Pork – Let's Cook Together

Spare Ribs (2)

Denis Martel — Sun, 18 Apr 2010 20:02:01 +0000

This recipe is from a friend of ours that now lives in Ottawa. She cooked them one day for Cheryl and the girls. The girls were so impressed that they kept asking for Jennifer’s ribs!

Ingredients:

1.5 kg baby back ribs with fat removed
Water
4 bay leaves
4 garlic cloves (no need to peel them)
350 ml of Bulls Eye sauce

Method:

Cut the ribs in a portion of about 3 or 4 ribs
Place the ribs in a large pot and cover with water
Boil the ribs for about 45 minutes
Transfer ribs to a large bowl
Dilute the sauce with some of the water used to boil the ribs and mix well
Pour the sauce on the ribs and marinate for about 20 minutes
Cook the ribs on the BBQ, turning them every two minutes, basting with remaining marinade
Ribs are cooked when you run out of marinade (about 20 minutes)

Stuffed Pork Tenderloin

Denis Martel — Sun, 18 Apr 2010 14:03:42 +0000

My sister helped me discover stuffed pork tenderloin sold at Les Halles in Quebec City. I really enjoyed it and thought that I could do something similar. This recipe was my third attempt to match what I had tasted in Quebec. I think it is very close to the original.

You may change the apricots to dry cranberries or even mix the apricots with the cranberries.

I recommend serving this dish with an oyster mushroom sauce. That sauce goes so well with the stuffed pork tenderloin.

Ingredients:

200 ml chopped oyster mushrooms
50 ml Port wine
250 ml ground pork
250 ml dried apricots
250 ml walnuts
5 ml onion salt (or less if you use regular salt)
Black pepper from the mill
2 ml sage (optional)
2 pork tenderloin

Method:

Marinate the mushrooms in the Port wine for about 20 minutes
Chop apricots in the food processor
Chop walnuts in the food processor
Mix all the ingredients together with exception of the tenderloins
Cut the pork tenderloins lengthwise making a pocket to stuff them
Stuff the tenderloins with the apricot mixture
Using butcher rope, close the opening by tying the tenderloin every 5 cm
Place the tenderloins in a baking dish
Preheat oven to 325⁰F and cook for about 40 minutes
Cover dish with aluminium paper and let rest for about 5 minutes before cutting and serving

Spare Ribs (1)

Denis Martel — Sun, 18 Apr 2010 14:00:39 +0000

I find that the ribs taste much better when we take the time to remove as much fat as possible before baking them. I hate to chew on a piece of fat.

Ingredients:

1.5 kg baby back ribs with fat removed
Water
2 large onions, chopped
3 garlic cloves, chopped
15 ml butter
125 ml vinegar
125 ml water
60 ml Chili sauce
30 ml lemon juice
30 ml Worcestershire sauce
7 ml salt
5 ml powder mustard

Method:

Cut the ribs in a portion of about 3 or 4 ribs
Place the ribs in a large pot and cover with water
Boil the ribs for about 45 minutes
During that time, cook the onion and garlic in butter for 5 minutes
Add the other ingredients and cook for another 10 minutes
When the ribs are cooked, drain and transfer to a large baking dish.
Cover with the sauce and cook for one hour at 300⁰F

Pork Tenderloin with Marsala Sauce

Denis Martel — Sun, 18 Apr 2010 13:58:54 +0000

Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it. It only gives a delicate flavour to the sauce.

This is not for those who are watching their weight!

Ingredients:

2 pork tenderloins, fat removed and cut in slices 2 cm thick
20 ml olive oil
Flour
75 to 100 ml Marsala wine
200 ml cream
100 ml beef base soup
5 ml Worcestershire sauce
250 gr blue cheese, cut in small pieces (1 cm)

Method:

Heat oil in a large frying pan
Roll each tenderloin in flour
Cook the tenderloin until they are pink inside
Remove tenderloin from the pan and keep warm
Deglaze the pan with the wine and reduce by half
Add cream, soup base and Worcestershire sauce
Bring to a boil and then remove from heat
Add cheese (broken in pieces) and blend in the sauce
Cook at slow heat until cheese has melted
Return pork tenderloin for about one minute and then serve

Pork Chops with Mustard

Denis Martel — Sun, 18 Apr 2010 13:57:16 +0000

This is my brother-in-law Jocelyn’s speciality. He told me that, soon after he got married, his sister’s husband, Jean and him, wanted to impress their wives. Jean had found this recipe while Jocelyn was making the curry rice. Almost 35 years later, this recipe is still just as popular, particularly if you serve it with the curry rice.

Ingredients:

8 pork chops, about 1.5 cm thick
30 ml olive oil
Salt, pepper and paprika
One beaten egg
250 ml grated cheese of your choice
30 ml Old Fashion Mustard

Method:

Dust pork chops with salt, pepper and paprika
In a thick bottom frying pan, heat oil and brown the pork chops on both sides
Place chops in a baking dish, big enough to have a single layer (may need two dishes)
In a bowl delicately mix the egg, cheese and mustard together
Place 1/8 of the mixture on each chop
Bake at 300⁰F for 25 minutes

Pork Chops with BBQ Sauce

Denis Martel — Sun, 18 Apr 2010 13:55:49 +0000

My mom used to make these pork chops. They bring back great memories and not so great ones. Because I keep my cooking oil in an old soap dish bottle, one day, I used the wrong bottle and cooked the chops in dish soap! Now you know that I can make a gross mistake when I am cooking.

I am not perfect but please don’ tell Cheryl!

Ingredients:

30 ml oil or butter
6 pork chops, about 2 cm thick
One chopped onion
30 ml brown sugar
50 ml lemon juice
30 ml Worcestershire sauce
250 ml water
39 ml white vinegar
200 ml ketchup
2 ml dry mustard powder
Salt and pepper

Method:

Brown pork chops in oil (2 or 3 minutes each side)
Place chops in a baking dish
Mix all other ingredients and pour over the chops
Bake at 350⁰ F for about one hour

Meat Pie

Denis Martel — Sun, 18 Apr 2010 13:54:08 +0000

I do not limit myself to making meat pies only at Christmas. It is very good during the cold season.

Ingredients:

3 kg medium ground pork
10 ml salt
5 ml black pepper
5 ml sage
2 ml savoury
500 ml water
One recipe of crust for meat pies and tourtiere
One egg, beaten

Method:

Mix all ingredients but the crust and the egg in a large pot and cook for about 2 hours at low heat, stirring occasionally
Prepare the crust for three pies
Divide the cooked ground meat in the three pies shell, being careful to add some of the liquid but not too much
Cover with top crust and brush with beaten egg on top
Bake at 325⁰ F for 40 to 50 minutes

Lise’s Ham

Denis Martel — Sun, 18 Apr 2010 13:52:43 +0000

My friend Lise is a great cook and it’s always a pleasure to go for dinner at her place.

Her sauces are particularly delicious. I wish I could make them as well but unfortunately it is not the case!

I ate this ham for the first time when Lise invited us for an Easter Brunch. I found it great not only because of the taste but also because it is so easy to prepare.

Ingredients:

Ham about 2.5 to 3 kg
Olive oil
One can of pears
250 ml maple syrup
Some cloves
One orange sliced and then cut in two
250 ml honey or brown sugar
Ground cinnamon and ginger

Method:

Place the ham in a pan, skin facing up, and rub it with oil
Bake the ham for 45 minutes at 325⁰F
Take out the ham from the oven and remove the skin but leaving the fat
Cut the fat in squares diagonally, about 2 cm
Using the cloves, stick the pears and oranges on each square
Mix the other ingredients and pour over the ham
Bake another 45 minutes, brushing the sweet sauce on top every 10-15 minutes