Schnitzel
This was yet another staple for me in university. It comes from Cooking: a commonsense guide. The nice thing about it was I could change the meat to whatever I felt like having (but I've yet to do it with veal, as the recipe asks for). Plus? Pounding the meat is a fun way to take out university stress and frustration! I no longer use a meat mallet; I have a meat roller tenderizer that I've found works quite well (but does require me to put some muscle in). We tend to always use pork whenever we make this recipe, but go ahead and use veal if you wish. Enjoy!
Schnitzel
Schnitzel
Pork buns, just like the store!
This recipe is from Ted Allen's In My Kitchen book. It was one of my must-try recipes for summer 2012, and it was a big hit with hubby. The original recipe was actually for appetizer-style buns, but I've adapted it to be full sized. I've changed the instructions for the dough to be mixed with a good 'ol wooden spoon, but it can be done with a stand-mixer as well. For the pulled pork, I use the leftovers from the old south pulled pork (also found on this page). To get the pulled pork a little bit sweeter, I decided to add brown sugar to the pork, but you can certainly omit it. Enjoy!
Steamed pork buns
Steamed pork buns
Pulled pork samiches
When we first moved in together, this became one of my stand-by recipes for hubby's gaming night. It comes from The 150 Best Slow Cooker Recipes. It was something that I could partially prepare the night before, and leave in the slowcooker for the whole day, then shred when I got home. I was a bit dubious about being able to find liquid smoke, but I was easily able to find some at Safeway and I've seen it at Superstore as well. The most taxing part about this dish is the shredding, as you do want to get the pork into fine threads instead of large pieces. We like to top our sandwiches with lettuce, tomatoes and pickles. The leftovers are great for taking for lunch, cold or warmed. Enjoy!
Old South Pulled Pork with buns
Old South Pulled Pork with buns
Ribs done in the oven
Ribs are easily one of my very favorite meals, and this is the recipe that we have been using since we've been together. It is found in the Better Homes and Gardens New Cook Book. You can easily use whatever beer you have handy in the house; the darker beers definitely showcase more flavour compared to light beers. We tend to use Molson, as this is what is normally in our fridge. Enjoy!
Honey & beer ribs
Honey & beer ribs
The pansit I've always known
There are LOTS of different ways to make pansit, but my mom's recipe is the one that I consider to be the best of the rest. The recipe does make quite a large batch (we ended up freezing some of it), and since it has vegetables as well as meat, it makes for a perfect one pan meal. Enjoy!
My momma's pansit
My momma's pansit
Pork chop bake
This is a relatively new recipe that comes from 300 Best Comfort Food. The combination of spices give it a nice sweet and spicy taste in combination with the apples and onions. The first time I tried it, my sauce didn't end up as runny as I'd like, so we'll see what happens this go. I suspect that I had too much flour left over from coating the pork chops, so I'll probably try to monitor that and maybe add more apple juice if needs be. Enjoy!
Pork chop bake with sweet potato and apple
Pork chop bake with sweet potato and apple