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Pork Rack with Kale and Potatoes

Pork Rack With Kale and Potatoes

Before baking this rack of pork, score it, rub it with vinaigrette and crushed fennel seeds, add rosemary sprigs, then cover all with aluminum foil. All these preparations will let this fat pork parts borrow the flavors much better. Pair the meat with slightly crispy pan-cooked kale and baked potatoes. Better bake these guys together with the meat. You’ll see why.

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Ingredients Needed for Pork Rack With Kale and Potatoes

1 teaspoon fennel seeds
2 tablespoons of vinegar
4 tablespoons of olive oil
2 pounds of pork rack
rosemary sprigs
salt
4 potatoes, quartered
4 ounces of kale leaves
2 tablespoons of vegetable oil
2 garlic cloves, crushed

How to Make Pork Rack With Kale and Potatoes

  1. Add the fennel seeds to a mortar and crush them. Set aside.
  2. Add the vinegar and 2 tablespoons of olive oil to a small bowl and mix them. Set aside.
  3. Score the meat, then bind it with kitchen cord as the video shows.
  4. Drizzle with the vinaigrette and rub both sides of the pork rack. Apply the fennel rub, then add rosemary sprigs.
  5. Salt the meat and transfer it to a baking pan. Drizzle with the remaining 2 tablespoons of olive oil, cover with aluminum foil and bake for 90 minutes at 400⁰F/190⁰C.
  6. Add the kale leaves on the work surface, remove and discard their midveins and chop them.
  7. Heat the vegetable oil in a deep pan and add the garlic. Stir in and season with salt. Add the kale and stir-cook for 2 minutes.
Bulgur Pork Burger with Mint Yogurt Sauce

Bulgur Pork Burger With Mint Yogurt Sauce

Welcome to a mint-flavored pork-bulgur burger sandwich. Achieve that by making a refreshing yogurt sauce with mint and shredded cucumber and by topping the patty with fresh mint leaves. We also want to make it slightly hot so toss some paprika into the patty mixture.

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Ingredients Needed for Bulgur Pork Burger With Mint Yogurt Sauce

salt
3 ounces of bulgur
1 pound pork mince
pepper
1 teaspoon paprika
1 teaspoon dried oregano
salt
2 garlic cloves, crushed
1 cup yogurt
1 teaspoon dried mint
1 medium cucumber, shredded
4 ounces of arugula
1 large red onion, sliced
1 large tomato, sliced
fresh mint leaves for garnishing
4 burger buns

How to Make Bulgur Pork Burger With Mint Yogurt Sauce

  1. Fill a pot halfway with water, salt it and bring to a boil. Add the bulgur and boil for 10 minutes.
  2. Add the pork mince, paprika, oregano, and garlic cloves to a bowl. Season with salt and pepper, then mix until even using a spatula.
  3. Shape patties from the mince mixture. We’ve got 4 of them. Press them gently between parchment paper sheets.
  4. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and grill them for 4 minutes on both sides, or until they’re browned.
  5. Add the yogurt, mint, and cucumber to a small bowl. Mix them together.
  6. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with yogurt mixture, add arugula, 1 patty, some more yogurt sauce, red onion, and tomato slices. Garnish with mint leaves and top with the bun’s upper half.
  7. You can serve these mini-tower burgers skewered or pinned with a fork for more stability.
Pork Ribs With Couscous Salad

Pork Ribs With Couscous Salad

How long has it been since you’ve tasted some finger-licking (literally) pork ribs? If you follow our lead, you’ll flavor yours with whiskey, soy sauce, and fajita seasoning. You’ll then fry them and bake them. And as these guys will cook in the oven you’ll put together a couscous and baby spinach salad.

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Ingredients Needed for Pork Ribs With Couscous Salad

10 pork ribs
50 millilitres of whisky
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon mixed peppercorns
1 teaspoon fajita seasoning
1 tablespoon cilantro
1 ½ tablespoons of olive oil
1 teaspoon brown sugar
3 ounces of baby spinach
1 small red onion, chopped
2 ounces of walnuts, crumbled
2 radishes, finely sliced
1 cup couscous, boiled

How to Make Pork Ribs With Couscous Salad

  1. Put the ribs in a bowl. Add the whiskey, soy sauce, balsamic vinegar, mixed peppercorns, fajita, cilantro, and 1 tablespoon of olive oil. Mix to coat the ribs.
  2. Heat 1 tablespoon of vegetable oil in a heat-proof skillet over high heat and add the coated ribs. Fry for 5 minutes on all sides.
  3. Sprinkle them with brown sugar and bake them for 20 minutes at 400⁰F/195⁰C.
  4. Add the baby spinach, onion, walnuts, and radish to a bowl, drizzle with the remaining olive oil and mix until even.
  5. Add the boiled couscous and mix more. Serve the pork ribs over couscous salad.
Cheesy Pork Cannelloni

Cheesy Pork Cannelloni

“Benvenuti!” to another decadent hearty Italian pasta dish. This time we stuff cannelloni tubes with a mixture of pork sausage and cottage cheese, then double-bake them in basil-flavored tomato sauce and gooey mozzarella. “Buon Appetito!”

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Ingredients Needed for Cheesy Pork Cannelloni

1 pound pork sausages
5 ounces of cottage cheese
10 ounces of cannelloni
10 ounces of tomato purée
salt
pepper
1 teaspoon garlic powder
1 teaspoon dried basil
5 ounces of low moisture mozzarella, grated

How to Make Cheesy Pork Cannelloni

  1. Get the meat out of each sausage and add it to a bowl together with the cottage cheese. Mix until even, then transfer to a piping bag.
  2. Fill the cannelloni with this mixture.
  3. Add the tomato puree, garlic powder, and dried basil to a bowl. Season with salt and pepper and mix until even.
  4. Layer 1/2 of the stuffed cannelloni into a baking dish, pour 1/2 of the tomato sauce over them and top with 1/2 of the grated mozzarella. Finish with another layer of cannelloni and the remaining sauce.
  5. Bake for 40 minutes at 360⁰F/180⁰C.
  6. Remove from oven, top with the remaining mozzarella and bake for 15 minutes more at 360⁰F/180⁰C.
Pulled Pork with Spicy Tomato Sauce

Pulled Pork With Spicy Tomato Sauce

Hmm, tender pulled pork … You can achieve this degree of tenderness by using the slow cooker. Just “forget” the meat in there for 5 hours at low temperature. Let it borrow the tomato and spices’ aromas and then use the liquid resulted from cooking the pork to put together a thick sauce.

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Ingredients Needed for Pulled Pork With Spicy Tomato Sauce

2 teaspoons of mixed spice
1 tablespoon brown sugar
2 cups of tomato purée
1 cup water
2 teaspoons of apple cider vinegar
1 ½ pounds of pork neck
1 onion, chopped
bay leaves
2 tablespoons of cornstarch

How to Make Pulled Pork With Spicy Tomato Sauce

  1. Add the mixed spices, brown sugar, tomato puree, water, and apple vinegar to a bowl. Whisk until even.
  2. Add the pork neck to the slow cooker. Add the onion and a few bay leaves, too. Pour the spicy tomato mixture over them.
  3. Cover with the lid and cook for 5 hours on low temperature.
  4. Transfer the cooked meat on a plate and set it aside. Pour the liquid resulted from cooking the meat into a smaller pot over low heat.
  5. Shortly mix the cornstarch with 1 tablespoon of water in a small bowl, then add it to the pot. Cook and whisk until reduced.
  6. Transfer the meat on the work surface and shred it. Serve it topped with the thick sauce over some greens.
Pulled Pork Sandwiches with Arugula

Pulled Pork Sandwiches With Arugula

If you want these sandwiches on your table, you’ll have to be patient. In order to get this flavorful and tender pulled pork, you must marinate the meat for 2 hours, pan-sear it, then slow cook it for another 4 hours. Finally, when you assemble your sandwiches top the meat with refreshing arugula. All in all, it is worth the wait, believe us.

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Ingredients Needed for Pulled Pork Sandwiches With Arugula

4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon chili flakes
1 teaspoon pepper
1 teaspoon fennel seeds
1 tablespoon olive oil
2 pounds of pork shoulder
3 bay leaves
8 buns
2 cups of arugula

How to Make Pulled Pork Sandwiches With Arugula

  1. Add the crushed garlic, salt, rosemary, chili flakes, pepper, fennel seeds, and olive oil to a small bowl. Mix until even.
  2. Add the pork shoulder to a roomy baking dish and coat it with the mixture. Marinate for 2 hours.
  3. Heat 2 teaspoons of vegetable oil in a pan over high heat and add the pork. Fry for 6 minutes on both sides.
  4. Transfer the seared pork to the slow cooker, add the bay leaves and cook for 4 hours.
  5. Transfer the cooked meat on the work surface and shred it.
  6. Cut each bun horizontally in half. Make sandwiches using the pulled pork and arugula.
Spice-Rubbed Pork Neck Steaks

Spice-Rubbed Pork Neck Steaks

Everybody needs a crispy tender steak from time to time. We’re talking about meat-eaters, here, of course. Use pork neck this time. Before searing it, generously coat it with a spice mixture. If our mix isn’t enough for you, feel free to use your imagination and your favorite spices.

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Ingredients Needed for Spice-Rubbed Pork Neck Steaks

1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon paprika
2 pork neck steaks (10-ounce each)
olive oil

How to Make Spice-Rubbed Pork Neck Steaks

  1. Add the salt, pepper, garlic powder, cumin powder, and paprika to a small bowl. Mix them.
  2. Place the steaks on the work surface and rub them with the spice mixture.
  3. Heat 1-2 teaspoons of olive oil in a grill pan over medium-high heat and add the coated steaks. Drizzle with 1 more teaspoon of olive oil, then cook for 10 minutes on both sides.
  4. Cut the meat into sticks or thick narrow strips and serve over a salad.
Skillet-Braised Pork Chops with Veggies

Skillet-Braised Pork Chops With Veggies

Welcome to another hearty meal with savory and deliciously tender meat. Achieve this by first rubbing the pork chops with an oily mixture of garlic and sage, then braising them. Finally, cook them slowly on a bed of vegetable goodies. Thanks to all that, a lot of flavors will compete for your palate.

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Ingredients Needed for Skillet-Braised Pork Chops With Veggies

2 pork chops (4-5 ounces each)
1 tablespoon vegetable oil
garlic, finely chopped
2 teaspoons of fresh sage, chopped
salt
pepper
1 apple, sliced
0.25 white cabbage, chopped
2 carrots, grated
1 onion, sliced
1 tablespoon vinegar
1 teaspoon olive oil
⅓ cup beef stock

How to Make Skillet-Braised Pork Chops With Veggies

  1. Add the vegetable oil, garlic, and 1 teaspoon of sage to a small bowl. Season with salt and pepper and mix until even.
  2. Rub the pork chops on both sides with this mixture.
  3. Heat about 2 teaspoons of oil in a pan over medium-high heat and add the pork chops. Fry them for 5 minutes on each side. Set them aside.
  4. Add the apple, cabbage, carrot, onion, vinegar, and olive oil to a bowl. Mix until even using your hands.
  5. Heat some 2 teaspoons of oil in a pan over low heat and add the salad.
  6. Add the beef stock and stir it in. Add the remaining sage, place the braised pork chops on top of the salad mixture, cover with the lid and cook for 5 minutes.
Pork and Apple Pie

Pork and Apple Pie

Let’s get extra-meaty here. Use three types of pork meat for this hearty pie, for extra variety in texture and flavors. Prepare the dough using goose fat and bring a little freshness into the equation by tossing 1/2 of diced apple into the filling.

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Ingredients Needed for Pork and Apple Pie

1 tablespoon goose fat
⅓ cup water
12 ounces of flour
½ cup milk
3 ounces of bacon, chopped
1 onion, minced
2 garlic cloves, crushed
1 pound pork mince
8 ounces of pork, cubed
salt
pepper
1 teaspoon dried oregano
½ apple, diced
1 whisked yolk

How to Make Pork and Apple Pie

  1. Melt the goose fat with water in a pan while stirring.
  2. Add the flour and some salt to the dough mixer bowl. Shortly mix using a teaspoon, then make a well in the center and pour the melted fat.
  3. Start mixing and gradually add the milk in the process. Keep mixing until you have a dough. Let it rise for 1 hour.
  4. Heat 1-2 teaspoons of vegetable oil in a pan over medium-high heat and add the bacon. Cook and stir until translucent.
  5. Add the onion and garlic. Cook and stir for a few seconds.
  6. Add the pork mince and the cubed pork. Break the mince into smaller pieces. Cook and occasionally stir until browned.
  7. Season with salt, pepper, and dried oregano. Stir in the diced apple.
  8. Dust the work surface with flour. Flatten the dough to approximately 1/4-1/3 of an inch. Cut off 1/4-1/3 from it and set it aside.
  9. Line a 6 or 7-inch springform pan with the larger piece of the flattened dough.
  10. Fill it with the mixture, then cover with the remaining dough.
  11. Coat the top with whisked yolk and bake for 50 minutes at 350⁰F/175⁰C.
Peanut-Crusted Pork Tenderloin

Peanut-Crusted Pork Tenderloin

Everybody knows what to expect from a meaty pan-seared oven-baked pork tenderloin, right? I mean, it’s really good, but this time let’s make it special. We do that by coating the meat not only with chopped peanuts but also with a mixture of peanut butter and mustard.

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Ingredients Needed for Peanut-Crusted Pork Tenderloin

2 tablespoons of peanut butter
1 tablespoon Dijon mustard
pepper
salt
1 tablespoon vegetable oil
1 pound pork tenderloin
2 tablespoons of chopped peanuts
1 cup of water

How to Make Peanut-Crusted Pork Tenderloin

  1. Add the peanut butter and mustard to a small bowl, season with salt and pepper and mix until even.
  2. Heat the oil in a skillet over high heat and add the pork. Fry it for 4 minutes on all sides.
  3. Coat the tenderloin with the peanut butter mixture, then with the chopped peanuts.
  4. Transfer to a baking dish, add the water, then bake for 40 minutes at 340⁰F/170⁰C.
Crock-Pot Herbed Pork Chops

Crock-Pot Herbed Pork Chops

Rich in protein, fatty, and low-carb? Sounds like a Keto diet. And it’s about pork chops slow-cooked in beef broth. Let’s herb them heavily by coating them with a mixture of dried or powdered flavoring goodies. For those of you out there that don’t go on a diet, serve these chops over, say, potatoes.

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Ingredients Needed for Crock-Pot Herbed Pork Chops

2 tablespoons of onion powder
2 tablespoons of dried parsley
1 tablespoon garlic salt
1 tablespoon dried oregano
2 tablespoons of garlic powder
1 teaspoon dried dill
1 teaspoon dried basil
2 teaspoons of pepper
⅓ teaspoon sea salt
1 teaspoon thyme powder
1 pound pork chops (4 chops)
1 cup organic beef broth

How to Make Crock-Pot Herbed Pork Chops

  1. Add all the herbs, powders, sea salt, and pepper to a small bowl and mix them until even. Spread this mixture over the work surface.
  2. Coat the pork chops with the herb mixture.
  3. Pour the organic beef broth into a crock-pot, add the coated chops, cover with the lid and cook for 3 hours on low heat.
Walnut-Crusted Pork Chops

Walnut-Crusted Pork Chops

Welcome, Keto dieters! What you’re seeing here is a protein-rich, high in healthy fats low-carb dish. No gluten whatsoever. The idea of coating meaty pork chops with a mixture of crumbled walnuts and organic parmesan is what makes this so incredibly scrumptious.

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Ingredients Needed for Walnut-Crusted Pork Chops

3 tablespoons of walnuts
¼ cup organic parmesan
pepper
sea salt
1 egg
½ pound pork chops (2 chops)

How to Make Walnut-Crusted Pork Chops

  1. Put the walnuts into a zip bag and crush them using a rolling pin or a hammer.
  2. Transfer them to a bowl. Also, add the parmesan and season with pepper and sea salt. Mix until even. Set aside.
  3. Add the egg to a bowl and whisk it.
  4. Coat the pork chops with whisked egg, first, then with walnut mixture. Transfer them to a roomy baking tray and bake for 15 minutes at 380⁰F/190⁰C.
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