Pork

Pineapple Pork

Body: 

Pineapple Pork by Jean-François Mallet Serves 4 Ingredients 4 pork chops 1/2 cup (60 mL) vegetable oil 6 tablespoons (90 mL) soy sauce 4 slices canned pineapple 6 tablespoons (90 mL) pineapple juice (from canned pineapple) 1 bunch cilantro Directions Heat the oil in a skillet over medium-high heat...

Sticky, Spicy Pork Ribs

Body: 

Sticky, Spicy Pork Ribs The Weeknight Kitchen®: May 25, 2016 Just because you don’t own a grill doesn't mean you can’t make great BBQ this weekend. This week’s recipe for Sticky, Spicy Pork Ribs is from K-Food: Korean Home Cooking and Street Food, by Da-Hae and Gareth West. The ribs are...

Pork Schnitzel with Sage Butter

Body: 

Pork Schnitzel with Sage Butter by Rachel Allen A pork version of the traditional German veal schnitzel, this is a great family favourite in our house. Feel free to ring the changes with the flavoured butter, or use other greens such as wild garlic, watercress or parsley. Chicken, turkey, beef and...

Brussels Pork Carbonnades

Body: 

Brussels Pork Carbonnades (Carbonnades de porc bruxelloises) Serves 4 and doubles easily. A stew of pork spiked with tart cornichon pickles and vinegar, Carbonnades is not a dish, but rather a method of cutting stewing meat into good sized flat, thin squares. Like all stews, this one benefits from...

Pages

Subscribe to RSS - Pork