I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.



While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.

I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!

Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy

2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

I've mentioned this many times but my slow cooker and I do not get along. Thankfully, I work from home so I can still make delicious, slow-cooked meals like these Pineapple Pulled Pork Tacos. You prepare the recipe like you would in a slow cooker, but the meal cooks low and slow in the oven. The results are just as delicious, although perhaps not as convenient.



The one downside to cooking dinner all day was the smell. Holy moly, did my house smell AMAZING. I was positively ravenous imagining how good these would taste. What drew me to the recipe in the first place was how totally different it was from regular tacos. We all love these flavors and the end result did not disappoint.



The only change I'm suggesting below is to use a piece of pork with more fat. Steve was questioning why I'd cook a lean piece of meat like a tenderloin all day. I thought the pork was still tender, but it was a little dry. Otherwise we all loved these tacos. The subtle pineapple and soy flavor in the pork, the delicious BBQ sauce, the tangy, creamy goat cheese and the bright flavor of the cilantro and scallions. It all works.

The good news is, this makes a ton of food so leftovers are a given. I squirreled away the leftover pork and I'm planning to turn it into a pizza sometime soon - dough, pork and mozzarella cheese baked until golden, topped with scallions, cilantro and goat cheese. I. Can't. Wait!

{Slow Cooker} Pineapple Pulled Pork Tacos
As seen on PreventionRD

Pork:
3 lbs pork loin/shoulder/butt
1 28-oz can pineapple chunks with juice
1/4 cup low-sodium soy sauce
2 tablespoons apricot preserves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Pineapple BBQ Sauce:
1/2 cup ketchup
3/4 cup reserved pineapple chunks
2 tablespoons apricot preserves
3 tablespoons brown sugar
1 tablespoon white wine vinegar
juice of 1 lime

To serve:
6-inch taco size tortillas
cilantro, chopped
goat cheese, crumbled
scallions, chopped

If using a slow cooker, place the pork in the slow cooker. If using the oven, preheat to 225 degrees and place the pork in a Dutch oven with a tight-fitting lid.

In a medium-sized bowl, combine the juice from the canned pineapple, the soy sauce, apricot preserves, garlic powder, and black pepper. Whisk to combine and pour over the pork. Reserve 3/4 cup of the pineapple chunks to use in the BBQ sauce. You can place the rest in the slow cooker/Dutch oven with the pork or save in the fridge to serve with the tacos. Cook on low for 6-8 hours.

Remove pork from the oven and shred the meat. Discard all the liquid and return pork to the crock pot/Dutch oven. Cover until ready to serve.

Meanwhile, combine all of the ingredients for the BBQ sauce in a blender or food processor and pulse until smooth. Pour over the pork and gently mix to coat.

Serve the pork with the tortillas. Top with cilantro, goat cheese, and scallions.

I love a good stir fry. Not only are they quick and easy to prepare, they're the perfect way to get protein and veggies in one dish. Serve over rice or toss with cooked pasta and dinner is done.



My friend Mary Ellen recently posted this recipe for Szechuan Pork with Bok Choy. I immediately put it on the menu. Unfortunately, my grocery store didn't have the large heads of bok choy so I guessimated the number of baby bok choy I'd need as a substitute. I was way, way off. The bok choy all but dissolved in the sauce and Steve said he would never have known it was in there if I hadn't told him. Cooking fail.

I vowed to try again and this time, I looked up bok choy on Wegmans' website. I really love that their site lists their products as well as where you can find them in the store. I saw that a large head of bok choy weighs in at 1 1/2-lbs, so I told Steve to buy 1 1/2-lbs of baby bok choy. Problem solved! I remade the dish and this time, there was plenty of that crunchy goodness.



This is such a simple meal that's packed with flavor. I love how the pork and vegetables stretch 8-oz of pasta into 5 meals and how quickly I was able to get this meal on the table. Thanks for another delicious dinner, Mary Ellen!

Szechuan Pork with Bok Choy
Slightly modified from Mary Ellen's Cooking Creations, originally from Rachael Ray

1 1/2-lbs baby bok choy
2 tablespoons sesame oil, divided
1 small onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb ground pork
1/3 cup soy sauce
1 teaspoon chile garlic sauce (more or less to taste)
1 cup chicken broth
8 spaghetti, cooked and drained
4 scallions, chopped

Cut off the bottom stem of each baby bok choy and discard any yellowing outer leaves. Chop the remaining bok choy into large chunks.

Heat 1 tablespoon of the sesame oil in a large skillet over medium high heat. Add the bok choy, onion, garlic and ginger. Cook, stirring occasionally, until the onions and bok choy start to soften, about 5 minutes. Remove the vegetable mixture to a bowl and return the skillet to the stove.

Add the remaining 1 tablespoon of sesame oil to the pan, then add the pork. Cook, breaking the pork up with your spoon, until browned.

Add the soy sauce, chile garlic sauce and chicken broth to the pan. Bring to a simmer, then add the vegetables. Simmer together for a few minutes, then add in the cooked noodles and scallions. Toss together and serve.

The last time Steve made pulled pork, we had some left over. I'd had this idea of making flatbread pizzas in the back of my mind for a while, so I squirreled it away in the freezer for another time. That time finally came last week. I even had some leftover BBQ from our favorite spot, Sweet Lucy's in Philly.



I wasn't planning to blog these, but I posted photos on my personal Facebook page and on Instagram. I had a few people ask me for the recipe, so I promised I'd throw this blog post together. This is more of a method than a recipe. I don't have measurements and I've never blogged the pulled pork recipe Steve uses, so I hope what little I've got for you guys below will work for those who asked!

Pulled Pork Flatbread Pizzas

Butter
6 flatbreads or naan
Leftover pulled pork
Your favorite BBQ sauce
Grated Monterey Jack cheese
Grated mozzarella cheese
Thinly sliced red onion
Fresh cilantro, minced

Preheat the oven to 350 degrees.

Butter both sides of the flatbreads. Heat a grill or grill pan over medium heat. Add the flatbreads and cook, turning occasionally, until each side is browned and slightly crispy. Remove to a baking sheet and repeat with the remaining flatbreads.

Mix the pulled pork with some BBQ sauce, to taste.

Sprinkle some Monterey Jack and mozzarella on each flatbread. Divide the pulled pork evenly among the flatbread. Top each with some of the sliced red onion, followed by more of the cheeses.

Put the baking sheet in the oven and cook until the cheese melts, about 10 minutes. Remove from the oven, sprinkle each pizza with fresh cilantro and cut into pieces. Serve immediately.

When Amy posted a photo of these Asian Pork Meatballs with Sesame Noodles on Instagram I couldn't wait to make them. I didn't even know what was in them yet, but I knew from the photo that they'd be right up our alley.



The original recipe calls for rice noodles, but we've tried them in the past and didn't care for the texture so I went with plain ol' spaghetti. I buy Dreamfields brand since it makes me feel better about eating pasta (and no, I'm not being paid to say that. However, if Dreamfields ever wanted to work with me I'd be thrilled. I love their products).

Anyway, I was worried there wouldn't be enough sauce so I doubled the recipe (hence why my pasta looks so dark in the photo above). This was absolutely unnecessary so don't do it! It overwhelmed the final dish. We still enjoyed the flavors, so I'm anxious to try this again with the proper amount of sauce.



I served the meatballs with soy-roasted broccoli and carrots, a simple Asian side dish that I just realized I've never blogged. Oops! I'll have to fix that soon. This is such a fun twist on the Asian flavors you typically see in stir fry dishes.

Asian Pork Meatballs with Sesame Noodles
Slightly modified from BellyFull

For the Meatballs:
1 1/4 pounds lean ground pork
1/4 cup Panko
1 egg, lightly beaten
4 scallions, minced
2 tablespoons low-sodium soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon ground ginger
salt and pepper
1/3 cup Hoisin sauce

For the Noodles
1 package (16 ounce) stir-fry rice noodles (I used 13.25oz spaghetti)
1/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
2 teaspoons granulated sugar
1/4 cup Hoisin sauce
4 scallions, minced (plus more for garnish)
Sesame seeds, optional

Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray.

In a large bowl, combine the pork, Panko, egg, scallions, soy sauce, sesame oil, ground ginger, and a few grinds of salt and pepper, until just combined. Using a tablespoon-sized cookie scoop, form 35 meatballs. Brush each one with a little Hoisin sauce. Arrange in a single layer on the baking sheet. Bake for 15 minutes.

In the meantime, bring a large pot of water to boil and cook the noodles according to package directions. Drain, rinsing the noodles under cool water, then drain again. Set aside.

While the pasta and meatballs are cooking, whisk the sauce ingredients together in a bowl. Return the noodles to the pot and pour the sauce mixture over the top. Toss to coat. Serve a pile of noodles topped with some of the meatballs. Garnish with scallions and toasted sesame seeds.

Another meal prepared by SP for Sunday dinner with my parents. He loves cooking this time of year because he's really into long-simmering, hearty, comfort food. We're big fans of Lidia Bastianich, so he turned to one of her cookbooks when deciding what to make. He chose Braised Pork Ribs with Rigatoni because we had a rack of ribs in the freezer that needed to be used up, but when he read through the recipe he realized we'd need more ribs. D'oh. Oh well, we'll just have to make these again.



He made this while Baby Girl and I were away for the weekend, so we didn't get to smell the delicious aroma throughout the house as it cooked. But the end result...man, oh man. The meat was so tender you could just lightly pull on the bone and it would slide right out. Delicious. Comforting. Hearty. Everything you want in a Fall/Winter meal.

SP had to make two adjustments to the recipe - we can't easily find San Marzano tomatoes so he just used two cans of crushed tomatoes. He also couldn't find pickled cherry peppers, so he used banana pepper rings. Both worked just fine.

Braised Pork Ribs with Rigatoni
As seen in Lidia’s Italian-American Kitchen

One whole rack (about 4 pounds) pork spare ribs
salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 large yellow onions, sliced (about 3 cups)
8 garlic cloves, peeled
6 pickled cherry peppers, stemmed, seeded and quartered (can also use mild banana pepper rings)
Two 35-ounce cans plum tomatoes (San Marzano) with their liquid, seeded and crushed (or 2 28-ounce cans crushed tomatoes)
2 bay leaves
6 sprigs fresh thyme
2 to 3 cups hot water, or as needed
1 pound rigatoni
1/4 cup chopped fresh Italian parsley
2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Season the rib pieces with salt and pepper. Heat the olive oil in a large, heavy braising pan over medium heat. Add as many of the ribs as will fit without touching. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the ribs, drain on a baking sheet lined with paper towel. Repeat with the remaining ribs. Adjust the temperature throughout the browning, so the fat in the pan is sizzling, but the pieces of pork that stick to the pan don’t burn.

Pour off all but about 4 tablespoons of fat from the casserole. Add the onions, garlic and cherry peppers and cook, stirring, until the onions are wilted and caramelized, about 4 minutes. Stir in the tomatoes, bay leaves and thyme. Bring to a boil, scraping the pan to loosen the brown bits stuck to the bottom. Tuck the spare ribs into the tomato sauce, season lightly with salt and pepper and bring to a boil. Adjust the heat to simmering and cook, turning the spare ribs in the sauce occasionally, until the ribs are fork-tender, about 2 hours. Ladle some of the hot water into the casserole from time to time as necessary to keep the ribs covered with liquid.

To serve: When the ribs are almost tender, cook pasta according to package directions.

Drain the pasta, return it to the pot and spoon in enough of the spare rib sauce to generously coat the pasta. Toss in the parsley and bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in 2/3 cup grated cheese. Transfer the pasta to a warm platter or individual plates and top with the spare ribs. Spoon a little of the remaining sauce over the pasta and serve immediately, passing additional sauce and grated cheese separately.

I think of my friend MaryEllen as the queen of stir fries. Pretty much any Asian stir fry on this blog came from her. This recipe for Chinese Green Beans with Pork is based on her recipe, but modified a bit based on what I had in my pantry and fridge.


This was a great way to use up 2 lone pork chops I found in the freezer. Green beans have been hit or miss for us this year but this was a good batch. Simple, tasty, and quick - my idea of a great weeknight dinner.


Chinese Green Beans with Pork
Modified from Mary Ellen’s Cooking Creations

1 tablespoon sesame oil
2 pork chops cut into very small pieces
1 lb washed and trimmed green beans
2 cloves garlic, minced
1 1/2 cups chicken stock
2 tablespoons cornstarch
2 tablespoons oyster or hoisin sauce
2 tablespoons soy sauce
1 heaping teaspoon chili garlic sauce
Freshly ground black pepper
1-inch piece fresh ginger, peeled and grated
2 tablespoons Shaohsing rice wine
1 small bunch scallions, sliced thin
white rice or spaghetti/angel hair, cooked, for serving

Heat a large skillet over high heat. Add the sesame oil then add the pork and sauté for 3-5 minutes until the meat is mostly cooked. Add the green beans and garlic and sauté 1 minute. Combine the stock, cornstarch, oyster or hoisin sauce, soy sauce, chili garlic sauce, pepper and grated ginger, then add to the skillet. Bring to a boil. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender but still have some crispiness to them.

Stir in the scallions and rice vinegar, and cook one minute longer. Serve over cooked rice or noodles.

I decided to make these Hawaiian Pork Sliders after my friend Amy posted a photo of them on Instagram. They looked so good I could almost taste them.


I have such a hard time photographing sandwiches. I wonder how the pros do it? I should pay more attention when I see sandwiches or burgers in my feedly. Anyway, despite the less than stellar pictures, these were great. Very simple to throw together and took no time to cook. I served these on King's Hawaiian rolls but we honestly couldn't taste the rolls so next time I'll go with traditional sliders rolls instead. Or maybe I'll make them into regular burgers rather than sliders.

Hawaiian Pork Sliders
As seen on Very Culinary

1 1/2 pounds ground pork
1/2 cup minced scallions
3/4 teaspoon ground ginger
sprinkle of salt and pepper
8 pineapple rings
1/2 cup of your favorite barbecue sauce
mayonnaise
8 King’s Hawaiian or regular slider rolls

In a large bowl, using your hands, mix the pork, scallions, ground ginger, salt and pepper until just combined. Don’t over mix! Gently form 8 equal patties, with a slight indentation in the middle (this helps keep the burgers from bulging in the middle.)

Preheat your grill for medium-high. Coat the grates with oil or nonstick cooking spray. Place the pork patties on the hot grill and lightly coat tops with barbecue sauce. Cover the grill and cook for about 5 minutes. Flip the burgers and coat with more barbecue sauce.

After you’ve flipped the burgers, place the pineapple rings down on the grill. Cook the burgers for another 4-5 minutes, until cooked through. Cook the pineapple rings for about 3 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes. Remove the pineapple and burgers from the grill and let them rest 5 minutes.

While the meat is resting, toast the rolls on the hot grill until the edges brown nicely, about 1-2 minutes.

Spread more barbecue sauce and some mayo on the rolls, add the burger patty and a pineapple ring, then the other roll. Serve immediately.

SP and I love to watch Diners, Drive-Ins and Dives. On one episode, Guy Fieri was visiting a restaurant in Indiana that made these massive Breaded Pork Sandwiches. The pork was lightly breaded and fried until crispy, served on a bun with lots of fresh veggies. I haven't been able to get it out of my head since. I finally decided to put them on the menu and boy, am I glad I did.


Words cannot describe how amazing this was. The crispy pork, the tang from the mustard and pickles, the crunch of the lettuce. Everything came together perfectly. The only way to eat this is to start with the pork that hangs over the edges, but when you finally get a bite of everything together it's incredible.

You want to get the pork as thin as possible. I thought I'd gotten it pretty thin but it puffed a bit while it was cooking. You want a very, very thin pork cutlet for this sandwich.

Breaded Pork Tenderloin Sandwich
As seen on The Cooking Channel

4 pieces boneless pork chops
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard

Pound each pork chop with a mallet until 1/4-inch thick and 6 to 8 inches across.

Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.

Heat 1/2-inch oil in a large high-sided skillet until shimmering. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and Panko in the third. Sprinkle all three dishes with salt and pepper.

Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.

Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

If I had known ribs were this easy to make at home I would have been making them once a week.

We recently had a BBQ-themed dinner with our friends C&T. Among other things, T made four racks of ribs. I probably had half a rack myself and when she asked if we wanted to take some home I jumped at the chance. I knew I had to blog about these because (1) they're so delicious and (2) they're so easy to make.

Photo credit - T. Casey

T gave me basic instructions for the ribs and told me she used Pioneer Woman's recipe for BBQ sauce. I can't wait to make these myself this summer. I've also talked her into making another rack or two for our next themed dinner in August.

Pork Ribs

pork rib racks (4 racks will feed an army)
pork rub (T used McCormick Grill Mates pork rub)
BBQ sauce

Preheat the oven to 225 degrees.

Rub the ribs on both sides with some of the pork rub. Lay each rack in a double layer of foil. Add 1/4 cup of water and then seal the foil around the ribs.

Bake for 2 hours.

While the ribs are baking, make the BBQ sauce (recipe below or use your own). Once the ribs are done, remove them from the foil. Spread some of the BBQ sauce on each rack.

Preheat a grill to high. Lay each rack on the grill. You want to leave them alone so they get a nice crust.

Remove the ribs from the grill. Place one rack at a time on a cutting board. Slather with more sauce on both sides. Using a very sharp, long knife, cut the ribs between the bones. Pile on a serving platter and have lots of napkins on hand.

Homemade BBQ Sauce
As seen on Pioneer Woman

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce (or a few shakes of red pepper flakes)
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers or red pepper flakes, vinegar (or less to taste), Worcestershire sauce and salt and stir.

Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Yield: 2 cups

I had 8oz of ground pork in the freezer and absolutely no idea what to do with it. Then Coleen posted this Pizza with Ground Lamb, Leeks and Rosemary and I figured I could sub pork for the lamb.


I forgot to season the pork with salt and pepper while it was cooking, but otherwise this was a pretty good pizza. I really enjoyed experimenting with different toppings this winter and I'd definitely make this one again. Now that it's warm I'll be switching to flatbread pizzas or burgers on Fridays since cranking the oven to 550 degrees when it's 90+ outside isn't appealing.

Pizza with Ground Pork, Leeks and Rosemary
Slightly modified from The Reheaded Baker

8 ounces ground pork
salt
freshly ground black pepper
2 tablespoons olive oil, divided
1 leek (white and light green parts only), rinsed, halved and sliced 1/4-inch thick
1 lb pizza dough
1 (14-ounce) can diced tomatoes, drained
Pinch of red pepper flakes
shredded mozzarella
2 stalks fresh rosemary

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the ground pork and cook, breaking up clumps with a wooden spoon or spatula, until fully browned. Season with salt and pepper. Remove from the skillet to a paper-towel-lined plate to drain the fat. Wipe out the skillet.

Heat the remaining tablespoon of oil in the same skillet over medium heat; add the leeks and a pinch each of salt and pepper, and cook, stirring frequently, until the leeks are soft, about 8 minutes.

Place a pizza stone in your oven and preheat the oven to 475 degrees.

Season the diced tomatoes with pepper and red pepper flakes. Strip the rosemary leaves off of the stems; discard the stems. Roughly chop the leaves.

Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the tomatoes in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle half the mozzarella over the tomatoes, then sprinkle on the chopped rosemary.

Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust starts to appear dry. Partially remove the pizza from the oven, very carefully sprinkle the ground pork and leeks over the pizza, then sprinkle on the remaining half of the mozzarella cheese. Return the pizza to the oven to bake another 2 to 4 minutes, until the top layer of cheese has melted and the crust is golden brown.

Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.

Another pork taco recipe? Yes, I know on Monday I shared a recipe for Cuban Street Tacos. SP actually made these Pork Carnitas back in early March and I'm just getting around to blogging them now. So I hope you guys like pork tacos!

As you may have realized, we've started doing Sunday dinners with my parents again. It started back in September after my stepgrandmother had a stroke and was subsequently moved to a long-term care facility. Things were very rough in the beginning, especially for my parents since my stepdad is the only one local and a lot of the burden of his mother's care fell to him. SP thought it would be a good idea to take food over to their house on Sundays so they could relax, spend time with Baby Girl and not have to worry about dinner for one night. SP and I recently started alternating the cooking so he could try out some new recipes and get back into the kitchen.


SP actually prepared this whole meal himself while me, Baby Girl and my mom were at the Philadelphia Flower Show for the day. The flavor was outstanding. I was expecting a citrus flavor from the orange juice but all it did was add to the overall depth of flavor. These tacos were meaty and delicious.


Pork Carnitas
Williams-Sonoma Mexican cookbook

3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (if necessary)
12 corn or flour tortillas, warmed
guacamole
salsa fresca
refried beans

Cut off any big pieces of fat from the pork and put the fat into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water, cover and continue cooking.

Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 minutes longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.

Immediately transfer the pork to a warmed serving bowl. Serve with the warm tortillas, guacamole and salsa to make tacos.

For our Mexican feast last month T made these Cuban Street Tacos. She prepped and cooked it before we got there, so the only thing we had to do was pull the pork and broil it.


Photo credit: T. Casey

This had such great flavor. And I loved the crispy bits so don't skip that step! I definitely ate way too many of these (we all did).


Photo credit: T. Casey

Cuban Street Tacos
As seen on Sweet Peas Kitchen, adapted from What's Cookin' Chicago, originally adapted from Cook's Illustrated, June 2008

1 (4-pound) boneless pork butt, cut into 2-inch chunks
1 tablespoon sea salt
1 tablespoon oil
1 cup water
1 cup chicken stock
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 bay leaves
3 large garlic cloves, minced
1 to 2 jalapeños, minced
1 onion, peeled and halved
juice of 1 lime
1 medium orange, halved and juice, rinds reserved
8 corn tortillas
1 small red onion, thinly sliced
1/2 cup chopped cilantro
1 cup Monterey Jack cheese
2 limes, cut into wedges

Rub the pieces of pork shoulder all over with salt. Refrigerate for at least 1 hour.

Preheat oven to 300 degrees F.

Heat oil in a Dutch oven over medium-high heat. Add pork and sear pieces on all sides. Once all the pork is seared and lightly browned, remove from the pot and place in a large bowl. Pour in water and chicken stock, scraping the bottom of the pan with a flat-edged spatula to release all the tasty brown bits. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer, stirring occasionally. Add pork pieces and cover the pot and place it in the preheated oven. Bake for 1 hour, take a peek and give the pot a stir to turn the meat. Put the lid back on and let it continue to bake in the oven for another hour.

After 2 hours of baking time, remove the pot from oven. Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a large bowl; set aside. Place the pot on the stove top and let the remaining liquid come to a boil over high heat. Let it boil until it thickens up and is reduced to about 1 cup, about 10 -15 minutes.

Lower racks to near the bottom of the oven and turn oven to broil. In the bowl, pull each piece of pork in half using two forks. Pour the reduced liquid over the pork and add salt and pepper to taste; stir to combine. Place the coated pieces of pork on a wire cooling rack set on a baking sheet. Broil the meat for 5 to 8 minutes on each side until well browned. Serve immediately in warm tortillas. Garnish with red onion slices, cilantro, Monterey Jack cheese, and lime wedges.