Tag Archives: Pork

Breaded Pork with Roasted Broccoli, Garlic and Corn

I was sitting in the office today, trying to think of a good dish for a nice spring day… but for some reason my mind wandered to Breaded Pork. Not exactly what I would call a spring dish, but I went with it anyway!

I think my side made up for that. ;-)

Needed:

2 cuts of pork (mine was from a larger tenderloin), cut of fat

2 cups of flour

2 cups of bread crumbs

2 eggs, beaten

several cloves of garlic

1 head of broccoli

2 ears of corn, decobbed

3 cups of peanut oil

Salt, Pepper and Sugar – all to taste

Here we go… with yet another simple dish.

1 – With a meat a meat hammer, flatten out your pork to about 1/4″

2 – Salt and pepper to taste, both sides.

3 – Place your flour, bread crumbs and eggs into three separate bowls.

4 – Dip your pork into the flour in order to cover the entire cut of meat, shake off any excess. Dip in egg, let the extra drain off, then cover with breadcrumbs.  Repeat for your second cut of meat. Place aside.

5 – Place your oil in a nice sized pot, begin to heat up to roughly 350 to 375. Also turn your broiler onto high, making sure you have a rack in the middle of the oven.

6 – Cut your broccoli into flowerettes, cut your garlic into half cloves, add corn and place into a bowl and drizzle with olive oil. Mix in salt, pepper and some sugar. (all to taste)

7 – Place into broiler (once heated) and  roast for 7 to 9 minutes.

8 – When your oil is heated, place the pork into the pot – only do one piece of meat at a time.  Cook for roughly 1 to 2 minutes per side, just make sure you don’t burn them!

There you go, you are done. Plate, add some capers, a wedge of lime and enjoy!

Sorry about the picture. I tried to get everything into the shot!

I loved the dish – there is so much more I one can do with this. The breading can be made into just about anything you desire. You can spice it it, or you can go with other flavors.  Very easy, and very tasty.

The roasted broccoli – for me – was UBER good. I’ve made this dish in the past with brown sugar, but opted for regular this time. LOVED IT. The little lady didn’t care for the sugar, but loved the corn.

Oh, and Tina – the butter topic will be posted for you tomorrow.

Pork with Lemon Caper Sauce

Here is one delicious quick and easy recipe that is a sure-fire crowd pleaser – especially if you love pork chops.  This has a light but flavorful breading – crisp on the outside and tender and juicy on the inside.  You cannot go wrong with this :)

1/3 c flour

1/8 tsp salt

3 tbsp Italian-seasoned bread crumbs

3 tbsp preshredded fresh Parmesan cheese

1/4 tsp black pepper

1 large egg white, lightly beaten

4 – 4 oz boneless center cut pork chops (about 1/2 thick)

2 tsp olive oil

1/2 c fat free less sodium chicken broth

1 tbsp dry white wine

1/4 tsp grated lemon rind

1 tbsp fresh lemon juice

2 tsp capers, rinsed and drained

1. Combine flour and salt in a shallow dish.  Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish.  Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture.  Coat pork with cooking spray.

2. Heat oil in skillet over medium-high heat.  Add pork to pan; cook 4 minutes on each side or until done.  Remove from pan; keep warm.  Add broth and remaining ingredients to pan, scraping pan to loosen browned bits.  Cook 2 minutes or until reduced to 1/4 cup (about 2 mins).  Serve with pork.  Yields 4 servings.

I know the pork appears a little burnt but it certainly didn’t taste that way.  The recipe didn’t have a picture so I wasn’t quite sure how it was going to look but the taste was amazing!  I served it with orzo (splashed with some fresh lemon juice, salt, and parsley) and garlic-red pepper broccoli.  I had my son help me make this dinner so I *think* that’s why he enjoyed every bite of it – even the broccoli :)

Nutritional Information (pork only):

Calories: 256

Fat: 10.1 g

Protein: 28.2 g

Carbohydrate: 11.5 g

Fiber: 0.7 g

Cholesterol: 68 mg

Sodium: 419 mg

Asian Pork Soup

I was going to save this till later in the week but since I was feeling a bit under the weather and needed some comfort food I had a feeling this soup would do the trick.  This was excellent and very simple.

You’ll need:

1 tbsp canola oil
12 oz lean boneless pork, cut into thin bite size strips
2 c freshly sliced shiitake mushroooms
2 c garlic, minced
3-14 oz cans chicken broth
2 tbsp dry sherry
2 tbsp reduced sodium soy sauce
2 tsp grated fresh ginger/1/2 tsp ground ginger
1/4 tsp crushed red pepper
2 c shredded napa cabbage
1 green onion, thinly sliced
fresh cilantro sprigs

1. In lg saucepan heat oil over med heat; add pork, cook and stir for 2-3 mins or until slightly pink in the center. Remove from pan and set aside. add mushrooms and garlic and cook until tender.

2. Stir in chicken broth, sherry soy, ginger, and pepper. Bring to boiling. Stir in pork, napa cabbage, and green onion; heat through. If desired, garnish with cilantro. Makes 6-1 c servings.

Nutritional Information:

Calories: 160

Total Fat: 6 g

Cholesterol: 31 mg

Protein: 16 g

Carbohydrate: 10 g

Fiber: 1 g

Sodium: 169 mg

Herbed Pork Tenderloin Dinner (Complete)

Ok, so here is my first non-low calorie dinner.  Don’t all jump at once!  I made this two evenings ago for company and it was an absolute hit as its praises were sung all night.  End with the pumpkin-chocolate pie (see previous post) and your legacy has been made.  Trust me :-)  (This serves a party of 6)

For pork tenderloin:

Brush a 3-lb (or equivalent) pork tenderloin with mustard (I did so generously).  Sprinkle 3 minced cloves of garlic evenly.  Then sprinkle 1/2 tsp each of rosemary and thyme.  Bake for approx 1 hour at 350.  Slice and serve with pan juices.

 

For Risotto:

Take 4-6 strips of bacon, chopped and saute with 1 chopped shallot in bottom of a pressure cooker until bacon is crisp [that's right bacon lovers - this one's for you!].  Drain grease.  Add drained sun dried tomatoes (about 4 count, snipped), 1 c chopped portobello mushrooms  and 2 tbsp olive oil and saute for a few mins.  Stir in risotto rice (equivalent to 6 servings). Mix 3/4 c white wine and 2 1/4 c chicken broth and pour over rice.  Cover and seal lid of pressure cooker.  Heat to medium-high and it should take approx 10 minutes for lid to rock.  Cook for an additional 10 mins after that or feel free to undercook to check on rice.  When rice is done add some chopped parsley and 1/2 c parmesan cheese if desired.

For cheddar cauliflower (and I thought this was so cool to make):

Wash cauliflower (med head) and remove side leafy pieces.  Slice bottom so whole head can sit flat on a pan.  Steam whole head for about 15 minutes or until barely done.  Mix 1/3 c mayo, 1 tsp tarragon, and 1 tsp fresh lemon juice and coat cauliflower.  Pat cheddar cheese onto head and place on baking sheet at 350 for about 10 minutes.  Cool for a few minutes and slice into 6 wedges.

 

And here you have it! I added a small side of baby herb salad with a few spritzes of dressing - bon appetit!

I could not believe how well this dinner turned out – all the flavors complemented each other so well!  Oh and if it’s a special treat don’t forget the Riesling!

*No nutritional information available for this meal.  I guess ignorance is bliss sometimes!

Kitchen Scrap Lasagna

After several days of cooking and making new dishes I had a number of items left over.  As I did not want to see the food go to waste I decided to make a dish mainly with the items I had leftover. The result is what I am calling “Kitchen Scrap Lasagna”

½ lb chicken breast tenders sliced paper thin
½ lb ground pork
½ lb ground beef
½ yellow onion
1 green onion sliced, diced and chopped (essentially to the consistency of dried oregano)
2 teaspoons minced garlic
1 can diced tomatoes (14.5 oz)
2 cans tomato sauce (15 oz)
1 can tomato paste (the wee little 6 oz type)
2 teaspoons oregano
1 teaspoon basil
2 tablespoons parsley
6 oz of Parmesan Cheese
2 cups of cottage cheese (small curd)
8 oz shredded mozzarella
12 lasagna noodles

Here we go:

1- Preheat oven to 350 degrees, also bring a large pot of water to a boil. When water is boiling add salt (1 teaspoon) and 12 lasagna noodles.  Cook for 9 mins or until noodles are “al dente” Remove and set pasta aside (all of this is going on when you are doing the other steps, btw)

2- Place 3 tablespoons of olive oil in a pan, heat and add chicken, pork and beef.  Cook and stir over medium heat for 3 mins.

3- Add yellow onions, garlic oregano and basil, stir and cook for 3 more mins.

4- Remove from heat, drain oil

5- Put meat back into the pan and over the flame, mix in the diced tomatoes, tomato sauce and paste

6- Simmer over a low heat for 30 minutes while stirring to prevent burning

7- While your sauce is simmering, mix together your cottage cheese, Parmesan cheese and parsley

8- With your sauce ready, in a 9 by 13 oven safe dish spread a coat of sauce.  Then lay down 3 noodles side by side – do not cross..  Add a coat of the cheese mixture, followed by sauce. Repeat once.  Note that I said to make 12 noodles… I only use 9.  In case some stick while cooking it always makes sense to have some extra on hand.  After you lay your last 3 noodles top with sauce, followed by shredded mozzarella cheese.

9- Bake for 45 mins to an hour (depending on how brown you want your mozzarella)

The dish lasagna going in…

Our dish going into the oven

Our dish going into the oven

 

And coming out, all brown and ready to eat..

coming out

Oh, the baked goodness!

 

I know you are going to get tired of hearing it but this was outstanding.  Truly.  How good do you ask?  I ate 1/3 of this pan by myself in one sitting. I have never made lasagna before, let alone just throw things together and and think it would turn out to be an edible lasagna. 

A few things to note – I enjoy things a bit more “baked”, hence the darker cheese on top, as I experience a number of flavors that wouldn’t be there otherwise.  Obviosuly you will want to bake to your taste. 

Also, I do not care for Ricotta cheese AND I had cottage cheese left over so I simply used that.  And yes, you’ll be happy to know that cottage cheese has a lower fat content!

The dish takes a bit of time to prep and bake but the payoff is worth the effort.  In total you can expect about 12 servings from a pan of this size.

Oh, and on a side note… I think I may have found the perfect pasta sauce recipe in this creation. 

Hot and ready to eat!

Hot and ready to eat!

 

Have fun!

Chicken and Pork Lettuce Wraps

In my quest to try new things I decided that Lettuce Wraps was going to be the next dish I was going to master. Well, not master but give a shot.

I’ve united a number of recipes to create this dish, here we go

1/2 lb Chicken Breast tenders (sliced thinly)

1/2 lb Ground pork

1″ of fresh ginger, chopped

2 garlic cloves, chopped

1 red pepper, diced

4 large shiitake mushrooms

salt and pepper (for taste)

Canola Oil (or Vegetable oil)

1 orange for zest

4 Green Onions, very thinly sliced

3 1/2 tablespoons hoisin sauce

Green Leaf Lettuce

stuff

Here is the good stuff, ready to go!

1) In a large pan heat up 2 to 4 tablespoons of oil – I happened to have a wok so I went with that.

2) Add in Chicken and Pork and stir to prevent sticking and burning. Cook for  2 minutes.

cookin

Chickena and Pork cooking away!

3) Add mushrooms, stir and cook for an additional two minutes.

4) Add garlic and ginger, start and cook for a minute.

5) Add bell pepper and green onions, stir cook for two more minutes (less if you want your peppers to be firm)

6) Add Hoisin sauce, salt and pepper to taste and stir until the sauce covers everything

And you get…

finished

OH SO GOOD!

Again, this is another restaurant quality dish.  While one may thing the hoisin sauce would be the “key” to the dish – and don’t get me wrong, it would not be the same without it – the true secret is the ginger!

This recipe will make enough for roughly 6 to 8 wraps. If you like Chinese food this is quick and easy and it leaving you wanting more.

Pork Casserole with Mushrooms and Kale

I saw this recipe and thought, “Hmm. . .interesting.”  I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before.  I *loved* how this turned out!

What you will need:

1 lb lean boneless pork, cut into thin bite-size strips

2 c sliced fresh mushrooms

1/2 c chopped onion

2 tbsp canola/olive oil

1/4 c all purpose flour

1/2 tsp salt

1/2 tsp dried sage, crushed

1/4 tsp black pepper

2 c fat-free milk

4 c chopped, stemmed fresh kale or swiss chard

2 c cooked wild rice (i used a mix of long grain and wild)

1 tbsp finely shredded lemon peel

1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish.  Preheat a skillet over medium-high heat.  Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink.  Remove from heat and set aside.

Cooking the pork

2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender.  Stir in flour, salt, sage, and pepper.  Add milk all at once and cook until thickened and bubbly.

Casserole Base

 

Stir in pork, kale, cooked rice, and lemon peel.

Making the Casserole

3. Spoon mixture into baking dish and bake uncovered for 30-35 mins.  Let stand for 10 minutes before serving.  Makes 6 servings.  Enjoy!

Pork Casserole with mushrooms and kale

 

Nutritional Information:

Calories: 285

Total fat: 10 g

Cholesterol: 49 mg

Protein: 24 mg

Carbohydrate: 2 mg

Fiber: 3 g

Sodium: 305 mg

Lumpia Shanghai and Pork BBQ

Years ago I discovered a local Filipino store that specializes in import food items – rice, fruit and drinks.  In the back of this tiny store is a kitchen that happens to serve authentic home made items and they are fantastic.  Healthy?  Yea, guessing not, but some of food that really hits the spot.

I had intended on making a quick salmon dish this evening but my sudden and uncontrollable urge for Lumpia took over.  I thought I would share that urge with you.

What is Lumpia Shanghai?

Lumpia Shanghai (Lumpia for short) is, essentially, a mini egg roll roughly 4 inches in length filed with beef or pork, egg, carrots and various spices.  These little guys are deep fried to sinful perfection and usually served with sweet and sour sauce (which I usually pass on).  I find the addition of carrots in the roll to be sweet enough for me.

There are a number of versions of Lumpia, usually tied to the country and region of origin. I would actually consider this food item to be the ideal finger food.  Just remember to a napkin around as your fingers are bound to get greasy.

Pork BBQ

Anyone who has exposure to Filipino food will know there seems to be a certain affinity for all things pork.  From open pit, full roasted, pigs to skewers, Filipino BBQ pork is quite enjoyable.  No, I didn’t pick up a fully roasted pig, I opted for the skewers.

These little guys are marinated in Soy sauce, with sugar, garlic and lemon juice.  Usually, the pork is BBQed (as noted by the name) but can also be prepared under a broiler.  It is very important that you continue to move/turn the skewers until cooked to your liking because pork can be easily overcooked.  If one wants to really add flavor to the mix, change out the sugar for brown sugar.

Lumpia Shanghai and Pork BBQ just begging for you to eat them!

Lumpia Shanghai and Pork BBQ just begging for you to eat them!

While store purchased Lumpia Shanghai and Pork BBQ hits the spot, if it fresh, the real challenge will be when I decide to take these on in my own kitchen.  It may be some time until that happens as I have a number of other things I would like to get to first, but I will definitely post my adventure once it takes place.

Vietnamese meat treats

nem-chuaI am fortunate to live in a city with many different ethnic neighborhoods, and an excellent restaurant “scene.”  Within walking distance of my home there is Little Italy, a Mexican neighborhood, Chinatown (long walk,) Greektown, a college neighborhood, the meat and fish wholesale district, and an area known as “restaurant row.” 

In an attempt to get to know the culinary options available just outside my own door I have started venturing out on the weekends to explore the various areas.  I’ll add some posts about those adventures later, right now I’d like to mention two food items I picked up last weekend when I went out to the Vietnamese neighborhood for a soup and sandwich lunch of pho and banh mi.

The first is called Nem Chua

 

I am pretty adventurous when it comes to what I will eat and have a tendency to leap before I look.  My shopping style is equally careless.  I see something I want, I get it, and then I ask what it is and how much it costs (much to my wife’s chagrin.  This is best demonstrated by the time she sent me to pick up a few items at Whole Foods and I returned $300 lighter, including a $25 jar of almond butter which we ate maybe 2 tablespoons of and $30 jar of powdered greens superfood, which was throw out immediately after discovering it tasted like fish food)  

Nem Chua is a bundle of fermented pork meat and skin with garlic and pepper which is eaten raw.   The ingredients listed are:pork, pork skin, garlic, Thai pepper, black pepper, sugar.  I don’t know what makes it safe or how it ferments, all of the information I’ve read contains a mysterious Nem Chua powder (powder for fermenting pork) “available at Asian grocery stores.”  I’m hoping that it contains some type of curing salt (this is a reasonable guess based on how red the meat is, if it didn’t contain curing salt wouldn’t it be gray) which would make this safe to eat, but either way it is pretty delicious and with the exception of the effect on my breath from the raw garlic I have had no adverse reactions.  

The taste of the pork is very mild and a little sour, then the raw garlic and chile hit you and the heat and spice and pork has a wonderful synergy in the mouth.  The texture is like a large piece of tuna sashimi, but has rubbery bites to it when you chew the skin pieces distributed throughout. It leaves a heat in your mouth from the Thai pepper.  Overall very good, much better than my description makes them sound, and would make a good occasional or exotic snack, maybe as an option with chicken wings while watching a game.

It’s claimed that they don’t need to be refrigerated and are therefore a good treat to pack for hiking, although I keep mine in the refrigerator.  It is also said that they are a good snack to go with beer, with this I would have to agree.   

The second thing I picked up is called Cha Lua

 

cha-lua2Apparently this translates as silk sausage.   The ingredients listed are: pork, fish sauce, water, potatoes starch, vegetable oil, sugar, MSG, baking powder, corn starch and citric acid.  For all the ingredients it has a very bland flavor.   It is basically a pork loaf of very smooth consistency, boiled in a banana leaf.  They say it is done when it bounces and it is very rubbery. The texture is identical to Oscar Meyer bologna and the taste is that of Buddig chicken.  It has a tough “skin” which I have been removing as I eat it.  I enjoy fish sauce and wish this had a fish sauce flavor but it is very taste neutral.  I’ve been using it to make sandwiches with grainy mustard, red onion and cha lua.  A good alternative sandwich meat to change things up from the usual turkey, roast beef or ham.