noodles back into the pot and drizzle it with olive oil. Toss until the noodles are coated in oil, so that they won’t stick to each other.

When the pork is cool, slice it thinly. After, heat the olive oil in the saucepan and add another 2 tablespoons of reserved oil. Fry the sliced pork for 1-2 minutes or until heated through. Add the pesto and cream. Season it with salt and pepper and cook it for another 2 minutes. You may add water if the mixture is too thick.

Place the pasta in the pan and mix well. Transfer it to a serving plate or individual plates. Top with the remaining Parmesan cheese before serving. Serve immediately with bread.

 

Photo Courtesy Of:  FotoosVanRobin

Breaded Pork Cutlets

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Breaded pork cutlets is a tasty fried dish that is surely a bestseller for any meal. Marinating the meat overnight gives it a lot of flavor. Feel free to add more herbs and spices as desired. It is also a good idea to use panko or Japanese bread crumbs to give the pork more texture.  This is one of the few recipes wherein you can use any type of bread crumbs even fresh ones. Deep frying is also an option. Just make sure that you drain all the excess oil, otherwise the cutlets will be soggy. We want to achieve a soft outer crust for this recipe. Enjoy!

 

Serves 6

Ingredients:

2 lbs. pork loin

5 Garlic cloves, minced

3 tablespoons scallions, finely chopped

3 tablespoons onions, finely chopped

1/2 teaspoon ground cumin

3/4 cup all-purpose flour

4 eggs

1 cup bread crumbs

6 tablespoons cooking oil

Garlic salt and pepper to taste

 

Slice the pork loin into 6 pieces. Place a piece of parchment paper on a flat surface. Put a pork loin on top of it and layer it with another piece of parchment paper. With a mallet, pound on the meat until it is 1/4 its original thickness. Repeat this for the remaining pieces of pork loin.

Place the pork loin in a re-sealable bag. Add the garlic, onions, scallions, cumin and a dash of garlic salt and pepper. Shake the bag and refrigerate it for 3 hours up to overnight.

Put the eggs in a medium sized bowl and then beat them. After, place the breadcrumbs on a plate.

Remove a piece meat from the re-sealable bag and pat it dry using paper towels. Dredge the pork loin with flour and then dip it in the egg before coating it with bread crumbs. Do this for the remaining pieces of pork.

Next, heat 2 tablespoons of oil in a large non-stick frying pan or skillet over medium heat. Fry the breaded pork loins in batches for 3-5 minutes per side or until they are golden brown and the meat is soft. Transfer it to a plate lined with paper towels to drain the excess oil. Wipe the frying pan in between batches and then add 2 tablespoons of oil every time. Serve warm with vegetables and or rice.

 

Photo Courtesy Of: ItsJoelen