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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
1/26/08 10:49 P

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One of my favorite spices to use for pork is coriander and black pepper. I don't often cook pork, but last time I made a pork roast, I used a Thai rub and then made a sweet and spicy dipping sauce:

Marinade/Rub:
1 T. coriander seed, roughly crushed
2 tsp. black peppercorns, roughly crushed
5-6 cloves garlic, roughly minced
2-3 T. Thai fish sauce
Combine all ingredients in a mortar and pestle and grind till smooth. Or you can be lazy (like me!) and grind them in a mini-food processor. Rub over the meat and let marinate overnight. This can be used for any cut of pork, so cook accordingly!

For a spicy dipping sauce:
1/2 c. rice vinegar
1/2 c. granulated sugar
1-2 tsp. crushed red pepper flakes
2 cloves garlic, finely minced
Heat vinegar to a boil; add sugar and stir till dissolved. Boil 5 minutes, then remove from heat. Stir in garlic and red pepper flakes. Let cool. Keeps in the fridge for up to 3 weeks.

If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

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JAKELOVER's Photo JAKELOVER Posts: 1,508
1/26/08 12:02 A

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I like pork loins with soy sauce and bean spouts cooked in the the over.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,224
1/25/08 7:29 P

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I also like to mix some mustard and olive oil together with some sage and pepper. The cut thin slices of garlic from two cloves. Make holes in the roast and insert the garlic into the roast. Then take the mustard mixture and coat the roast with is. Put in a 350 oven and cook to a temperature of about 160 and then let stand for 10 minutes covered with foil to keep warm. The roast will keep cooking. It's easy and tastes great. Good luck. Tell us how it goes.

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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/25/08 7:19 P

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GREAT RECIPES ALL NOW I WILL HAVE TO TRY THEM ALL OF COURSE I DO MY OWN PORK BBQ'S ANYWAY ALL THE TIME EXCEPT I BAKE MINE TILL IT FALLS OFF THE BONE AND THEN I USE MY HOMEMADE BBQ SAUCE FOR IT, NEVER BOTTLED I WAS RAISED ON HOMEMADE SO BOTTLED SAUCE JUST DOES NOT WORK FOR ME.....

CAROL
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BOOBILYBOO's Photo BOOBILYBOO SparkPoints: (10,439)
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1/25/08 12:52 P

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All this talk about pork is making me want some...right now!!!

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GRANMAROBIN Posts: 39
1/25/08 12:35 P

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around here we eat pork roast (the cheapest cut available) 2 ways mostly..pork roast and saurkraut and roast in the crock pot.. home from work add a few mashed potatoees poof dinner.. my kids favorite is a roast in the crock pot.add 2jars salsa.heat to your discreation and shread it add tortillas lettuce tomatoes low fat sour cream burittos.super easy

The weight went on one bite at a time..It is not going to come off any faster..

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CANDYMAX68's Photo CANDYMAX68 SparkPoints: (3,420)
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1/25/08 12:29 P

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I just cook mine with good olde sea salt and pepper, with a little water on the bottom of the pan to moisten and keep from sticking. I cover it with foil and bake it. For the last 1/2 hr or so, I let it brown up and I'm good to go. I usually do veggies I want to have at that moment, then ENJOY!

Lisa

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SKINNYMINNIE08's Photo SKINNYMINNIE08 SparkPoints: (0)
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1/25/08 12:29 P

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wow KIERAE that sounds amazing! I think I might try that too this weekend. Did you submit the recipe online? You really should, it looks glorious!!

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 12:13 P

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HA - all recipes need to be played with! emoticon

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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MRSTEJANO's Photo MRSTEJANO Posts: 4,545
1/25/08 12:11 P

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Kierae: That Sweet and Sour Pork sounds sooooo good! Thanks for the recipe! I love having recipes for things like that, so I can "play" with the ingredients!

Becky
Mrs Tejano
Mrs Texan in Spanish
Tarpon Springs, Florida


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KTDID13's Photo KTDID13 Posts: 480
1/25/08 12:03 P

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Roast pork is one of my go to meals for entertaining. It is quick and lends itself to many flavors. I like to pair pork with apples, apricots, peaches or cranberries. Or even a combination of fruit. One easy and tasty solutions is using apple cider as a liquid to roast in and coat the pork with apple butter. The apple butter is like a fortified apple sauce, smoother and nice warm spices. Add any other seasonings you like, garlic, onion both sweet enhances the apples flavor.

Sometimes I will use dried apricots that I reconstitute and puree into a smooth glaze. Again add what ever other seasonings you like. Dry mustard of a dijon works real well with apricots A little brown sugar or grade b maple syrup with help to brown the roast nicely.

You can also do a nice dry rub with some warm spices cinnamon, cardommon, allspice with some garlic black pepper salt. This is give the pork a bit of a Cuban flare. Chinese 5 spice works well to.

If you are doing a whole tenderloin it is best to tie it up fist with butcher's twine. Makes a better presentation and cooks more evenly. Pork is a very lean meat so be sure to not over cook. it get very dry. Yes pork can be served medium.

Any leftovers make great taco filling or sandwiches. Check out Eatingwell.com they have some great recipes.

I view recipes as merely guidelines. If you find one that has the flavors you like just omit the rosemary. Thyme also works well with pork. Good Luck I am sure it will be fantastic!

Keep It Real! Keep It Positive!


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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 11:56 A

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I love pork and saurkraut (with sweet onions and slices of apple cooked with it too)..yum.

Ironically I just bought a bunch of pork since the whole foods got a good price on local organic. You can also slice it up into loin chops if it a pork loin roast and use it however you normally do pork chops.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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BOOBILYBOO's Photo BOOBILYBOO SparkPoints: (10,439)
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1/25/08 11:55 A

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Ahhhh...the other white meat! Pork rules! I love just doing a pork loin in the crock pot and trying different spices on it. I also buy those pre-marinaded ones; they are usually pretty good. This weekend I will be doing a Boston Butt in the crock pot until it is falling off the bone...then I shred it and add some BBQ sauce to it and...whalah! Pulled pork sandwiches. Pork RULES!!!

John

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 11:54 A

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And my all time favorite:

BBQ Pulled Pork

INGREDIENTS:

* 3-4 pounds pork roast, boston butt or pork shoulder
* 3/4 cup apple cider vinegar
* black pepper and salt to taste
* 1 to 1 1/2 cups of barbecue sauce

PREPARATION:
Trim pork roast of excess fat. Lightly season with salt and pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast and turn to make sure the vinegar reaches all sides. Cook on low for 10 to 12 hours or until roast is tender enough to pull apart with your fingers.

Then remove roast and discard liquid. Shred pork roast into small pieces and return it to the slow cooker. Add barbecue sauce and stir to mix. There should be enough barbecue sauce to coat the meat but not so much as to make it runny.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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SEEPY87's Photo SEEPY87 Posts: 83
1/25/08 11:53 A

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Oh I LOVE sweet and sour pork! That's it, I'm making that tomorrow night for sure! Thank you so much for all of the helpful recipes... I will have to try the others as well, they all sound great.

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NANCY_PTTRSN Posts: 938
1/25/08 11:53 A

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PORK ROAST IS GOOD WITH SAUERKRAUT WITH SLICED APPLES AND PEARS BAKED WITH IT. 350 FOR 1 1/2 -2 HOURS OR UNTIL THERMOMETER READS DONE.

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 11:51 A

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Sweet and Sour Pork

INGREDIENTS:

* 1 large can (20 ounces) pineapple chunks
* 1/4 cup vinegar
* 2 tablespoons light soy sauce
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground ginger
* 1/2 cup water
* 2 pounds boneless pork loin, trimmed, cut into 1-inch cubes
* 1 large onion, cut in chunks
* 1 medium green bell pepper, cut in chunks
* 1 medium red bell pepper, cut in chunks
* 3 tablespoons cornstarch
* hot cooked rice

PREPARATION:
Drain juice from pineapple; pour juice in a Dutch oven. Add vinegar, soy sauce, salt, ginger, and 1/2 cup water; stir until smooth. Add pork and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until meat is tender.

Add onion, green pepper, red pepper, and pineapple chunks. Simmer 10 minutes longer, or until onion and peppers are just tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet and sour pork for 1 minute. Serve sweet and sour pork with rice.

serves 4 to 6.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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LIZABAKER's Photo LIZABAKER Posts: 1,117
1/25/08 11:49 A

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WOW - these both sound GREAT!

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Eat [real] food. Not too much. Mostly plants.
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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 11:46 A

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Green Chile Pork
Prep Time: 30 Minutes
Cook Time: 3 Hours
Yields: 10 servings

INGREDIENTS:
3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 1/4 cups cooking sherry
1 1/2 tablespoons dried oregano
1 tablespoon salt

DIRECTIONS:

1. Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
2. Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.

Again - great over rice or in tortillas

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/25/08 11:43 A

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Pork Chile Verde

Preparation Time: 20 minutes

Cooking Time: 2 hours and 30 minutes,

Yield: 6 to 8 servings

Ingredients:

* 2 1/2 lb boneless pork picnic (butt and shoulder), trimmed of fat and cut into 2-inch cubes
* Salt and pepper to taste
* Flour for dredging
* 1/4 cup vegetable oil
* 2 small yellow onions, cut into 1-inch chucks
* 3 poblano chiles, cut into 1-inch chunks
* 4 jalapeno peppers, seeded and finely chopped
* 3 cloves garlic, minced
* 1 1/2 lb tomatillos, roasted, peeled and chopped
* 2 tsp dried oregano
* 2 tsp ground cumin
* 1 bunch cilantro leaves, chopped (1/2 cup)
* 3 cups chicken stock

Directions

1. Generously season the pork with salt and pepper. Dredge in flower. Heat the oil in a large, heavy skillet over medium-high heat. Fry the pork in small batches until well browned on all sides. Transfer to a wide, heavy soup pot.
2. Drain the fat from the skillet. Place the onions in the same skillet and cook over moderate heat, stirring occasionally, until limp, about 5 minutes. Add the poblano chiles and japaenos and cook for 4 minutes longer. Stir in the garlic and cook for about 2 minutes longer.
3. Transfer the onion-chile mixture to the pot with the pork. Add the tomatillos, oregano, cumin, and cilantro. Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook, uncovered, for 2 hours, or until the pork is fork tender. Adjust the seasonings with salt and pepper.

Serve with warm tortillas and rice. Also good if you want to make smothered burritos or enchilidas - use beans and rice in the burritos or enchilidas and smother with this sauce.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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SEEPY87's Photo SEEPY87 Posts: 83
1/25/08 11:21 A

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After reading the "rescue my beef roast" it got me thinking about my dilema... I normally do a pot roast and it is fabulous and my family really enjoys it. But last time I went grocery shopping I bought pork roast because it was very cheap and I thought, "Why not?"

Problem here is I don't like rosemary and nearly every recipe I can find on how to cook this cut of meat uses rosemary. Does anyone have any other ideas on how to prepare this meat? I am fine with cutting it up and using it differently, It was about 6-7 pounds total, so I need several different meal ideas!!!

Thank you for your help!

Sydney

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