My Recipe Box - Pork Tenderloin

July 2026 - Toronto ON

Finally a recipe I like for pork tenderloin, I've always found it dry and boring.

I only use 1 tenderloin for the two of us.

 Ingredients 

2 pork tenderloins about 1 pound each

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon Italian seasoning - I sometimes use salad dressing

1 teaspoon salt

1/4 teaspoon pepper or to taste

1/4 cup butter cut into pats or use garlic butter

Chopped parsley optional, to taste

Instructions 

Preheat your oven to 400F and move the rack to the middle position.

Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.

Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.

Add the pork tenderloins to a 9×13 (or similar size) baking dish and place the butter pats on top.

Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.

Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.

My Recipe Box - Spicy Thai Basil Pork

May 2026 - Toronto ON

We didn't bother with lettuce wraps with this, simply served it with salad. It would also be good in tortillas. I could also see it in rice paper, fried or not.

I also had some ground beef that I mixed with the pork.

 Ingredients

  

For the Pork

1 lb ground pork ideally 80/20 for a bit of fat and richness

4 cloves garlic minced

2 Thai bird’s eye chilies finely chopped (adjust for heat preference) OR jalapenos

1 shallot finely diced OR white onion

2 tablespoons neutral oil canola or vegetable

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons fish sauce

1 teaspoon sugar - I omitted

1 tablespoon water

1 cup Thai basil leaves packed (don’t sub with Italian basil—Thai basil brings that peppery, anise kick)

For the Wraps/salad

1 head butter lettuce or romaine leaves separated and washed

1 small cucumber julienned

1 large carrot shredded or julienned

Tomatoes

Red onion

1/4 cup chopped roasted peanuts optional but adds crunch

1 lime cut into wedges

Optional Add-Ins

Sriracha or chili garlic sauce for extra heat

Jasmine rice or vermicelli noodles if you want to bulk them up

Pickled Thai vegetables like carrots and daikon for tang

Cilantro

Instructions

 

Step 1: Prepare the Flavor Base

Start by heating oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped chilies, and shallots. Stir-fry quickly, about 30–45 seconds, until fragrant but not burned. This forms the base of that punchy, aromatic flavor that’s key in authentic thai recipes.

Step 2: Cook the Pork

Add the ground pork and use a spatula to break it up. Stir-fry for about 5–6 minutes, or until the pork is fully cooked and starting to get those delicious crispy bits.

Step 3: Add Sauces and Seasoning

Lower the heat slightly. Add the oyster sauce, soy sauce, fish sauce, sugar, and a tablespoon of water. Stir to coat the pork evenly. Simmer for 1–2 minutes so the sauce thickens slightly and clings to the pork.

Step 4: Stir in Thai Basil

Turn off the heat and immediately add the Thai basil. Stir until the leaves wilt and become glossy. This last-minute addition preserves the herb’s bold, slightly spicy flavor. The pork should be glossy, rich, and deeply savory—a little sweet, a little salty, and full of heat.

Step 5: Assemble the Lettuce Wraps/salad

Place a spoonful or two of pork into each lettuce leaf. Top with julienned cucumber, shredded carrot, chopped peanuts, and a squeeze of lime. Add extra chili sauce if you like it fiery.

My Recipe Box - Pulled Pork

February 2026 - Toronto ON

This is my go-to pulled pork recipe, I don't know why I've never published it before!

I typically serve it on toasted hamburger buns with coleslaw.

I looked through my files and notice that I did have an even earlier (2010?) version which only used bottled ingredients!

Another slow cooker recipe is Mexican slow cooker pork served with tortillas.

 Slow Cooker Pulled Pork

This slow cooker pulled pork is coated in a homemade spice rub, then simmered in the crock pot until tender. Shred the meat and add BBQ sauce, then dinner is ready to serve!

Notes - my slow cooker has a browning feature, which cuts down on washing another pot.

Servings 8

Ingredients

1 tablespoon vegetable oil

4 pounds pork shoulder bone in or boneless, can also use country style pork ribs

1/4 cup BBQ rub homemade or store bought - homemade recipe below

salt and pepper to taste

2 cups chicken broth

1 1/2 cups BBQ sauce homemade or store bought

Instructions

Heat the oil in a large pot over medium high heat. Season the pork with salt and pepper to taste.

Brown the pork roast, about 3-4 minutes per side.

Coat the pork in the BBQ rub.

Place the pork in a slow cooker.

Pour the chicken broth into the slow cooker. Cover and cook for 8-10 hours on low, or until pork is very tender.

Drain off the liquid. Shred the pork with two forks. Stir in the BBQ sauce, then serve.

BBQ Rub Recipe

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Servings12

Ingredients

1/2 cup brown sugar

2 tablespoons paprika

1 tablespoon smoked paprika

1 tablespoon black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon mustard powder

1/4 teaspoon cayenne pepper

Instructions

Mix all of the ingredients together. Store in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

My Recipe Box - Pork Chop Supreme (aka lemon, onion, ketchup)

 I have cooked this for years and never knew it had a name! Pork Chop Supreme!

For some reason, it is a favourite of John's.
This is a recipe, probably found on the side of the Heinz Ketchup bottle in the 50's or 60's as I found out. 

The reason I was even looking it up was because I thought there would be a better way and found a gazillion versions. I usually just put the ketchup and brown sugar on top. Most of the recipes I found mixed the brown sugar and ketchup to form a sauce, a much better idea. I never covered them either!

The ingredient measurements are loose, use your judgement.

Ingredients

2-3 pork loin or rib chops , about 3/4-inch thick

Salt and coarsely ground black pepper to taste

2-3 thin lemon slices, about 1/4-inch thick

2-3 thin slices onion

1/4 cup packed brown sugar

1/2 cup ketchup 

Instructions

Pre-heat oven to 350F

Season pork; place in casserole dish, layered, if necessary

Slice lemons/onions; place one slice each in centre of each chop

Mix ketchup and sugar together; dollop equal amounts on each chop

Bake, covered for 30 minutes; uncover and bake for 20 more minutes, until crispy caramelization starts to happen on the top of the chops.

Serve immediately with mashed potatoes and vegetables.

My Recipe Box - Pork Schnitzel

 June 2025 - Toronto ON

I made this in May from website https://mmmrecipes.com. We loved it! I half this recipe for the two of us.

Ingredients

For the Pork Schnitzel:

4 boneless pork loin chops OR pork butt sliced

1/2 cup all-purpose flour gluten free

2 large eggs, beaten

1 cup breadcrumbs gluten free

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons olive oil

2 tablespoons butter

For the Dijon Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons Dijon mustard I also add some whole grain mustard

Salt and pepper, to taste

 

Instructions

Prepare the Pork Schnitzel:

Place each pork chop/sliced pork butt between two sheets of plastic wrap and pound to 1/4-inch thickness.

In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl, and place breadcrumbs in a third dish.

Dredge each pork chop/sliced pork butt in the flour mixture, dip into the beaten eggs, and then coat with breadcrumbs.

Fry the Schnitzel:

Heat olive oil and butter in a large skillet over medium-high heat.

Fry each pork chop for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.

Make the Dijon Gravy:

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.

Gradually whisk in chicken broth and cook until thickened, about 5 minutes.

Stir in heavy cream and Dijon mustard. Season with salt and pepper to taste.

Serve:

Plate the schnitzel and generously top with the Dijon gravy. Serve hot with your favorite sides. Enjoy!

SIDES

Potato salad and corn

Mashed cauliflower/sprouts potatoes and fennel

Mashed potatoes and broccolini

My Recipe Box - Mexican Slow Cooker Pulled Pork

 May 2025 - Toronto ON

Carnitas Recipe (Mexican Slow Cooker Pulled Pork)

We used tortillas to serve but it would be just as good on lettuce leaves, pitas or buns. I would go heavier, next time, on the spices.

UPDATE - I had leftover roast pork, so I made the sauce mixture, shredded the cooked pork and stir fried it with green peppers and onions. Served in tortillas with shredded cabbage, carrots, tomatoes and sour cream and scallions.

Ingredients

 5 pounds boneless pork butt - cut into large 3-4-inch chunks
1 large white onion - sliced
2 bay leaves
1½ tablespoon salt - divided
2 teaspoon black pepper - divided
1½ tablespoon Mexican oregano - or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
2 teaspoon ground cumin
6 cloves garlic - minced
1 teaspoon chili powder
2 large oranges - juiced, (½ to ¾ cup) I used orange juice
2 large limes - juiced, (¼ to ⅓ cup)
2 chipotle chiles in adobo sauce - or 1 tablespoon chipotle powder
1 cup light Mexican beer - or chicken stock (gluten-free)

Instructions

Season the pork: Generously season the pork with salt and pepper.

Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.

Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.

Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.

Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.

Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.

To Crisp the Carnitas (optional but recommended)

Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.

Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.

My Recipe Box - Pork Meatballs with Apricot Glaze

 February 2023 - Toronto ON

Every now and then I just want meatballs. I have several recipes but I had some apricot jam I wanted to use up. You could use orange marmalade as well.

I used a jar of minced garlic, ginger and chili instead of mincing my own.

Ingredients

Meatballs:

1 pound ground pork

1 tablespoon minced red onion

1 teaspoon minced fresh ginger 

1 large clove garlic, minced

¼ teaspoon salt

Glaze:

1 cup apricot preserves/jam or marmalade

5 tablespoons low-sodium soy sauce Gluten free

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon sesame oil

2 teaspoons Sriracha sauce, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon cornstarch
¼ cup water for making slurry with cornstarch

2 teaspoons chopped fresh cilantro, or to taste (Optional)

Scallions, green onions (Optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Mix ground pork, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.

Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).


Meanwhile, whisk apricot preserves/jam, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.

Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.

Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.

Serve warm, garnished with cilantro/scallions.

My Recipe Box - Steamed Dumplings

Original post - January 2012

Updated - May 2022

I can't believe I haven't posted one of my favourite recipes from a cooking class I took a long time ago.
This is absolutely the best dipping sauce recipe ever!!

For the minced meat I always use ground pork. I don't usually put any wine in it, don't really see any need for it as it is moist enough.

If you want to use ground chicken I have a recipe from a restaurant in Hawaii. Chicken satay potstickers with chili mint dip.

Besides steaming you can also make potstickers. In fact, we do make potstickers with the leftover steamed ones.

Always buy the dumpling covers they are not worth the effort to make.

BUT  if you need gluten free dumpling wrappers I have included a recipe below.

This is my modified rendition of the above.    

PORK DUMPLING FILLING

1.5 cups cabbage finely chopped - sometimes I leave it out
1 tsp cornstarch
1 lb ground pork
2 tbsp ginger minced
2 tbsp garlic minced
1/4 cup green onions thinly sliced

5-7 Chinese dried mushrooms

Chinese Five Spice
2 tbsp soy sauce
1 tbsp Shaoxing wine
1.5 tsp toasted sesame oil

Splash of chili oil
1/2 tsp salt
1/2 tsp white pepper

Toss the cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
Mix together 2 tbsp water with the teaspoon of cornstarch and stir into the pork until it forms a paste.
Mix in the ginger, garlic, green onions, mushrooms, 5 spice, soy, shaoxing wine, sesame oil, salt, white pepper, and squeezed out cabbage until incorporated.

Take a dumpling wrapper and place it on the palm of your hand.
Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out.

Brush a little water around the inside edges.
Fold the wrapper over and pinch the edges together.
Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch.

Set up your steamer and line the upper part of the steamer with parchment paper, and brush or spray the parchment paper with olive oil or vegetable oil. 
Place dumplings on the parchment paper about an inch apart from each other.
Optional but helpful: Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
Steam for 10 to 15 minutes to steam over medium or medium-high heat. Don’t let the water boil so hard that it splashes - just get it hot enough that it is releasing steam.
Serve hot with dumpling sauce, fresh chili, or chili oil on the side.

DIPPING SAUCE

3 tablespoons soy sauce - tamari is gluten free

2 tablespoons rice wine or white vinegar

2 garlic cloves minced

Ginger

Chili paste or siracha to taste

Drop of sesame oil

1 scallion

Chopped Thai peppers - optional

Click here for six more dipping sauces!

GLUTEN FREE DUMPLING WRAPPERS
Ingredients
5 ounces (1 cup) gluten free flour - I love gfJules flour
About 6 tablespoons just-boiled water 

Instructions
Put the flour in a regular size food processor. With the machine running, and feed tube removed, add the water in a steady stream. Let the machine keep going after all the water has been added, until small pebbly bits have formed. 

if the dough does not come together easily, add water by the teaspoon.

It should feel soft and stick together easily when pinched.
Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while adding the water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Regardless of mixing method, transfer the dough and all bits to a work surface. Gather and knead into a ball. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for 5 to 10 minutes before using. Or, refrigerate overnight and return to room temperature before using.

Notes
For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough.
This makes a buff-colored dumpling wrapper. For a gold color, add ¼ plus 1/8 teaspoon of ground turmeric to the flour before adding the water. Or, instead of water, use the berry-colored liquid from steaming beets. Juices like carrot or a green juice may introduce particulates, but you can try them out and see!

My Recipe Box - Sweet and Sour Pork

This is a labour intensive recipe as you have to bread and deep fry each morsel of pork.

John suggested not bothering to bread the pork.

Red are my changes.

Source

Ingredients

Sweet and Sour Sauce
½ cup honey
6 tablespoons rice vinegar
4 teaspoons soy sauce
3 tablespoons tomato paste

Added to sauce at end **
1 tablespoon cornstarch
2 tablespoons water

Pork
1 ½ pound pork tenderloin cut into 1-inch cubes
1 teaspoon kosher salt divided
½ teaspoon black pepper divided
¾ cup all-purpose flour AP gluten free
⅓ cup cornstarch
2 large eggs
2 cups plus 1 tablespoon vegetable oil for frying
1 tablespoon minced garlic
1 cup chopped white onions ¾-inch sized pieces
1 cup chopped red bell pepper ¾-inch sized pieces
1 cup chopped green bell pepper ¾-inch sized pieces
1 cup pineapple chunks ¾-inch sized pieces drained
2 tablespoons sliced green onion
½ teaspoon sesame seeds

Instructions

In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
In a small bowl combine the cornstarch and water.
Season pork with ½ teaspoon salt and ¼ teaspoon pepper.
In a shallow dish mix together flour and ⅓ cup cornstarch.
In a separate shallow dish add eggs and whisk.
Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
Heat wok over medium-high heat and add in 1 tablespoon oil.
Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
Add in the red and green bell peppers, and stir-fry for 1 minute.
Add in the pineapple and stir-fry for 1 minute.
Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
**Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

My Recipe Box - Pork Vindaloo with Turmeric Cabbage

This recipe is from My Kitchen Rules Season 8 finale. 

I have added my notes/substitutions in red. Some things I just didn't have in my pantry.
We also would have liked more sauce/gravy so when I reheated it I added more water. Chicken stock would work too.

We also think this would be great with lamb or chicken too!

Pork Vindaloo with Turmeric Cabbage

Preparation time: 2 hours

Cooking time: 2 hours

Serves: 4

Ingredients

2 tbs ghee I used olive oil

2 brown onions, sliced just a regular white onion

8 cloves garlic, crushed

6cm piece fresh ginger, finely chopped

1kg pork leg, neck or shoulder, cut into 3cm pieces

1 tbs brown sugar

Steamed basmati rice and pappadums, to serve

GARAM MASALA

8 peppercorns

Seeds of 8 green cardamom pods

6 cloves garlic

2 cinnamon sticks

1 tbs ground coriander

1 tbs ground cumin

1 tsp ground paprika

1 tsp ground turmeric

1 tsp ground chilli powder

SPICE PASTE

4 small fresh red chillies, finely chopped I used red Thai

2 dried red chilli, finely chopped I didn't add

60ml malt vinegar

250ml water

1 tbs tamarind purée

garam masala (as above)

1 tsp salt

BEETROOT RAITA

1 medium beetroot, peeled, quartered

250g plain yoghurt

pinch ground cumin

2 tsp lemon juice

TURMERIC CABBAGE

2 tbs ghee I used olive oil

1 brown onion, finely chopped

3 cloves garlic, crushed

2cm piece fresh ginger, finely grated

2 tsp cumin seeds

2 tsp mustard seeds I used dried mustard Coleman's

2 stalks curry leaves I used curry powder

1 tsp ground turmeric

1 tsp ground cumin

2 cups finely shredded white cabbage coarsely chopped

125ml water

2 tbs lemon juice

TOMATO and GREEN MANGO SALSA optional

2 tomatoes, seeded, finely chopped

1 green mango, coarsely grated

1 bunch coriander, leaves chopped

juice of ½ a lemon

Preparation

Cut up the meal into bite sized pieces.

To make garam masala (for the spice paste), process all ingredients in a small processor to form a fine powder. Sift through a fine sieve and return to processor.

To make spice paste, add fresh and dried chillies, vinegar, tamarind and salt to garam masala in processor. Process to form a paste. Add water and process to combine.

 Add half the spice paste to the pork and massage well. Refrigerate, covered, for several hours or up to overnight.

Preheat oven to 160C or 320F.

To make curry, heat ghee in a large casserole dish over medium heat.

Cook onions, garlic and ginger, stirring occasionally, until soft. Add remaining spice paste. Cook, stirring, until chillies are soft.

 Stir in pork to coat. Bring to a boil. Cover tightly with a lid and transfer to the oven.

Cook for about 1½ hours or until pork is almost tender. Remove lid and cook for about a further 15-20 minutes or until pork is very tender and sauce has thickened. Stir in sugar.

 To make raita, peel and quarter then place beetroot in a saucepan of cold salted water. Bring to a boil. Boil until tender. Drain and allow steam to evaporate. Transfer to a small processor and process until finely chopped.

Place yoghurt into a bowl. Stir in beetroot, cumin and juice. Season. Refrigerate until required.

 To make turmeric cabbage, melt ghee in a large deep saucepan. Add onion, ginger and garlic. Cook until soft but not coloured. Stir in mustard and cumin seeds. Once they begin to pop, stir in curry leaves. Stir in spices.

Add cabbage and cook, stirring occasionally, for 5 minutes. Stir in water. Simmer, covered, for 5 minutes or until cabbage is tender. Stir in lemon juice Season.

To make salsa, combine all ingredients in a bowl. Season.

Serve curry with rice, turmeric cabbage, raita, salsa and pappudums.

My Recipe Box - Thai Meatballs

September 2016 - Toronto ON

I didn't take a photo of these! I had some defrosted beef that needed to be eaten so I Pinterest'ed and found many variations of Thai style meatballs, a very popular street food in Thailand.

Since I don't have a photo of the meatballs I will put in a food photo from Thailand! Our menu, our first day in Bangkok, as we select our lunch.

This recipe is from chef Michael Symon, from The Chew.

This would also be amazing in a Thai inspired soup!

MICHAEL SYMON'S THAI STYLE MEATBALLS

INGREDIENTS
1 1/2 pounds ground Pork I used beef
1 teaspoon Salt
2 tablespoons Fish Sauce
2 Garlic cloves (minced)

Sriracha I added about a teaspoon, more next time 
1 small Jalapeno (seeded and minced) I would include some seeds OR why didn't I use the Thai peppers I specifically bought this week????
2 teaspoons Lemongrass (chopped) I had just bought a tube of lemongrass paste
1/2 Carrots (grated)
1- inch piece fresh Ginger (peeled and grated)
3 Scallions (white and green parts; finely chopped)
1/4 cup Cilantro (roughly chopped)
2 tablespoons Mint (roughly chopped) didn't add
Breadcrumbs (as needed) I used gluten free

FOR THE SAUCE:
3 tablespoons Chili Paste (such as Sambal) I used Thai red chili sauce but it isn't very hot.
3 tablespoons Soy Sauce
1/4 cup Lime juice
2 tablespoons Sugar I forgot, maybe that is why it was so sour but oh so good!!!
3 tablespoons Fish Sauce

In a large mixing bowl, combine all ingredients. After chopping I opted to pulse through the blender making it easier to combine with the meat.

Drop by rounded tablespoon onto a parchment lined sheet tray. Bake at 400 degrees for 25 minutes or until golden brown and cooked through.

My Recipe Box - Roast Pork Belly

This was very good. I had bought sliced pork belly (like in the photo) in future I would buy the whole piece. I think it would be juicier.

Don't do what I thought was a good idea, pouring the marinade into the roast pan the soy sauce burned and took forever to clean the pan.

Image source

Red are my changes.

INGREDIENTS:
Cooking time 70 minutes

2 lb pork belly
1 cup salt

MARINADE
1/4 cup soy sauce I would reduce this a little
1/3 cup shaoxing rice wine
2 tbsp brown sugar
2 cloves garlic, minced

Ginger minced

Thai sweet red curry paste 

DIRECTIONS:


1. Using a paper towel, pat skin of pork belly until it is completely dry.
Score the pork belly skin.
Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.

2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.

3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.

I roasted potatoes, onions and tomatoes as a side.

My Recipe Box - Slow Cooker Spare Ribs

Photo taken April 2013 - Memphis TN
UPDATED DECEMBER 2021

I had some ribs in the freezer (forever) and wanted to use them up without going to any effort of grilling etc.

I scoured some recipe sites and found a slow cooker recipe and thought, perfect! No work!!!
I played around with several recipes and added some of my own ideas and came up with this.



INGREDIENTS:

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup or use a homemade mix
1/2 cup packed brown sugar
Sriracha hot chili sauce - however much works for you
4 tablespoons vinegar
4 tablespoons of Dijon mustard
2 tablespoons of honey
2 teaspoons oregano
2 teaspoons Worcestershire sauce
OPTIONAL
I added celery, carrot, garlic and onion to sauce that I discard before serving

Chicken or beef stock can be used if the sauce is too thick

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). My slow cooker has a browning feature so I use that! Perfect as it doesn't dirty an extra dish.
2. Season ribs with salt and pepper. Place in a shallow baking pan. 

Add chopped celery, carrot, garlic and onion to slow cooker.

Brown in oven/slow cooker 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl In the slow cooker, mix together the ketchup, chili sauce, brown sugar, vinegar, mustard, honey, oregano, Worcestershire sauce. Place ribs in slow cooker. Cover  ribs with sauce, and turn to coat.

4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

My Recipe Box - Moo Shu Pork

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  Beth hosts Weekend Cooking where you can post anything food related.
• We had friends over for dinner a while ago and had a delicious roast pork simply coated in olive oil, dijon mustard and honey.

What to do with the leftovers? I love cold pork, my husband, not so much. I made twice cooked pork for him, but it's not a favourite of mine as I don't like reheated pork.

Then I had the idea to make moo shu pork with pancakes, something we both love ordering and often pick up Peking duck to have with pancakes sometimes.

I looked at many recipes and ended up using several ideas and adding some of my own.

This was so good we had it again the next night!

• Moo Shu Pork
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• 1/2 pound pork tenderloin, julienned
• For the Marinade:
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 4 tablespoon sake or xiao shing wine, can replace sake for dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic

Cooking:

• 6 tablespoons canola oil
• 1 cup fresh shitake mushrooms, julienned
• 2 cups shredded cabbage
• 1 cup carrots, julienned
• 1 cup snow peas, trimmed, julienned
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 3 teaspoons sake
• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• Lettuce, or flour tortillas gluten free use lettuce
• For the Garnish:
• Hoisin sauce
• 1 bunch scallions, sliced on the bias or made into scallion brushes. Make scallion brushes by holding the white part of the scallion on one side and making several vertical slices through them. Keep them in ice cold water to make them bloom.

PREPARATION

To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.

Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.

In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork.

In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.

Serve with hoisin sauce over moo shu pork skins or over lettuce.

My Recipe Box - Pork Piccata

This was my new recipe for week 6 2013 recipe challenge. We really enjoyed it but I thought it could do with a more lemony flavour and also I had to thicken the sauce slightly with cornstarch.
Still, a keeper that could be used with any meat such veal or chicken.

Pork Piccata with Lemon Caper Sauce

By The Canadian Living Test Kitchen

This recipe makes 4 serving(s)

Ingredients

• 8 pork loin centre chops, boneless fast fry (about 1 lb/500 g)
• 1/4 cup (60 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 3 tbsp (45 mL) extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp (15 mL) rinsed drained capers Nope, I won't add as we both dislike them.
• 1/2 cup (125 mL) sodium-reduced chicken stock
• 2 tbsp (30 mL) lemon juice it needs more so add to taste!

Between sheets of plastic wrap, pound pork to scant 1/4-inch (5 mm) thickness. In plastic bag, combine flour, salt and pepper. One piece at a time, shake pork in flour mixture to coat.

In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry pork, turning once, in 2 batches and adding more oil as necessary, until golden and just a hint of pink remains inside, about 3 minutes. Transfer to plate; keep warm.

Add remaining oil to pan; fry garlic and capers over medium heat for 1 minute. Add stock and lemon juice; boil for 1 minute. Serve with pork.

My Recipe Box - Braised Pork Chops with Cabbage and Red Potatoes

This is all made in 1 pot!!


Braised Pork Chops with Cabbage and Red Potatoes

RECIPE



2 tablespoons olive oil

4 well-trimmed boneless pork chops (8 ounces each)

Coarse salt and freshly ground black pepper

1 large onion, finely chopped

1 medium head (about 1 pound) cabbage, finely shredded into coleslaw-size pieces

1 medium head (about 1 pound) red cabbage, finely shredded into coleslaw-size pieces

4 carrots, sliced into julienne strips

1 clove garlic, minced

3/4 cup apple cider

1 teaspoon caraway seeds (optional)

1 pound small red potatoes, sliced 1/4-inch thick

1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Season pork chops with salt and pepper. Cook until golden brown, about 5-7 minutes per side. Remove pork chops from the pan.


2. Reduce the heat to medium-low. Add remaining tablespoon oil, onion, potatoes, carrots, apple cider and garlic; season with salt and pepper. Cook until the potatoes are done. Add cabbages until wilted, about 10 minutes. 

My Recipe Box - Ground Pork with Green Beans

I learned this recipe many years ago in Montreal when I took a Szechuan cooking course. I do not like green beans but will eat them this way. I have made this so many times that I know the recipe pretty well by heart.
I don't serve rice with it but you could, however, there is no sauce left over for the rice.

Recipes evolve over  the years, I now add siracha sauce to spice it up, sesame seeds for crunch and a squeeze of lemon for freshness. I often also add red chili peppers and use jarred garlic/ginger/chili mix.

UPDATE - Use spicy sausage!

UPDATE - broil beans under the broiler on a cookie sheet for about a minute to crisp them up.

Friday finds - Recipes

Homemade Bisquick mix

Recipe and Image Source - Money Saving Mom

Sweet and sour pork or chicken

Recipe and image source - I Really Like Food

Limoncello white chocolate mousse

Recipe and image source - In Danny's Kitchen

Asian beef noodle soup

Recipe and image source - Meal Planning 101


Beijing beauty grilled pork tenderloin

Recipe and image source - also Meal Planning 101

My Recipe Box - Pork Stew with Beer

Here is another favourite of ours that's been in the recipe box for a long time.

2 pounds pork boneless shoulder
1 tablespoon olive or vegetable oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
1 can (16 ounces) whole tomatoes, undrained
1 red Serrano chili, finely chopped
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground cumin
2 cans or bottles (12 ounces each) beer
1 large red pepper, cut into 1-inch pieces

Trim fat from pork. Cut port into 1-inch cubes. Heat oil in 4-quart dutch oven until hot. Cook pork in oil over medium heat about 25 minutes, stirring frequently, until all liquid is evaporated and pork is brown; remove with slotted spoon. Drain all but 2 tablespoons of fat from the Dutch oven.
Cook onion and garlic in Dutch oven, stirring frequently, until onion is tender. Stir in tomatoes with juice, chili, cilantro, oregano, salt and cumin; break up tomatoes. Heat to boiling, reduce heat. Simmer uncovered 10 minutes. Stir in pork and beer. heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in bell pepper. heat to boiling; reduce heat. Simmer uncovered about 25 minutes or until pork is tender and sauce is thickened; skim off fat.

Friday Favorite Finds - Recipes

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in my Kitchen.

Bacon lettuce and tomato salad with homemade Thousand Island Dressing

Source - Food for a Hungry Soul

Strawberry cream cheese crescent wraps

 

Source -Evoking You

Chocolate mousse cheesecake

 

Source - Mangio da Sola

Brown sugar and balsamic glazed pork

 

Source - C and C Marriage Factory

Spiced chocolate cupcakes with caramel buttercream

Source - I Really Like Food