Pork Recipes

Pork Recipes

You'll find here five succulent pork recipes I've tried myself:

• Smoking' Succulent Grilled Pork
• Quebec Venison Patties
• Tomatillo Salsa
• Quebec Tourtiere
• Pork with Creamy Lime Salsa

Smoking’ Succulent Grilled Pork

Ingredients :

• 8 pork chops
• 1 cup of Mayonnaise
• 2 tbsp of lime juice
• 2 tbsp of chopped fresh cilantro (optional)
• 2 or 3 cloves of garlic (minced)
• 1 tsp of chili powder

Cooking:

1. Well… what do we do with all the staff? It makes for 8 servings and it takes no more than 30 minutes to prepare and cook.
2. In medium bowl, combine all ingredients except pork chops, but reserve ½ half of mayonnaise mixture.
3. Grill or broil chops, turning once and brushing frequently with remaining mayonnaise mixture, until chops are done.
4. Serve with reserved mayonnaise mixture.

Quebec Venison Patties

An old French Canadian recipe, with some modern ingredients, from Pierre Papin. 5 lb. very lean ground venison.

Ingredients:

• 2 lb. ground pork
• 2 tbsp. ground black pepper
• 3 tbsp. ground nutmeg
• 3 tbsp. salt
• 2 tbsp. dried powdered onion
• 1/4 tsp. powdered garlic

Cooking:

1. Mix above ingredients;
2. Make into patties;
3. Fry in beef suet or butter.
4. Note than uncooked patties may be frozen for up to 3 months.

Tomatillo Salsa

Ingredients:

• 3/4 c. diced husked tomatillos (about 8 med.A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets. )
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Instructions:

1. Puree 1/4 cup tomatillos in processor.
2. Pour into medium bowl.
3. Mix in remaining tomatillos and all ingredients.
4. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)

Porc Tendelion. Photo in public domain

Quebec Tourtiere

Tourtiere is a traditional holiday pie served in Quebec at Holiday time, the Christmas feast following Midnight Mass. Now served when friends gather on a cool evening.

Ingredients:

• 3 lbs. ground pork
• 2 onions, chopped
• 3 cloves garlic, chopped
• 2 double crust pies
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. ground cloves
• 1 tsp. allspice

Preparation:

1. Put pork, onions, garlic, salt, pepper, cloves, and allspice into large cooking pot with enough water to cover 3/4 of ingredients.
2. Simmer, stirring frequently, for 1/2 hour.
3. Adjust seasonings.
4. Line 2 (9 inch) pie plates with pastry.
5. Put 1/2 of filling in each crust; cover with top pastry.
6. Place a small funnel of brown paper in center of each pie to let out steam.
7. Bake at 425 degrees for 10 minutes; lower heat to 375 degrees for approximately 1/2 hour or until pie is golden brown.
8. Two pies serve 8 to 12 people.

Pork with Creamy Lime Salsa

Ingredients:

• 8 boneless pork chops (3/4 inch thick)
• 1 cup of mayonnaise
• 2 tbsp (30 mL) of lime juice
• 1/2 tsp (2 mL) of lime peel (optional)
• 1/2 cup (60 mL) of finely chopped red onion
• 2 minced clove garlic
• Seasoning (Jamaican Jerk Seasoning, f.i.)
• 2 medium mango, seeded, peeled and cut into slices (optional)
• Ground black pepper

Preparation and cooking:

1. For Creamy Lime Salsa, combine mayonnaise, onion, lime juice, garlic, pepper and lime peel (optional) in medium bowl. Set aside.
2. Evenly season chops with seasoning. Grill or broil chops until done. To serve, arrange chops on serving platter, then garnish evenly with mango and Creamy Lime Salsa. Serve with remaining salsa.
3. Note: You can try substituting boneless chicken breasts or halibut steaks for pork chops.