Be sure to
slice the pork into smaller pieces and sauté to make in less than 10 minutes.
Slice the pork into 1 - inch slices and serve over a bed of apples, pears, and onions.
Slice the pork into thin pieces and place in the warm wraps.
Slice pork into 1/2» slices and add to broth.
Slice pork into 1» strips.
Slice pork into 1/2» slices, transfer to a platter, and pour pan juices over.
Not exact matches
Transfer the
pork to a carving board and let it rest for 10 minutes before carving it
into 1 / 2 - inch - thick
slices.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless
pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of
pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Your family members will be surprised when they
slice into their bone - in
pork chops and find a spiced breadcrumb mixture waiting for them inside.
Let
pork stand 5 minutes before cutting
into slices.
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1
pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
Meanwhile,
slice or chop onion, and cut
pork belly
into thin
slices or chop it as you like.
Cut
pork loin
into 1/2 - inch thick
slices.
Cook 4 - 6 minutes, until lightly browned, rotate and cook other side until center reaches an internal temperature of at least 145 ° F. Remove from heat and cool slightly, then cut
pork slices into 1/4 - inch strips.
So, instead of grilling up my
pork tenderloin outside, I
sliced it
into medallions and grilled it up indoors on my grill pan.
I like to
slice that grilled
pork tenderloin
into thick 1 - inch
slices.
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds
pork tenderloin,
sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier
slicing, freeze the
pork slightly, then
slice
1 clove garlic 1 teaspoon olive oil 2 teaspoons pine nuts 1/2 favorite sausage: veggie, chicken, or
pork, diced 1/4 cup frozen spinach 2 sundried tomatoes, cut
into strips 1 egg 1 egg white 1/4 teaspoon salt 1/2 ounce grated Parmesan 2
slices of bread
salt
pork or bacon, cut
into 1/2 ″ pieces 1 large leek, white and pale green parts only,
sliced 1 large onion, diced 1 green pepper, diced 2 celery ribs,
sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.
Remove the
pork roast and
slice or pull the meat off the bone
into large pieces.
3/4 cup vegetable oil 1 pound boneless
pork loin, cut crosswise
into very thin
slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly
sliced 10 medium mushrooms,
sliced Salt and freshly ground black pepper 3 cups bean sprouts
Costco smoked pulled
pork (see # 10) with a side of steamed green beans drizzled with a delicious sweet and tangy mustard sauce from @WholeSisters on Instagram and some home made sweet potato fries (thinly
slice sweet potatoes
into fries then toss with salt, pepper and melted coconut oil.
When the
pork loin is finished cooking
slice it «against the grain», turn it
into pulled
pork or chop it
into cubes.
Fall Slow Cooker
Pork Chops Serves 4 - 6 2 large sweet potatoes, peeled and thickly sliced into rounds 4 large apples, sliced 1 large onion, sliced 1 - 2 lbs boneless pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground pe
Pork Chops Serves 4 - 6 2 large sweet potatoes, peeled and thickly
sliced into rounds 4 large apples,
sliced 1 large onion,
sliced 1 - 2 lbs boneless
pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground pe
pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground pepper
1 large onion,
sliced and separated
into rings 2 1/2 pounds boneless country - style
pork ribs 1 (18 ounce) bottle barbecue sauce 1/3 cup honey 1/3 cup maple syrup 1/4 cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup
sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade
into large ziploc bag with
pork chops and marinate for 1/2 hour (discard marinade...
Remove the
pork from the freezer and cut
into 1/4 ″
slices.
Step 5Dip each avocado
slice in the egg wash, drain off the excess, and then dip
into the
pork rind coating, covering completely.
Prepare the Lettuce Wraps:
Slice the
pork shoulder
into 1 / 2 - inch
slices.
ingredients
PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to ta
PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds
pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to ta
pork tenderloin (trimmed of excess fat,
sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly
sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Slice and finely chop the cooked
pork and stir
into the chili.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or
pork (or a mix of beef and
pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
Or
slice them thin and incorporate them
into the shredded
pork mixture?
Ingredients 2 fennel bulbs, trimmed, halved and thinly
sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice of 1/2 lemon 2 teaspoons white wine or cider vinegar 10 large flour tortillas, cut
into 4 - inch disks 2 cups pulled
pork (recipe follows) 1 large bunch chives (50 - 60)
ingredients FOR THE
PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to ta
PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds
pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to ta
pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled,
sliced) 1 jalapeno (stemmed,
sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly
sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut
into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
Sticky Vietnamese
pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range
pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut
into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
You can add thin
slices of fresh cayenne peppers to soups and stews, or you can chop them up
into smaller pieces and sprinkle them over roasted or grilled dishes like
pork and fish.
The
pork in this recipe can be store - bought
pork tenderloin cutlets already pounded thin and ready to rock, but I much prefer using a boneless
pork shoulder roast and taking the extra minute or two to
slice it
into 1 / 4 - inch thick pieces.
Slice the
pork rack
into chops and spoon the cherry bourbon sauce on top and around each chop.
ingredients ROASTED
PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red o
PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound
pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red o
pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut
into wedges) 1/2 bunch cilantro (picked
into plooms) hot sauce (to taste) pickled jalapeno
slices pickled red onion
Pork belly
sliced into cubes, smoked and then thrown
into a pan of beer, butter, honey, and barbecue sauce and cooked some more until uber tender and oh so sweet!
* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless
pork, thinly
sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut
into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless
pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly
sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut
into 8 chunks 1/2 can of coconut milk Lime wedges for garnish
Ingredients: 4 boneless center - cut
pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat 4
slices hearty white sandwich bread, torn
into 1 inch pieces (I used whole wheat bread) 1 small shallot, minced (about 2 tbsp) 3 medium garlic cloves, minced (about 1 tbsp) 2 tbsp.
Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the
pork rest, tented with aluminum foil, for 5 to 10 minutes then bias -
slice into 1 / 2 - inch
slices.
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless
pork, thinly
sliced and cut
into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated
into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise
into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise
into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise
into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise
into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Pin It Ingredients: 1 lb
pork tenderloin or
pork spare ribs, cut
into 1 / 2 - inch thick
slices Oil for deep frying 1 teaspoon toasted sesame seeds, optional Marinade: 1 egg 1 tablespoon cornstarch 1/2 teaspoon Shaoxing wine 1/2 teaspoon salt Sauce:... Continue Reading →
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound
pork meat, cut
into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy sauce 3 ounces ginger, thinly
sliced 6 dried whole red chilies or fresh red Thai chilies 8 scallions, trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1 teaspoon five - spice powder 4 pounds beef short ribs, or 4 pounds
pork butt, cut
into large chunks 1 pound green beans, trimmed 1 pound fresh or 8 to 10 ounces dried udon, or 12 ounces fresh Chinese wheat noodles
1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4
pork chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly
sliced crosswise and separated
into rings 4 to 6 large garlic cloves, finely chopped 3/4 cup medium - sweet to sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of pickled mild red peppers