Dead Easy Marinated Pork
1-2 lbs boneless pork chops, pork cutlets
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp dried rosemary
Marinate the pork at least one hour in the mixture of olive oil, lemon juice and rosemary. Over medium heat, saute the marinade and the pork until no longer pink. Good paired with roasted rosemary new potatoes and sauteed apples with onion.
Submitted by Louise Hadden
Ham and Roasted Vegetables
6 medium potatoes, peeled and cubed
5 carrots, julienned
1 medium turnip, peeled and cubed
1 large onion, cut thinly
6 slices of fully cooked ham, halved
2 Tbsp brown sugar
1/4 cup concentrated orange juice
1 tsp grated orange peel
1 tsp horseradish
Line two non-stick baking pans with foil. Add potatoes, carrots, turnip and onion; generously coat with non-stick cooking spray. Bake uncovered at 425F for 25-30 minutes or until tender. Arrange ham slices over the vegetables. In a bowl, combine the remaining ingredients. Spoon over ham and vegetables. Cover and bake 10 minutes longer or until ham is heated through. Makes six servings.
Submitted by S Post
Slow Cooked Pork Ribs
3 – 4 LBS of pork side ribs
1/3 bottle Diana’s Honey BBQ sauce
2 red peppers, sliced in quarters
1 onion, sliced
Broil ribs on low in oven or at 300F on BBQ until partially cooked. Cut into pieces of 2 to 3/rib size. Place onions and peppers in a slow cooker turned on high. Place ribs in slow cooker pouring BBQ sauce over each layer. Cook for approximately 4 hrs or until meat falls off bone. Serve with rice. Use the sauce to pour over rice.
Submitted by Debora Miscione
Pork Pata with Anise
1 kg pork pata (leg), cut up
1 pouch (200g) DEL MONTE Tomato Sauce
1 head garlic, crushed
2 Tbsp brown sugar
¼ tsp pepper
2 Tbsp soy sauce
1 Tbsp calamansi (lemon) juice
1-1/4 cups water
1 pc laurel leaf (bay leaf)
1 pc star anise
1/4 kg Baguio beans (snap beans),sliced diagonally 2
1 Tbsp cornstarch, dissolved in 1 Tbsp water
4 pcs medium saba (plantain) bananas, each sliced into 3
1.In a casserole, marinate pork pata in DEL MONTE Tomato Sauce, garlic, sugar, 1/4 tsp pepper, soy sauce and calamansi juice for 30 minutes.
2. Add 1-1/4 cups water, laurel leaf and anise. Simmer over low heat for 45 minutes or until tender. Add Baguio beans, cornstarch and saba. Simmer until beans are cooked.
MAKES 8 SERVINGS.
- submitted by Brenda B. Estacio