Filipino Pork BBQ

Filipino Pork BBQ

Ingredients:

• 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
• 1 Cup of soy sauce
• 1 Whole garlic peeled & smashed
• 1 Small onion minced
• 2 Lemons
• ½ Cup of 7UP
• 1 Tsp. Ground black pepper
• 5 Tbs. Dark brown sugar
• 1 Cup of Banana sauce (ketchup)
• 1 Tsp. MSG (optional)

Directions:

Soak bamboo skewers in water overnight to avoid splitting and burning before using.

http://www.filipino-food-lovers.com/filipino-pork-bbq/

Instant Pot Pork Roast

Instant Pot Pork Roast
Instant Pot is a pressure cooker.

Seasoned pork roast
Season with seasoned salt and lemon pepper seasoning, if not already seasoned from store.

Remove netting and cut into about 6 chunks.
I've found that cutting meat into chunks helps cook the meat evenly in the Instant Pot.
Leaving it whole usually leaves a raw spot in the middle.  Yuck.
Pour 1 cup of liquid into pot and add meat in one layer in the bottom of the pot.
Lock on the lid and hit the Meat/Stew button.
The default time is 35 minutes and my pork turned out perfect!
When the cooker beeps, unplug the unit and place a cold towel on the lid.  After about a minute or so, release the steam.

this is a good time to warm up your tortillas.

Shred the meat.
Spoon some meat onto the tortillas, add shredded cheese and sour cream.
Enjoy.

Pulled Pork

Pulled Pork - Martha Stewart Recipes
As seen on Mad Hungry

http://www.marthastewart.com/860713/north-carolina-bbq-sauce

http://www.marthastewart.com/860714/classic-coleslaw

Polynesian Pork Ribs

INGREDIENTS

Ribs

2

 lb boneless country-style pork loin ribs

1

 clove garlic, finely chopped

1

 small onion, sliced

1

 can (8 oz) crushed pineapple in juice, undrained

Sauce

3/4

 cup ketchup

3

 tablespoons packed brown sugar

3

 tablespoons hoisin sauce

1

 teaspoon grated gingerroot

 Hot cooked rice, if desired

DIRECTIONS

1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.2Cover; cook on Low heat setting 8 to 10 hours.3About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.If you don't have fresh gingerroot on hand, use 1/4 teaspoon of ground ginger instead.

From Everyday Food

Slow-Cooker Sweet-and-Sour Country Ribs

Prep: 15 minutes Total: 6 1/4 hours

INGREDIENTS Serves 8. 1/2 cup ketchup 1/2 cup packed light-brown sugar 1/2 cup cider vinegar 1 tablespoon mustard powder 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 4 pounds country-style pork ribs, separated into single ribs Barbecue sauce, for serving (optional)

DIRECTIONS In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Thyme-Coated Pork Tenderloin

Thyme-Coated Pork Tenderloin


For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.

Yield:  4 servings (serving size: 3 ounces)


1 teaspoon dried thyme
1 teaspoon instant onion flakes
1 slice day-old hearty white bread (such as Pepperidge Farm), torn
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 400°.
Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

CALORIES 165 (22% from fat); FAT 4.1g (sat 1.3g,mono 1.5g,poly 0.3g); IRON 1.7mg; CHOLESTEROL 63mg; CALCIUM 17mg; CARBOHYDRATE 5.5g; SODIUM 267mg; PROTEIN 25.1g; FIBER 0.8g

Cooking Light, SEPTEMBER 2003

BBQ Country Style Ribs

 
BBQ Country Style Ribs

I will post the traditional, slow version, and the crockpot version in this same post.
This is probably my favorite comfort meal.

You will need:

4 pounds Country Style Ribs
1 onion, quartered
2 t. salt
1/4 t. pepper

Cover Ribs with water in large dutch oven. Boil until tender. Drain off liquid.

Barbecue Sauce:
3/4 c cider vinegar or plain white vinegar. Whatever you have in the house
1/2 t. dry mustard
2 T. finely chopped onion
1 T. brown sugar
1/4 c. Worcestershire sauce
3/4 c. catchup
1 T. lemon juice
1 clove garlic

Place ribs in pan, cover with sauce at 325 degrees for 25-30 minutes, cover ribs with sauce several times while baking.
Sauce may be thickened with corn starch or you may reduce sauce in saucepan. I prefer to thicken with corn starch, faster. lol


Crockpot BBQ Country Style Ribs
Season the ribs with salt, pepper and garlic, and onion, or Seasoned salt for the lazy people in us.
Place in the bottom of a greased crockpot.
Mix together the sauce as directed above and pour on top of ribs.
Cook on low for 8-10 hours, until the meat is tender and the bones fall away from the meat.
Remove ribs from crock and let them rest under a tin foil tent for about 10 minutes.
While the meat is resting, pour the sauce and juices from the crock into a medium sauce pan and place over medium high heat.
Bring to a boil.
In a container with a tight fitting lid, place some of the sauce in it along with 2 Tbsp. Starch. Shake to mix.
Add to the boiling mixture and mix with a whisk.
Pour some of the sauce onto the ribs, and reserve some sauce to pass around the table.


*Note: I often double the sauce recipe so there is plenty to add to dipping bowls.
This sauce can be used on chicken as well.

I often serve this with mashed tatters and green beans.

MS~Pork and Green-Bean Stir-Fry

Pork and Green-Bean Stir-Fry

To make it easier to slice, freeze the pork, wrapped in plastic, for twenty minutes. Save time by preparing the rest of the ingredients while the pork is in the freezer.

Ingredients

Serves 4.

• 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
• Coarse salt
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 3 teaspoons vegetable oil
• 2 tablespoons minced, peeled peeled fresh ginger
• 1/8 to 1/4 teaspoon red-pepper flakes
• 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
• 1 red bell pepper, ribs and seeds removed, cut into thin strips
• 1/3 cup dry-roasted peanuts, chopped
• Cooked white rice, for serving (optional)

Directions

1. Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
2. Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
3. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
4. Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
5. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Paul and Bev's Go German Country Pork Ribs with Sauerkraut, Apples and Onion

Pre-heat oven to 450 f
Layer sauerkraut with fresh sliced apple and onion in a roasting pan.
Top with layer of country pork ribs.
Top ribs with layer of your favorite bacon.
Sprinkle bacon with fresh-cracked black pepper.
Put lid on. Put in oven for 30-40 minutes, then turn down heat to 225 f.
Let it cook for a couple hours or more. The flavors will mingle, and the meat will be super-tender.
Meanwhile, cook-up any potato dish that you like, and even a salad if you are in the mood.

Family Verdict:
The meat was fall apart tender. Both me and Ian loved it.
my son said it was the best pork ribs ever. He didn't like the sauerkraut though. I knew he wouldn't. I did though. Hubby was away on the road as usual. I saved him some though.
I think this method would work with a beef roast. Start at a high temp, then turn it down low for a couple hours. I'm going to try that one of these days.
This was delicious and takes few ingredients and minimal prep. All it takes is your time.
Thanks for the recipe Paul and Bev!

Perfect Pork Chops

Perfect Pork Chops

Thick cut rib chops, bone in, about 1 1/2 inches thick
Salt and Pepper
A couple Tbsp. Oil
I think olive oil has too low of a smoke point to use in this application. Canola is a better choice for this because of the high heat.

Take meat out of chill chest.
Take the chill off the meat. Let it stand at room temp for 15-30 minutes.
Salt and pepper the chops to your taste.

Warm the pan thoroughly to medium high.
I like to use cast iron.
Let it get screaming hot.
Add the oil to pan, distribute evenly. It'll probably ripple immediately if your pan is nice and hot.

Add the chops, seasoned side down. Do not move the chops!
Season the other side.
Sear side one for about 2 minutes. When it is nice and carmalized, flip and sear side 2.

You will know when it's time to flip when the meat isn't stuck to the bottom of the pan and the chops are nicely browned.

Turn heat down to medium and cook about 6-8 minutes until heated through.

Remove chops from pan. Let them rest about 5 minutes under a bit of loose foil.

Serve
Enjoy