Tag: pork

Recipe: Mai Nguyen’s Spicy Pork Wontons

Posted on by Sharman

Edmonton dumpling specialist Mai Nguyen, who finished 4th on Masterchef Canada, enjoys working with Alberta pork because it’s versatility and ability take on many different flavours so well. Mai explains that pork is ubiquitous as a dumpling filling all over the world for this reason, it’s easily the most popular protein used in dumplings.

You can try Mai’s dumplings at Prairie Noodle Shop, and be sure to follow her instagram to stay up to date on dumpling pop-up dinners and special events. Mai shared her Spicy Pork Wonton Recipe, which will make 50-60 wontons.

What you’ll need…

Wontons
2lb ground pork
3 cloves of finely minced garlic
1tbsp finely grated ginger
1 cup finely chopped green onions
1tbsp of soy sauce
1.5tsp of white pepper
1tsp of salt
1tbsp of sugar
1 package of wonton wrappers
Sauce
-1/2 cup of soy sauce
-1/3 cup water
-1/4 cup white vinegar
-1tbsp Chinese black vinegar
-2tbsp sugar
-1/4 cup chilli oil (or to your personal taste)

Directions:

Mix all the ingredients until they are well incorporated. It’s best to use your hands to make sure all the ingredients are mixed together.

Once the filling is mixed, it’s time to start folding. There are multiple ways to fold a wonton. One method is shown here.

Place a small amount of filling in the middle of the wonton wrapper (roughly 1.5tsp) and wet all the edges with water.

 

Then bring one corner of the wrapper to meet the other to form a triangle.
To complete the fold bring together the two arms of the triangle together (wet one arm first to secure the fold).
To cook wontons, add them to boiling water and cook for 4-5 minutes (longer if frozen). Put cooked wontons in a bowl, add sauce and garnish with sliced green onions and cilantro.

Recipe: Breakfast Nachos with Bacon

Posted on by Admin

Who doesn’t love nachos? This hearty and nutritious dish is sure to be enjoyed with family or friends. And well, it’s just perfect any mealtime!

Sweet potatoes are loaded with antioxidants and quite high in Beta Carotene. (a precursor to Vitamin A) They are also prized for being low on the glycemic index meaning they help to slow the release of glucose in the blood. So for anyone wanting to get healthier this year, you should consider adding this delicious root veggie to your meal  plan.

Breakfast Nachos

What You Need

1-2 Large sweet potatoes
1 Large onion
1 sweet bell pepper
1 zucchini
1/2 package of Alberta pork bacon
2 farm fresh eggs (or more if desired)
1 cup eggs whites (for a lighter version)
small block of quality cheese (I used old white cheddar)
2 tbsp olive oil
salt and pepper to taste
fresh parsley
Salsa

What To Do

  1. Chop veggies (you can use whatever you have on hand) and slice sweet potato into thin slices. Set veggies aside for now and arrange potato slices on parchment paper lined baking sheet as you would nachos. Sprinkle them lightly with olive oil. Bake at 375 F for approximately 20 mins depending on thickness.
  2. While the potatoes are baking, chop bacon and add the veggie mixture to a medium sized fry pan. Sauté for about 10 mins on med heat or until bacon is cooked. Remove and set aside.
  3. Scramble eggs along with egg whites and lightly fry in the same pan used for cooking veggies and bacon. Do not overcook.
  4. Remove the potatoes from the oven while arranging the veggies along with the eggs on to the potatoes. Sprinkle with cheese if desired. Bake again for a couple minutes, enough to melt cheese.
  5. Remove and sprinkle with fresh chopped parsley. Serve with your favourite salsa. Enjoy!

Recipe courtesy:  Wildheart Fitness & Nutrition

 

Recipe: Pork Rolls with Almond Butter Sauce

Posted on by Admin

This delicious and healthy pho – inspired pork roll recipe is excellent for those days when time is limited. It’s a perfect option for lunch and one the whole family will love!

Pork provides good lean protein with ample amounts of nutrients including B vitamins, zinc, iron and more. The almond butter sauce offers additional protein and fats with nutrients that promote superior health benefits while the veggies give a colourful, nutritious crunch.

This recipe is gluten-free, dairy-free, peanut-free and is very low in sugar so it meets the dietary demands for a variety of people with health concerns. The almond butter sauce literally mocks a peanut flavour and avoids the sugar content in hoisin sauce.

Pork Rolls

FOR THE PORK
1 small pkg pork tenderloin (approx. 1 pound)
1 tsp Alberta Pork Spice

FOR THE ROLLS
1 head of lettuce or other greens, chopped
3 cups carrots, shredded
2 green onions, sliced
a few handfuls of pea shoots
4 cups mung bean sprouts
1 bunch fresh basil, parsley or cilantro (optional)

FOR THE SAUCE
1 cup raw almond butter
1/2 cup water
2-3 tbsp lime juice
4 tsp maple syrup
4 tsp tamari
2 cloves crushed garlic
1/2 tsp fresh grated ginger
dash of cayenne pepper
dash of sea salt

ASSEMBLY 

Place all ingredients for the almond butter sauce in a high speed blender and process until smooth. Adjust to your taste and add a little more water if mixture is too thick, set aside.

Trim outer fat from pork tenderloin. Sprinkle a light layer of Alberta Pork Spice evenly onto the meat. Cook tenderloin over med heat in a fry pan or on the BBQ until done. Set aside.

Moisten rice paper in a large deep bowl of hot water for about thirty seconds until slightly softened. Remove and spread moistened paper onto clean cutting board.

Assemble chopped greens along the middle of the rice paper, drizzle some of the almond butter sauce over the greens.

Slice the pork tenderloin into thin slices. Position a few small slices on top the bed of greens on the rice paper. Continue to layer small amounts of the rest of the veggies.

Tightly roll the mixture while folding the ends in. The completed rolls should stick together as shown in photo.

Serve with additional sauce. Enjoy!

Makes 12 servings.

Share your passion! Follow Passion For Pork on Twitter , Facebook and Instagram.

Recipe courtesy:  Carrie Mullaly Wildheart Fitness & Nutrition

Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

Posted on by Admin

pork tenderloin bbq

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

carrie mullaly

 

WHAT YOU NEED

This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above. 

THE RUB:

1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt. 

MORE PROTEIN:

1/2 package sliced bacon of choice
*I used side bacon. 

APRICOT SAUCE:

8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil

HERE’S WHAT TO DO 

Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed. 

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins. 

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil. 

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky. 

Slice the tenderloin and serve immediately with warm apricot sauce.