Sira-sira store: ‘Pork’ it over

Friday, January 27, 2012

INTERNATIONALLY, pork has been declared as the other white meat. So fork it over; pork is good.

Boil cubed pork in a pot of water in which you add quartered onion, one diced carrot and sliced celery; reserve stock for use later.

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When the meat is done, it attains the pale color of chicken. Indeed, if you shred the pork, sauté it with garlic and onion, add the stock, shredded cabbage and sotanghon, you end up with a soup that traditionally uses chicken.

We’re talking about lean pork. One quick recipe is for cheeseburger pie. Stir fry one cup sliced button mushrooms; one small carrot, minced; one large chopped onion; one head garlic, minced; and one pound lean ground pork. When done, drain and add salt, oyster sauce and pepper to taste.

Spread ground pork in greased nine-inch pie plate; sprinkle with one cup shredded cheddar cheese. Blend one cup milk, one-half cup pancake mix and two eggs. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean.

What’s good about pork is that like chicken, you can remove the fatty portions. With beef, the fat is marbled into the meat, thus making it difficult to avoid the grease.

Since I am not a nutritionist, you don’t have to take my word hook, line and sinker.

Consult with your friendly nutritionist about pork. On your way to his or her office, drop by the mall to buy some of the ingredients for the recipes suggested here. As you read this, I will be in a tour around Asia.

Pork threads. Have on hand one pound pork, sliced into thin strips; garlic; Dijon style mustard; light soy sauce; lemon juice; ketchup; and honey.

To make dip, mix soy sauce, lemon juice, ketchup and one-half cup honey according to taste. If you like more flavor, add a bit of Dijon style mustard.

To make marinade, mix together minced garlic, Dijon style mustard, soy sauce, lemon juice and ketchup. Marinate meat in this mixture for at least 30 minutes. Soak bamboo skewers in warm water. Drain well before using.

To cook, thread pork in skewers. Grill or broil four to five minutes or until done. Serve with green salad and lemon juice.

Going to pot. To make this hearty casserole, have on hand four green onions; two pounds pork tenderloin or some other tender cuts you prefer, cut into one-inch-thick slices; two tablespoons peeled, sliced ginger; two tablespoons soy sauce; two tablespoons Worcestershire; one tablespoon fresh thyme, chopped (or one-half teaspoon dried); one-half teaspoon ground red pepper (cayenne); one-half teaspoon allspice; three large sweet potatoes, peeled and cut into chunks; one large, red bell pepper, cut into squares; one medium can pineapple chunks.

To cook: Mince two green onions; cut remaining green onions into two-inch pieces. In bowl, toss minced onions with pork, ginger, soy sauce, Worcestershire, thyme, cayenne and allspice. Cover pork slices and marinate 30 minutes.

In a casserole, toss sweet potatoes, red pepper, green onion pieces and oil. Pop veggies into oven and bake for 15 minutes, uncovered.

While it cooks, in 10-inch skillet over medium, cook one-half of pork (reserve marinade) in oil until browned. Place pork in bowl; repeat with remaining pork. Discard oil.

Pour pineapple and its juice into skillet, scraping to loosen any brown bits. Pour pineapple mixture, pork slices and any remaining marinade over vegetables in the casserole. Cook till pork and veggies are tender, stirring occasionally.