Category: Pork

Kiwi-marinated Grilled Pork Tenderloin with a Kiwi and Fig Sauce

Kiwi-marinated Grilled Pork Tenderloin with a Kiwi and Fig Sauce

And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.

October 20, 2014 | 4 Comments More
Pulled Pork Asian Barbecue Sandwiches with Asian Slaw

Pulled Pork Asian Barbecue Sandwiches with Asian Slaw

You don’t have to fire up the grill for great barbecue baby back pork ribs or pulled pork barbecue. It will take longer, but you can just sear the meat in a pan and then plop it in the crock pot (a.k.a slow cooker), add the barbecue sauce and let it slow cook for most of the day. You’ll be surprised at the results. And while we’re on the subject, I just can’t understand why anybody would by barbecue sauce. It’s just so easy to make and it’s so much fun to improvise.

July 4, 2013 | 1 Comment More
Pork Fat Rules! Here's an easy way to render pork fat, complete with video

Pork Fat Rules! Here’s an easy way to render pork fat, complete with video

There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You’ll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.

December 11, 2011 | 7 Comments More
Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce

Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce

This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It’s easy to cook, lean and low in fat plus it doesn’t take long to cook. Pineapple is one of those fruits that’s commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don’t have to mess with a fresh pineapple if you don’t want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.

November 20, 2011 | 0 Comments More
Saltimbocca alla Romana alla Oregona

Saltimbocca alla Romana alla Oregona

Traditional Saltimbocca alla Romana or Vitelo Saltimbocca, as it is occasionally dubbed, is a scaloppine of veal pounded thin with a thin slice of prosciutto and sage leaves. It is often sautéed in butter and then served with a pan sauce of stock and wine such as Marsala. It is also made with chicken, turkey or pork with equal success.

Saltimbocca is a contraction of i salta in bocca which means “it jumps in the mouth”. If we could be time-traveling flies-on-the-wall and go back a few centuries to the restaurant where saltimbocca alla Romana began, we’d probable hear some hungry Italian calling to the waiter, “Hey Guido, bringa me somma dat dish dat jumps ina my mouth!”

October 24, 2011 | 4 Comments More
Bourbon Barbecued Pork Baby Back Ribs

Bourbon Barbecued Pork Baby Back Ribs

Being an ex-Texan, I believe that barbecue affectionados can be divided into two camps: Those who prefer rub and those who prefer sauce. The methods are similar in that they impart sweet and salty flavors to the meat. They part ways in their methods. Rubs are dry. Sauces are, well, wet. I’m a saucy kinda guy. Whenever I’m craving barbecue, I’m always amazed when I’m at the grocery store and see people plying the grocery store aisle for barbecue sauce. Why? It’s so incredibly easy to make. And it’s also incredibly easy to make it uniquely yours by adding your favorite spices and seasonings. Heck, even liquor. (Hickup). Here’s an easy and tasty one for you to try and adapt to make your own.

July 15, 2011 | 0 Comments More
Green Beans With Pork and Oyster Sauce

Green Beans With Pork and Oyster Sauce

One of my favorite dishes from my childhood in Thailand and Singapore is green beans stir-fried with ground up or fatty chunks of pork, a little oyster sauce and hoisin sauce. It’s simply delicious. I have no idea why you never see it on a menu here in the U.S. Maybe it’s considered too banal for the American palate. I just love it. The marriage of sweet crunchy beans with savory pork and oyster and hoisin sauces. Go ahead, give it a shot. And find out what you’ve been missing. It makes a delicious companion to another stir-fried dish like chicken with cashew nuts or chicken with mangoes.

May 22, 2011 | 0 Comments More
Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

Pork tenderloin is one of those easy-to-cook lean cuts of meat that benefits from being served with a sauce, dressing, or fruit compote. One of Oregon’s signature fruit crops is pear, and a pear compote pairs perfectly with pork, especially if it’s been cooked with pinot noir, another signature Oregon product!

May 12, 2011 | 0 Comments More
Everybody ♥'s Monte's Ham

Everybody ♥’s Monte’s Ham

Behold – the perfect ham for Easter, Christmas, and buffet parties. The sight of this beauty will dazzle your guests and, even better, they will probably tell you that it’s the best glazed ham they have ever eaten And they’ll be right. What’s in it for you? A glorious vision of a showstopping carnivore’s masterpiece to anchor your buffet, beaucoup praise, ample food for a fairly large gathering and, when all is said and done, a substantial bone with lovely bits of surviving ham to grace a soup of your choice.

April 19, 2011 | 2 Comments More
Thai Tacos

Thai Tacos

Tacos have become such a part of mainstream American cuisine that on the West Coast other ethnic groups have begun topping the ubiquitous corn tortilla with their cultural culinary specialties. Forget the fish taco, ground beef taco, or shredded beef taco. Their time has come and gone. In Los Angeles and Seattle you can find Vietnamese and Korean food-truck chefs who are creating the latest taco sensations: Korean barbecue and Kimchi tacos, Bulgogi tacos, Vietnamese lemongrass chicken tacos. I mean, when you see a dozen kinds of tacos available in the neighborhood supermarket, and Taco Bells show up in China, what would you expect, right? The taco is ripe for a cultural hijacking. And so this native Thai decided that the time was ripe for….ta da…a Thai taco.

March 4, 2011 | 0 Comments More
Cider-braised Pork Chops with Caramelized Onions and Chipotle-glazed Apples, Horseradish Mashed Potatoes and Sautéed Kale

Cider-braised Pork Chops with Caramelized Onions and Chipotle-glazed Apples, Horseradish Mashed Potatoes and Sautéed Kale

From conception to eating for approval, this meal was destined for inclusion in Savor the Taste of Oregon. At first bite, Vic and I agreed it will be a delightfully homey addition to our upcoming book. Unfortunately for you, that means that this is a teaser, asking you to hold on patiently for the publication […]

November 14, 2010 | 1 Comment More
Pork Hocks Slow-braised in Sweet Dark Soy Sauce and Star Anise

Pork Hocks Slow-braised in Sweet Dark Soy Sauce and Star Anise

I’m convinced that there are spices that can make you high. I can be roaming the streets of Portland, Vancouver, B.C., Hong Kong, Singapore, Thailand, and my hair will start to vibrate and stand on end when I get that first whiff of star anise in the air. My heartbeat quickens. My sweat glands go into overdrive. I start blinking uncontrollably, as my mind disconnects from my body and my feet start searching for the source of the heavenly aroma. Pungent, sweet, savory. Like licorice but more intoxicating. It’s a key ingredient in one of my favorite Thai dishes of ethnic Chinese origins, a stew of hard-boiled eggs, sweet dark soy sauce and pork hocks, that is flavored with star anise and cinnamon.

September 27, 2010 | 6 Comments More
Peach Kalua Pork with Sage, Coriander and Cumin Seeds

Peach Kalua Pork with Sage, Coriander and Cumin Seeds

Peaches are one of those fruits that always signal summer to me. I love their sweet, juicy, robust and aromatic honeysuckle flavor when you bite into them, and their slightly tart aftertaste that leaves your taste buds tingling for more. They’re like a fuzzy globe of sunshine, captured in sweet perfection, and their tart ending is almost like a signal that summer is about to end. They make a perfect companion for Kalua-style roasted pork that takes on a Middle Eastern flair with chopped sage, ground coriander and cumin seeds.

September 7, 2010 | 2 Comments More
Phuket Pork — Bathed in Coconut Milk and Curry, Wrapped with Banana Leaves and Slow-roasted Over Coals

Phuket Pork — Bathed in Coconut Milk and Curry, Wrapped with Banana Leaves and Slow-roasted Over Coals

If a kalua piggy went to Phuket for a vacation, I figure he’d end up soaked in coconut milk, curry, and then surrounded by chunks of onion and pineapple before being wrapped in banana leaves and taken for a walk over hot coals. Forget digging a hole in your back yard to do this. No need to ruin the landscape. I’ve figured out how to do this in a Weber kettle charcoal grill. The lawn and roses get to live another day! Serve with a Thai satay-style peanut sauce to top it off.

August 12, 2010 | 2 Comments More
Guava-glazed Grilled Pork Tenderloin with Habañero Orange Mojo

Guava-glazed Grilled Pork Tenderloin with Habañero Orange Mojo

A.C. Gilbert’s Discovery Village was created to inspire creativity in our greatest natural resource, the ever-present “next generation”. When Executive Director Pam Vorachek asked if we would donate a dinner for their silent auction, saying yes was easy. Here’s an account along with the recipe for a stellar Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habañero Mojo.

June 21, 2010 | 1 Comment More
Recipes That Go Bump in the Night - Quick Hoisin Barbecue Sauce

Recipes That Go Bump in the Night – Quick Hoisin Barbecue Sauce

It’s 3:00 in the morning, my eyes spring open and my brow furls. “Did I double, triple or quadruple the fish sauce in that recipe?” The question flashes through my mind like a nightmare fueled by too much pizza with “the works” plus double onions, anchovies, jalapeños and pineapple.

May 17, 2010 | 6 Comments More
Pan-seared Pork with Willamette Valley Vineyards Quinta Reserva Port-Style Pinot Noir Sauce

Pan-seared Pork with Willamette Valley Vineyards Quinta Reserva Port-Style Pinot Noir Sauce

Recently we opened a bottle of Willamette Valley Vineyards Quinta Reserva Port-Style Pinot Noir and I’ve been mulling it over in my mind ever since, to figure out a way to use it in cooking. There are a lot of recipes that call for a touch of Port. Most pair them with meat somehow. Since our household eschews beef, I was fancying pork married with a sauce using some of that Quinta Reserva. Here’s a delicious way to use a Port-style wine with pork.

May 6, 2010 | 1 Comment More
A Fond Memory of Steamy Bangkok: Larb

A Fond Memory of Steamy Bangkok: Larb

One of my favorite memories of Bangkok prompts me to ask my mother to often make Larb for us for dinner. Larb is a Thai dish that can be made from ground beef, ground pork, or if you have to be healthy — ground chicken or turkey. It is quickly cooked and then seasoned with fish sauce and lime juice and dressed with roasted ground rice and ground red chillis, chopped cilantro and chopped scallions.

April 6, 2010 | 5 Comments More
Pork and Apple Cider Stew

Pork and Apple Cider Stew

Pork and apples make a perfect marriage. When stewed or baked with apples, the pork takes on the wonderful flavors of apples – sweet, but somewhere lurking in the background is that familiar tart flavor that’s a pleasant surprise.

March 22, 2010 | 3 Comments More
Forever Roasted Pork with Chipotle Glazed Apples and a Knockout Winter Salad with Maple Dressing

Forever Roasted Pork with Chipotle Glazed Apples and a Knockout Winter Salad with Maple Dressing

Vic gave me a copy of The Tra Vigne Cookbook from the Napa Valley restaurant of the same name some years ago. Two recipes captured me immediately — Forever Roasted Pork, and Mozzarella Martinis. The pork recipe can be made any time of the year, but the Mozzarella Martinis are best left to when the very best vine-ripened tomatoes are available. Check back in late summer for Mozzarella Martinis — they’re not what you think.

January 22, 2010 | 9 Comments More
The Stuff of Pork – These Little Piggies Are Full of Fall Flavor

The Stuff of Pork – These Little Piggies Are Full of Fall Flavor

My inspiration for this post was simply a desire to braise some pork in the wonderful cider from Wandering Aengus Ciderworks in Salem. I settled on combining some ingredients and methods from the recipe mentioned in the previous paragraph with another for Stuffed Pork Chops with Roasted Apples and Calvados from Saveur Magazine. Amazingly, all the ingredients came from Oregon.

October 26, 2009 | 0 Comments More