Recipe: 56 Pork Recipes - Part 3 of 4

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10-15-99: 56 Pork Recipes - Part 3 of 4

Gina,.Fla (04:23:44) : Onelia Fredora's Sweet and Sour Pork Roast

1 4-5 lb. pork roast
salt and pepper to taste
1 T. oil
1 12 oz. bottle chili sauce
1 12 oz. jar apricot preserves
1 16 oz. can chunk pineapple
1 green pepper, cubed

Season roast with salt and pepper. Brown in oil in Dutch oven. Cover and bake 1 hour at 250. Add chili sauce and preserves and bake 5 hours. Add pineapple and green pepper and bake 1 more hour. Serves 8-10

Lottie-AK (04:19:47) : GREEN MOLE (MOLE VERDE) (From San Francisco Chronicle)
Green mole is great as a sauce - just omit the pork. Pair it with fish, grilled chicken breasts or rice.

-- 2 pork tenderloins (about 3 pounds)
--2 to 3 tablespoons canola oil
-- 1 onion, stuck with 2 whole cloves
-- 2 garlic cloves
-- 1 teaspoon salt
-- 1 chipotle chile
--1 1/2 cup water or chicken broth
Salsa
-- 1/2 cup pepitas (raw pumpkin seeds)
-- 1/2 cup blanched almonds
-- 1/2 teaspoon cumin seeds
-- 1 tablespoon canola oil
-- 1 medium onion, chopped
-- 12 tomatillos, husks removed
-- 3 garlic cloves
-- 2 to 3 serrano chiles, stemmed
-- Pinch Ceylon cinnamon or canela (optional)
-- 1 to 2 teaspoons pureed chipotle chile
-- 2 cups chicken broth, or more as needed
-- Salt to taste
-- 1/4 cup chopped cilantro

Cut the pork into 2-inch chunks; dry well with paper towels. Heat the oil in a Dutch oven. When almost smoking, add the meat (work in batches, do not crowd the pan) and brown well on all sides. Remove each batch as it browns. Drain off excess oil. Return all the meat to the pan, along with the onion, garlic, salt, chipotle and the water or broth. Simmer over low heat, partially covered, for 30 minutes.

To make the salsa: Toast the pumpkin seeds in a wide skillet until they are golden and slightly puffed. Be careful, some may jump out of the pan. Remove the seeds and set aside. Add the almonds to the same skillet and toast until barely golden. Remove and set aside. Add the cumin to the same skillet and toast until aromatic; set aside. Add the oil to the skillet, and when it is hot, add the onion and saut until softened, about 5 minutes. Place tomatillos on a baking sheet and broil for about 3 minutes per side, turning once. Place the tomatillos in a blender. Add the pumpkin seeds, almonds, cumin, the saut ed onion, garlic, serrano chiles, cinnamon and chipotle; puree, adding a little broth to help with the process. Pour into in a deep skillet, adding about 1 cup broth. Reserve the remaining broth to use later if the sauce is too thick (anything with tomatillos tends to gel after sitting). Bring the mole to a simmer, then add the cooked pork. Simmer for about 10 minutes, until the flavors meld. Add salt if needed. Stir in the cilantro just before serving. Accompany mole with rice and plenty of warm corn tortillas for sopping up the sauce.
Serves 4.

Gina,.Fla (04:19:05) : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)

The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, saut ed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting through the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....

8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.

Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook till chops are tender about 20 mts.
Makes 4 servings

Marie,Tx (04:13:37) : Barbara Que Spare ribs

2 1/2 lb pork ribs
1 large onion finely chopped
3 cloves garlic, crushed
2 bay leaves
1 t. ground cumin
1 t. mild chili powder
3 T. cider vinegar
2 T. tomato ketchup
1 T. soy sauce
2 T. honey
1 can (14oz/400 g) crushed tomatoes
salt to taste
freshly ground black pepper

Preheat oven to 400F. Put spareribs into a flameproof casserole dish and bake 30 minutes.

Lottie-AK (04:04:06) : POLENTA PIE WITH PORK IN SALSA VERDE (From San Francisco Chronicle)
Pork & Salsa Verde
-- 3 pounds boneless pork butt or shoulder, cut into 3/4-inch cubes, fat trimmed
-- Salt and pepper to taste
-- About 6 tablespoons vegetable oil
-- 1 large red onion, chopped
-- 8 garlic cloves, minced
-- 3 serrano chiles, seeded and minced
-- 1 tablespoon dried oregano leaves, crumbled (Mexican oregano preferred)
-- 3 cups chicken broth
-- 2 pints fresh salsa verde (see note)
-- 2/3 cup sour cream
-- 1 cup grated queso fresco (see note)

The Polenta
-- 4 cups water
-- 2 cups heavy cream
-- 2 teaspoons salt
-- 2 cups polenta
-- 2 teaspoons dried oregano leaves, crumbled
-- 1 cup grated queso fresco

Pork in Salsa Verde: Season the pork with salt and pepper. Place a large, heavy stock pot over medium-high heat. When quite hot, add enough oil to cover bottom of pot. Heat until almost smoking. Carefully add pork in batches. Do not crowd pan or meat will stew instead of fry. Brown pork for a few minutes on one side; stir and brown again. Do not stir frequently or meat will not reach a golden- brown color. When meat has browned on both sides, remove from pan with a slotted spoon; set aside. Repeat with remaining pork, adding more oil if necessary, until all meat has been browned; set aside.

Add the onion to the pan and saut in any remaining oil for a few minutes until tender. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits of pork. Add the garlic, chiles and oregano and saut for 2 minutes, stirring occasionally. Return the pork to the pan. Add the chicken broth and the salsa. Bring to a boil, then reduce heat and simmer uncovered until the meat is very tender, about 1 hour and 15 minutes. During cooking, keep an eye on the level of liquid. If the meat is not submerged, add water. When the pork is tender, season to taste with salt and pepper.

For the Polenta: Preheat the oven to 375 degrees. Combine the water, cream and salt in a small saucepan and heat until almost boiling. Combine the polenta, oregano and cheese in a large mixing bowl; stir until combined. Stir in the hot liquid, making sure to incorporate all of the ingredients and smooth out any lumps. Pour evenly into two 13 x 9-inch baking pans. Bake for 10 minutes. Stir, then bake 25 minutes longer. Reduce oven temperature to 350 degrees. Ladle the stewed pork over the polenta. Dot with the sour cream, top with shredded queso fresco and
bake for 20 minutes, until heated through.

Notes: Fresh salsa verde is becoming widely available at supermarkets and specialty stores, along with fresh tomato salsa. If unavailable, look for jarred tomatillo or green chile salsa, available in the Hispanic sections of some supermarkets. Queso fresco, a salty white cheese, also is available in many supermarkets. It usually comes in 12-ounce rounds, just the right amount for this recipe. Serves 12.

Gina,.Fla (03:57:09) : EMERIL'S GRILLED PORK TENDERLOIN WITH APPLE CIDER GLAZE AND A CREOLE MUSTARD REDUCTION SAUCE
Recipe Courtesy of Emeril Lagasse, 1999

Glaze:
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mace
1/4 teaspoon cardamom
Salt
1 cup Brandy
4 cups apple juice
1 cup champagne vinegar
1/4 cup melted butter
2 tablespoons cornstarch
2 tablespoons water

Pork:
3 pound boneless pork loin, trimmed
Creole Seasoning
1/2 cup Creole Mustard
2 cups veal reduction
1 recipe Mashed Root Vegetables
1 recipe Turbo Dog Braised Cabbage

For the Glaze:
In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute.

In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.

Preheat the oven to 450 degrees F.
Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees F and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes.

To serve, spoon the mashed root vegetables in the center of each plate. Place the cabbage around the potatoes. Slice the pork into 1/2-inch pieces. Lay a couple of the slices against the potatoes. Spoon the sauce over the pork and garnish with parsley.

Yield: 8 servings

Gina,.Fla (03:53:32) : Pulled Pork Sandwiches
Texas and Midwestern Style
8 Servings

2 pounds pork shoulder, cut into large cubes
2 cups chopped onions
2 cups chopped green bell peppers
1/2 cup firmly packed light brown sugar
1 teaspoon dry mustard
1 tablespoon chili powder
1/4 cup red wine vinegar
2 teaspoons liquid smoke
6 ounces tomato paste
2/3 cup apple juice
8 sandwich rolls

1. Preheat oven to 325 degrees. Combine pork, onion and bell pepper in 3 quart casserole.

2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

3. Cover and bake until meat is very tender and breaks apart, 3 1/4 hours to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.

Lottie-AK (03:52:17) : CROCKPOT CHILI VERDE

1 Onion; coarsely chopped
1 Bell pepper, green; coarsely Chopped
4 Garlic clove; minced
1 Tbsp Olive oil
4 oz Green chile, canned diced
1 Jalapeno; diced (opt)
7 Tomatillo, fresh or one medium can --chopped
2 lb Pork, lean; trimmed & cubed
2 tsp Oregano
2 tsp Sage
1 tsp Cumin
1 tsp Red pepper flakes
1/2 cup Beer

First, saut one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos (or more!), sliced. Add tomatillos in the pot. Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you saut ed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, cumin seed. (If you like your food more seasoned than most, as my husband and I do, add more of all these herbs and spices)Salt and pepper to taste. Add beer.

This crockpots all day, or could be simmered for probably about 2 hours
Traditionally, this is served in bowls, with hot flour tortillas, salsa and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. For burritos, separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy.

Gina,.Fla (03:52:01) : Adam and Eve Ribs

8 country style pork spare ribs
Dr. Pepper, NOT diet
6 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, chopped
Your favorite BBQ sauce (I use Honey BBQ Sauce)

Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender.

Place ribs in baking pan. Pour BBQ sauce over ribs. Bake at 350 for about 30 to 45 minutes. Or they can be put on a BBQ grill.

Gina,.Fla (03:48:23) : Joel's New York Style Salsa Italiana

This sauce is Joel's creation. I have made it and it is "to die for"...simply the best!

56 ounces tomatoes, canned -- chopped or crushed
1/2 cup dry red wine
7 whole cloves garlic -- paper removed
2 large sweet onions -- sliced, 1/2 moons
3 tablespoons butter
2 tablespoons olive oil
2 cups mushrooms -- quartered and sliced
1 1/2 pounds pork neck bones
salt and pepper to taste
2 teaspoons accent seasoning mix
1/8 teaspoon cayenne pepper

1. Place the 3 tablespoons of butter and the olive oil into a large saut pan. Once the oil has been brought to a medium heat, throw the onions, mushrooms, whole garlic, and pork neck bones into the pan. Saut for about 10 - 15 minutes.

2. Add the chopped/crushed tomatoes along with 1/2 cup of dry red wine, salt and pepper, accent and cayenne. Allow to simmer on low heat for about 1 hour. Stirring the sauce every now and then to prevent it from sticking to the bottom of the pan. After about an hour of simmer, the sauce should be reduced, thick and intensified. Remove the pork neck bones from the sauce and spread out on a cookie sheet to allow to cool. Once it is cooled, carefully to pull off the small pieces of meat, and then return the meat to the sauce.

Serving Ideas : Use over pasta or with Rollatini.

NOTES : I use a large piece of foil placed over the pan...and then with a very sharp knife, tap, triangle type holes (using the tip held sideways) into the foil. It allows the steam to escape while effectively inhibiting splatters.