Carnitas

Ingredients

1 pork butt (about 7 lb)
1 1/2 qt. Chicken broth
1 lb onion, quartered
1 tbsp each coriander seed and cumin seed
2 tsp oregano
4 canned chipotle chilies in sauce
2 tbsp sauce from canned chilies
2 bay leaves
Water
Salt


How to prepare

Cut pork butt in lb chunks. Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours). Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. (can be refrigerated for 2 days.) Bake pork, uncovered in a 450 f oven until lightly browned and sizzling (about 20 minutes). Strain broth and use for spiced black beans recipe.

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Sausage and corn chowder

Ingredients

3 ears fresh corn
4 cups whipping cream
2 cups chicken stock
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1 1/2 onions, finely chopped

1/2 lb hot italian sausage
2 tbsp unsalted butter
2 tsp minced jalapeno with seeds
1/2 tsp ground cumin
2 tbsp all purpose flour
2 medium baking potatoes, peeled, cut into 1″ cubes

1 1/2 tsp chopped fresh chives

How to prepare

Cut corn from cob using small sharp knife. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 of onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in heavy large skillet over medium heat until cooked through, turning occasionally. Cool sausage; cut into 1″ pieces. Melt butter in heavy large saucepan over medium heat. Add remaining 2/3 of onions, chiles and cumin and saut

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Stir fried sweet and sour pork

Ingredients

2 lb pork, fat trimmed, cut in 1″ cubes
1 egg, beaten with small amount of water to thin
1/2 cup corn starch (approximately)
1 med onion, cut in 1″ cubes
2 or 3 med size carrots cut in 1/4″ slanting slices (pre-cooked in water)

1 clove of garlic (minced)
1 lb mushrooms, sliced
1/2 lb pea pods (snowpeas)
1 can chunk pineapple, drained

Sauce:
1 tbsp corn starch
1/3 cup firmly packed brown sugar
1/2 tsp minced ginger root
1 tbsp soy sauce and
1 tbsp dry sherry
1/4 cup wine vinegar
1/4 cup chicken or beef broth

How to prepare

To make sauce, blend 1 tbsp corn starch with brown sugar. Stir in ginger, soy sauce, sherry, wine vinegar and broth. Set aside.
Dip meat in egg and roll in corn starch to coat lightly, shake off excess. Set wok on med heat. When wok is hot, add 2-3 tbsp oil, when oil is hot, add half of meat, stir and cook until browned, approximately 7 minutes. Remove and cook other half of meat. Add more oil as needed. When meat is cooked, scrape and remove browned particles from wok, leaving just oil. Set heat to high. When oil is hot add onion, garlic and mushrooms, when cooked, remove from pan and add pea pods, cook till bright green. Add sweet and sour sauce and return all ingredients to wok, add carrots and pineapple and stir until sauce thickens, about 1 minute. Serves 4 to 6.

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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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Jerk pork

Ingredients

2 lb pork tenderloin
sauce 8888
6 scotch bonnet (habanero) chilies
3 tbsp dijon mustard
juice of 1 orange
juice of 1 lime
2 scallions (white part only)

1 clove garlic
2 bay leaves
2 allspice berries
1 tsp salt

How to prepare

Cut the pork into strips 4″ long and 3/4″ wide. Prepare the hot sauce: seed the chilies (leave seeds in for more hotness). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium hear for 2 to 3 minutes per side, or to taste, turning once, brushing with additional spice mixture if desired. 6 appetizer servings

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Indian-style pork

Ingredients

3 tbsp butter
2 tbsp olive oil
2 lb pork loin, bite-size pieces
1 med onion, coarsely chopped
2 scallions, with tops, minced
1 shallot, minced
2 tbsp curry powder
4 allspice berries
1 clove garlic, minced
1/2 tsp dried thyme
3 sprigs fresh parsley, minced
3 tbsp water
1 tbsp white wine vinegar
salt and black pepper to taste
1 scotch bonnet-type chile, pricked
1 chayote, in 1″ pieces
1 small eggplant, in 1″ pieces
2 tomatoes, peeled, coarsely chopped

How to prepare

Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add the chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6.

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Honey baked ham

Ingredients

1 smoked ready-to-eat ham, -13 to 15 pounds
2 to 3 bottles ginger ale
3 cup dry white wine
Glaze:
5 tbsp dijon mustard
1/3 cup honey
1/3 cup real maple syrup
Sauce:
1 1/4 cup chicken stock
3 tbsp real maple syrup
2 tbsp dijon mustard
2 tsp cornstarch

How to prepare

Remove the rind and score with diagonal cross-cuts put ham in a close fitting kettle And cover with ginger ale bring to boil, then simmer for 20 to 30 minutes this step Removes the too salty taste and adds a delicate flavor drain the ginger ale, add ham To a roasting pan and pour the wine over it cover with foil and bake at 350~ for 1 Hour
Combine the glaze ingredients after the ham has baked 1 hour, brush the ham with the Glaze, using all of the mixture return ham to oven (uncovered) and bake an Additional 1 1/2 hours, or until internal temp reaches 140~ baste occasionally after The glaze has “set”, about 45 minutes if the glaze gets too dark before the temp Gets to 140

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Country pork dinner

Ingredients

3 lb pork loin country-style rib, cut into serving pieces
1/3 cup flour
2 tbsp oil
1 1/2 cup apple cider
1 cup water
1 tbsp salt

1/2 tsp pepper
2 lb small red potatoes
16 oz carrots, cut into 2″ pieces
1 lg onion, coarsely chopped
1 sm cabbage, shredded
1 tsp caraway seeds

How to prepare

In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture, reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.
Reduce heat to med, into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Yield: 4 servings

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Crockpot sweet & sour kraut with pork chops

Ingredients

2 potatoes, wash & slice
1/4 cup onion, chopped
1 1/2 cup sauerkraut, rinsed & drained
1 tbsp brown sugar
1/2 cup unsweetened pineapple juice
2 thick pork chops, trimmed

Pepper

How to prepare

Put potatoes in crockpot. Top with chopped onion. Combine sauerkraut, (1 can) with brown sugar and pineapple juice. Spoon over potatoes. Top with pork chops which have been trimmed of fat. Season with pepper to taste. Cover and cook on low 8-10 hours.
Serve with rye bread. Yield: 2 servings

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