Sweet and sour pork

I love sweet & sour dishes: chicken, fish, pork... Yes, please! This dish takes about 30 minutes to make.

2-3 boneless pork chops, cut into 1 inch pieces
1 green pepper, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
1 carrot, thinly sliced
1 large onion, sliced into 8-12 wedges
1 can pineapple chunks or rings, with juice
1 Tbsp oil

Sweet and sour sauce
1/2 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice from can
1/4 cup ketchup

First, make the make sweet and sour sauce. In a large frying pan, mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes or until it has evaporated to the consistency of maple syrup. Add pineapple chunks to the sauce and set aside.

Heat oil in a large frying pan over medium-high heat. Cut pork into bite-sized pieces. Cook in frying pan until no pink remains. Add green and red peppers, carrot and onions for three minutes. Add to sweet and sour sauce and heat.

Serve the pork over hot white rice, with sweet and sour sauce pour over the top.

Oven-baked pork chops with rice

Best rice ever. So richly flavored and goes so well with the pork chops, which were really tender. Big fan.

2 pork chops, bone in
1 cup rice (I used some broken rice and wild rice that I had on hand)
1 tsp beef bouillon
1 handful frozen or fresh sliced mushrooms
4 sprigs of rosemary
1 1/2 cups water

In a covered casserole dish, mix together the rice, bouillon, mushrooms, rosemary and water. Place pork chops on top. Cover and bake for about 1 hour at 350° (or until liquid is absorbed by rice). Let stand a few minutes before serving.

Oven-baked barbecue pork chops

These were unbelievable, if I do say so myself. So tender - just falling off the bone.

4 pork chops, bone-in
1 small onion, cut into wedges
3/4 cup Mom's barbecue sauce (or other)

Place the pork chops and onions in a large baking dish. Pour barbecue over top, using a brush to spread evenly - but don't worry, it doesn't have to be perfect. Cover the dish with aluminum foil and bake in preheated oven at 350° for 30 minutes. Uncover, flip pork chops and bake another 15 minutes. Serve hot with sauce poured over top.

Fancy-schmancy pigs in a blanket

2 bratwurst sausages, cooked
2-3 cups good sauerkraut
1 prepared pastry crust
Dijon mustard

Using a pizza cutter, slice the pastry crust into 8 triangles, each about the size of a small slice of pizza.

Cut the brats in half lengthwise and then again in the center to make 8 little brat-lets.

Place one brat-let on the thick end of each pastry triangle. Dot with Dijon, then put a scoop of sauerkraut (not too wet, so drain a second or two if needed) on top. Roll the brat-let and sauerkraut up in the dough, pinching the end to secure it, then place on a backing sheet.

Bake in pre-heated oven at 350° for 20-25 minutes or until pastry is browned.

Baked pork chops and wild rice

Mmmm... comfort food!

6 bone-in pork chops
2-3 carrots, peeled and cut into rounds
2 onions, peeled and quartered
1 cup brown rice
1/4 wild rice
1/4 cup quinoa
2 Tbsp onion soup mix
1 packet dried mushroom soup mix
1 tsp sage
3 cups water

In a large baking dish mix together rices, quinoa, soup mixes and sage. Add water and stir. Place pork chops on top of rice, then add carrots and onions over them. Bake in preheated oven at 350° for 1 hour. If it begins to dry out, add more water (1/4 cup at a time). The onions and carrots should roast and brown. if they start getting too done, cover dish with aluminum foil.

Pork roast with mushroom wine sauce

3-4 lb pork roast
4-6 cloves garlic
salt
pepper
sprigs of thyme
sprigs of rosemary
1 cup red wine
4-6 button mushrooms
1 Tbsp olive oil
lemon wedge

Cut slits in the roast and push 1/2 garlic clove in each.

Heat olive oil in a large skillet over med-high heat. Sear the roast for about 15 seconds on each side or until mostly white instead of pink.

Season roast with salt and pepper. Tuck sprigs of thyme and rosemary in under twine. Place in a large baking dish and sprinkle with 1/4 cup water.

Bake in preheated oven at 350° until the thickest part of the roast registers 160° (about 25 minutes per pound). Baste with juices every 20 minutes. Be careful not to not overbake!

Remove roast and keep warm. Scrape juices and bits into a frying pan. Heat to medium and add wine. Cook on low for 15-20 minutes until reduced by half. Taste and salt as needed. Add mushrooms and cook until just starting to soften. Squeeze lemon over sauce. Stir gently then pour it over the roast and serve.

Slooow roasted pork belly

This one really couldn't be easier. It turns a fat-filled piece of pork belly into a melt-in-your-mouth treat topped with crispy pork cracklings. It got two thumbs up from the husband.

2-3 lbs pork belly, skin on
3-4 onions
salt
crushed garlic
rosemary
thyme

Peel onions and slice them in half. Place them flast side down in a roasting dish. Add crushed garlic on top of the onions.

Rinse the pork belly well, then pat the skin dry wihth paper towels. This will ensure the crispiest cracklings. Place the meat over the onions, skin side up. Score the skin like a tic-tac-toe board so that there are 1 inch squares all over the top. Sprinkle heavily with salt and herbs..



Roast at 275° for three hours. The fat will dissolve, running down into the onions which caramelizes them while keeping the meat moist. The skin will crisp and puff up. For extra crispy cracklings, you can broil it for a few minutes at the very end.

Pork roast for snacking

The best part about buying a pork roast on a good sale is that there's no pressure to lake it into a work of art to justify the price. I picked one up the other day at a great price and decided to skip the fancy details and go basic. We'd snack on roasted pork with fresh French bread for dinner - and maybe even eat it with our fingers. Brilliant idea.

2-3 lb pork roast (I used shoulder)
2 Tbsp olive oil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp cracked pepper
Crushed garlic
3 onions, quartered
Garlic mayonnaise (opt, but recommended!)

Heat olive oil in a large skillet over med-high heat. Sear the mroast for about 15 seconds on each side or until mostly white instead of pink.

Combine the herbs, pepper and garlic. Pat onto the roast, covering well. Place in a large baking dish. Place onions around the roast and sprinkle with 1/4 water.

Bake in preheated oven at 350° until the thickest part of the roast registers 160° using an internal thermometer. Baste with juices every 20 minutes. Be careful not to not overbake! Let roast cool before slicing for sandwiches with garlic mayonnaise...or just dig in with your fingers as soon as cool enough to handle!

Herb roasted pork loin

A very simple recipe for a delicious, flexible roast. Serve with roasted veggies and rosemary green beans, or slice for sandwiches. Plan on one pound for three people.

1 pork loin, tied in twine
1-2 Tbsp olive oil
Seasoning mixture

Seasoning mixture:
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp salt

Heat a large frying pan over high heat. Preheat oven to 350 degrees.

Rub the roast with a olive oil. Sprinkle with seasoning mixture untill well-covered on all sides.

Put the roast in the heated pan. Cook for 30-45 seconds on each side, or until the meat on the outside changes color from pink to white.

Place the roast in a baking dish and put in the oven. Bake until internal temperature reaches 165 degrees. Remove from oven and cover with aluminum foil. Let sit 15 minutes. This will allow the roast to keep cooking a bit, but also reabsorb the juices. Cut off the twine before serving.

Spicy sausage pizza

1 batch favorite pizza crust
2-3 cups marinara sauce
2 cups shredded mozzarella
1 cups Country sausage
Rosemary

Gently stretch and roll the dough out onto a pizza stone or baking sheet. Top with marinara, then cheese. Sprinkle sausage evenly on top, then a few pinches of rosemary.

Let the pizza sit while the oven preheats to 425 degrees. Bake for 20-25 minutes, or until browned.

Spiced butternut squash stew

I admit the photo doesn't do much for me either - but this stew is amaaaazing. Such an exciting blend of tastes (sweet, spicy, savory and tangy) that it's really not like anything else I've ever had.

1 lb pork roast, cut into 1-inch cubes
1/2 teaspoon pepper
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Hungarian paprika
1 tsp beef bouillon
dash ground cloves
1/8 teaspoon red pepper flakes
1 large butternut squash, peeled, seeded, cut into 1-inch cubes
1-2 carrots, sliced into rounds
2 cups cooked white beans or chickpeas (garbanzo beans)
1 large tomato, chopped
1 garlic clove, crushed
Salt
1/4 cup lemon juice (crucial - do not skip this!)

Sprinkle pepper on the meat. In a large skillet (with tight-fitting lid), heat 2 Tbsp of the olive oil. Add the meat and cook over mediumheat, stirring, until all the juices evaporate, about 5 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.

Add tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer. Simmer until the meat is tender, about 45 minutes.

Add the squash, beans, tomato, garlic, 1/2 teaspoon salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.

Using a ladle, pull off as much liquid as you can into a deep container. Add about 1 cup of cooked squash pieces and lemon juice. Puree using a stick blender (or electric mixer). Pour back into stew - and you're ready to serve!

Pulled barbecue pork

Can be served on buns or over egg noodles. This recipe can also be done on the stove on very low heat, rather than in a crock pot. The coffee works as a tenderizer, but can’t be tasted in the end.

2 lb pork roast
1 Tbsp beef bouillon
1/2 c brewed coffee

Place roast in crock pot and add liquids. Cook on low for 6 to 8 hours. Pull out pork, reserving broth.

Pour broth into a saucepan, then add:

1 small can tomato paste
1 onion, finely chopped
1/4 c vinegar
1 clove garlic, crushed
2 T sugar
2 T lemon juice
2 tsp mustard
2 tsp Worcestershire
1 tsp liquid smoke
dash cayenne pepper
salt and pepper

Simmer sauce 15 minutes. Meanwhile, shred the pork with a fork. Add pork to sauce and simmer until thickened.

Spinach and sausage calzones

You know how when you bite into something good, you usually think, "This would be perfect if..." Not this calzone. It is perfect as is.

1 batch pizza dough (I've tried about 10 pizza dough recipes, and this is the best)
1/2 to 1 lb browned Country Sausage
1 1/2 cups frozen chopped spinach, thawed and drained
1 cup frozen sliced mushrooms, thawed and drained
1/2 cup ricotta cheese (or you can use sour cream and/or goat cheese, like I did)
1 1/2 cups mozzarella, shredded
2 cloves garlic, crushed
Rosemary to taste
Cornmeal
Marinara sauce for dipping (at least 1/2 cup per person)

Prepare dough and let rise once. Punch down and divide into four balls. Cover gently with plastic wrap and let rise 30 minutes.

Mix sausage, spinach, mushrooms, garlic, and rosemary.

Roll dough out (or throw it like a pizza pro if you know how) to about 9-10 inches in diameter. Spread ricotta in the shape of a D on one half of a dough round. Leave 1/2 inch of plain dough along the edge. Scoop 1/4 of spinach mixture onto the ricotta. Top with shredded mozzarella.

Dip your finger in water and run it along the edge of plain dough. Fold the dough over the half with toppings, lining the edges up well. Press edges together gently with your finger. Sprinkle the edge with flour, then seal by pressing closed with a fork. Make the seal about 1/2 inch.

Place the calzone on a baking sheet or baking stone sprinkled with cornmeal.

Repeat with remaining dough and filling. Bake at 400 degrees for 30 minutes or until golden. Serve hot with marinara sauce.

Jonathan's pot roast

I'm afraid this recipe will remain a Masson Family secret...until Jonathan logs on to type it in anyway!

Country sausage

I've been hoping to find a recipe for pork sausage seasoning that a) had ingredients available here, b) tasted like American sausage. Here it is! I was afraid it would be too spicy, but turned out just right.

1 1/2 lb boneless pork roast, cut in one inch cubes
1/4 cup water
1 tsp salt
1 tsp brown sugar
1/4 tsp dried sage
1/4 tsp rosemary
1/4 tsp thyme
1 tsp crushed red pepper
1 tsp freshly ground black pepper
1/4 tsp hot sauce
1/4 tsp nutmeg

Place half of pork in food processor. Pulse until coarsely ground. Put in a large bowl. Repeat with other half. Add remaining ingredients. Mix very well until blended. Refrigerate overnight.

Shape into patties. Cook over medium heat for 5-10 minutes, or until completely cooked. Can also be frozen in bulk or patties.

Sweet-n-sour pork

Adapted from the famous red and white checkered Better Homes & Gardens Cookbook

1. Mix the following and let marinate 30 minutes:
1 pound boneless pork shoulder or country style ribs, cut in small cubes
2 Tbsp mirin or dry sherry
2 Tbsp soy sauce
1 tsp sesame seed oil (or 1 tsp sesame seeds sauteed in a few drops of oil)

2. Heat 1 cup oil over med-high heat in a saucepan.

3. Pat the pork dry, then dredge through the following mixture:
1 beaten egg
1/2 cup cornstarch
1/2 cup flour
1/2 cup chicken broth

4. Fry pork pieces in oil, 4-5 minutes or until no pink left. Keep warm.

5. Microwave the following on high for 3 minutes, or until crisp-tender:
3 medium carrots, thinly sliced
1 onion, sliced
1 green pepper, sliced
2-3 Tbsp water

6. Whisk the following, then cook until bubbly and thickened over med-high heat:
1 cup chicken broth
1/3 cup rice vinegar
1/3 cup sugar
4 teaspoons cornstarch
1 Tbsp soy sauce

7. Add 1 cup drained pineapple to sauce. Add vegetables and pork.

8. Serve over hot rice.

Toasted gouda, pear, and bacon 'wich

An excellent toasted sandwich with a new twist

1 loaf French bread or Turkish Elmek Bread, sliced in half
Slices of Gouda cheese (or white cheddar)
Crumbled bacon
1-2 pears, sliced thinly
Thyme (optional)
Butter

Spread butter on the inside of the bread, then place bread butter-side down in skillet over medium heat. Lay slices of Gouda on the bread. Sprinkle crumbled bacon and thyme over cheese. Once cheese has melted, top with sliced pears. Smush two pieces together, and voila!



(recipe adapted from this excellent site.)

Tartiflette

This is a traditional French meal from the Haute Savoie region. It’s a great winter meal, and very easy to make.

6 potatoes, peeled and cut into bite-sized pieces
1 large onion, chopped
5-6 strips bacon
1 c cream
1 round Reblochon cheese, sliced in half lengthwise then halved.
*** can substitute 2 c shredded Monterrey Jack cheese***
1 t Herbes de Provence (see recipe)
¼ t nutmeg
Salt and pepper to taste

Boil the potatoes until soft. Meanwhile, cook the bacon in a large skillet. Remove bacon, reserving grease. Sauté the onions until translucent. Add crumbled bacon, potatoes, and seasonings, stirring gently until mixed. Pour into a large baking dish. Pour cream over mixture. Sprinkle cheese on top. Bake for 15 minutes in preheated oven at 350 degrees.

Pork medallions with prunes

A simplified version of a traditional recipe.


Filet de porc aux pruneaux

Trim and reserve the fat from 1 lb of pork medallions, sliced 1/2 inch thick. Sauté the medallions in butter for 3 to 5 minutes, or until golden. Remove from pan and keep warm. Cook the pork fat for about 5 minutes in the butter, then remove it. Add 1 chopped onion, 1 grated carrot, fresh thym, and a bay leaf. Let the onions cook slowly until translucent. Spoon off excess oil. Add 1 cup dry white wine and let simmer until almost evaporated. Add 1 cup beef bouillon and let simmer 30 minutes. Add 1 cup heavy cream and 1 cup pitted prunes. Simmer 15 minutes or until sauce thickens. Taste and sseason as desired. Place pork medallions in cream sauce and heat 2 to 3 minutes. Serve immediately.

This recipe is translated from

Le Cordon Bleu: Régions de France