Pineapple Sweet and Sour Pork

Incredients :
2 lb boneless lean pork, cubed
1/4 cup low-salt soy sauce
4 tsp cornstarch
1 tsp sesame oil
1 can (19 oz) unsweetened pineapple tidbits
1/2 cup chicken stock or water
3 tbsp ketchup, packed brown sugar and rice vinegar
3 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 onion, thinly sliced
2 sweet green peppers, cut in strips

Procedure :
Toss pork with 2 tbsp of the soy sauce, 1 tsp of the cornstarch and sesame oil, let stand for 30 minutes.
Combine juice from pineapple, stock, remaining soy sauce, remaining cornstarch, ketchup, brown sugar and vinegar. Set aside.
Heat wok over high heat, add 2 tbsp of the vegetable oil. Stir-fry pork just until no longer pink. Remove to bowl. Wipe out pan with paper towels, reheat and add remaining oil.
Stir-fry garlic and ginger for 15 seconds, add onion, stir-fry for 2 minutes, add pineapple sauce, cook, stirring, until thickened.
Return pork to pan, cover and simmer for about 1 hour or until pork is very tender, add pineapple and green peppers, cook for 3 minutes or until heated through.
Serve on lots of hot steamed rice.

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Pineapple Pork Loin

Incredients :
1 boneless pork loin roast, about 2 to 3 lbs.
1/2 cup flour
3 tbsp margarine
2 medium onions, halved and sliced
1 can crushed pineapple (20 oz), undrained
1 tbsp vinegar
1 tbsp soy sauce
1 to 2 tsp sugar (optional)
1 cup chopped green and/or red bell peppers
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 tsp garlic powder

Procedure :
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat.
Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger).
Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork.
Cover and cook on low 8 to 10 hours. Serve over hot rice.

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Pork with Lemon and Garlic

Incredients :
1 pound pork tenderloin
1/2 cup chopped almonds
2 tbsp olive oil
2/3 cup finely chopped prosciutto
2 garlic cloves, chopped
1 tbsp fresh oregano, chopped
Finely grated rind of 2 lemons
4 shallots, chopped
3/4 cup ham or chicken stock
1 tsp sugar

Procedure :
Using a sharp knife, cut the pork tenderloin into 4 equal pieces. Place them between sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.
Cut a horizontal slit in each piece of pork to make a pocket.
Spread out the almonds on a cookie sheet. Lightly toast the almonds under a preheated broiler for 2-3 minutes, or until golden brown.
Mix the almonds with 1 tablespoon of the olive oil, the prosciutto, garlic, oregano, and the finely grated rind from 1 lemon.
Carefully spoon the mixture into the pockets of the pork.
Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes.
Add the pork to the skillet and cook for 2 minutes on each side or until browned all over.
Add the stock to the skillet, bring to a boil, cover, and simmer for 45minutes, or until the pork is tender.
Remove the meat from the skillet, set aside, and keep warm.
Using a grater, pare the remaining lemon. Add the rind and sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately.

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Pork Cooked in Milk

Incredients :
1 pound 12 ounces boneless leg of pork
1 tbsp oil 2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
1/2 cup diced pancetta
5 cups milk
1 tbsp green peppercorns, crushed
2 fresh bay leaves
2 tbsp marjoram
2 tbsp thyme

Procedure :
Remove the fat from the pork. Shape the meat into a neat form, tying it in place with a lenght of string.
Heat the oil and butter in a large saucepan. Add the onion, garlic and pancetta to the pan and cook for 2-3 minutes.
Add the pork to the pan and cook, turning occasionally, until it is browned all over.
Pour the milk in , add the peppercorns, bay leaves, marjoram, and thyme, and cook over a low heat for 1 1/4-1 1/2 hours, or until tender. Watch the liquid carefully for the last 15 minutes of the cooking time because it tends to reduce very quickly and will then burn. If the liquid reduces and the pork is still not tender, add another 1/2 cup milk and continue cooking. Reserve the cooking liquid.
Remove the pork from the saucepan. Cut the meat into slices. Transfer the pork slices to serving plates and serve immediately with the sauce.

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Pork Chops in Sour Cream

Incredients :
4 pork chops
2 tbsp flour
oil
1 medium onion sliced
2 chicken bouillon cubes
1 1/2 cups hot water
8 ounces sour cream
Salt and pepper to taste

Procedure :
Season pork chops and dredge in flour. Lightly brown in a small amount of oil.
Place in casserole or baking dish; top with onion slices.
Dissolve bouillon in hot water. Pour over pork chops and onions.
Cover and bake in 350? oven for 30-35 minutes.
When chops are done, stir 1 tbsp flour into sour cream, then spoon sour cream into dish with pork chops.
Recover and put back in the oven for about 10 minutes or until juice is thickened.
Serve with rice or noodles.

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Pork Cardinale Style

Incredients :
9 oz apricots,dried
2 tbsp brandy
1 ds thyme
1 ds garlicpowder
2 tbsp Oil
18 oz porkfilets
1 1/2 oz butter
6 oz heavy cream
2 rice cooking bags,instant
Salt and black pepper to taste

Procedure :
The day before, cover the dried apricots with water and cook until they are soft.
Mix brandy and seasons with 1 tbsp oil and brush the meat with it from all sides, and let it set for 30 minutes.
Cook rice according to directions.
Heat the leftover oil and fry the meat in it until it is browned on all sides;add salt;take out meat and keep it warm.
Add the apricots with the juice,leftover marinade and the butter to the fryingfat in the skillet;stir and let cook until it is reduced a little.
Add the cream and taste sauce and season more if nessesary.
Cut meat into slices and serve on rice with the apricots.

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Pork with Broccoli and Hoisin Sauce

Incredients :
1 pound lean pork, thinly sliced against the grain
1 tsp soy sauce
1 tsp honey
2 tsp orange juice
2 tsp cornstarch
2 tsp peanut oil
1 cup chopped fresh or frozen broccoli
3 scallions, chopped
2 tbsp hoisin sauce

Procedure :
In a medium bowl, mix pork, soy sauce, honey, juice, and cornstrch. Marinate for about an hour.
In a wok or large nonstick skillet, heat oil over medium heat. Add pork and stir-fry over high heat for 3 minutes.
Add broccoli and scallions and stir-fry for about 2 minutes more. Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
Serve hot with rice or barley.

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Peachy Jamaican Pork

Incredients :
1 lb. pork tenderloin or loin,trimmed and sliced 1/4 inchthick
1 tbsp vegetable oil
3 tbsp nonfat dry milk
2 tsp coffee crystals
Dash pepper
1 (16 oz.) can lite sliced peaches or apricot halves
2 tbsp chopped parsley

Procedure :
In large skillet, brown meat in oil; remove and keep warm. Combine milk, coffee and pepper with 3 tbsp water. Drain fruit reserving liquid in skillet.
Add coffee mixture. Cook over high heat 3 minutes to reduce and thicken liquid. Return meat to skillet; simmer 4 to 6 minutes, turning frequently. Add fruit and parsley. Cover; heat through.

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Parmesan Pork Chops

Incredients :
1/2 stick butter
1 cup coarse cracker crumbs
3 tbsp grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
1 egg, beaten
2 tbsp milk
6 pork chips, fat trimmed away

Procedure :
Combine crumbs, cheese, salt, and pepper.
Mix egg and milk in another bowl. Coat chops with crumbs, dip in egg mixture and back into crumbs to coat.
Place butter in 13 x 9 x 2 pan and melt. Place chops in pan and bake at 325 degrees for 30 minutes. Turn and bake 30 minutes more.

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Pacific Pork and Cabbage

Incredients :
1 lb. lean pork, cut in thins trips
Salt and pepper
3 tbsp salad oil
1 cup onion, sliced
1/2 cup water
2 tbsp soy sauce
1 1/2 lb. shredded cabbage chow mein noodles
Rice

Procedure :
Brown pork in hot oil. Sprinkle with a little salt and as much pepper as you want.
Add water, soy sauce and onion. Cover and simmer 30 minutes (do not let it cook completely dry). Add shredded cabbage and cook covered until tender. Top with noodles when served over rice.

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