Tag: Pork

Grilled Ham and Cheese with Mustard

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Grilled sandwiches are always great this time of year, and grilled ham and cheese is a classic. But that isn’t the reason I made this recipe. This recipe is different because it uses a new way to grill your sandwich. Instead of smearing mayo or butter onto your bread, this sandwich was made by adding oil and butter into the pan to accomplish the same thing. This is a special technique because normal butter would begin to burn very quickly, so butter and oil is used to give you more time before the butter is so hot it begins to burn. Otherwise, mustard, ham and cheese is a great sandwich to try this technique with and you won’t be disappointed! The recipe below is enough to make 2 sandwiches, enough for 2 adults.

Grilled Ham and Cheese with Mustard Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 4 Slices of Bread
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Sharp Cheddar
  • 4 Slices of Ham
  • 2 Tbsp Yellow Mustard
  • Frying Pan
  • Spatula

Directions

1. Assemble your sandwich, by layering with bread, cheddar, ham, mozzarella, mustard, then top bread. Heat pan over medium heat. Add oil and butter and heat until butter is melted.

2. Add sandwich and cook on the first side for 3-4 minutes until browned, flip your sandwich and cook for another 3-4 minutes until browned, and press on the sandwich. Remove from pan and plate.

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2

Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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4

Ham Hock Baked Beans

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I made these baked beans with a smoked ham hock. Though this recipe seems easy, the flavor is absolutely fantastic. After about 5 hours cooking on high, you can remove the meat from the ham hock. This meat is tender and full of flavor. It comes apart like pulled pork, and after cooking for so long, the fats of the meat make a delicious baked beans. Ham hocks also have some skin on them, and after cooking for so long, the skin and fat melt away in your mouth. I made these beans as the recipe below is written. I will say, I had a very big ham hock, but my beans were almost more pulled pork than baked beans. Finally, the sauce was delicious, with a good balance between sweet and savory. It’s a really good barbecue recipe, that’s for sure! This recipe made 8 large side servings.

Ham Hock Baked Beans Recipe CardDownload

What You Will Need

  • 12 Oz Northern Beans
  • 1/2 cup Brown sugar
  • 2 Tbsp Maple Syrup
  • 1/2 cup Ketchup
  • 2 Cups Water
  • 1 Tbsp Ground Mustard
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp Black pepper
  • 1 ham hock
  • Medium seal-able Container
  • Slow Cooker

Directions

1. Place your beans in your seal-able container, and cover with an inch of water. Let sit out at room temperature for 12-24 hours. Strain and rinse your soaked beans. To your slow cooker, add your beans and the rest of your ingredients and stir together.

2. Let it cook on high for 6 hours stirring about every hour. If too much liquid boils off, add water 1/2 cup at a time. After 6 hours on high, reduce your heat to low. Cook for another hour on low before serving.

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Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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1

Glazed Pork Chops with Boiled Cabbage

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Easy to make, these pork chops are savory and beautiful placed atop a bed of green cabbage. This sweet and savory glaze of soy sauce, sugar, and butter coat the pork without penetrating, and compliment the subtle flavor of boiled cabbage. This Asian inspired glaze is sure to impress. Perfect for a dinner party or date, this recipe can easily be altered to make more for a crowd, simply bake your chops and cover with glaze. Despite the lack of carbs, this dish is filling and as well as healthy. The recipe below makes enough for 2 adult sized servings.

Glazed Pork Chops with Boiled Cabbage Recipe CardDownload

What You Will Need

  • 3 Cups Cabbage, 1×1 inch cubed
  • 2 Pork Chops
  • 1/2 Tbsp Butter
  • 3 Tbsp Soy Sauce
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • Large Frying Pan
  • Medium Sauce Pan

Directions

1. Prepare the cabbage and add to a sauce pan with about 4 cups of water. place over medium heat and boil for about 30 minute or until cabbage begins to turn translucent.

2. Heat a frying pan over medium heat. Once hot, spray with non-stick spray or 1 Tbsp oil. Add pork chops. Cook on first side undisturbed for 4 minutes. Flip your chops, then add butter and wait for it to melt. Once melted add garlic, soy sauce, sugar, and 1/4 cup water. Let simmer until a thick glaze is left.

3. Flip your chops to coat. Remove from heat. Plate your cabbage, top with the pork chop and drizzle some glaze.

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