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Season the pork with salt and pepper. Carefully place the ribs in the hot lard and brown on all sides, about 3 minutes per side. Remove the seared pork and drain off excess lard, return the pan to the heat

Add the purée and 3 cups of water to the pan and deglaze. Add bay leaf and orange peel and return pork to pan.

Cover and simmer over very low heat, turning often for 2 hours.

Adjust seasoning, remove peel and bay. Serve with rice and beans.

Description:

"Pork braised with ancho chiles - from Monterrey Mexico"

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Asian glazed pork tenderloin

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1/2 cup Brown sugar Karo syrup

1/2 cup ketchup

1 teaspoon chili paste

1/4 cup soy sauce

1 each orange -- zested and juiced

1 tablespoon ginger root -- minced

2 pounds pork tenderloin

Combine the kayo syrup, ketchup, chili paste, soy sauce and orange juice together. Divide in 1/2. Pour 1/2 over pork and marinate for 1 hour

Place the other 1/2 in a sauce pan, bring to boil, reduce to simmer for 5 minutes, remove.

Preheat the oven to 350°.

Place the pork on a rack in a roasting pan and roast pork for 30 minutes or until internal temp of 140°

Drizzle reserved glaze over pork, sprinkle with zest

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Asian lime ribs

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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Rub mixture

2 tablespoons ground cinnamon

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon ground clove

1 tablespoon ground coriander

2 racks pork spareribs

For lime sauce

3 tablespoons ginger root -- grated

2 tablespoons garlic -- pressed

3/4 cup rice vinegar

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup fresh cilantro -- minced

1/3 cup fresh lime juice

1/3 cup brown sugar

1/4 cup hoisin sauce

2 tablespoons sesame oil

1 tablespoon crushed red pepper

Combine the cinnamon, salt, pepper, ground cloves and coriander and rub into the racks well, cover and refrigerate for at least 1 hour

Place in 400° oven.

Place ribs on racks on sheet pans.

Pour enough water into the pan to cover bottom of pan to catch drips and to keep moisture in oven. Bake for 15 minutes. Reduce to 325° for 30 minutes.

Combine the ingredients for the sauce and whisk to blend.

Remove ribs from oven and heat grill.

Transfer the ribs to the grill, brush on sauce, turn often brushing with each turn for a total of 15 minutes.

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Astral Pork

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 cup chicken stock

1/4 cup shao hsing wine -- any rice wine

1/4 cup soy sauce

2 tablespoons light brown sugar

1 teaspoon garlic -- minced

1/4 teaspoon five-spice powder

2 each star anise -- whole

3 pounds pork

1 ounce peanut oil

3 tablespoons fresh cilantro -- minced

This recipe work well for any cut of pork.

In a large mixing bowl, whisk together the stock, wine, say, sugar, garlic and five spice powder. Add stgar anise and pork and marinate for a couple of hours

Remove the pork and reserve liquid.

If using a roast, heat the peanut oil in a large heavy pot. Brown the roast on all sides -- about 3 minutes per side over medium high heat . Reduce the heat and add the reserved marinate and simmer, turning every 1/2 hour for 3 hours. Remove from pot and slice.

If using chops, pan fry the chops, remove and keep warm. Deglaze pan with marinate, bring to boil. Return chops to sauce and turn to coat.

Garnish with fresh cilantro

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Baked Ham Cathleen

Recipe By: Chris Koch

Serving Size : 12 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 Ea Whole Ham -- smoked

1 C Water

1 C Honey

1/2 C Apple Butter -- can sub apple sauce

1 Tsp Crushed Red Pepper

1/2 C Pickled Watermelon Rind

1/2 C Dried Cranberries

Preheat the oven to 325°

Score the fat cap on the ham to form crosshatch pattern. Place the ham on a rack in a roasting pan, fat side up.

In a saucepan, combine the water, honey, apple butter, stir to blend.

Add the crushed peppers, dried cranberries and diced watermelon rind. Bring to boil, cover, remove from the heat and let rest for 10 minutes.

Pour 1/4 of the liquid over the ham, and place in a 325° oven

Bake the ham for 10-12 minutes per pound

Divide cooking time by 4, pour 1/4 of the remaining glaze over ham after each quarter of time.

Injected meats should be cooked to an internal temperature of 155°

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Brazilian Pork Roast

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- South American Entree, Pork

Amount Measure Ingredient -- Preparation Method

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For the marinade

2 cloves garlic -- pressed

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 each bay leaf

2 each whole clove

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1 tablespoon olive oil

3 pounds pork shoulder roast

1 cup fresh orange juice

2 tablespoons fresh ginger root -- minced

1 tablespoon light brown sugar

1/2 teaspoon ground cloves

12 each Flour Tortilla -- warmed

In a bowl, combine the first 11 ingredients to create the marinade. Place the roast in a large plastic bag and pour the marinade into the bag. Seal, turn to coat, place in a bowl and refrigerate for at least 6 hours, turning often.

Preheat the oven to 450°. Remove the roast from the bag and place the roast on a rack in a roasting pan. Place in the center of the oven for 15 minutes. Reduce the temperature to 350° for 30 minutes

Meanwhile, combine the marinade and the remaining ingredients (except the tortillas) in a heavy sauce pan, bring to a boil, and reduce to thicken.

After the first 30 minutes, remove the roast and brush with glaze. Return to the oven and roast for 30 minutes more or until the internal temp reaches 140°. Remove, brush with glaze and let rest for 15 minutes

Slice and serve with tortilla and glaze

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Cajun Jambalaya

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 pound Bacon

1 each fryer chicken -- 3-4 pounds, cut into 8 sections

1 1/2 cups Cubed smoked Ham

1 medium Red Pepper And 1 Med. Green Pepper, Halved

1 large Onion -- chopped (1 c.)

1 clove Garlic -- minced

2 cups Raw Long Grain Rice

1 pound tomatoes -- seeded and chopped

2 1/2 cups Chicken Broth

2/3 tablespoon salt

Dash to 1/2 tsp. cayenne pepper

1 pound raw shrimp -- shelled & deveined

Chopped parsley

Fry the bacon slices in a large kettle just until it begins to turn crisp. Remove and reserve bacon. Dice when cooled

Brown the chicken, a few parts at a time, in pan drippings, turning with tongs to brown on all sides; remove and reserve; keep warm.

Brown the ham cubes and diced peppers in the same pan; remove with slotted spoon and reserve.

Sauté the onions and garlic until soft in pan drippings, sprinkle in the rice and cook, stirring constantly, until rice is evenly coated and begins to brown.

Add the tomatoes and liquid, chicken broth, salt and cayenne. Bring to boil. Stir in the ham and cooked peppers

Arrange chicken on rice; cover.

Bake in 375 °, 50 minutes. Add the shrimp; cover the pot and bake 10 minutes longer, until rice and chicken are tender and liquid is absorbed. Top with reserved bacon and chopped parsley.

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Cajun style Fried Rice

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Vegetable Oil

3 ounces Tasso -- diced

3 ounces Andouille -- cut into thin rounds

1 clove Garlic -- minced

2 ribs Celery -- sliced on bias

1 each Carrots -- julienned

1/4 each Red Bell Pepper -- julienned

1/2 each Onion -- julienned

1 cup Chinese Cabbage -- shredded

1/2 pound Bay Shrimp -- cooked

1/4 cup Frozen Peas

4 each Scallions, Sliced Seperated

1/2 tablespoon Chris's Spicy Seasoning For Vegetables

2 cups Rice -- cooked and chilled

1/8 cup Soy Sauce

In a wok or large pan, heat 2 tablespoons of oil. Add the tasso and andouille, stir fry to browned, transfer to large bowl. If you can't get tasso and andouille you can substitute smoked ham for the tasso and smoked sausage for the andouille.

Add the garlic and mix

Add the celery, stir for 1 minute; add the carrots, stir for 1 minute; add the bell pepper, stir for 1 minute; add the onion, stir for 1 minute, add cabbage, stir for 1 minute, stir in the white scallion slices.

Season with soy sauce and Chris's seasoning

Add the shrimp and peas and stir for 1 minute.

Transfer this mix to the bowl with the meat

Add the remaining oil to the pan, add the rice and stir fry for 3 minutes

Transfer the meat/vegetable mix back to the pan and toss to combine with the rice

Garnish with sliced green scallions

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Canadian Bacon

Recipe By: Chris Koch

Serving Size : 20 Preparation Time :0:00

Categories : Charcuturie Entree, Pork

Amount Measure Ingredient -- Preparation Method

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5 pounds pork loin

5 quarts water

6 ounces powdered dextrose

1 ounce prague #1

2 ounces kosher salt

Clean loin

Prepare brine bring to <41°

Inject 1 cup, place loin in brine for 4 days. Remove and let soak in cold water for 1 hour

Place in smoker at 130° for 4 hours, increase to 150° to internal temp of 155°

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Cassoulet

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- French Entree, Game

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 Oz Fresh Sausage -- sliced into rounds

1 Ea Onion -- diced

1 Tbsp Fresh Thyme

2/3 C White Wine

2 C White Beans, Cooked

2 C Chicken Stock

1 1/2 C Cooked Duck

1 Tbsp Fresh flat-leaf parsley -- chopped

In a heavy stock pot or stove top casserole, add the sausage rounds, cook until browned. Remove the sausage and add the onions and cook over medium high heat for 5 minutes.

Add the thyme and wine and bring to a boil and deglaze the pan.

Mash 1/4 of the white beans and add to pot. Add the stock and stir to combine

Add the remaining beans and meats and simmer for 10 minutes

Sprinkle with chopped parsley

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Char Siu

Recipe By: Chris Koch

Serving Size : 12 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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12 tablespoons Honey

3 tablespoons Hoisin sauce

1 1/2 tablespoons Preserved red bean curd

3/8 cup Soy sauce

3/8 cup Sugar -- Tablespoons

1 1/2 tablespoons Shaoxing Wine

1 1/2 cloves Garlic -- Minced

4 1/2 dashes Red food coloring

3 pounds Pork shoulder -- Cut into long strips

9 tablespoons honey

In a non reactive bowl, stir together the first portion of honey, the hoisin sauce, red bean curd, soy, sugar, Shaoxing, garlic and food color. Add the meat, turn to coat and cover with plastic wrap. Refrigerate for 4 - 6 hours turning every hour

Preheat the oven to 375 °. Place a roasting rack in a sheet pan and add enough water to cover the bottom of the pan to 1/2". This will make clean-up easier, and will help keep the pork moist during cooking

Place the meat on the rack, roast for about 20 minutes per pound or until the internal temperature reaches 145° basting with a marinate every fifteen minutes, and turning the meat after 30 minutes. Brush with the remaining honey and allow to cool

Description:

"Cantonese roast pork"

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Chicken Pho

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Pastas/rice Soup/stock

Amount Measure Ingredient -- Preparation Method

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4 ounces rice vermicelli

1 each cinnamon stick

1 5" ginger root -- halved lengthwise

1 each star anise

5 cups chicken stock

12 ounces chicken breast half without skin -- sliced into thin strips

1/2 cup red onion -- thinly sliced

1/2 cup shredded carrot

1/4 cup scallions -- green parts only sliced

1/4 cup fish sauce

2 tablespoons fresh lime juice

1 head bibb lettuce leaf

2 cups bean sprouts

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

2 each thai chile -- sub serrano or jalapeno sliced

1 each lime -- cut into wedges

Place the rice vermicelli in a large bowl and cover with boiling water. Set for 5-8 minutes to soften. Drain and set aside

Char the cinnamon, anise and ginger over an open flame. Scrape the blackened skin from the ginger

Place the stock in a large pot and bring to a boil. Reduce to a simmer and add the charred cinnamon, anise and ginger. Let simmer for 20 minutes and remove the charred food.

Add the chicken strips to the stock and cook for 10 minutes. Stir in the red onions, carrots, scallions, fish sauce and lime juice.

Portion the noodles in bowls. Arrange a few pieces of lettuce in the bowl. Strain the solids from the stock and portion into the bowls over the noodles. Ladle some stock into the bowls and garnish with spouts, cilantro, mint, peppers and lime wedges.

Description:

"Vietnamese Noodles with chicken"

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Coconut Barbequed Ribs

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - CA Entree, Pork

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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2 racks Pork Ribs

1 C Coconut Milk

1/2 C Fresh Cilantro -- chopped

1/2 C Brown Sugar

1/4 C Soy Sauce

4 Cloves Garlic -- minced

2 Tbsp Ginger Root -- minced

2 Stalks Lemon Grass -- chopped finely

1 Tsp Salt

This is a two day recipe. We partially cook the ribs the marinate them overnight.

Preheat the oven. Place the ribs on a rack in roasting pan or baking sheet tray. Add enough water to cover the bottom of the pan and roast the ribs over water for 20 minutes at 350°. Remove and cut each rack into 4 pieces of 3 ribs each. Place in bowl.

Mix all other ingredients in processor until smooth

Pour over ribs, refrigerate over night

Finish cooking on the grill and baste with marinade

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Corn Dawgs

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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5 cups Cornmeal

5 cups Flour

2 tablespoons Baking Powder

2 teaspoons Salt

1/2 cup sugar

12 each Egg -- beaten

6 cups Milk

16 each pork hot dogs

16 each wooden skewer

1 btl mustard

1 btl ketchup

vegetable oil for deep frying

Place oil in deep pot and bring to 375°

In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar together.

In a separate bowl whisk together the eggs and milk. Stir into the cornmeal mixture until smooth

Slide each hot dog onto a wooden skewer and dry the surface of each dog very well or the batter won't stick.

Dip each dog into the batter and trun to coat.

Quickly add to the hot oil and cook, turning as needed to golden brown.

Yield:

"16 each"

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Country Fried Cabbage with Ham

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 head cabbage

2 tablespoons oil

1 pound cooked ham -- 1/8" thick

1 each onion -- cut in wedges

salt and pepper

Quarter the head of cabbage and remove core. Cut the cabbage into large pieces about 2" square

Heat the oil in a heavy pot, fry the ham until browned on both sides, remove and keep warm.

Lower heat and stir fry the cabbage and onions and cook until tender.

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Crepes With Mushroom, Ham And Sauce Mornay

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : Brunch/breakfast C -- French

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 Ea Egg

1/4 Tsp Salt

1 C Flour

1 1/4 C Milk

2 Oz Wild Mushroom

8 Oz Button Mushrooms -- slice thin

1 Tbsp Olive Oil

1 Clove Garlic -- minced

1 Tbsp Fresh Italian Parsley -- minced

1/4 C White Wine

3 Tbsp Butter

3 Tbsp Flour

2 2/3 C Milk

1/4 Tsp Nutmeg

1 1/2 C Parmesan Cheese -- grated

1 Lb Ham -- strips

vegetable oil spray

Begin by preparing the crepe batter. Whisk together the eggs and milk, then whisk in flour and salt. Let rest 30 minutes.

Dice the mushrooms. Heat the olive oil in a sauté pan or skillet. Add the diced mushrooms, parsley and garlic and cook to almost dry. Add the wine and sauté until almost dry again

Prepare roux with butter and flour, whisk in milk and nutmeg. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in parmesan and then stir in ham

Preheat the oven as stated below.

Heat the crepe pan and spray with oil. Add 1/4 cup of the batter to the heated pan and quickly swirl the batter to coat the bottom of the pan. Once the surface drys, (about 30 seconds of cooking time), turn the crepe and cook for 30 seconds longer.

Spoon mushroom into crepes, top with some sauce. Roll up and place in gratin pan. Top with sauce. Bake at 350° for 20 minutes or 400° for 10 minutes

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Fresh Kielbasa

Recipe By: Chris Koch

Serving Size : 21 Preparation Time :0:00

Categories : C -- American - Midwest/Plains C -- Eastern European

Charcuturie Entree, Beef

Entree, Pork Entree, Veal

Amount Measure Ingredient -- Preparation Method

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7 1/2 pounds pork butt

2 1/2 pounds lean beef

1/2 pound veal cubes

1/2 tablespoon garlic salt

1/2 teaspoon fresh ground black pepper

1 tablespoon salt

1 tablespoon mustard seed

10 cloves garlic

1/2 quart water

1/4 teaspoon paprika

pork casings

Grind all meat together using large hole die.

Mince or press the garlic and mix with the other seasonings. Add to the meat

Knead the water into the meat mixture slowly.

Rinse the pork casings in cold running water. Slide onto sausage stuffer and force meat into links

Prick the casings along the length and braise to cook through, or bake at 325° for 1 hour.

Yield:

"10 1/2 pounds"

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German-Style Pork Chops 'n Red Cabbage

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:15

Categories : C -- American - mid Atlantic C -- German

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 teaspoons lard

6 each center loin pork chops -- cut 1/2-inch thick

1 teaspoon salt

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/8 teaspoon pepper

2/3 cup water

2 slices bacon -- cut in 1-inch pieces

4 cups coarsely shredded red cabbage

1 cup onion -- julienned

1/2 cup water

1/4 cup vinegar

1/4 cup packed brown sugar

2 cups sliced pears

Melt the lard in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon in Dutch oven until crisp. Add the red cabbage and onions. Cook and stir occasionally over medium heat 5 minutes. Add the water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add the pears; bring to a boil. Serve pork chops on top of cabbage.

Cuisine: "German"

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Grilled Pork Chop with Apple Orange Sauce

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- Misc Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 tablespoons Butter

3 each fuji apple -- peel halve slice

3/8 cup Grand Marnier

6 fluid ounces Chicken Stock

1 1/2 tablespoons Fresh Parsley -- chopped

1 1/2 tablespoons Honey

1 1/2 tablespoons Orange zest -- grated

6 8 Oz Pork Chops

In a sauté pan of heavy skillet, melt the butter over medium heat and cook the apple slices until temder.

Add the Grand Marnier and bring the mixture to a boil

Add the chicken stock, parsley, honey and orange zest. Reduce the heat to the lowest setting possible. Do not cook the apples dry

Heat the grill and cook the chops to in internal temperature of 145°. Top the chops with apples

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Hoisin Glazed Pork Ribs

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 C Catsup

3/4 C Hoisin Sauce

1/2 C Honey

5 Tbsp Soy Sauce

5 Tbsp Sherry

1/4 C White Vinegar

1/4 C Sesame Seeds

3 Tbsp Curry Powder

3 Tbsp Sesame Oil

2 Tbsp Orange Peel -- grated

2 Tbsp Black Bean Paste

2 Tbsp Garlic -- minced

1 Tbsp Chili Paste

5 Lb Pork Ribs

Whisk all the ingredients together. Place the ribs in a large non-reactive pan or large plastic bag. It is OK to cut the racks in 1/2 is necessary. Cover with the marinate, and refrigerate overnight.

Roast in 375° oven for 1 hour basting, cut into individual ribs for service

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Iroquois Stew

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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Oil as needed

8 ounces beef chuck roast -- cubed

8 ounces pork shoulder -- cubed

8 ounces Chicken thigh -- skinless and boneless, cubed

1 cup Flour

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon ground allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in a heavy pot. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, remove to bowl with red meat.

Add oil to the pot, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice and carrots, cover and simmer for 30 minutes

Add the potatoes, simmer, covered for 45 minutes. Season with salt and pepper

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Jambon Ala Ya

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Olive Oil

2 Ea Onion -- diced

1 Ea Red Bell Pepper -- diced

1 Ea Green Bell Pepper -- diced

3 Cloves Garlic -- minced

1 Lb Tomatoes, Concasse

2 C Ham -- diced

1/2 C White Wine

1 Tsp Dried Thyme

1 Tsp Dried Basil

1 Tsp Paprika

1/2 Tsp Cayenne

3/4 C Rice

Heat the oil in a heavy pot

Cook the onions, peppers and garlic over high heat until tender and then season with salt and pepper

Add the tomatoes, ham, wine, thyme, basil, paprika and cayenne

Bring to boil, stir in the rice, cover the pot

Reduce the heat to the lowest possible setting and cook for 25 minutes

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Japanese Pork cutlets

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1/2 pound pork cutlets

1/4 cup flour, all-purpose

6 each eggs -- beaten

3 cups panko

2 cups yellow onion -- sliced thin

2 cups chicken stock

1/2 cup mirin

1/2 cup soy sauce

1/2 cup peanut oil

Pound cutlets to 1/4" thickness. Season with salt and pepper and dredge in flour. Dip in beaten egg and coat with panko. Let rest fo 30 minutes before cooking to develop crust

Combine the onion, stock, mirin and soy, bring to boil and reduce to simmer.

Heat oil in heavy skillet until dancing or bubbles form around a chopstick when dipped into the hot oil. Fry the cutlets until golden brown, about six minutes total cooking time, turning the cutlets often

Serve with sauce over rice or over noodles.

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Jerk Pork With Mango Salsa

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Caribbean Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Mustard Seed

2 Ea Whole Allspice

1 Tbsp Black Pepper

1 Ea Mango -- peel, seed, chop

1 C Soy Sauce

1/2 Bunch Fresh Cilantro -- minced

1/4 C Brown Sugar

1/4 C Cider Vinegar

1/4 C Lime Juice

2 Ea Jalapeno -- minced

1 Tbsp Hot Pepper Sauce

1 Tbsp Dried Oregano

32 Oz Pork tenderloin -- butterflied

2 Ea Mangos -- peel, seed, dice

1 Ea Red Onion -- diced

1 C Fresh Cilantro -- minced

1/4 C Lime Juice

Grind mustard seed, allspice and black pepper in a spice grinder until a fine powder

Add all the ingredients from the mango through the dried oregano in a food processor until purée until smooth.

Pieces of poultry and meat are sometimes too big or sized vastly differently end to end to cook properly and they are "butterflied" to make them more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a pork tenderloin, place the edge of a chef's knife or a slicing knife against the tenderloin 1/2 way up the side. Using as few strokes as necessary, slice the tenderloin almost to the other side and open up. This is said to resemble the wings of a butterfly or almost a long Valentine heart shaped.

Place the pork in a bowl, cover with the puréed marinade. Cover with plastic and refrigerate over night

Prepare the salsa with mangos, red onions, cilantro and lime juice

Heat grill. Remove excess marinade for the pork and grill for 12 minutes total. let rest for 10 minutes before slicing. Serve with salsa

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Khirino me Selino kai Avgholimono

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Greek Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 quart water

1 tablespoon salt

2 heads celery -- cut into 3" pieces

1/2 cup extra virgin olive oil

1 large red onion -- diced

2 pounds pork shoulder -- sliced into 1/2 in slices

1 each egg

1/4 cup fresh lemon juice

salt to taste

Place the water in a soup pot, add the salt and bring to a boil. Add the celery and simmer for about 15 minutes or until pliable. Remove the celery and reserve. Set cooking water aside.

In a pot with a lid, add the oil over medium heat. Add the onions and cook, stirring for about 8 minutes or until onions are translucent.

Add the pork, stir to coat with onions and oil, cover, reduce to simmer and cook for 2 hours or until tender.

Add the cooked celery and a couple of cups of the cooking liquid, cover and cook for 15 minutes more.

In a bowl, whisk the egg and lemon juice. Whisk in some of the cooking liquid from the pork, and then return the mixture back to the pork and stir; adjust seasonings.

Description:

"Pork stewed with celery and egg-lemon sauce"

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Mock Boar Stew

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 pounds Lean Pork

salt and pepper as needed

3/4 cup flour

Oil as needed

1 5/8 cups Pearl Onion

3/4 cup Carrots -- roll cut

3/8 cup Fresh Italian Parsley -- chopped

3/8 cup Celery -- diced

1 5/8 cloves Garlic -- minced

4 cups Chicken Stock

1 cup White Wine

1 small Bouquet Garni

1 cup Heavy Cream

3/8 tablespoon Lemon Juice

Season the pork with salt and pepper. Place the flour in a resealable plastic bag. Add the pork to the bag, coat the pork in flour, shake off excess.

Heat enough oil in a soup pot to coat the bottom and brown the pork in batches. Remove cooked pork to a mixing bowl and hold until all the pork is browned. Return all the pork to the pan.

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom. Add the other vegetables to the pot and garlic.

Add stock, wine and bouquet

Bring to boil reduce to simmer for 1 1/2 hour

Add the heavy cream and return to boil, season and sprinkle with lemon juice, stir

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Moo Pad Tua Ngok

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 tablespoons oil -- more or less

1 clove garlic -- minced

8 ounces ground pork

1/4 teaspoon white pepper

3 tablespoons fish sauce (nam pla)

1 pound bean sprouts

1 teaspoon sugar

2 each scallions -- cut into 1" pieces

8 leaves Bibb lettuce

In a wok or large skillet, heat the oil. Add the garlic and pork and cook until pork in done.

Add the pepper and fish sauce and cook for 2 minutes

Add the bean sprouts, sugar and scallions a toss in pan for 30 seconds. Serve immediately.

Spoon portion into each leaf. Fold or roll

Description:

"Bean Sprout Pork"

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Moules au jambon de Bayonne

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- French Entree, Aquatic

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 each fennel bulb -- fonds and stems cut into 2" pieces and the bulb quartered

2 medium yellow onion -- peel, chopped

3 cloves garlic -- minced

1 each lemon -- sliced

1 sprig fresh thyme

2 each bay leaves

1 teaspoon black peppercorns

1/4 cup dry white wine

4 cups water

4 pounds mussels -- beards removed

4 teaspoons butter

1 each shallot -- minced

3 ounces bayonned ham, diced -- sub prosciutto

Place the fennel, 3/4 of the onions, 1/3 of the garlic, lemon, thyme, bay leaves, peppercorns, wine and water in large pot with tight fitting lid. Bring to boil and boil for 5 minutes.

Remove the lid and add the mussels. Replace the lid and give the pot a good shake to mix. Boil for 10 minutes, shaking occasionally until all the shells are open. Discard any shells that don't open.

Strain mussels through a large colander set in a large bowl. Set aside 1/2 cup of the strained cooking liquid then serve the remaining broth in cups to diners.

Cover the mussels with a clean cloth to keep warm

Melt butter in same pot over medium heat. Add remaining onions and garlic, shallots and ham and cook until onions are soft, about 10 minutes.

Discard the fennel, garlic, lemon slices, thyme, bay and peppercorns and transfer mussels to the pot.

Add reserved broth, cover and shake pot to mix.

Divide the mussels among bowls and spoon over any remaining ham mixture in the pot.

Description:

"Steamed mussels with Bayonne ham"

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N.C. Pulled Pork

Recipe By: Chris Koch

Serving Size : 10 Preparation Time :0:00

Categories : C -- American South Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Fresh Pork Picnic

6 Cloves Garlic -- minced

1 3/4 C Cider Vinegar

1 Recipe BBQ - N.C. Mopping Sauce

Place the vinegar, garlic and picnic in a large pot

Cover with water. Bring to a boil, reduce to simmer for 2.5 hours, covered

While the picnic simmers, prepare the NC mopping sauce per the recipe

Remove the picnic to a large bowl or lipped tray. Bring the cooking liquid back to a boil and reduce the cooking liquid to 1/2 cup, then puree.

Place the picnic in the smoker; coat the picnic with the reduced cooking liquid and smoke for 3 hours at 225°

Mop picnic with NC Mopping sauce every 30 minutes

Remove the picnic; pull the pork from bone, shred with a pair of forks and wet with mopping sauce

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Pasta with Andouille, Shrimp And Mushrooms

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - SE Entree, Aquatic

Entree, Pork Pastas/rice

Amount Measure Ingredient -- Preparation Method

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6 Ea Shallot

6 Cloves Garlic

1/2 C White Wine

2 Tbsp Olive Oil

1 C Heavy Cream

8 Oz Shiitake Mushrooms -- slice thin

1/2 C Ripe Olives -- slice thin

1/2 C Sun-Dried Tomatoes -- rehydrate, chop

1 Tbsp Garlic -- minced

1 Lb Andouille -- sliced into rounds

2 Tbsp Jalapeno -- minced

1 C fumet -- (fish stock)

12 Ea Shrimp 16-20

16 Oz Pasta

4 Ea Scallions -- sliced

Preheat oven to 375°

Place the shallots and garlic in sauce pan with wine, bring to a boil and reduce the liquid to a syrup

Add the oil to the shallots and garlic, transfer to baking dish and roast at 375° for 25 minutes

Place the baking dish on the burner over medium heat. Add the cream and simmer until thickened, transfer to a blender or food processor and purée

In a sauté pan, cook the mushrooms, sun-dried tomatoes, olives and garlic until soft

Add the sausage and jalapenos

Add the fumét (fish stock), bring to a boil, add the shrimp to cook through {about 3 minute}, then add pureéd cream sauce

Portion the pasta, top with sauce, garnish with scallions

NOTES : For a quick fish/shellfish stock. Place the shrimp shells in a pot and add a cup of water. Bring to a boil, stir the shells, cover and turn off heat for 15 minutes.

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Pecan Coated Pork Chops

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1/2 C Soy Sauce

1/2 C Lemon Juice

2 Tbsp Brown Sugar

4 Ea Scallion -- minced

2 Tsp Horseradish -- sub wasabi

4 Ea Center cut Pork Chops

1/4 C Pecans -- fine chop

1/4 C Cornmeal

1/4 C Flour

1 Tsp Salt

1/2 Tsp Black Pepper

1/4 C Olive Oil

Whisk together the soy sauce, lemon juice, brown sugar, scallions and horseradish. Place the chops in the mixture and marinate the chops for 1 hour

Place the pecans, flour and cornmeal in a resealable bag.

Place the chops in the bag and press the nut mix on to chops.

Pan fry in peanut oil for 5 minutes per side or until done. Pan frying is also known as shallow frying. Heat enough oil in a heavy skillet to bring the level up 1/2 the height of the food being fried. To judge the correct temperature of the oil, lower a wooden tool or skewer into the oil. If bubble appear around the wood, the oil is at the proper temperature. If smoking, it is too hot and should be removed from the heat to cool.

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Piccata

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Entree, Poultry Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces pork scaloppini -- or use chicken or veal

1 cup flour, all-purpose

8 tablespoons Oil And Butter Mix

8 fluid ounces White Wine

1 each Lemon

4 tablespoons Capers

4 tablespoons whole butter, softened

Slice meat and pound very thin. Season with salt and pepper.

Slice 1/2 of the lemon into thin rounds (one for each piece of meat), and then squeeze the juice from other half and save

Add butter/oil to a sauté pan, and get it smoking hot. Dredge the meat in flour and sauté until browned, turn, sauté until brown, remove and hold warm

Deglaze the pan with wine and lemon juice, add the capers and lemon slices, toss to coat. Remove the pan from heat, add the butter and swirl the contents to blend. The Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add the whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Return the cooked meat to pan, toss to coat

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Pork BBQ Sandwich with Cole Slaw

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- American South Entree, Pork

Sandwiches

Amount Measure Ingredient -- Preparation Method

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BBQ SAUCE

3 tablespoons butter, unsalted

1/4 cup onion -- minced

3/4 cup cider vinegar

1 cup ketchup

2/3 cup brown sugar, packed

1/4 tablespoon Worcestershire sauce

1/8 teaspoon cayenne

DRY RUB

2 tablespoons black pepper

2 tablespoons brown sugar

2 tablespoons paprika

1 1/3 tablespoons salt

1/4 tablespoon cayenne

BBQ MOP

2/3 cup cider vinegar

1/3 cup water

2/3 tablespoon Worcestershire sauce

3/4 tablespoon black pepper

3/4 tablespoon salt

1/2 tablespoon vegetable oil

1/3 teaspoon cayenne

PORK

4 pounds Boston butt pork

2 2/3 cups hickory chips

8 each hamburger buns with sesame seeds

Cole Slaw - basic traditional

Dry Rub, mix all together

BBQ Mop, mix all together

Place pork, fat side up on work surface. Sprinkle and rub pork, rest in refrigerator for 2-6 hours

Place wood chips in bowl and cover with water - soak for 30 minutes. Place the chips on a sheet of foil and close all sides into a packet. poke a few holes in the top to allow the smoke to escape. Place directly on heat source (burner or coals).

Use indirect heat. Place pork fat side up on grill rack away from the heat source and slow cook at 225°-250° for 3 hours mopping every 15 minutes or so.

For Sauce; sauté onion and celery. Add all other ingredients, bring to boil, reduce to 2 2/3 cup. Season

Remove and cool slightly, shred. Mix with juices.

Place pork on bun, drizzle with sauce, top with cole slaw, top bun.

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Pork chops Florentine

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 cup extra virgin olive oil

12 each fresh sage -- leaves

2 tablespoons fresh rosemary

2 tablespoons fresh oregano

4 cloves garlic -- sliced thin

1/2 cup bread crumbs

2 each tomato, 6x6 -- core removed, halved across middle

4 1 oz slices cherve -- good goat cheese

10 ounces broccolini

4 10 oz bone-in pork center rib chop

salt and pepper to taste

In a shallow bowl, combine the oil, herbs and garlic. Season the tomatoes with salt and pepper then dredge the tomatoes and goat cheese in the oil mixture. Transfer the tomato halves to baking dish. Leave the oil mixture for the chops

Dredge the goat cheese slices in the bread crumbs and place on slice on each tomato half

Heat the grill and broiler

Season the chops and grill for 6-8 minutes or to internal temperature of 145°. Place the chops in the herb/oil mix, turn to coat and keep warm

Season the broccolini with salt. pepper and oil. Grill to just char.

Place the tomatoes under the broiler and cook for 1-2 minutes until bread crumbs are golden

Place a portion of the broccolini on the plate off center, top with chop and place the tomato at side. Drizzle all with herb oil mixture

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Pork Ile De France

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- French Entree, Pork

Amount Measure Ingredient -- Preparation Method

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12 tablespoons Butter

3/4 cup Brown Sugar

12 each Macintosh Apples -- peel core, slice

3 3/4 tablespoons Butter

2 1/4 tablespoons Flour

36 ounces Pork Loin -- sliced into 3 oz pieces

6 cloves Garlic -- minced

1 1/2 tablespoons Dijon Mustard

4 1/2 cups Chicken Stock

4 1/2 cups Brown Stock

3 cups Apple Cider

In a sauté pan, melt the butter and add the apples slices. Toss a couple of times to coat with butter, add the brown sugar. Cook over low heat while to pork is prepared

Melt the butter in another sauté pan. Dredge the pork slices in flour and brown the pork on both side, remove. Do this in batches

Add the garlic to the emptied pan, stir, add the mustard, the left over flour, stir

Add the stocks and cider, reduce by 1/2

Add sautéed apples to sauce, arrange over pork.

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Pork loin in puff pastry stuffed with bacon and mushrooms

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- United Kingdom Entree, Pork

Amount Measure Ingredient -- Preparation Method

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4 ounces butter

8 ounces bacon -- diced

8 ounces white mushrooms -- sliced

1 medium yellow onion -- diced finely

2 teaspoons flour, all-purpose

3 cups stock -- mushoom, pork, or vegetable

1 cup bread crumbs

3 pounds center cut pork loin

1 each puff pastry sheet

1 each egg -- beaten

Melt 2 ounces of butter in a skillet and fry the diced bacon until crispy. Add the onions and cook until the onions are soft.

Add the mushrooms and cook until all the liquid has been evaporated - about 15 minutes

Transfer 1/2 of this mixture to a bowl. Add the flour to the pan with the remianing 1/2 and stir to combine. Stir in the stock to make the sauce, simmer for 20 minutes. Set aside and reheat for serving.

In a sauté pan, melt the remaining butter and sauté the bread crumbs for 2 minutes and add to the reserved mushroom mixture, stir to combine well

Trim the fat from the loin and butterfly (slice the length but not all the way through. Open up. Place a sheet of plastic wrap on the work surface. Place the pork, cut side up, cover with plastic wrap. Using a rolling pin, beat the pork to flatten to about 1" thick.

Spread the mushroom filling along the length and roll up. Wrap this roll in foil and bake in a 350° oven for 60 minutes. Remove and let cool completely.

Place the puff pastry on a lightly floured work surface and roll out slightly. Place the cooled pork in the center, brush the edges with beaten egg. Fold over the sides and roll up to enclose the pork. Place on lined baking sheet, seam down, and brush with egg.

Bake in 400° oven for 20 minutes. Rest for 10 minutes before slicing

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Pork Loin With Fall Fruit Stuffing

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 3/4 C Chicken Stock

1/2 C Dried Cherries

1/3 C Dried Apricot Halves -- diced

1/3 C Dried Apples -- diced

2 Tbsp Dried Currants

3 Tbsp Butter

1/2 C Shallot -- diced

1/2 C Fresh Bread Crumbs

3/4 Tsp Fresh Thyme

3/4 Tsp Fresh Sage

1 Tbsp Olive Oil

1 C White Wine

1/2 C Apricot Preserves

3 pounds pork loin, lean, boneless

Bring the stock to a boil, add the dried fruit, remove from the heat and steep for 20 minutes

Strain and press fruit to remove excess liquid, reserve the liquid

In a sauté pan, melt the butter; add the breadcrumbs and herbs and shallots stir to combine then add to fruit

Make tunnel from end to end, or butterfly the loin. Stuff in mixture. Tie every two inches along the length

Place the loin in roasting pan with a rack. Glaze the roast with the reserved liquid and roast at 325° for 15 minutes per lb or until an internal temperature of 165°

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Pork Tenderloin with Ancho Chili Mole'

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - SW Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Ea Ancho Chilies

8 Oz Corn Tortillas

2 Tbsp Pine Nuts

2 Tbsp Sesame Seeds

8 Oz Plum Tomatoes

2 Oz Onion -- slice thin

2 Cloves Garlic -- minced

1 Ea Stick Of Cinnamon -- 2" piece crushed

3 Ea Whole Cloves

8 Oz Chicken Stock

1 Tbsp Light Brown Sugar

1 Tsp Cocoa Powder

1 Tbsp White Wine Vinegar

32 Oz Pork Tenderloin

4 Tbsp Veg Oil

1 1/2 Tbsp Fresh Marjoram

Grill chilies until fragrant, remove. Clean chilies and tear into small pieces

Grill the tomato, onion and garlic -- set aside

Toast pine nuts, sesame seeds and tortilla. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a sauté pan, toast cinnamon and clove until fragrant, remove

Purée chilies and broth. Add tomato, onion, garlic, cinnamon and cloves. Purée until smooth -- stain out any large pieces that won't process

Return the purée to the pan and whisk in sugar and cocoa. Whisk in vinegar, season with salt and pepper

Marinate pork in oil and marjoram for a few minutes then grill until internal temperature of at least 145°

Slice the pork arrange on plate or platter add the sauce and serve

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Porketta

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Lb Pork shoulder roast

3 Tbsp Dill Seed

1 Tbsp Fennel Seed

1/4 Tsp Dried Oregano

1 Tsp Lemon Pepper

1/4 Tsp Onion Powder

1/4 Tsp Garlic Powder

Use a boneless shoulder roast or debone yourself. Remove the netting and lay opened on work surface

Mix herbs and spices, rub on roast. Re-roll and tie every inch down the length

Roast at 325° for 15 minutes per pound to internal temperature of 165°

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Pressure cooker "Barbecued" Ribs

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Pressure Cooking

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Lb Spareribs -- cut in 3-4 rib piece

3 Tbsp Oil

2/3 C Cider Vinegar

1/4 C Soy Sauce

1/2 C Bourbon

1 C Water

1 C Catsup

1 Tbsp Dry Mustard

1/3 C Brown Sugar

1 Tbsp Garlic -- minced

1/2 Tsp Salt

3/4 Tsp Pepper

1 Ea Green Bell Pepper -- diced

1 Ea Onion -- chopped coarse

Brown ribs in pressure cooker 5 minutes on meat side, 2 minutes on other

Mix all the remaining ingredients in a bowl to create a sauce

Place the sauce in a pressure cooker, add the ribs, stir to coat ribs

Lock the lid, bring to pressure, reduce the heat to maintain pressure, cook for 12 minutes

Reduce pressure quickly, place ribs on platter, garnish. Serve sauce on the side.

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Roast Loin Of Pork

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon Thyme

1/4 teaspoon Rosemary

1/16 teaspoon Cayenne Pepper

2 pounds pork loin

Preheat the oven to 325°

In a small bowl, combine the herbs and spices. Rub into the pork all over

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest for 15 minutes before slicing.

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Roast Loin Of Pork Creole

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin roast

1/4 teaspoon Thyme

1/4 teaspoon Rosemary

1/16 teaspoon Cayenne Pepper

1/2 cup Celery -- diced

1/2 cup Tomatoes, Concasse

1/2 cup Green Bell Pepper -- julienned

1 cup Onion -- julienned

S/P To Taste

Preheat the oven to 325°

In a small bowl, combine the herbs and spices. Rub into the pork all over

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest for 15 minutes before slicing.

Remove the rack from the pan and place the pan on the stove over medium heat. Add the onions, add celery and peppers, cook until tender but not browned until tender - about 5 minutes. Add tomatoes and and season with salt and pepper to taste, simmer for 10 minutes

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Roast Loin Of Pork Italian

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

Sauce Marinara

Preheat the oven to 325°

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest for 15 minutes before slicing.

While pork in in oven prepare sauce.

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Roast Loin Of Pork Mexican

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - SW C -- Mexican

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

1/2 cup Cider Vinegar

1/2 tablespoon Chili Powder

1/4 tablespoon Dry Mustard

1 pinch Salt

1/4 pound Tomatillos -- diced

1/2 each Green Bell Pepper -- julienned

1/4 each white onion -- julienned

Preheat the oven to 325°

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest while the sauce in being made

Bring vinegar to boil, add chili powder and simmer for 10 minutes

Whisk in dry mustard and salt, remove

Place the tomatillos, green bell peppers and onions in bowl, mix to combine

Pour vinegar mix over vegetables and stir

Slice pork and top with sauce

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Roast Loin Of Pork with Tropical Fruit salad

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Caribbean Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin roast

salt and pepper

4 tablespoons vegetable oil

Tropical Fruit Salad

Preheat oven to 325°

Season the roast with salt and pepper

In a heavy oven proof skillet large enough to hold the roast, heat the vegetable oil over high heat

Brown the roast on all sides approximately 2 minutes each side

Transfer pan to the oven and roast for approximately 40 minutes or until a meat thermometer reads 145°. Remove the roast and let rest for 10 minutes before slicing

While pork roasts, prepare the tropical fruit salad

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Salsiccia nostrana alla Griglia con Fagioli all'Ucelletto

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried cannellini beans

8 cups water

2 ounces pancetta

1 medium yellow onion -- diced

1 each carrot -- diced

1 stalk celery -- diced

2 cups cherry tomato

1 clove garlic -- minced

1 sprig fresh rosemary -- leaves removed and chopped

1 each bay leaf

2 pounds Italian sausage links

Clean and rinse beans, place in pot, cover with water, bring to boil, remove and let sit for 30 minutes

Return the pot of beans to the heat and add the pancetta, onions, carrots, celery, tomatoes, garlic, rosemary and bay. Bring to boil, reduce the heat and simmer for 2-2.5 hours or until tender, adjust seasonings with salt and peppers, keep warm.

Grill the sausage links until cooked through.

Portion the sausages with beans.

Description:

"Grilled sausage with white beans"

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Sausage And Peppers

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 pounds Italian Sausage

1/2 pound Green Bell Pepper

1/2 pound Onions

1/16 cup Garlic -- minced

In a heavy skillet, heat the oil, place sausage in pan, brown both sides

Add 2 cup water to pan, bring to boil, cover and simmer for 20 minutes

In other pan, sauté onions until tender, add peppers and garlic, simmer, stirring for 10 minutes

Cut sausage into links, return to the skillet and top with peppers and onions

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Sautéed Pork Chop With Rosemary Pan Sauce

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- French Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

24 Oz Pork Chops -- center cut

1 C Seasoned Flour

1 Tbsp Shallot -- minced

1 Tsp Garlic -- minced

4 Oz White Wine

8 Oz Chicken Stock

1/2 Tbsp Fresh Rosemary

Dredge the pork chops in flour, and pan fry in olive oil for about 5 minutes per side

Remove the chops and keep warm. Add the shallots and garlic to the pan and cook over high heat for about 2 minutes

Add wine and rosemary. Bring to boil and reduce to thicken, add the chicken stock and boil to reduce to nappé. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid

Adjust the seasoning

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Scrapple

Recipe By: Chris Koch

Serving Size : 14 Preparation Time :0:00

Categories : Brunch/breakfast C -- American - mid atlantic

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pork butt -- trim off fat, cube

2 quarts water

1 tablespoon salt

1/2 teaspoon dried sage

1/2 teaspoon dried marjoram

1 teaspoon fresh ground black pepper

1 cup yellow cornmeal

1 cup whole wheat flour

In a large pot, bring the pork and water to boil. reduce to simmer and cook partially covered for 1 hour. Remove the pork and reserve the liquid.

Transfer the pork to a grinder or food processor and mince finely

Place 6 cups of the cooking liquid, pork, salt, and dried herbs in the pot. Whisk in the cornmeal and flour and bring to a boil. Reduce to a simmer and cook partially covered for 30 minutes, stir now and again.

Pour the mixture into a greased loaf pan 9x5", cool then cover with plastic. Refrigerate overnight.

Slice the loaf into 1/4" thick slices and fry in butter or drippings for 8-10 minutes, then turn and cook for 5-6 minutes longer.

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Smoked ribs

Recipe By: Chris Koch

Serving Size : 2 Preparation Time :0:00

Categories : C -- American - Midwest/Plains C -- American - SE

C -- American South Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dry Rub for Chicken or ribs

1 rack ribs

Rub ribs with dry rub as directed if desired.

If using charcoal, prepare coals to one side of grill. Place meat on opposite side of grill. If using multi-burner gas grill, use only one or two burners {probably on low} to maintain heat.

Place a 2" chunk of desired wood on sheet of aluminum foil. Fold up into loose packet and using a fork, punch several holes into top of packet. Place directly over coals.

Maintain heat at 225-250° for 3-4 hours. Add additional charcoal as needed. As a rule of thumb, the ribs are done when 1/2" or so of the ends of the bones are exposed. Meat should be at lease 145° internal temperature

Sauce of choice may now be added.

If desired, spread coals and finish the ribs over the hot coals

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Stuffed Loin Of Pork

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pork loin roast

Stuffing Ingredients

1/2 pound Mixed fruit, Dried

1/2 each Onion -- chopped

1/2 cup Celery -- chopped

1/2 each Red Bell Pepper -- chopped

1/2 each Yellow Bell Pepper -- chopped

1/2 teaspoon Ginger Root -- minced

1/2 clove Garlic -- minced

1/4 cup Chicken Stock

2 each bamboo skewers

Preheat the oven to 325°

Buy diced dry fruit or place the dried fruit in a food processor and pulse to chop, or grab your knife and dice the fruit into 1/2 inch pieces.

Insert a sharp knife into the end of the loin. You want to cut a 'cave' or 'pocket' into the loin, but not through the other end. Work the knife side to side to within 1/2 inch of both sides and the other end

Combine the stuffing ingredients in a large bowl and mix well

Pack the stuffing into the cavity. Keep the filling as even as possible from end to end. This is a little tricky

At the open end, skewer the roast from the top to the bottom about 1/2 inch from the end with one of the bamboo skewers and the repeat with the other skewer side to side

The other option is to tie the end closed with string.

Season the exterior of the roast with salt and pepper

Roast in the 325° oven for 18 minutes a pound, or until the internal temperature at the center reaches 160°

Remove the roast and let rest covered with foil for 15 minutes before slicing.

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Stuffed Pork Loin Genoa

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

1/4 cup Fresh Basil -- chopped

1/2 cup Fresh Italian Parsley -- chopped

1/4 cup Pine Nuts

2 cloves Garlic -- minced

1/4 cup Parmesan Cheese -- grated

3 ounces Ground Pork

3 ounces Italian Sausage -- casing removed

1/2 cup Bread Crumbs

1/8 cup Milk

1 each Egg

1/8 cup Fresh Italian Parsley -- minced

1/2 teaspoon Black Pepper

In a food processor, pulse the basil, parsley, nuts, garlic and cheese

In large bowl, mix above with ground pork and Italian sausage, bread crumbs, egg, pepper and parsley

Butterfly the pork loin. Judge the thickness and visually divide into thirds and mentally create lines at each third. With a very sharp knife, slice from end to end along a line at the top third of the loin. Slice almost to the other side and stop. Fold open the flap and cut straight down to the 2nd third. Slice along the line back to almost the original side and fold open. This should now lay flat. Place between sheets of plastic wrap and pound out slightly. Remove the top layer of plastic and spread ground meat mixture {known as a forcemeat} over the exposed surface. Beginning along one of the long sides, roll up tightly and tie with butchers twine or other heavy cotton string every inch or so down the length.

Roast at 325° for ~ 2 hours or until internal temperature of 165°

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Stuffed pork rolls

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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8 3 oz boneless pork top loin chops

salt and pepper

4 ounces arugula leaves

8 ounces fontina cheese -- cut into 2" long strips

1/2 cup flour

pure olive oil for frying

4 tablespoons shallots -- minced

1 clove garlic -- minced

1/2 teaspoon crushed red pepper flakes

salt to taste

1 cup dry white wine

1 cup veal stock

4 tablespoons fresh basil -- shredded

4 tablespoons butter

Pound chops between sheets of plastic wrap to 1/4" thick, sprinkle with salt and pepper

Arrange flattened chops on work surface. Place a portion of arugula on each chop and top with fontina.

Fold over sides and roll from bottom to top.

Heat 1/4" of oil in heavy skillet until hot (350°).

Dredge each roll completely in flour and shake off excess. Place in hot oil and brown on all sides, about 2 minutes each side. Remove and keep warm.

Drain off all but 2 tablespoons of oil from skillet. Add shallots and garlic and stir for 1 minute, add crushed pepper flakes, stir.

Remove from heat and add wine and stock. Return to heat and boil to reduce total volume to 1/2.

Return pork rolls to sauce, cover and simmer for 10 minutes. Remove pork rolls, remove pan from heat and add butter, swirling pan to melt butter, add basil, plate rolls and top with sauce.

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Tamal de credo en salsa verde

Recipe By: Chris Koch

Serving Size : 10 Preparation Time :0:00

Categories : C -- Mexican Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds pork roast -- boneless, cut in 1" cubes

8 cups water

4 cloves garlic -- minced

1 tablespoon kosher salt

20 each dried corn husks

3 cups masa harina

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 cup lard

Tubac Chile Verde

20 each black olives -- California, pitted cut in half lengthwise

In a large pot, place pork, garlic, water. Over medium heat, bring to simmer, cover partially and cook for 1 1/2 hours. Remove, cool slightly and shred -- reserve 3 cups of cooking liquid.

While pork cooks, separate the corn husks into a large bowl and add enough boiling water, soak for 1 hour or until pliable

In a large bowl add masa, baking powder and salt. Stir to combine and then stir in the reserved cooking liquid. Stir to form stiff dough

In a stand mixer with paddle blade, add lard and beat to fluffy. Add dough and beat until smooth -- 2-3 minutes

Drain the husks. Place a husk on the work surface, curved side up, wide end nearest you. Spread 1/4 cup of the masa dough across bottom with 1/2" boarder on side.

Spread a tablespoon of sauce over dough, place 2 olive halves end to end in center. Spread 2 tablespoons of meat on top.

Gather the long sides of the husk together and press the dough together and down to pack, fold bottom over top, place in steamer

Steam for one hour or until dough releases from husk. Serve with remaining sauce.

Description:

"Roast pork tamale with sauce verde"

Yield:

"20 each"

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Tamale Corn cakes with Carnitas

Recipe By: Chris Koch

Serving Size : 0 Preparation Time :0:00

Categories : C -- Mexican Entree, Pork

Amount Measure Ingredient -- Preparation Method

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3 cups corn kernels

3 cups water

1/2 cup masa harina

1/2 cup yellow cornmeal

1/2 teaspoon cayenne

salt and pepper to taste

1 cup queso anejo -- sub parmesan

2 each eggs

1 tablespoon milk

1 cup flour

1/2 cup olive oil

For Carnitas

1/4 cup tomato sauce -- sub ketchup

2 tablespoons cider vinegar

2 tablespoons prepared mustard

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon cayenne

3 cups cooked pork

Place the corn in a food processor and purée.

Place the water in a heavy pot over high heat. Whisk in the masa, cornmeal, corn purée, cayenne, salt and pepper. Bring to a boil whisking

Cook over lowest heat possible for 20 minutes then stir in the cheese.

Grease a 9x13" baking dish and pour the corn mixture into the dish, smoothing the top with a wet spatula. Chill until firm - at least 1 hour or longer.

Cut into shaped - rounds with biscuit cutter ro squared or triangles.

Heat some oil in a skillet.

Whisk the eggs and milk in a shallow bowl and place the flour in another shallow bowl. Dip the cut pieces into the egg mixture and then into the flour to coat. Fry until browned on both sides.

In another skillet, combine the tomato sauce, vinegar, mustard, sugar, Worcestershire sauce and cayenne, Bring to boil and add the pork. Heat through

Plate the corn cakes and top with carnitas

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Thai peanut glazed pork tenderloin

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Asian Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1/2 cup brown sugar Karo syrup

1/2 cup peanut butter

1 tablespoon sesame oil

1 tablespoon ginger root -- minced

1/4 cup soy sauce

1 tablespoon rice vinegar

2 pounds pork tenderloin

Mix all ingredients together expect the pork. Divide in 1/2, pour 1/2 over pork and let sit for 1 hour

Place the remaining glaze in sauce pan, bring to simmer, remove.

Remove tenderloin and grill until 145° internal temp. Slice and drizzle with warm glaze.

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Uncle Allen's Bourbon Glazed Roasted Pork

Recipe By: Chris Koch

Serving Size : 16 Preparation Time :0:00

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 each Pork Loin

1 tablespoon Chris's Spicy Seasoning For Porkers

1/4 cup Bourbon (Pig And Chef To Share)

1/4 cup Honey

Season the pork with Cajun seasoning. Place on rack in roasting pan.

Roast at 400° for 20 minutes, reduce to 325° and roast to internal temp 140° (15 minutes per lb approx)

Remove. Combine bourbon and honey to form glaze, brush onto roast and return to oven for 15 minutes or internal temp 150°

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