Casual Fare

Asian Pork Tenderloin Salad

Combine spices in a small bowl. Rub spice mixture evenly over all surfaces of tenderloins. (Pork may be covered and refrigerated up to several hours at this point to boost flavours.) Preheat barbecue on high; reduce heat to medium. Grill

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Asian Pulled Pork

Combine 1 Tbsp/15 mL vermouth or sake, 1 Tbsp/15 mL hoisin sauce, brown sugar and 2 cloves garlic. Rub evenly over pork. Cover and marinate in the refrigerator 24 hours. Remove roast; sprinkle with salt. Heat oil in a Dutch

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Baja Pork Wraps

Combine first amounts of garlic and cumin with coriander and chili powder. Rub on all surfaces of pork tenderloins. Roast at 375ºF/200ºC to an internal temperature of 155-160ºF (68-71ºC), about 30 to 35 minutes. Remove from oven; tent loosely with

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Barbados Chops with Black Bean Relish

Place pork chops in a large plastic bag or non-metal sealable container. Combine 1 Tbsp/15 mL canola oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Pour over pork. Seal and refrigerate 4 to 24 hours. Meanwhile prepare relish. Heat

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Barbecued Asian Back Ribs

Pre-heat oven to 325°F (160°C). Lift and peel the skin from the back of each rack of ribs. Place ribs in a 2″/5 cm deep baking sheet or dish with water;cover with foil. Bake at 325ºF (160ºC) for about 1

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Barbecued Riblets

Riblets, from the shoulder and neck, are inexpensive. Oddly shaped, with a lot of bone, and with only a modest amount of meat, they are never-the-less very tasty. In a large saucepan, cover riblets with cold water and add onions,

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Bavarian Schnitzel

Beat egg with water. Combine bread crumbs with thyme, salt and pepper. One by one, dredge pork slices with flour; dip in egg/water mixture and then into bread crumb mixture.Heat oil in large frypan over medium-high heat. When hot, add

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Beer Marinated Pork Ribs

If using back ribs, lift and peel the skin from the back of each rack of ribs. Place the pork in a large plastic bag, non-metal bowl or sealable container. Blend remaining ingredients and pour over pork; seal or cover

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Asian Spiced Back Ribs with Honey Soy Glaze

Lift and peel the skin from the back of each rack of ribs. Combine brown sugar, ginger, salt, cayenne pepper, pepper and garlic powder. Rub generously over both sides of each rack. Roast at 350ºF (180ºC) for about 1 1/2

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Asian Wraps

Sauté pork and ginger in a non-stick skillet until no pink remains. Drain. Stir in green onions and hoisin sauce. Cook bean thread noodles according to package instructions; cool and drain. Toss noodles in sesame oil. Soak a rice paper

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