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pork "things"

Mama Mangia

Mama Mangia

Super Moderator
BARBECUED SPARERIBS

2 lbs. spareibs
2 c. sauce

Place ribs in a shallow baking pan and roast at 450* F. for 30 minutes. Pour off fat and reduce to 350* F. Pour 1 c. Barbecue Sauce over the ribs. Bake, uncovered for 1 1/2 hours, until ribs are tender, basting occasionally. Separate ribs with sharp knife. Serve with sauce. (Serves 3 -6)

BARBECUE SAUCE

2 T. butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 c. water
1 c. tomato catsup or sauce
2 T. vinegar
2 T. lemon juice
2 T. Worcestershire Sauce
2 T. brown sugar or molasses
1 t. dry mustard
1 t. salt
1/4 t. pepper
1/4 t. tabasco
Dash of cayenne pepper

Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)
 
MINIATURE TERIYAKI PORK KABOBS

1 pound boneless pork loin, cut into 4 × 1 × 1/2" strips
1 11-ounce can mandarin oranges, drained
1 small green pepper, cut into 1 × 1/4 × 1/4" strips
1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon vinegar
1/8 teaspoon garlic powder
Bamboo skewers, soaked in cold water 20-30 minutes

On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper strip to the ends of each skewer.
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.
 
IMPERIAL PORK CUTLET

4 boneless pork chops, about 1 pound, trimmed
1/4 cup rice vinegar OR 1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon hot pepper sauce, to taste
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Cilantro sprigs (optional)

Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook until chops are fork-tender, about 10 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.
 
CHINESE STYLE RIBS

4 lbs. pork ribs
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic, minced

Cut ribs into desired serving size portions; set aside.
In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade.
Drain ribs, reserve marinade.
Place ribs in a shallow roasting pan, cover with foil and bake in a 350ºF oven for 1 1/2 hours.
Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more.
 
Plantation Pork Chops

4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 tablespoons finely chopped pecans
Salt and pepper
1/4 cup light corn syrup
1/2 teaspoon grated orange rind

Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot, brush with corn syrup, and sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.
Uncover, and brush with additional corn syrup and orange rind, or use sauce from bottom of pan,. Cover and cook on HIGH for 15 to 20 minutes.
 
Glazed Ham Steak

1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard

Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more
 
Hungarian Pork Chop


1 large boneless, trimmed pork chop
salt and pepper
1 chopped small onion
1/2 clove minced garlic
2 tablespoons margarine or butter
1 small bay leaf
1/2 cup fat-free chicken broth
1/3 cup nonfat sour cream
1/2 teaspoon paprika
Sprinkle the pork chop with salt and pepper. Saute the onion and garlic in hot margarine until soft; push over to one side of the skillet. Add the pork chop and brown on both sides. Pour off the fat.

Stir in the bay leaf and chicken broth, cover and cook over low heat for about an hour. Remove the chop to a serving dish and keep warm.

Cook the pan juices over high heat for 5-10 minutes to reduce them. Turn off the heat and stir in the sour cream and paprika. Heat through, but do not boil, then pour over the chop and serve.
 
QUICK AND EASY PORK CHOPS

4-6 pork chops
1 1/2 c. brown sugar
3/4 c. coca cola
1/2 stick butter
1/2 tsp. salt
1/8 tsp. pepper

Arrange chops in a baking dish. In a bowl, mix together brown sugar and coca cola. Melt butter and pour over chops. Then pour sugar mixture. Sprinkle the salt and pepper over chops. Bake at 350 degrees for 40 minutes. Makes 4-6 servings.
 
Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking. Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently.
 
PAN-FRIED PORK CHOPS WITH ONIONS
SERVES 4

4 chops (6 oz. each)
2 t. Creole seasoning
¼ c. flour
2 T. vegetable oil
3 med. onions, sliced
½ c. water

Season chops with seasoning, dredge in flour, shaking off excess. Cook chops. Remove from pan, keep warm. Add onions, stirring to loosen particles from pan; saute 10 minutes; return chops to pan. Reduce heat and continue cooking, covered.
 
PORK CHOPS WITH PEAR-MAPLE SAUCE
SERVES 4

4 chops, ¾-inch thick
½ t. salt
½ t. pepper
1 T. olive oil
¼ c. butter or margarine
3 T. maple syrup
3 T. peach, apricot or plum preserves or jam
½ t. basil
3 med. Pears, cored and thinly sliced

Season and fry chops; remove from skillet; keep warm. Using same skillet, melt butter. Stir in maple syrup, preserves and basil. Add pears. Cook, covered for 3 minutes or just till pears are tender and heated through. Serve with chops.
 
HERB AND GARLIC PORK

1/4 c. olive oil
6 cloves garlic, minced
2 T. snipped fresh basil
2 T. snipped chives or chopped green onion
2 t. chili powder or 1/4 t. ground red pepper
1 t. snipped fresh sage or oregano
1 t. salt
1/2 t. pepper
1 3 to 4 pound boneless pork top loin roast (double loin, tied)

Marinate in refrigerator 2 to 24 hours, turning occasionally. Remove meat from bag and discard marinade. Grill in covered grill until done. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)
 
CORKSCREW BACON

12 strips bacon
3 T. brown sugar
Freshly ground black pepper

Preheat oven to 350* F. Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in. Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.
 
STUFFED PORK CHOPS

4 (1 1/2 - 2-inch thick) pork chops, bone-in, split to bone
1 lb. bulk sausage, split into 4 equal portions

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Olive oil, for brushing

Stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with wooden skewer or toothpicks. Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until done.
 
MUSTARD GLAZED PORK LOIN
SERVES 8 TO 10

1 c. light or dark corn syrup with real brown sugar
1/3 c. brown sugar
1/4 c. mustard
3 to 4 lb. pork loin
Variations: Add 1/2 t. rosemary or sage for added flavor.

In a small bowl combine corn syrup, brown sugar and mustard. Place pork loin in small roasting pan. Bake at 350* F. for 1 1/2 -2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking.
 
CURRANT GLAZED HAM
MAKES 1 ¼ CUPS

1/2 c. dark corn syrup
1 (canned (5 pounds) ready-to-eat ham
3/4 c. red currant jelly
1 t. vinegar
1 t. whole cloves

Trim and heat ham. Combine jelly, corn syrup, vinegar and powdered cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth. Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham. Stud with whole cloves, placing one in center of each diamond.
 
MUSTARD PORK CHOPS
SERVES 4

4 chops - ¾-inch thick
Salt, pepper, thyme
Olive oil for frying

I onion, sliced
Pinch thyme
½ c. broth
1 T. mustard

Heat through; remove from heat and stir in ¼ c. sour cream.
 
HAM HOCKS

2-4 ham hocks (allow 1 per person)
Pinch of salt

Put hock in large pot. Add just enough water to cover. Add a pinch of salt. Cover; bring to a boil. Reduce heat and simmer 2-1/2 to 3 hours until hocks are tender. Put hocks in a baking dish. Place in 450* F. oven to brown and dry out excess fat. Serve with greens. (Serves 2-4)
 
PIG?S FEET

5 c. water
4 pig's feet - split
1/4 c. vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 t. salt
1/4 t. pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat falls off the bones.
 
Pork croquettes

1/2 cup chopped onion
1/4 cup chopped jalapeño pepper
1/4 tsp. crushed red pepper
2 cups shredded cooked pork
1/2 cup Mexican Style Shredded Cheese
2 cups prepared mashed potatoes
1 egg, lightly beaten
25 Ritz Crackers, crushed (about 1/2 cup)
2 cups vegetable oil



SPRAY small skillet with cooking spray. Add onion, jalapeno pepper and crushed red pepper; cook and stir on medium-high heat 10 min. or until onion is tender. Set aside.
MIX pork, cheese and potatoes in large bowl. Add onion mixture; mix well. Cool completely. Divide into 15 equal portions, then shape each portion into 3-inch sausage-shaped croquette. Dip croquettes in egg, then in cracker crumbs, turning to evenly coat both sides.
POUR oil into large saucepan. Heat to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Remove croquettes from pan; drain on paper towels. Serve warm.
 
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