Tag: pork

Herbed Pork Roast with Balsamic and Herbs
Entrees, Fruits & Berries, Herbs & Spices, Pork

Christmas Pork Roast with Cranberry Relish Glaze

One of my favorite ways to ensure tenderness when it comes to cooking a protein (almost any type), is to first give the meat a little splash of balsamic vinegar, and then let it sit for about 20 minutes before cooking.

That’s my trick, and it’s one that lends a tenderness (and slight sweetness) to this recipe for Christmas Pork Roast with Cranberry Relish Glaze.

Spicy Thai Pulled Pork with Orange for the Slow Cooker Recipe
Asian, Easter, Entrees, Ethnic, Father's Day, Herbs & Spices, Holidays, Kudos Kitchen, Memorial Day, Mother's Day, Pork, Sandwiches, Sauces & Dressings, Slow Cooker

Spicy Thai Pulled Pork with Orange for the Slow Cooker

However, if you’re not prepared to wait until summer to make this delicious Spicy Thai Pulled Pork with Orange, I completely understand! If I was you, I’d think up a reason to have friends and family over as soon as possible (maybe for an impromptu game night), just so you can make and serve these amazing sandwiches! I promise you won’t regret it one bit!!

Ground Pork Egg Roll Bowl Recipe Kudos Kitchen Style
Asian, Entrees, Ethnic, Herbs & Spices, Kudos Kitchen, Pork, Sauces & Dressings

Tasty Chinese Ground Pork Egg Roll Bowl Kudos Kitchen Style

This recipe for a Ground Pork Egg Roll Bowl is my take on a deconstructed egg roll. In place of the crispily fried eggroll wrapper, I’ve used chow mein noodles for crunch as a top garnish along with scallions, and chopped peanuts (which are completely optional). The other ingredients I’ve used are basic Chinese staple pantry ingredients. While there may be quite a few ingredients, they’re invaluable to have in your cupboards for cooking Asian cuisine throughout the year. Invest in them once and you’ll be all set for whenever you have a craving for Chinese food, but don’t want to do take-out.

Entrees, Pies & Tarts, Pork

Homestyle Pork Pot Pie

Since this Pork Pot Pie takes advantage of leftover pork (from the pork roast I made that could easily feed eight to ten people), it also did double duty in this pie that can also feed eight people. Maybe someday I’ll get the hang of cooking for only two…but don’t count on it. LOL