Posts tagged: pork

Vietnamese Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

By , May 18, 2009 at 10:46 am

1 cup ground pork
4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 cup
4 tbl minced shallots (about 6 shallots)
3 tbl minced coirander leaves (cilantro)
1/2 tsp salt
1/2 tsp ground white pepper
1 lb large cabbage leaves, blanched until soft
10 whole spring onion green, blanched until soft, for fastening
6 cups chick or pork stock
2 tbl sliced spring onions to garnish
2 tbl fish sauce, for dipping

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping tablespoon of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

I had to use a toothpick to hold my rolls together and actually used ground turkey by mistake. It still turned out really well. I was intimidated and scared to eat them, not sure how they would taste, but once I took a bite I thought they were really good. I am not a fan of fish sauce, so prefered dipping them in a hoisen or oyster sauce. It was nice to have something a little different for dinner.

From Triệu Thị Chơi and Marcel Isaak

Pork Cabbage Stir-Fry

By , March 15, 2009 at 2:30 pm

TIME: Prep/Total Time: 25 min.

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice

In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.

Cafe Rio Salad

By , August 7, 2008 at 10:40 am

Sweet Pork
3 lb. picnic pork roast
1 cup Salsa (any kind you want)
1 ¼ cup brown sugar

Cook in crockpot on low for 8 hours then add another ½ cup brown sugar and 1 tsp chili powder to pork. Shred the pork and cook for another hour. The pulled pork will soak up a lot of the juice, but you still want some juice to keep the pork moist. You can turn the crock pot on high for the last hour and it will cook a little faster. You will probably only need to cook it for another 30- 45 mins. if you turn it on high. I use less sugar than this.

Lime Cilantro Rice
1 cup uncooked rice
1 tsp butter or margarine
2 gloves of garlic
1 tsp lime zest
1 can chicken broth
¼ cup of water

Cook rice with above ingredients. You can add all these ingredients to a rice cooker and it will cook great. If you are cooking on the stove, boil and then cover and cook for 20 mins on medium heat. Once the rice is done, add the below ingredients:
2 TBS lime juice
2 TBS sugar
3 TBS chopped cilantro

Black Beans
2 cloves of garlic (you can use minced garlic as well)
1 tsp cumin
2 TBS olive oil
1 can of black beans
1/3 cup tomato juice
½ tsp salt
2 TBS chopped fresh cilantro (add this right before serving)

Cook all the above ingredients together until beans are warm. Add the cilantro right before serving.

Tomatillo Dressing
Juice from 2 limes
1 cup sour cream
½ envelope of fiesta ranch dressing mix
1 envelope regular ranch dressing mix
1 glove garlic (or minced garlic)
6 tomatillos, husked and cut in half
¼ cup chopped fresh cilantro

Husk tomatillos and rinse in cold water cut in half. Put the first 6 ingredients in a blender, in order. Blend until smooth then add the cilantro and blend. If you would like the dressing thicker you can add some cream cheese.

Here’s another variation I found for the dressing: 1 1/3 cups sour cream, 3/4 cup mayonnaise, 1 bunch of cilantro, 1 package ranch dressing mix, 4 tbsp. salsa verde (green salsa), 2 cloves of garlic, 1/8 tsp. Tabasco sauce, juice of one lime. Mix together in the blender… and that’s it!

Corn Tortilla Strips
Corn tortillas
Olive oil spray

Cut tortillas into thin strips, just like Café Rio. Lightly spray with olive oil and then place on an un-greased cookie sheet. Broil on Hi turning the tortillas strips every couple of minutes. Cook until golden brown. I think it takes about 10 minutes.

Fresh Tortillas
I buy the fresh tortillas at Costco and cook them. I sprinkle grated cheese on them while they are still hot. You can also roll this up in a burrito style. If Costco doesn’t have the tortillas you can buy fresh tortillas at most any Mexican restaurant. Or you could always make your own.

Serve this all together as a salad, or rolled up as a burrito, or in tacos. This feeds a large group, so you can adjust quantities, or freeze leftover meat.

Acquired by Jamie Styer

Crock Pot Pulled Pork with Root Beer BBQ Sauce

By , July 29, 2008 at 8:22 pm

2 1/2-3 lbs Pork Sirloin Roast or Boneless country style Pork Ribs
1/2 tsp salt
1/2 tsp pepper
2 medium onions, cut into thin wedges
1 cup A&W Root Beer
2 T minced garlic

3 cups A&W Root Beer (about 2, 12oz cans)
1 cup chili sauce
1 onion diced
1 green pepper diced
2 T prepared mustard
4 tsp Worcestershire sauce
Several dashes of hot pepper sauce
1/4 cup brown sugar
1-2 tsp kosher salt
2 cloves fresh garlic minced
2 tsp fresh savory herb minced
2-4 tsp hickory seasoning liquid smoke

Other Ingredients:
hamburger buns

Add the pork into the crock pot, with all the ingredients for the Roast. Cook on high for 5-6 hours. Meanwhile add all the ingredients for the sauce together in a large sauce pan. Simmer on medium heat to a rolling boil; boil for 1 1/2 hours or until sauce is thickened, stirring occasionally. After pork is done, drain off excess liquid and shred with fork. Add the BBQ sauce. Stir to mix. Spoon meat onto a bun and add sliced tomato and lettuce leaves. Serve warm.

Provo Macey’s Recipe

Prize Winning Baby Back Ribs

By , July 28, 2008 at 10:11 pm

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

1. Preheat grill for high heat.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Submitted by: BONNIE Q. at

My additions: if you aren’t grilling and want to bake the ribs just wrap them tightly in foil and bake on 425 for about 4hrs then continue with step 5 above. An easy way to know if your meat is ready- gently twist one of the bones. It should turn easily and the meat should fall right off.

Copyright 2004-2013 Dan & Carolyn Chan