Tag: Pork

Pork Ramen

Advertisements

Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.

Pork Ramen Recipe CardDownload
Advertisements

What You Will Need

  • Pork stock (homemade or store bought)
    • Pork Bones
    • Water
  • Pork Chops
  • 2 Beef Bouillon
  • 1-2 tsp MSG
  • 1 Onion, Sliced
  • 1 Clove Garlic, Minced
  • 1 Can Sliced Mushrooms
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Ginger Paste
  • 12 Oz Pasta
  • Dried Red Pepper
  • Diced Chives
  • Dried Parsley
  • Sesame Oil
  • Fish Sauce

Directions

1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.

2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.

3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.

Advertisements

1

Baked Pork Chops with Sauerkraut and Smashed Acorn Squash

Advertisements

Pork chops and sauerkraut is a very popular dish in my region, so most people grow up with it and are able to make it. The smashed squash is something I just came up with by taking inspiration from mashed potatoes while also having many winter squash that are getting very close to over ripe. This meal is easy to make and just needs a little work to make a filling dish! This recipe makes 3 adult sized servings.

Baked Pork Chops with Sauerkraut and Smashed Acorn Squash Recipe CardDownload
Advertisements

What You Will Need

  • 2 Bone-in Pork Chops, about 1 inch thick
  • Sauerkraut
  • 1 Acorn Squash, Halved and Cored
  • 2 Potatoes, Peeled and Cubed
  • Aluminum Foil
  • 2 Casserole Dishes

Directions

1. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

2. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

Advertisements

0

Spicy Bean Curry with Rice

Advertisements

Curry is an easy and warming meal. Not only does is have great depth in flavor, but it is often times very healthy and a very filling dish. So I figured, why not add some beans to my curry. I took inspiration from southern rice and beans, but I added some leftover cooked sausage for a bit more protein. The only note I have with this dish is to add the spices a bit at a time if you are nervous of flavor. You can easily taste it as you add them, and also, the earlier you add them, the more the heat from the cayenne and hot sauce will cook out. This recipe maked 7 adult sized servings.

Spicy Bean Curry with Rice Recipe CardDownload
Advertisements

What You Will Need

  • 1 Pint Diced Tomatoes
  • 1 Can Northern Beans
  • 1/2 Onion, Sliced
  • 1 Tbsp Ground Cumin, Curry powder, Ground Mustard, Cayenne Powder, Ground Paprika, and Ground Cinnamon, Alter to taste
  • 1/2 Tbsp Hot sauce, Optional
  • 1/2 lb Cooked Ground Sausage
  • 2 cups Beef Broth
  • Large Saucepan
  • 6 Cups Cooked Rice

Directions

1. Add all your ingredients but the broth, sausage and rice to the large saucepan. Bring mixture to a boil. Once boiling, reduce to a simmer. Add your broth and cook until sauce becomes thick, about 30 minutes.

2. Once sauce is thick, add your sausage, stir and cook until heated through. Serve over cooked rice.

Advertisements

0

Mexican Pork Cheese Pasta

Advertisements

Mexican pork cheese pasta was inspired by mac and cheese and traditional Mexican/Spanish spices. I also included pork in this recipe to add protein. This pasta dish is on the spicy side, but it’s not burn your mouth spicy, though it did give me a bit of a runny nose. This dish goes great with some bread on the side and dipped in the remaining cheese sauce. This dish is delicious and makes a lot of food for very little. This recipe made 8 Adult sized servings.

Mexican Pork Cheese Pasta Recipe CardDownload
Advertisements

What You Will Need

  • 1/2 lb Ground Pork
  • 1/2 Onion, Minced
  • 1 Clove Garlic, Minced
  • 4 Cups Broth
  • 1 Can Stewed Tomatoes
  • 16 Oz Rotini Pasta
  • 1/2 Cup Milk
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Ground Cayenne Pepper
  • 8 Oz Sharp Cheese, Grated
  • Dutch Oven

Directions

1. Heat a dutch oven over medium high heat. Add pork and oil if needed, and cook until fully cooked. Add onion and garlic and cook until soft. Add tomatoes and broth, then bring to a boil and reduce heat to medium. Add pasta and cook for 7-9 minutes until cooked.

2. Once pasta is cooked, add milk, chili powder, cumin, and cayenne. Stir. Heat until milk begins to simmer. Remove from heat, add all the shredded cheese, stir until fully melted. Plate and serve.

Advertisements

0

Sausage Breakfast Stir-Fry

Advertisements

This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

Sausage Breakfast Stir-Fry Recipe CardDownload
Advertisements

What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

Advertisements

0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started