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Pork Recipes


pork recipes

Pork Loin with Hot-Pepper Jelly Glaze
Makes 8 servings

Vegetable oil
1 (4-pound) boneless pork loin, trimmed of fat
1-teaspoon salt
1 tablespoon freshly cracked black pepper
1-cup hot-pepper jelly
2/3-cup apple cider
5 Lady apples, left whole
3 jalapeno chilies, whole

Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Lightly coat with oil Place pork in baking pan; rub it with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350 degrees. Spoon jelly over pork, and then spread evenly over meat. Pour cider over pork. Return to oven and roast, basting with pan drippings every 10 minutes, until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, about 45 minutes. Remove from oven and let stand 15 minutes before slicing. Slice pork and overlap slices on a large warmed platter. Drizzle pan drippings over pork. Garnish platter with apples and jalapenos.


pork recipes

Pork & Shrimp Egg Rolls Or Wontons
Yield: 16 Egg rolls

8 dried mushrooms
1 oz bean threads
8 oz shrimp, deveined & peeled (fresh or frozen)
8 oz lean, boneless pork
2-tb water
2-tb oyster sauce
1 tb rice wine
2 ts cornstarch
1 tb cooking oil
1 tb-grated gingerroot
2 cloves garlic, minced
1 md carrot, finely shredded
1/2 c fresh bean sprouts, chopped
2 green onions, sliced
Cooking oil or shortening for deep-fat frying
16 egg roll wrappers or
64 wonton wrappers
Bottled sweet-and-sour sauce
Bottled Chinese mustard sauce

Soak mushrooms for 30 minutes in enough warm water to cover. Rinse well; squeeze to drain. Finely chop, discarding stems. Soak been threads for 15 minutes in enough warm water to cover Drain well; squeeze out excess moisture. Cut into 2-inch lengths. Thaw shrimp, if frozen. Finely chop shrimp and pork. Mix water, oyster sauce, wine, and cornstarch in a bowl. Heat 1-Tbsp oil in a large skillet over medium-high heat. (Add more oil as needed during cooking.) Stir-fry gingerroot and garlic in hot oil for 15 seconds Add carrot, sprouts, and onions; stir-fry for 1 to 1 1/2 minutes or till crisp-tender. Remove from skillet. Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink. Remove. Add pork; stir-fry for 2 to 3 minutes or till meat is no longer pink. Push meat to sides of skillet. Stir sauce; pour into center of skillet. Cook and stir till bubbly. Cook and stir 1 minute more. Return shrimp and vegetables to skillet. Add bean threads and mushrooms. Stir to coat with sauce. Remove and cool. Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan to 365 degrees. Fill wrappers.

To wrap a Wonton: Place the wonton wrapper with a point toward you. Spoon 2 tsp. of filling diagonally on the wrapper, just below the center. Fold the bottom point over the filling; tuck it under the filling. Roll the wonton wrapper once to enclose the filling; leave about 1 inch unrolled at the top of the wrapper. Moisten the right-hand corner of the wrapper with a little water. Pick up the right- and left-hand corners of the wrapper and bring toward you, below the filling. Overlap the right- and left-hand corners; press together to seal.
To wrap an Egg roll: Place the egg roll wrapper with a point toward you. Spoon 1/4 cup of filling diagonally on the wrapper, just below the center. Fold the bottom point over filling; tuck it under filling. Fold the right and left corners over the filling to form an envelope shape. Roll the egg roll toward the remaining corner. Moisten the top point with water and press firmly to seal. Fry a few at a time, in hot oil for 1 to 2 1/2 minutes or till golden, turning once. Remove from oil. Drain on paper towels. Keep warm in a 300-degree oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard.


pork recipes

Pork Chop Casserole
Serves 4-5

4-5 (1" thick each) pork chops
2 Tablespoons melted shortening
1 1/2 cups uncooked regular rice
1 (6 oz) can tomato wedges, un-drained (I have no idea what canned tomato wedges are!)
1 (10 1/2 oz) can beef consommé
1 (1 3/8 oz) package of dry onion soup mix
1-teaspoon thyme
1-teaspoon oregano
Salt and pepper to taste

Preheat oven to 350 degrees F. Brown chops in shortening in heavy skillet. Place rice in a greased shallow 2 qt. casserole, lay chops on top. Combine tomatoes, consommé, onion soup mix, thyme, oregano, salt and pepper. Pour over chops. Cover and bake at 350 degrees F. for 1 1/4 hours


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