Ingredients:
1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup hoisin sauce
1/4 cup ketchup
1 tablespoon minced jalapeno chile
Salt and pepper, to taste
1 small pineapple, peeled, cored and cut into 1-inch cubes
Directions:
Combine hoisin sauce, ketchup and jalapeno; set aside. Season pork cubes with salt and pepper. Thread pork onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture.
Continue cooking on grill until pork browns, about 8-10 minutes total cooking time. Skewer pineapple and grill, glazing with hoisin mixture as well, for about 5 minutes.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, July 1, 2009
Monday, June 15, 2009
Apple and Spice Pork Roast
This roast uses applesauce as part of the glaze and sauce
Ingredients
3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
1/8 tsp ground cloves
1 tbsp white all purpose flour
1/2 tsp salt
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp black pepper, freshly ground
Directions
1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Recipe from the national pork board
Ingredients
3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
1/8 tsp ground cloves
1 tbsp white all purpose flour
1/2 tsp salt
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp black pepper, freshly ground
Directions
1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Recipe from the national pork board
Friday, June 5, 2009
Bacon-Wrapped Pork With Apricot Sauce
Ingredients:
***PORK***
4 pork fillets
16 dried apricots
2 cups fresh breadcrumbs
2 teaspoons grated root ginger
2 spring onions
2 teaspoons salt
freshly ground black pepper
8 rashers bacon
***APRICOT SAUCE***
2 small can apricots
2 teaspoons prepared garlic.
2 teaspoons ground cardamom
2 teaspoons ground cumin
1/2 cup chicken stock
Directions:
For Pork: Cut pork fillets in vertically, then make a deep slit lengthways through each pork piece.
Place breadcrumbs in a bowl. Chop apricots finely and mix into breadcrumbs with the ginger. Wash spring onions and chop finely, including some of the green. Add to the breadcrumbs with salt and pepper. Fill the slit in the pork with stuffing mixture.
Derind bacon and wind a rasher around each pork piece to keep stuffing in place. Place in a baking dish and bake at 420 F for 15 - 20 minutes or until meat is cooked through. Serve with Apricot Sauce.
For Sauce: Mash apricots with garlic, cardamom and cumin. Simmer with the stock for 5 minutes.
***PORK***
4 pork fillets
16 dried apricots
2 cups fresh breadcrumbs
2 teaspoons grated root ginger
2 spring onions
2 teaspoons salt
freshly ground black pepper
8 rashers bacon
***APRICOT SAUCE***
2 small can apricots
2 teaspoons prepared garlic.
2 teaspoons ground cardamom
2 teaspoons ground cumin
1/2 cup chicken stock
Directions:
For Pork: Cut pork fillets in vertically, then make a deep slit lengthways through each pork piece.
Place breadcrumbs in a bowl. Chop apricots finely and mix into breadcrumbs with the ginger. Wash spring onions and chop finely, including some of the green. Add to the breadcrumbs with salt and pepper. Fill the slit in the pork with stuffing mixture.
Derind bacon and wind a rasher around each pork piece to keep stuffing in place. Place in a baking dish and bake at 420 F for 15 - 20 minutes or until meat is cooked through. Serve with Apricot Sauce.
For Sauce: Mash apricots with garlic, cardamom and cumin. Simmer with the stock for 5 minutes.
Wednesday, June 3, 2009
Whiskey Pork Chops
Whiskey Pork Chops
Ingredients:
2 boneless, pork loin chops (6-ounce size)
vegetable oil spray
1/4 cup whiskey
1 tablespoon brown sugar
1 tablespoon Dijon mustard
salt and freshly ground pepper
Directions:
Trim visible fat from pork. Heat a nonstick skillet just big enough to fit the chops over medium-high heat. Spray with oil.
Brown pork chops, about 2 minutes per side. Lower heat to medium and add whiskey. Cover and cook the chops 5 to 7 minutes or until the chops are cooked through. A meat thermometer will read 160 degrees F.
Remove chops to a plate and add 1/2 cup water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes.
Spoon sauce over chops. Season with salt and pepper.
Ingredients:
2 boneless, pork loin chops (6-ounce size)
vegetable oil spray
1/4 cup whiskey
1 tablespoon brown sugar
1 tablespoon Dijon mustard
salt and freshly ground pepper
Directions:
Trim visible fat from pork. Heat a nonstick skillet just big enough to fit the chops over medium-high heat. Spray with oil.
Brown pork chops, about 2 minutes per side. Lower heat to medium and add whiskey. Cover and cook the chops 5 to 7 minutes or until the chops are cooked through. A meat thermometer will read 160 degrees F.
Remove chops to a plate and add 1/2 cup water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes.
Spoon sauce over chops. Season with salt and pepper.
Friday, May 22, 2009
Shay's Fall-off-the-Bone Baby Back Ribs
Shay's Fall-off-the-Bone Baby Back Ribs
Ingredients
1 large onion, sliced
3 1/2 pounds (about 2 slabs) baby back ribs
1 (12-ounce) bottle beer
Sea salt, to taste
Freshly ground pepper, to taste
2 cups Chipotle Maple Barbecue Sauce** or your favorite bottled sauce
Preparation
1. Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
2. Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through
**Chipotle Maple Barbecue Sauce
Ingredients
1 (28-ounce) can crushed tomatoes
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
3 canned chipotle peppers in adobo sauce, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons (about 6 tablespoons)
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Preparation
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.
Ingredients
1 large onion, sliced
3 1/2 pounds (about 2 slabs) baby back ribs
1 (12-ounce) bottle beer
Sea salt, to taste
Freshly ground pepper, to taste
2 cups Chipotle Maple Barbecue Sauce** or your favorite bottled sauce
Preparation
1. Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
2. Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through
**Chipotle Maple Barbecue Sauce
Ingredients
1 (28-ounce) can crushed tomatoes
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
3 canned chipotle peppers in adobo sauce, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons (about 6 tablespoons)
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Preparation
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.
Sweet-Hot Baby Back Ribs
Sweet-Hot Baby Back Ribs
Ingredients
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce**
Preparation
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.
**Sweet-Hot'Cue Sauce
Ingredients
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Preparation
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce.
Ingredients
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce**
Preparation
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.
**Sweet-Hot'Cue Sauce
Ingredients
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Preparation
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce.
Wednesday, May 20, 2009
Zesty Lemon Spareribs Recipe
Zesty Lemon Spareribs Recipe
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
Tuesday, May 19, 2009
Cajun Brew Pork N Beans (Crockpot) Recipe
Cajun Brew Pork N Beans (Crockpot) Recipe
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
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