For The "LOVE" Of Pork

24

Replies

  • Alex_is_Hawks
    Alex_is_Hawks Posts: 3,499 Member
    Pork the one you love.

    oh sorry....grammar

    Pork. The one you love
  • InForBacon
    InForBacon Posts: 1,508 Member
    You put the pound of bacon in the frying pan, fry until chewy yet cripsy, enjoy over/under something, by itself, dipped in ice cream, and/or covered in chocolate.
  • Alex_is_Hawks
    Alex_is_Hawks Posts: 3,499 Member
    You put the pound of bacon in the frying pan, fry until chewy yet cripsy, enjoy over/under something, by itself, dipped in ice cream, and/or covered in chocolate.

    i love you. I will never leave you....

    and marry me
  • dirty_dirty_eater
    dirty_dirty_eater Posts: 574 Member
    Pork the one you love.

    oh sorry....grammar

    Pork. The one you love

    4860839622_7baabce0ab.jpg
  • Clm81401
    Clm81401 Posts: 61
    My, "FALL BRINE". For pork or poultry.

    1/3C packed brown sugar
    1/3C kosher salt
    1T minced garlic
    2 bay leaves
    1/2T fennel seed
    1t brown mustard seed
    1 cinnamon stick
    1/2T ginger powder
    10 cloves
    1/2T crushed red chili flake
    5 juniper berries
    1/2T black pepper corn
    1/2T onion powder
    1 1/2G water
    small bag of ice
    kitchen sink if there are no dishes in it..lol

    Put it all in a large pot except the ice. Bring to slow boil. Add enough ice to melt the ice with out having cubes. Put pork in and refrigerate 4 hours to 24 hours. Longer than 24 hours and thing can become mealy. Remove the meat rinse off pat dry and there you go.
  • shadus
    shadus Posts: 424 Member
    Lb of Bacon.
    Oven.
    350, 25m each side.

    Crispy, tasty, bacon. Just sayin'
  • FritzTheCat1030
    FritzTheCat1030 Posts: 7 Member
    Coffee-Crusted Pork Tenderloins

    Good grilling recipe. Need to let marinade 4 hours to overnight.

    2 to 3 Pork Tenderloins(1-2lbs)
    3 Tbs ground coffee
    1 Tbs coarse salt
    1 Tbs dark brown sugar
    1 Tbs unsweetened cocoa powder
    2 Tsp sweet paprika(Hungarian)
    1 Tsp ground black pepper
    1 Tsp garlic powder
    1 Tsp onion powder
    1/2 Tsp ground cumin
    1/2 Tsp grouind coriander
    2 Tbs canola or olive oil
    2 Cups wood chips(I use mesquite) soaked in water for 1 hour then drained.

    Place tenderloin on your work surface and remove outer layer of fat/silverskin

    Place coffee, salt, brown sugar, paparika, pepper, garlic and onion powder, cumin, coriander, and cocoa in small bowl and stir to mix(your fingers work best). Rub mixture into meat with your fingers, then drizzle oil on meat and rub in as well. Put the meat in a gallon zip-lock or non-reactive container and place in the fridge for 4 hours to overnight.

    Set up grill for direct grilling and heat to medium-high. Toss the soaked wood chips on the coals. If using gas, put all the wood chips in a smoker box or wrap in aluminum foil and poke some holes in the top. Heat the grill on high till the wood starts to smoke then reduce to med-high.

    When ready, brush or spray grill grate with oil then place the meat on the grill and cover for about 5 minutes to let the smoke do its magic. Remove cover and grill for about 5 minutes per side. Internal temp should be 145 deg.

    Transfer grilled meat to cutting board and let rest for about 5 minutes. Cut slices at a diagonal.
  • dearb1
    dearb1 Posts: 17 Member
    I had Pork Belly for supper tonight! It was absolutely delicious! Luckily I had lots of calories saved from the day 100gms is just under 300 calories!
  • Clm81401
    Clm81401 Posts: 61
    Old fashion Pork Roast

    4lb Pork Roast "brined"
    1 Sweet potato peeled large cubes
    1/2lb Carrots peeled large dice
    1/2lb Parsnips peeled large dice
    2 Pablano or bell peppers seeded sliced thin
    2 Onions sliced thin
    2 Jalapenos seeded sliced thin
    6 garlic clove rough minced
    5 Roma tomato diced
    3 Stalks celery
    1 Bay leaf

    Salt and pepper roast. In large dutch oven, sear all sides of the roast over a very hot pot. Drain off oil and put all veggies in. Add a mix of chicken broth and water until just short of the top of the roast. Place in oven at 300 fore about three hours. Remove Roast (should be near fall apart) let rest, remove veggies. Discard bay leaf and celery. Add cornstarch to tap water (guess about how much liquid is in the pot)(1T, per cup) and make a slurry. Add slowly to boiling liquid. When you like how stiff it is your done. Serve it up with some home made rolls or bread.
  • Clm81401
    Clm81401 Posts: 61
    OK not overly healthy but not so bad either.

    HALUSKI

    Small head of green cabbage (blanched)
    1/2 bag of egg noodles (cooked)
    1/2 bag frozen peas (blanched)
    Large white onion (julienned)
    1lb Bacon (cooked crisp)
    1/4 Parmesan cheese
    2T Butter
    S&P

    In a 12 inch high sided skillet melt butter. Add onion and slowly begin to caramelize the onion. Just before it starts to turn brown add the cabbage. Sautee till soft add the noodles, peas, and bacon. Cook until all is warmed through. Finish with the parmesan cheese.
  • bernied262
    bernied262 Posts: 882 Member
    Loving these recipes!
    I normally just do a roast pork shoulder or pulled pork. I will be trying some of these recipes though!
  • Laffinhippiegurl
    Laffinhippiegurl Posts: 41 Member
    I have replaced most of the beef in my life with pork. My absolute favorite is boneless pork ribeyes. Lawry's seasoning salt, cajun seasoning and hubby grills them. If it's raining, I bake them. 350 for 25 minutes, flipping once. Throw a bag of frozen broccoli in the microwave and call it dinner! :love:
  • grillnchill
    grillnchill Posts: 772 Member
    Made panko crusted pork chops yesterday. Simple and effing delicious.


    4 pork chops (thin cut is what I prefer)

    1 or 2 eggs mixed for egg wash

    Mix About 2 or 2.5 cups of Panko and 1/2 cup of Parmesan cheese (more or less, that is up to you)

    1 large ziplock bag (or brown paper lunch bag) with enough flour to be able to coat the chops

    Olive oil (enough to coat the pan)


    Here's what you do:

    Pre-heat (medium high) pan with olive oil, take a chop and cover in flour, then egg wash and lastly in panko/parmesan mixture.

    Flip once the crust turns a golden brownish color, once you take out of the pan let it sit for a moment (meat will still be cooking inside), serve with a side of favorite veggies and voila!

    No need to season the chops, the parmesan does the trick! I've also made this recipe using whole wheat flour and it turned out just fine.
  • SapiensPisces
    SapiensPisces Posts: 992 Member
    I'm doing a crock pot pork loin today.

    Ingredients:

    2 medium-large onions, diced
    4 large apples, sliced, cored, and peeled
    Large pork loin (the one we are using is approximately 3 lbs) - do not remove the fat on the raw loin as it is needed to properly cook the pork
    2 tbsp cumin
    1 tbsp smoked paprika
    1/2 tsp liquid smoke
    black pepper and salt to taste
    4 thick slices of pineapple

    In medium crock pot, place onions on the bottom and top with pineapple and drizzle with liquid smoke (a very small amount of this goes a long way so don't overuse it). Rub pork loin with cumin, paprika, pepper, and salt. Top with apple slices and cook on low heat for 8 hours. Remove pork and slice into approximately 4 oz servings.

    You can also add cinnamon to the apples if you like.

    Makes approximately 12-4 oz servings or 6-8oz servings. Goes well with wild rice and veggies.
  • SmallMimi
    SmallMimi Posts: 541 Member
    Found this recipe through Pinterest:

    Parmesan Honey Pork Roast

    Ingredients:

    1 (3 - 4 pound) boneless pork roast
    ⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister)
    ½ cup honey
    3 tablespoons soy sauce
    1 tablespoon dried basil
    2 tablespoons minced garlic
    2 tablespoons olive oil
    ½ teaspoon salt

    For Thickening Sauce -

    2 tablespoons cornstarch
    ¼ cup cold water

    Directions:

    NOTE: The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great. So, I think it's up to you.

    Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.

    In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture - maybe 1/2 - 1 cup.)

    Pour over pork.

    Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160°.

    Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)

    Skim fat from cooking juices, if needed or desired. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and the 1/2 cup water until smooth. Gradually stir into pan. (I found that I did not need all of the cornstarch slurry.) Bring to a boil. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. (I didn't use all of the sauce.)
  • coffee4me57
    coffee4me57 Posts: 195
    I have a pork roast in the freezer. Thanks for the great ideas.
  • Clm81401
    Clm81401 Posts: 61
    Pork Enchilada Burrito

    Enchilada Sauce.

    2 dried ancho chili
    2 dried new mexico chili
    2T canola oil
    2 garlic cloves
    1 1/2t salt
    1t Mexican oregano
    3oz tomato past
    1 can beef broth
    1/4t cumin
    14t black pepper
    1/4t chipotle powder

    Pre heat oven to 400. Cut the tops off the ancho and new mexico pepper and remove as many seeds as possible. Roast in oven paying close attention for about 2 or 3 minutes. You had a tea kettle of hot water going to right. Put in large bowl and add hot water. Put a plate over to keep the down. After a hour add the peppers and the rest of the ingredients to a blender. Puree until extra smooth. Through a very fine strainer (or cheese cloth) force mixture through.

    2lb pork belly or shoulder (I'm using belly today)(skin off fat scored)

    In a shallow pyrex style dish pure the sauce around not on top until just short of the top of the meat (save remaining sauce for later). Braise at 300 for about 3 hours. I like mine to be just short of fall apart, fall apart is good to though.

    In large flour tortilla add meat, sauce, pinto beans, rice, cheese, more sauce and roll it up. I like to do a quick grill here but not required. Eat and be happy
  • Bejede
    Bejede Posts: 191 Member
    Bump
  • glitterstreet
    glitterstreet Posts: 144
    bump
  • glitterstreet
    glitterstreet Posts: 144
    I tried this the other day and it was pretty good; I spread a tablespoon of honey on a pork loin and rubbed it in. An hour later I cooked it on the grill for about 15 minutes with some onions. I didn't get too dry and it's pretty simple.
  • littlelady62
    littlelady62 Posts: 84
    Bump.
  • Clm81401
    Clm81401 Posts: 61
    Any one doing a Royal Pork Rack for Thanksgiving?
  • kuntry_navy
    kuntry_navy Posts: 677 Member
    bump
  • kbeardmore22
    kbeardmore22 Posts: 283 Member
    bump
  • ChrisM8971
    ChrisM8971 Posts: 1,067 Member
    bump for meat recipes
  • aKate_
    aKate_ Posts: 72 Member
    Apple cinnamon pork

    One pork loin
    Two apples, sliced
    Honey
    Cinnamon

    Preheat oven to 350. Place one sliced apple at the bottom of a baking dish (one with a lid). Take pork loin and pat dry with a towel. Make deep slices across the pork loin all the way down. In each slit on pork loin put a small squirt of honey and one apple slice. Place pork loin in baking dish and then sprinkle with cinnamon. Cover and bake for 30-40 minutes until pork reaches temperature (145F).
  • YarnAndWhiskey
    YarnAndWhiskey Posts: 13 Member
    tagging for later use
  • aKate_
    aKate_ Posts: 72 Member
    Just saw this: http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/400-calorie-dinners-00000000027141/january-2010/index.html

    There are 3 or 4 pork recipes that look tasty and all under 400 calories.
  • Srsmith1955
    Srsmith1955 Posts: 29 Member
    These all seem so good!
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    I like to make a mexican pulled pork in the crockpot similar to what is found at Qdoba or Chipotle for burrito bowls.

    1 pork shoulder
    Cover with Adobo Seasoning (sold by Penzey's but I believe it is basically garlic powder, cumin, mexican oregano, salt and pepper)
    1 jar of salsa verde
    1-2 cans diced green chilis
    Juice of 1 lime
    1/2 cup or so of chicken broth

    Cook on low for 8-10 hours, shred meat with two forks, put back in liquid to soak up more flavor till ready to serve. Can also add cilantro and diced jalapenos for additional flavor. Serve over rice, black beans and any other toppings like cheese, salsa, sour cream, avocado, etc.

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