Pork Recipes

Ham Steak, pan roasted: serves 4

1 X 1 lb. ham steak

1. heat skillet or saute pan and place ham steak in hot pan

2. cut into 4 pieces, serve

Ham and Cheddar Cassoulet:

2 T. butter

2 T. flour

1. make roux

2 cups milk

3 cups raw egg noodles (cook)

1/2 tsp. dry mustard

8 oz. extra sharp cheddar cheese (shred, or

slice thin)

3/4 tsp. garlic powder

1 lb. cubed ham

1 cup buttered bread cubes

2. heat milk, thicken with roux

3. add, spices

4. slowly add cheddar cheese,

5. in a bowl stir sauce in with cooked egg noodles, and

ham

6. place in a buttered casserole dish

7. top with 1 cup buttered cubed bread

8. bake at 350 for 30 - 45 minutes or until golden and

bubbly

Kielbasa, grilled: serves 4 - 6

2 lbs. kielbasa

1 red pepper

1 green pepper

1. slice kielbasa in 1/2 the long way, and then into 4 in. sections

2. cut peppers into 1 in. cubes

3. grill kielbasa and pepperson hot grill for 5 - 7 minutes or until

tender and hot

Breaded Pork Chops, boneless:

6 X 3/4 in. slices of boneless pork loin

1 cup seasoned bread crumbs

3 oz. olive oil

1. dip bread pork cutlets in bread crumbs

2. brown pork in skillet at medium high heat for 2 - 3 minutes

3. turn over and repeat on second side

4. remove from pan, place on a baking pan

5. bake at 350 10 - 15 minutes

Pork, sweet and sour: serves 6

6 slices boneless pork cutlets, 1/2 to 3/4 in thick

1.5 cups cornstarch

2 eggs, whisked with 1/2 cup water

1 tsp. ground ginger

salt and pepper

1. dredge pork in seasoned cornstarch, egg wash, and then back in

seasoned cornstarch

2. in a skillet brown pork cutlets, 2 - 3 minutes on each side

Sauce

1 cup chix. stock

1/2 cup pineapple juice

2 oz. marachino cherry juice

vinegar

2 oz. white sugar

3 oz. brown sugar

4 T. ketchup

2 in. fresh ginger peeled and grated

1/3 cup rice wine vinegar

1 tsp. soy sauce

3 T. cornstarch

1. dissolve cornstarch in rice wine vinegar

2. heat remaining ingredients

3. stir in corn starch slurry mixture

4. BTB and reduce to simmer

5. finish pork cutlets at 350 for for 10 - 15 minutes

6. serve sauce over pork cutlets

 

Pork shoulder, boiled dinner: serves 8 - 10

1 smoked pork shoulder

6 carrots, peeled, cut into chunks

4 ribs of celery, washed, cut into chunks

10 oz. boiling onions, peeled, stem and root cut off

1 large yellow turnip, peeled cut into 1 in. chunks

12 - 14 small red potatoes

1 head cabbage, cored and cut into 6 - 8 wedges,

depending on size of the head of cabbage

1 coffee filter

3 bay leaves

10 black peppercorns

6 parsley stems

3 thym branches

1. in 3 - 4 gallon stock pot place shoulder,

2. roll herbs in coffee filter, tie with roast twine or string

3. cover with water, add herbs, BTB and reduce to simmer

4. cook 2 hours, add all vegetables accept the cabbage.

5. cook another 45 minutes, check meat if cooked remove

6. remove vegetable, place wedges of cabbage in pot, cover

7. cook another 15 - 20 minutes, until cabbage is tender

8. slice shoulder, serve with vegetables

 

Variations: use corned beef instead of shoulder

Red Gravy: serves 8 - 10

1 lb. beef chuck meat, cut into cubes

1 lb. veal stew meat,

2 lbs. pork shoulder, or italian sausage

1 lb. chicken thigh meat

1 T. minced garlic

2 carrots, peeled, diced

1 sm. onion, peeled, diced

1 red bell pepper, diced

24 oz. crushed tomato

6 oz. tomato paste

2/3 cup beef stock

2/3 cup chix. stock

2/3 cup merlot

1. brown meat, add vegetables stir cook 5 min.

2. deglaze with merlot, add stocks

3. add tomato product

4. simmer 3 - 4 hours, add more stock if needed during cooking

process

5. serve over rigatoni