Main Courses: Pork

There is so much you can do with the other white meat.  Please leave your favorite pork recipes in the comment section:


4 Comments Add your own

  • 1. lemare  |  May 6, 2007 at 10:36 pm

    Cafe Rio Pork

    This is a reasonable facsimile of a Tex Mex barbacoa delight JL and I enjoyed in college.

    Pork Loin or Pork Roast
    Sauce: 18 oz Coca-Cola Classic (do not use diet or generic)
    1 Cup sugar
    1 7 oz can Chipotle Chilies in ADOBO Sauce (since you use the sauce and not the chilies, it is important that you get exactly that.)
    1 tsp dry ground mustard – heaping
    1 tsp minced garlic.

    Remove chilies from the can of adobo sauce. Rinse chilies with the coke to get all the sauce. Discard. Also rinse can with coke to get all remaining sauce. Put all ingredients in blender. Blend, pour over pork in crock pot and cook on low for 7-9 hours. After cooking, pull apart with forks into bite size pieces. Leave in sauce while you serve it.

    1 envelope Buttermilk ranch dressing
    1 cup milk
    1 cup mayonaise
    1/2 bunch cilantro
    2 tomatillos
    2 serano peppers with seeds removed.

    Coarse chop and blend all together in blender. Let sit & chill to thicken.

    Serve with raw flour tortillas, fried tortilla strips and salsa. Grilled the tortillas, sprinkle cheese on them and put beans (black, Pinto or refried) in with the rice. Used chopped leafy lettuce, the pork, guacamole, sour cream, strips, and the dressing. Works well for big groups.

  • 2. lemare  |  May 7, 2007 at 8:23 pm

    Korean-style Pork Tenderloin

    From IRF reader, Jen.

    1/3 c. low-sodium soy sauce
    2 Tbsp. sugar
    1 Tbsp. minced peeled fresh ginger
    3 Tbsp. rice vinegar
    1 Tbsp dark sesame oil
    ¼ tsp. crushed red pepper
    4 garlic cloves, minced
    1 ½ lbs. pork tenderloin, trimmed
    Cooking spray

    1. Combine first 7 ingredients in a large zip-top plastic bag, add pork. Seal and marinate in refrigerator 8 ours or overnight, turning occasionally.
    2. Preheat oven to 425 degrees.
    3. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan, cooking 6 minutes, browning on all sides.
    4. Place pan in oven, bake at 425 degrees for 15 minutes or until meat thermometer registers 160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
    5. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.
    6. Cut pork into ¼” thick slices. Serve with sauce.
    Yield: 6 servings.

  • 3. lemare  |  May 7, 2007 at 8:26 pm


    This is a recipe from my Japanese cousin-in-law who is an incredible cook.

    1 lb ground pork
    2 c minced cabbage
    1/2 c minced green onions
    1/2 tsp salt
    1/8 tsp sugar
    1 tbsp soy sauce
    3 tbsp sesame oil
    1 1/2 tsp juice extracted from grated ginger
    3 cloves of garlic, grated
    gyoza skins

    Dipping Sauce: Equal parts soy sauce and vinegar

    Combine ingredients and make dumplings with gyoza skins using small pleats to seal.

    In an oiled non-stick pan, fry gyoza over medium heat until bottoms are golden brown and a little crispy. Add just enough water so that it doesn’t collect in the bottom of the pan and cover 7-8 minutes to steam them.

  • 4. Lowdogg  |  May 20, 2007 at 9:11 pm

    I made the pork- great recipe.


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