Category: Pork

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Coconut Braised Chicken with Chorizo and Potatoes

This recipe of Coconut Brasied Chicken with Chorizo and Potatoes has been adapted from an article in Food & Wine Magazine. The changes make the meal a familiy friendly version. I like to serve it along side broccoli or green beans.

Coconut Braised Chicken with Chorizo and Potatoes
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This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Coconut Braised Chicken with Chorizo and Potatoes
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This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Ingredients
Instructions
  1. Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
  2. Preheat oven to 425 degrees.
  3. Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
  4. Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
  5. Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
  6. Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.
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Slow Cooker Pulled Pork

Add the Pork Roast to your Slow Cooker in the morning and you will have a wonderful aroma to come home to in the afternoon.  It is quick to pull together – even before school/work if you are organized the night before.  Try the pulled pork with a coleslaw salad on the side or in your sandwich.

Pulled Pork
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Try this pulled pork recipe in mini slider buns or as a quesadilla with monterey jack cheese. An apple salad can be made using mixed greens, chopped apple, toasted almonds and shaved aged cheddar. A dressing made with 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon honey, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper.
Pulled Pork
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Try this pulled pork recipe in mini slider buns or as a quesadilla with monterey jack cheese. An apple salad can be made using mixed greens, chopped apple, toasted almonds and shaved aged cheddar. A dressing made with 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon honey, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper.
Instructions
  1. Prepare carrots by scrubbing off any dirt or peeling and roughly chopping.
  2. Prepare celery by washing and roughly chopping - extra leaves can be added.
  3. Remove outer skins and chop the onion in half and then into quarters.
  4. Place all vegetables in the bottom of your slow cooker.
  5. Remove pork from the package and leave on any strings. Using tongs place roast on a plate and rotate to sprinkle with salt and pepper.
  6. Heat large dutch oven or other heavy duty pot on the stove on medium high heat. Wait a minute or 2 and add enough canola oil to lightly line the bottom of the pot.
  7. Add pork and brown on all sides - including the ends. Pork should release to rotate when it is brown. Use oven mitts and tongs as the oil will splatter.
  8. Place browned roast on top of vegetables in the slow cooker.
  9. Reduce heat on your stove to low. Slowly pour in half the beer and scrape up any brown bits.
  10. Pour the contents of your dutch oven into the slow cooker along with the remaining beer.
  11. Cover and cook on auto shift (which is high then low for a total of 8 to 10 hours on most slow cookers). If you are home rotate the roast half way through the cooking time.
  12. At least 30 minutes before dinner time remove the roast from the slow cooker onto a cutting board. Turn off slow cooker.
  13. Place a strainer over a medium sized bowl and using oven mitts pour the remaining contents into the strainer. Reserve 1 cup of the liquid and add back into the slow cooker. Vegetables and remaining broth can be discarded.
  14. Remove any string from roast and discard. Using a knife and a couple of forks shred the meat until the roast is pulled apart. Discard any fat or bones and put meat back into the slow cooker.
  15. Mix meat together with broth and 1 cup of BBQ sauce. Turn slow cooker to warm until ready to serve.
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Bolognese Sauce

My neighbour Joanne first introduced us to bolognese sauce and it has become a favourite of ours especially after a day of fresh air. It is not your traditional pasta sauce. With a broth and wine base the meat mixture is the star of the show. Leftovers are always popular at our house my favourite is the sauce added to a parmesan rissotto with some peppery arugula and our friend Michelle likes to serve it with grilled polenta. You can also add more of a tomato base and freeze the leftovers for another pasta meal.

Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Ingredients
Instructions
  1. Melt butter in a dutch oven or other heavy-duty pot over medium heat until it begins to sizzle. Add onion, carrots, celery and pancetta. Cook over medium heat for approximately 7 minutes stirring frequently until onions look translucent.
  2. Add beef, veal, pork, 1/2 teaspoon kosher salt and a few grinds of pepper. The salt will help extract the juices from the meat. Now add the oregano and parsley. Cook stirring constantly, scraping bottom of the pan with a wooden spoon or spatula until meat is cooked but should not get too dry or too browned.
  3. Raise heat to medium high and add 1/2 cup milk and cook scraping bottom of the pan until almost absorbed.
  4. Add nutmeg and 1/4 tsp pepper. Stir in wine and simmer until approximately 5 minutes.
  5. Add tomatoes and 1 1/2 cups broth. At this point you can transport home and simmer for 3 hours at home.
  6. Simmer partially covered stirring every 15 minutes so that liquid can reduce. Turn heat to low and continue simmering for 3 hours. Add more stock if it is needed to keep moist. Using a large spoon you can skim off some of the fat that will rise to the surface of your sauce as it cooks.
  7. Cook pasta according to instructions until al dente.
  8. Stir in remaining 1/4 cup milk 5 minutes before serving and season with salt and pepper to taste.
  9. Toss with pasta and serve with grated parmesan cheese and fresh parsley if desired.
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Baked Spring Rolls

These Baked Spring Rolls are made with pork and a mixture of vegetables and can be served along side an easy fried rice or salad. One recipe will make approximately 35 spring rolls so you can have some with dinner and then some in the freezer for another time.  It is fastest to use a food processor but you could also chop the garlic, onion, jicama and grate the carrot.  This recipe is compliments of Nerlyn, she often gets together with friends to make hundred’s of these for the freezer. See “Sticky Tips” below for a vegetarian version.

Baked Spring Rolls
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Spring rolls are perfect to make with a friend. Rolling can take about 40 minutes depending on how large you make your wraps so it is the perfect time to socialize. Though children love to eat this spring rolls the process can be difficult for most - rated 14+.
Baked Spring Rolls
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Spring rolls are perfect to make with a friend. Rolling can take about 40 minutes depending on how large you make your wraps so it is the perfect time to socialize. Though children love to eat this spring rolls the process can be difficult for most - rated 14+.
Instructions
  1. In a food processor pulse garlic cloves until minced, remove and set aside in a small bowl.
  2. Next peel and quarter the onion and process onion until finely chopped. Remove and set aside.
  3. Peel and slice carrots into 3 cm pieces and process in the food processor until finely chopped. Remove and set aside.
  4. Peel and roughly chop the jicama and process in the food processor until finely chopped.
  5. Add 2 teaspoons canola oil in a 12 inch frying pan heated over medium heat. Add chopped onion and cook on medium low stirring often for approximately 8 minutes until soft but not brown. Add garlic and cook stirring constantly for 1 minute.
  6. Add pork breaking up into small pieces with a spatula and continue to cook until pork is no longer pink, approximately 10 minutes.
  7. Add carrots and cook for approximately 3 minutes. Stir in the jicama, oyster sauce and pepper. Remove from heat to cool a bit before rolling.
  8. Fill a small bowl with water. Cover the spring rolls wrappers with a damp paper towel while rolling so they don’t dry out.
  9. Lay one spring roll wrapper on a clean work surface with the point facing up and place 2 tablespoons of filling on the top 1/3 of the wrapper. Fold the 2 side points into touch each other and dab with a bit of water to hold together. Then starting from the top roll the wrapper around the filling. Dab the bottom corner with water and roll up to seal.
  10. Repeat with the remaining filling and wrappers. One batch should make 35-40 spring rolls.
  11. Freeze rolls on a cookie sheet and then transfer to a container until ready to bake.
  12. Lightly grease a baking sheet with canola oil and add the spring rolls brushing or spraying the tops with oil.
  13. Bake from frozen at 400 degrees for approximately 20-25 minutes turning once. Spring rolls should be crisp and golden.
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Pork Tenderloin & Vegetable Quinoa Salad

The marinated pork tenderloin paired with the quinoa salad it is a no sweat recipe for kids to make because it doesn’t involve much stove top cooking. If you want to host an event but have only a couple stove burners this is the perfect recipe for your home.

Pork Tenderloin
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This marinated pork tenderloin recipe is great on the BBQ or in the oven. Pair it with the vegetable quinoa salad, potato latkes or pierogies with apples and a green vegetable.
Pork Tenderloin
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This marinated pork tenderloin recipe is great on the BBQ or in the oven. Pair it with the vegetable quinoa salad, potato latkes or pierogies with apples and a green vegetable.
Ingredients
Instructions
  1. In a large ziplock bag combine all liquid ingredients, add the tenderloin, seal the bag and mix together with your hands.
  2. Place ziplock bag in the refrigerator and marinate 2 hours or all day.
  3. Forty-five minutes before dinner remove the pork from the refrigerator and preheat your grill to high or oven to 400 degrees.
  4. Turn the grill to medium low and bbq or bake for approximately 20-30 minutes. After 10-15 minutes rotate tenderloin and baste with any sauces remaining. Internal temperature should be 145 degrees. Let stand under foil for 5 minutes before slicing.
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Quinoa Salad
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Quinoa is that super grain with lots of protein that keeps well in the refrigerator.  When I make this salad I usually double the recipe so that after we enjoy it with dinner then I can have it for lunch during the week.  In the summer this salad goes well along along side one of your barbeque favourites.
Quinoa Salad
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Quinoa is that super grain with lots of protein that keeps well in the refrigerator.  When I make this salad I usually double the recipe so that after we enjoy it with dinner then I can have it for lunch during the week.  In the summer this salad goes well along along side one of your barbeque favourites.
Ingredients
Instructions
  1. Combine broth (or water) and quinoa in a small pot and bring to a boil. Cover and simmer for 15 minutes and then let sit for 5 minutes and fluff with a fork. If you are cooking in a group cook all quinoa in a larger pot.
  2. While quinoa is cooking you can prepare the vegetables. Peel and grate the carrot, finely chop the broccoli, dice the pepper and thinly slice the green onions using kitchen shears.
  3. Toast the almonds and set aside until ready to serve. These could go home in a small container or ziplock bag. All other ingredients can be combined in a bowl and served at room temperature or refrigerated until dinner.
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Pork, Apples and Potato Latkes

Here you will find 3 recipes in one because they go well together and are possible to prepare before dinner.  The pork is put in a marinade for cooking later, the latkes can be made ahead of time and then warmed in the oven before serving and the sautéed apples can be served at room temperature. With the effort for this meal you will want to be working and chatting with a friend.

Pork Tenderloin, Two Potato Latkes and Sautéed Apples
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This meal is great served with green beans or asparagus and sour cream is optional.  You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.
Pork Tenderloin, Two Potato Latkes and Sautéed Apples
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This meal is great served with green beans or asparagus and sour cream is optional.  You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.
Ingredients
Pork Tenderloin Recipe:
Two Potato Latkes Recipe:
Sautéed Apples Recipe:
Instructions
Pork Tenderloin
  1. In a large ziplock bag combine all liquid ingredients, add the tenderloin, seal the bag and mix together with your hands.
  2. Place ziplock bag in the refrigerator and marinade at least 2 hours.
  3. Forty-five minutes before dinner remove the pork from the refrigerator and preheat your grill to high or oven to 400 degrees.
  4. Turn the grill to medium low and bbq or bake for approximately 20-30 minutes. After 10-15 minutes rotate tenderloin and baste with any sauces remaining. Internal temperature should be 145 degrees. Let stand under foil for 10 minutes before slicing.
Potato Latkes
  1. Peel and chop potatoes and onions into quarter sized pieces that will fit in the grating slot of your food processor.
  2. Grate baking potatoes, sweet potatoes and onion in the food processor - discard or chop any pieces that get stuck in the machine.
  3. Cut a square piece of cheese cloth about 30 cm in size. Scoop out grated vegetables onto the cheesecloth.
  4. Over a large bowl or the sink squeeze out liquid from the mixture until it is mostly dry.
  5. Repeat with the remaining mixture.
  6. In a large bowl combine potato mixture, eggs, flour, salt and pepper.
  7. Heat a large non-stick frying pan over medium high heat with 1 tablespoon of olive oil.
  8. Turn your stove to medium. Scoop about 1/4 cup of the mixture into the shape of a pancake and place in the pan. If you use your hands you can squeeze out a bit more liquid before adding to the pan but not too much or you will loose all the egg. Use a spatula to compress the pancake and cook until latke has turned a golden brown colour and is cooked through approximately 1.5 to 2 minutes. The latke should hold shape if you wait long enough before flipping.
  9. Add oil to the pan as needed to finish all latkes. Place on a large baking sheet to cool and transport home.
  10. Before dinner preheat oven to 375 degrees on convection bake and reheat latkes for approximately 3 minutes and flip and then 3 minutes more. Serve warm with sautéed apples and sour cream if desired.
Sautéed Apples
  1. In a small measuring cup whisk together water and cornstarch.
  2. In a large saucepan add all ingredients including 2 tablespoons of sugar and cook over medium heat stirring occasionally until apples are tender soft liquid has become a sauce. Approximately 10-15 minutes. Taste and add more sugar if desired.
  3. Cool to room temperature.
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