Pork Recipes
Pork and Pineapple Skewers with Teriyaki Glaze.
Ingredients:
1 pound pork tenderloin, cut into cubes
1 cup pineapple chunks
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 clove garlic, minced
Salt and pepper to taste
Wooden skewers (soaked in water)
Instructions:
In a bowl, whisk together soy sauce, honey, rice vinegar, vegetable oil, minced garlic, salt, and pepper to make the teriyaki glaze.
Thread the pork cubes, pineapple chunks, bell pepper, and onion onto the skewers.
Brush the skewers with the teriyaki glaze.
Grill the skewers over medium-high heat for about 10-12 minutes, turning occasionally and basting with the remaining glaze until the pork is cooked through and the vegetables are tender.
Serve the pork and pineapple skewers hot.
Pork and Eggplant Stir-Fry.
Ingredients:
1 pound pork loin, thinly sliced
2 small eggplants, cut into cubes
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Chopped green onions for garnish
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and sliced onion, and cook until the onion is translucent.
Add sliced pork and cook until browned.
Add cubed eggplant and sliced bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Garnish with chopped green onions before serving.
Pork and Sweet Chili Stir-Fry.
Ingredients:
1 pound pork tenderloin, sliced
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup snap peas
Salt and pepper to taste
Chopped fresh cilantro for garnish
Instructions:
In a bowl, whisk together sweet chili sauce, soy sauce, and fish sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add sliced bell pepper and snap peas. Stir-fry for about 3-4 minutes until the 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.
Garnish with chopped fresh cilantro before serving.
Pork and Black Bean Tacos.
Ingredients:
1 pound ground pork
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Corn or flour tortillas
Sliced avocado, salsa, chopped cilantro, and lime wedges for serving
Instructions:
In a skillet, brown the ground pork over medium heat. Drain any excess fat.
Add chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in black beans, chili powder, cumin, paprika, salt, and pepper. Cook until the mixture is heated through.
Warm the tortillas.
Spoon the pork and black bean mixture onto each tortilla.
Serve the tacos with sliced avocado, salsa, chopped cilantro, and a squeeze of lime juice.
Pork and Leek Stir-Fry.
Ingredients:
1 pound pork tenderloin, thinly sliced
2 leeks, white and light green parts, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add sliced leeks and bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Serve the pork and leek stir-fry with rice or noodles.
Pork and Cauliflower Curry.
Ingredients:
1 pound pork shoulder, cut into cubes
1 head cauliflower, cut into florets
1 onion, chopped
2 cloves garlic, minced
2 tablespoons curry powder
1 can (14 ounces) of coconut milk
1 cup chicken broth
2 tablespoons vegetable oil
Salt and pepper to taste
Chopped fresh cilantro for garnish
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 pork cubes and cook until browned on all sides.
Stir in curry powder and cook for 1 minute.
Add cauliflower florets, coconut milk, and chicken broth.
Bring to a boil, then reduce heat, cover, and simmer for about 30-40 minutes, or until the pork is tender and the cauliflower is cooked through.
Adjust seasoning if needed.
Garnish with chopped fresh cilantro before serving.
Pork and Ginger Noodle Soup.
Ingredients:
1 pound pork loin, thinly sliced
4 cups chicken broth
2 cups water
2 cups sliced shiitake mushrooms
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked noodles (such as ramen or udon)
Sliced green onions for garnish
Instructions:
Heat vegetable oil in a large pot over medium heat.
Add minced garlic and grated ginger, and cook for 1 minute.
Add sliced pork and cook until browned.
Pour in the chicken broth and water. Bring to a boil.
Stir in sliced shiitake mushrooms, soy sauce, and fish sauce.
Reduce heat, cover, and simmer for about 10-15 minutes until the pork is cooked through and the flavors are well combined.
Season with salt and pepper to taste.
Serve the pork and ginger noodle soup over cooked noodles.
Garnish with sliced green onions before serving.
Pork and Quinoa Stuffed Bell Peppers.
Ingredients:
1 pound ground pork
4 bell peppers, tops removed and seeds removed
1 cup cooked quinoa
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a skillet, brown the ground pork over medium heat. Drain any excess fat.
In a large bowl, combine the cooked ground pork, cooked quinoa, shredded cheddar cheese, chopped fresh parsley, minced garlic, tomato paste, salt, and pepper.
Spoon the pork and quinoa mixture into the bell peppers.
Place the stuffed bell peppers in a baking dish and drizzle with vegetable oil.
Bake for about 25-30 minutes until the bell peppers are tender and the filling is heated through.
Serve the stuffed bell peppers hot.
Pork and Peanut Stir-Fry.
Ingredients:
1 pound pork loin, sliced
1 cup snow peas
1 carrot, julienned
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon peanut butter
1 tablespoon vegetable oil
Salt and pepper to taste
Crushed peanuts for garnish
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, peanut butter, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add snow peas, julienned carrot, sliced bell pepper, and sliced onion. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Garnish with crushed peanuts before serving.
Pork and Lentil Stew.
Ingredients:
1 pound pork shoulder, cubed
1 cup dried lentils
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
In a large pot, heat olive oil over medium heat.
Add chopped onion, minced garlic, chopped carrots, and chopped celery. Cook until the onion is translucent.
Add pork cubes and cook until browned on all sides.
Stir in tomato paste and dried thyme.
Add dried lentils and chicken broth. Bring to a boil.
Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the pork is tender and the lentils are cooked through.
Season with salt and pepper to taste.
Serve the pork and lentil stew hot.
