Greek Pork or Chicken Kebabs

Ingredients:

• 3 lbs boneless pork or chicken, diced into 1 1/4-inch cubes (or purchase pork stew meat)
• 1/2 cup olive oil
• 1/3 cup fresh lemon or lime juice
• 2 Tbsp red wine vinegar
• 6 t minced garlic
• 4 tsp dried or fresh oregano
• 1 Tbsp fresh basil (or 1 tsp dried)
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 tsp ground coriander
• Salt and freshly ground black pepper
• bamboo skewers 
• Tzatziki sauce (optional)
• Flatbread (optional)
• Greek salad (optional)

Directions:

Soak bamboo skewers in water for 5 minutes to prevent splintering. Combine olive oil, lemon/lime juice, vinegar, garlic, oregano, basil, thyme, coriander, salt & pepper in a gallon ziplock bag. Add pork or chicken and allow to marinate for 30-45 minutes. Heat up grill. Thread pork/chicken onto skewers and grill until no longer pink in the center. Serve with Tzatziki sauce, flatbread, and Greek salad.

Gourmet Ginger Pork Lettuce Wraps

Ingredients

• 2 pounds lean ground pork
• 1 T canola oil 
• 1/2 red onion, chopped
• 1/4 cup hoisin sauce
• 4 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon red wine vinegar
• 2 tablespoon reduced-sodium soy sauce (use gluten-free for GF recipe)
• 1 can (8 ounces) sliced water chestnuts, drained and slivered
• 1 large leek, chopped
• 1 tablespoon sesame oil
• Butter, Bibb, or Boston lettuce leaves
  
  Toppings:
• minced cabbage sprinkled with Thai chili sauce or Nuoc Cham Dipping Sauce (Oriental dipping sauce)
• pickled ginger
• 1 apple, sliced thin, sprinkled with lemon or lime juice
• 2 avocados, sliced thin
• 1-2 large carrots, julienned
• limes, sliced

Directions

Start browning ground pork in canola oil. Add red onion, hoisin sauce, garlic, ginger, red wine vinegar, soy sauce, water chestnuts, and leek. When cooked through, add sesame oil.

Serve warm with lettuce leaves. To eat, fill lettuce leaves with pork filling and top with whatever toppings you like. It's nice to have as many of these options as possible, and they all work together well, also.

Cranberry Bacon Pork Tenderloins

Pork Tenderloin
Bacon
1 can whole-berry or jellied cranberry sauce
¼ cup brown sugar
2 T spicy brown mustard
½ cup red wine

Chop pork tenderloins into thick rounds—about an inch and a half – 2 inches each. Wrap edges in a slice of bacon and secure with toothpick. Braise in hot oil in a pan briefly before placing in a casserole dish. In separate bowl, combine cranberry sauce, brown sugar, mustard, and red wine. Pour over tenderloins and bake at 350 degrees for about an hour.

Company Pork Chops

6-8 Porkchops
2 T lime juice
flour (to dredge)
1 pkg onion soup mix
pepper to taste
oil for browning
1-2 bay leaves
1 1/2 cups chicken broth
1/4 cup white wine (optional)
1/4 cup dehydrated onion

Sprinkle pork chops with lime juice. Drege in a misxture of flour, soup mix, & pepper. Brown both sides of chops lightly in oil and place in a casserole dish. Pour over a mixture of remaining ingredients. Bake at 350 degrees for 1 hour (or until done) or at 275 degrees for up to four hours (covered) or cook in a crock pot 6-8 hours on low. Remove foil for last ten minutes.

Pistachio Sausages or Patties

3 lbs ground pork

1/2 c pistachios, shelled (about 1 cup before you shell them)

1 clove garlic

1 1/2 t salt

1 T fresh parsley, chopped

1/2 t crushed red pepper

1 t coarsely ground black pepper

Extra black pepper to taste.

Mix all ingredients. For sausages, divide into four portions and roll into sausage shapes using plastic wrap. Otherwise they can be shaped into patties and eaten as the main course or hamburger style. Store mix in refrigerator until just before cooking. Discard plastic wrap. Coat surface with black pepper to taste. Grill over high heat until cooked through and browned, turning frequently.

This recipe comes from the Everybody Grills Cookbook.

Carne Adovada

Ingredients

2 tablespoons canola oil

3 tablespoons all-purpose flour (or Red Mill, gluten-free 1-to-1 flour)

4 tablespoons New Mexico red chili powder

2 1/2 cups warm water

3 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

1/3 teaspoon ground cumin

1 tablespoon salt

3 pounds cubed pork stew meat

Directions

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chili powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.

Place pork in a large baking pan or casserole pan. When chili mixture has cooled, add it to pork and mix until pork is covered with chili. Marinate pork for at least 12 hours or overnight.  Preheat oven to 325 degrees F (165 degrees C).  Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

I got this off of the following site: http://allrecipes.com/recipe/carne-adovada-2/detail.aspx

I just got back from New Mexico and this stuff is amazing!  It's also great with sopaipillas.  Rice and beans, of course, also make great sides.

Posole

Serves 8-10

2-3 lbs lean pork

2 large cans hominy, drained and rinsed

1 1/2 c onion, chopped

2 t garlic, minced

2 T chili powder

1 t paprika

3 cups chicken broth (Be sure to check label for gluten-free & Whole 30 recipes)

5 cups water

3 T bacon grease

(Only add salt and pepper at the end of cooking after tasting.)

Brown pork in 2 T bacon grease and put in crock pot.  Saute onion and garlic in remaining bacon grease and add to pork.  Add all remaining ingredients to crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Serve with your choice of the following garnishes and sides:

green chili, green onion, cilantro, lime wedges, sour cream, salsa, peppers, tortilla chips, flour or corn tortillas, fried bread. (Leave out tortillas & bread sides for Whole 30. Use gluten-free tortillas or chips for gluten-free dish.)

Chinese Egg Rolls

Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying

Preparation: Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove.


Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out. Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers. To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.


Serve with Sweet and Sour Sauce.*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.

Oriental Pork Pot-Stickers

Ingredients

Sauce:
½ - ¾ cup low-sodium soy sauce
¼ cup rice vinegar
2 T sesame seed oil
1 T mashed or minced ginger
1 T minced garlic
¼ cup green onion, diced

Pot-Stickers:
4-6 lbs ground pork
1 large head nappa cabbage, chopped (the best ones are the heavy ones)
3-4 large carrots (or equivalent in baby carrots), diced (a food processor works well)
½ cup low-sodium soy sauce
¼ cup sesame seed oil
2 T ginger, minced or mashed (not powdered)
2 T garlic, minced
¾-1 cup green onion, diced
4-5 pkgs. Round wonton wrappers (check expiration date – should be fresh!)
2 T cornstarch
½ cup water
Hot cooked rice

Directions:

1. Mix all ingredients for sauce and set aside. (If you had to use regular soy sauce instead of low-sodium, it may be too salty. Add about 3 T water.)

2. Put pork, cabbage shreds, carrots, soy sauce, sesame seed oil, ginger, garlic, and green onion in a large bowl. Remove your rings and bracelets and get ready for some gritty work. Dig in with your hands and mix all ingredients very, very well. Wash your hands thoroughly.

3. Spread wax paper on your table. Mix together the water and cornstarch in a small bowl. Place about 1 teaspoon of pork mixture into the middle of a wonton wrapper. Wet edges with cornstarch mixture with your finger. Fold wonton in half, creating a crescent shape. Tack together at top and create one fold on either side near the top and seal. (Tip: Keep wontons from drying out by laying a damp paper towel over them both before and after they are filled.)

4. To freeze: Layer a cookie sheet with wax paper and lay wontons on it closely, but without letting them touch. Freeze. Once they are mostly frozen, you can place them in a smaller container in between layers of wax paper. This will keep them from sticking together.

5. To cook: Bring a half-full pot of water to a boil. Drop in wontons – don’t over-crowd pot. Bring to a rolling boil. Add a cup of cold water. Bring to a rolling boil again. They should now be cooked through. Check the first one for doneness to be sure. Do the same for frozen wontons. (If they got stuck together while freezing, just put a chunk of them in together. They’ll free themselves in the hot water.) (Note: Wontons can also be fried in veggie oil after they’ve been boiled. It adds a different texture.) Serve with hot rice and with sauce spread over them.

This amount will be enough for about 4-5 meals for a family of 5.