Pork

The other white meat.

Sweet and Sour Pork Chops

Ingredients:

  • 1/2 cup of sugar.
  • 1/3 cup of white vinegar.
  • 6 tablespoons of canned pineapple juice.
  • 1 tablespoon of corn starch.
  • 2 teaspoons of soy sauce.
  • 8 lean boneless pork chops.
  • Salt and freshly ground black pepper, to taste.

Preparation Instructions:

Mix together the sugar, white vinegar, pineapple juice, corn starch and soy sauce.

Bring to a boil, then cook until clear and slightly thick.

Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently.

Source: http://www.porkchoprecipes.net/sweet-and...

Cranberry-Lemongrass Sauce

Ingredients

  • 1/4 cup minced shallots
  • 1/4 cup minced garlic
  • 2 tablespoons minced lemongrass, white part only
  • 4 cups fresh cranberries, cut in half
  • 2 1/2 cups red wine
  • 4 cups chicken stock
  • Juice of 1 lemon
  • 1 tablespoon sugar
  • 3 tablespoons butter, unsalted
  • Grapeseed or canola oil for cooking
  • Kosher salt and freshly ground black pepper

Directions

In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste.

Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.

From http://www.ming.com/foodandwine/recipes/...

Double Thick Glazed Pork Chops

Ingredients

  • 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
  • 2 tablespoons minced shallots
  • 4 cups shredded kale
  • 1/2 cup Cranberry-Lemongrass Sauce, warmed
  • Grapeseed or canola oil for cooking
  • Kosher salt and freshly ground pepper

Directions

Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired.

*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight.

http://www.ming.com/foodandwine/recipes/...

Ginger Ale Pulled Pork Loin BBQ

From the Scott

  1. Get a pork loin--enough to fill your slow cooker
  2. Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
  3. Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
  4. Put the meat and the onions into the slow cooker
  5. Pour enough ginger ale into the slow cooker to cover the meat.
  6. Drink any remaining ginger ale to remind yourself that you never really liked how it tasted
  7. Put the slow cooker on high and let it go until the meat is falling-apart tender (poke it at 4 hours or so to check)
  8. Have a nice tasty cold beverage while waiting for the slow cooker to do its thing
  9. You may have to repeat step 8 if you are a fast drinker
  10. When meat it done, dump ginger ale and onion quarters into the garbage disposal and grind them into little bits
  11. With a fork, or your hands if you are tough, pull the pork apart into nice bite-sized chunks
  12. Dump all the meat into a bowl and mix with your favorite BBQ sauce. Use as much or as little BBQ sauce as you see fit
  13. If the BBQ will be sitting out for a while (like at a potluck), put it in the slow cooker at low temperature to keep it warm. Stir occasionally to keep the stuff on the edges from drying out
  14. Provide hamburger buns or rolls or just plain ole bread because this stuff is great as a sandwich. Note though, it is equally nice to nibble on it with your fingers, or a fork, as well
  15. Have extra BBQ sauce laying out. Some people like their sandwiches like their women -- really sloppy
  16. Don't tell your friends how easy it is to make--let them think you worked hard on it all day
  17. It freezes well, so make plenty

Country style pork ribs

Ingredients

1 (1 -2 lb) package country-style pork ribs
1⁄4 cup chopped onion
1⁄2 cup chopped celery
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 tablespoon prepared mustard (yellow)
2 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1⁄2 cup bottled chili sauce (Heinz)
1⁄4 teaspoon lemon juice
1⁄2 cup water

Directions

Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour.

Source