Recipe Serves: 2

Ingredients for Deep-Fried Pork Squares with Crabmeat Recipe

1/2 c Crabmeat
1/4 c Fresh mushrooms
1/4 c Bamboo shoots
1 ts Cornstarch
1/2 ts Salt
2 ts Soy sauce
1/2 lb Roast pork
Cornstarch
1 Egg white
Oil for deep-frying
1/4 c Coriander

Deep-Fried Pork Squares with Crabmeat Preparation

1. Flake the crabmeat. Mince the mushrooms and bamboo shoots. Then blend in cornstarch, salt and soy sauce.

2. Cut roast pork in 1/4-inch slices, then in 1-1/2 inch squares. Dust lightly with additional cornstarch.

3. Spread crabmeat mixture over half the pork squares. Top, sandwich-style, with the remaining squares. Dip each sandwich in egg white.

4. Meanwhile heat oil. Add pork sandwiches a few at a time and deep-fry until golden. Drain on paper toweling.

Mince coriander and sprinkle over as a garnish.

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Recipe Serves: 6

Ingredients for Marinated BBQ Pork Chops Recipe

Marinated BBQ Pork Chops

1/2 c Vegetable oil
1/4 c Dry white wine
1/4 c Lemon juice
1/4 ts Garlic powder
1 tb Salt
1 ts Paprika
1/2 ts Pepper
6 Bay leaves; halved
6 – 8 (1-inch thick) pork chops

Marinated Barbecued Pork Chops Preparation

Combine all ingredients except pork chops in a 9×13 baking dish, mixing well. Add the pork chops to the marinade.

Cover and marinate overnight in refrigerator, turning occasionally.

Remove pork chops from marinade and place about 4 to 5 inches above medium coals.

Grill for 30 to 45 minutes or until chops are no longer pink, turning and basting occasionally.

Yield: 6 to 8 servings.

This is one of those easy dinner recipes that go well with many different kinds of sides, try it with some mashed potatoes and seasonal green vegetables, or with a salad at a barbeque with some friends!

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Mick Reade

All Easy Food Recipes

Recipe Serves: 4

Ingredients for Deep-Fried Pork Strips and Walnuts

Deep Fried Pork Strips

1/2 c Walnut meats
1 lb Lean pork
1-1/2 tb Flour
1/2 tb Brown sugar
1 tb Soy sauce
Oil for deep-frying
1 tb Oil
2 ts Soy sauce

Deep-Fried Pork Strips and Walnuts Preparation

1. Blanch walnuts. Cut pork in 1/2-inch thick slices, then in 1/2- by 1-1/2 inch strips.

2. Blend flour, brown sugar and soy sauce to a paste. Add to pork and toss to coat.

3. Heat oil until nearly smoking. Add pork strips, half a cup at a time, and deep-fry until crusty and golden. Drain on paper toweling.

4. Heat remaining oil. Add walnuts and stir-fry briefly until pale golden.

5. Return pork. Sprinkle with remaining soy sauce and stir-fry only to reheat.

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Mick Reade

All Easy Food Recipes

Easy Ambush Pork Chili Recipe Preparation: boil

Recipe Serves: 8

Ingredients for Easy Ambush Pork Chili Recipe

Ambush Pork Chili Recipe

3 lb Lean rough ground chuck
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
3 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstrap molasses
1 can of beer
6 to 10 Jalapeno peppers,
Whole
6 to 8 fresh Jalapeno peppers, 2 seeded and chopped, balance gashed
4 (to 6) cloves garlic, crushed
2 oz Sour mash whiskey
1 c Tomato paste
1 oz Vietnamese hot sauce or Ta
3 tb Masa harina
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatoes chopped
1 c Tomato sauce
1 c Tomato paste

Easy Ambush Pork Chili Recipe Preparation

Saute onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned.

Add all other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.

After cooking for 10 minutes add 2 Tblspn of cumin and stir it in.

At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more bite (heat) is needed or desired.

Cook for 1 hour on simmer then add the remaining cumin.

Cook for 15 minutes more and serve!

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Mick Reade

All Easy Food Recipes

Double Cooked Pork Recipe Preparation: boil

Double Cooked Pork Recipe Serves: 4

Ingredients for Double Cooked Pork Recipe

Spicy Double Cooked Pork

8 oz Pork
2 Green Peppers
2 Garlic Cloves
3 ts Oil
2 tb Sweet Flour Sauce
1 tb Chilli Nam Yuey
1 ts Soup Stock
1 ts Sugar

Double Cooked Pork Recipe Preparation

Rinse the pork. Put it in cold water. Boil over a high flame for 20 minutes. Stick a chopstick into the pork; if there’s no more blood coming out from it, remove.

Slice thinly after it cools off. Rinse green peppers. Seed them and remove the ribs. Cut into 1cm squares.

Remove old and dry parts from the garlic cloves. Section. Heat oil in a wok.

Stir-fry pork slices till the fat part shrinks. Add green peppers. Stir fry for a while and remove.

Add the sweet flour sauce and Chilli Nam Yuey to the oil remaining in the wok. Stir for a while.

Add soup stock, and sugar. Mix well.

Pour the pork slices and green peppers back and stir-fry for a while. Add garlic. Stir fry briefly.

Remove  the Double Cooked Pork and serve.

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Mick Reade

All Easy Food Recipes

Ingredients for Dill And Caraway Pork Recipe

2 tb Olive oil

4 Pork Tenderloins

Sliced Pork Tenderloins

1/2 c Chicken stock OR low-sodium chicken broth
2 tb Dijon mustard
1/4 c Whipping cream
2 ts Caraway seeds
2 tb Chopped fresh dill

Dill And Caraway Pork Recipe Preparation

Heat oil over high heat in large skillet and add pork tenderloins.

Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes.

Remove cover. Turn pork tenderloins over. Add cream and caraway seeds and cook 10 minutes longer.

Remove tenderloins of pork to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon.

Slice the pork and arrange on serving platter. Add dill to sauce and spoon over sliced pork tenderloins. Serve immediately.

To get yourself a free cookbook full of easy food recipes just like this Pork Recipe, visit www.alleasyfoodrecipes.com

Mick Reade

All Easy Food Recipes

Easy Pork Cutlets Recipe Preparation: cook

Easy Pork Cutlets Recipe Serves: 4

Ingredients for Easy Pork Cutlets Recipe

4 Pork or veal cutlets

Easy Pork Cutlets

Salt
1 tb Flour
1 Egg; beaten
1-1/2 oz Dry breadcrumbs
2 oz Fat
1 tb (heaping) flour
1/2 pt Water

Easy Pork Cutlets Preparation

Beat the cutlets lightly. Salt and dip first in flour, then egg, then in breadcrumbs.

Fry in hot fat until brown. Add flour to fat and brown.

Add water and cook until smooth.

Pork cutlets require 10-15 minutes cooking time; veal cutlets require 8-10 minutes.

You can find many more easy food recipes for free just like this Easy Pork Cutlets Recipe at www.alleasyfoodrecipes.com, where you can download a free cookbook!

Mick Reade

All Easy Food Recipes

Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Dopiaza – (Pork Curry with Onions) Recipe

2-1/2 lb Onions – skinned

Pork Dopiaza Recipe

4 fl Ghee or vegetable oil
2 tb Lime or lemon juice
1-1/2 lb Boneless pork, cubed
2 ts Ground coriander
2 ts Turmeric
1 ts Fenugreek seeds
1 ts Salt
1/2 ts Chilli powder -more if liked

Dopiaza – (Pork Curry with Onions) Preparation

Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside on a plate.

Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.

Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder.

Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and stir to mix with the onions.

Moisten with a little water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well.

Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot.

Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut).

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Roast Pork Recipe Preparation: cook

Roast Pork Recipe Serves: 8

Ingredients for Double Cilantro Roast Pork Recipe

1/3 c Coriander seeds; crushed
1-1/4 c Fine dry bread crumbs
3/4 c Extra-virgin olive oil
1 ts Freshly cracked black pepper
3/4 ts Salt or to taste
1 (3-lb) boneless pork loin roast
1 Red bell pepper; cut in small squares
1/2 c Caribe (crushed N. New Mexico hot red chile)
1 c Honey
1/2 c Fresh lime juice
1/4 c Minced fresh cilantro (coriander)

Roast Pork

Double Cilantro Roast Pork Preparation

Combine coriander seeds, crumbs, oil, black pepper and salt. Mix well. Then preheat oven to 400F. Lay pork roast out flat, inside (cut side) up.

Place about 1/3 of crumb mixture on pork, evenly distributing it across surface, then roll up meat and tie securely in 2 or 3 places with kitchen cord.

Place roast, seam side down, on a rack in a shallow roasting pan; coat with remaining crumb mixture.

Roast pork for 15 minutes, then reduce oven to 325F and roast 1 hour longer or until meat thermometer inserted in center of meat registers 170F. Remove from oven, let stand 20 minutes to let juices settle.

Meanwhile, prepare sauce: in small saucepan, combine bell pepper, caribe, honey and lime juice.

Cook, stirring often, 15 minutes until sauce is thickened and somewhat glazed. Remove from heat and mix in cilantro.

Serve sauce in separate bowl.

This makes about 8 servings of roast pork.

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Mick Reade

All Easy Food Recipes

Pork Stew In Red Chile Sauce Recipe Preparation: boil

Pork Stew In Red Chile Sauce Recipe Serves: 4

Ingredients for Pork Stew in Red Chile Sauce Recipe

1-1/2 lb Boneless pork shoulder; trimmed of some but not all of its fat; cut into 3/4-inch cubes
Salt
15 Seco del Norte chiles
Boiling water
2 Cloves garlic; coarsely chopped
1 Stick (1/2 inch) cinnamon
1 Bay leaf; preferably Mexican
1 ts (heaped) crumbled dried oregano

Pork Stew In Red Chile Sauce Recipe

Pork Stew in Red Chile Sauce Preparation

1. Arrange the pork in one or two layers in a wide, heavy, flameproof casserole. Barely cover with water, and season with salt. Cover and cook over moderate heat until almost tender, about 30 minutes. Drain off most of the broth and reserve, adding enough water to make 2 1/2 cups. Continue to cook the pork uncovered until the fat has been rendered and the meat is slightly browned, about 5 minutes longer.

2. Meanwhile, using a small sharp knife, slit the chiles lengthwise and remove the stems, seeds and veins. Cover with boiling water and set aside to soak for 15 minutes. Drain.

3. Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic, cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to the pork in the casserole and fry for a few seconds.

4. Add 1 more cup of the reserved broth and the drained red chiles, a few at a time, to the blender and puree. Strain the red chiles over the pork through a fine-mesh sieve, pressing to extract as much of the flesh and juice as possible. Fry the pork, scraping the bottom of the pan to prevent sticking, for about 5 minutes longer.

5. Add the remaining pork broth to the casserole and cook over low heat until the meat is tender and the red chile sauce is thick enough to coat the back of a wooden spoon, about 1 hour. Season your pork stew with salt.

Serve warm. This makes 4 servings of Pork Stew In Red Chile Sauce.

(MAKE AHEAD: The pork stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.)

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Mick Reade

All Easy Food Recipes