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Manitoba Agriculture, Food and Rural Initiatives

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"Pork for Family and Friends"

with Marlene McDonald Manitoba Pork Council And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Baked Apricot Onion Steaks *
1 medium leek, thinly sliced (white and tender green parts only)
6 Bone in Pork Shoulder Butt Steaks, about 3 lbs   2 tbsp canola oil, divided
2 medium onions, quartered   2 cloves garlic, minced
2 cups apricot nectar   2 ½ tbsp dry onion soup mix
¼ cup fresh parsley    


Heat 1 tbsp oil in a large frying pan on medium-high heat. Cook steaks, in 2 batches, for about 2 minutes per side until browned. Turn into greased 4 quart (4 L) casserole. Heat second tablespoon of oil in same frying pan on medium. Add onion, garlic and leek. Cook for 5 to 10 minutes, stirring often, until onion is soft and golden. Add nectar and soup mix. Stir well. Pour over steaks; turn until coated. Cover. Bake in 350ºF (175º) oven for 1 hour. Remove cover. Bake for about 45 minutes until tender and sauce is thickened. Add parsley.

*Reprinted from The Pork Book © Company's Coming Publishing Ltd.

Makes 6 Servings

Picadillo Turnovers
1 lb lean ground pork   1 medium onion, diced
1 ½ cup tomato salsa   ½ cup chopped pitted green olives
2 tbsp brown sugar   ½ cup raisins
8 - 8" (20 cm) flour tortillas   salt to taste
2 tbsp cold water   2 tbsp all purpose flour


Combine pork and onion in large skillet. Cook, over medium heat, stirring until nicely browned. Add salsa, olives, raisins and brown sugar; mix well. Cook over medium-low heat until mixture is very thick, stirring occasionally. Add salt to taste. Cool completely. Place about ⅓-½ cup mixture on half of each tortilla. Combine flour and water to make a paste. Using a fingertip, apply a thin layer of paste around outside edge of one tortilla, then fold in half and press edges to seal. Repeat for remaining tortillas. Brush each turnover very lightly with oil. Place on a greased baking sheet in the oven at 400ºF (200ºC) until browned, about 12 minutes. Or bake on a preheated non-stick skillet, turning once to brown both sides. Serve with more salsa if desired.

Makes 8 turnovers

Hearty Pork Stew with Beer
2 lbs lean pork cubes, about ¾"   2 tbsp canola oil
1 large onion, coarsely chopped   1 clove garlic, minced
2 cloves garlic, minced   ¼ cup all purpose flour
½ tsp EACH pepper and ground allspice   12 oz bottle dark beer or ale
2 cups beef broth   2 tbsp red wine vinegar
2 carrots, peeled and thickly sliced   1 bay leaf
4 potatoes, scrubbed, in large cubes    


In a Dutch oven, heat oil over medium-high heat. Add pork cubes and cook and stir until lightly browned. Add onion and garlic; cook and stir until onion is tender but not browned. Add flour, seasonings, beer, beef broth, red wine vinegar and bay leaf. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until pork is very tender. Add potatoes and carrots; cover and simmer 30 minutes or until vegetables are tender.

Makes 8 servings
 
Manitoba Pork Council


 

 


For more nutritious recipes call:
233-PORK (7675) or 1-800-299-PORK (7675) www.manitobapork.com