Pork Pochero Recipe - Pinoy Taste

Learn how to cook pocher in filipino style. Watch the video tutorial.

Short Description About the Pochero:

Pork Pochero is a Filipino stew cooked with red ripe tomatoes or tomato sauce we can also use garbansos or pork & beans in can and add assorted vegetables (Nette Cooking).

Pork Kare Kare Filipino Recipes

Pork Kare-Kare is a Best Filipino Food and popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga (TheCookingUniverse,2013).

Pork Kare Kare ~ Filipino Food Recipes

Pork Kare-Kare is one of the best filipino food and most popular kare-kare dish. Kare-Kare is a very popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga. The traditional high-quality cut for pork kare-kare is the pork leg and hocks. Even though the pork hocks are economy, there isn’t much meat on them. Generally I favour the pork legs, apart from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking technique is the same as on the other entire normal kare-kare recipe using the commercially sold kare-kare mix.

Assemble these supplies:

• 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
• 6 tbsp peanut butter 
• 1 bundle sitaw or long beans (cut 3" length)
• 2 bundles bokchoy
• 2 cloves garlic (crushed)
• 1 medium onion (sliced)
• 1 tsp achuete powder for coloring 
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• bagoong or shrimp paste  

Steps in Preparation:

First, boil the pork hocks until it soft. Then Set aside. Reserve the broth.  Second, in a medium wok, saute the garlic and onion.  Third, add pork hocks and fish sauce. Cook for few minutes.  Forth, add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.  Fifth, add the vegetables and cook until vegetables are tender. Stir occasionally. Last, season with salt to taste. Serve with bagoong or shrimp paste.

Roast Pork Loin with Stewed Pineapple Sauce Recipe

Ingredients:

• 1 1/2 kilograms porkloin, trimmed and seasoned with rosemary otr thyme, salt and pepper
• 1/4 cup of vegetable oil

Preheat oven to 350 F.

In a preheated pan, sear all sides of the porkloin in the hot oil until lightly browned. Transfer porkloin to a baking dish and roast in the oven for 1 to 1/2 hours or until well done. skim off the excess oil and reserved the porkloin drippings to be added to the sauce.

To serve, carve the roast porkloin  before the guests and lace with the stewed pineapple sauce.

Serve 6
Preparation Time; 20 minutes
Baking time: 1 hour

How to make Stewed Apple Sauce

What you need?

• 1 cup white sugar
• 1 cup unsweetened pineapple juice
• 1/2 cup pineapple tidsbits, drained
• 2 tablespoon cornstarch dilute in 2 tablespoons water.

Steps in Preparation:

In a preheated saucepan, caramelize sugar over medium heat till amber in color. Gradually pour pineapple juice. Add pineapple tidbits and gently simmer for 5 minutes.

Add dilute cornstarch and continue simmering until sauce thickens. add porkloins drippings, if desire. allow to cool and serve on the side.

Makes about 1 1/2 cups
Preparation time; 5 minutes
cooking time: 5 minutes

ESCALOPE OF LIVER GREMOLATA

Assemble these supplies:

• 50 g (2 oz) fresh white breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon grated lemon rind
• 1 small garlic clove, peeled and crushed
• salt
• freshly ground black pepper
• 175 g (6 oz) thin slices of lamb's liver
• 1 tablespoon plain flour
• 1 egg (size 4), beaten
• oil, for frying

To garnish:

• lemon wedges
• sprig of parsley

Preparation time: 10 minutes, plus chilling
Cooking time: 4-6 minutes

Steps in preparation: 

1. Mix together the breadcrumbs, parsley, lemon rind, garlic, salt and pepper.
2. Coat the liver with the flour, dip into the egg, then coat with the breadcrumb mixture. Chill for at least 30 minutes.
3. Heat the oil in a small frying pan and cook the liver for 2-3 minutes each side. Drain on paper towels.
4. Garnish the escalope with the lemon wedges and parsley sprig and serve hot.

CALVES' LIVER AND BACON BROCHETTE WITH SAGE

Assemble these supplies:

• 175 g (6 oz ) calves' liver in 1 piece
• salt
• freshly ground black pepper
• 3 rashers streaky bacon, rinded

To garnish:

• 6 sage leaves

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Cut the calves' liver into 5 or 6 cubes. Season with salt and pepper. 
2. Cut each bacon rasher in half and wrap a piece around each cube of liver.
3. Thread the cubes on to a kebab skewer alternately with the sage leaves.
4. Place the brochette under a preheated hot grill and cook for 10 minutes, turning frequently. Garnish with the sage leaves and serve hot with cubes of fried potatoes, if desired.

FILLET OF PORK WITH COCONUT CURRY AND MANGO CHUTNEY

Assemble these supplies:

• 175 g (6 oz) tenderloin of pork
• 2 teaspoons oil
• 1 small onion, peeled and finely chopped
• 1 teaspoon madras curry powder
• 25 g (1 oz) cream of coconut dissolved in
• 3 tablespoons boiling water
• salt
• freshly ground black pepper
• 2 tablespoons plain unsweetened yogurt
• 3 teaspoons mango chutney

To garnish:

• coriander leaf

Preparation time: 10 minutes
Cooking time: 20 minutes

Steps in preparation: 

1. Cut the tenderloin into 3 pieces, place-between 2 sheets of greaseproof paper or cling film and flatten out slightly with a rolling pin.
2. Heat the oil in a small frying pan and fry the pork for 1 minute on each side. Remove the pork from the pan.
3. Add the onion to the pan, cook for 2 minutes, then add the curry powder and cook for a further minute.
4. Pour in the dissolved cream of coconut and season with salt and pepper. Return the pork to the pan, bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the yogurt.
5. Place the pork on a warmed plate, pour the sauce over and top each piece of pork with a teaspoon of mango chutney. Garnish and serve.

PORK KEBAB WITH HONEY AND ORANGE

Assemble these supplies:

• Grated rind and juice of 1 large orange
• 1 tablespoon clear honey
• 2 teaspoons soy sauce
• salt
• freshly ground black pepper
• 1 X 225 g (8 oz) spare rib pork chop
• 1/4 teaspoon arrowroot

To garnish:

• slices of orange

Preparation time: 5 minutes, plus cooling
and marinating
Cooking time: 20 minutes

Steps in preparation: 

1. Put the orange rind, juice, honey, soy sauce, salt and pepper in a pan. Bring to the boil and simmer for 2-3 minutes. Strain the sauce into a bowl, reserving the rind. Leave to cool.
2. Cut the pork into cubes, discarding the fat and bone. Add to the sauce and mix well. Leave to marinate for 2-3 hours or overnight, covered and chilled.
3. Thread the cubes of pork on to a kebab skewer, place under a preheated grill and cook for 15 minutes, turning frequently.
4. Strain the marinade into a small pan and mix in the arrowroot, bring to the boil and cook for 2-3 minutes. Put the reserved rind back into the pan.
5. To serve, pour the sauce over the kebab.

DUTCH PORK CHOP

Assemble these supplies:

• 1/2 small dessert apple, peeled, cored and chopped
• 1 teaspoon sultanas
• 1/2 teaspoon cinnamon
• salt
• freshly ground black pepper
• 1 x 175 g (6 oz) lean pork chop
• 2 teaspoons oil
• 150 ml (5 fl oz) apple juice

Preparation time: 5 minutes
Cooking time: 25 minutes

Steps in preparation: 

1. Mix together the apple, sultanas, cinnamon, salt and pepper.
2. Cut a deep pocket horizontally in the pork chop and stuff with the apple mixture; any remaining mixture can be cooked with the chop. Secure the stuffing in the chop with a cocktail stick.
3. Heat the oil in a small frying pan and cook the chop for 1 minute each side to brown.
4. Add the apple juice to the pan. Cover and simmer for 20 minutes, turning the chop once. Remove the lid from the pan, increase the heat and boil until the apple juice is reduced to about 2 tablespoons.
5. Remove the cocktail stick and serve the chop with the sauce poured over.

Pork-and-Sausage-Stuffed Golden Apples

Assemble these supplies:

• Small onion
• 2 slices home-style white bread
• Small bunch parsley
• 1/2 pound mild fresh pork sausage or link sausages 
• 1 pound lean ground fresh pork
• 4 Golden Delicious apples (each about 1/2 pound) Small red apple for garnish (optional)
• 1/4 cup lemon juice plus 1 teaspoon (optional) 1 teaspoon dried sage
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 cup apple cider
• 3 tablespoons walnut or vegetable oil Small clove garlic, peeled
• 1 tablespoon lemon juice
• Freshly ground pepper

Steps in preparation:

1. If using dried shiitake, place in medium-size bowl with enough water to cover and set aside 20 to 30 minutes to soak.
2. In medium-size saucepan, bring 2 1/2 quarts water and 2 1/2 teaspoons salt to a boil over high heat.
3. Meanwhile, trim green beans and rinse in cold water. Place beans in boiling water and cook until crisp-tender, about 3 minutes.
4. Turn beans into colander, refresh under cold running water, and set aside to drain.
5. Remove mushroom stems, reserving for another use, and wipe caps with damp paper towels. Or, drain recon¬stituted shiitake and strain soaking liquid, reserving for another use; dry with paper towels and trim stems. Cut mushrooms into 'A-inch-thick slices.
6. In large skillet or wok, heat butter and oil over medium- high heat. When butter-oil mixture is hot, put garlic through press directly into pan. Add beans and mush¬rooms, and sauté, stirring, until mushrooms are limp and beans are hot and just tender, about 3 minutes.
7. Add lemon juice and salt and pepper to taste, tossing to combine.
8. Divide vegetable sauté among 4 dinner. plates.

Braised Leeks, Corn, and Carrots with Green Peppercorn Sauce

Assemble these supplies:

• 8 medium-size leeks (about 2 pounds total weight)
• 2 carrots, scraped
• 2 lemons
• Medium-size clove garlic
• 1 ear of corn, or 10-ounce package frozen corn kernels, thawed
• 7 tablespoons unsalted butter
• 1/2 cup chicken or veal stock
• 2 tablespoons Madeira
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 tablespoon green peppercorns, packed in brine
• 2 tablespoons honey

Steps in preparation:

1. Trim green stems from leeks and reserve for another use. Split white parts lengthwise, wash thoroughly in cold water, and dry with paper towels. Cut leeks into 3-inch sections, and cut each section into 1/4-inch-thick strips. Cut carrots into fine julienne. Remove zest from lemons and cut into thin strips. Juice lemons and strain juice. Peel and mince garlic.
2. If using fresh corn, remove husks and silk. Trim stem end so upended ear will rest flat on work surface. Holding ear upright, press base against surface and, with chefs knife, cut off kernels by pressing blade against cob and slicing downward. Turn corn and repeat process until all kernels are removed.
3. In medium-size sauté pan, heat 3 tablespoons butter over medium heat until sizzling, about 1 minute. Add leeks and sauté, shaking pan occasionally, until they begin to wilt and are cooked evenly, 3 to 4 minutes.
4. Add lemon juice and zest, stock, Madeira, tarragon, and thyme. Reduce heat to low, until liquid barely sim­mers, then add corn and carrots. Cover pan and braise vegetables just until tender, 4 to 5 minutes.
5. Meanwhile, place peppercorns in strainer and rinse under cold running water to remove brine.
6. Transfer leeks to warm plates. Remove any tough outer layers of leek strips. Add honey to pan, increase heat to medium-high, and boil 1 to 2 minutes, or until sauce begins to shine.
7. Remove pan from heat and add garlic and green pepper­corns. Still off heat, swirl in remaining butter, one table­spoon at a time. Spoon sauce over leeks and serve.

Pork with Orange Sauce,Mushrooms ,Carrot Recipe

Assemble these supplies:

• 6 medium-size oranges
• 1/4 pound cultivated mushrooms
• 1 carrot, scraped
• 1 celery stalk
• 2 large shallots
• Medium-size clove garlic
• Small bunch parsley for garnish (optional)
• 1 cup beef or veal stock
• 1 bay leaf
• 2 teaspoons ground coriander Dash of Cayenne
• 1 cup heavy cream
• 2 tablespoons clarified butter
• 2 pork tenderloins (4 to 5 pounds total weight), trimmed and cut into 1-inch-thick medallions
• 1/4 cup dry white wine

Steps in preparation:

1. Halve 5 oranges and squeeze enough juice to measure 2 cups. In medium-size heavy-gauge saucepan, boil orange juice over medium-high heat until reduced by half, about 10 minutes.
2. While orange juice is reducing, trim mushrooms, wipe clean with damp paper towels, and chop. Chop carrot. Trim celery, wash, dry with paper towels, and chop. Peel and finely chop shallots. Peel garlic and crush lightly under blade of chef's knife. Peel remaining orange and cut into segments. Wash parsley, if using for garnish, and dry with paper towels. Reserve 4 sprigs and refrigerate re­mainder for another use.
3. Add stock, mushrooms, celery, shallots, garlic, bay leaf, coriander, and Cayenne to orange juice and continue boiling over medium-high heat until liquid is reduced to about 1 cup, 10 to 15 minutes.
4. Preheat oven to 200 degrees.
5. Add cream, reduce heat to medium, and cook 5 to 7 minutes, or until sauce thickens slightly.
6. Strain sauce into large bowl, pressing on solids with back of spoon to extract as much liquid as possible; discard solids and reserve sauce.
7. Place 4 dinner plates in oven to warm.
8. In large heavy-gauge skillet or sauté pan, heat clarified butter over high heat just until it begins to smoke, about 1 minute. Add pork and brown quickly on all sides, turning with tongs, about 2 minutes. Reduce heat to medium and sauté, turning occasionally, until pork is cooked through, 8 to 10 minutes.
9. Transfer medallions to warm plates. Add white wine to pan and boil over medium-high heat, scraping up any browned bits clinging to bottom of pan, 3 to 4 minutes, or until reduced to about 2 tablespoons.
10. Add reserved sauce and orange segments to pan, and cook sauce over medium heat, stirring frequently, until slightly thickened. Spoon sauce over medallions and gar­nish each serving with orange segment and parsley sprig, if desired.

Stuffed Pork Rolls with Tomatoes and Okra

Assemble these supplies:

• 1 pound fresh okra, or two 10-ounce packages frozen, thawed
• 1/2 pound mushrooms
• 2 large shallots
• Medium-size clove garlic
• 1/4 pound Westphalian ham
• Medium-size onion
• 1 1/2 pounds firm Italian plum tomatoes, or 28-ounce can
• whole peeled tomatoes, drained
• 1/4 cup clarified unsalted butter, plus 
• 2 tablespoons unclarified
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup dry sherry
• 2/3 cup fresh or dried bread crumbs
• Eight 1-inch-thick center loin pork scallops (about 2 to 21/2 pounds total weight), pounded thin
• 1 bay leaf
• 1/4 cup chicken stock
• Freshly ground black pepper
• 2 tablespoons arrowroot or cornstarch (optional)

Steps in preparation:

1. Remove okra stems and cut crosswise into 1-inch-long pieces. In large saucepan, bring 1 quart water to a boil  over high heat. Blanch okra in boiling water 1 to 2 minutes. Turn into colander and set aside.
2. Trim mushrooms and wipe clean with damp paper tow­els. Peel shallots and garlic. Combine mushrooms, shal­lots, and garlic in food processor fitted with steel blade and process briefly until minced. Or, mince these ingredients with chef's knife.
3. Chop ham finely. Peel and chop onion. If using fresh tomatoes, rinse and pat dry. Core, halve, and chop tomatoes. If using canned tomatoes, drain and reserve liquid for another use.
4. In medium-size sauté pan, heat 2 tablespoons clarified butter over medium heat. Add mushroom mixture and sauté, stirring occasionally, until mushrooms are browned and most of liquid has evaporated, about 3 minutes. Add thyme, sage, and 1/4 cup sherry. Increase heat to high and cook 1 to 2 minutes, stirring until blended. Remove pan from heat and stir in bread crumbs and ham.
5. Mound about 1/4 cup of filling in center of each pork scallop. Fold in sides and roll pork into cylinder, totally enclosing filling. Secure rolls with kitchen string or wooden toothpicks.
6. In large heavy-gauge skillet or sauté pan, heat remain­ing 2 tablespoons clarified butter over medium-high heat. Add pork rolls and brown quickly on all sides, turning with tongs, about 5 minutes.
7. Stir in onion, tomatoes, 2 tablespoons sherry, bay leaf, and stock. Season with generous grinding of pepper and bring to a boil. Cover pan, reduce heat to low, and cook 5 minutes.
8. Add okra and cook another 10 minutes.
9. Transfer pork rolls to serving platter and remove strings or toothpicks. If cooking liquid is thin, blend 2 tablespoons arrowroot with remaining 2 tablespoons sherry in a cup and gradually stir mixture into sauce. If cooking liquid is sufficiently thick, add remaining 2 table­spoons sherry only and stir until blended.
10. Remove pan from heat and swirl in 2 tablespoons unclarified butter, one at a time. Spoon tomatoes, okra, and sauce over pork rolls.

Pork Country-Style Baby Ribs with Plum Sauce Recipe

Assemble these supplies:

• 2/3 cup safflower or sunflower oil, approximately
• 1 cup fresh orange juice
• 8 country-style pork ribs, each
• 1 1/4 to 11/2 inches thick (about 5 pounds total weight)
• Freshly ground black pepper
• 2 large red bell peppers (about 1 pound total weight)
• 1/4 pound snow peas
• Small piece fresh ginger (optional) Medium-size onion, peeled and chopped
• 3/4 cup Japanese plum wine, German Gewiirztraminer,
• or sweet Riesling
• 3 cups chicken or veal stock 1/2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 jalapeno or Anaheim chilies (about 2 ounces total
• weight), or 1 tablespoon red pepper flakes
• 4 Italian prune plums, or 6 to 8 pitted prunes
• 2 tablespoons arrowroot or cornstarch
• 1 teaspoon minced garlic

Steps in preparation:

1. Preheat oven to 450 degrees.
2. In small bowl, combine 1/4 cup of the oil and 1/2 cup of the orange juice.
3. Brush each rib with about 1 teaspoon of remaining oil and season with pepper. Place ribs on rack in roasting pan and cook, turning ribs with tongs 3 or 4 times and basting them with juice mixture, 40 minutes.
4. While ribs are cooking, wash red bell peppers and dry with paper towels. Halve, core, and seed peppers. Cut one pepper into strips and chop remaining pepper. Trim and string snow peas. If using ginger, peel and mince enough to measure 1 teaspoon.
5. Heat 2 tablespoons oil in medium-size heavy-gauge saucepan over medium heat. Add onion and chopped red bell pepper, and sauté until onion is translucent and pep­per is soft, about 5 minutes.
6. Remove pan from heat. Add 1/4 cup of the plum wine and, averting your face, carefully ignite. When flame sub­sides, return pan to heat, add stock, remaining 2/3 cup orange juice, cumin, and coriander, and bring to a boil over high heat, skimming off any froth. Reduce heat to low and simmer until reduced to about 2 1/2 cups, about 15 minutes.
7. While sauce is reducing, wearing rubber gloves, cut chilies, if using, into 1/2-inch-thick rings and remove seeds. Halve and pit plums or prunes, then cut into wedges. In medium-size bowl, combine plums or prunes with chilies, if using, and pepper strips, and toss mixture with 1/4 cup plum wine.
8. When sauce is reduced, pass it through fine sieve set over medium-size bowl, pressing on solids to extract as much liquid as possible; discard solids. Return sauce to , pan, set over low heat, and add snow peas.
9. Meanwhile, blend arrowroot or cornstarch with remaining 1/4 cup plum wine in small bowl and slowly add to sauce, stirring, until sauce thickens, about 1 minute. . Add minced garlic and red pepper flakes and ginger, if using, and stir in pepper and plum mixture. Cover pan and set aside in warm place.
10. H. Place dinner plates under hot running water to warm. Dry plates. Remove ribs from oven. Divide ribs among plates and top each serving with sauce, fruit, and vegetables.

Ham Steak with Maple-Bourbon Glaze

Maple-flavored syrup is sold in most supermarkets, but it lacks the intense flavor of pure maple syrup, which is preferred for the ham. Although costly, pure maple syrup is worth the extra money. Store the syrup in the refrigerator once opened because it spoils quickly if left at room temperature.

WHAT TO DRINK
The cook suggests a dry rosé to accompany this dinner. Try a varietal Cabernet rosé from California or a fine French Tavel.

Assemble these supplies:

• 1 1/2 tablespoons unsalted butter
• 1 1/2-inch-thick center-cut ham steak (about 21/2 pounds)
• Pinch of ground cloves
• 1/4 teaspoon dry mustard
• 1 teaspoon all-purpose flour
• 1/4 cup plus 2 tablespoons dry red wine
• 2 tablespoons bourbon
• 1/4 cup pure maple syrup

Steps in preparation:

1. In large heavy-gauge skillet, melt butter over medium heat. Brown ham on both sides, 6 to 7 minutes per side, and transfer to platter. Remove skillet from heat and reserve.
2. In small bowl, combine cloves, dry mustard, flour, and 2 tablespoons water.
3. Return skillet to low heat. Add spice mixture, red wine, bourbon, and maple syrup, and stir until blended. Cook slowly, stirring constantly, until glaze begins to thicken, 1 to 2 minutes.
4. Return ham to skillet and heat through, turning once or twice, about 8 minutes.
5. Transfer ham to cutting board and slice crosswise. Arrange 3 to 4 slices on each of 4 dinner plates and top with glaze.

Prune-Stuffed Pork Chops with Apples

Assemble these supplies:

• 8 medium-size pitted prunes, soaked in hot water for 30 minutes
• Four 3/4-inch-thick loin pork chops (about 2 pounds total weight) with pockets cut in sides for stuffing
• Salt and freshly ground black pepper
• 1 lemon
• 2 large firm tart apples, such as Granny Smith
• 6 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground nutmeg
• Pinch of ground cloves
• 1 tablespoon Dijon mustard

Steps in preparation:

1. Preheat, oven to 350 degrees.
2. Stuff 2 soft prunes into each pork chop pocket and secure pocket with toothpick or small skewer. Rub both sides of each chop with salt and pepper.
3. Grate enough lemon zest to make 2 teaspoons and set aside. Cut lemon in half and squeeze juice from both halves into large bowl. Wash apples under cold running water. Halve 1 apple, core, and cut into 8 thin slices. Peel, core, and coarsely chop remaining apple. Toss apple slices and chunks in lemon juice to prevent discoloration, and set aside.
4. In large heavy-gauge skillet, melt 2 tablespoons butter over medium-high heat until frothy, about 1 minute. Add chops and sauté, turning once, until well browned, 3 to 4 minutes per side.
5. Transfer chops to shallow, ovenproof casserole or bak­ing dish; set aside. Wipe out skillet with paper towels.
6. In skillet, melt remaining butter over medium heat. With slotted spoon, remove apple chunks from lemon juice and dry with paper towels; reserve the apple slices. Add chunks to skillet, tossing until evenly coated with butter. Cover and cook until apples are slightly, soft, 2 to 3 minutes.
7. Stir in lemon zest, light brown sugar, nutmeg, cloves, and pinch of salt, and cook about 5 minutes, or until ingredients are combined. Stir in mustard.
8. Spoon half of apple mixture over chops and bake 30 to 40 minutes, or until no pink shows at the bone and apples are golden brown. Cover remaining apple mixture and set aside.
9. Place 4 dinner plates under hot running water to warm.
10. Dry plates. Divide chops among warmed plates and top each serving with spoonful of remaining apple mix­ture. Garnish each with 2 slices of reserved raw apple slices and serve immediately.
    

Broiled Chinese Buttedlied Pork

Assemble these supplies:

• 2-pound boneless pork loin top loin roast, butterflied
• 1 2 tablespoons minced garlic
• 2/3 cup catsup
• 1/3 cup hoisin sauce
• 1 tablespoon light soy sauce, preferably Chinese
• 1 tablespoon dry sherry
• 1/2 teaspoon salt

Steps in preparation:

1. Preheat broiler.
2. Open loin, spread out to resemble butterfly wings, and
3. press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat 6 inches from heat source, turning occasionally, about 20 minutes.
4. Meanwhile, make sauce for glazing: In small saucepan, combine remaining ingredients and bring to a boil over medium-low heat. Stir sauce and turn heat down as low as possible.
5. Brush pork with sauce and continue to broil, basting with sauce and turning, until completely glazed, 3 to 4 minutes. Transfer pork to serving platter and cover loosely with foil to keep warm.
6. When ready to serve, carve 4 or more slices of pork and transfer to platter. Serve remaining sauce separately.

Sesame Noodles

• 1/2 pound fresh Chinese egg noodles, or dry spaghetti, spaghettini, or vermicelli
• 2 tablespoons finely chopped scallions (optional)
• 3 tablespoons sesame paste (tahini) or creamy peanut butter
• 3 tablespoonslight soy sauce, preferably Chinese 
• 2 tablespoons Chinese sesame oil
• Dash of crushed red pepper

1. In large saucepan, bring 3 to 4 quarts water to a boil over high heat.
2. Place noodles in boiling water and cook until just tender, 2 to 5 minutes.
3. Meanwhile, blend remaining ingredients with 2 table­spoons water in small bowl.
4. Turn noodles into colander to drain and then return to warm saucepan. Add sesame sauce, toss noodles until evenly coated, and set aside to cool to room temperature.
5. Just before serving, toss again, and transfer to serving platter. Garnish with scallions, if desired.

Pan-Roasted Yams

Assemble these supplies:

• 4 yams (about 2 1/2 pounds total weight)
• Vegetable oil
• Coarse (kosher) salt (optional)

Steps in preparation:

1. Preheat oven to 375 degrees.
2. Peel yams and cut crosswise into 2-inch-thick pieces.
3. Pour vegetable oil about 1/4-inch deep into roasting par or ovenproof baking dish. Add yams and turn to coat with oil. Sprinkle with coarse salt, if desired.
4. Bake yams, turning once with tongs after 25 minutes. until tender and lightly browned, about 40 minutes.
5. Divide yams among 4 dinner plates.

Choucroute Garnie BEST Adated Recipe

Assemble these supplies:

• 1 pound sauerkraut
• 1/2 pound precooked kielbasa
• Medium-size onion
• Large Red Delicious apple
• 1 or 2 teaspoons caraway seeds (optional)
• 2 tablespoons unsalted butter
• Freshly ground pepper
• 1/2 cup California Riesling or other fruity white wine Smoked center loin pork roast (21/2 to 3 pounds), chine bone sawed so roast carves easily

Steps in preparation:

1. Place sauerkraut in colander to drain. Cut kielbasa into 1/2-inch-thick slices and set aside. Peel and chop enough onion to measure 1 cup. Wash and dry apple. Halve, core, and coarsely chop enough apple to measure 11/2 cups. Place caraway seeds, if using, between 2 sheets of waxed paper and crush with rolling pin.
2. Melt butter over medium heat in Dutch oven. When butter is bubbly, add onion and cook, stirring, until onion is softened, about 3 minutes. Stir in drained sauerkraut, caraway seeds, if using, pepper to taste, and wine.
3. Add pork to sauerkraut mixture and/ surround with kielbasa slices. Cover tightly, reduce heat to medium-low, and cook 45 minutes, or until pork is fork tender.
4. Transfer pork to cutting surface and slice into 4 chops. Divide among dinner plates and top each serving with sauerkraut and kielbasa slices.

Steamed Chicken Sausages with Broccoli

Assemble these supplies:

• 12 to 14 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 to 7 teaspoons butter, softened
• 1 bunch broccoli, separated into flowerets, stems removed
• 2 tablespoons butter, melted
• Clementine sauce (see following recipe)

Steps in preparation:

1. Gently pound chicken breasts between sheets of waxed paper until they are uniform in size and thin enough to roll. Season each breast with salt and pepper, and spread each breast with 1/2 teaspoon of softened butter. Roll each breast, starting at narrow end, into shape of sausage, enclosing butter. Squeeze gently so that each rolled sau­sage adheres and stays rolled. Wrap each in heat-proof plastic wrap and twirl ends to seal.
2. Add small amount of water to steamer or large sauce­pan with rack. Do not let water touch rack. Bring water to a boil. Using tongs, carefully arrange chicken and broccoli on rack in 1 layer. Cover and steam 9 to 12 minutes, depending on size of breasts.
3. Remove chicken from plastic wrap and cut into 2 or 3 equal slices, or leave whole.
4. Remove broccoli to serving dish. Season and sprinkle with melted butter.
5. Arrange chicken on warmed serving plates. Coat with clementine sauce.

Clementine Sauce

• 5 medium-size clementines or tangerines (enough to make 1 cup strained juice), or 1/3 cup frozen tangerine concentrate
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 to 3 tablespoons butter

1. Salt and freshly ground black pepper Lemon juice (optional)
2. Squeeze clementines and strain juice. In non-aluminum saucepan, reduce juice to 1/3 cup over low heat.
3. Add chicken broth to clementine juice (or frozen tan­gerine concentrate) and bring to a boil. Cook until reduced by 1/2.
4. Add cream and reduce again until sauce is just thick enough to coat spoon. Set aside.
5. Just before serving, reheat, and swirl butter into sauce. Adjust seasonings with salt and pepper and, if too sweet, a touch of lemon juice.