Grilled Spiced Pork Patties

A recipe from the August 2011 issue of All You (original here). The note with the recipe explains that “Making the pork patties yourself takes more time, but it is an easy way to cut out some of the calories and fat that store-bought varieties may contain.” The recipe calls for the patties to be grilled, but they could easily be prepared on stove top or broiler.

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large egg, beaten
  • 1/2 onion, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, chopped
  • Salt

Directions

  1. Preheat gas grill to medium.
  2. In a large bowl, combine pork, coriander, cumin, cinnamon, nutmeg, egg, onion, parsley, 1 clove garlic and 1 tsp. salt.
  3. Mix thoroughly with your hands.
  4. Form mixture into 1 1/2-inch balls, then press into football shapes.
  5. Oil grill grates.
  6. Grill patties, turning once, until cooked through, 8 to 10 minutes total.

Pork Lo Mein

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal—it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 12 ounces soba noodles or whole-wheat spaghetti
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon plus 1 tsp. cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 2 lean, boneless center-cut pork chops (about 12 oz. total), cut into thin strips
  • 2 teaspoons canola oil
  • 4 cups thinly sliced cabbage (from about 1/2 head)
  • 1 medium carrot, grated
  • 1 cup snow peas, halved crosswise (about 3 oz.)
  • Salt and pepper
  • 2 scallions, thinly sliced

Directions

  1. Bring a large pot of water to boil.
  2. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
  3. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth.
  4. Add pork and toss to coat.
  5. Set aside to marinate for 10 minutes at room temperature.
  6. Warm oil in a large nonstick wok or skillet over medium-high heat.
  7. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
  8. Add cabbage and stir-fry until just wilted, about 2 minutes.
  9. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes.
  10. Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
  11. Season with salt and pepper.
  12. Divide mixture among 6 bowls, sprinkle with scallions and serve.

Variations

  • Customize this Asian meal to suit your tastes by swapping chicken breast or thigh strips for the pork, or use tofu for a meatless meal.

Pineapple Honey-Glazed Pork with Broiled Pineapple

This recipe was torn from a magazine and held on the refrigerator with a magnet for years. When I moved to Texas, I wanted desperately to make it, but didn’t have the recipe. I sent an email message home with instructions on where the recipe was on the refrigerator. Mom typed it up and sent it to me. So tasty!

The recipe works well for ribs, but I’m too lazy to deal with all the bones. I typically substitute boneless pork chops (see the Variations below).

Ingredients

  • 2 slabs (5-6 lbs) pork spareribs
  • 1 (12 oz) can sliced pineapple, packed in juice
  • 1/2 cup ketchup
  • 1 Tbsp soy sauce
  • 1/4 cup honey

Directions

  1. Preheat oven to 350°F.
  2. Place a wire rack on a baking sheet, arrange ribs on top and bake for 1 hour.
  3. Drain pineapple, retaining 1/2 cup pineapple juice.
  4. In a small bowl, stir ketchup, soy sauce, honey, and pineapple juice together.
  5. Increase the heat to 375°F.
  6. Baste the ribs with the marinade, and bake for another half hour, basting every 10 minutes.
  7. Turn ribs over and continue baking and basting for half an hour more, until ribs are dark, glazed, and fork tender.
  8. Lightly brush pineapple slices with oil.
  9. Arrange in one layer on baking sheet.
  10. Broil for 15 to 20 minutes, until golden.
  11. Cut ribs apart, and serve with broiled pineapple.

Variations

  • Substitute boneless pork chops or sliced pork tenderloin. Adjust cooking time for the size and thickness of the pork.
  • Try this Crockpot Variation, which tastes much like sweet and sour pork:
    1. Substitute boneless pork chops or pork tenderloin and cubed pineapple, packed in juice. Double remaining ingredients. You can add chopped green and red peppers as well.
    2. Cut boneless pork chops or pork tenderloin into 1" cubes, and pan fry until edges are no longer pink.
    3. Place the pork and drained pineapple (retain 1 cup juice) in a crockpot.
    4. In a separate bowl, combine retained pineapple juice, 1 cup ketchup, 2 Tbsp soy sauce, 1/2 cup honey, and a cup of water.
    5. Pour sauce over pork and pineapple, stirring to coat evenly.
    6. Allow to cook 3 to 4 hours, or until pork is fork tender.
    7. Serve over rice.

Time Required: 2½ hours

Servings: 6