There are so many parts of the animal that are usable, though I usually stick to the more common ones. Bacon, of course, pork loin roasts, pork tenderloins, pork chops, pork ribs, other pork roasts, ham. Once in a while I will cook something like a boneless pork shoulder roast to use in things like a barbecue for summer sandwiches. Pork Barbecue is one of my more favorite things to serve on a bun. The terminology is different in some places. My mother-in-law called what I would term Sloppy Joes, "barbecue". But when I say Pork Barbecue, I mean the wonderfully tender shredded pork roast with barbecue sauce. Yum!
At this point I always fry a large onion, or two, depending on the amount of meat. I let the chopped onion get nicely golden, then add in some minced garlic for a few more minutes and then put the meat and barbecue sauce of choice into the mix and combine well. Heat through and you have some fine pork barbecue.
|Pork Chops with Sage & Currant Jam|
I make pork tenderloins all summer long on the grill. I love using the marinade for either chicken or pork tenderloins. I usually clean any fat and silver skin off the tenderloins, then cut them on a bias across the grain into three pieces. They are then about the size of a chicken breast. This marinade is so exceptionally good on either chicken or pork. The meat is great after a half hour of marinating, but can easily be left overnight if it is a time crunch. This is the marinade:
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 teaspoons coriander seed, ground
1 teaspoon cumin seeds, ground
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cardamom, ground
½ cup red wine vinegar
½ cup olive oil
Once the meat is marinated, grill to desired doneness. It is wonderful with a side of rice. I could go on and on, but all this is making me hungry! I hope some of these ideas will give you new avenues to explore.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.