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Ingredient
Top 5 ways to do it Pork
1 . Pork Fried Rice
Pork Fried Rice
#Global Apron 2024 week 21 ingredient choice pork loin. When you have a bit of meat left but not enough for another meal add rice and veggies and make it a full sized meal.
Ingredient
2-3 cloves
garlic (optional)
3 tablespoons
vegetable oil,divided
6-8 ounces
leftover pork. I used left over pork loin
1 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
frozen peas and carrots
2 tablespoons
soy sauce
Cooking instructions
* Step 1
Dice onion. Mince garlic if using.
Cut pork into very small cubes.
* Step 2
Heat 1 tablespoon oil in wok or large nonstick frying pan over medium high heat until shimmery. Add eggs and gently scramble. Transfer eggs to bowl and set aside.
* Step 3
Add onion, garlic, salt and pepper cook to soften about 3-5 minutes. Add left over pork to pan and cook until heated thru.
* Step 4
Add remaining oil heat about one minute, add cold rice, frozen vegetables and soy sauce. Stir fry until rice is heated thru add eggs back to pan. Stir and remove from heat. Serve.
Note: if there is a photo you can click to enlarge it
2 . California Farm Whole Pork Loin
California Farm Whole Pork Loin
We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone. Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people.
Ingredient
1/2 Tsp
flaked seasalt per pound of meat
1 cup
Apple sauce per person
Cooking instructions
* Step 1
Remove spare ribs, remove tenderloin, set aside. Cut pork loin in half. Freeze one half. Make 2” criss cross cuts, 45 degrees,on fat cap to rub spices. Spray with olive oil first to make spices adhere. Bring to room temperature with spices on.
* Step 2
Light barbecue charcoals till white hot. Sear the meat five minutes over hot coals, meat side first, then flip to cap side down, sear till dripping fat flames the coals. Remove to indirect heat on grill, meat side up to check for doneness.
* Step 3
Half close grill vents, lower temp to 300F degrees, and cook the loin over indirect heat, till internal temperature is 140F degrees. My grill takes 90 minutes for a five pound loin. It is very important to cook pork at the right temperature to prevent trichinosis. If you do not have a thermometer, the loin is done when clear juice runs out of the top, view picture below. Place on cutting board under towel, rest fifteen minutes. The internal temperature will rise to 145F degrees.
* Step 4
Pork loin is very succulent and tender, it does not need to be cut across the grain. It can be cut in large steaks on the 45 degree diagonal, 7” long instead of 5”. Slice pork loin in 1” thick slabs, whole pieces to adults, end pieces to kids. Serve with apple sauce and brabant potatoes. Enjoy.
* Step 5
To save any leftover pork loin steaks, slice leftover grilled pork into 1” chops, shrinkwrap tightly individually and freeze. Good for a few months in the freezer.
Note: if there is a photo you can click to enlarge it
3 . Pancit Canton w/Crispy Pork Belly
Pancit Canton w/Crispy Pork Belly
#mindaskitchen - https://www.mindas-kitchen.com #globalcookpadgames2024
Ingredient
1-2 lbs
pork belly, cut into small cubes
1/4 cup
oil from frying the pork belly
2 tablespoons
minced garlic
6 cups
water OR stock
1/2 cup
oyster sauce
1 tablespoon
brown sugar
1 teaspoon
black pepper
1 cup
green beans
1/2 head
cabbage,
1 cup
bell pepper (any color)
16 oz
egg noodles
Cooking instructions
* Step 1
Start by washing and cut your Pork belly into small cubes. Add oil to your pan and deep fry the pork belly until they are fully cooked then set aside. Prepare your veggies by washing and cutting them.
* Step 2
Using same pan or wok, reduce the oil from the pan and leave a small amount then saute the onions and garlic. Add your carrots followed by the green beans. Add the black pepper, brown sugar, oyster sauce, and water. Cover and let it boil.
* Step 3
Once the broth starts boiling you can add the noodles. Leave it 3-4 minutes until the noodles absorbs the liquid. Add your cabbage and bell peppers. and cook for 2 minutes.
* Step 4
Transfer to plate or tray. Add a splash of sesame oil then top it with your pork belly and serve.
Note: if there is a photo you can click to enlarge it
4 . California Farm Instant Pork Tea Sausage
California Farm Instant Pork Tea Sausage
I posted the traditional five day farm method of making smoked pork tea sausages in here a few weeks back.
There is also a quick instant recipe for small quantities of tea sausage spread if you have a food processor or blender. No grinding, stuffing, curing and smoking needed. Fresh for a week in the fridge, covered in olive oil. Fresh for a month in the freezer, covered in olive oil.
Ingredient
250 grams
lean boiled shoulderham chunks
100 grams
cured ham, sliced thin
80 grams
lard or unsalted cold butter
1 Tsp
sweet paprika powder
1 Tbs
rum (optional)
Pinch
ground pepper
Cooking instructions
* Step 1
Boil shoulderham chunks one hour. Put Sliced cured thin ham, sliced onions, paprika, and boiled pork shoulderham chunks 40 seconds in food processor. Scrape sides.
* Step 2
Run processor another 20 seconds. Add cubed lard or butter, run processor another 20 seconds. Total 100 seconds.
* Step 3
Taste. Sprinkle ground pepper, optional rum and blackberry syrup in tea sausage to taste, mix well with fork in glass bowl. Put in refrigerator to chill 3 hours before serving. Stays fresh for a week. Enjoy.
* Step 4
Fresh for a week in the fridge, layer of olive oil on top to prevent discoloration. Fresh for a month in the freezer, olive oil on top to prevent discoloration. Fresh jar on left, frozen jar on right.
Note: if there is a photo you can click to enlarge it
5 . Ranch Seasoned Pork Steaks
Ranch Seasoned Pork Steaks
Pork Steaks is one of my favorite meats..so I decided to season them to go with my Ranch Seasoned Fried Taters 😊...turned out to be a great and easy fast meal.
Ingredient
2 Packet
Dry Ranch Seasoning
1/2 tsp.
Salt, to taste
1 tsp.
Black Pepper, to taste
Cooking instructions
* Step 1
Preheat oven to 400°F.
In a small mixing bowl add seasonings and stir to combine, set aside. Rinse off meat and pat dry with paper towels. Season both sides of the steaks with seasoning, set aside. Cover a pan with foil and spray with nonstick cooking spray. Then add pork steaks to cooking pan. And then bake for 25-30 minutes or til cooked through. Remove from oven and let rest for 5 minutes then serve immediately and Enjoy 😋.
*(Goes great with the Ranch Seasoned Fried Taters).
Note: if there is a photo you can click to enlarge it
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