Pork

Grandpa Pozzi's Pork Stir Fry

Vegetables:

1 cup Broccoli, cut up

1 cup cauliflower, cut up

1 cup sliced carrots

½ cup sliced water chestnuts

Cook the vegetables in a small amount of OXO chicken stock, about ½ cup, till tender. Add ¼ cup light soya sauce and ½ tsp garlic powder. Add about 1 Tbsp cornstarch to about ½ cup cold water. Pour in to thicken sauce. Add 1 Tbsp brown sugar.

Meat:

1 # Boneless Pork loin, cut into bite size slices

Fry meat in oil on medium heat in frying pan. Add 3 Tbsp VH Spare Rib sauce. Let simmer. Add vegetables to meat once meat is fully cooked through. Serve with rice or Chinese noodles.

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Quick Pork Stew

1# Pork tenderloin

2 Tbsp butter

1 med. Onion

2 small carrots

4-6 small/med Potatoes

3 cups beef bouillon

¼-1/2 tsp garlic powder

¼ tsp Thyme

Pepper, salt

2 cups celery, chopped

Slice tenderloin into ¼” rounds; melt butter in bottom of heavy saucepan. Add meat and sauté over medium heat till lightly browned both sides. (5-7 minutes) Meanwhile clean and slice veggies. Add to meat along with bouillon, and spices. Cover and bring to boil, stirring occasionally. Reduce heat and simmer, covered until veggies are tender.

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Classic Maple Sausages

1# Pork Sausages

1 cup maple syrup

2 cups water

1 clove garlic

2 tsp vinegar

2 tbsp light soya sauce

1 tbsp cornstarch

Boil sausages for 30 minutes, and then fry in skillet. Set aside.

In Medium saucepan, combine syrup, water, garlic, vinegar, soya sauce, and cornstarch. Heat until thickened.

Add sausages and simmer for 5 minutes.

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Pork Chop Bake

Brown chops on both sides (30-60 seconds) in frying pan and season with salt and pepper. In a casserole bowl that has been greased place 1 can of cream of chicken soup, 1 can of milk; whisk or mix soup and milk together. Add washed and peeled and cut in half potatoes. Bake 1 1/2hrs at 350 degrees or 2 hours at 325.

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Pork Tenderloin with Gravy

1 envelope brown gravy mix

½ cup water

3Tbsp Soya sauce

2 Tbsp balsamic vinegar or red wine vinegar

1 garlic, minced

1 pork tenderloin, cut into ½” slices

¼ cup olive oil

In a small bowl, combine the first 5 ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in gravy mix. Bring to a boil. Reduce heat and cover and simmer for 10-15 minutes or until meat juices are clear.

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Creamy Ham and Veggie Stew

¼ cup butter

¼ cup flour

1 cup milk

1 cup chicken bouillon

Generous pinch of nutmeg and dry mustard

Salt and pepper

1 cup frozen peas

½ lb (250g) cooked ham, cut into bite sized cubes

Melt butter in a large heavy-bottom saucepan over medium heat. Stir in flour until bubbly. Whisk in milk, bouillon and seasonings until evenly blended. Bring to a boil, stirring constantly, until thickened and smooth. Stir in peas and ham. Cover, and reduce heat and simmer, stirring occasionally until ham is heated through, about 7 minutes. Sprinkle with nutmeg. About 260 calories per serving.

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Maple Pork Sausages

1 lb Pork Sausages

1 cup Maple syrup

2 cups water

1 clove garlic

2 tsp Vinegar

2 tsp light soya sauce

1 tbsp corn starch

Boil sausages for 30 minutes, and then fry in skillet. Set aside.

In a medium saucepan, combine syrup, water, garlic, vinegar, soya sauce, and cornstarch. Heat until thickened.

Add sausages and simmer for 5 minutes.

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Ham and Noodle Toss

2 cups broccoli florets

1 ¾ cups water

1 ¼ cups cubed fully cooked ham

1 tbsp soy sauce

2 pkgs. oriental-flavored noodles

In a large saucepan, combine broccoli, water, ham, soy sauce, and one flavoring packet from noodles. Break noodles into small pieces; add to pan. Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently. Yield: 4 servings.

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Sweet and Sour Pork

2 lbs pork boneless top loin

Vegetable oil

½ cup flour

¼ cup cornstarch

½ cup cold water

½ tsp salt

1 large egg

1 can pineapple chunks in syrup, drained and syrup reserve

½ cup packed brown sugar

½ cup white vinegar

½ tsp salt

2 tsp soy sauce

2 medium carrots

1 clove garlic, finely chopped

2 Tbsp cold water

1 med green pepper

2 Tbsp cornstarch

Trim off fat from pork and cut into bite size pieces.

Heat oil in pan till hot.

Beat flour, ¼ cup cornstarch. ½ cup cold water, ½ tsp salt, and egg in large bowl. Stir pork in batter, one at a time, to oil. Fry 20 pieces at a time until brown. Drain on paper towels; keep warm.

Add enough water to reserved pineapple syrup to measure one cup. Heat syrup, brown sugar, vinegar, salt, soya sauce, carrots, and garlic to boiling. Reduce to low. Cover and simmer for 6 minutes.

Mix 2 Tbsp cornstarch with 2 Tbsp water. Stir into sauce. Add pork, pineapple, and pepper. Heat to boiling. Stirring constantly. Boil, and stir one minute. Serve with rice.

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Stampede Ribs

6# spare ribs

¾ cup liquid honey

½ cup dark soya sauce

1 ½ cups ketchup

1 tsp garlic powder

Preheat oven to 400 degrees. Trim off excess fat from ribs. Put in large pot and fill water till it covers ribs. Bring to a boil and then simmer for 30 minutes.

Meanwhile, stir honey with soy sauce, ketchup and garlic in a med-sized bowl. Drain ribs and place in baking pan that has been covered in foil. Pour sauce over ribs.

Bake in oven for 10 minutes. Turn ribs and brush with sauce. Continue to bake for 25 more minutes, basting often.

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Sweet and Sour Pork Chops

2 tbsp vegetable oil

4 ¾” pork chops

1 can condensed Chicken Broth with Garlic and Herbs

3 Tbsp Brown sugar

2 Tbsp cornstarch

2 Tbsp vinegar

1 can unsweetened pineapple chunks, drained

Heat oil in large skillet over medium-high heat. Add chops and cook until browned; set aside. Reduce heat to medium. Combine broth, brown sugar, cornstarch and vinegar in skillet. Heat to boil, stirring often. Add chops, and pineapple. Reduce heat to med-low. Simmer covered, until chops and veggies are cooked through, about 15 minutes.

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