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 15 Pork
Dishes

Ocampo, Christein Jeffrey R.

12-Reyes
MINI TASK 1
 CREAMY PORK
BAC O N P E S T O PA S TA
 I N G R E D I E NT S

 6 strips bacon, sliced

 2 boneless,pork, sliced
 2 teaspoons salt
 1 teaspoon pepper
 1 teaspoon garlic powder
 2 onions, sliced
 4 cloves garlic, minced
 5 oz spinach(140 g)
 5 cups milk(1.2 L)
 1 lb fettuccine(455 g)
 ½ cup pesto(110 g)
 1 cup parmesan cheese(110 g), plus more for serving
 fresh parsley, chopped, for serving
 PREPARATION

 Preparation
 In a large pot or Dutch oven over medium-high heat, cook the
bacon until crispy. Add pork and season with salt, pepper, and
garlic powder. Cook until the pork is no longer pink, then remove
from the pot and set aside.
 Add the onions and garlic and cook to the pot and cook until
softened. When onions are caramelized, add spinach and cook
until wilted. Add the milk and bring to boil. Add the fettuccine to
the boiling milk and cover. Cook the fettuccine over medium heat
until the milk thickens and the pasta is cooked, about 7 minutes.
 Return the pork to the pot. Stir in the pesto and Parmesan.
Garnish with parsley and more Parmesan.
 Enjoy!
HONEY-GLAZED
FRIED PORK
 INGREDIENTS

 2 tablespoons salt
 3 tablespoons black pepper
 2 tablespoons onion powder
 2 tablespoons garlic powder
 3 tablespoons paprika
 2 tablespoons ground cumin
 2 tablespoons dried oregano
 2 teaspoons cayenne powder
 3 cups all-purpose flour(375 g)
 4 bone-in, skin-on pork
 3 cups buttermilk(720 mL)
 peanut or vegetable oil, for frying
 honey, for serving
 PREPARATION
 In a medium bowl, add the salt, pepper, onion powder, garlic powder,
paprika, cumin, oregano, and cayenne and mix until combined. In a another
medium bowl, combine half of the spice mix with the flour, mixing until the
spices are evenly distributed.
 Add the pork to a large bowl and sprinkle with the remaining spice
blend. Mix until all the pork pieces are evenly coated.
 Pour the buttermilk over the pork and stir until the residual spices from
the pork have blended in with the buttermilk to create a light orange color.
Marinate the pork in the fridge for 2 hours, or overnight.
 Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
 Dredge each piece of pork in the flour, shaking off any excess. Dip them
back into the buttermilk mixture, then back into the flour. Make sure to shake
off excess flour or it’ll burn while frying.
 Fry 3-4 pork pieces at a time, occasionally turning them over. Cook for
10-12 minutes, until golden brown, crispy, and the internal temperature
reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let
excess oil drain off.
 Drizzle the pork with honey, then serve.
 Enjoy!
CREAMY LEMON
BUTTERED PORK
 INGREDIENTS

 6 pork steaks
 1 tablespoon paprika
 salt, to taste
 pepper, to taste
 3 tablespoons unsalted butter
 3 cloves garlic
 ½ cup heavy cream(120 mL)
 ¼ cup parmesan cheese(30 g)
 1 lemon, juiced
 2 cups fresh baby spinach(85 g)
 1 teaspoon dried thyme
 1 cup pork broth(240 mL)
 PREPARATION

 Season pork with salt, pepper, and paprika.

 Melt 2 Tbsp. butter in a large oven-proof skillet over
medium high heat. pork, skin-side down, and sear both sides
until golden brown. Drain excess fat and set aside.
 Melt 1 Tbsp. butter in the skillet. Add garlic, stir until
fragrant, then add pork broth, heavy cream, Parmesan, lemon
juice, thyme, and stir. Bring to boil, then reduce heat to low.
 Stir in spinach, simmer until spinach has wilted and the
sauce has thickened.
 Return pork to the skillet. Bake at 400˚F (200˚C) for 25
minutes.
 Enjoy!
COZY PORK
DUMPLINGS
 INGREDIENTS FOR
THE SOUP

 2 tablespoons vegetable oil

 2 lb pork (905 g), cubed
 1 cup diced yellow onion
 1 cup sliced carrot
 3 cloves garlic cloves, minced
 1 teaspoon salt
 5 tablespoons unsalted butter
 6 tablespoons all-purpose flour
 6 cups chicken broth(1 ½ L)
 ½ cup heavy cream(120 mL)
 ½ teaspoon dried thyme
 2 bay leaves
 1 ½ cups frozen peas(225 g)
 4 tablespoons fresh parsley, minced
 INGREDIENTS FOR
THE DUMPLINGS

 DUMPLINGS

 2 cups all-purpose flour(250 g)

 1 tablespoon baking powder

 ½ teaspoon salt

 ½ teaspoon pepper

 1 ⅓ cups heavy cream(320 mL)

 PREPARATION

 In a 6-quart Dutch oven, heat the vegetable oil over

medium-high heat. Add the chicken and cook until browned
on both sides. Remove from the pot and set aside.
 Add carrot and onion and cook until just tender, about 3
minutes.
 Add the garlic and stir for another minute, until fragrant.
 Reduce the heat to medium-low and add the butter and
flour, stirring constantly for 3 minutes to prevent lumps from
forming.
 Add the pork and any accumulated juices back to the pot
and stir to coat in the roux.
 Add the pork broth, cream, thyme, and bay leaves and bring to a
simmer. Once soup is at a simmer, add the frozen peas, cover, and cook
for 15 minutes.
 Make the dumplings: In a large bowl, combine the flour, baking
powder, salt, pepper, and cream. Stir until mixture comes together into
single mass of dough.
 Using a large spoon or ice cream scoop, form the dough into small
round balls about 1 inch (2 ½ cm) in diameter (the dough should yield
14-16 dumplings).
 Place the dough balls in the simmering soup (making sure they
don’t touch), add the parsley, and cover. Let the soup simmer for 15
minutes, or until the dumplings are cooked through.
 Ladle into bowls, giving 1-2 dumplings per serving.
 Enjoy!
EASY BBQ
PORKRING
 INGREDIENTS

 2 ½ cups cooked pork(375 g), shredded

 1 cup red onion(150 g), diced

 1 cup BBQ sauce(290 g)

 1 cup mozzarella cheese(115 g)

 16 pieces crescent dough, 2 cans

 ranch dressing, to taste

 PREPARATION

 Preheat oven to 375˚F (190˚C).

 In a large bowl, combine shredded pork ,red onion, and BBQ sauce.
 Place a small bowl, filled with mozzarella cheese, in the middle of a
greased baking pan and arrange crescent dough triangles around the bowl
with the smallest angle on the outside.
 Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ
pork mixture on top of the cheese, also in a circular shape. Top with the rest
of the mozzarella.
 Lay the top of the triangle over the filling and repeat until the all of the
triangles have been wrapped around the filling.
 Bake for 25 minutes or until golden brown.
 Cut into pieces and serve with choice dressing in a bowl in the middle.
 Enjoy!
 PORK AND
AVOCADO SALAD
 INGREDIENTS

 4 strips of pork
 1 head romaine lettuce, chopped
 ½ cup cherry tomato(100 g), halved
 ½ red onion, thinly sliced
 2 avocados, chopped
 CHICKEN MARINADE
 1 tablespoon olive oil
 1 teaspoon salt
 2 cloves garlic, minced
 1 jalapeño pepper, minced
 ½ teaspoon chili powder
 1 tablespoon honey
 4 tablespoons lime juice
 DRESSING
 4 tablespoons olive oil
 2 tablespoons honey
 1 teaspoon salt
 ½ teaspoon pepper
 4 tablespoons lime juice
 PREPARATION

 Preparation
 In a medium bowl, combine all the ingredients for the pork
marinade.
 Toss in the pork and marinate for at least one hour.
 In a cast-iron skillet, cook chicken on high heat until there is a nice
sear on the surface of the pork, and the inside is no longer pink.
Roughly four minutes each side. Set chicken aside.
 Place chopped lettuce, tomatoes, red onion, and avocados in a large
salad bowl.
 Slice cooked pork and add to the salad bowl.
 In a small bowl, combine all the ingredients for the dressing. Mix
well.
 Toss the salad with the dressing and serve immediately.
 Enjoy!
EASY BUTTERED
PORK
 INGREDIENTS

 2 lb pork (910 g), cubed

 salt, to taste
 pepper, to taste
 2 teaspoons chili powder, divided
 ½ teaspoon turmeric
 6 tablespoons butter, divided
 1 ½ cups yellow onion(225 g), diced
 3 teaspoons garam masala
 1 teaspoon cumin
 1 teaspoon cayenne pepper
 1 tablespoon ginger, grated
 3 cloves garlic, minced
 1 cinnamon, 3 inch (8 cm) stick
 14 oz tomato sauce(395 g)
 1 cup water(240 mL)
 1 cup heavy cream(240 mL)
 rice, for serving
 fresh cilantro, chopped for garnish
 PREPARATION

 In a large bowl, season the pork with salt, pepper, 1 teaspoon of chili powder,
and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
 Melt 2 tablespoons of butter in a large pot over medium heat. Brown the pork ,
then remove from the pot.
 Melt another 2 tablespoons of butter in the pot, then add the onion, garam
masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne,
cinnamon, salt and pepper. Cook until fragrant.
 Add the tomato sauce and bring to a simmer.
 Add the water and cream and return to a simmer.
 Return the pork to the pot, cover, and simmer for another 10-15 minutes.
 Stir in the last 2 tablespoons of butter and season with more salt and pepper to
taste.
 Serve the pork over rice and garnish with cilantro.
 Enjoy!
PORK FAJITAS
 INGREDIENTS

 2 tablespoons olive oil

 1 onion, diced
 1 red pepper, diced
 1 yellow pepper, diced
 1 green pepper, diced
 salt, to taste
 pepper, to taste
 ½ cup shredded cheddar cheese(50 g)
 4 oz pepper jack cheese(125 g), cubed
 4 oz cream cheese(110 g)
 1 lbs pork
 1 tablespoon chili powder
 1 tablespoon cumin
 1 teaspoon garlic powde
 PREPARATION

 Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper
until soft and slightly caramelized. Remove from heat.
 Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly
incorporated.
 Season pork with the salt, chili powder, cumin, and garlic powder, evenly
rubbing the spices over the chicken.
 Slice a pocket in the chicken horizontally and fill the pocket with a heaping
spoonful of the fajita mixture.
 Repeat for all pork and remove any excess fajita mixture from the pan.
 Heat pan over medium heat. If needed, add olive oil.
 Cook the stuffed pork until chicken is cooked through and cheese is melted,
about 7 minutes on each side.
 Serve with salsa, sour cream, and guacamole!
 Enjoy!
 CREAMY
MUSHROOM
PORKPASTA
 INGREDIENTS

 3 tablespoons olive oil

 1 ½ lb pork (750 g), cubed
 ½ yellow onion, diced
 salt, to taste
 pepper, to taste
 2 cups cremini mushroom(150 g)
 3 cloves garlic, minced
 1 teaspoon dried thyme
 2 teaspoons paprika
 4 cups pork broth(960 mL)
 1 cup heavy cream(240 mL)
 1 lb farfalle pasta(500 g)
 5 oz spinach(150 g)
 1 cup parmesan cheese(110 g)
 PREPARATION

 Preparation
 Heat 2 tablespoons olive oil in a large pot on
medium heat. Add pork, salt and pepper, and brown -
make sure to cook through. Set pork aside.
 Add 1 tablespoon olive oil and the onion into the
pot and stir. Cook down for 1-2 minutes.
 Add mushrooms and garlic, and stir to incorporate
with the onion. Season with salt and pepper to taste as
well as thyme and paprika. Stir to evenly season.
 Add chicken broth and heavy cream to the pot and
stir. Bring to a boil, then add the farfalle pasta.
 Cook according to package instructions, being sure
to stir every 1-2 minutes to keep the pasta from
clumping together. (Cook time may be a little longer in
this recipe than when the pasta is boiled in water.)
 When the farfalle pasta is al dente, add the spinach
and pork and stir until the spinach cooks down and
incorporates.
 Add parmesan and stir until it’s well-incorporated
and you’re left with a smooth sauce.
 Top off with extra parmesan and serve.
 Enjoy!
PORKPARM
LASAGNA
 INGREDIENTS

 3kilos of pork
 salt, to taste
 pepper, to taste
 1 cup all-purpose flour(125 g)
 5 eggs, divided
 2 cups italian bread crumbs(230 g)
 vegetable oil, for frying
 2 cups ricotta cheese
 24 oz marinara sauce(680 g)
 8 lasagna noodles
 1 ½ cups shredded mozzarella cheese(150 g)
 1 ½ cups shredded parmesan cheese(160 g)
 fresh basil, to garnish
 PREPARATION

 Cut pork in half (pound thin if necessary) and season with

salt and pepper.
 Add the flour, 4 eggs, and bread crumbs to 3 separate
shallow dishes. Beat the eggs. Coat the pork in the flour, then
the eggs, and finally in the bread crumbs.
 Heat the vegetable oil in a cast iron skillet over medium
heat. Fry the pork on both sides until golden brown, about 4
minutes on each side. Let drain on paper towels.
 In a medium bowl, combine the ricotta cheese and the
remaining egg.
 Preheat the oven to 350°F (180°C)
 Spread about ⅓ of the marinara sauce over the bottom of
a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta
mixture, and 3 pork cutlets. Sprinkle with ½ cup of
mozzarella and ½ cup of Parmesan cheese. Repeat to make
another layer, then finish with the remaining sauce and
mozzarella and Parmesan cheeses.
 Cover with foil and bake for 45-60 minutes, uncovering
the lasagna for the last 10 minutes of baking.
 Serve with a sprinkle of fresh basil.
 Enjoy!
LIME PORKBLACK
BEAN RICE
 INGREDIENTS

 4 slices of pork
 1 cup white rice(200 g)
 1 ½ cups chicken broth(355 mL)
 2 tablespoons olive oil
 ½ onion, diced
 4 cloves garlic, minced
 ½ cup fresh cilantro(20 g), chopped
 1 can black beans, drained
 1 lime
 salt, to taste
 pepper, to taste
 PREPARATION

 Season both sides of the pork with salt and pepper.

 In a large skillet, add the olive oil and place the pork skin side down for
about 5 minutes or until skin is golden brown. Flip the pork and cook for
another 3 minutes.

 Take the pork out and add the onions and cook until they’re translucent,
about 5 minutes.

 Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.

 Add the garlic then pour in the chicken stock and place the chicken on
top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or
until rice is cooked.

 Once cooked, take the pork out and add in the cilantro, black beans, and
the juice of one lime. Mix until well-incorporated.

 Serve the pork over rice and garnish with cilantro.

 Enjoy!
BACON GUACAMOLE
BOMBS
 INGREDIENTS

 2 ripe avocados
 ½ white onion, finely chopped
 ½ tomato, chopped
 2 tablespoons chopped fresh cilantro
 ½ tablespoon kosher salt, plus more to taste
 2 tablespoons fresh lime juice
 black pepper, to taste
 8 strips bacon
 1 tablespoon canola oi
 PREPARATION

 Preheat the oven to 400°F (200°C).

 Using a knife, cut around the pit of each avocado,
separating the halves from each other. Remove the pits and
use a spoon to scoop out the flesh.
 In a large bowl, combine the avocado, onion, tomato,
cilantro, salt, and lime juice. Mash and stir with a fork until
there are no large chunks of avocado left.
 Season the pork with salt and pepper on all sides. Slice
chicken breasts in half crosswise.
 Cut a slit in the center of each half to make a pocket. Take
a heaping spoonful of the guacamole and pack it into the
pocket. Pinch the edges closed.
 Wrap each pork with 2 strips of bacon, making
sure the ends of the bacon all end up on the same side
of the pork.
 Heat oil in a large pan over high heat. Sear the
bacon-wrapped pork for 2-3 minutes on each side.
Remember to sear the sides of the pork as well.
 Transfer the pork to a baking dish and bake for 10
minutes, or until cooked through and the internal
temperature reaches 165°F (75°C). Serve immediately.
 Enjoy!
PORK POT PIE
 INGREDIENTS

 1 tablespoon olive oil

 1 ½ lb pork (680 g), cubed
 salt, to taste
 pepper, to taste
 ½ white onion, chopped
 2 cloves garlic, minced
 1 cup yukon gold potato(225 g), cubed
 2 cups frozen pea and carrot(300 g)
 4 tablespoons butter
 4 tablespoons all-purpose flour
 2 cups chicken broth(480 mL)
 1 frozen prepared pie crust, thawed
 1 egg, beaten
 PREPARATION

 Preparation
 Heat the oil in a cast-iron skillet. Add the pork , season with salt and pepper,
and cook until the meat is golden brown on the outside and no longer pink in the
center. Remove pork from the pan and set aside.
 Preheat the oven to 400˚F (200˚C)
 To the same skillet, add the onion and garlic. Sauté until translucent. Add the
potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add
the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and
quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken
the sauce. Season with salt and pepper and remove from the heat.
 Place the pie crust over the chicken and vegetable mixture and carefully seal
along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut
3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
 Enjoy!
PORK AND VEGGIE
STIR-FRY
 INGREDIENTS

 1 lb pork (455 g), cubed

 salt, to taste
 pepper, to taste
 1 lb broccoli florets(455 g)
 8 oz mushroom(225 g), sliced
 3 tablespoons oil, for frying
 SAUCE
 3 cloves garlic, minced
 1 tablespoon ginger, minced
 2 teaspoons sesame oil
 ⅓ cup reduced sodium soy sauce(80 mL)
 1 tablespoon brown sugar
 1 cup chicken broth(240 mL)
 ¼ cup flour(30 g)
 PREPARATION

 In a large pan on medium-high heat, add 1 tablespoon of oil. Once

the oil is hot, add pork, season with salt and pepper, and sauté until
cooked through and browned. Remove cooked pork from pan and set
aside.
 In the same pan, heat 1 tablespoon of oil and add mushrooms.
When the mushrooms start to soften, add broccoli florets and stir-fry
until the broccoli is tender. Remove cooked mushrooms and broccoli
from the pan and set aside.
 Add 1 tablespoon of oil to the pan and sauté garlic and ginger until
fragrant. Add the remaining sauce ingredients and stir until smooth.
 Return the pork and vegetables to the saucy pan, stir until heated
through.
 Serve with hot rice or noodles.
 Enjoy!
 CHEESY
PORKBROCCOLI
BAKE
 INGREDIENTS

 1 cup long grain rice(200 g)

 ¼ teaspoon black pepper

 ½ teaspoon onion powder

 1 can cream of pork

 1 cup shredded cheddar cheese(100 g)

 2 cups broccoli(300 g), diced

 1 ½ cups pork broth(360 mL)

 cheddar cheese, for topping

 PREPARATION

 Heat oven to 375°F (190°C).

 In a casserole dish, combine rice, pepper, onion
powder, cream of pork, cheese, broccoli, and pork
stock. Mix until everything is combined.
 Lay chicken on top of the rice mixture. Space
evenly.
 Cover with foil and bake for 50 minutes.
 Take off cover and top the pork with more cheese.
Bake uncovered for another 5 minutes or until cheese
is melted.
 Enjoy!