Twice Cooked Pork & Pineapple – A Tasty 30-Minute Meal!

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Twice Cooked Pork and Pineapple

“A Delicious 30 Minute Meal”

Twice Cooked Pork & Pineapple

Its noon, and I’m hungry,
If you follow us, you know my routine by now.
Off to the kitchen to see what I already have in the fridge and pantry that needs to be used up.

I see 1 cup of Belizean rice that I think I bought in Belize last year, a bottle of oyster sauce that has maybe 2 ounces left, one 4 ounce filet of cooked pork (left over from making steamed pork buns), a carrot, a chunk of ginger, one lonely clove of garlic, some chunks of cut up pineapple, a half red onion, and fresh broccoli stems with no flowers (I save the stems for soup). ~ Chef Bruce

Perfect.

These ingredients can easily make a really tasty meal for two, in only 30 minutes.

Ready? Let’s get Cooking!

Twice Cooked Pork & Pineapple

 The Rice Step: (28 minutes total)

  • 1 cup rice & 2 cups water

Rinse rice and drain.

Bring to a boil 2 cups water in a small saucepan. Add rice and a pinch of salt, then place a tight fitting lid on saucepan. Reduce flame to low or simmer. Do not lift the lid. No peeking!

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Present Rice by Packing in Mold,
Then turn Rice out on a plate

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…Like this!

Simmer Rice on low for 18 minutes;

then let the rice rest – with the lid still on – for another 10 minutes.

In 28 total minutes, you will have perfectly cooked rice.

Method:

  • 4 ounces cooked pork, cut into 1/4 inch thick slices (loin, shoulder, round are all fine). Sliced cooked beef would work fine as well
  • 1 T corn starch mixed with 1 Tblsp water
  • 1 Tblsp Gochujang Fermented Red Pepper Paste OR Sriracha Sauce.

Red Pepper Paste

– Mix all ingredients together in a large dish or container.

Marinate the pork (10 minutes):

While the meat is marinating, Prep the veggies and Sauce (15 minutes):

2 Tblsp fresh peeled ginger, sliced into coins

1 clove garlic, chopped

1 carrot, cut into thin coins

Healthy Ginger

Healthy Ginger

1 handful of pineapple chunks

1/2 cup thinly sliced broccoli stems

1/2 onion, sliced

2 ounces oyster sauce

1 Tblsp soy sauce

2 ounces water or beef stock

3 Tblsp oil

* Time to Cook (5 minutes):

  1. Place a 12 inch wok on high flame, add the oil. Roll the wok so the oil coats the surface of the wok. When oil starts to smoke, add the marinated pork slices so they are separated in the wok. Cook the meat on one side to get some color; then flip the meat and cook on the other side.
  2. Add the ginger and garlic and stir all together for 30 seconds; then add the veggies and stir 30 seconds.
  3. Add the pineapple chunks, soy sauce, oyster sauce, water and stir together about 30 seconds. Remove from the wok and serve with rice
  4. Plate, Serve, and Enjoy!

That’s it! In 30 minutes, you made a wholesome & delicious meal for two.

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Same basic dish, using different ingredients

On a busy work day, you too can be a hero by cooking a tasty meal
with food items you already have in your home.
Your grandma would give you a thumbs up for being frugal,
and you get a warm, home cooked meal. Win / Win!
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If you like, please feel free to contact me  with a list of ingredients in your home that need to be used,
and I will respond with an easy recipe. Teamwork!! ~ Chef Bruce

 

Home Made Pulled Pork ! <3

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Pulled Pork with BBQ Sauce

We see all kinds of variations of pulled pork these days. Some are bland, some are spicy, some overpowered with BBQ sauce. We have never had unpleasant pulled pork because it is so easy to make. Essentially any meat, when placed in a pot with a liquid, will over time simply fall apart in its cooking liquid. The goal in making pulled pork is the same. You just need to add seasoning and spices so your pork is flavorful. The recipe below will get you started. So, without further adieu, Let’s Get Cooking! ~ Chef Bruce

Pulled Pork

Prep Time: 15 minutes  *  Cook time: 2 to 3 hours  *  Difficulty level: Easy

Equipment: Enameled cast iron pot with tight fitting lid, or any other stock pot where your food does not burn when cooking. You may use your slow cooker instead.

 Ingredients:

  • One pork butt or pork shoulder (approximately 3 lbs)
  • 12 Belizean spice berries, or whole allspice
  • 1 Tblsp Belizean Recado*, Mexican Adobo Sauce or Achiote Paste (dissolved in 1/4 cup water). * Neither of these are spicy. (* SEE NOTE BELOW!)
  • 1 tsp salt
  • 1/4 cup fresh cilantro (optional – I really like the aroma that seeps into the pork))
  • 1/2 small onion or two scallions
  • 1/2 tsp black ground pepper
  • 1 Serrano pepper sliced in half (optional- for those who like a little zing, like I do)
  • Water to just barely cover the pork
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Seasoned Stewed Pork

 Cooking Method (it’s not complicated):

  1. Place pork in pot with all ingredients
  2. Bring to a boil
  3. Place lid on pot and turn down flame so the water just simmers
  4. Cook unit you are able to separate the pork with a fork
  5. Estimated cooking time is 2 to 3 hours
  6. When pork is cooked, turn off the flame, keep the lid on and allow the pork and liquid to come to room temperature. This may take an hour or so. (Note: The pork will absorb some of the liquid if you allow the pork to cool this way. The pork will be juicier and more flavorful).

 Preparing the Pulled Pork:

  1. Place the cooled pork in a mixing bowl. Place a 2nd empty mixing bowl next to the mixing bowl with the pork.  (Be sure to save the liquid in which you cooked the pork).
  2. Using your fingers, separate the fat away from the meat, placing the meat into the 2nd mixing bowl.
  3. Discard the fat (ok, I eat the fat on toast because it tastes so darn good, but that’s just me)
  4. Before serving the pork, you need to use your fingers to separate the pork into shreds which makes chewing the pork easier. If you want to save time, you may use a chef knife to chop the pork into smaller pieces.
  5. I always use some of the cooking liquid to add more flavor and moisture to the pulled pork. For one pork butt, add approximately 12 ounces of the cooking liquid to the pulled pork.
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BBQ Pork w/ Seasoned Fries & Slaw

 How to serve:

Serve with your favorite barbecue sauce on a puffy roll, or open-faced on bread. Try it topped with spicy chili mayo or your favorite melted cheese.You can even make it into Healthy Lettuce Wraps, especially If you don’t do gluten or carbs. As for me, I prefer pulled pork on a toasty roll with tangy BBQ Sauce, seasoned potato wedges, creamy cabbage slaw and hot sauce. (of course!) 🙂 ~ BW

This Recipe is delicious, and is always a big hit with friends & family.

Perfect on a cold winter day! Hope you decide to give it a try.

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Pulled Pork & Pineapple Lettuce Wraps

Cheers, and Happy Eating!

* * * * * * * * * * * * * * * * * * * * * * * * * *

* NOTE! ~   If you prefer yours a bit spicier, or you don’t have the Recado or achiote paste, you may substitute 1/4 cup of  “La Costena Chipotle Peppers in Adobo Sauce” (canned, and available in the Mexican Aisle of most super markets)

Where to buy Red Recado: If you cannot fly to Belize to purchase Recado, see the website below, which sells it (I stock up each time I visit Belize – Recado lasts forever in the pantry when double zip-locked). CLICK HERE TO BUY RED RECADO

“What’s For Dinner?”

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Seared & Roasted Pork Tenderloin with Caramelized Shiitakes, Onions, Garlic & Pineapple

Bruce finishes the last sip of his Starr Hill Brewery Pils after a very busy work day and says “Ok, I’m going down to make dinner.”

Me: “What are we having?” Him: “I don’t know.”

~ I’m hungry, and whatever it is he’s making suuure is starting to smell good. My belly is rumbling!

I could not wait. I had to go downstairs to see What was Cookin’.

Seared & Roasted Pork Tenderloin with Caramelized Shiitakes, Onions, Garlic & Pineapple served with Pan Fried Herb Red Potatoes in pan juices, Local Apple and Spring Mix & Bok Choy Salad. Not bad for an “I don’t know” [what I’m making for dinner] dinner!

Double Stir Fried Pork and Pineapple ~ A Tale of a 30 Minute Lunch (and Recipe!)

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Double Stir Fried Pork and Pineapple

Double Stir Fried Pork and Pineapple

Its noon, I’m hungry, Jane is busy pitting fresh cherries for our cherry jam and my property management job is keeping me too busy at my computer. You know my routine. Go and see what’s in the fridge and pantry that needs to be used up.

I see 1 cup of Belizean rice that I think I bought in Belize in December 2012, a bottle of oyster sauce that has maybe 2 ounces left, 4 ounce filet of cooked pork (left over from making steamed pork buns), a carrot, a chunk of ginger, one lonely clove of garlic, chunks of cut up pineapple, a half red onion and fresh broccoli stems with no flowers (I save the stems for soup).

I definitely have a meal in 30 minutes that will serve two.

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To present, pack rice in small bowl or cup, and invert on plate.

* The Rice:

1 cup rice & 2 cups water

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Like This!

Bring to a boil 2 cups water in a small saucepan, add rice (rinse the rice first), a pinch of salt; place a tight fitting lid on saucepan, lower flame to low; do not lift the lid; cook 18 minutes; then let the rice rest for another 10 minutes with the lid on. In 28 minutes you will have rice.

 * The Stir Fry:

  • Marinate the pork (10 minutes):

4 ounces cooked pork, cut into 1/4 inch thick slices (loin, shoulder, round are all fine). Sliced cooked beef is fine as well

1 T corn starch mixed with 1 Tblsp water and 1 Tblsp Gochujang Fermented Red Pepper Paste or you can use Sriracha. Mix all together.

 * Prep the veggies and sauce (15 minutes):

2 Tblsp fresh peeled ginger, sliced into coins

1 clove garlic, chopped

1 carrot, cut into thin coins

1 handful of pineapple chunks

1/2 cup thinly sliced broccoli stems

1/2 onion, sliced

2 ounces oyster sauce

1 Tblsp soy sauce

2 ounces water or beef stock

3 Tblsp oil

* Time to Cook (5 minutes):

  1. Place a 12 inch wok on high flame, add the oil. Roll the wok so the oil coats the surface of the wok. When oil starts to smoke, add the marinated pork slices so they are separated in the wok. Cook the meat on one side to get some color; then flip the meat and cook on the other side.
  2. Add the ginger and garlic and stir all together for 30 seconds; then add the veggies and stir 30 seconds.
  3. Add the pineapple chunks, soy sauce, oyster sauce, water and stir together about 30 seconds. Remove from the wok and serve with rice

~ On a busy work day, you can be a hero and cook a truly tasty meal with food items you already have in your home. Your grandmom would give you a thumbs up for being frugal. If it helps, please feel free to contact me  with a list of ingredients in your home that need to be used, and I will respond with an easy recipe. Teamwork! ~ BW

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Example with different ingredients

Or Email: Mmmtastethis1@gmail.com

Hoisin Pork Tenderloin & Wild Rice ~ A Dish to Impress!

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“My family and I love juicy flavorful pork tenderloin. The cost is still reasonable and with sides, I can get four servings out of one loin. I have two rules for cooking pork tenderloin. The first is to marinate the loin overnight. The second is to quickly sear the loin to keep in the juices (this can be done using a sauté pan, or deep frying, or using a flame grill).
For this recipe, I will quick sauté and then tuck it in the oven until finished. Let’s get Cooking!

Roasted Hoisin Pork Tenderloin

* The Marinade:
1 Tblsp Hoisin
1 Tsp dark soy sauce
1 Tblsp sunflower or peanut oil
1/4 tsp milled black pepper
1 Tblsp fresh ginger peelings (no need to discard the peelings-use them for a marinade)
2 cloves garlic, chopped
(mix all ingredients; rub into the pork loin, place in a glass storage container; cover; store in the fridge overnight)

* Cooking the Pork Loin and making the sauce:
You will need:
• 2 dinner plates
• 10 inch sauté pan
• 2 Tblsp oil
• 1 Tblsp flour or corn starch
• 2 Tblsp unsalted butter
• 2 Tblsp thinly sliced fresh ginger
• 1 Tblsp Hoisin
• 1/4 cup beef broth
• 1 Tblsp soy sauce
• 1 tsp honey
• Dash sesame oil
• 1 Tblsp Shaohsing rice wine (Dry Sherry will due)

1. Turn oven to 400 degrees Fahrenheit
2. Remove the marinade ingredients off of the pork loin and discard marinade
3. Place a 10 inch sauté pan or 12 inch wok on high flame. Add 2 Tblsp oil
4. Place 1 Tblsp flour or corn starch on a dinner plate. Roll the loin in the flour to coat the exterior
5. When the oil begins to smoke, place the loin in the pan. Salt and pepper the loin. Turn, to try to achieve an evenly caramelized surface on all parts of the loin. This process takes about 5 minutes
6. Tuck the pan with the loin in the oven. Cook to an internal temperature of 145 degrees. Place the cooked pork loin on a dinner plate to rest for about 10 minutes
7. Place the hot sauté pan on a medium flame
8. Add the butter and ginger and cook until ginger gets some color.
9. Add the remaining ingredients and bring to a boil while stirring. Reduce the sauce by half.
10. Slice the pork loin to 1/4 inch slices and plate up. Top with sauce.

You will notice in the photo that I served the pork with a black and brown rice mix. White rice works super fine as well. I formed rice in the center of the dish, and decoratively placed the sliced pork around the rice, to give it the raised appearance.

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Form Rice in plate center, and decoratively place sliced pork around rice

I also deep fried a blend of julienne carrots, scallions and onion, served as a crispy, savory, and colorful topping. This fried blend is easy to do.

* Deep Fried Veggie Topping:
• 1/2 cup julienne carrots
• 1/2 cup julienne onion
• 1/2 cup julienne scallions
Toss the vegetables in a mixing bowl with 1 Tblsp corn starch to completely coat the vegetables. Sprinkle with salt.
Deep fry in 350 F degree oil until the veggies turn golden brown.
Place the fried veggies on a paper towel to drain.

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“French” Fried Veggie Matchsticks

That’s all you need to do, and the flavor goes perfectly with Hoisin scented pork. (And SOOO much better than those “french fried” things in a can!)

** Happy Eating!

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