Sweet and Sour Ground Pork Stir-Fry

pork stir-fryStir-Fries, a lovely dinner. They have lots of veggies, and come together quickly. Hubby liked the meat ratio in this one. The sauce was also nice served over rice. Not much to say today, apparently, so on to the recipe.

Recipe found at Allrecipes

  • 1 lb. ground pork
  • 1 onion
  • 2 carrots
  • 1 bell pepper
  • 2 cups broccoli
  • 1/2 cup rice vinegar
  • 1/3 cup ketchup
  • 1/4 cup white sugar
  • 2 tsp. soy sauce
  • hot cooked rice
  1. Fry meat until brown. Drain fat. Add carrots and onions (both peeled and chopped) and cook until onion is tender.
  2. Combine last 4 ingredients. Pour over pork. Add bell pepper and broccoli (again, chopped).
  3. Cover and cook for 7 minutes, stirring often, or until broccoli has reached desired tenderness.
  4. Serve over hot cooked rice.
  5. Eat and enjoy!

Oven BBQ Ribs

RibsWe are currently a BBQ less house. We are in need of a new one, but it certainly is not on the list of priorities. First deck, then BBQ, and neither are planned for this summer. I’m glad, we already have too many projects on the go. So instead of using an actual BBQ, to make BBQ ribs, I found this recipe over at all recipes, for a nice and simple oven version. They are a great and easy way to cook ribs, just remember to start them early in the afternoon. They do take a wee bit of time. The nice thing though, is after prep, you can basically leave them to cook. A lot of time, but a little amount of work.

  • 3 lbs. pork ribs, cut into portions, about 2-3 ribs each
  • 1 Tbsp. garlic powder
  • 2 Tbsp. salt
  • 1 Tsp. black pepper
  • 1 cup BBQ sauce
  1. Fill large pot with water. Add garlic powder , salt and pepper. Add ribs. Bring to a boil. Reduce heat and simmer for 1 hour.
  2. Drain. Place ribs in casserole dish and brush both sides with BBQ sauce. Cover with aluminum foil.
  3. Bake for 1 1/2 hours at 325 degrees.
  4. Eat and enjoy!

Pork Tortiere

Pork PiePie is not my favourite dessert. It tastes to savoury to me, unless of course it is covered in glorious fluffy mounds of whipped cream. Yup, I like my desserts to be SWEET. I do however, love meal time pies. Chicken pot pie has long been a favourite. As pork was on sale, I bought a large pkg. of ground pork, divided it up and put it in the freezer. Then came the happy job of finding recipes to use it up. This recipe made two full pies so I knew it would be perfect to have when company was coming over. It was, we all quite enjoyed this recipe. The filling needs to cool, so make that portion in the morning to make your prep easier at meal time.

Recipe from Company’s Coming Cooking for the Seasons

  • 2 lbs. lean ground pork
  • 1 1/2 cups finely chopped onion
  • 1 cup water
  • 1 bay leaf – I was out. So did not add this.
  • 1/2 tsp. poultry seasoning
  • 1/4 tsp. garlic powder
  • 1/8 tsp. ground cloves
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups cooked mashed potatoes- I totally cheated and used a mix
  • 4 unbaked pie shells
  • 1 large egg
  • 1 Tbsp. water
  1. Combine pork, onion and water in skillet. Add all spices. Cook until pork is cooked through, onion is tender and half of  water has evaporated. Stir in potato and set aside to cool. )If you used the bay leaf, remove)
  2. Roll out pie dough. Place 2 shells in bottom of deep dish pie plate. Divide meat mixture between shells. Top with remaining 2 shells. Seal edges, and cut a hole for steam to escape. Combine egg and water and brush over shell. (I totally forgot to do this, you can leave out this step if desired.)
  3. Bake pies for 50 minutes at 375 degrees.
  4. Eat and enjoy!

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

Pulled porkCan I just say I miss something. I used to get Kraft What’s Cooking Magazines free in the mail. Usually 4-5 times a year. Unfortunately they have not continued this service. I miss them. It always brought a smile to my face receiving a nice magazine filled with delicious recipes to look through at my leisure. I have hoarded the old copies in my cookbook cupboard, and I still find them one of my goto’s to find a yummy recipe. This one comes from the winter 2008 magazine.

  • 1 cup  Kraft BBQ Sauce
  • 1/4 cup Orange Marmalade
  • 1 boneless pork shoulder 3 pounds
  • buns and butter
  1. Place pork in large crock pot.
  2. Combine BBQ and Marmalade. Pour over pork. Cook for 8-10 hours on low. Remove pork and spread with two forks pulling opposite directions. Return to slow cooker and coat in sauce.
  3. Butter insides of buns, and fry butter side down in large skillet. Serve pork on hot toasted buns.
  4. Eat and enjoy!