Hoisin Glazed Pork Bowl with Vegetables
Category: Pork
Hoisin Glazed Pork
I have not made this. Pork tenderloin is not very interesting but everyone likes hoisin sauce so this might be quite good.
Spicy Mexican Shredded Pork Tostadas (Tinga)
I used to make this quite often.
Ancho Orange Pork Burritos
Sometimes I just add recipes cause I’m hungry. 
Pulled Pork
Buy some pork shoulder or pork butt. Pork shoulder and pork butt are actually the same thing. It might also say it is a pork shoulder roast or pork butt roast. Still the same thing. Don’t worry about it if it looks like there is a lot of fat.
Cut the pork into approximately 2 inch chunks.
Peel and quarter an onion. Smash and peel a few pieces of garlic. Get a couple of bays leaves if you have them.
Put everything in a large pot. Add a teaspoon of salt and some fresh or dried thyme. Add water to the pot until the meat is just covered. Bring to a boil and reduce to a gentle simmer. Cover and simmer until meat is very tender and shreds easily with a fork. Remove from heat.
Caramelized Pork Tenderloin (for sandwich)
Pork Tenderloin
3 T fish sauce
2 T maple syrup
1 T Brown sugar
2 T soy sauce
1/2 t sesame oil
2 garlic cloves
Minced ginger
Black pepper
Sliced scallion
Slice pork into 1/2 inch rounds then flatten to 1/4 inch. Marinade in above for 30 minutes. Add 2 T oil and stir to coat then remove meat and sear on hot grill pan.
Pork Tenderloin and Bok Choy Stir Fry
Ingredients:
1 pork tenderloin, (about 12 oz/375 g)
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) hoisin sauce
2 tbsp (30 mL) vegetable oil
6 baby bok choy, halved lengthwise
3 green onions, sliced
1/2 tsp (2 mL) five-spiced powder or grated gingerroot
1 clove garlic, minced
2 tsp (10 mL) grated gingerroot
pinch hot pepper flakes
4 cups (1 L) cooked rice
Preparation:
Thinly slice pork tenderloin crosswise; set aside.
In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.
In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, about 3 minutes. Transfer to bowl.
Add remaining oil to wok. Stir-fry bok choy, green onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute. Serve over rice.
Additional information : Tip: For no-fail rice, in saucepan, bring 2-2/3 cups (650 mL) water and 1/4 tsp (1 mL) salt to boil; stir in 1-1/3 cups (325 mL) long-grain rice. Cover and reduce heat to low; simmer until liquid is absorbed, 20 minutes. Fluff with fork. To increase nutritional value, use parboiled whole grain rice that cooks in 20 minutes.
Source : Canadian Living Magazine: September 2006
Spice Paste for Grilled Pork Chops
Spice Paste for Grilled Pork Chops
4 garlic cloves – minced
3 Tbsp vegetable oil
2 Tbsp light brown sugar
2 Tbsp coarse salt
2 tsp paprika
½ tsp ground pepper
½ tsp cayenne pepper
4 pork chops bone-in or out
Mix together paste ingredients. Coat pork chops and refrigerate for 1 to 3 hours. Grill.
You can also put the paste on pork chops and freeze them for later use.
I used to make these often. They were good but you have to be careful not to burn them on the grill because of the sugar. I feel like the recipe might have come from ATK.
Maple Glazed Pork Tenderloin
Maple Glaze:
1/2 cup maple syrup (grade B is preferable)
1/4 cup cooking molasses
2 Tbsp bourbon or Jack Daniels
1/8 tsp cinnamon
Pinch of cloves
Pinch of cayenne pepper
Whisk together and set aside.
Combine 1/4 cup cornstarch
2 Tbsp sugar
1 Tbsp salt
2 tsp black pepper
Whisk and spread on large plate. Pat pork dry and roll in mixture to cover then shake off excess.
Heat 2 Tbsp oil to med high in a skillet. When oil is hot reduce heat to medium (so that sugar does not burn) add pork to pan and cook to well browned on all sides about 8 – 12 minutes. Transfer pork to a rack over a baking sheet covered in foil.
Pour glaze into pan and reduce to 1/2 cup about 2 minutes scraping up bits in pan.
Put into 375 oven for 12 minutes until it reaches 130 degrees. Remove from oven, spread with more glaze and return to oven till it reaches 135 to 140. Remove from oven and glaze again. let rest for 10 minutes. To remaining glaze add 1/4 cup more maple syrup and 2 Tbsp grainy mustard. Slice meat and drizzle with remaining glaze.
Pork Chops with Spice Paste
I don’t remember where I found this recipe but it is brilliant. Small Boy says he has no interest in pork unless it is Pork Chops with Spice Paste, but then he asked if there was any bacon at breakfast today so don’t believe everything he says.
The recipe makes enough paste for 4 pork chops but I usually make a quadruple batch, slather up extra pork chops and then freeze them. I LOVE my Foodsaver freezer bag sucker thing. No more ruined frozen food.
Spice Paste for Grilled Pork Chops
4 cloves minced garlic
3 Tbsp veg oil
2 Tbsp light brown sugar
2 Tbsp coarse salt
2 tsp paprika
1/2 tsp ground pepper
1/2 tsp cayenne pepper
Mix paste together, coat pork chops and refrigerate 1 to 3 hours. Grill.
Note: August 10, 2014 I tried making this in a magic bullet. The paste comes out way to runny and I don’t recommend it.
