Category Archives: Pork

Glazed Ham and Peaches

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Cooking time: see stage 2
Preparation time: 15 mins.
Main cooking utensils: saucepan, roasting dish
Oven temperature: 400°F
Oven position: center

You will need:
1/3 – 1/2 lb. ham per person*

Glaze:
(sufficient for a 4- to 5-lb. piece of ham and for stuffing the peaches)
1/2 cup brown sugar
1/2 cup peach syrup
1/2 – 2/3 cup seedless white raisins
medium or large can peach halves

1. Ham, unless mild-cure, should be soaked for 24 hours in cold water.

2. When boiling ham, put into fresh cold water and allow approximately 25 minutes per lb. and 25 minutes over.

3. Mix the brown sugar with the peach syrup and raisins.

4. Remove the thick rind from the ham. Cut fat, of the glaze and place in the pan in the oven for approximately 20 minutes.

TO SERVE: Garnish with halves of peaches filled with the glaze. If serving hot, these can be warmed through in the oven. If serving cold, the peaches should not be cooked.

TO VARY: The treacle glaze on Card 22, or the apricot on Card 24 may also be used.
*For choice of ham see Card 17.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Saucy Twist Pork Dish

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4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.

Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Sweet & Sour Pork

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sweet_sour_pork

2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min
Approximate calories per serving… 420

SUGGESTED MENU
Won Ton Soup
Sweet and Sour Pork
Steamed Rice
Rum and Cashew Cookies

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Chicken in Sausage Terrine

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6 slices bacon
2 cups cubed cooked chicken
1/2 small onion, cut up
1/2 clove garlic, minced
1 beaten egg
1/4 cup milk
2 tablespoons brandy
1 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
14 teaspoon dried marjoram, crushed
1 pound bulk pork sausage
8 ounces canned chopped ham loaf, cut in strips

Advanced preparation: Lay bacon in shallow baking pan. Bake in 350° oven 10 minutes; turn once. Lay bacon crosswise in 9×593-inch loaf pan. Grind chicken, onion, and garlic through fine blade of food chopper. Combine egg, milk, brandy, bread crumbs, salt, pepper, thyme, and marjoram. Add chicken mixture and sausage; mix well.

Pat a third of the ground meat mixture over bacon. Cover with half the ham-loaf strips. Repeat, ending with ground meat. Cover loosely with foil. Place another pan of the same size filled with dry beans atop loaf. Seal edges of foil to edges of meat-loaf pan. Bake in 350° oven 1 1/2 to 1 1/2 hours. Cool; remove meat from pan. Wrap tightly. Chill the meat at least 8 hours.

Before serving: Unwrap loaf. Place on platter and slice to serve. Garnish platter with parsley, lettuce leaves, and cherry tomatoes, if desired. Makes 8 to 10 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Choucroute garnie (Sauerkraut garnished with bacon and sausages)

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Preparation time: 20 minutes
Cooking time: about 4 minutes
To serve: 4-6

You will need
1 1/2 lb. fresh sauerkraut*
4 oz. smoked streaky bacon
1 1/2 oz. pork fat or butter
1 carrot, sliced
1 large onion, sliced
ground black pepper
4 crushed juniper berries (optional)
1/4 pin (U.S. 5/8 cup) dry white wine
3/4 pint (U.S. 1 7/8 cups) stock or water (or all stock)
1 lb. piece pickled belly pork
1 garlic sausage
4-6 frankfurters
plain boiled potatoes as required

*Sauerkraut is shredded white cabbage salted and fermented in wooden pickling tubs. It is available fresh from many delicatessen stores.

Put drained sauerkraut into a colander and steep in cold water for 20 minutes, changing the water 3 times. Drain and squeeze dry then unravel strands of cabbage as much as possible. Pre-heat oven to (300°F. or Gas Mark 2). Cut smoked bacon into strips 2-inches by 1/2-inch. Melt fat in a flameproof casserole and fry the bacon, carrot and onion lightly without browning. Stir in the sauerkraut and generous seasoning of black pepper. Add juniper berries (if used), wine and stock or water (or all stock). Bring to simmering point, cover tightly and transfer to centre of oven. Cook for 3 hours then bury the pork and garlic sausage in the sauerkraut and continue cooking another 1 -1 1/2 hours until meat is cooked and liquid absorbed. Add frankfurters 20 minutes before serving, and check seasoning. To serve spread the sauerkraut on a large hot dish. Arrange the thickly sliced pork and garlic sausage on top and surround with frankfurters and boiled potatoes.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Pork Meat Balls (Char Yuk Yin)

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pork_meat_ball
Preparation time: 20 minutes
Cooking time: 8-10 minutes
To serve: 4

You will need
1 tomato
1 tablespoon tomato ketchup
1 lb. minced pork
1 egg, beaten
1 teaspoon chopped water chestnuts
1 teaspoon chopped bamboo shoots
1 teaspoon chopped fresh ginger
1 teaspoon salt
1 tablespoon sherry
1/4 teaspoon white pepper
1/2 teaspoon monosodium glutamate
1 tablespoon cornflour
peanut oil
1 lettuce

Slash tomato in 8 places not through to the base, (see photograph) and remove the middle part, put in the tomato ketchup. Mix the minced pork with egg, water chestnuts, bamboo shoots, chopped ginger, salt, sherry, pepper, monosodium glutamate and cornflour. Mix well and make 20 small balls. Heat enough oil in a pan and deep fry the balls until done. Place the lettuce on serving dish and place the tomato filled with tomato ketchup in the middle of it. Place the pork meat balls around the tomato as the photograph shows. Dip each ball into tomato ketchup before eating.

Note Do not heat the oil too much in case the meat balls get brown before the meat is cooked. You must make sure the pork is cooked well.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Pork Marengo

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pork_marengo

2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 cup chopped onion
2 tablespoons cooking oil
1 16-ounce can tomatoes, cut up
1 teaspoon instant chicken bouillon granules
1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
dash pepper
•  •  •  
1 3-ounce can chopped mushroom, drained
1/3 cup cold water
3 tablespoons all-purpose flour
Hot cooked rice

In skillet brown half of the pork cubes and chopped onion at a time in hot oil; drain off fat. Transfer meat and onion to an electric slow crockery cooker. In same skillet combine undrained tomatoes, chicken bouillon granules, marjoram, salt, thyme, and pepper. Stir together, scraping browned bits from bottom of skillet; pour over pork. Cover crockery cooker, cook on low-heat setting for 8 to 10 hours.

Turn to high-heat setting. Stir in drained mushrooms. Blend cold water slowly into flour; stir in pork mixture. Cook, uncovered, on high-heat setting 15 to 20 minutes or till thickened; stir occasionally. Serve over hot, cooked rice. Makes 6 to 8 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Glazed Ham Ring

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glazed_ham_ring

2 beaten eggs
1/2 cup milk
1 1/2 cups soft bread crumbs (2 slices bread)
1/2 cup chopped onion
1 1/2 pounds ground fully cooked ham
1 1/2 pounds ground pork
Glaze

Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.

Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.

CURRY-HORSERADISH-SAUCED PORK

Combine 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper; rub over one 4- to 5-pound boneless pork loin roast. Place meat on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered, in 325° oven for 2 1/2 to 3 hours or till meat thermometer registers 170°. Remove meat to hot platter, keep warm. Skim fat from pan juices; measure pan juices. Add enough milk to make 1 1/4 cups liquid; set aside.

In medium saucepan cook 1/2 cup chopped onion and 2 to 3 teaspoons curry powder in 2 tablespoons butter or margarine till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon salt; add milk mixture all at once. Cook and stir till bubbly. Stir in 1/2 cup dairy sour cream and 1 tablespoon prepared horseradish. Heat through but do not boil. Spoon a little gravy over roast; pass the remaining gravy. Makes 10-12 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Pork and Herb Terrine

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pork_terrine

Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland

Faggots

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faggots

Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: heavy saucepan, shallow ovenproof dish
Oven temperature: 325-350°F.
Oven position: Center

For 5-6 servings you need:
1 lb. pork liver
10 oz. fat belly of pork
2 medium onions
1 clove garlic
few fresh sage leaves
seasoning
1/2 teaspoon ground or grated nutmeg
few drops Tabasco sauce
2 eggs
1 1/2 cups fresh soft bread crumbs

Cooking the faggots:
2/3 cup stock
little lard

1. Grind the liver and belly of pork.

2. Mix the meats with finely chopped onions, garlic, and sage leaves and cook very slowly for 30 minutes in the pan, stirring well; pour off the surplus liquid.

3. Add seasoning, nutmeg, sauce, and the beaten eggs to the meat mixture.

4. Gradually blend in enough bread crumbs to make a stiff, easy-to-handle mixture.

5. Form into 10-12 small balls and put into the greased dish; let the faggots touch each other (this keeps them in good shape).

6. Add the stock and cook in a 325-350° F. oven for 30 minutes.

7. Pour off the liquid from the dish, return to the oven for another 30 minutes, topping each faggot with a small amount of lard.

TO SERVE: Hot with peas; the stock and meat juices (stage 2) may be thickened as gravy.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972