Pork Caldereta with Liver Spread

Ingredients:

500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:

In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and saute garlic and onions. Add pork, continue sauteing until color turns to brown. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. Adjust seasoning with sugar, salt and pepper according to taste. Add cheese and simmer for another 2 minutes or until the sauce thickens. Transfer to serving plate and serve with steamed rice.

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Slow-Roasted Pulled Pork

This recipe is from Cooking Light Magazine

Ingredients:

Pork:
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder, trimmed
Cooking spray
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup

Sauce:
3/4 cup apple cider vinegar
1/2 cup ketchup
3 tablespoons dark brown sugar
1 teaspoon chili powder

Procedure:

To prepare pork,combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature for 1 hour.

Preheat oven to 225.

Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bakr at 225 for 1 hour.

Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil.  Bake an additional 3 3/4 hours or until a thermometer registers 190. Remove from oven; let stand, covered, 45 minutes.

To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occassionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.

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Grilled Pork Chops with Chilled Bean and Tomato Salad

This recipe is from Sandra Lee, May June 2013

Ingredients:

1/3 cup red wine vinegar
1 1/2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons extra-virgin olive oil
2 (15-ounce) cans cannellini beans, rinsed and drained
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons minced celery
2 tablespoons chopped celery leaves
4 bone-in-center-cut pork chops
2 teaspoons dried Italian seasoning

Procedure:

In a medium bowl, combine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gradually whisk in oil. Add beans, tomatoes, parsley, celery and celery leaves. Cover and chill 1 hour.

Heat a grill pan over medium-high heat; coat with nonstick nonflammable cooking spray. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Add pork chops to pan; cool for 4 minutes on each side, until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with Italian seasoning. Let stand 5 minutes before serving.

Stir bean salad. Spoon onto a serving platter, and top with pork chops. Garnish with celery leaves if desired.

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Chili-Rubbed BBQ Pork Chops

This recipe is from Sandra Lee, May June 2013

Ingredients:

4 pork loin chops, 3/4 to 1 inch thick
Garlic salt
Ground black pepper
2 tablespoons chili seasoning
1/2 cup or more bottled barbecue sauce

Procedures:

Preheat broiler. Line a baking sheet or broiler pan with aluminum foil. Place pork chops on baking sheet. Season with garlic salt and pepper. Rub with chili seasoning.

Broil pork chops 6 inches from heat for 4 minutes per side. Brush pork chops with barbecue sauce; broil for 1 minute. Turn pork chops and brush with additional barbecue sauce. Broil pork chops for 1 minute more or until cooked through (160). Serve with additional sauce if desired.

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Brined Pork Loin with Brown Sugar-Bourbon Glaze

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 gallon water
1 cup kosher salt
1 French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground blavk pepper
6 garlic cloves, minced
6 thyme sprigs

Procedure:

Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.

Remove pork from brine; discard brine. Pat pork dry with paper towels.

Preheat oven to 375.

Combine sugar, vinegar,bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.

Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375 for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140 (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.
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Pork with Pomegranate Pan Sauce

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4 ounce) boneless center-cut pork loin chops
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

Procedure:

Combine first four ingredients in a small bowl; sprinkle over pork chops.

Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes in each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.

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Ancho Pork and Hominy Stew

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2 inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups chicken broth
1 (28 ounce) can hominy, drained
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

Procedure:

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan.

Add onion, bell pepper, and garlic; saute 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spiced mixture, broth, hominy and tomatoes; bring to a boil. Partially cover, reduce heat and simmer 25 minutes.

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