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Manitoba Agriculture, Food and Rural Initiatives

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"Pork Full of Flavour"

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

Lean Pulled Pork
3 lb Boneless Pork Shoulder Blade Roast, well trimmed 1 cup barbecue sauce
1 tsp each cumin, oregano   2 tsp chili powder
1 tbsp Worcestershire sauce   2 tbsp cider vinegar
1 tbsp molasses   1 onion, sliced


Place roast in a roasting pan. Combine remaining ingredients; spread over and around meat. Cover and roast in a 325ºF oven for 3 ½ hours. Remove to a cutting board. With 2 forks, pull meat into shreds, discarding any fat. Transfer shredded pork to a casserole dish. Pour cooking liquid into a measuring cup and remove any fat. Pour degreased liquid over pork. Cover and bake another 45 minutes. To serve, layer onto Kaiser rolls and top with cole slaw.

Serve with Fullers Original Organic Honey Dew Beer.

Makes 8-10 Servings

Thai Noodles with Pork
2 tbsp each olive oil, soy sauce, white wine vinegar, peanut butter
1 lb lean pork strips   1 tbsp honey
1 tbsp chopped fresh ginger root   ¼ tsp red pepper flakes
1 sweet red or green pepper, cut into thin strips   2 tsp each canola oil, sesame oil
8 green onions, bias sliced into ½" lengths   4 oz fine egg noodles, cooked
¼ cup coarsely chopped cashews or peanuts    


Combine olive oil, soy sauce, vinegar, peanut butter, honey, ginger and red pepper flakes. Mix until smooth. (A blender works best.) Heat canola and sesame oils in a skillet over medium-high heat. Add red or green pepper strips and green onion; stirfry about 1-2 minutes or until onions are tender-crisp. Remove from pan. Add pork strips to skillet. Stirfry for 2-3 minutes or until cooked through. Return vegetables to skillet; add cooked noodles. Cook and stir about 1 minute or until heated through. Remove from heat. Pour dressing mixture over and toss lightly to coat. Divide onto 4 plates. Sprinkle with cashews.

Serve with Tyrrells Old Winery Verdelho (Australian white table wine).

Makes 4 servings

Samosas
½ lb Lean ground pork   1 onion, finely chopped
2 tbsp curry paste   1 carrot, finely chopped
1 potato, peeled & chopped   ¼ cup frozen peas, thawed
salt and pepper   10 filo pastry sheets
2 tbsp butter    


In a frypan, sauté the ground pork and onion until browned. Add curry paste and cook 2 minutes. Stir in carrot, potato, peas and seasonings and cook for a further 2-3 minutes. Allow to cool. Cut filo pastry in strips to form rectangles approx. 3 ½” (9 cm) wide. Brush edges with butter. Place a heaped teaspoon of filling onto the pastry. Fold corner over to form a triangle and continue folding, retaining triangular shape. Repeat using remaining ingredients. Place on a baking sheet, brush lightly with butter and bake at 350ºF (180ºC) for 15-20 minutes until golden. Serve hot with chutney.

Serve with Honey Maya Cocktail (1 oz. Olmeca Tequila, ½ oz. Cointreau, 4 slices fresh mango, Champagne – mix ingredients (except Champagne) in a blender with ice and strain into a cocktail glass; top with Champagne and garish with a fresh strawberry).

Makes 20


 
Manitoba Pork Council


 

 


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