Pork Recipes
Pork and Mango Stir-Fry.
Ingredients:
1 pound pork tenderloin, sliced
1 mango, peeled and sliced
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a small bowl, whisk together soy sauce, fish 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 mango, bell pepper, and onion. 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.
Garnish with fresh cilantro before serving.
Pork and Cauliflower Fried Rice.
Ingredients:
1 pound ground pork
1 small head of cauliflower, grated or processed into rice-sized pieces
1 cup frozen mixed vegetables
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
2 green onions, sliced
Salt and pepper to taste
Instructions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add ground pork and cook until browned and cooked through.
Add the cauliflower “rice” and frozen mixed vegetables. Stir-fry for about 5-6 minutes until the cauliflower is tender and the vegetables are heated through.
In a small bowl, whisk together soy sauce and oyster sauce.
Pour the sauce mixture over the pork and cauliflower mixture. Stir well to combine.
Season with salt and pepper to taste.
Garnish with sliced green onions before serving.
Pork and Quinoa Stuffed Peppers.
Ingredients:
1 pound ground pork
4 bell peppers, tops removed and seeds removed
1 cup cooked quinoa
1/2 cup diced tomatoes
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
2 tablespoons olive oil
2 cloves garlic, minced
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, diced tomatoes, grated Parmesan cheese, tomato paste, minced garlic, 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 olive 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 Chickpea Stew.
Ingredients:
1 pound pork shoulder, cubed
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions:
Heat olive 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 diced tomatoes, chickpeas, chicken broth, tomato paste, dried rosemary, 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 and the flavors are well blended.
Adjust seasoning if needed.
Serve the pork and chickpea stew hot.
Pork and Spinach Quesadillas.
Ingredients:
1 pound pork tenderloin, cooked and thinly sliced
4 large flour tortillas
2 cups fresh spinach leaves
1 cup shredded Monterey Jack cheese
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
Instructions:
Lay out a tortilla on a flat surface.
Arrange sliced pork, fresh spinach leaves, shredded Monterey Jack cheese, diced red onion, and chopped fresh cilantro on half of the tortilla.
Fold the other half of the tortilla over to create a half-moon shape.
Repeat with the remaining tortillas and filling ingredients.
Heat olive oil in a large skillet over medium heat.
Place the quesadillas in the skillet and cook for about 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted.
Remove from the skillet and let them cool for a minute before slicing into wedges.
Serve the pork and spinach quesadillas hot with salsa or sour cream, if desired.
Pork and Apple Cider Stew.
Ingredients:
1 pound pork shoulder, cubed
2 apples, peeled, cored and chopped
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups apple cider
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot 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 chopped apples, apple cider, 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 flavors are well blended.
Season with salt and pepper to taste.
Serve the pork and apple cider stew hot.
Pork and Blackberry.
Ingredients:
1 pound pork tenderloin, grilled and sliced
6 cups mixed salad greens
1 cup fresh blackberries
1/2 cup crumbled goat cheese
1/4 cup sliced almonds
For the dressing:
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste
Instructions:
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
In a large bowl, combine mixed salad greens, fresh blackberries, crumbled goat cheese, and sliced almonds.
Add the sliced grilled pork to the bowl.
Drizzle the dressing over the salad and toss until everything is well coated.
Serve the pork and blackberry salad chilled.
Pork and Broccoli Stir-Fry.
Ingredients:
1 pound pork loin, thinly sliced
2 cups broccoli florets
1 carrot, 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
Sesame seeds 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 cook for 1 minute.
Add sliced pork and cook until browned.
Add broccoli florets, sliced carrot, and sliced 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.
Garnish with sesame seeds before serving.
Pork and Blueberry Balsamic Glazed Ribs.
Ingredients:
2 pounds pork baby back ribs
1 cup fresh blueberries
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 300°F (150°C).
Season the ribs with salt and pepper.
Place the ribs on a baking sheet lined with aluminum foil.
In a blender or food processor, blend the blueberries, balsamic vinegar, honey, soy sauce, and minced garlic until smooth.
Brush the blueberry balsamic glaze over the ribs, covering them completely.
Cover the baking sheet with aluminum foil and bake for about 2 to 2.5 hours or until the ribs are tender and cooked through.
Remove the foil cover and increase the oven temperature to 400°F (200°C).
Return the ribs to the oven and cook for an additional 10-15 minutes or until the glaze is slightly caramelized.
Let the ribs rest for a few minutes before slicing.
Serve the pork and blueberry balsamic glazed ribs hot.
Pork and Coconut Curry Soup.
Ingredients:
1 pound pork loin, thinly sliced
1 can (14 ounces) of coconut milk
4 cups chicken broth
1 red bell pepper, sliced
1 cup sliced mushrooms
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pot over medium-high heat.
Add sliced pork and cook until browned.
Add red curry paste and cook for 1 minute, stirring to coat the pork.
Pour in coconut milk and chicken broth.
Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes to allow the flavors to meld together.
Add sliced bell pepper, sliced mushrooms, fish sauce, salt, and pepper. Cook for an additional 5 minutes or until the vegetables are tender.
Adjust seasoning if needed.
Garnish with fresh cilantro before serving.
