Archive for the ‘Pork’ Category

Robin made this and it was a massive hit – not to mention it feeds your family for a week. Put it on buns, mix it with some rice, hide it in a taco shell – it’s a free for all. I have my pork defrosted and will be doing it tomorrrow!


3-1/2 lb (1.75 kg) pork shoulder blade_roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 onions, diced
4 cloves garlic, minced
1 tsp chili_powder (you judge how much chili to use)
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato_paste
1 can (14 oz/398 mL) tomato_sauce
2 tbsp (25 mL) each packed brown_sugar and cider_vinegar
2 tbsp (25 mL) Worcestershire_sauce
2 green_onions, thinly sliced


Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.


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We all know how Pauline loves her Canadian Living recipes, so here’s another one.  She says not to be intimidated by the word risotto.

8 oz (250 g) hot or mild italian sausage
2 cloves garlic, minced
1 each onion and zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley

Remove casings from sausage. In large saucepan, cook sausage over mediumhigh heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.
Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat,
stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to
Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring
once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in
tomato, Parmesan and parsley.


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I’ve rediscovered my slow cooker and we’re back in love.  The last 2 weeks I’ve made at least 2 meals a week in the slow cooker.  From ribs to this stew, they’ve all been a hit.

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot.In a large skillet, heat oil over medium heat. Add sausage links and brown. (I actually didn’t do this.  I just threw it all in the slow cooker).  Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion.  In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend.  I did this all the night before (including chopping the potato) and then put it all in the crockpot before heading to work.

Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving (I actuallly added the pepper at the beginning and it was fine).

Serve as is, with crusty bread, or with rice.


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Peanut Pork

This came from the LCBO magazine.  I think it has a random Adelaide seal of Approval.  Loves it one day, hates it the next.

1⁄2 pkg (114 g) rice noodles
1 pork tenderloin, about 1 lb (500 g) (I’ve also just used pork chops cut up).
Salt and pepper
1 tbsp (15 mL) vegetable oil
1 bunch green onions, thinly sliced
1 red pepper, thinly sliced

Peanut Sauce
1⁄3 cup (75 mL) hot water
1⁄4 cup (50 mL) smooth peanut butter
1 tbsp (15 mL) each seasoned rice vinegar and soy sauce
2 cloves garlic, minced
1 tsp (5 mL) Asian chili paste (optional for the kiddies)
2 tbsp (25 mL) shelled chopped peanuts

1. Place rice noodles into large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.

2. Cut tenderloin in half lengthwise then slice thinly. Season with salt and pepper.

3. Heat oil in large nonstick skillet over medium-high heat and sauté pork for about 4 minutes or until browned. Remove to plate. Add green onions and red pepper and sauté for about 4 minutes or until tender-crisp. Add to pork tenderloin.

4. Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet; bring to a boil. Return pork and vegetables to skillet.

5. Drain noodles and add to skillet. Cook for about 3 minutes or until coated well. Sprinkle with peanuts before serving.


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