Tag Archives: pork

Easy Pork and Noodle Bake

Yield: 6 servings
The pork is cubed and briefly browned before baking it with the noodles and simple sauce mixture.

Ingredients

4 to 5 cups diced pork loin or other lean pork*
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 cup thinly sliced celery
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles**
1 cup frozen peas (thawed)
1 can (4 ounces) sliced mushrooms
1 jar (2 ounces) chopped pimiento (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons melted butter

Directions

Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.

In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil. Add the chopped onion and sliced celery and sauté for about 3 minutes longer. Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low and simmer the mixture for 1 hour.

Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions. Drain in a colander and rinse briefly with hot water.

Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.

Transfer the mixture to a lightly buttered large shallow baking dish.

Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.

Put the casserole in the preheated oven and bake for 30 minutes.

Make Ahead Tips

To make the casserole ahead, prepare the casserole, cover the dish tightly with foil, and refrigerate overnight. Take the casserole out of the refrigerator about 30 minutes before baking. Remove the foil and bake as directed.

To make breadcrumbs ahead, cut or tear fresh or day-old bread into smaller pieces and pulse briefly in a food processor or with an immersion blender to make coarse or fine breadcrumbs. Freeze any crumbs you won’t be using right away. When you need a cup of crumbs to top a casserole or use in a recipe, thaw them briefly before using.

The casserole can also be made with cooked leftover pork. Just dice the meat and add it to the sauteed onion and celery mixture.

Feel free to substitute linguine, fettuccine, spaghetti, or another type of noodle for the wide noodles in this recipe.
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Greek Pork Chops with Squash and Potatoes


Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)

Ingredients

4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Instructions

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

By Southern Living
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Grilled Pork Ribs with Gochujang Barbecue Sauce


4 servings
These grilled pork ribs are all about the sauce. This stir-together gochujang sauce has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang. Try this glaze on: Boneless chicken thighs, pork shoulder steaks, or skirt steak.

Ingredients

2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

Instructions

Place a rack in middle of oven and preheat to 350F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Recipe by Chris Morocco
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Jalapeño-Marinated Grilled Pork Chops

4 servings

Ingredients

1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
4 bone-in pork rib chops (about 10 oz. each)
Kosher salt, freshly ground pepper
2 tsp. coriander seeds
1/4 cup apple cider vinegar
1 tsp. sugar
2 large jalapeños
1/4 medium white onion, very thinly sliced

Instructions

Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.

Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.

Cut pork along the bone to remove meat in one piece; slice 1/2″ thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

Recipe by Claire Saffitz
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Spicy Pork Skewers


8 servings

Ingredients

2 lb. skinless, boneless pork shoulder
1/2 small red onion, thinly sliced
12 red Thai chiles, coarsely chopped
8 garlic cloves, coarsely chopped
1 cup Sprite or 7UP
1/2 cup soy sauce
1/3 cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
1/4 cup sugar
1 Tbsp. black peppercorns
1 Tbsp. kosher salt, plus more
6 dried shiitake mushrooms

Special Equipment

A spice mill or mortar and pestle; twelve to sixteen 8″ metal skewers or soaked wooden chopsticks or bamboo skewers

Instructions

Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from freezer and slice as thinly as possible. Slice pieces lengthwise into 1″–2″-wide strips.

Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in spice mill or with mortar and pestle to a powder; whisk into marinade. Add pork a few pieces at a time, coating well so they don’t stick together and can evenly absorb marinade. Cover and chill 6–8 hours.

Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.

Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.

Recipe by Tom Cunanan
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Pulled Pork Sandwiches

Yield: 12 sandwiches

Ingredients

For the Pork:

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:

2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.

Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork: Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever.
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Pork and Tomatillo Stew

Ingredients

2 Tbs. canola oil
1 boneless pork loin, about 1 1/2 lb, cut into 2-inch chunks
1/2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 yellow onion, coarsely chopped
1 jalapeño chile, seeded and finely diced
3 garlic cloves, minced
2 tsp. mild chili powder
1 Tbs. ground cumin
Pinch of dried oregano
1 Tbs. all-purpose flour
1 3/4 cups (14 fl. oz.) reduced-sodium chicken broth
1 carrot, peeled and cut into 1/2-inch dice
3/4 lb. russet potatoes, peeled and cut into 1-inch dice
1 can (28 oz. diced tomatoes, thoroughly drained
1 lb. (500 g) tomatillos, husked, rinsed and cut into 1-inch dice
Hot-pepper sauce, such as Tabasco
Chopped fresh cilantro for garnish
Corn tortilla chips for serving

Directions

Place a Dutch oven or other large, heavy pot over high heat and add the oil. Season the pork generously with salt and pepper. Add to the pot and sear on all sides until browned, about 2 minutes per side. Add the onion, reduce the heat to medium and cook, stirring occasionally, until the onion is softened, about 7 minutes.

Add the jalapeño, garlic, chili powder, cumin, oregano and the 1/2 tsp. salt. Cook, stirring frequently, until the mixture is aromatic, about 3 minutes. Add the flour, stir to make a paste and cook for 1 minute more. Whisk in the broth and bring to a simmer. Add the carrot, potatoes, tomatoes and tomatillos. Cover partially, reduce the heat to low and simmer until the pork is very tender, about 45 minutes.

Using a slotted spoon, transfer the pork to a plate. Increase the heat to medium-high and continue to simmer the stew until thickened, about 10 minutes. Shred the pork with 2 forks. Return the pork to the stew and season with salt, pepper and hot sauce.

Ladle the stew into bowls, garnish with cilantro and serve immediately with tortilla chips. Serves 4

The ingredients are cut into bite-size pieces so that the distinctive flavors of the vegetables — tomatillos, tomatoes and carrots — shine through. When serving cheese aficionados, sprinkle each bowl with shredded pepper jack
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