Pork tenderloin. Pork chops. Pulled pork. Hundreds of trusted pork recipes, plus photos, reviews and videos to help you cook pork right. Pork is the culinary name for meat from a domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products.
If you’re looking for a unique and delicious way to start your day, then you need to try black pudding (blood sausage). This traditional British dish is made with pork blood and oatmeal, and it has a flavor that is unlike anything else. In this article, we will discuss the history of black pudding and show you how to make it at home. We’ll also share some recipes so that you can enjoy this dish year-round.
Black pudding is a dish that has been around for centuries. It was originally created by the Celts, and it was later adopted by the British. This sausage-like food is made with pork blood and oatmeal, and it has a rich and earthy flavor. Black pudding can be enjoyed on its own, or you can add it to your favorite recipes.
If you’re interested in making your own black pudding, here are a few recipes to get you started:
Black Pudding with Apples and Bacon: This dish is made with bacon, apples, and black pudding. It’s a great way to enjoy the flavors of autumn.
Pork and Black Pudding Stew: This stew is made with pork, black pudding, and root vegetables. It’s the perfect dish for a cold winter night.
Black Pudding Frittata: This frittata is made with eggs, black pudding, and cheese. It’s a great way to use up any leftovers in your refrigerator.
Black pudding is a delicious treat that you won’t want to miss out on. Whether you’re looking for a quick snack or an elaborate meal, there’s something here for everyone. We hope this article has given you some inspiration when it comes time to cook up your next batch of black pudding!
Black Pudding Recipe
Black Pudding (Blood Sausage)
This traditional British dish is made with pork blood and oatmeal, and it has a flavor that is unlike anything else.
Preheat oven to 375 degrees F (190 degrees C). Grease a 3 quart baking dish.
In a large bowl, mix together the ground pork, bread crumbs, salt, pepper and cinnamon. Add corn syrup and vinegar; mix well. Stir in water until thoroughly combined.
Sprinkle with sage leaves. Add beef broth and red wine; mix together. Pour into the prepared baking dish and sprinkle diced bacon on top.
Bake in a preheated oven for 60 minutes, or until center is firm when pressed lightly. Cool in pan before slicing to serve warm or at room temperature, accompanied by a dollop of English mustard or your favorite chutney. Enjoy!
This black pudding recipe is adapted from one that I found on the BBC Good Food website. If you’re looking for a delicious and hearty dish to add to your next meal, then I highly recommend giving this black pudding recipe a try! Trust me, you won’t regret it!
There is nothing more American than pork chops. And there is nothing more American than your appetite craving comfort food and a regular-size cut of meat just won’t do. But sometimes you might want something a little more exotic but not too crazy.
Lemon marinated grilled pork is a simple but tasteful dish that really doesn’t require much skill. So it’s perfect for any level from beginners to experts.
And a perfect combo with this dish is the Greek Salad. made with tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. And you have a great side dish for this lemon grilled pork.
This dish combines a perfect harmony of flavors to create a vibrant and uber flavorful light dish. That will put a smile on your face. And for the most part is keto friendly.
Even in the winter time you might feel like something light.
Tips for the perfect grilled pork chop
Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.
Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.
mistakes you can make when cooking pork:
Do not trim the fat: A good pork chop will have a nice little layer of fat around the edges. This makes for a tastier piece of meat. Instead of cutting it off, use your tongs and stand the chop on its side in the pan while cooking and get that fat browned and crispy.
If you don’t have a grill or grill pan, no sweat! Heat 1 tablespoon oil in a large skillet over medium-high, add pork and cook until browned and the internal temperature reaches.
Lemon-Marinated Grilled Pork
There is nothing more American than pork chops. And there is nothing more American than your appetite craving comfort food and a regular-size cut of meat just won’t do.
Prep ingredients – Finely chop ½ teaspoon garlic. Reserve a few whole dill leaves for serving, then finely chop remaining dill and tender stems together. Finely grate 1 teaspoon lemon zest into a medium bowl. Separately, squeeze 2 tablespoons lemon juice into a small bowl. Cut any remaining lemon into wedges.
Marinate pork chops – To bowl with lemon zest, add garlic, 1 tablespoon of the lemon juice, 2 teaspoons of the chopped dill, 2 tablespoons oil, ¾ teaspoon salt, and a few grinds pepper, whisking to combine. Transfer 1 tablespoon of the marinade to a small bowl for step 6. Pound pork to an even ½-inch thickness, if necessary, then add to a medium bowl with remaining marinade; set aside until step 5.
Make dressing – In a medium bowl, whisk remaining lemon juice and chopped dill with 1 teaspoon oregano, 2 tablespoons oil, 1 tablespoon vinegar, a few grinds pepper, and a pinch of salt. Set dressing aside until step 6.
Prep salad – Preheat a grill or grill pan to medium-high. Halve tomato lengthwise, then cut crosswise into ¼-inch thick half-moons. Coarsely chop olives, removing any pits, if necessary. Halve romaine lengthwise, then cut crosswise into 1-inch pieces, discarding stem end.
Grill pork chops – Add pork chops to grill or grill pan, and cook until browned and cooked to medium at an internal temperature of 145°F, 3–4 minutes per side (or longer if desired).
Finish salad & serve – Add romaine, tomatoes, and olives to bowl with dressing and toss to combine. Crumble feta over salad. Serve pork with reserved marinade spooned over top with salad alongside. Garnish with reserved whole dill leaves and serve any lemon wedges on the side for squeezing over.
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Notes
ALLERGENS – Milk and Sulphur dioxide and sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Although I only eat it about once or twice a year, I love Spam. Why, you may wonder? Processed meat is a no-no on most healthy food lists. And my particular dietary needs dictate minimizing processed foods.
Eating liverwurst is usually an acquired taste. A spreadable sausage, liverwurst is made from a mixture of organ meat like pig and calves liver and assorted spices.
High in protein and a rich source of fat soluble vitamins and minerals, liverwurst has a fan following throughout Europe, but particularly in Germany.
So what do you do with this “exotic” sausage delicacy?
You can:
Use it as a sandwich spread like a pâté. If you’re a liver and onions fan, then you can pan fry it also with onions. Top some slices with your favorite spreadable cheese.
Use it as an ingredient in soups and stews. Or use it as a dip, mixing it with mayonnaise and seasonings of your choice. Liverwurst is not for everyone, particularly if you have an aversion to eating organ meat.
However, if you do not, then try one of our favorite sandwiches – L.L.T. – liverwurst, lettuce, onion and tomato on pumpernickel bread spread with mayonnaise…delish!
Or toodle down memory lane via the children’s classic, A Wrinkle in Time, where Mrs. Murray’s son makes her a liverwurst sandwich.
As a young child, our single parent mom used to give us liverwurst sandwiches on a regular basis because liverwurst was a very affordable food item.
Here’s an idea –
Since most Oktoberfest celebrations are cancelled this year because of Covid-19, celebrate at home with some liverwurst specials and imported german beers. Prost! (translates “Cheers” in German)
Football food should be cheesy, delicious and fit for a crowd. But sometimes you want to mix in some healthy game day food that is delicious and budget friendly.
Here’s is list of my favorite foods for game day. They are all easy to make and under 30 minutes if you work fast and great for a crowd.
Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil which makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.
Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.
Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp. This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.
Salsa Verde Veggie Enchiladas recipe: This Salsa Verde Veggie Enchiladas recipe is a perfect healthy meal for the family. The green enchilada sauce uses just three ingredients chopped fresh tomatillos, vegetable broth, and corn tortillas.
This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.
What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.
Summer Tacos: Everyone loves Taco Tuesday it started out as another food trend but now its a staple in american culture. Tacos aren’t going anywhere. With such a grand selection and options like fish, beef, pork, chicken and vegan tacos. There is enough variation that your taste buds will never be bored.
Carne Asada Tacos and Petite Sirah
Carne Asada Tacos: One of my favorite things to make are tacos. First there are so many different kinds, fish, pork, shrimp vegan and beef. And beef is what we are going to make today. This 20-minute recipe is simple to prepare and delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal. View Recipe
BBQ Pork Tenderloin Tacos
Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make. View Recipe
Pulled Pork Carnita Soft Tacos
Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes. View Recipe
Chile Spiced Fish Tacos with with Corn-Poblano Sauté
Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be? These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side. View Recipe
Summertime Shrimp Tacos with Lime Crema
Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite. View Recipe
Sausage Bolognese with Fresh Pasta & Garlic Bread: We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.
The garlic bread not only serves as a delicious purpose, but also a practical one—use it to sop up the remaining sauce. Add a sprinkling of fresh Parmesan, the perfect finishing touch, and you have an amazing meal.
Lets begin with a little prep for the Italian sausage bolognese
The pasta is eventually going to go in the oven so make sure to preheat it 425°F. Also you are going to need to cook some pasta so bring a medium pot of salted water to a boil.
First step is to brown the sausage:
Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing and heat 1 tablespoon oil in a medium saucepan over medium-high. Next add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes before it is ready.
Next we build sauce:
Add half of your garlic to sausage and cook, stirring until fragrant, Should take about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Next we stir in 2 cups water, broth concentrate, and just a little bit of sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Put a lid on top to keep it warm.
Lets make some tasty garlic bread:
Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.
Finally we cook the pasta:
Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.
Finish & serve:
Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!
How did spicy bolognese recipe come to be?
Bolognese known in Italian as ragù alla bolognese, pronounced “raˈɡu alla boloɲˈɲeːze; -eːse”, ragù bolognese, or simply ragù is a meat-based sauce originating from a little place call Bologna, Italy, hence the name.
In Italian cooking, its customarily used in preparing tagliatelle al ragù and lasagne alla bolognese. If you do not have tagliatelle, it can also be used with other flat pasta shapes, such as pappardelle or my favorite fettuccine.
The earliest documented recipe of an Italian meat-based sauce aka ragù served with pasta comes from late 18th century Imola, a city in Bologna region of Italy. A meat sauce recipe for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi’s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe.
In 1982, the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce.
The Origins of Ragu
It looks like we indirectly have the Romans to thank for this appetizing way of creating a meat sauce…this, according to Livio Cerini Di Castegnate, one of the greatest Italian cookbook authors of the 20th century.
But the term “ragù” actually originates from the French verb ragouter. A word that can translate to mean something like ‘to add flavour’. During the Roman invasion of Gaul (aka France). The Gaulicians changed the recipe into a ragout, much similar to saucy stews we know today.
Initially, spicy ragu sauce were a kind of stew as a main course. But soon they started to be eaten when spread atop toasted bread.
All the earlier ragù dishes were made without tomatoes because tomatoes were not brought into Europe until the 1500s. Thanks to Hernan Cortes and the Conquistadores.
(The origin of tomatoes traces back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit. As a result of the colonization of the Americas.)
Sausage Bolognese with Fresh Pasta & Garlic Bread
We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.
Brown sausage: Preheat oven to 425°F with a rack in the center. Bring a medium pot of salted water to a boil. Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes.
Build sauce: Add 1⁄2 of the garlic to sausage and cook, stirring until fragrant, about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Stir in 2 cups water, broth concentrate, and 1 teaspoon sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Keep warm.
Make garlic bread: Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.
Prep lettuce & dressing: Remove any wilted outer leaves from lettuce. Half lengthwise, then cut crosswise into 1-inch pieces, discarding the end. Into a large bowl, grate 1⁄4 teaspoon lemon zest and squeeze 1 tablespoon lemon juice. Add 2 tablespoons oil and a pinch each salt and pepper and whisk to combine.
Cook pasta: Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.
Finish & serve: Add lettuce and half of the remaining Parmesan to dressing and toss to combine. Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!
Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.
Preparing the pork:
It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.
Making the chutney for spicy pork tenderloin recipe :
To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Time to Make the kale:
While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Time to finish off the spicy pork loin:
Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Making the salad:
While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Its time to Finish & serve:
Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy
History of Moroccan Food
Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores.
Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.
Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.
When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.
Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.
When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.
Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.
Moroccan-Spiced Pork with Apricot Chutney and Kale Salad
Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!
Salt & Pepper Pork Chops with Roasted Potatoes: Pork Chops can be served many different ways, you can have a pork chop casserole, or southern fried pork chops, breaded baked pork chops, marinated baked pork chops. This recipes pork chops is cooked with a cast iron skillet. You can consider it a bone-in pork chop recipes stove top.
We kicked up salt and pepper pork by using whole slices of succulent pork loin. The colorful salad that accompanies is filled with flavor thanks to a Thai red curry dressing that’s drizzled over a cooling combination of crisp romaine.
Pork chops are one of most popular meats. They’re come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.
It is believed, that it was the Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539. But, it was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.
Later, pork became a thriving business and various types of pork dishes were created. From grilling to frying and roasting, many different methods were created for making pork safe to eat.
Pork Chops
When people started to love pork, they began to experiment with various cuts of meat. Pork chops began got the most attention because they were tender, juicer, and easier to eat.
Salt & Pepper Pork Chops with Roasted Potatoes
We kicked up salt and pepper pork by using whole slices of succulent pork loin. The colorful salad that accompanies is filled with flavor thanks to a Thai red curry dressing that’s drizzled over a cooling combination of crisp romaine.
Prep ingredients: Trim ends from shallot, then thinly slice half crosswise, separating into rings (save rest for own use) and cut in half baby potatoes. Preheat oven to 425 Degrees
Make curry dressing: In a large bowl, combine curry paste, lime juice, 1 tablespoon water, 11⁄2 teaspoons sugar, and 1⁄4 teaspoon each salt and pepper. Whisk in 3 tablespoons oil. Reserve 1 tablespoon dressing in a bowl for step 6. Toss carrots with remaining dressing in large bowl. Season to taste with salt and pepper. Let stand at room temperature until step 6.
Fry shallots and roast potatoes: Heat 1⁄4 cup oil in a medium skillet over medium-high until shimmering. Add shallots. Cook, stirring, until shallots begin to brown, 2–3 minutes. Remove skillet from heat. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Place potatoes in a oven safe skillet and drizzle with olive. Season with thyme and salt and pepper. Roast for 15 minutes or until potatoes are tender.
Prep pork: Trim excess fat from pork chops to 1⁄4- inch if necessary, then pat dry. Pound to an even thickness if necessary. Season all over with 1⁄2 teaspoon each salt and pepper, pressing gently with your hands to help the seasoning adhere.
Cook pork: Heat 1 tablespoon oil in reserved skillet over medium-high. Transfer pork chops to skillet. Cook until deep golden brown on one side, about 3 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer to a cutting board.
Finish & serve: Thinly slice romaine and cucumber crosswise, discarding ends. Toss romaine, cucumbers, and half of each fried shallots. Transfer pork to plates, and drizzle with reserved dressing. Serve with salad and garnish with remaining shallots.
What are we cooking today? Dan dan noodles are a traditional Chinese Sichuan dish that we’ve adapted with fresh ramen, ground pork, and a super addictive tamari, mirin, and tahini sauce. typically this is a spicy meal, but we have flipped to make it a more sweet and savory dish. We use five spice powder for amazing flavor without the heat.
Sake Pairing learning some facts about drinking sake
A fantastic entry-level sake.
Pair With: Fatty meats like pork belly and fish, like salmon; or a nice rib-eye steak.
Third Pair With: Vegetable dishes and salads as a nice first course of a meal.
Fourth Pair With: Sashimi, Tempura.
What does sake pair well with?
What are the basics pairing sake: Sake is a rice-based wine, ranging from dry and savoury, with a crisp and fruity flavor. As a lighter wine, sake goes well with seafood and vegetable based dishes. Full bodied sake can be paired with slightly spicy, deep-fried, and saltier foods
Is sake stronger than wine?
Sake is generally around 15-17% ABV. That makes it a little stronger than your average wine.
Is Sake better hot or cold?
Typically sake has traditionally been served warm, but in recent years advances in brewing technology have led to sake flavor profiles that are ruined by heat. Most premium sake tastes better when they are slightly chilled. If sake is too chilled, however, many of its flavor components are masked. Please follow me on Instagram and Pinterest.
Dan dan noodles
Dan dan noodles are a traditional Chinese Sichuan dish that we’ve adapted with fresh ramen, ground pork, and a super addictive tamari, mirin, and tahini sauce. typically this is a spicy meal, but we have flipped to make it a more sweet and savory dish. We use five spice powder for amazing flavor without the heat.
Prep ingredients: Bring a medium pot of water to a boil. Peel and finely chop ginger and 3 large cloves garlic. Wash and drain mustard greens then trim and discard ends. Cut stems and leaves into 2-inch pieces. In a medium bowl, mix pork and five spice powder. In a small bowl, combine tamari and mirin.
Cook spinach: Heat 1 tablespoon oil in a large skillet over high. Add mustard greens, season with salt, and stir-fry until wilted, about 2 minutes. Transfer to a plate.
Crisp pork: Add 3 tablespoons oil to the same skillet over high heat. Add seasoned pork in one layer and cook, breaking up pieces with a wooden spoon, until crispy and brown, 4–6 minutes. Drain all but 1 tablespoon fat from the pan, leaving pork in the skillet.
Add aromatics: Add ginger and garlic and cook until fragrant, stirring, about 1 minute. Reduce heat to medium-high and stir in tamari-mirin mixture, scraping up any browned bits from bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains, about 2 minutes. Remove from heat.
Cook ramen: Add ramen noodles to boiling water and cook until tender but still chewy, 2–3 minutes. Drain, rinse with cool water, drain well again.
Finish and serve: Reheat pork and sauce if necessary. Serve ramen noodles in bowls topped with mustard greens and pork sauce. Mix well to combine all the flavors and coat the noodles in sauce. Enjoy!
Notes
Nutrition per serving: Calories 905kcal, Fat 47.2g, Proteins 39.3g, Carbs 81.7gAllergens: Soy and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Meatball Parmesan Recipe: There’s nothing worse than getting an italianmeatballs, parm sandwich that’s more bread than meatball. This pork meatball parmesan recipe, eradicates that issue by serving our meatballs with a side of bread, and not the other way around!
We start with a big batch of healthy pork meatballs, in a sauce with ooey-gooey melted cheese. And finish with a sandwich plate that’s guaranteed to be licked clean.
Meatballs in ancient culture:
One of the oldest recorded instances of meatballs is the Chinese recipe “Four Joy Meatballs” and is derived from Shandong cuisine. Its history dates back to the Qin dynasty (221 BC to 207 BC).
The ancient Roman culture also has a claim to meatballs. Apicius, and a collection of Roman cookery recipes, includes many meatball-type recipes.
Arabic cookbooks
In the earliest known Arabic cookbooks, featured was seasoned lamb. Rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. Many regional variations exist, notable among them the unusually large kufteh Tabriz meatballs. Having an average diameter of 20 centimetres (7.9 in).
The most likely candidate for the original meatball seems to be kofta. A South Caucasian/Middle Eastern/Central Asia dish of minced or ground beef, chicken, pork, or lamb, mixed with rice, bulgur, or mashed lentils. Kofta seems to have originated with the Persians, who passed it onto the Arabs.
Skillet Pork Meatball Parmesan with Garlic “Soldiers” & Broccolini
There’s nothing worse than getting a meatball parm sandwich that’s more bread than meatball. This recipe eradicates that issue by serving our meatballs with a side of bread, and not the other way around!
Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel 3 large garlic cloves; finely chop 2, leave 1 whole. Finely grate parmesan. Thinly slice mozzarella. Trim ends from broccolini, then cut lengthwise, if large. On a rimmed baking sheet, toss broccolini with 2 tablespoons oil; season with salt and pepper. Arrange on half of the baking sheet.
Make meatballs: in a medium bowl, whisk together 1 large egg and 1⁄4 cup of the panko (save rest for own use). Add pork, 1⁄2 of each the chopped garlic and parmesan, 1 teaspoon of the Italian seasoning (save rest for own use), 1⁄2 teaspoon salt, and a few grinds pepper. Stir to combine. Shape into 8 meatballs; place on opposite side of baking sheet.
Roast ingredients: roast meatballs and broccolini in the upper third of oven until meatballs are cooked through and broccolini is crisp-tender, 10-12 minutes.
Make sauce: while meatballs and broccolini roast, heat 1 tablespoon oil and remaining chopped garlic in a medium ovenproof skillet over medium-high until sizzling, about 1 minute. Add 1⁄3 level cup tomato paste and cook, stirring, about 2 minutes. Add 1 1⁄4 cups water, 1⁄2 teaspoon each salt and sugar, and a few grinds pepper. Simmer until reduced to 3⁄4 cup, about 5 minutes.
Broil meatballs: switch oven to broil. Add meatballs to skillet with sauce, spooning some sauce over tops of meatballs. Top with mozzarella and remaining parmesan. Place skillet on top oven rack and broil until mozzarella is melted, 2-3 minutes (watch closely). Place broccolini on lower oven rack to rewarm, if necessary.
Make garlic bread & serve: slice ciabatta in half, horizontally, if necessary. Generously brush cut-sides with oil, and season with salt and pepper. Place directly on top oven rack and broil until lightly toasted, 2-3 minutes. Rub cut-sides of ciabatta with whole garlic clove, then cut into 1-inch slices. Serve meatball skillet alongside garlic bread “soldiers” and broccolini. Enjoy!
Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.
Before you start the meal let’s talk about the ingredients. The best thing about this meal is that it’s simple. The most typical cut for making pulled pork is the pork shoulder.
The key to this meal is the filling. First you heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and about 90% of the onions. Let it cook for a little bit. Don’t forget to keep stirring. Should take about 5 minutes or until there softened and golden brown. Add pulled pork and half of the chopped garlic; cook, breaking up pork with a spoon. We don’t want dry pork so stir in ½ cup water; simmer, scraping up browned bits, 1 minute. Season to taste with salt and pepper.
Brief History of the Taquitos
We can thank wikipedia for this history lesson. ‘Two Southern California restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes. In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.”
WINE PAIRING
GRENACHE
Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.
TIPS FOR COOKING PORK
Lightly coat pork with vegetable oil to keep it from drying out during cooking.
Before roasting pork, sear all sides to create a flavorful crust on the surface of the meat.
Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.
Oven-Fried Pulled Pork Taquito with Taco Sauce & Cheddar
Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite.
Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Finely chop onion. Halve poblano pepper, discard stem and seeds, then finely chop. Finely chop all of the cheddar. Finely chop 2 teaspoons garlic. Generously oil a rimmed baking sheet. Using your fingers, break pulled pork up into bite-size pieces.
Cook filling: Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and all but 2 tablespoons of the onions; cook, stirring, until softened and golden brown, about 5 minutes. Add pulled pork and half of the chopped garlic; cook, breaking up pork with a spoon. Stir in ½ cup water; simmer, scraping up browned bits, 1 minute. Season to taste with salt and pepper.
Assemble flautas: Place tortillas on a work surface; spoon about ⅓ cup of the pork filling onto one half of each tortilla, and spread to a 4- x1-inch rectangle. Top with some of the cheese, then roll tightly, starting at the filled side of the tortilla. Place flautas on prepared baking sheet, seam side down. Wipe out skillet and reserve for step 5.
Bake flautas: Generously brush tops and sides of flautas with oil. Bake on upper oven rack until golden brown and crispy, 15–20 minutes (watch closely as ovens vary).
Make taco sauce: Heat 1 tablespoon oil in reserved skillet over medium-high. Add 2¼ teaspoons taco seasoning and remaining chopped garlic; cook, stirring, until garlic is sizzling, about 1 minute. Stir in tomato sauce and ½ cup water, and bring to a boil. Simmer over medium heat until sauce is slightly thickened, about 5 minutes. Season to taste with salt and pepper.
Finish & serve: Coarsely chop cilantro leaves and stems together. In a small bowl, thin all of the sour cream by adding 1 teaspoon water as needed. Season to taste with salt and pepper. Serve flautas topped with some of the taco sauce, sour cream, remaining chopped onions, and cilantro. Serve remaining taco sauce on the side, for dipping.
Video
Notes
NUTRITION PER SERVING
Calories 960kcal, Fat 55.0g, Proteins 42.0g, Carbs 74.0g
ALLERGENS
Milk and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
