whats the best recipe you can make with pork?

Answer 1

Try a stir fry or
Glazed Pork Tenderloin

Ingredients
2 pork tenderloins, well-trimmed, about 12 oz (0.375 g) each
1 tbsp (15 ml) EACH garlic powder, chili powder
1 1/2 tsp (7 ml) sugar
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1 cup (250 ml) apricot jam
1/3 cup (75 ml) barbecue sauce
1 tsp (5 ml) grated ginger root
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) hot pepper sauce
3 tbsp (45 ml) lime juice


Cooking Instructions
Combine garlic powder, chili powder, sugar, salt and pepper; rub into tenderloins. Cover; refrigerate 4-24 hours. Melt jam over medium heat. Add remaining ingredients. Remove 1/2 cup for basting; reverse remainder. Bake tenderloins at 400°F (200°C) for 15 minutes. Baste on all sides; bake 10 minutes; baste again. Bake until internal temperature is 160°F (70°C), about 5 minutes. Remove from oven; tent loosely with foil for 5-10 minutes before slicing. Slice and serve wth reserved sauce as an appetizer or drizzled with sauce as a main dish.

Answer 2

I'm rather fond of this pork and mushroom strog, for a quickish supper:

Get some lean pork and chop it into bite-sized chunks (not too small).

Chop up and fry about 1 lb flat mushrooms in butter, with a chopped up onion, until the juices are running well and the onion is golden. Remove to a plate.

Fry ithe pork, til just coloured, as quickly as possible. (Do it in batches if necessary, don't crowd the pan while you're doing this.) Then pour in 1/3 pint of white wine and let it bubble down to about half its original volume. (I sometimes remove the pork for this stage if it seems to be getting overcooked).

Return everything to the pan and stir in c.200 ml creme fraiche or sour cream, mixed with a dessertspoon or so of whole-grain mustard and 1 tblsp lemon juice. Bring everything back up to heat, then serve, with white rice and maybe some broccoli.

Answer 3

PORK WITH LEAK IN WHITE WINE

dice pork
gently fry in sauspan in a little olive oil
when golden add 1 glass of white wine and season
add water as required (not too much as when you add the leaks they will give out their own juice) let simmer until half done (about 40 minutes)

meanwhile:

cut leaks into 1 inch thick rings
add to meat and let simmer all together for a further half an hour or so.

DO NOT stir the ingredients (as leaks will break up) just shake the pan now and then.

ENJOY!

Answer 4

Grandmas spagetti sauce

extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.

Answer 5

Orange Glazed Pork Loin

1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 rolled boneless pork loin roast (5 lb)

GLAZE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350ºF for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160ºF, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze. Yield: 12-16 servings.

Answer 6

Pork Pilaff;

Ingredients:

1/2 - 1lb Diced pork
2oz BUTTER (not oil or other emulsifier)
I cup Long grain Rice
I onion (Sliced NOT chopped)
! & 1/4 pts Stock
3 Tbls Soy Sauce
Curry Powder
Cumin
Garam Masala
Quantity of mixed veg - this can be frozen veg if defrosted.

Method:

Melt butter in large frying pan/Wok. Add pork and onion and fry for several minutes until pork is light brown. Scoop out with slotted spoon (saving as much butter in pan as possible) and place in casserole dish or (preferably) Slow Cooker. Put rice into pan and stir until rice has absorbed butter. Add stock, soy sauce,and spices and bring to boil. Empty pan into Slow Cooker/casserole dish. If Slow cooker - put on 'high' for 1st 30 mins then turn down to low.Cook for 3 - 4 hrs. If Oven - cook at 180oC for 1 - 2 Hrs (until rice has absorbed all liquid). Finally add mixed veg and stir in. Return to cooking for 30 mins.

Serve.

Answer 7

get youself a nice big piece of belly pork, wash but do not salt. place in very hot oven for 30 mins then turn down heat to low/med for at least 3 hours. most of the fat renders out and you can use this for lovely roast potatoes. The pork will be lovely and tender and lean.

Answer 8

MSG ID: 3119298

APPLE STUFFED PORK ROAST

1 small apple, chopped
1/2 cup soft bread crumbs
1/4 cup chopped celery
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons sliced green onions
Dash ground nutmeg
2 tablespoons apple juice or apple cider
3/4 pound pork tenderloin, trimmed of separable fat
1/2 cup apple juice or apple cider
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider. Butterfly the pork tenderloin. Cover meat with clear plastic wrap. Pound with a meat mallet to ½-inch thickness. Spread stuffing over meat. Roll up from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tablespoon apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350' oven for 1 to 1¼ hours or till meat is no longer pink, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes. Meanwhile, in a small saucepan stir together the ½ cup apple juice or ½ cup apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast. Makes 4 servings.

Answer 9

Dark soya sauce stewed pork
Ingredients:
1) 3 to 4 pcs Lean meat with bit of fat and slice into fairly big pieces
2) Peel about 10 to 15 garlics
3) 6 spoonfuls of dark soya sauce (tao you)
4) 3 boiled eggs
5) Tau pok (in Asian)
6) Handful of raw pepper seeds (to be crushed lighty)

Preparation:

1) Boil half pot of water
2) once silghtly boiled, throw in the garlics and the crushed pepper
3) Continue to boil the water with garlic and pepper till the fragant smell is out (around 5 to 8 mins)
3) Put the sliced lean meat into the boiled water
4) Let it cooked for about 15 mins or more to 20 mins.
5) Put in the dark soya sauce and let it cooked further for 20 mins.
6) Put in the eggs and the tau pok (if any) in the stew and let it cooked for long till like 20 mins more.
7) Serve with rice or noodles.

Note: Can even stew for 2 days more if the sauce is still have more in the pot. Can eat for 2 days. No prob.
.

Answer 10

here is a fast ez way: I use either pork chops,with or without the bones, or a pork loin and cut slices out of it. brown in a skillet with a little oil or butter, and open a can of cream of mushroom soup or cream of chicken, add one can of water to soup in a bowl and whisk it to get the lumps out, while pan is Hot, pour in the soup mix, and all the brown good stuff that is stuck to the pan will go into the soup mix and turn it into gravy. turn heat down to low and simmer as long as you want. the longer you simmer it the more tender the meat gets. salt/pepper to taste...delicious, cheap, and fast!