Category Archives: Pork
Thanks to all of you for getting me past the 14000 views this week! You are all awesome. In return is an awesome Aztec recipe for a soup/stew called pozole. Get out your slow cooker.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base.
Vegetarian recipes substitute beans for the meat.
The three main types of pozole are blanco/white, verde/green and rojo/red.
Red Pozole is usually made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
Slow Cooker Easy Pork Pozole
- 2 – 15 oz. cans hominy (white corn), rinsed and drained (fresh in the deli section) In our grocery store here, this is the brand I buy. I use 3/4 package.
- 1 – 16 oz. jar salsa
- 1 – litre reduced sodium chicken broth (I actually used almost 2 to get it less thick)
- 2 – 4 oz. cans diced green chile peppers undrained (to taste, truthfully, I used two thin slices)
- 1 – cup coarsely chopped onion
- 1 – T ground cumin
- 4 – cloves garlic minced
- 1 – tsp. dried oregano, crushed
- ¼ – tsp. red pepper
- 12 oz. – pork loin, cut into bite sized pieces
- Fresh cilantro snipped
In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.
Let the liner stand at room temperature for 15 minutes. Place in slow cooker. Cover and cook on LOW for 6 to 7 hours (depending on your slow cooker)…or on HIGH for 3 to 3.5 hours. Check frequently… mine was done in 5 hours on low!
Sprinkle cilantro onto each serving in large soup bowls. Serve with tortillas if desired.
OPTIONAL – In separate side bowls, provide a few sliced radishes, more chopped onion, oregano, chopped cabbage, avocado, cilantro. Let your guests choose what they want to add. I like to add some sour cream for smoothness.
Makes 6+ servings.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…
Slow Roasted Ribs (one 3 or 4 lb. rack)
- Preheat the oven to 250˚F*
- Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
- Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
- With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
- Turn the ribs over and roast for another hour.
- Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
- Cut the ribs into serving pieces and enjoy!
*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.
*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)
- ¼ cup sweet paprika
- 2 tablespoons chili powder (You could use smoked paprika instead.)
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 2 tablespoons ground pepper
- 2 tablespoons brown sugar (optional) I used this
Good use of leftover pork loin roast!
Sesame Noodles with Pork by Stacey Snacks
- 1/2 box linguine (8 oz.)
- leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
- handful of cilantro
- 1 carrot, cut into ribbons w/ a vegetable peeler
- handful of chopped scallion or chives
- sesame seeds
- canola oil for the frying pan
- 2 garlic cloves, chopped
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)
In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.
Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.
Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.
Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.
Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.
As promised that I would report on my latest find from FaithTap – https://www.facebook.com/faithtapping/?fref=ts
Slow Cooker Pork Chops
- 6 medium thick pork chops
- ¼ cup brown sugar
- 1 tsp ground ginger
- ½ cup soy sauce
- ¼ cup ketchup
- 2 cloves of smashed garlic
- salt and pepper to taste.
Pour all of the ingredients over the six pork chops and cover. The slow cooker does its magic for approximately 6 hours on low.
Results – Yes indeed they were very tender! They cooked in a little over 5 hours…by six they would have been burned dry, so watch them, depending on the thickness of your chops.
I would modify the ingredients to 1/4 cup soy and less sugar, and more garlic!
Personally I prefer my daughters slow cooker pulled pork sauce recipe with Coca Cola! https://buenprovecho.me/?s=slow+cooker+pulled+pork
While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
For more about the seasonings and some great recipes go to their site www.maplepepper.ca
If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback
Okay, so I am a day late with the new posting…AGAIN! I had a great excuse this time as we were decorating the house for the holidays and putting up our Christmas tree…I know its early, but we were having company and all of the decorations were laying out on their bed… Anyways I have had this recipe for awhile and never got around to trying it until last night (yet another excuse for delaying the posting until we tried it). It is great!
Beer Brined Pork Chops
2 cups (500 mL) dark lager or bock beer or whatever brand you have
2 tbsp (30 mL) coarse salt
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) ice cubes
1 onion, sliced
4 bone-in pork chops, 1 to 1-1/4 inches thick (about 2-1/2 lb/ 1.125 kg total)
1 tbsp (15 mL) smoked paprika (if you don’t have it just use the regular)
1 tsp (5 mL) pepper
1 tsp (5 mL) garlic powder
1 tsp (5 mL) packed brown sugar
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) dried thyme
In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.
Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.
Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.
Serve with some fresh grilled asparagus. FYI..I did not do these on the BBQ, as I just used my stove top griddle…
Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.
And now here is today’s great fall recipe!
Pan Roasted Pork with Rosemary Applesauce
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.
Serve with the warmed applesauce.
This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!
Pork Chops with Balsamic Sauce
- 2 T extra virgin olive oil
- 2 tsp. dried Italian herbs
- pinch salt
- 4 pork loin centre pork chops
- 2 T balsamic vinegar
- 1 tsp. cornstarch
- 3/4 cup sodium reduced chicken stock
In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.
In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.
Serve with the mashed sweet potatoes.
Trying out a new look for 2015…hope you like it!
We were in Cuba in February and came to enjoy the red beans and rice. Looking for a similar dish, I found a recipe for Cajun Red Beans and Rice on my friend Kevin’s site www.closetcooking.com
I used a smoked pancetta as Andouille is not common down here. The flavour was great. This recipe makes enough for four hungry people!
Cajun Red Beans and Rice (adapted from http://www.closetcooking.com)
• 2 tablespoons oil
• 1/2 pound Andouille sausage or smoked Pancetta (cut into small pieces)
• 1 cup onion (diced)
• 1/2 cup celery (diced)
• 1/2 cup green pepper (diced)
• 4 cloves garlic (chopped)
• 4 cups chicken broth or chicken stock
• 2 (19 ounce) cans red beans (rinsed and drained)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• 4 cups cooked rice (I like to go with Basmati)
1. Heat the oil in a large sauce pan over medium heat add the sausage and sauté until lightly golden brown, about 5-7 minutes, and set aside.
2. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about 1-2 minutes.
4. Add the stock, beans, sausage/pancetta, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
5. Reduce the heat to medium-low and simmer covered for at least 1 hour
6. Remove the bay leaves.
7. Mash or puree about a quarter of the beans if desired.
If you feel there is too much liquid, just let it simmer down.
Just before serving add the cooked rice.