Tag Archives: Pork

Bonnie and Grandma Ruth’s Pork Pie

I grew up eating Bonnie’s pork pie; my mom also makes this recipe, and now we have started!  This recipe makes one absolutely gigantic meat pie, or two normal-sized pies.  If you want two pies, just make sure you have enough pie dough to line two pie plates.

Pork Pie

While I'm not the Queen of Piecrusts, this is what a single pie -- less about 1/3 cup filling -- looks like.


  • Pie crust for 10” covered pie (roll out 2 rounds)
  • 3 lbs lean ground pork
  • 2 small onions, minced
  • ¾ cup boiling water
  • 2 cloves garlic, minced
  • 2 ½ tsp salt
  • ½ tsp celery salt
  • ½ tsp freshly ground black pepper
  • ½ tsp sage
  • 2 pinches ground cloves
  • 4 to 5 medium potatoes, peeled and chopped roughly
  1. Cook pork over low heat with a little water, and drain off excess fat with a spoon.
  2. Add all the rest of the ingredients, stirring constantly until the meat loses its pink colour, and liquid has reduced by half.
  3. Cover and cook 45 minutes longer.
  4. Meanwhile, boil potatoes until tender, drain, and then mash them.
  5. Mix the potatoes into the cooked meat mixture, and cool.
  6. Preheat oven to 450F
  7. Lay one of the piecrust rounds into a 10” pie plate.
  8. Fill the pie so that the mixture forms a high mound.
  9. Cover with remaining  pie dough round, seal, and cut some venting holes.
  10. Bake at 450F for 10 minutes.
  11. Reduce heat to 350F, and continue baking for 30 to 40 minutes, or until crust is golden and baked through.
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Filed under Main Course, Protein

West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Filed under food, Main Course, Marinade, Protein

Pork Tenderloin, Lo Mein Style

  • 4 dried Chinese mushrooms
  • ¼ cup hot water (don’t discard the water)
  • 1 pork tenderloin, about 1 lb
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • Chinese noodles (we like Rooster Brand noodles, and use 1-2 squares per person — these are not really “instant” noodles)
  • 2 Tablespoons vegetable oil
  • 1 slice fresh ginger, minced or shredded
  • 2 cloves garlic, minced
  • 1 cooking onion, cut into bite-sized pieces
  • 1 large stem of broccoli, cut into bite-sized pieces
  • 1 large carrot, shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Asian sesame oil

Soak mushrooms in the ¼ cup hot water until soft, about 15 minutes.  Drain, reserving liquid (pour through a paper towel to sieve, if desired).  Remove and discard mushroom stems.  Cut caps into shreds or tiny pieces.   To reserved mushroom water, add the soy sauce and oyster sauce.

Slice tenderloin horizontally, with the grain, so that you have two long pieces.  Cut these against the grain, into strips about 1/4 “ thick.

In a bowl, toss pork tenderloin with cornstarch and salt.

Meanwhile, in a large pot of boiling water, cook the noodles until just tender, according to the package directions, or 5 to 7 minutes.

In a wok, heat vegetable oil until just smoking.  Add ginger and garlic and stir-fry until fragrant, about 20 seconds.  Add pork and stir-fry until meat loses its pink colour, about 3 minutes.

Mix together the reserved mushroom water, the soy sauce, and the oyster sauce, and set aside.

Add all of the vegetables, and the mushrooms.  Stir-fry until warmed through, about 1 to 2 minutes.

Add the sauce mixture, and the noodles.  Toss and stir-fry, coating to mix, until noodles are hot, about 3 minutes.  Drizzle with sesame oil and serve.

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Slow cooker shredded pork shoulder

This is great for burritos or sandwiches.

  • 2lb boneless pork shoulder roast, cut into 2″ pieces
  • salt
  • freshly ground black pepper

Sprinkle the pork generously with the salt and pepper.  Place in a 3.5-or 4- quart slow cooker.

Place the following 5 ingredients inside a six-inch square of double-thickness cheese cloth (or a coffee filter tied with cotton string).  Tie the corners diagonally one way, then the other:

  • 1 tablespoon whole black peppercorns
  • 2 teaspoons cumin seeds
  • 4 cloves garlic, sliced
  • 1 teaspoon dried oregano leaves, crushed
  • 3 bay leaves, broken up

Place bouquet garni into crock pot.  Into the slow cooker pour:

  • 2   14-ounce cans organic chicken broth, undiluted

Cover and cook on low-heat setting for approximately 12 hours.  Using a slotted spoon, remove meat from slow cooker.  Discard bouquet garni and cooking liquid.  Using two forks, pull meat apart into shreds; discard any fat. ( If desired, sprinkle meat with some freshly squeezed lime juice and finely shredded lime peel to use in burritos.)

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Grandma Robertson’s Shortbread

This dough is meant to be rolled, cut, and baked at 350F, until slightly browned:

  • 1 lb butter
  • pinch salt
  • 1 cup brown sugar
  • 4 cups + 1 cup flour

Cream butter, sugar, and salt.  Add flour, one cup at a time, using four cups.  use last cup for roll out.  Dough should not be too stiff, but should be stiff enough to roll out to a 1/4″ to 1/2″ thickness.

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Filed under "Sweets"/Cakes/Etc, food

Grandma Ruth and Grandma Anna’s Stuffed Peppers


This is one of those evolving family recipes that has no written recipe — it is one that we just watch and learn, and then “do”, each with our own twist. My grandmother, who was of Hungarian/Austrian descent made them, so my mother made them, and now I make them.  Of course, I don’t use a written recipe, so this is just a vague approximation…

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 ¼ teaspoon minced dried onion
  • ¾ teaspoon freshly ground black pepper
  • 1 to 1 ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ to 2 cups parboiled rice, uncooked
  • Green or red peppers, up to four
  • 1 large tin tomato juice, organic, low-sodium
  • Water

Wash peppers, then cut tops off, and hollow out, discarding the insides and the tops. If they will not stand up by themselves, slice of a tiny amount from the bottom, without cutting through to the inside. Set aside.

In a large bowl, gently mix together ground beef and ground pork with a fork. About half way through mixing together, add dried onion, black pepper, salt, and garlic powder, mix gently. Add rice, and mix in with hands – do not “mash” or the mixture will get tough.

Loosely fill each pepper with the meat and rice mixture, leaving a space of about ½” at the top. Leave any leftover mixture in the bowl. Place the stuffed peppers into a very large casserole dish that is stovetop-safe, so that they have plenty of room around each other, and about 2” or 3” above. Slowly pour the tomato juice into the casserole dish.

With the extra mixture left in the bowl, create meatballs approximately 1 ½ Tablespoon in size, and drop into the tomato juice in the casserole. Give the casserole a very gentle stir to make sure that nothing is sticking. Add some water to the casserole so that the meatballs are well covered, and “floating”; the peppers need to have only about ½” above the liquid. With a spoon, scoop up some liquid, and fill each pepper with it. The rice will need to absorb this liquid to cook properly.

Set onto a stovetop, and bring to a boil. Reduce heat so that the tomato juice comes to a simmer, and put the lid on. “Cook until done”! This will take at least a couple of hours. During the cooking time, it is necessary to give the peppers and meatballs a gentle stir a few times, and to “refill” the peppers with liquid. It also might be necessary to add more liquid – either tomato juice or water – to the casserole.

My mom adds carrots to this dish, but the combination of carrots and tomato juice is not one that I’m fond of 😉 .

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Ruby’s Pancit

Another favourite of ours from sweet Ruby!  And another that always tastes so much better when she makes it — without a recipe.  I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well!  Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks from one’s head and one’s heart and adds ingredients by feel and by eye.

  • 1/2 lb side pork or chicken, cut into thin strips
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 Tablespoons cooking oil
  • 3 to 4 Tablespoons oyster sauce
  • 1 medium carrot, julienned
  • 1 cup shredded cabbage
  • 1 lb rice vermicelli sticks (soaked in warm water for 30 minutes and drained well)
  • 1 green onion, chopped
  • 2 eggs, hard boiled, shelled and sliced

Using a wok or a large frying pan, sauté garlic in hot oil until brown.  Add onion and sauté until transparent.  Add pork then cook until meat is opaque in colour and no longer pink.

Add oyster sauce, then the carrot strips.  When carrot is tender, add cabbage and rice sticks.  Stir fry until noodles are tender.  Garnish with green onions and eggs.  Serve warm.  YIELD: 5 to 6 servings.  (I will even eat this cold right out of the fridge when Ruby has brought some over!!!)

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