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Cooking, Recipe and Food Blog

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

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


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

Parmesan Meatball Spaghetti

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Spaghetti with Parmesan meatballs is a cheesy twist to the classic meatball recipe. You may add some more cheese to the sauce if you prefer a cheesier dish. Italian seasoning is also a great addition to this recipe. Enjoy!

 

Serves 6

Ingredients:

500g spaghetti noodles

1 tablespoon olive oil

3 cups tomato sauce

1/2 cup water

250g pork mince

250g veal mince

1 brown onion, grated

1 cup breadcrumbs

1/2 cup Parmesan cheese, finely grated

Salt & freshly ground pepper to taste

 

Cook the spaghetti in a large pot of boiling water according to package instructions or until it is al dente. Drain and set aside. You may toss it in a little olive oil to prevent it from sticking if desired.

Place the minced pork and minced veal in a large bowl. Add the breadcrumbs and the Parmesan. Season it with salt and pepper. Mix well and form the mixture into balls.

Heat the oil in a large non-stick frying pan over medium heat. Fry the meatballs in batches and cook it for 3-5 minutes per side or until it is browned. Transfer to a plate with paper towels to drain the excess oil.

Pour in the tomato sauce and the water into the same pan. Add the cooked meatballs and let it simmer for 15-20 minutes or until the meatballs are heated through.

Place the pasta on a serving plate or individual plates. Top it with the meatballs and the sauce. Finish it off with some freshly grated Parmesan cheese. Serve immediately.

 

Photo Courtesy Of: avlxyz 

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

Catalonian Meatballs

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Catalonian meatballs is a sumptuous comfort food that can be served as an appetizer or main dish. The olives and ham make the dish tastier by adding more flavors, while the cayenne pepper gives it a hint of spice. For this recipe we simmered the meatballs in the sauce, but you can also bake it in the oven.

 

Serves 6

Ingredients:

1 lb. ground beef

1/2 lb. ground pork

6 cloves garlic, crushed and chopped

1 large egg, beaten

3/4 teaspoon salt

1/4 ground black pepper

1/4 cup dry breadcrumbs

1/4 cup olive oil

2 strips bacon, cut into half inch pieces

For the sauce:

1 yellow onion, finely chopped

2 tablespoons all-purpose flour

2 cups water

1 cup pitted green olives

2 ounces cured ham, finely chopped

1 tablespoon tomato paste

1/4 teaspoon ground cinnamon

1/16 teaspoon ground cayenne

1 tablespoon chopped, fresh parsley

 

Combine the ground beef, ground pork, garlic, egg and breadcrumbs. Season it with salt and pepper in a large bowl. With your hands or using a spoon, form meatballs around 1 inch in diameter.

Heat the olive oil in a large skillet over medium heat. Fry the bacon for 3-5 minutes or until crisp. Transfer them to a plat lined with paper towels or in a colander to drain the excess oil.

Next, fry the meatballs in batches for 4-6minutes each or until they are browned. Place the cooked meatballs in a heavy pot or Dutch oven.

Using the same skillet, prepare the sauce by sautéing the chopped onions for 5minutes or until they are soft and translucent. Add the flour and stir it for a minute. Slowly pour the water over the flour and onion mixture. Mix well.

Place the bacon, olives, ham, tomato paste, ground cayenne and cinnamon in the skillet. Cook it for 1 minute or until it is heated through. Pour the sauce over the meatballs in the Dutch oven. Cover and let it simmer for 30 minutes or until the meatballs are cooked. Transfer to a serving plate. Sprinkle with parsley before serving. Serve immediately.

 

Photo Courtesy Of:  slgckgc

 

Pork Chops with Cajun Rice

By

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

Home-style Meatloaf

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Home-style meatloaf is a delectable recipe that is great for dinner. Serve it with potatoes, salads or mixed vegetables. You can also prepare it ahead of time and just reheat it in the oven. Leftovers can also be eaten with eggs for breakfast.

 

Serves 6-8

Ingredients:

6 bacon strips

500g ground beef

500g ground pork

1 can cream of chicken soup

1 medium sized carrot, chopped

2 medium sized brown onions, chopped

3 eggs

4 slices loaf bread, edges trimmed and flaked

1 tablespoon Dijon mustard

1/2 tablespoon horseradish

3 tablespoons ketchup, preferably sweet

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

3 tablespoons parsley, finely chopped

1 tablespoon Italian seasoning

2 tablespoons sweet pickle relish

2 tablespoons grated Parmesan cheese

For the gravy:

Meatloaf drippings

3 tablespoons all-purpose flour

3/4 cup beef broth

1/4 cup red wine

1 tablespoon soy sauce

Salt and ground pepper to taste

 

Preheat the oven at 400F and lightly grease a loaf pan with oil. Line it with bacon strips.

Place the ground pork, ground beef, chicken soup, carrots, onions, eggs, flaked bread, Dijon mustard, horseradish, ketchup, seasoning, Worcestershire sauce, finely chopped parsley, Italian seasoning, pickle relish and Parmesan cheese in a large mixing bowl. Mix until all the ingredients are well combined.

Transfer the meatloaf mix into the loaf pan and pack it well. Cover it with aluminum foil and bake it in the preheated oven for 1- 1 1/2 hours or until it is cooked. Remove from oven and let it stand for 15 minutes. Gently remove the meatloaf from the loaf pan and set it on a chopping board. Slice it into half inch pieces.

Pour the meatloaf drippings into a small sauce pan over medium heat. Add the flour to the drippings and whisk until there are no more lumps. Slowly add the beef broth, wine and liquid seasoning. Cook it for 4-6 minutes or until the sauce is thick. Season it with salt and pepper as desired.

Put the meatloaf on a serving plate or individual plates and serve warm with gravy.

 

Photo Courtesy Of: randychiu

Pork and Chicken Sang Choy Bow

By

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

By

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

Italian-style Stuffed Zucchini

By

Italian-style stuffed zucchini is a meal in itself. It is a cheesy dish contains rice, meat and a mix of aromatic herbs. These delectable zucchini boats are best eaten with salad and a glass of wine.

 

Serves 4

Ingredients:

4 large zucchinis

2 tablespoons oil

1 large onion, chopped

2 bacon rashers, chopped

4 garlic cloves, crushed

250g pork mince

1 1/2 cups cooked rice

1 cup tomato puree

1 teaspoon Italian seasoning

1/2 teaspoon chilli powder

2 tablespoons grated fresh Parmesan cheese

 

Preheat the oven at 180C and lightly grease a baking tray with butter or oil.

Slice the zucchini lengthwise. With a spoon, scoop out the flesh and chop it.

Heat the oil in a large heavy pan. Sauté the garlic and onions for 2-3 minutes or until they are fragrant and the onions are soft. Stir-fry the chopped bacon in the pan for another 2-3 minutes or until it is almost crisp.

Add the pork mince. Cook it for 3-5 minutes or until it is brown and the liquid evaporates. Break the lumps as the minced meat is being cooked.

Place the rice, herbs, tomato puree, chilli and chopped zucchini in the pan. Mix all the ingredients and stir-fry them for 1-2 minutes until heated through. Fill a zucchini shell with the sautéed minced meat. Sprinkle it with Parmesan cheese and put it in the greased baking tray. Repeat this for the remaining ingredients. Bake the zucchini in the oven for 20-30 minutes or until the zucchini shells are tender. Serve warm.

 

Photo Courtesy Of: Ned Raggett

Bacon and Egg Sandwich with Maple Butter

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Bored with your regular sandwich? Here is a recipe that you will surely love. It is a sweet twist to your classic bacon and egg sandwich. The maple butter adds some sugary creaminess to the salty crunch of the bacon. This will make a great breakfast or yummy snack.

 

Serves 6

Ingredients:

6 eggs

1 cup fresh milk

1/4 teaspoon cinnamon powder

12 slices of bread

6 pieces bacon rashers

1/2 teaspoon oil

For the maple butter:

1/2 cup unsalted butter, softened

3 tablespoons maple syrup

 

First prepare the maple butter by beating the butter until it is smooth. You may use an electric beater if desired. Gradually add the syrup. Continue to beat until the ingredients are well combined. Transfer it to a sealed container and refrigerate until needed.

Next, heat the oil in a frying pan or skillet over medium heat. Fry the bacon rashers until they are crisp. Place the cooked bacon on a plate lined with paper towels to drain the excess oil. Set aside.

Beat 4 eggs in a bowl and lightly salt it. Pour the eggs in the same frying pan and set the heat to medium. Swirl the eggs with a fork to scramble it. Cook it for 2-3 minutes or until it is set.

Place the remaining eggs, cinnamon and fresh milk in a small bowl. Beat the eggs. After, heat a non stick skillet over medium heat.

Dip a piece of bread in the milk and egg mixture and fry it for 1-2 minutes per side or until it is browned. Do this for the remaining bread slices.

Assemble the sandwich by brushing a slice of bread with maple butter. Put 2 pieces of bacon and then top it with scrambled egg. Place another piece of bread on top. Repeat this for the remaining ingredients.

Slice the sandwich in half before serving. Serve immediately.

 

Photo Courtesy Of:   mandydale