Pork Recipes Archives - Cooking Plus HomeDecor

July 28, 2019February 16, 2020

Bacon And Chicken Pate

Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

Bacon And Chicken Pate

Cooking time

1 ½ hours

Serves

Ingredients To Prepare Chicken Pate

(1) Bacon rashers (slices) 225 g/8 oz or 1/2 lb in American

(2) Raw chicken ,thinly sliced 350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz or 1/4 cup in American

(4) Medium onions chopped 1 or 1 in American

(5) Garlic cloves crushed 1-2 or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock 225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼ hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

July 20, 2019September 20, 2019

Baked Stuffed Pork Chops

Baked stuffed pork chops is a dish made from pork loin and is taken perpendicular to the spine of the pig.

Pork chops are very much famous all around the world and in the United States of America almost 10% of the overall pork consumption is pork chops.

Scale

oz=1 ounce gallon=3.78 litres qt=32 ounce

YIELD: 50 portions EACH PORTION: 6 oz, chop

Recipe

Step One To Prepare Baked Stuffed Pork Chops

Ingredients

INGREDIENTS	QUANTITY
Pork chops	50 (6 oz)

Method

1. With a boning knife , cut pockets in chops.

Step Two To Prepare Baked Stuffed Pork Chops

INGREDIENTS	QUANTITY
Corn stuffing: Whole kernel corn Basic bread stuffing (see recipe below this recipe) Oil	1 No 303 can 2½ qt for chops

Method

2. Drain corn and combine with basic stuffing

3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each
chop.Fasten opening in chop with toothpick.

4 .Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.

Step Three To Prepare Baked Stuffed Pork Chops

INGREDIENTS	QUANTITY
Brown sauce ( see recipe below)	1 gallon

Method

5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.

6. Serve 2 oz ladle of sauce over each chop for a single portion.

Basic Bread Stuffing

Scale

lb= pound oz=1 ounce

YIELD: 50 portions EACH PORTION : 3 oz

Recipe

Step One To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Bread, 2 to 4 days old	6 LB

Method

1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

Step Two To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Celery chopped Onions chopped Butter Or salad oil Or bacon fat	1 lb 3 lb 12 oz

Method

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Poultry seasoning Salt Sage Parsley, Chopped	¾ oz 1½ oz ¾ oz 1½ oz

Method

3. Combine vegetables seasonings and bread and toss lightly to blend

4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour

Brown Sauce

Recipe

YIELD: 5 qt

Scale

lb=pound oz=1 ounce qt=32 ounce pt=16 ounce

Step One To Prepare The Brown Sauce

Ingredients

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots medium dice Butter or margarine or other fat agent Bread flour	1 lb ½ lb ½ lb 10 oz 10 oz

Method

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Prepare The Brown Sauce

Ingredients

INGREDIENTS	QUANTITY
Brown stock hot(see recipe below) Tomato puree Bay leaf ,whole salt Pepper	5 qt 8 oz 1 to taste to taste

Method

3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Brown Stock

Recipe

Step One To Prepare The Brown Stock

Ingredients

Scale gallon=3.78 litres

YIELD: about 4½ gallons

INGREDIENTS	QUANTITY
Beef Bones	25 lb

Method

1. Review preparation of stock.Cut bones with meat saw.

2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.

3 .Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Prepare The Brown Stock

Ingredients

INGREDIENTS	QUANTITY
Water to cover	25 lb

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting.

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

Step Three To Prepare The Brown Stock

Ingredients

INGREDIENTS	QUANTITY
Mirepoix Onions Celery Carrots Tomatoes canned Bay leaves Thyme Peppercorns, crushed Cloves whole Parsley stems	2 lb 1 lb 1 lb ½ NO 10 can 3 1 tsp 1 tsp 6

Method

9. Saute vegetables for mirepoix in reserved fat until browned.

10. Add mirepoix , tomatoes , spices,herbs to stock.

11. Simmer for an additional 3 hours.

12. Strain through china cap and cheese cloth.

13. Vent and cool.Refrigerate and use as required.

July 20, 2019September 20, 2019

Barbecued Fresh Spare ribs

Introduction

Spare ribs are a variety of pig ribs and are eaten in a variety of different dishes all around the world.They are taken from the belly of the pig,behind its shoulder.

Recipe

YIELD: 50 portions EACH PORTION: about 12 oz. with sauce

Step One To Prepare Barbecued Spare ribs

Ingredients

Fresh pork spareribs (12 oz portions)

Method

1. Place ribs in large pot.Cover with boiling water.When water returns to boil , reduce
heat and simmer for 30 minutes.Remove ribs from pot and place on sheet pans.Oil ribs lightly and brown both sides under broiler.

Step Two To Prepare This Dish

Ingredients

INGREDIENTS	QUANTITY
Barbecue sauce( recipe is given below this recipe)	1 gallon

Method

2. Place ribs flat in roast pans (inside of rib down) and cover with barbecue sauce.

3. Bake at 350°F. 1 to 1½ hours or until tender.Turn once during cooking period and
baste with sauce

4. When serving , cut between each rib for guests convenience.Plate or platter ribs in original form.

Barbecue sauce

Step One To Prepare Barbecue sauce

Ingredients

INGREDIENTS	QUANTITY
Onions minced Garlic minced Salad oil Bread flour Brown stock ,hot(see recipe below this recipe	6 oz 2 tbsp 8 oz 6 oz 3 qt

Method

1. Saute onions and garlic in oil in sauce pot

2. Add flour to make roux.Stir until well blended.

3. Add hot stock stirring smooth.

Step Two To Prepare Barbecue sauce

Ingredients

INGREDIENTS	QUANTITY
Sugar Mustard , dry Black pepper Vinegar cider Tomato sauce or puree Lemon juice Worcestershire sauce Barbecue spice or chili sauce Salt	4 oz 1 tbsp 2 tsp 8¼ oz 2 qt from 3 lemons 8 oz 1 tbsp to taste

Method

4. Dissolve sugar , mustard and pepper in vinegar

5. Add tomato sauce vinegar mix and lemon juice to brown sauce

6. Add Worcestershire sauce and barbecue spice to chili powder.
Simmer 30 minutes.Add salt and adjust seasoning.

June 13, 2019June 1, 2021

How To Make Easy And Tasty Pork Dishes

Pork Steak Hawaiian

This pork steak hawaiian is a delicious stake which is prepared by using the combination of pullman ham,pineapple slices and Maraschino cherries.

Recipe

Scale : oz=1 ounce tsp= teaspoon

YIELD : 50 portions EACH PORTION: 4 oz. ham , 1 pineapple slice

Step One To Prepare Pork Steak Hawaiian

Ingredients

INGREDIENTS	QUANTITY
Pullman ham steaks Salad oil	50 for sheet pan

Method

1. Place ham steaks on lightly oiled sheet pan .Place under broiler at high point for 3 minutes.Turn ham and repeat process.Remove from broiler and keep hot.

Step Two To Prepare Pork Steak Hawaiian

Ingredients

Butter for sheet pan

(2) Pineapple slices 50

(3) Sugar 8 oz

(4) Cinnamon 1 tsp

Method

2 . Place pineapple slices on buttered sheet pan.Combine sugar and cinnamon; sprinkle over pineapple.Place pineapple under broiler and glaze.

Step Three To Prepare Steak Hawaiian

ingredients

INGREDIENTS	QUANTITY
Maraschino cherries	50

Method

3. Place pineapple slices on ham steak to serve.Place a maraschino cherry in center of pineapple ring.

Roast Loin Of Pork

Recipe

Scale lb=pound tsp=teaspoon oz= 1 ounce pt=16 ounce qt=32 ounce

YIELD: 50 portion EACH PORTION: about 6 oz

Step One Roast Loin Of Pork

Ingredients

INGREDIENTS	QUANTITY
Pork loins Salt Pepper Rosemary Sage	30 lb to taste to taste 2 tsp 2 tsp

Method

1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork
in greased roasting pan ; rub outside of each loin with salt,pepper, rosemary and sage.

2. Place in oven preheated to 350°F for 1 hour.

Step Two To Prepare Roast Loin Of Pork

Ingredients

INGREDIENTS	QUANTITY
Mirepoix Onions , coarsely chopped Celery coarsely chopped Carrots coarsely chopped	1 lb 8 oz 8 oz

Method

3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan
and place in clean storage pan.Cover with clean damp towel and hold in warm place.

Step Three To Prepare Roast Loin Of Pork

Ingredients

INGREDIENTS	QUANTITY
Bread flour Chicken or beef stock hot	10 oz 5 qt

Method

4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook
for 10 minutes.,browning lightly.

5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan
to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain
and bring to boil again.Carefully skim off fat.

6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again
through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.

7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat