Pork | Fake Ginger

French Fridays with Dorie – Chard-Stuffed Pork Roast

December 9, 2011 in pork

This week’s French Fridays with Dorie recipe was a very exciting one for me. Pork loins are one of my favorite meats and I especially love them when they’re stuffed with all sorts of yummy things. This one is stuffed with sauteed swiss chard, onions, garlic, and raisins. Can you imagine anything better?

The pork was so much easier than I imagined and I had dinner on the table about an hour before I had anticipated! The only issue I had was my own fault – I pulled half of a very large pork loin out of the freezer instead of buying a smaller one and had some trouble getting it cut and rolled thanks to the shape of it. That obviously didn’t affect the taste but I was hoping for a prettier loin. I did leave off the peppercorn/coriander crust because I didn’t feel like making a huge mess crushing the seeds and I won’t make that mistake again. I bet it would’ve been extra delicious with the crust!

We really enjoyed this one and I was shocked that all of my boys ate the chard! The raisins were definitely amazing with the pork and I’ll be on the lookout for my pork recipes that include dried fruit.

(The members of French Fridays with Dorie don’t share the recipes that we make because we want to encourage you to check out Dorie’s book Around My French Table.)

Two years ago: Peppermint Ice Cream

Tags: ffwd, pork
8 Comments »

Pasta Fagioli

November 10, 2011 in pork

My husband has been gone for a couple weeks now and while I’m the first to admit that it pretty much sucks, there are some good points to being alone.

My grocery bill is less than half of what it is with him home! I knew he ate a lot but holy cow.
I can get up at 4 am and no one yells at me!
To go with the above, I can sleep on the couch so that I can get up at 4 am without my children hearing and no one yells at me!
I can read all 3 books of The Hunger Games (again) without anyone asking me why I’m reading books meant for teenagers (again).
Real Housewives marathons. Enough said.
Peanut butter and marshmallow fluff sandwiches are officially considered dinner.
I can make instant coffee and not feel guilty because I know he won’t ask for espresso unless he sees me prepping the machine.
There are no PTs to wash every night!
I can cook whatever I want, whenever I want! (!!)

And that last one is the reason I made this soup.

I don’t generally like soup as a meal. I mean, I like soup but soup by itself? That’s not a meal! It’s a side dish that needs a sandwich next to it. My husband is the same way so we very rarely ever have soup. But with him gone I decided to take a chance on a soup that I’ve heard such great things about.

Oh my goodness y’all. This is the best soup I’ve ever had! It’s got sausage, beans, and pasta which makes it so hearty and served alongside a roll or 2, this was the perfect meal for a cold night. And the best part is that overnight the pasta absorbed just about all the liquid and it became more of a pasta dish than a soup. Not gonna lie, I had 2 bowls for breakfast.

Pasta Fagioli

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 carrot, peeled & chopped

1 stalk celery, chopped

1 lb hot Italian sausage (casings removed if necessary)

1 tablespoon Italian seasoning

1 -2 teaspoon red pepper flakes, to taste

1 15-ounce can crushed tomatoes

3 – 4 cups chicken stock (or vegetable stock)

1 can cannellini beans

1 cup ditalini (or other small pasta)

Parmesan cheese, for serving

Instructions

Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it’s boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
Serve piping hot with Parmesan cheese. (I really liked the sharpness of the green onions with this as well.)

http://fakeginger.com/2011/11/10/pasta-fagioli/

Tags: beans, pasta, pork, sausage, soup
39 Comments »

Pork Milanese

November 1, 2011 in pork

I have a serious love/hate relationship with pork chops. I love how inexpensive there are, I hate how bland they can be. I vary rarely buy them because of the bland factor but sometimes the grocery sales get the best of me. I’m glad I finally have a fantastic recipe to make!

Pork Milanese is one of those things I always saw on restaurant menus but I never really knew what it was until I made it. It’s basically a pork chop that has been pounded thin, coated in panko and Parmesan, and then pan-fried until brown and delicious. And then, as if that isn’t tasty enough, you squeeze some fresh lemon over the top.

This was probably one of my favorite things I’ve cooked for dinner in a very long time. The tartness of the lemon is amazing with the salty Parmesan. I seriously thought about frying some bread crumbs in butter, squeezing a lemon over the top, and then eating it with a spoon after we ran out of pork chops. That good.

Pork Milanese

about 6 servings

from Food Network

Ingredients

1 cup panko bread crumbs

½ cup finely grated Parmesan

2 large eggs

6 boneless pork loin chops, pounded thin to ⅓ inch-thick

Salt and freshly ground black pepper

¼ cup plus 3 tablespoons olive oil

6 lemon wedges

Instructions

Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.
Lightly beat the eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat ¼ cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.

http://fakeginger.com/2011/11/01/pork-milanese/

Tags: pork
17 Comments »

Balsamic Honey Pulled Pork Sliders

October 15, 2011 in pork

Can we talk about how excited I am to share this recipe?! It’s no secret that I love pulled pork but with a homemade balsamic honey BBQ sauce? You cannot go wrong. And you won’t even believe how easy these are!

The pork is made in the slow cooker (see, easy!) and then all you have to do is simmer a few ingredients for the BBQ sauce and you’re done. You can buy deli coleslaw or make your own but you definitely need it to put on your sandwich. Yes, I am eating my words.

For the sauce, I used this balsamic vinegar:

If you are not putting this on everything you eat, you are not living. Best thing ever. It gave the BBQ sauce a slight fruity taste that just made it even more awesome. Of course you can use a regular balsamic vinegar too.

Looking for a slider bun recipe? I got you covered.

Balsamic Honey Pulled Pork Sliders

adapted from Better Homes and Gardens

Ingredients

2½- to 3-pound boneless pork shoulder roast

1 cup chopped onion (1 large)

1 teaspoon dried thyme, crushed

½ teaspoon dried rosemary, crushed

½ cup chicken broth

For the sauce

1 cup balsamic vinegar

¾cup ketchup

⅓cup packed brown sugar

¼ cup honey

1 tablespoon Worcestershire sauce

1 tablespoon Dijon-style mustard

1 clove garlic, minced

½ teaspoon ground black pepper

¼ teaspoon salt

slider buns

coleslaw

Instructions

Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. Place onion in bottom of slow cooker. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain onions, discarding liquid. Return shredded meat and onions to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw. Add bun tops.

http://fakeginger.com/2011/10/15/balsamic-honey-pulled-pork-sliders/

Tags: barbecue, pork, sandwich
8 Comments »

Secret Recipe Club – Honey Sesame Pork Loin

August 22, 2011 in pork

It’s time again for another Secret Recipe Club post! This time my assignment was Jane Deere. Jennifer, the blogger behind Jane Deere, is actually trained in the culinary arts so it was really fun to go digging through her blog. She’s very talented and loves to experiment in the kitchen. I wasn’t even done reading the first page before I had pinned 3 of her recipes – I definitely found my blog soul mate in Jennifer.

I ended up making her Honey Sesame Pork Loin because I love anything coated in sesame seeds. It was such a great choice! The pork loin is first marinated in a soy sauce mixture and then it’s coated in a honey mixture before being rolled in sesame seeds. It only had to cook for about 30 minutes before it was perfectly cooked and ready to be served. So easy, so quick, and so impressive!

6067217593 d49920c5c2 Secret Recipe Club Honey Sesame Pork Loin

Secret Recipe Club – Honey Sesame Pork Loin

Ingredients

1 to 1½ pounds pork tenderloin

½ cup less sodium soy sauce

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 teaspoons sesame oil

2 tablespoons rice wine vinegar

1 teaspoon red pepper flakes, optional

Glaze:

¼ cup honey

2 tablespoons hoisin sauce

2 tablespoons dark brown sugar, firmly packed

¼ cup sesame seeds

Reduction:

1 cup apple juice

Reserved Marinade

2 tablespoons hoisin Sauce

2 teaspoons honey

Instructions

Combine soy sauce, garlic, ginger, sesame oil, vinegar, and red pepper flakes in a large plastic bag. Add tenderloin. Marinate all day or at least 2 hours in refrigerator.
Preheat oven to 375 degrees.
Combine honey, hoisin sauce, and brown sugar in a shallow bowl. Remove tenderloin from marinade and reserve marinade; pat meat dry with a paper towel. Roll tenderloin in honey mixture, and then roll in sesame seeds. Place in a shallow pan and roast for 20 to 30 minutes or until temperature registers 160 degrees on a meat thermometer. Tent with foil and let rest 10 minutes before slicing.
Pour off marinade into a small sauce pot with hoisin sauce, honey, and apple juice, and place over medium-high heat and reduce, stirring constantly. Reduce until sauce thickens and coats the back of a spoon. Set aside for serving.
After meat has rested 10 minutes, slice and place on platter. Drizzle with reduced glaze.

http://fakeginger.com/2011/08/22/honey-sesame-pork-loin/

Tags: honey, pork, sesame
39 Comments »

Fake Ginger

You are browsing the Blog for pork.

French Fridays with Dorie – Chard-Stuffed Pork Roast

Pasta Fagioli

Pork Milanese

Balsamic Honey Pulled Pork Sliders

Secret Recipe Club – Honey Sesame Pork Loin

Archives