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Pork Recipes


 Americas Cut Caribbean Grill
 Ribsticking ribs
 Pork Chilli
 Intoxicated Pork chops
 Pineapple & Sweet Potato Kebabs
 Glazed RoastRib of Pork
 Barbeque Pork For Sandwiches
 Gammon Steaks with Whiskey Sauce
 Korean Beef or Pork Ribs
 Cabbage Rolls
 Apple Orchard Pork Chops
 Pork Ribs with A Chilli & WaterMelon Sauce
 Pork Mini Roast with Lemon Herbs
 Quick Cook Pork Chops with Portuguese Rub
 King Henry Pork Cutlet with Apple Cider Relish
 Pork Steaks and Salsa Verde
 Smokehouse Ribs
 BBQ Pork with Apricot Mustard
 Roast Pork Calypso
 Chorizo Sausage de Sorora
 Pork Chops Mastaccio
 Grilled Pork Tenderloin on Cashew Rice with Garlic-Cilantro Butter

America's Cut Caribbean Grill

Prep: 5 min, Marinate: 3:00, Cook: 20 min

4 America's cut pork chops, 1-1/2 inch thick
1 large red onion, sliced
3/4 cup lime juice
1/2 tsp. cayenne pepper


Arrange pork in a single layer in a non-reactive pan or dish. Combine remaining ingredients in a bowl and pour over pork, turning pork to coat. Cover and marinate in refrigerator at least 3 hours. Prepare medium-hot coals in covered grill, banking coals on sides of grill. Remove chops from marinade, reserving marinade. Place chops on grill and grill over indirect heat 15-18 minutes, turning once. Heat marinade to boiling, serve with pork. 

Rib-Sticking Ribs

4 pounds Armour boneless country-style ribs
1 6-ounce can tomato paste
1/2 cup packed brown sugar
1/4 cup frozen orange juice concentrate thawed
2 tablespoons red wine vingar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper


Cut ribs into serving portions. Combine remaining ingredients; mix well. Prepare covered grill with drip pan in center, banked by slow coals.Place ribs on grill; cover and cook about 20 minutes; turn ribs, cook,covered, 20 minutes more. Brush ribs with sauce and cook, covered,25 - 35 minutes more or till very tender, turning and brushing frequently with sauce.
Servings: 6
Prep Time: 1.5 hours
Preparation: Grill 

Pork Chille

4 lb pork roast rib end -- boned, diced 2lb12oz
2 tbs paprika, hot
1/4 tsp cayenne pepper
2 tsp oregano
1 tsp cumin powder
1 head garlic peeled and chopped
2  chili peppers, red  sliced
2 tbs Soy Domenico tangerine vinegar
fresh chilli to own taste
4 medium onions
2 tbs oil or rendered pork fat
4 oz smoked bacon rind or ham hock
4 medium potatoes sweet -- peeled and diced
1 cup tomatoes crushed
stock, beer or water to cover


Bone and dice the rib end of pork. You should get about 70% of the original weight.A 4 lb roast gives about 2-3/4 lb of diced meat. Put the dice of pork, the spices and chopped garlic into a bowl and pour the vinegar over them. Mix well, and allow to marinate overnight in the refrigerator.Pour the oil or rendered fat over them and mix well. Add the onions and chiles, and the diced potatoes. Put this in a 350 oven to brown. When it is well browned, transfer to a heavy pot. Deglaze the pan and add the chiles and the bacon skin, and chopped tomatoes to the pot. Cover the contents by half an inch or so with stock, beer or water, or any combination thereof. Bring to the boil, and simmer slowly until the meat is tender. 

Intoxicated Pork Chops

4 thick lean pork chops
salt and pepper
¼ cup olive oil
2 garlic cloves, crushed
3 tablespoons chopped parsley
½ cup rose or light red wine
spig of parsley


 Season the chops with salt and pepper. Heat the oil, garlic and parsley in a wide saucepan with lid and when hot put in the chops. Fry over gentle heat until golden on both sides, about 15 minutes. Add the wine, cover the pan closely and cook gently until the meat has absorbed most of the wine, about 20 minutes. Pour the remaining pan juices over the chops and garnish with parsley.
If liked, serve with grilled halved tomatoes, sauteed button onions and roast potatoes.

Pineapple & Sweet Potato Kebabs

1 lb sweet potatoes
1/2 a pineapple peeled
2 tbsp mild flavoured honey
2 tbsp peanut oil
1/4 tsp ground cardamom or nutmeg
Juice of half an orange
6 ozs lean leg ham
8 bamboo skewers
Freshly milled black pepper


Cut the pineapple lengthwise into 1/2 inch slices, then discard the remaining core. Cut the sweet potato and pineapple into cubes of about 1/2 inch. Steam the sweet potato until firm but tender, about 10 minutes then set aside to cool. Place honey, peanut oil and cardamom and orange juice in a small saucepan and heat gently for 1 minute. Trim the ham and roll up to form neat rolls then lace onto the skewers along with the pineapple and sweet potato pieces. Place the kebabs in a baking dish and drizzle  the honey and spice mixture over. If not cooking immediately, cover and refrigerate until ready to use. Barbecue or oven roast 425 F until golden brown and serve with crusty bread


Glazed RoastRib of Pork

1 ribroast of pork (6 or 7 ribs)
1 tsp salt
freshly ground black pepper
1/4 tsp allspice
1/2 tsp ground ciinamon
2/3 cup plum sauce


Remove the rind from the pork leaving the fat underneath. Score the fat in a criss cross pattern and rub with salt, pepper and all the spices mixed together. Place in a roasting pan fat side up and roast ib a moderate 350F oven for 90 minutes per pound. After 1 hour of cooking brush the pork with some plum sauce and continue during the rest of the cooking, basting with plum sauce every 25 minutes until the meat is cooked. Serve with additional hot plum sauce.

Barbeque Pork For Sandwiches

1 1/2 lbs. cubed pork
1 lb. cubed beef
1 (6 oz.) can tomato paste
1/4 c. vinegar
1/2 c. brown sugar
1 tsp. salt
1 tbsp. chili powder
1 lg. chopped onion
1 chopped green pepper


    Mix together in crock pot, cooking at least 8 hours. Shred meat with fork before serving on good buns or hard rolls. 

Gammon Steaks with Whiskey Sauce

4  Ham steaks
2 ts Finely chopped onion
1 ts Brown sugar
1 ts Whiskey
1 oz Flour
1 oz Butter
3/4 c  Water or stock
Salt or pepper to taste


  Brush steaks with melted butter.  Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked.  Remove from heat and stir in flour gradually. Add stock.  Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce

Korean Beef or Pork Ribs

Prep Time : 20 Minutes + 4-6 hours Marinating.

Cooking Time : 15 Minutes
Serves 6

2 kg ( 4.40 lbs) short ribs or pork ribs
1/2 cup soy sauce
1/2 water
1 onion, grated
3 cloves of garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon sugar
2 teaspoons oriental sesame oil ( see note)
2 tablespoons toasted sesame seeds, crushed
1/2 teaspoon ground pepper


When purchasing the meat ask the butcher to cut ribs into 2-1/2 inches (5-cm) squares. using a sharp knife, cut through the flesh of each piece to alloow the marinade to penetrate. Place the ribs in a pan and cover with water, bring to boil, cover and simmer for 5 minutes. Drain well. This runs off some fat. Combine the remaining ingredients in a bowl and add the ribs, mix well, cover and marinate refrigerated for 4-6 hours or over night. Turn the ribs occasionally while marinating, so the flavours are evenly distributed. Cook the ribs over a hot oiled grill, allowing each side to brown and become crisp. Serve warm.

Most supermarkets have oriental sesame oil (Which is made from dark roasted sesame seeds) on their Asian shelves. Or look for it at your local Asian food outlet. Light sesame oil from the health food store will not do.

Cabbage Rolls

1 medium cabbage, remove heart
3 lbs ground pork
1 large onion diced
2 1/2 tbsp. salt
1 tbsp. pepper
2 tsp. paprika
2 cups long grain white rice
2 small jars sauerkraut
1 cup vegetable oil
2 cups flour
2 cups water
1 tsp. garlic powder
1 tsp. paprika
**1 1/2 cups water (if needed)


In large pot, boil whole cabbage for 45 minutes. Drain and let cool.  Pull apart gently leaf by leaf. In medium pot of water, add 1 tbsp. salt and rice.Boil for 10 minutes. Drain and rinse with cold water. In large bowl, add ground pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well. Roll pork mixture into small balls and centre on cabbage leaf.  From end to end, roll cabbage around pork ball.  Insert ends of leaf into pork ball with thumb to make cabbage leaf stay wrapped.  Set aside. Drain juice from sauerkraut and put sauerkraut in large pot.  Cut up any left-over cabbage into strips, and add.  Add cabbage rolls to pot and enough water to cover cabbage rolls.  Simmer covered for 2 1/2- 3 hours.
 When finished simmering, you will have to thicken up the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour.  Fry on medium-low heat until golden brown. Add 1 tsp. garlic powder and 1 tsp. paprika. Mix well.  Let cool.  Add 2 cups water.  Mix well until creamy. Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy.  Sauce will thicken.  If you find sauce to thick, add small amount of water up to **1 1/2 cups. Mix well.  Add cabbage rolls and mix gently. Simmer for 1/2 hour.
Serve and enjoy!! 

Apple Orchard Pork Chops

6 Armour pork loin chops, cut 1-1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider or apple juice
1/3 cup Viennese or German-style mustard
3 apples unpared, cored, and sliced 1/2 inch thick
1/2 cup currants or raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water


Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples. 

Pork Ribs with A Chilli & WaterMelon Sauce

2 lb pork spareribs, with the rind and fat
3 tbsp orange juice
7 ozs watermelon flesh, seeds removed
2 cloves garlic, finely chopped
2 fresh red or green chillies, chopped
3 tbsp tomato puree
1 tsp soy sauce


Preheat the oven to 400F. Place ribs on a rack over a baking dish and brush over with the orange juice. Cook for 1 hour, turning once. Lightly mash the watermelon with a fork and combine with the garlic,chilli, tomato puree and soy sauce. Preheat a lightly oiled chargrill pan or barbecue grill or flatplate and cook the ribs for about 7 minutes, basting with some of the watermelon sauce. Serve the spareribs drizzled with the remaining watermelon sauce.
Baking the ribs before chargrilling produces more succulent ribs

Pork Mini Roast with Lemon Herbs

1 x 2 lb  Pork Mini Roast


3 tblspns olive oil
3 tblspns lemon juice
3 cloves garlic, crushed
2 tspns Italian seasoning (available seasoning section, food retailers)


 Mix together all rub ingredients and evenly coat the Pork Mini Roast.  Cover and refrigerate for about 1 hour. Preheat fan oven to 180ºC.  Calculate the cooking time, allow approximately 40 minutes per 500 g.Place pork in a roasting pan and cook for about 80 minutes until cooked.  For a moist and tender result, avoid over cooking and cook until medium-well.  To test, gently insert a clean skewer and remove, the juices should run clear (internal temperature minimum of 70ºC). Rest for 10 minutes in a warm oven after cooking.  Carve across the grain and serve with instant gravy and steamed seasonal vegetables.

Tip:  Lean Pork Mini Roasts require brushing with pan juices during cooking.  Cover and cook with a few slices of bacon if desired.  Further brown roasts towards the end of cooking with a higher oven temperature.

Quick Cook Pork Chops with Portuguese Rub

4 Quick Cook Pork Chops
2 tablespoons olive oil
1 teaspoon Portuguese seasoning


Brush both sides of chops with olive oil and season with Portuguese seasoning. Heat a heavy based non-stick pan (or BBQ) over moderate high heat.  Cook chop for about 1 minute each side.  Turn once or twice during cooking.For a moist and tender result, avoid overcooking and cook until medium-well.  Test by pressing with tongs, medium-well has a firm but springy touch. Serve with seasonal salads and crusty bread.

King Henry Pork Cutlet with Apple Cider Relish

4 King Henry Pork Cutlets
1 teaspoon barbecue seasoning to taste
1/2 cup apple cider
2 tablespoons lemon juice
1/4 cup sugar to taste
1 teaspoon quality curry powder

3 apples, peeled and thinly sliced


 To make relish, simmer all relish ingredients for about 10 minutes until soft.  Brush both sides of cutlets with vegetable oil and season with barbecue seasoning.
 Heat a heavy based non-stick pan (or BBQ) oven a moderate to high heat.  Cook cutlets for about 2-3 minutes each side.  Turn once or twice during cooking.
For a moist and tender result, avoid overcooking and cook until medium-well.  Test by pressing with tongs, medium-well has a firm but springy touch.
 Serve with seasonal vegetables and apple cider relish.

Tip:  The cutlet thickness determines cooking times.  Turn over when the juices appear on the uncooked side.  When the juices appear on the cooked side, turn again and let them rest for a few minutes. 

Pork Steaks and Salsa Verde

4-6 Pork Scotch Steaks
6 ripe tomatoes
¼ cup olive oil
salt and pepper

Salsa  Verde
3 cups  mixed fresh herbs (basil, chives, dill, parsley)
1 tablespoon capers
1 tablespoon mustard
2 anchovy fillets
1 tablespoon white wine vinegar
½ cup olive oil


Cut tomatoes in half, place in ovenproof dish, drizzle with olive oil and season with salt and pepper.   Roast in 200°C oven for approximately 45 minutes.  Make salsa by combining herbs, capers, mustard, anchovies and vinegar in a food processor, finely chop and add oil.  (Alternatively very finely chop all ingredients with a knife, add olive oil).  Barbecue or char-grill pork,cook approximately 6-8 minutes.   Serve with salsa and tomatoes. 

Smokehouse Ribs

6 pounds  pork spare rib, (about 2 racks)
1/4 cup brown sugar
1 tablespoon salt
3 tablespoons cumin
1 tablespoons Lemon Pepper
2 tablespoons paprika
1 1/2 cups prepared barbecue sauce


Preheat oven to 200 degrees. Mix together dry ingredients and rub over rib racks. Place on a cookie sheet and bake for 2 hours. Prepare mesquite chips in grill.
You want a low fire; if you have a large grill, keep coals on one side and use other side for cooking. If you have a small grill build a small fire and add a few briquettes during grilling; this will let you have low heat but a long fire. When coals are ready, grill ribs for at least 1/2 hour with top on grill.  If your fire is at a steady, low heat, keep ribs on up to an hour. Keep your vents closed. You will get more flavour if smoke is trapped in grill. If vents are closed entirely, the fire won't get any air and will go out. If vents are open-wide, the fire may be too hot. Control your vents to allow for a slow and low fire! Once ribs are browned, remove top and allow fire to get a little hotter. Brush with 1/2 of barbecue sauce and allow to cook slightly. Remove and serve with the remaining sauce.

BBQ Pork with Apricot Mustard

4-8 pork steaks (loin, midloin, rump or scotch) or pork cutlets or chops

Apricot Mustard
3 ozs dried apricots, sliced or chopped
1 cup water
4 tablespoons prepared wholegrain mustard
1 tablespoon honey


To make apricot mustard, combine all mustard ingredients and simmer for 1-2 minutes until lightly thick and set aside.Brush both sides of pork with oil, season with salt and pepper.Heat BBQ plate/grill bars (or non-stick pan) until hot.Cook pork for about 2-3 minutes each side or until medium done and the juices are just pink to clear. Avoid overcooking.Rest for a few minutes in a warm place on the BBQ. Serve with a crisp garden salad.


1 pound pork steaks
Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion


Cut steaks in 2 inch pieces.  Season with Creole Seasoning.  Place in a jar, add vinegar, and refrigerate overnight.  When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side.  Add onion, water to cover, and simmer for 1 hour.
Yields 4 servings.

Roast Pork Calypso

5 lbs. pork loin
 2 cloves garlic, crushed
1 tsp. hot pepper sauce
2 large bay leaves, crushed
1/4 tsp. black pepper, ground
1 cup dark rum
1/4 cup fresh lime juice
1 tsp. salt
2 1/2 cups chicken stock
1 tsp. ground cloves
1/2 cup brown sugar
1/4 tsp. ground nutmeg
2 tsps. arrowroot


Score the surface of the pork roast using a diamond pattern. In a separate bowl, combine black pepper, salt, ginger, cloves, nutmeg, garlic, and hot sauce. Mix well. Rub mixture into the score surface of pork loin. Crumble bay leaves on top and place in a roasting pan along with 1/2 of the chicken stock, and half cup of rum. Roast at 325 F degrees for 2 1/2 hours (30 minutes per pound).
Periodically baste with a sauce made by combining brown sugar, lime juice, and 1/2 cup of rum.Add stock to basting mixture as necessary. Remove bay leaves after cooking, place on platter for 15-20 minutes.
Combine basting sauce, remaining stock, and drippings in a saucepan. Bring mixture to a boil, add arrowroot and a little water, stirring frequently until gravy has thickened. Serve with roast on a bed of rice.

Chorizo Sausage de Sorora

2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like,
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water


 Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage. 

Jug - Jug
reputed to be a corruption of the scottish dish haggis with the corn flour substituted for the oatmeal.

8 cups green peas
1 cup corn flour
225 grams (½lb) salt beef or any other salted meat.
100 grams (¼lb.) fresh pork or chicken.
2 tablespoon margarine
2 medium sized onions (chopped)
3-4 blades eschalot
4-5 cups water
1 bunch mixed herbs ( thyme,marjoram, etc..finely chopped)
Salt and Pepper to taste.


Boil pork or chicken in water; add the peas and herbs. Cook the mixture until peas are soft.Strain off, saving the stock. Mince the meat, peas and seasoning Cook the corn flour in the stock for about 10 minutes-stirring constantly.Add minced ingredients, stir and cook for about half hour stirring the mixture until it raaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine, then turn mixture out on a dish-spreading it smoothly with the rest of the margarine. Serve hot with sliced ham and chicken

Pork Chops Mastaccio

6 pork chops
1/8 tsp white pepper
2 cups uncooked rice
2 green peppers
1 beef cube
8 slices lemon
1/2 tsp salt
1 dessertspoon olive oil
2 tbsp chopped onion
3 cups water
1 dessertspoon chilli powder
chopped parsley


Season chops with salt and pepper. Brown chops in oil,remove. Add rice and fry. Remove and place rice in casserole dish. Brown onion, green peppers and 2 pieces lemon. Add water and beef cube, pour mixture over rice, add chops and sprinkle with chilli powder. Cover and bake for 1 hour at 350F. 15 minutes before serving, add remaining lemon slices. Garnish with parsley.

Grilled Pork Tenderloin on CashewRice with Garlic-Cilantro Butter

1 1/2 pounds pork tenderloin
 1/4 cup roasted garlic and oil (recipe
 1/2 cup olive oil
 1/4 bunch fresh cilantro, chopped
 3 tablespoons lime juice
 Freshly ground pepper
 Cashew Rice (recipe follows)
 Garlic-Cilantro Butter (recipe follows)


 Cut tenderloins crosswise into 1-inch pieces, flatten slightly. Combine next five ingredients; marinate pork in mixture 4 hours, refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side.Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro Butter.

 Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes, until garlic is soft.

 Cashew Rice: To hot rice cooked, stir in 1 teaspoon grated ginger, sautéed green onion and garlic, and 1/2 cup cashews.

 Garlic-Cilantro Butter: Process together 1/2 pound butter, 1/4 cup fresh cilantro and 2 tablespoons EACH roasted garlic and lime juice.