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