|
Recipe Name
|
Favourites
|
| Chops
and Steaks |
|
| Asian Pork Chops with Chinese Paprika Sauce |
| Barbecue Grilled Pork Steaks |
| Brined
Rosemary Pork Chops |
| Dry-Rubbed Pork Tenderloin with Fire-Roasted
Tomato Sauce |
| Grilled and Glazed Stuffed Barbecue Pork Chops |
| Grilled Pork Shoulder Steaks |
| Honey & Mustard Pork Steaks with
Glazed Apple Rings |
| Marinated Pork Cutlets with Orange-Jicama
Salad |
| Marinated Strips of Pork in Lettuce Packages
(Korean Pork Bulgogi) |
| Mexican Spiced Pork Chops with Pineapple Lime
Salsa |
| Pantry
Pork Chops |
| Peppered
Pork with Orange |
| Pork Chops with Mango-Miso Marinade |
| Stuffed Grilled Barbecue Pork Chops |
| Thai
Sweet and Sour Ribs |
| |
| Ribs |
| Asian
Ribs |
| Baby Back Ribs with Spiced Apple-Cider Mop |
| Barbecued
Pork Ribs |
| Hoisin-Glazed Baby Back Ribs |
| Kansas City-Style Pork Spareribs with Weber
Tangy Barbecue Sauce |
| Pork Spareribs with Delectable Barbecue Sauce |
| Spare
Ribs |
| |
| Sausages |
| Barbecue
Bean Pot |
| Bratwurst
in Beer Sauce |
| Bratwurst Wraps with Onion-Sauerkraut Filling |
| Cassoulet |
| Pork Sausagemeat Kebabs to Dip |
| Sausage Burgers with Grill-Roasted Peppers |
| |
| Joints |
| Apricot-Ginger Pork Tenderloin |
| Cedar-Smoked Pork Loin with Pineapple Salsa |
| Crown
Roast of Pork |
| Jamaican
Jerk Pork |
| Jerk Pork with Two Chutneys |
| Pork Tenderloin with Silky Chile Sauce |
| Pulled Pork Barbecue with Hot Pepper Vinegar
Sauce |
| Roast Pork with Savory Apple Stuffing |
| Sweet
and Spicy Pork |
| Tenderloin Wrapped in Pancetta |
| |
| Gammon
and Ham |
| Gammon
with Orange Sauce |
| Gammon with Parsley & Mushroom Sauce |
| Ham Steaks with Southwest Rub |
| Herb-Rubbed Rotisserie Ham with Southern
Comfort Mop |
| Orange-Apricot
Glazed Ham |
| Pepper
Glazed Gammon |
| |
| Other
Delicious Pork Recipes |
| American
Smoky Meatballs |
| Spicy
Pork Satay |
| |
Barbecue Pork Basic Cooking Tips |
Preheat
grill or broiler to the proper temperature to ensure the meat surface
is seared quickly to seal in the juices.
To prevent the meat from sticking, use clean racks and coat them with
vegetable oil or a non-stick vegetable oil spray.
To keep chops, steaks and ham slices flat while grilling and broiling,
clip the fat and rind around the edges at 1 to 1 ½ inch
intervals.
When grilling, try using some aromatic woodchips such as hickory,
mesquite, or apple can be added to the preheated coals to infuse the
meat a distinctive taste.
Do not use a fork to turn the pork cuts as they cook. The piercing
causes juices to escape. Use a good pair of barbecue tongs to turn and
do so gently.
Leave an area in the charcoal grill without coals so that if a flare up
occurs or some of the meat is cooking too fast, you can move the meat
to this cooler area. On a gas grill, leave one burner on low.
When pricked, the juices should run completely clear or have just a
very faint pink tint.
Cut into the pork and check the meat to see that it is white in color.
When pork is cooked to medium-rare there can be slight traces of pink
in the middle but this is normal.
To ensure that the meat is properly cooked, check with a meat
thermometer. A thermometer inserted into the thickest part of the cut
should produce a temperature of around 160°F for medium
doneness (165°F to 170°F for well done pork). |
