pork

Also know under lots of different ways of spelling I based the recipe on one that was thought me on a Thai cooking course in Chiang Mai (too long ago, I wanna go back) The little booklet I got there is called "classic home cooking" Ingredients: 100 gr pork or belly pork, thin slices (I like to...

I typically use my IP as a pressure cooker so here's a go with slow cooked, overnight, trotters from frozen. Ingredients: Split trotter half cut into thirds 1/2 onion, diced 2 celery stalks, diced Garlic cloves to taste Several bay leaves Chipotle powder 1 heaping Tbsp bouillon 1/2 bell...

Mod Edit: recipe moved from with in a thread One I make very regularly is beef/pork with some leafy green such as cabbage, kai lan, chye sim, etc. You can just do it with plain old green cabbage. I'd avoid bai cai/napa as it releases too much water. Your meat needs to be velveted in...

I didn't come up with this recipe (I lifted it almost verbatim from Neil Perry) so I don't think it deserves to be a serious contender in the contest. The star is obviously the coriander, but the secret ingredients are the peanut oil and the Chinkiang vinegar which act as the dressing. Add to...

This would be good with roasted chicken, turkey or pork. We made open faced sandwiches with smoked and roasted turkey, munster cheese, a little mayo and dijon, avocado and the chutney on toasted brioche bread. INGREDIENTS 2 Granny Smith apples, diced 1-2 medium-heat Hatch chiles (depending...

These pulled pork sandwiches are remarkably easy to make - they take a while, but most of it is hands-off time. I like to make them in the summer, but they’re good all year round. Ingredients: 1 pork butt, roughly 5 lbs (shoulder roast) 1/2 cup dijon mustard 1/3 cup packed dark brown sugar...

Have ordered this joint but have never cooked a rib in “french trimmed” joint before. Anyone have any experience or tips? As I’ve mentioned in another thread I’m clueless! Makes me feel a bit Fred Flintstone 😂

Ms. Mofet's Pork Chops and Sauerkraut ≈ 4 Servings 4 - 8 Boneless or Bone-In Pork chops - allow 1 or 2 per person (bone-in tastes better) Poultry seasoning - to taste All-purpose House blend seasoning blend - to taste Salt - to taste ONLY IF NEEDED Ground black pepper - to taste 2 TBSP...

Ms. Mofet's Sweet and Sour Pork Pork: 2 lbs. boneless pork 2 TBSP. Rice wine or Sherry Vegetables: 1 large clove of garlic; chopped fine 1 green bell pepper, washed, seeded and cut into 1/2-inch squares 1 red bell pepper, washed, seeded, and cut into 1/2-inch squares 1 large yellow onion...

Please share your favorite recipes for Pork. This is not a contest. There is no judging. It is just a place to share ideas and recipes. This thread has no time limit, so you can add recipes and ideas whenever you like. If you have posted a recipe, please post a link to it.

Braised Pork Loin Chops with Apple-Cream Sauce Makes 2 servings Ingredients 2 boneless pork loin chops, trimmed (4 oz or so each) 1 TB butter 2 tsp finely chopped shallots 1 oz apple brandy 2 oz apple cider* 2 oz chicken broth 4 oz heavy cream 1/4 tart apple, thinly sliced (I used a Granny...

Taiwanese Five-Spice Pork (Lu Rou Fan) Makes 6 servings Ingredients 1 1/2 pounds ground pork 1 cup low-sodium soy sauce, divided (plus more, as needed) 1/4 cup neutral oil (I used grapeseed) 12 oz shallots, halved and thinly sliced 10 medium garlic cloves, minced 1 1/4 cups dry sherry 1/3 cup...

Bamberg Onion Makes 2 stuffed onions Ingredients 2 large onions (I used white onions, because those were the biggest and roundest I found) 2 slices streaky bacon, diced 2 oz or so of a smoked pork product (I used a hard smoked German sausage), finely diced 5 oz ground pork (mine was 20% fat) 1...

This is a delicious Indonesian dish I came across recently that I had never cooked so I went for it! Nice and spicy with great flavor, a little sweetness and oh those delicious Makrut lime leaves:) A little on the fatty side as you’d imagine but filling so you can feed 4-6 people with this...

This makes enough for 4 or 5 enchiladas. You can increase or decrease as desired. I remove part of the husk from the tomatillos at the grocery because it often hides mold/rot. It needs to be removed entirely before using. Tomatillo skin is sticky. There's nothing wrong with it. Tomatillos...

This is an Ecuadorian dish typically made to celebrate Carnival. It is best eaten at least several hours after being made, then reheated. I made it early in the day, then reheated while I cooked the flatbread. It was great, a definite make again. Craig almost licked the pot. Serves 2...

I have a big love for curries and stews and I came across this one several months back. I made it once several weeks ago and thought it was amazing. The result is a very thick, SPICY and flavorful curry rich in deep toasted spices. I’ll repeat, this is “spicy” so leave out the Birds Eye chilis...

This is a kicked up version of my wife's excellent veggie and ricotta lasagna. I have replaced most of the veggies with a meat sauce and added some cheese varieties and other flavor notes. If you prefer ground beef then use it. We use pork because of an intolerance to beef on my wife's part...

If you've ever made a cassoulet, you'll know that although it is extremely delicious, it's quite an involved dish with multiple steps, overnight soakings, pre-preparations and whatnot and if you do it the traditional way it can take quite some time, though the end results are invariably worth...

This morning I took a half pork tenderloin out of the freezer not knowing what I would do with it. As I like to do I went through the fridge and pantry looking for an inspiration. I decided to make a fusion pork fried rice. The rice and sauce are certainly Asian but the rest of the...