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

Pork with Red Cabbage

(Porc aux Choux Rouges)

¾ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon allspice
3 cloves garlic, minced or pressed
2½ to 3 pound pork loin roast, boned, rolled and tied, shoulder cut, center, or loin end
7 tablespoons olive oil (almost½ cup)
1 onion, thinly sliced
1 medium carrot, chopped
2 tart apples, peeled, cored and chopped
1 small red cabbage (about 1-2 pound) finely shredded
4 tablespoons cider vinegar
1/8 teaspoon ground nutmeg
1 cup dry red wine (alternate, chicken broth)
1 bay leaf

In a small bowl, mix thyme, salt, pepper, allspice, and two garlic cloves, chopped. Rub into meat. Cover and refrigerate at least 2 hours, or overnight.

In a wide frying pan, or 5 to 6 quart kettle over medium heat, sauté in 4 tablespoon of the oil, the onion, carrot and the third garlic clove. Cook, stirring occasionally, until soft, but not browned, about 5 minutes).

Add the apples, cabbage, vinegar and nutmeg. Cook, stirring over medium high heat until cabbage is limp. Spoon cabbage mixture into a wide, shallow 4 to 6 quart casserole.

In the same pan, heat remaining three tablespoons oil over medium heat. Add meat and brown on all sides. Make a well in center of cabbage mixture large enough for meat, and place meat in the casserole. Deglaze the pan with some wine or broth and add to casserole.

In a small pan over high heat, bring wine and bay leaf to a boil; pour over cabbage mixture. Bake, covered, in a 325º oven for about 2 hours or until meat thermometer inserted in center of roast registers 170º.

Transfer meat to a platter, and lift the cabbage mixture onto platter with a slotted spoon. Keep warm. Save the juices.

In a pan over high heat, boil the juices, uncovered, until reduced to about 1 cup. Cut the meat into slices; serve the juices as a gravy.

Makes 6 to 8 servings. Serve with noodles or Spätzel.

    

Stir-fried Pork with Orange Juice

3-4 pork tenderloins or boneless pork chops
1 tablespoon olive oil
½-½ cup orange juice
½ jar small whole onions (or other veg)
1 tablespoon cajun spice
2 tablespoon balsamic vinegar

Trim fat from pork. If thick, cut into 2 thin slices each, to about½ inch thick. Dust the pork with the spice on both sides. In a large pan, add the oil, and under medium heat, fry the pork for a few minutes on each side, till mostly done. Meanwhile, if you use frozen vegetables, pour hot water over them to defrost them. For the canned onions, pour off the liquid. Some vegetables, like carrots, may need to be partially cooked in water or in a microwave.

Add the orange juice and vinegar, bring to a boil. Add the vegetables, cook covered till done (only a few minutes). Serve.

Stir-fried Pork with Vegetables

3-4 pork tenderloins or boneless pork chops (see below).
2 tablespoon olive oil
½-½ cup chicken broth or juice from vegetables
1 cup frozen peas (or other veg)
½ jar small whole onions (or other veg)
1 tablespoon cajun spice
2 tablespoon balsamic vinegar

Trim fat from pork. If thick, cut into 2 thin slices each, to about 3/8 inch thick. Dust the pork with the spice on both sides. In a large pan, add the oil, and under medium heat, fry the pork for a few minutes on each side, till done. Meanwhile, if you use frozen vegetables, pour hot water over them to defrost them. For the canned onions, pour off the liquid, which can be used in place of broth. Some vegetables, like carrots, may need to be partially cooked in water or in a microwave.

Pour off excess fat. Remove the meat temporarily to a dish. Deglaze the pan with the vinegar, scraping the pan clean with a wooden spatula. Add the broth, bring to a boil. Add the vegetables, cook covered till done (only a few minutes). Return the meat to the pan with any drippings. Thicken the gravy as below (optional). Serve. To thicken gravy, prepare beforehand a mixture of 1 tablespoon of flour or cornstarch to 3 tablespoons cold water. Mix. Remove the gravy from the heat (if you don't, you get dumplings). Stir in the thickening mixture a bit at a time till the gravy reaches the desired thickness.