Pork Recipes
Pulled Pork Sandwiches.
Ingredients:
3 pounds of pork shoulder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 cup barbecue sauce
Hamburger buns
Instructions:
Mix the brown sugar, paprika, salt, and black pepper to make a rub.
Rub the mixture all over the pork shoulder.
Place the pork shoulder in a slow cooker and cook on low for 8-10 hours.
Once cooked, shred the pork with two forks.
Mix in the barbecue sauce and serve on hamburger buns.
Pork Stir-Fry.
Ingredients:
1 pound pork tenderloin, sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
1 cup sliced mushrooms
Salt and pepper to taste
Instructions:
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and cornstarch.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add pork slices and cook until browned.
Add bell pepper, broccoli, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Season with salt and pepper to taste. Serve with rice or noodles.
Honey-Glazed Pork Chops.
Ingredients:
4 bone-in pork chops
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together honey, soy sauce, Dijon mustard, vegetable oil, minced garlic, salt, and pepper.
Season the pork chops with salt and pepper.
Heat a large oven-safe skillet over medium-high heat and sear the pork chops for 2 minutes on each side.
Pour the honey glaze over the pork chops and transfer the skillet to the preheated oven.
Bake for about 10-12 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
Remove from the oven, cover with foil, and let them rest for a few minutes before serving.
Pork and Vegetable Skewers.
Ingredients:
1 pound pork tenderloin, cut into cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
8 cherry tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
Salt and pepper to taste
Instructions:
Preheat the grill to medium-high heat.
In a bowl, combine olive oil, lemon juice, dried oregano, salt, and pepper.
Thread the pork cubes, bell pepper chunks, onion chunks, and cherry tomatoes onto skewers.
Brush the skewers with the olive oil mixture.
Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through.
Serve the skewers hot with your choice of sides.
Pork Fried Rice.
Ingredients:
2 cups cooked rice, chilled
1 cup cooked pork, diced
1/2 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
2 eggs, beaten
Salt and pepper to taste
Green onions for garnish
Instructions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add the cooked pork, frozen peas, and carrots, and stir-fry for 2 minutes.
Push the pork and vegetables to one side of the pan and pour the beaten eggs into the other side.
Scramble the eggs until cooked, then mix them with the pork and vegetables.
Add the chilled cooked rice, soy sauce, and oyster sauce to the pan. Stir-fry for an additional 2-3 minutes until everything is heated through.
Season with salt and pepper to taste.
Garnish with chopped green onions before serving.
Pork Tacos.
Ingredients:
1 pound pork tenderloin
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
Corn or flour tortillas
Sliced avocado, salsa, chopped cilantro, and lime wedges for serving
Instructions:
Preheat the oven to 400°F (200°C).
In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Rub the spice mixture all over the pork tenderloin.
Heat vegetable oil in an oven-safe skillet over medium-high heat.
Add the pork tenderloin and sear on all sides until browned.
Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Remove from the oven and let the pork rest for a few minutes before slicing.
Warm the tortillas and assemble the tacos with sliced pork, avocado, salsa, chopped cilantro, and a squeeze of lime juice.
Pork and Apple Stew.
Ingredients:
1.5 pounds of pork shoulder, cubed
1 onion, chopped
2 cloves garlic, minced
2 apples, peeled, cored and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chicken broth
1 cup apple cider
1 tablespoon flour
1 tablespoon vegetable oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and minced garlic, and cook until the onion is translucent.
Add the pork cubes and cook until browned on all sides.
Sprinkle flour over the pork and stir well to coat.
Add chopped apples, carrots, celery, chicken broth, apple cider, dried thyme, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours or until the pork is tender.
Adjust seasoning if needed and serve the stew hot.
Sweet and Sour Pork.
Ingredients:
1 pound pork loin, cut into bite-sized pieces
1/2 cup pineapple chunks
1/2 cup bell pepper, cut into chunks
1/2 cup onion, cut into chunks
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch
Vegetable oil for frying
Salt and pepper to taste
Instructions:
In a small bowl, whisk together ketchup, soy sauce, rice vinegar, brown sugar, and cornstarch.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Season the pork pieces with salt and pepper, then fry until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, stir-fry the bell pepper and onion until crisp-tender.
Add the pineapple chunks and the cooked pork back to the skillet.
Pour the sauce mixture over the ingredients in the skillet and cook, stirring, until the sauce thickens and coats the pork and vegetables.
Serve the sweet and sour pork over rice.
Pork Schnitzel.
Ingredients:
4 boneless pork chops
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
Lemon wedges for serving
Instructions:
Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until thin.
In separate shallow bowls, place flour, beaten eggs, and breadcrumbs mixed with paprika, salt, and black pepper.
Dredge each pork chop in flour, dip it in beaten eggs, and then coat it with the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the breaded pork chops for about 3-4 minutes per side until golden brown and cooked through.
Drain on paper towels and serve with lemon wedges.
Pork and Bean Chili.
Ingredients:
1 pound ground pork
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 can (14 ounces) kidney beans, drained and rinsed
1 can (14 ounces) black beans, drained and rinsed
1 cup beef broth
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and minced garlic, and cook until the onion is translucent.
Add ground pork and cook until browned.
Stir in chili powder, cumin, salt, and pepper.
Add diced tomatoes, kidney beans, black beans, and beef broth.
Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.
Adjust seasoning if needed and serve the chili hot.
