Four Mouthwatering Pork Recipes
Pork is a great source of protein full of vitamins. Globally, it is the most consumed meat. It can be prepared a multitude of different ways. Here are four pork recipes that your family will love.
Sugar and Spice New York Pork Chop
4 New York pork chops (boneless)
2 teaspoons of sweet paprika
2 teaspoons of light brown sugar
1 and a half teaspoon of coarse salt
1 teaspoon of cumin
1 teaspoon of black pepper
Half a teaspoon of cinnamon
Prepare a grill to medium-high heat (about 450 degrees).
Mix ingredients (except the pork) together in a small bowl. Rub all sides of the pork chops with spice mixture and let it stand for 15-30 min.
Oil the grate and grill chops over direct heat until the internal temperature reaches between 145 degrees (medium rare) and 160 degrees (medium). Remove chops and let them rest for 3 minutes.
Miso-Ginger Pork Kabobs
1 lb of boneless pork top loin (cut into 1 inch cubes)
Quarter cup of mirin rice cooking wine
2 tablespoons of white miso (fermented soybean paste)
2 tablespoons of unseasoned rice vinegar
1 tablespoon of fresh ginger (grated)
1 tablespoon of honey
Half a teaspoon of Asian toasted sesame oil
5 green onions (cut to 1 inch thick pieces)
2 red bell peppers (seeded)
Toasted sesame seeds
Bibb lettuce leaves
Preheat grill to medium heat for direct grilling. Soak bamboo skewers in water for 30 minutes.
Place pork in large resealable plastic bag. In a medium bowl whisk together mirin, miso, rice vinegar, ginger, honey, and sesame oil. Set aside 3 tablespoons of the miso marinade. Pour remaining marinade over the pork. While still in the bag, coat the pork with the marinade and let it stand at room temp for 15 minutes.
Alternately thread pork, green onions, and bell peppers onto the skewer, using two skewered for each kabob (for easy turning). Discard miso marinade in bag. Brush meat and onions with half of the reserved miso mixture.
Brush grill grate with vegetable oil. Grill kabobs, covered, for 8-10 minutes or until pork temperature reaches 145 degrees (turning over half way through grilling).
Serve on lettuce leaves and brush the remind miso mixture and sprinkle sesame seeds.
Cherry Cola Pork Ribs
2 spare ribs (2 and a half lbs each slab)
4 teaspoons of chili powder
2 teaspoons of garlic salt
1 and a half teaspoons of chipotle chili (ground)
Quarter cup of cherry cola
Three-quarters of barbecue sauce (preferably hickory flavored)
Prepare a grill to medium heat (350 degrees).
Starting on the bony underside of the rack, slip a small thin knife under the membrane of the bones. Loosen about 1 inch of the membrane. Then grab the loosened membrane and pull along the length of the rack to remove the membrane.
In a small bowl, mix the chili powder, garlic salt, and 1 teaspoon of chipotle. While the grill is heating, rub mixture all over the ribs and let it stand for 15-30 min.
Pour cola into a bowl. Place the ribs bone-side down onto the grill (over direct heat). Cover and cook for 1 1/2 - 1 3/4 hours, brushing ribs with cola on both sides about every 20 minutes (until rib bones shrink to expose bones by about a half an inch at the end.
In a small saucepan, combine the barbecue sauce with remaining third of a cup of cola. On the stove, simmer over medium-low heat (10-15 minutes), stirring occasionally, until reduced to three-quarters of a cup. Stir in the remaining half a teaspoon of chipotle.
Brush the ribs with the sauce and continue to cook for 20-30 minutes, basting and turning often, until the ribs are nicely glazed and tender.
1 lb of 90 percent lean ground pork
2 teaspoons of olive oil
1 cup of white onion (chopped)
2 cups of new potatoes (cooked and cut into quarter inch cubes)
1 and a quarter cups of tomatillo salsa
1 cup of frozen corn (thawed)
Quarter cup of cilantro
Quarter cup of quest fresco (crumbled)
Heat olive oil over medium heat in a large skillet and add the onion and saute for about 5 min.
Add pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
Add the potatoes, salsa, and corn. Cook for 10-15 min or until heated through. Fold in cilantro and sprinkle with cheese.
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