2 pounds boneless
pork olive oil salt and pepper 1 onion sliced 4 garlic cloves chopped cheese (I used asadero) pan frances sliced in half - toasted spinach slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
Not exact matches
I'm simply going to coat the
pork loin with
salt, black and white pepper, Italian herbs and some garlic infused
olive oil:
Season
pork, beef or chicken with a little
olive oil,
salt, pepper and Cajun seasoning.
Place
pork in bowl and add
salt, pepper, sage, onion, coriander, sugar, red pepper and
olive oil.
4 green plantains, peeled and cut into rounds on the diagonal 3 T
olive oil 3 - 5 cloves minced garlic
Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon)
Salt — to taste
shoot for 15 leaves 1 lb ground
pork 1/2 lb sausage, we used spicy italian
olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg
salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)
4 (8 - ounce)
pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons
olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher
salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
The
pork is simply seared then baked with fresh rosemary, sage, garlic,
salt, pepper and
olive oil.
1 pound ground dark turkey (or chicken,
pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon
salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional -
Olive oil, grape seed
oil or coconut
oil, for sautéing
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
Place garlic, thyme,
salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon,
olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and
pork
What You'll Need: 2 Tbsp Star Butter flavored
Olive Oil 4 - 6
pork chops -LCB- I grabbed the boneless variety -RCB-
Salt and pepper for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored
Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
1 1/2 pounds ground
pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin
olive oil Salt and freshly ground pepper 2 thick boneless
pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
black pepper, broth, cheese, chicken, cloves, cream, cream cheese, fat, garlic, lemon, lemon juice,
salt, spinach, thyme, tomatoes,
olive oil, tomato, reduced - fat, dried,
oil, water, sauce, pepper, goat cheese, chicken broth, mustard, cloves garlic, lemon zest,
pork, chops,
olive,
pork chop, seasoning, stuffing, zest, juice,
pork chops
Recipe by Check full recipe at Ingredients: black pepper, oregano, paprika, parsley, salad dressing,
salt, smoked,
olive oil,
oil, potatoes, pepper,
pork, chops,
olive, boneless,...
ingredients
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup
olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in
pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
pork chops (1 1/2 - inches thick each) Kosher
salt and freshly ground black pepper (to taste)
1 1/2 pounds chicken breast or
pork tenderloin 1/2 can (3.5 oz) chipotles in adobo sauce 2 cloves garlic 1/3 Cup orange juice 1/4 Cup Extra virgin
olive oil 1 tsp
salt 1 tsp pepper 1/3 cup chicken broth
6 Granny Smith apples 1 Vidalia onion 2 teaspoons coarse grain mustard 1 teaspoon minced fresh thyme 1 teaspoon white balsamic vinegar 1 tablespoon butter 4 thin - cut boneless
pork chops 1/2 teaspoon
salt Freshly ground black pepper 1 teaspoon
olive oil
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
Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon
salt 2 tablespoons
olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured
pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons fresh cilantro
4 bone - in
pork chops, about 1 inch think fresh ground
salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons
olive or vegetable
oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
FILIPINO
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb
pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons
olive oil 1 teaspoon coarse
salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay leaves
1 - 2 tablespoons
olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked
pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon
salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1
pork tenderloin, trimmed Extra virgin
olive oil 1 small onion, minced 4 cloves garlic, finely chopped 1 lime, zested 1 clementine, zested
salt and pepper to taste
4 tablespoons extra-virgin
olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound
pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1 cup of water 1 cup red wine Kosher
salt and freshly ground black pepper Parmigiano - Reggiano (grating)
2 garlic cloves 1 tablespoon kosher
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pe
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless
pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good
olive oil 4 tablespoons unsalted butter (1/2 stick), melted
Salt and freshly ground black pe
Salt and freshly ground black pepper
almond, almond extract, black pepper, bread, butter, cheese, egg, fennel, fennel seeds, almonds, garlic, honey, nutmeg, sage,
salt, vanilla extract,
olive oil, kosher, onion,
oil, wine, pepper, eggs, kosher
salt, vanilla,
pork, red wine,
olive, baking, ground almonds, pulse, sausage, seeds, white bread, berries, ground
pork, amaretto
Ingredients: 1 lb
Pork Chops 2 Tbsp Outer Limits Serrano Cilantro Hot Sauce 3 Tbsp Extra Virgin
Olive Oil 1/2 Tbsp Soy Sauce 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Cumin 2 tsp Lemon Pepper Seasoning (recommended one with a grinder top, but any will work)
Salt to Taste 1.
2 tablespoons extra-virgin
olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse
salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in
pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
Ingredients 1 (4 - pound) boneless
pork loin, with fat left on 1 Tbsp kosher
salt (scant 1/2 tsp if using table
salt) 2 Tbsp
olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)
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)
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste)
PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to ta
PORK FILLING: 2 tablespoons
olive oil 1 pound ground
pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to ta
pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher
salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup
olive oil 1 package phyllo dough (thawed) Kosher
salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher
salt and freshly ground black pepper (to taste)
1
Pork Tenderloin (1 pound) 1 1/2 tablespoons
Olive Oil, divided 1 teaspoon
Salt 1/2 tablespoon Dijon Mustard 1/2 tablespoon Fresh Thyme, chopped 1/2 tablespoon Fresh Rosemary, chopped 1/4 teaspoon Black Pepper 1 Apple, cored and sliced 1 Pear, cored and sliced 1/4 Onion, sliced 1/4 cup Red Wine (we used Pinot Noir) 1/4 cup Vegetable Stock 1/2 tablespoon Butter
For the
pork: 2 (1 pound) boneless
pork tenderloin roasts 4 garlic cloves, minced 1/4 cup
olive oil 1 teaspoon kosher
salt 1 teaspoon freshly ground black pepper
* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea
salt * Freshly ground black pepper * 1 tablespoon
olive oil * 1/4 pound mild Italian
pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)
Drizzle the remaining 2 tablespoons of
olive oil on the outside of the
pork and season with
salt and pepper.
Ingredients: 1 pound ground organic chicken breast 1 pound ground organic
pork 2 TB pesto (basil, garlic, pine nuts,
olive oil,
salt, pepper)
ingredients FOR THE GLAZE: 1 cup ketchup 1/3 cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground black pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons
olive oil 2 cups white or sourdough bread (finely diced) 1 cup milk 1 pound ground chuck 1 pound ground
pork 1 pound veal 1 cup onion (peeled, grated) 1 cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme leaves (finely chopped) 1 heaping tablespoon oregano leaves (finely chopped) 1 teaspoon red pepper flake 1/2 cup parsley leaves (finely chopped) 2 eggs (beaten) 1/2 cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher
salt and freshly ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
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 OVEN - BRAISED
PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garn
PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in
pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garn
pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher
salt (divided) 3 tablespoons extra-virgin
olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
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.
2 pounds boneless
pork shoulder Kosher
salt and freshly ground black pepper, to taste 2 tablespoons fennel seed 2 tablespoons red chili flakes 1 1/2 tablespoons
olive oil 1 1/2 yellow onions 1 leek 2 carrots 4 garlic cloves 3/4 cup Scotch whiskey 2 sprigs rosemary 3 sprigs thyme 2 sprigs sage 1 bay leaf 2 tablespoons honey 2 cups chicken stock
ingredients ROASTED RACK OF
PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pe
PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher
salt 1 teaspoon freshly ground black pepper 5 pounds rack of
pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pe
pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons
olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher
salt and freshly ground black pepper
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
Stay tuned for another perfect pair next week, who met by swiping right on Hinge... Mushroom Stuffed
Pork Tenderloin Ingredients: 2 (1 — 1 1/2 pounds)
Pork Tenderloins 2 tablespoons Extra-Virgin
Olive Oil 4 ounces Prosciutto, chopped 2 tablespoons Shallots, minced 2 cups Button Mushrooms, finely chopped 2 cloves Garlic, minced 1 tablespoon fresh Rosemary, chopped 1 - 2 Sprigs fresh Thyme 1/2 teaspoon Oregano 1 teaspoon Kosher
Salt 1/2 teaspoon Ground Black Pepper 1 tablespoon fresh Parsley, minced Directions: Preheat oven to 400 degrees Fahrenheit.
Water, Organic Wheat Flour, Organic Mozzarella Cheese (Organic Cultured Pasteurized Part Skim Milk,
Salt, Microbial Enzymes), Organic Pastry Flour, Organic Uncured Pepperoni -LRB-[No Nitrates or Nitrites Added Except For Naturally Occurring Nitrates in Sea
Salt and Celery Juice Powder], Organic
Pork, Organic Beef, Sea
Salt, Organic Cane Sugar, Organic Spices, Organic Paprika, Celery Juice Powder, Organic Rosemary Extract, Organic Garlic Powder, Lactic Acid Starter Culture), Organic Tomato Paste, Organic Provolone Cheese (Organic Cultured Pasteurized Part Skim Milk,
Salt, Enzymes), Organic Cooked Italian Sausage (Organic
Pork, Water, Organic Spices [Including Fennel],
Salt, Organic Garlic Powder, Organic Sugar, Organic Onion Powder), Organic Parmesan Cheese (Organic Pasteurized Milk, Cheese Cultures, Sea
Salt, Vegetable Enzymes, Cellulose), Organic Palm
Oil, Organic Yellow Onions, Organic Corn Starch, Organic Dough Conditioner (Organic Wheat Flour, Natural Enzymes, Ascorbic Acid), Sea
Salt, Yeast, Organic
Olive Oil, Organic Cane Sugar, Organic Granulated Garlic, Organic Black Pepper, Organic Oregano, Organic Red Pepper Flakes, Organic Basil, Organic Paprika.
After cooking them, brush with a little
olive oil and a sprinkle of seasoned
salt, throw them on the grill to warm beside your
pork and you're eating the street food from Glyfada.
2 Coat the
pork chops in
olive oil and sprinkle
salt over them.