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| Pork Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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A RED CHILI PORK NIGHTMARE
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1 C. pinto beans, dried 5 C. water 2 Tbsp. lard 1 Tbsp. bacon drippings 1 onion 12 ounce pork sausage, country-style 1 pound beef, coarse grind 4 garlic cloves 1 tsp. anise 1/2 tsp. coriander seeds 1/2 tsp. fennel seeds 1/2 tsp. cloves, ground 1 cinnamon stick,ground,, inch 1 tsp. black pepper, freshly ground 1 tsp. paprika 1 nutmeg, ground, whole 1 tsp. cumin 2 tsp. oregano, dried, pref. mexican 4 Tbsp. sesame seeds 1 C. almonds, blanched, skins remove 12 red chilies, whole dried or 1 1/2 C. chile caribe 1 1/2 ounce milk chocolate, small pieces 1 can tomato paste(6 ounce each) 2 Tbsp. vinegar 3 tsp. lemon juice 1 soft tortilla, chopped salt | Place the rinsed beans in a bowl, add 2 to 3 C. of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more C. of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings. |
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ABAZIA PORK CHOPS
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6 center cut pork chops 1 inch thick salt and freshly ground white pepper 1 sprig rosemary 3 Tbsp. olive oil 4 shallots finely chopped 1 tsp. finely minced garlic 1 tsp. hot hungarian paprika 6 large very ripe tomatoes seeded coarsely chopped 1/2 C. dry white wine 1 dry red hot chili pepper 1 Tbsp. tomato paste 2 small green peppers sliced 1/2 C. pimientos coarsely chopped 2 Tbsp. finely chopped parsley | Dry the chops with paper towels. Season with salt and pepper. In a large heavy skillet heat 3 Tbls. of olive oil until it is almost smoking. Brown the chops for 2 or 3 minutes on each side and remove them to a plate. Pour out all but 2 Tbls. of the fat. Lower the heat. Add the shallots and garlic and cook until soft. Make sure not to burn them. Add the paprika, tomatoes and wine. Bring the mixture to a boil and lower the heat. Add the hot chili pepper, tomato paste, green pepper and rosemary. Return the chops to the pan. Cover it tightly and let them simmer for 45 minutes. Five minutes before they are ready, add the roasted red peppers. Remove the chops to a serving dish. If the sauce seems a little thin, raise the heat and reduce it until it heavily coats the spoon. Discard the rosemary. Correct the seasoning and pour the sauce over the chops. Garnish with parsley and serve immediately. |
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AFRICAN RIBS WITH PEANUT SAUCE
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2 1/2 pound pork back rib 1/4 C. oil 1 C. onion minced 3 C. chicken broth 1 Tbsp. coriander seed finely crushed salt, pepper chili oil 1 6 1/2 ounce 1 eggplant cubed juice 1/2 lemon steamed carrots and green beans 2 tsp. paprika 1 can roasted shelled peanuts | Broil ribs till brown. Heat 3 Tbls. oil in large pot. Sauté onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt, pepper, chili oil. bring to boil. Add ribs, then simmer covered, for 1 hour or until ribs are tender. Place peanuts in blender with remaining 1 Tbls. oil. Blend until finely ground. Add to ribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew. |
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ALMOST GRANDMAS SAUSAGE AND PEPPERS
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2 Tbsp. olive oil 12 hot italian sausages 1 medium onion; thinly sliced 1 Tbsp. minced garlic 2 red peppers; seeded and sliced 1 green pepper seeded and diced 3 Tbsp. tomato paste 3/4 C. dry white wine 1 tsp. fennel seeds salt white pepper | Heat the oil in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes. |
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ALOHA FOR SIX GINGER GLAZED PORK TENDERLOINS
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1/4 C. green onion, thin sliced 2 Tbsp. gingerroot, grated 2 Tbsp. soy sauce 2 Tbsp. liquid honey 1 Tbsp. molasses 2 small garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper 2 large pork tenderloins, trimmed [3/4 pound each] | In large bowl, combine green onions, ginger, soy sauce, honey, molasses, garlic, salt and pepper; add pork, turning to coat well. Cover and refrigerate for at least 4 hours or for up to 8 hours. Reserving marinade, place pork on foil-lined rimmed baking sheet; broil 6 inches from heat, basting once with marinade, for about 20 minutes or just until a hint of pink remains inside. Tent with foil and let stand for 10 minutes before slicing. |
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ANDOUILLE IN COMFORTING BARBECUE SAUCE
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4 C. onions, finely chopped 1 C. bell pepper, finely chopped 1 C. peanut oil 3 C. steak sauce 3 C. ketchup 3 tsp. salt, to taste 1 pound andouille sausage 1 C. celery, finely chopped 1 C. parsley, finely chopped 1 Tbsp. garlic, finely chopped 1/2 C. louisiana hot sauce or 2 Tbsp. cayenne pepper 1 C. southern comfort liquor | Sauté onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 pound. andouille or smoked sausage 1/4 inch thick and combine with 1 C. sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teeth picks to spear andouille. |
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ANDOUILLE SMOKED SAUSAGE IN RED GRAVY
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6 Tbsp. unsalted butter 1/2 C. chopped green peppers 1 1/2 pound andouille smoked sausage(2-inch pieces) 1 tsp. minced garlic 8 tsp. tomato sauce 3 C. onions 1/4 C. chopped parsley 6 1/2 C. pork or beef stock 1 C. chopped green onion tops 1 1/2 tsp. cayenne pepper 3 tsp. cooked rice 3/4 tsp. salt 1/2 C. chopped celery | Gravy Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 C.. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 C.. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 C.. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 C.. of the green onions. Add 3-1/4 C.. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. |
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ANTS CLIMBING UP A TREE
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1 pound pork shoulder steak, boned and finely chopped, not ground 2 Tbsp. soy sauce, light 2 Tbsp. chinese rice wine or dry sherry 1 tsp. ginger; grated 6 scallions; thinly sliced 1 C. finely chopped cabbage or napa (celery cabbage) 1 ounce chinese dried mushrooms, soaked in water for 2 hours, drained and finely chopped(reserve the water) 4 C. oil, peanut; for deep frying 1 package (4 ounce) glass noodles 2 garlic cloves, chopped 1 Tbsp. hot bean sauce pinch sugar, granulated pepper, black; to taste 2 Tbsp. cornstarch dissolved in 2 Tbsp. water 1 Tbsp. oil, sesame, toasted Iceberg lettuce leaves, 2 or 3 for each person. | Bone and finely chop the pork. Do not grind this as you want very small pieces to "climb" on the branches of the noodles. Marinate the pork in the soy, wine and ginger for about 15 minutes. Slice the green onions. Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms. Heat the oil in a wok until it is just beginning to smoke. Use good ventilation in your kitchen for this one! Open the noodle package and undo them a bit. Drop into the hot fat in small batches. They will immediately puff up into wonderful white crunchy noodles. Turn quickly to be sure that all of them are cooked. Remove from the pan and drain on paper towels. Be very careful with this. You could burn yourself. Set the noodles aside. Heat another wok or frying pan and add 1 Tbls. of the peanut oil. Add the chopped garlic and toss for a moment. Add the meat and marinade and stir fry, mixing it about, until the meat is tender but not dry, about 3 minutes on high heat. Remove the meat mixture and add the vegetables to the wok. Stir fry over high heat for 3 more minutes. Return the meat to the pan and add the hot bean sauce, sugar and black pepper. Stir fry for 1 minute and then add the cornstarch dissolved in the water. Stir until the sauce thickens. If you have too little sauce, add a bit of the water in which you have soaked the mushrooms. Add the sesame oil and stir. Place the fried noodles on a large platter and pour the meat and vegetable mixture over the noodles. Do this carefully so that the little pieces of pork and mushrooms will cling to the "branches". Toss at the table in front of your guests. Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf. Roll it up like a burrito and enjoy. |
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APPETIZER RIBS
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3 1/2 pound spareribs cut into individual salt and pepper 2 C. water garlic salt 8 ounce(s) bottle russian salad dressing 6 ounce(s) can pineapple juice | Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown. |
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APPLE AND ORANGE PORK CHOPS
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4 pork chops 1/2 inch thick 3/4 C. water salt and pepper 1/2 C. peeled and chopped tart apple shortening for browning 1/2 C. orange sections 1/4 C. chopped onion 1/2 tsp. salt 1/2 C. uncooked rice not the quick 1/8 tsp. poultry seasoning | Trim excess fat from pork chops; season lightly with salt and pepper. Brown quickly in shortening. Pour from skillet all but 1 Tbls. of drippings. Sauté onion in the fat. Combine all remaining ingredients except pork chops with the onion; mix well, then pour into a greased 2 quart. shallow casserole. Arrange chops on this mixture. Cover and bake at 350 degrees about 45 minutes. |