Recipes / pork

Sweet & Spicy Meatballs (can be Vegan!)

Sweet & Spicy Meatballs (can be Vegan!)

This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!

2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)

1 Cup of Peach-Apricot Sauce  (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)

1 Cup of Orange Marmalade

1/2 Cup of Dried Cranberries

1/4 to 1/2 Cup of Water

Peach-Apricot Meatballs

 

In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine.  Put all ingredients into a small crockpot except the water.  Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.

Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)!  This was a HUGE hit for our New Year's Eve Party!

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3 ingredient Mango Pulled Pork

3 ingredient Mango Pulled Pork

3 to 4 lbs pork shoulder, trimmed

8 oz Jessi's Flaming Fruit Sauce Mango-Pineapple

1 quart Chicken Stock (or ham stock)

Trim most of the fat and silver skin off the pork shoulder.  Add pork, Jessi's Flaming Fruit Sauce and stock to crockpot and cook 8 to 10 hours.  

Pull the pork out and let rest until cool enough to handle.  Pull apart and discard any remaining fat.  Add a few Tbs of additional Mango-Pineapple sauce and use in any of the following way, or create your own!!

Pulled Pork sandwich with slaw

Pulled Pork stuffed baked potatoes

Pulled Pork over egg noodles or steamed and herbed potatoes

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Flaming Fruit Sauce Glazed Ham

Flaming Fruit Sauce Glazed Ham

1 Ham (Bone in whole, or spiral sliced)
1 Cup Brown Sugar
1 Cup Jessi's Flaming Fruit Sauce Orange-Cranberry, Blueberry-Ginger, Apricot or Mango-Pineapple

 

Heat brown sugar and sauce in a small pot until the sugar is fully dissolved.  Let cool to room temperature.

Pre-heat oven and cook per the instructions on the ham package.  Prior to putting in the oven, cover thoroughly with the glaze.  

If you use the Mango-Pineapple, consider covering the ham with pineapple slices.  The one pictured below was done with Orange-Cranberry and it was DELICIOUS.

Before and after pics

  

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Stuffed Pork Chops with Orange-Cranberry Sauce

Stuffed Pork Chops with Orange-Cranberry Sauce

4 Center cut pork chops, approximately 1 ½ inches thick, fat trimmed
2 Granny Smith apples, diced
1 Large onion, diced
Butter
¼ Cup Brown sugar
Jessi’s Flaming Fruit Sauce Orange-Cranberry
1 Cup Apple Juice
¼ Cup Sea Salt, or Kosher Salt
1 tsp white pepper

Dissolve salt into a ½ cup of water, heating in a small pan or microwave safe bowl.  Mix dissolved salt-water and pepper into apple juice.  Once cooled, place brine into quart sized sandwich bag along with the trimmed pork chops.  Let sit in brine at least overnight.  I have let them sit up to 3 days and the longer they brine, the better they taste.  Before cooking, take out of brine and pat pork chops dry.

In a non-stick pan, saute` apples and onions in butter and brown sugar until onions are clear and soft.  Here is where you can get fancy with it.  I take a sharp knife and cut a pocket into the pork chops, then stuff them with the cooled apples and onions.  I also set some of the apples and onions aside, to serve on top of the chops.

Preheat oven to 350 degrees.  Season the stuffed chops with salt and pepper, then sear off at high heat in a cast iron pan or on a grill.  I use a mix of butter and oil for searing.  Transfer to a baking dish, cover with foil and bake approximately 30 minutes, until internal temp reaches 160 degrees.  Pork should be just barely pink.

Top with remaining apples/onions and a large spoonful of Orange-Cranberry Sauce.  I usually serve with caramelized spinach (saute` spinach down with butter, a pinch of sea salt and a little brown sugar until all the liquid is reduced).

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Braised Pork (or Lamb or Pot Roast) with Red Wine

Braised Pork (or Lamb or Pot Roast) with Red Wine

3 – 4 lbs of pork shoulder (or boneless leg of lamb, or pot roast)
2 C carrots, large dice
2 – 4 parsnips, large dice
1 pint mushrooms, sliced
1 medium onion, large dice
1 bottle cabernet sauvignon
½ - 1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger or Original 'Everything' Sauce
1 quart chicken or ham stock
1 Tbs Thyme, fresh if possible
1-2 tsp white pepper
Sea salt, to taste

There are two ways to make this dish.  If you are strapped for time, just throw everything into a large crock pot and set to cook for 8 or 10 hours.  Use the stock just to ensure there is enough liquid to cover the pork, lamb or beef and all the vegetables.  These measurements are for a large crockpot.

If you have the time in the morning, sear the meat off in a large cast iron pan (or one that can take a high heat sear).  Use a little oil/butter mix in the pan and sear the meat until it starts to form a brown crust.  Be sure to season with S & P first.  Pour the wine and Blueberry-Ginger or Original sauce into the crockpot and stir.   Then throw everything together in the crock pot. Top off with stock and let cook for 8 – 10 hours.  

Pull out meat and slice or shred.  Serve meat and veggies over boiled or steamed potatoes, rice, or egg noodles.   The photo attached is of just the pork by itself, which makes an excellent leftover sandwhich!!

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