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Start The Day The RIght Way... With A Special Brunch!
How Do We Love Pork? Let Us Count the Ways...
Delicious Sweet & Sour Pork
Tue, Oct 2, 2012
"I've got my menu planned for the next two weeks," smiles home cook Nikki Smith, "PORK on Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday! Boy that was easy." Nikki is one of the thousands of devoted pork lovers who are gleefully sharing their enthusiasm - and recipes! - with all of us lucky cooks at Just A Pinch.
As easy as it is to sometimes forget, there's just so many ways to enjoy pork. In fact, that's one of the things that we love so much about it... It's so darn versatile! There are endless flavor combinations to explore, and we've found that it can handle just about every flavor challenge we can concoct.
Skip Davis of Florence, MS adds an Asian flare to his dinner table with his favorite recipe for Sweet & Sour Pork. "This is a very tasty Asian dish that can be easily prepared at home using very basic ingredients and cooking skills," explains Skip, who cuts pork shoulder into 1-inch pieces before marinating in a delicious combination of apple juice concentrate, ginger and garlic. "It was one of my first attempts at Asian cuisine - many, many years ago - and I have been addicted to the Asian style of food preparation ever since. It is my passion."
Pork sirloin roasts and shoulder roasts like Skip suggests using are perfect choices for cooking low and slow in the oven, on the grill or in a slow cooker as well. They hold up wonderfully and come out tender every time!
Now, slow cookin' is something Robynne Glenn of Lake Arrowhead, CA knows a good bit about! Her Blue Ribbon recipe for Pulled Pork & Crispy Onion sandwiches is the perfect showcase of what slow cooking and a good cut of pork can combine to do. Toss on a few crispy, French fried onions and you'll want to shout for joy. "Slow cooked BBQ pulled pork on a lightly toasted ciabatta roll with crispy onions," describes Robynne, "It will be a hit at your family dinner table!" Of that we have no doubt. She suggests adding more seasoning and onions to suit your taste. Us? We love lots!
Keep those yummy pork recipes coming, folks! We just can't get enough. Need a little inspiration? Check out PorkBeInspired.com for more great recipe ideas. They also offer up the "official" word on suggested cooking times, prep tips and more. Cool beans (and pork!)
As easy as it is to sometimes forget, there's just so many ways to enjoy pork. In fact, that's one of the things that we love so much about it... It's so darn versatile! There are endless flavor combinations to explore, and we've found that it can handle just about every flavor challenge we can concoct.
Skip Davis of Florence, MS adds an Asian flare to his dinner table with his favorite recipe for Sweet & Sour Pork. "This is a very tasty Asian dish that can be easily prepared at home using very basic ingredients and cooking skills," explains Skip, who cuts pork shoulder into 1-inch pieces before marinating in a delicious combination of apple juice concentrate, ginger and garlic. "It was one of my first attempts at Asian cuisine - many, many years ago - and I have been addicted to the Asian style of food preparation ever since. It is my passion."
Pork sirloin roasts and shoulder roasts like Skip suggests using are perfect choices for cooking low and slow in the oven, on the grill or in a slow cooker as well. They hold up wonderfully and come out tender every time!
Now, slow cookin' is something Robynne Glenn of Lake Arrowhead, CA knows a good bit about! Her Blue Ribbon recipe for Pulled Pork & Crispy Onion sandwiches is the perfect showcase of what slow cooking and a good cut of pork can combine to do. Toss on a few crispy, French fried onions and you'll want to shout for joy. "Slow cooked BBQ pulled pork on a lightly toasted ciabatta roll with crispy onions," describes Robynne, "It will be a hit at your family dinner table!" Of that we have no doubt. She suggests adding more seasoning and onions to suit your taste. Us? We love lots!
Keep those yummy pork recipes coming, folks! We just can't get enough. Need a little inspiration? Check out PorkBeInspired.com for more great recipe ideas. They also offer up the "official" word on suggested cooking times, prep tips and more. Cool beans (and pork!)
Comments
6 comments
Lori McLain
lmclain
Oct 6, 2012
I grew up in Indiana and to this day dream of the delicious pork tenderloin sandwiches....so big they hang off the bun by mi,es....if you are ever up anywhere that has them, usually at a drive-in, then make sure to give it a go ! They come chicken fried or grilled! I love ground lean pork in my spaghetti sauce too. Now a Texas girl, I have to talk the butchers into getting pork a certain way sometimes, but isn't it all worth it :0)
sallye bates
grandedame
Oct 8, 2012
Patty, you can re-freeze your chicken stock; however, it will keep in the fridge for about a week without re-freezing.
Growing up in Texas, I was never a big pork fan. When my job took me to South Carolina, the company had a "welcome" luncheon catered in my honor. We all adjourned to the cafeteria and I was escorted to the front of the line. With great fanfare, they told me it was a very special menu and everyone was excited about it.
It was hard to maintain my composure when the first chafing pan I saw was filled with a red grease and some kind of strings. I had to wonder if they were playing a practical joke on me.
This was my first experience with southern pulled pork; needless to say, I had to take some on my plate but it wasn't eaten by me.
I have since learned to make my own pulled pork without all the grease, and it's pretty tasty. But being a Texas girl, I still prefer beef or chicken.
Growing up in Texas, I was never a big pork fan. When my job took me to South Carolina, the company had a "welcome" luncheon catered in my honor. We all adjourned to the cafeteria and I was escorted to the front of the line. With great fanfare, they told me it was a very special menu and everyone was excited about it.
It was hard to maintain my composure when the first chafing pan I saw was filled with a red grease and some kind of strings. I had to wonder if they were playing a practical joke on me.
This was my first experience with southern pulled pork; needless to say, I had to take some on my plate but it wasn't eaten by me.
I have since learned to make my own pulled pork without all the grease, and it's pretty tasty. But being a Texas girl, I still prefer beef or chicken.
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