#tastypork

[bs-randome]

Experience the vibrant flavors of Roast Pork Pernil Puerto Rican Style. This traditional recipe features a succulent pork shoulder seasoned with a blend of garlic, herbs, and spices, slow-roasted to perfection. The result is a flavorful and tender dish that will delight your taste buds.

Ingredients: 5 lbs pork shoulder bone-in. 8 cloves garlic, minced. 1 tablespoon dried oregano. 1 tablespoon ground cumin. 1 tablespoon paprika. 1 tablespoon salt. 1 teaspoon black pepper. 2 tablespoons olive oil. 1 cup orange juice. 1/2 cup white vinegar. 2 bay leaves. 1 tablespoon adobo seasoning optional. 1 cup chicken broth.

Instructions: Set the oven to 325F 163C before you start cooking. Dry the pork shoulder with a paper towel after you rinse it. To make a seasoning paste, put ground cumin, chili pepper, paprika, salt, black pepper, and olive oil in a bowl and mix them together. Make sure to cover the pork shoulder with the seasoning paste all over. The pork shoulder should be put in a roasting pan or a dish that can go in the oven. In a different bowl, mix the adobo seasoning, bay leaves, orange juice, and white vinegar. Put this on top of the pork. To keep the pork moist while it's cooking, add chicken broth to the pan. Place the roasting pan in a preheated oven and cover it with aluminum foil. Roast for four hours, or until the pork is very tender and the internal temperature reaches 190F 88C. Open up the pork for the last hour of cooking to make the skin crisp. After cooking, let the pork rest for 15 minutes before cutting it up. You can serve your favorite sides with this tasty Roast Pork Pernil Puerto Rican Style. This dish has a rich, savory taste that you will enjoy. Great for holiday parties and family dinners.

Prep Time: 20 minutes

Cook Time: 240 minutes

Slave for Gushy

[sutyerak]

Indulge in the savory goodness of Pork Tenderloin Salpicao, a Filipino-inspired dish featuring tender pork cubes marinated in a flavorful blend of soy sauce, Worcestershire sauce, and aromatic spices.

Ingredients: 500g pork tenderloin, cut into bite-sized cubes. 1/4 cup soy sauce. 3 tablespoons Worcestershire sauce. 4 cloves garlic, minced. 1 teaspoon ground black pepper. 1/2 teaspoon smoked paprika. 1/2 cup olive oil. 1 tablespoon butter. 1 tablespoon vegetable oil. Chopped fresh parsley for garnish.

Instructions: To make the marinade, put soy sauce, Worcestershire sauce, black pepper, minced garlic, and smoked paprika in a bowl. Put the pork tenderloin cubes in the marinade and make sure they are well covered. Let it sit for at least 30 minutes. Put butter and olive oil in a pan and heat them over medium-high heat. To keep the butter from burning, add vegetable oil. Make sure the pork cubes are cooked all the way through by sauting them until they are browned on all sides. After the pork is done, put it on a serving dish and pour the rest of the pan juices over it. Add chopped fresh parsley as a garnish. You can serve the Pork Tenderloin Salpicao hot with steamed rice or any other side dish you like. This Pork Tenderloin Salpicao tastes great! Note: You can change how much garlic and pepper you put in to suit your taste.

Prep Time: 40 minutes

Cook Time: 15 minutes

indo karya sentosa

[ichizerokun]

Indulge in the crispy goodness of these Pork Belly Lettuce Wraps. The succulent pork belly, with its crispy skin, combined with a savory sauce, makes for a delightful and refreshing eating experience.

Ingredients: 1 lb pork belly, skin-on. 1 tablespoon vegetable oil. 1 tablespoon soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1 teaspoon ginger, minced. 1 teaspoon garlic, minced. Lettuce leaves, for serving. Green onions, sliced for garnish. Cilantro leaves for garnish. Sesame seeds for garnish.

Instructions: Preheat the oven to 425F 220C. Score the pork belly skin with a sharp knife, creating crosshatch patterns. Rub the entire pork belly with vegetable oil. Place the pork belly on a rack in a roasting pan, skin side up. Roast in the preheated oven for 30-40 minutes or until the skin is crispy and golden. While the pork belly is roasting, prepare the sauce by mixing soy sauce, hoisin sauce, sesame oil, minced ginger, and minced garlic in a bowl. Once the pork belly is done, let it rest for a few minutes before slicing it into bite-sized pieces. To serve, place a spoonful of crispy pork belly in a lettuce leaf. Drizzle with the prepared sauce and garnish with sliced green onions, cilantro leaves, and sesame seeds. Enjoy these delicious Crispy Pork Belly Lettuce Wraps as a flavorful appetizer or light meal!

Prep Time: 15 minutes

Cook Time: 40 minutes

Spectemur Agendo

[ughplumb]

A delicious and easy slow cooker version of the classic Chinese dish, Moo Shu Pork. Tender slices of pork are slow-cooked with a flavorful sauce and vegetables, then served in warm tortillas for a satisfying meal.

Ingredients: 2 lbs pork loin, sliced thinly. 1 cup hoisin sauce. 1/4 cup soy sauce. 1/4 cup rice vinegar. 1/4 cup honey. 1 tbsp minced garlic. 1 tbsp minced ginger. 1 onion, thinly sliced. 1 cup shredded carrots. 1 cup sliced mushrooms. 1 cup shredded cabbage. 8 flour tortillas, warmed. Sesame seeds and sliced green onions for garnish.

Instructions: Soy sauce, honey, garlic, and ginger that have been minced should all be mixed together in a bowl. Put onion slices, carrots, mushrooms, cabbage, and sliced pork in the slow cooker in a layer. Pour the sauce mix over the things that are already in the slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the pork. Put warm flour tortillas with moo shu pork inside them. Top with sesame seeds and sliced green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Rimini

[nelo-style]

This Delicious Green Enchilada Pork Chili has a lot of hearty flavors that will warm you up. It's a great dish to warm you up on any occasion because it has tasty pork, white beans, corn, and fragrant spices.

Ingredients: 1 lb pork shoulder, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 4 cups chicken broth. 1 can 10 oz green enchilada sauce. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. Salt and black pepper to taste. 2 tablespoons olive oil. Fresh cilantro and lime wedges for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the pork shoulder dices and cook them all over. Put in the minced garlic and diced onions and saut until the onions are soft. Mix the pork and onion together, then add the dried oregano, chili powder, and ground cumin. Mix well. Add the corn, white beans, chicken broth, and green enchilada sauce. To taste, add salt and black pepper. Slowly pour in the chili. Turn down the heat, cover, and let it simmer for 45 to 60 minutes. Stir it every now and then. If you need to, change the seasoning once the pork is soft and the flavors are well mixed. Hot Green Enchilada Pork Chili should be served with fresh cilantro and lime wedges on top. Enjoy this warm and tasty chili that is full of healthy things like beans, corn, and juicy pork!

Prep Time: 20 minutes

Cook Time: 60 minutes

Sandee

[pattinsonswife]

Tender pork cooked in salsa verde, wrapped in corn tortillas, topped with cheese, and baked to perfection, these Pork Verde Enchiladas are a delicious and comforting dish perfect for any occasion.

Ingredients: 2 lbs pork shoulder, diced. 1 cup salsa verde. 1 onion, diced. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 cup chicken broth. 12 corn tortillas. 2 cups shredded cheese. 1/4 cup chopped cilantro.

Instructions: In a slow cooker, combine diced pork shoulder, salsa verde, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Pour chicken broth over the mixture. Cook on low for 6-8 hours or until pork is tender and easily shreds. Preheat oven to 375F 190C. Remove pork from slow cooker and shred using two forks. Place a small amount of pork filling onto each corn tortilla, roll up, and place seam side down in a baking dish. Top enchiladas with remaining salsa verde and shredded cheese. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with chopped cilantro before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

ex nihilo theater

[amzinggifs]

Tender pork chops cooked in a sweet and tangy sauce with pineapple, bell peppers, and onions, perfect for a comforting meal.

Ingredients: 4 pork chops. 1 cup pineapple chunks. 1 red bell pepper, sliced. 1 onion, sliced. 1/2 cup ketchup. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 2 tablespoons soy sauce. 1 tablespoon cornstarch. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Season pork chops with salt, pepper, and garlic powder. In a bowl, mix ketchup, brown sugar, apple cider vinegar, soy sauce, and cornstarch until smooth. Layer pork chops, pineapple chunks, bell pepper slices, and onion slices in the slow cooker. Pour the sauce mixture over the pork chops and vegetables. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 360 minutes

moira

[frocious]

More #baconbacon . . . Morrreee candied bacon 🥓 .. . . . . . #bacons #tastypork #pork .. . Oooofff gotta catch up ! . . . . . Don’t forget pigs in a blanket day !!! . . #food #pigsinablanket #tasty #bar #snacks #delicious #candy (at Santa Barbara, California) https://www.instagram.com/p/Bw0YqBpFouA/?utm_source=ig_tumblr_share&igshid=12gll9wflnesy