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PORK RECIPES
NEW
Baked Back Ribs, by Jonathan
Fraser
NEW
Shortcut Pastry, by
Catherine Mah
NEW
Pork Pie - A Tribute to Pork, by Catherine Mah
Peppered Pork Chops with Vegetable Fricassee
Pineapple Soy Marinated Pork
Tenderloins
Western Style Grilled Ribs
Fiery Asian-Style Pork Loin Roast
Pork
Tenderloin with Tart Cherry, Port, and Caraway Sauce
.....
NEW
BAKED BACK RIBS, by Jonathan Fraser
This recipe is compliments of one of our regular customers...
absolutely delicious! The way ribs were meant to be eaten.
Dry Rub:
1/4 Cup Salt
1/4 Cup Sugar
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tsp Chilli Powder
Combine all ingredients - rub the ribs, cover & refrigerate for 2 hours
Cooking Stock:
2 Bottles of Beer
1/4 Cup Canola Oil
2 Tbsp Chopped Garlic
2 Tbsp Worcestershire Sauce
1 Tbsp Black Pepper
1/2 Tbsp Hot Sauce
Combine ingredients and pour over the ribs - place baking pan on the stovetop
and bring stock to a boil. cover the pan and bake at 350 degrees for 3+ hours -
until the ribs tear apart easily
Barbecue Sauce:
1 Cup Molasses
1/2 Cup Beer
1/2 Cup Tomato Sauce
1 Cup Ketchup
1 Cup White Vinegar
1 Tsp Hot Sauce
1 Tsp Dried Oregano
1 Tbsp Paprika
1 Tsp Cinnamon
Salt & Pepper
Combine ingredients in a saucepan and let simmer for 30 - 45 minutes. let cool.
To finish the ribs - brush the BBQ sauce on the rib and cook on a medium/hot BBQ
for 10 - 15 minutes until the sauce has caramelized on all sides. Enjoy!
PEPPERED PORK CHOPS WITH
VEGETABLE FRICASSEE
4-1 inch Pork Loin Chops
Kosher Salt
3 Tbsn Dijon Mustard
Fresh Ground Black Pepper
6 Tbsn Pure Olive Oil or vegetable oil
½ Cup finely chopped shallots
2 Tbsn red wine vinegar
½ Cup dry white wine
1 Cup heavy cream
1 ½ Tbsn finely chopped Italian parsley
½ lbs sugar snap peas
¼ lbs white mushrooms, sliced thick
4 scallions, thinly sliced
½ Cup English peas
1. Preheat oven to 400 degrees. Brush each chop with 1 teaspoon of mustard.
Season pork chops with salt and pepper.
2. In a large skillet, heat 2 Tbsn of olive oil until shimmering. Add the pork
chops and cook over moderate heat, turning once, until golden, about 6 minutes.
Transfer the chops to a baking sheet and roast for 12 minutes, until cooked to
about 155 degrees. Keep warm.
3. Pour of the fat from the skillet. Add ¼ Cup of water and scrape any browned
bits from the bottom of the pan. Pour the juices into a cup and wipe out the
skillet.
4. Heat 2 Tbsn of olive oil in the skillet. Add all but 1 Tbsn of the shallots
and cook over moderately high heat until softened, about 3 minutes. Add the
vinegar and cook until nearly evaporated, about 30 seconds. Add the wine and
cook until nearly evaporated, about 2 minutes. Add the cream and cook over
moderately high heat until slightly reduced, about 2 minutes. Add the remaining
4 tsp of mustard, the reserved pan juices and half of the parsley. Season the
sauce with salt and pepper and keep warm.
5. Heat the remaining 2 Tbsn of olive oil in another large skillet. Add the
mushrooms and sautee until they are tender with a golden colour. Add the sugar
snaps and scallions and reserved 1 Tbsn of shallots and cook over moderately
high heat until the shallots and sugar snaps are tender. Stir in the peas and
the rest of the parsley and season with salt and pepper. Pour the sauce onto the
plates and top with the pork chops. Spoon the vegetables alongside and serve
immediately.
Pineapple Soy Marinated Pork Tenderloins
1 Cup Pineapple
Juice
1/3 Cup Dark Corn
Syrup
¼ Cup Soy Sauce
1 Tablespoon
mustard
1 pressed garlic
clove
½ tsp ground pepper
2 pork tenderloins,
tied together
Combine all marinade ingredients. Pierce pork tenderloin
and pour marinade over. Cover and chill for at least 2 hours.
Grill with lid covered over med heat for 12 minutes per
side, turning and basting with marinade.
Western Style
Grilled Ribs
(Serves 6)
5 to 6 pounds Baby
Back pork ribs
Rub:
3 tablespoons chili
powder
2 tablespoons
freshly ground black pepper
2 tablespoons
paprika
2 tablespoons
crushed red pepper
1 teaspoon salt
1 clove garlic,
minced
Sauce:
1 cup tomato sauce
1/4 cup honey
1/4 cup soy sauce
6 tablespoons
distilled white vinegar
1/4 cup light corn
syrup
3 tablespoons
Worcestershire sauce
2 tablespoons
Hoisin sauce
1/2 teaspoon
cayenne pepper
salt and freshly
ground black pepper to taste
Combine all rub ingredients.
Rub onto both sides of the ribs, working it into the meat. Put the ribs in a
shallow glass or ceramic dish, cover, and set aside at room temperature for no
longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively,
enclose the ribs in a sealable plastic bag and refrigerate.
Prepare the sauce by combining all ingredients in a
saucepan. Stir, and cook over medium heat for about 30 minutes, or until the
flavors blend. Let cool and use immediately, or cover and refrigerate for up to
5 days.
Prepare a charcoal or gas grill, arranging the coals for
indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray.
The coals should be hot.
Set the ribs, meat side down, over the hottest part of the
fire and sear for about 10 minutes until there are defined grill marks on the
meat. Transfer the ribs to the cooler part of the grill, cover, and turning the
ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal
grill, add fresh coals to maintain the heat at medium; if using a gas grill,
turn the heat to medium on the burner away from the meat – turn off the burner
under the meat. Cut the ribs between the bones and serve with sauce on the side.
Fiery
Asian-Style Pork Loin Roast
1 (4 – 4 1/2 lb)
boneless pork loin roast, trimmed
1/2 cup orange
juice
2 tablespoons
frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy
sauce
1 tablespoon olive
oil
1 teaspoon minced
garlic
1 teaspoon minced
fresh ginger
1/2 teaspoon
Chinese five-spice powder
1 teaspoon Asian
chili paste
2 to 3 drops hot
chili oil
vegetable oil
cooking spray
Combine the orange juice, juice concentrate, honey, soy
sauce, oil, garlic, ginger, five-spice powder, chili paste, and chili oil in a
bowl, stirring well. Put the roast in a shallow glass or ceramic dish and pour
the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours
and as long as 12 hours.
Prepare a charcoal or gas grill. Lightly spray the grill
rack with vegetable oil cooking spray. The coals should be moderately hot.
Lift the roast from the marinade, reserving the marinade
and brushing it on the roast 2 or 3 times during the first 30 minutes of
cooking. Grill over indirect heat with the grill covered for about 1 hour and 10
minutes or until a meat thermometer inserted in the center of the roast
registers 150° to 155° F. Remove the roast from the grill and let it rest for
about 10 minutes before slicing. Serve with one of the following salsas, if
desired.
MINTED SUMMER FRUIT SALSA
1 cup diced
strawberries
1 cup diced mango
1/4 cup diced kiwi
1/4 cup chopped red
onion
1 or 2 jalapenos,
seeded and diced
3 tablespoons fresh
lime juice
3 tablespoons
finely chopped fresh mint
1 teaspoon light
brown sugar
Combine all the ingredients in a bowl and stir gently to
blend. Serve immediately, or cover and refrigerate for several hours.
BAJA-STYLE TOMATO SALSA
1 pound tomatoes,
chopped
2 yellow or red
bell peppers, seeded and chopped
1 cup cooked corn
kernels
3 scallions, finely
chopped
2 jalapeno or
Serrano chilies, seeded and chopped
1 large clove
garlic, minced
3 tablespoons
finely chopped cilantro
1 tablespoon fresh
lime juice
2 teaspoons cider
vinegar
1/2 teaspoon salt,
or to taste
Combine all ingredients in bowl and stir gently. Let the
salsa stand for about an hour to let the flavors blend. Serve or cover and
refrigerate for several hours. Let the salsa reach room temperature before
serving.
PORK
TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE
(serves 4 to 6)
1 large onion
2 pounds boneless
pork tenderloin
1 tablespoon olive
oil
1/2 cup Tawny Port
1/4 cup fresh
orange juice
1 1/2 teaspoons
red-wine vinegar, or to taste
2 cups fresh or
frozen pitted tart cherries (about 1 1/4 pints fresh, picked over)
1/2 teaspoon
caraway seeds
Preheat oven to
425° F.
Coarsely chop onion. Season Pork tenderloin with salt and
pepper. In an ovenproof large heavy skillet heat oil over moderately high heat
until hot but not smoking and brown pork. Transfer pork to a plate and in oil
remaining in skillet cook onion over moderate heat, stirring, until golden. Add
Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or
frozen cherries, caraway seeds, pork, and any juices that have accumulated on
plate and bring to a boil.
Transfer skillet to middle of oven and roast pork 30
minutes, or until a meat thermometer registers 155° F. Transfer pork to a
cutting board and let stand, loosely covered with foil, 10 minutes.
While pork is standing, simmer sauce, stirring, until
slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick
slices and spoon sauce over it.
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