What are your favorite pork recipes ?

Question

I love to eat pork and would welcome any new recipes.

Answer 1

TERIYAKI PORK SPARERIBS

Pork Spareribs:

Cut 3 pounds of lean pork spare ribs into 3 inch lengths. Fry ribs in 1 tablespoon of oil. Brown in skillet.
Pour out all oil and then pour in prepared Teriyaki sauce (see below) over ribs. Cook over medium heat, turning ribs over until well coated with sauce. Raise heat and glaze ribs. Be careful not to burn Teriyaki sauce.

This dish can be prepared well in advance and reheated prior to serving.


Teriyaki Sauce:

2 cups soy sauce
1 cup brown sugar
1 ounce wine or sherry
1 tablespoon ginger, grated
1 clove garlic, grated
1 teaspoon mono-sodium glutamate (MSG)

Mix soy sauce, wine, sugar and MSG and cook over very low heat until sugar is dissolved. Then add grated ginger and garlic. Cool sauce before use.

Answer 2

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Answer 3

My favorite is an oriental style grilled pork loin. Get a package of boneless pork loins. In a ziplock put some olive oil, some dark sesame oil, a bit of hot sesame oil, garlic, ginger, pepper, soy sauce, and chopped green onions. Marinate for a few hours. Then I grill them on an indoor grill like a Foreman grill. They're really good, and if there are leftovers they go great in a stir fry.

Answer 4

Pork chops, (raw, do not brown)
2 medium to large raw onions peeled and sliced into rings
Can of Cream of Mushroom with Roasted Garlic soup
Salt & Pepper to taste

In a large high sided frying pan with lid, place the raw onion slices on the bottom of the pan, spread out to form a bed of rings. Place the raw chops on top. Sprinkle salt, and pepper on the raw chops. Spread a can of Mushroom with roasted garlic soup over the chops. Add about 1/3 of a can of water (no more than that).

Cook on the stove, covered, for one hour. I usually bring it to a boil the first five minutes then back it down to low or medium low for most of the hour. Just enough to cause slow, steady bubbles in the soup mixture -- but not a rapid boil. Great served with mashed potatoes as the mixture because makes a great gravy.

If you can't find the Cream of Mushroom with Roasted Garlic soup, use regular cream of mushroom soup and add some Garlic Powder.

Answer 5

pulled pork sandwhiches!

it's so easy. all you do is take pork and put it in the crock pot all day long with a bottle of your favorite bbq sauce and then add a little water. then at the end of the day for dinner, open the lid and the pork is done! put it on some nice dinner rolls and you have a really good sandwhich! :)

Answer 6

Roast Pork.
Criss cross the skin with a sharp knife 12mm apart and rub with salt
At each junction press in a whole clove
Place in a roasting dish and put in a pre-heated 180C oven for 30 minutes, and the reduce the heat to 165c.
A 2.7kg leg requires a cooking time of 30-35 minutes per 500g. You are looking at 5 hours cooking time plus the time it takes for your oven to get up to temperature and the resting time.
Add your vegetables when you remove the meat to rest and boost the heat to 180C again.
If the skin isn’t crackling, return to the oven and place on a rack near the top of the oven.
A roast that size needs at least 30 minutes to rest covered with tin foil in a warm place, which gives the vegetables plenty of time to cook.

Answer 7

Take a pork loin, cut lengthwise along its topabout 2/3's of the way through. Stuff monterey jack cheese, green chili, onion and minced garlic. Wrap it with panchetta, or bacon and tie it tightly shut and bake it in medium heat until thoroughly cooked.

Answer 8

Here's a pork spareribs recipe. I love it!!!!!
Grilled Spareribs With Cherry Cola Glaze

4 servings

4 (12 ounce) cans cherry cola (flat)
2 cups cherry jam or cherry preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
7-7 1/2 lbs well-trimmed pork spareribs


Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes.
Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.
Transfer glaze to large bowl. Position racks in top and bottom thirds of oven and preheat to 325 degrees F.
Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in aluminum foil, enclosing completely.
Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets.
Prepare barbecue (medium-low heat).
Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total.
Serve, passing reserved glaze separately.

Answer 9

I love to season and fry pork chops, Drain of all oil and add a can of sauerkraut over the chops and simmer. They are good if you season your chops add sauerkraut and bake.

Answer 10

Are you Muslim? Muslims don't eat pork.