Recipe: Bountiful Pork Baskets
Petite in stature and always wearing a heart-warming smile, Calgary’s chef Liana Robberecht has built a reputation as a creative culinary force breaking boundaries, like becoming the Petroleum Club’s first female executive chef, in a male-dominated industry. With her signature pink chef’s uniform and fondness for pigtails, I would argue she is the most fashionable chef in Alberta. While I admire her fashion sense, it is her ability to showcase her admiration and respect for each ingredient, which I witnessed at a farm dinner at Doef’s greenhouse a few years back, that I admire most.
Chef Liana has long been championing products and produce grown and raised by farmers and producers across the province, so of course, she has a serious passion for pork.
We checked in to see what Alberta pork culinary inspiration she has for home cooks spending more time in the kitchen due to the COVID-19 pandemic. Chef Liana happily shared a simple recipe for Bountiful Pork Baskets, which are tested and approved by her safe-physical distancing neighbours, and are the perfect addition for brunch (or dinner for breakfast). Muffin tins aren’t just for bakery items – they also make the perfect vessel for these Bountiful Pork Baskets.
Bountiful Pork Baskets
Yield : 4 portions
What you’ll need…
8 slices of thinly sliced, cooked pork loin
1 cup ground pork
¼ tsp onion powder
¼ tsp garlic powder
1 Tbsp parsley
2 tsp tomato paste
1 tsp oregano
¼ tsp smoked Chipolte Tabasco pepper
1/4 cup chopped green onion
1/2 roasted red pepper diced
1/4 cup grated cheddar cheese
Non-stick cooking spray or canola oil (to grease muffin tins)
- Preheat oven to 350F.
- Spray muffin tin with non-stick cooking spray or grease lightly with canola oil
- Line four individual tins with two thinly slices of pork loin. Mix remaining ingredients together and divide equally into the four cups.
- Bake for 30 minutes. Remove from each cup and serve with your favourite brunch accompaniments such as your choice of eggs or a salad.