Bicol Express (Filipino)

What you need

  • 4 tablespoon oil (enough to coat hot pan)
  • 2 1/2 lbs pork cubed
  • 1/2 cup onion diced
  • 6 cloves of garlic minced
  • 2 Tablespoons fresh ginger finely minced
  • 2 cups water
  • 3 chicken bullion cubes
  • 2 cans (15 oz) coconut milk
  • 8-10 jalapenos sliced (as much as spice as you like)
  • Rice
  • Green beans

Instructions:

Cook onion, garlic, ginger in oil till soft. Add meat and cook till no longer pink. Add water and bullion cubes, then boil until water is almost gone. Add coconut milk and jalapenos, then boil until liquid is reduced by half.

Serve with cooked rice and green beans.

Pork Chops and Rice

4 pork chops

salt and pepper

½ cup rice, uncooked

½ cup celery, thinly chopped

½ cup onion, chopped

1 can cream of chicken soup

1 ½ cans water

2 tsp. Worcestershire sauce

Salt and pepper the pork chops. **Brown pork chops in frying pan with a little oil

and place in greased casserole dish. Sprinkle rice over chops. In the frying pan

mix celery, onion, soup, Worcestershire sauce, add water gradually while

stirring, mix well. Getting up any brown bits from browning the pork chops.

Gently pour over chops and rice. Cover and bake at 350 for 1hour. Let sit 10 min

after removing from oven.

**Sometimes if I’m in a rush I don’t brown them in a pan. I just put them in the

dish, add rice, mix up sauce and pour it over chops and bake it.

If you double this it will take longer to bake! Like 30 min or so!

Ham Bone Soup (or just Ham & Bean Soup…if you’re fancy)

  • 1  cup dry navy beans
  • 1-1/4 to 1-1/2  pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone
  • 1  cup chopped onion, like one onion
  • 11/2  cup sliced celery, like 3 stalks
  • 3/4 teaspoon dried thyme, crushed
  • 4-5 chicken bouillon cubes
  • 1/4  teaspoon pepper
  • 1 bay leaf
  • 2 garlic—- one for the soaking and one when you add the celery and onion
  • 1  cup sliced carrots – optional- add last 15 min after mash beans
  • ***You might have to add more water but just add another bouillon

1. Rinse beans. In a pot combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. ***I add a clove of garlic chopped to the water**

2. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Until very tender and falling off bone.Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.

3. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat  into saucepan. Cook until heated through. Makes 4 or 5 servings.

Maple-Mustard Pork Loin with Roasted Potatoes

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons chopped fresh rosemary plus 6 sprigs
  • 4 cloves garlic, smashed and peeled
  • 1 4 pound boneless pork loin (about 12 inches long)
  • 1 8 ounce package  lean sliced bacon
  • 6 small baking potatoes (1 1/2 pounds), quartered
  • Salt and pepper
  1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
  2. Preheat the oven to 375 degrees . Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
  3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150 degrees , about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

Spunky Sweet Pork Loin

1/4 cup brown sugar
2 tsp. pepper
1/4 – 1/2 tsp. ground red pepper
1/4 tsp each – salt, onion salt, garlic salt, dry mustard, ground cumin
2-3 lbs. boneless pork loin roast

Make rub in a small bowl.  Mix all ingredients then rub all over roast.
Place roast in 325 oven for 11/4 – 13/4 hours until 155 degrees.

Café Rio Sweet Pork

What you’ll need:

  • 2 pounds pork roast
  • 2 cans Coke (NOT diet)
  • 1/2 c. brown sugar
  • 1/2 tsp garlic salt
  • 1/4 c. water
  • 1 (4 oz) can diced green chilies
  • 1 (10 oz) can enchilada sauce (used Old El Paso)
  • 1 c. brown sugar

Instructions:

Put the pork in a resealable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.
Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Creamy Tomatillo Dressing

  • 1 packet Hidden Valley Ranch salad dressing mix
  • 1 c. mayonnaise
  • 1 c. milk
  • 2-3 tomatillos, remove husk, cut in 1/2
  • 1 bunch of fresh cilantro (cut off most of stems)
  • 1 generous tsp of minced garlic
  • juice of 1 lime (I use two!)
  • 1 jalapeno (remove the seeds or leave them in if you like it SPICY!)

Throw it all in the blender and BLEND!  Refrigerate.