Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Pork tenderloin with pear sauce

Ingredients

2 tsp dijon mustard
1 shallot, chopped
1/2 tsp ground nutmeg
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1 lb pork tenderloin
2 tbsp butter
1 pear, cored, unpeeled, thinly sliced
3/4 cup marsala wine
2 tsp cornstarch
1/4 tsp nutmeg

How to prepare

In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon and pepper; process until creamy. Rub over pork. Place tenderloin in roasting pan and roast in a 375 degree oven for 25 to 35 minutes.
To make sauce, melt butter in saucepan. Add pear slices and saut

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Country style ribs & corn

Ingredients

2 1/2 lbs meaty country style pork ribs
3 tbsp all-purpose flour
1/2 tsp garlic powder
2 tbsp butter or margarine
4 medium potatoes, pared and sliced
1/2 tsp salt
1/4 tsp black pepper

1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup milk
1 can (16 oz) cream style corn
1 fresh tomato, diced
2 green onions, thinly sliced

How to prepare

1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet.
2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper.
3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer.
4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle with potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate.

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Twice-cooked pork – Chinese Recipes – UKTV Food

http://www.youtube.com/v/rDhnq0v7ck8?f=videos&app=youtube_gdata

Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes’ “Rhodes Across China” on UKTV Food.

See the rest here:
Twice-cooked pork – Chinese Recipes – UKTV Food

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Drunken sauerkraut

Ingredients

3 lb kielbasa, cut into 3″ chunks
3 strips bacon, diced
1 cup chopped onion
2 lb sauerkraut, rinsed and drained 2 tbsp brown sugar
12 oz beer or apple cider
1 cup grated carrot

1/2 tsp caraway seed, optional

How to prepare

Combine all ingredients except kielbasa. Simmer, partially covered, on stove 1 hour or in crock pot all day. Add kielbasa last 1/2 hour on stove or last 1 hour in crock pot.

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