Pork Dishes
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Fillet of Pork Charcutère
Hawaiian-Style Braised Pork
   With Stir-Fried Cabbage
Pork Chops with Sauerkraut
Pork Fried Rice

Pork Roast, Slow-Cooked
Pork Stuffed with Prunes
Pork with Red Cabbage
Pork with Sauerkraut
Sauerkraut with Trimmings

Scrapple
Stir-fried Pork with
   Black Bean Sauce
Stir-fried Pork with
   Orange Juice

Stir-fried Pork with
   Vegetables

Sauerkraut with Trimmings

(Choucroute Garnie)

3 -½ pound containers of sauerkraut-Use refrigerated bulk type if possible. This dish is only as good as the sauerkraut
2 large golden delicious apples, peeled, cored and thinly sliced
4 slices bacon, chopped and partially cooked
6 black peppercorns
6 juniper berries
1 cup dry white wine

About 12 of the following:
smoked pork chops, cut½ inch thick
slice of cooked ham
Polish sausages
Bratwurst, Knackwurst
Italian hot sausage (boil first for about½ hour)

Rinse and drain the sauerkraut several times. Spread sauerkraut in a wide 5 quart casserole. Mix in bacon, apples, spices, and wine. Bake covered in 300º oven for 2 hours. Arrange chops on top, cover and continue baking for 1 more hour or until meat is tender when pierced. Tuck sausage or ham into sauerkraut mixture and bake for 30 more minutes or until sausage is heated through.

To serve, put sauerkraut mixture onto a rimmed serving platter. If desired, cut sausage into thick slices. Arrange meats over sauerkraut mixture. Serve with mustard, potatoes boiled in their skins, noodles, or Spätzel. Serves 6.

Pork Chops with Sauerkraut

3 -½ pound containers of sauerkraut-Use refrigerated bulk type if possible. This dish is only as good as the sauerkraut
1 apple, peeled, cored and thinly sliced
6 black peppercorns
6 juniper berries
1 cup dry white wine, or water
4 to 6 pork chops
2 tablespoons cooking oil

Rinse and drain the sauerkraut several times. Spread sauerkraut in a wide 5 quart casserole. Mix in apples, spices, and wine. Bake covered in 400º oven for 30 minutes. Meanwhile, in a large frying pan, brown the chops in the oil. Mix the chops in with the sauerkraut , cover and continue baking for 1 more hour at 325º.

Serve with egg noodles or Spätzel. Serves 4.

    

Pork Stuffed with Prunes

2-3 pounds roast, boneless, trimmed of all surface fat
½ of a 12 ounce package of pitted prunes
1 cup orange juice
¼ cup chopped onions
¼ cup chopped celery
1 chopped clove garlic
½ teaspoon cinnamon
½ teaspoon paprika
1 tablespoon olive oil
salt and pepper to taste

Preheat the oven to 350º. Chop prunes, cover with the orange juice, add spices, heat and simmer for 20 minutes, adding more orange juice if needed. Drain liquid out of the mixture, reserving it for a sauce. Sauté onions, celery, garlic in the olive oil and mix with the prunes.

Cut into the roast lengthwise, cutting into it from each side most of the way through, and open it up so it forms a large flat piece. Put the stuffing in the middle and roll it up. Tie in place.

Place on a pan and bake for about 1½ hour until interior temperature reaches 170º. Baste periodically as needed.

Stir-fried Pork with Black Bean Sauce

1 lb pork
2-3 cup vegs: carrots, broccoli, onion, peas, red peppers
3 scallion
2 tbls black bean garlic sauce (in a jar at Chinese stores)
½ - 1 cup hot water
Black bean garlic sauce

The dish depends upon "Black Bean Garlic Sauce" which can be found in all chinese stores in a jar. Lee Kum Kee brand is preferred.

Trim fat from pork, cut into thin strips. Stir fry and put aside, covered. Skip this step if you are using leftover pork, just cut it up.

Stir fry vegs till done, but crisp. Add hot water, 2 heaping tablespoons of the sauce, stir. Add chopped scallions. Bring back to a boil. You can adjust the amount of sauce to your preference.

Remove from heat and serve.

Can also be done with chicken, or without meat.