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Recipes (184)

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Ingredients

1-12 oz / 375 g package bacon
1/3 cup / 80 mL EACH packed brown sugar and pure maple syrup

Directions

  1. Preheat oven to 350°F.
  2. Separate bacon slices and pat dry with paper towels.
  3. Place bacon slices on oven-safe wire rack set over a foil-lined, rimmed baking sheet. Do not overlap.
  4. In small bowl, thoroughly combine brown sugar and maple syrup.
  5. Holding one end of bacon, brush glaze mixture onto the top of each slice of bacon.
  6. Bake in preheated oven for 20 minutes, just until glaze begins to darken.
  7. Flip each slice of bacon over and brush a thick coat of glaze over the other side.
  8. Bake for an additional 5-10 minutes or until bacon is cooked to your desired texture and glaze has thickened.
  9. Remove bacon from oven and let rest until cool enough to handle.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Breakfast & brunch, Treats & desserts
  • Cooking style Bake
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 11
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Ingredients

PORK BELLY:

1 ½ -2 lbs / 0.75 – 1 kg skinless pork belly
1 tsp / 5 mL EACH granulated sugar, salt and ground black pepper

RAMEN:

2-900 mL cartons chicken broth
¼ cup / 50 mL EACH mirin and Japanese sake
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL miso paste*
12 cloves garlic, quartered
2-inch / 5 cm piece ginger root, peeled and sliced
2 sheets nori, divided
2 eggs, medium-boiled, peeled and sliced in half
1 cup / 250 mL sliced shiitake mushrooms
¾ cup / 175 mL matchstick carrots
½ cup / 125 mL thinly sliced snap peas
2-3 green onions, thinly sliced diagonally
400 g fresh or instant ramen noodles, cooked according to package instructions

*Miso paste is a popular Japanese seasoning made from fermented soybeans. Kept refrigerated, it can be found in most major grocery stores, alongside chilled tofu products and dairy substitutes.

Directions

FOR THE PORK BELLY:

  1. Preheat oven to 450°F.
  2. In small bowl, combine sugar, salt and pepper. Rub both sides of pork belly with seasoning.
  3. Place pork belly on rack on foil-lined rimmed baking sheet. Roast for 20-25 minutes.
  4. Reduce heat to 275°F. Roast 50-60 minutes more or until meat is tender but not falling apart.
  5. Remove pork belly from oven, tent loosely with foil and let rest 10-15 minutes before carving into ¼-inch thick slices.

FOR THE RAMEN:

  1. In large stock pot, combine broth, mirin, sake, soy sauce, miso paste, garlic and ginger.
  2. Cut 1 sheet of nori into quarters. Add to broth mixture.
  3. Over high heat, bring contents of pot to a boil. Reduce heat to low and simmer for 1 hour.
  4. Strain and discard solids. Return contents to pot; keep hot.
  5. Cut remaining sheet of nori into thin strips. Set aside.
  6. Divide noodles evenly among 4 large bowls. Ladle broth over noodles and top with slices of pork belly, halved egg, mushrooms, carrots, snap peas and green onion.
  7. Garnish with nori strips. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Belly
  • Dish or Meal Type Mains
  • Cooking style Braise/stew, Roast/broil
  • Prep Time 20
  • Cook Time 150
  • Number of Servings 4
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Ingredients

Sauce:

½ cup / 125 mL sodium-reduced soy sauce
2 Tbsp / 30 mL honey
1 Tbsp / 15 mL unseasoned rice vinegar
2 tsp / 10 mL sesame oil
1-2 tsp / 5-10 mL sambal oelek*
1 Tbsp / 15 mL grated ginger root
2-3 cloves garlic, pressed

Stir-fry:

1 lb / 0.5 kg pork loin centre chops, boneless
1 Tbsp / 15 mL canola oil
1 large carrot, peeled and cut into matchsticks
3 ½ oz / 100 g shiitake mushrooms, sliced
1 red bell pepper, seeded and cut into matchsticks
2-200 g pkgs. vacuum-sealed udon noodles
3-4 heads baby bok choy, leaves only
3 Tbsp / 45 mL thinly sliced green onion

* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.

Directions

For the sauce:

  1. In medium bowl, thoroughly combine sauce ingredients. Separate into two portions – 3 Tbsp for marinating and the remainder for cooking.

For the stir-fry:

  1. With sharp knife, trim unwanted fat from chops. Slice chops against the grain into ¼-inch wide strips.
  2. In large bowl, combine pork strips with 3 Tbsp sauce; cover and let marinate while preparing vegetables. Keep vegetables separate.
  3. In large sauté pan or wok, heat oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to clean plate.
  4. Add carrots to pan; cook, stirring, about 2 minutes. Add mushrooms and red pepper to pan; cook, stirring, 1-2 minutes more.
  5. Return pork strips and any accumulated juices to pan; stir to combine.
  6. Add udon noodles and remaining sauce. Cook, tossing until noodles are hot and coated with sauce, about 2 minutes.
  7. Remove pan from heat. Incorporate bok choy leaves into stir-fry. Allow mixture to sit just until leaves start to wilt, about 1 minute.
  8. Serve warm, garnished with green onion.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Stir-fry
  • Prep Time 30
  • Cook Time 30
  • Number of Servings 4-6
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Ingredients

Royal Blueberry BBQ Sauce:

2 tsp / 10 mL canola oil
1 cup / 250 mL chopped yellow onion
3 cloves garlic, minced
1/3 cup / 80 mL Crown Royal Whisky
2 cups / 500 mL fresh or frozen blueberries
3/4 cup / 175 mL chili sauce
1/3 cup / 80 mL cider vinegar
1 Tbsp / 15 mL molasses
1 tsp / 5 mL Worcestershire sauce
2 Tbsp / 30 mL packed brown sugar
1 tsp / 5 mL chili powder
1/8 tsp / 0.5 mL ground allspice

Pork:

4 pork rib chops, bone-in, about 1 ½ inches / 3.75 cm thick
Canola oil for brushing
1-2 Tbsp / 15-30 mL chopped fresh thyme
Salt and ground black pepper for seasoning
Thyme sprigs for garnish

Directions

For the sauce:

  1. In large saucepan, heat oil over medium-high heat. Cook onion until softened and just starting to brown, about 5 minutes.
  2. Add garlic and cook 1 minute more, stirring often.
  3. Deglaze saucepan with whisky. Increase heat to high. Bring liquid to a boil and cook until nearly evaporated, about 3 minutes.
  4. Stir in remaining ingredients and return mixture to a boil.
  5. Reduce heat to medium-low. Allow sauce to simmer for 30 minutes, stirring often and occasionally pressing on blueberries with back of cooking spoon.
  6. Remove saucepan from heat. Let sauce cool, about 45 minutes.
  7. Using a hand-held immersion blender, puree sauce until nearly smooth.
  8. Divide sauce among 2-3 small jars or containers with screw top lids. Refrigerate until fully chilled.

Makes 2 cups

*Sauce may be used for up to two weeks if kept sealed in refrigerator. Alternatively, freeze in smaller quantities.

For the pork:

  1. With sharp knife, cut 2-3 slits through outer layer of fat-rimmed side of chops, about 2 inches apart.
  2. Lightly brush both sides of chops with oil, rub with thyme and season with salt and pepper.
  3. Preheat barbecue on high; reduce heat on one side to medium-low.
  4. Sear chops over high heat, 2-3 minutes per side or until nicely grill marked.
  5. Slide chops over to lower heat side. Grill 8-10 minutes more or until instant-read thermometer registers 155°F, turning occasionally and brushing often with sauce.
  6. Remove chops from grill onto a clean plater. Tent loosely with foil and let rest 3 minutes.
  7. Garnish with sprigs of thyme. Serve with additional sauce if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 60
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Pork:

6-8 pork loin centre chops, boneless
Salt and ground black pepper for seasoning
1 cup / 250 mL all-purpose flour
2 eggs, beaten with 2 Tbsp water
4 cups / 1L Panko breadcrumbs
Canola oil for frying
1 lemon, sliced into wedges
Shredded napa cabbage for serving

Sauce:

½ cup / 125 mL ketchup
4 tsp / 20 mL unseasoned rice vinegar
1 Tbsp / 15 mL EACH sodium-reduced soy sauce and Worcestershire sauce
1 Tbsp / 15 mL dry mustard
½ tsp / 2 mL garlic powder
¼ tsp / 1 mL EACH ground allspice and ground ginger

Directions

For the pork:

  1. With sharp knife, cut 2-3 slits through outer layer of fat-rimmed side of chops, about 2 inches apart.
  2. Place chops, two at a time, between two sheets of saran wrap or waxed paper. Using a meat mallet, rolling pin or heavy pan, pound each chop to ¼-inch thickness. Repeat with remaining chops.
  3. Lightly season both sides of chops with salt and pepper.
  4. Set up 3 plates side by side. Place flour on first plate. Pour egg mixture onto second plate. Place panko crumbs on third plate. Lightly coat each chop with flour, dip into egg mixture and press into crumbs to coat both sides. Transfer chops to a rack. Allow breading to dry, about 15 minutes.
  5. In large nonstick skillet, heat about half-an-inch of oil over medium-high heat. Once oil is hot enough, carefully lay 2-3 chops into the oil. Fry chops on one side until golden brown, about 3 minutes.
  6. Gently flip and fry 1-2 minutes more. Transfer chops to a plate lined with paper towels to drain excess oil. Repeat with remaining chops.
  7. Slice each chop into 1-inch strips and arrange on platter lined with cabbage. Garnish with lemon wedges.
  8. Serve pork strips with sauce on the side for dipping.

For the sauce:

  1. In small glass bowl, combine ingredients and whisk until well-blended. Cover and set aside for up to one hour or refrigerate until ready to use. Serve sauce at room temperature.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Pan-fry/sear
  • Prep Time 50
  • Cook Time 10
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 375 g
2 Tbsp / 30 mL butter, divided
¾ cup / 180 mL finely chopped yellow onion
2 cloves garlic, minced
1 cup / 250 mL frozen mango chunks, sliced into quarters
1 Tbsp / 15 mL medium curry powder
1-237 mL carton half-and-half cream
1/3 cup / 80 mL mango chutney, hot or mild
Hot cooked basmati or Jasmine rice, for serving
Freshly chopped cilantro, for garnish

Directions

  1. With sharp knife, slice pork tenderloin crosswise into 8 equal pieces. Flatten slightly with palm of hand to ½-inch thickness.
  2. In large nonstick skillet, melt 1 Tbsp butter over medium-high heat. Brown medallions for 2-3 minutes per side. Transfer to a clean plate.
  3. Reduce heat to medium-low. Add remining butter to skillet; swirl skillet to melt butter.
  4. Add onion, garlic, mango and curry powder to skillet; stir to combine. Cook until onion and mango soften, about 3 minutes.
  5. Add cream and chutney to skillet; stir to combine.
  6. Increase heat to medium-high and let mixture come to a boil, stirring and scraping up any brown bits from bottom of skillet. Reduce heat and simmer until sauce is slightly reduced, about 3 minutes.
  7. Return medallions and any accumulated juices to skillet. Turn to coat. Simmer until medallions are heated through and only a hint of pink remains, about 2 minutes.
  8. Serve over hot cooked rice and garnish with cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 3-4
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Ingredients

½ lb / 250 g fresh pork sausages (Italian or Chorizo)
1 cup / 250 mL refried beans
3 Tbsp / 45 mL ready-to-use salsa
2 prepared flatbread pizza crusts or 3 naan breads
1 large sweet bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
¼ - ½ small red onion, sliced into thin wedges
½ - 1 jalapeno pepper, seeded and thinly sliced
2 cups / 500 mL shredded mozzarella or
Tex-Mex cheese
½ avocado, peeled, pitted and diced
Chopped fresh cilantro for garnish

Directions

  1. Preheat oven to 350°F.
  2. Remove casings from sausages.
  3. In nonstick skillet, cook sausage meat over medium heat until no pink remains, breaking up larger pieces with spatula, about 15 minutes.
  4. In small bowl, combine refried beans and salsa. Divide evenly between pizza crusts or breads, and spread mixture to within ½-inch of edge.
  5. Sprinkle with cooked sausage meat, chopped peppers, onion, jalapeno and cheese.
  6. Place pizzas on baking sheet. Bake in preheated oven until cheese is melted and bubbly, 10-12 minutes.
  7. Remove pizzas from oven and let cool 2-3 minutes.
  8. Sprinkle pizzas with avocado and cilantro. Slice and serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Appetizers & snacks, Mains
  • Cooking style Bake, Pan-fry/sear
  • Prep Time 30
  • Cook Time 10-12
  • Number of Servings 2-4
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Ingredients

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL breadcrumbs
1 tsp / 5 mL EACH fennel seeds and red pepper flakes
½ tsp / 2 mL EACH onion powder and salt
2 cloves garlic, minced
½ cup / 125 mL freshly grated Parmesan or Romano cheese
1 egg, slightly beaten
¼ cup / 50 mL sour cream
¼ cup / 50 mL chopped fresh Italian parsley
1-650 mL jar ready-to-use pasta sauce
1 cup / 250 mL shredded mozzarella cheese
Fresh basil leaves for garnish
Hot cooked pasta noodles for serving

Directions

  1. Preheat oven to 400°F.
  2. In large bowl, gently combine ground pork with fennel seeds, red pepper flakes, onion powder, salt, garlic, grated cheese, egg, sour cream and parsley; do not overmix.
  3. Form mixture into 2-inch balls and arrange on rimmed baking sheet lined with aluminum foil. Bake in preheated oven for 20-25 minutes or until nicely browned and juices run clear.
  4. Meanwhile, in large sauté pan, heat sauce over medium heat.
  5. Add cooked meatballs to sauce. Simmer 5-10 minutes, occasionally spooning additional sauce over meatballs.
  6. Sprinkle meatballs with mozzarella cheese. Once cheese has melted, tear basil leaves into small pieces and sprinkle over meatballs.
  7. Serve meatballs and sauce over your favourite hot cooked pasta noodles.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 40
  • Number of Servings 10-12 meatballs
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Ingredients

Pork:

1 pork loin roast, centre cut, boneless, about 2 lb / 1 kg
2 tsp / 10 mL canola oil
1 Tbsp / 15 mL EACH ground coffee and chili powder
2 tsp / 10 mL packed brown sugar
1 tsp / 5 mL EACH ground cinnamon and salt
½ tsp / 2 mL dried oregano leaves

Marmalade:

2 ½ cups / 625 mL frozen cranberries
½ cup / 125 mL granulated sugar
¼ cup / 50 mL packed brown sugar
¼ cup / 50 mL EACH spiced rum and cranberry juice
2 Tbsp / 30 mL lemon juice
1 tsp / 5 mL lemon zest

Directions

For the pork:

  1. Place roast on cutting board and brush all sides with oil. Set aside.
  2. In small bowl, thoroughly combine remaining ingredients. Rub all sides of roast with spice mixture. Place roast in resealable bag and refrigerate for 12-24 hours.
  3. Remove roast from refrigerator and let sit at room temperature for 1 hour prior to cooking.
  4. Preheat oven to 350°F. Place roast on rack in shallow roasting pan. Roast in preheated oven until internal temperature registers 155°F, 55-60 minutes.
  5. Transfer roast to cutting board. Tent loosely with foil and let rest 5 minutes before carving into ¼-inch thick slices. Drizzle with pan juices, if desired. Serve with marmalade.

For the marmalade:

  1. In medium saucepan, combine cranberries, sugars, rum and juices. Bring mixture to a boil over medium-high heat. Stir to dissolve sugars.
  2. Reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
  3. Remove saucepan from heat and mash cranberries with back of cooking spoon.
  4. Stir in lemon zest and allow mixture to cool to room temperature. Mixture will thicken as it cools.
  5. Transfer mixture to glass bowl or plastic container. Cover and chill for at least 2 hours. Marmalade can be made ahead and stored in refrigerator for up to 4 days.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 40
  • Cook Time 70
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Dough:

4 cups / 1L all-purpose flour, divided
1/3 cup / 80 mL granulated sugar
2 ¼ tsp / 12 mL instant yeast
½ tsp / 2 mL salt
1 cup / 250 mL milk
1/3 cup / 80 mL butter, room temperature
2 eggs, room temperature

Topping:

1-375 g pkg bacon, cooked crisp, drained and coarsely chopped
2/3 cup / 160 mL packed brown sugar
1 Tbsp / 15 mL dried rosemary leaves
¼ tsp / 1 mL ground black pepper
¼ cup / 50 mL unsalted butter
¼ cup / 50 mL pure maple syrup

Directions

For the dough:

  1. Add 1 cup flour, sugar, yeast and salt to bowl of a stand mixer fitted with dough hook. Stir to combine.
  2. In glass measuring cup, heat milk in microwave on 100% power for 60 seconds just until warm. Add to bowl.
  3. Add butter and eggs. Mix on low speed, gradually adding remaining 3 cups of flour.
  4. Continue mixing for about 5 minutes or until dough pulls away from sides of bowl. Dough should feel soft and moist but not sticky.
  5. Transfer dough to a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or damp towel and let stand 15-20 minutes.

For the topping:

  1. In medium bowl, combine bacon, brown sugar, rosemary and pepper. Set aside.
  2. In microwave-proof bowl, combine butter and maple syrup. Microwave on 100% power for 20-30 seconds; stir to combine. Microwave an additional 10 seconds or until butter is melted.

To assemble:

  1. Preheat oven to 350ﹾF.
  2. Lightly grease a 10-inch Bundt pan with canola oil.
  3. Pull small pieces of dough and roll into 30-32 balls, about 1-1 ½ inches in diameter.
  4. Dip balls in butter mixture, then roll in bacon mixture to coat. Stack dough balls in Bundt pan, staggering each layer like bricks.
  5. Drizzle any remaining butter mixture over dough and sprinkle with any remaining bacon mixture.
  6. Bake in preheated oven for 30 minutes. When done, remove from oven and let stand 5 minutes.
  7. Turn monkey bread upside down onto a clean plate. Serve warm.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 25
  • Cook Time 35
  • Number of Servings 12
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Ingredients

Brownies:

8 oz / 225 g semi-sweet chocolate, chopped
2 oz / 56 g unsweetened chocolate, chopped
1 cup / 250 mL unsalted butter, softened
1 ½ cups / 375 mL granulated sugar
½ cup / 125 mL packed brown sugar
1 Tbsp / 15 mL vanilla extract
4 eggs
1 cup / 250 mL all-purpose flour
¼ tsp / 1 mL EACH baking powder and salt
8 slices bacon, cooked, drained and coarsely chopped

Topping:

1-12 oz / 300 mL can sweetened condensed milk
1 ½ cups / 375 mL packed brown sugar
4 egg yolks
1 Tbsp / 15 mL vanilla extract
1 oz / 30 mL whisky
1 cup / 250 mL chopped pecans or walnuts
4 slices bacon, cooked, drained and coarsely chopped

Directions

For the brownies:

  1. Preheat oven to 350ﹾF.
  2. In large saucepan, over medium-low heat, melt chocolate and butter; stir often. Remove saucepan from heat and let mixture cool, about 10 minutes.
  3. Whisk in sugars and vanilla.
  4. Whisk in eggs, one at a time.
  5. Gradually stir in flour.
  6. Add baking powder, salt and bacon; stir to combine.
  7. Line a 13- x 9-inch baking pan with parchment paper. Spread brownie mixture evenly into pan.
  8. Bake until toothpick inserted into centre comes out with a few moist crumbs clinging, 30-35 minutes.
  9. Remove pan from oven, place on cooling rack and set aside. Let cool a minimum 2 hours.

For the topping:

  1. In saucepan, over medium heat, thoroughly combine sweetened condensed milk, brown sugar and egg yolks.
  2. Allow mixture to simmer until thickened, about 10 minutes, stirring occasionally.
  3. Remove saucepan from heat. Stir in vanilla, whisky, nuts and all but 2 Tbsp bacon. Set aside to cool.

To serve:

  1. After the brownies have cooled completely, slice into 24 squares. When ready to serve, spoon desired amount of topping on brownies. Leftover topping may be frozen for future use.
  2. Garnish each brownie with a few pieces of reserved bacon.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 50
  • Cook Time 30
  • Number of Servings 24
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Pork:

1 ½ lb / 0.750 kg lean ground pork
½ cup / 125 mL fine dry bread crumbs
1-2 cloves garlic, minced
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
2 tsp / 10 mL Worcestershire sauce
¼ tsp / 1 mL EACH salt and ground black pepper

Filling:

1-10 oz / 284 g pkg frozen chopped spinach, thawed, drained and squeezed dry
1 Tbsp / 15 mL butter
1 cup / 250 mL coarsely chopped mushrooms
½ cup / 125 mL chopped yellow onion
¼ cup / 50 mL fine dry breadcrumbs
1 egg, slightly beaten
¼ cup / 50 mL chopped parsley
½ tsp / 2 mL dried marjoram leaves
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
Pinch of ground nutmeg

Directions

  1. Preheat oven to 350°F.
  2. In large bowl, gently combine ground pork, bread crumbs, garlic, egg, mustard, Worcestershire sauce, salt and pepper; do not overmix. Set aside.
  3. Place squeeze-dried spinach in large bowl. Set aside.
  4. In small nonstick skillet, melt butter over medium-high heat. Sauté mushrooms and onion until onion is translucent and mushrooms begin to soften, 3-5 minutes. Remove from heat and allow mixture to cool, about 10 minutes.
  5. Transfer mushroom mixture to bowl containing spinach. Add breadcrumbs, egg, parsley, marjoram, salt, pepper and nutmeg. Stir to combine. Set aside.
  6. Place pork mixture between two sheets of waxed paper and roll into a rectangle about 18 x 8-inches. Remove top sheet.
  7. Spread filling evenly over meat, leaving a ½-inch border. Roll up jellyroll style from shorter end, lifting and removing paper as you go.
  8. To seal, pinch close ends of meatloaf and bottom along seam.
  9. Place meatloaf in lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour or until instant-read thermometer registers 160°F. Top of meatloaf should be lightly browned.
  10. Remove meatloaf from oven. Transfer to a clean cutting board and slice into 1/2-inch thick slices.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Bake
  • Prep Time 45
  • Cook Time 60
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork shoulder blade roast, boneless, about 4 lb / 2 kg
2 Tbsp / 30 mL Kosher salt
1 tsp / 5 mL ground black pepper
1 Tbsp / 15 mL unsalted butter
½ cup / 125 mL finely chopped yellow onion
2 cloves garlic, minced
1-455 mL bottle chili sauce
⅓ cup / 80 mL lemon juice
¼ cup / 50 mL Dijon mustard
1 Tbsp / 15 mL apple cider vinegar
2 tsp / 10 mL Worcestershire sauce
½ cup / 125 mL packed brown sugar
¾ tsp / 4 mL chipotle chili powder
8-10 Rolls or buns, sliced

Directions

Indirect method:

  1. Place roast on large plate or platter. Rub with salt and season with pepper. Cover and let roast stand at room temperature for 1 hour before grilling.
  2. Preheat one burner of two-burner barbecue on high; reduce heat to medium or lower; temperature should read 275-300ﹾF.
  3. Put roast in disposable foil pan and place over unlit burner. Close lid and cook roast over indirect heat (off heat side) until meat is fork tender and almost falling apart for 5-6 hours. Cover roast with foil if getting too dark.
  4. Transfer roast to a cutting board. Tent loosely with foil and let rest 10-15 minutes.
  5. Using two forks, pull meat into shreds; discard any fat. Transfer shredded pork to serving bowl; cover to keep warm.
  6. To prepare sauce, melt butter in saucepan over medium-high heat.
  7. Add onion and garlic; sauté 2-3 minutes.
  8. Add remaining ingredients; stir to combine.
  9. Bring mixture to a boil, stirring occasionally. Reduce heat to low and simmer, about 20 minutes.
  10. To serve, layer pork onto rolls or buns. Serve with sauce.

Rotisserie method:

  1. Preheat barbecue and follow instructions for rotisserie grilling.
  2. Add water to foil drip pan. Secure roast on rotisserie rod and cook 5-6 hours over direct, low heat or the heat from the rotisserie burner.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill, Slow cook
  • Prep Time 15
  • Cook Time 360
  • Number of Servings 8-10
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Ingredients

3 cups / 750 mL instant vanilla pudding, prepared according to package directions and refrigerated until ready to use
4 Tbsp / 60 mL unsalted butter
1 cup / 250 mL packed light brown sugar
1 cup / 250 mL heavy cream, divided
1 tsp / 5 mL sea salt
1/4 tsp / 1 mL vanilla extract
2 – 13 oz / 375 g packages bacon
2 cups / 500 mL packed brown sugar
3 large bananas
1 lb / 500 g fresh strawberries
16 oz / 450 g shortbread cookies
3 oz / 85 mL rum (optional)
6 oz / 170 g good quality dark chocolate, (70% Cocoa)

Directions

For the salted caramel:

  1. In medium saucepan, melt butter over medium-high heat.
  2. Add light brown sugar; stir to combine.
  3. Bring mixture to a boil, remove from heat and, in small increments, slowly whisk in 3/4 cup cream.
  4. Return mixture to a boil, and immediately decrease heat to a slow simmer, swirling occasionally, about 10 minutes.
  5. Remove saucepan from heat. Stir in salt and vanilla. Set aside.

For the candied bacon:

  1. Preheat oven to 350°F.
  2. Line rimmed baking sheet with aluminum foil.
  3. Place brown sugar into shallow dish. One at a time, press bacon slices into brown sugar, coating both sides evenly. Discard any remaining brown sugar.
  4. Place bacon slices on baking sheet. Bake, in batches, 20-25 minutes or until bacon is crisp and sugar has caramelized.
  5. Remove bacon to a clean plate lined with wax paper to cool slightly. Repeat with remaining bacon strips.
  6. Roughly chop bacon into small pieces and set aside. Reserve about 1/3 cup for garnish.

For the fruit:

  1. Peel and slice bananas into rounds, about 1/4-inch thick. Set aside.
  2. Wash and hull strawberries. Dab dry with paper towels and slice into 1/4-inch thick slices. Set aside.

For the cookies:

  1. Place cookies in large resealable bag. Squeeze out extra air.
  2. With palm of hand, crush cookies into small chunks.
  3. Divide crushed cookies into three equal amounts.

For the chocolate:

  1. In small heat-proof bowl, microwave the remaining 1/4 cup cream and chocolate on high for 25 seconds.
  2. Stir until chocolate is melted. Repeat if necessary but reduce microwave time to 10-second intervals being careful not to overheat the chocolate. Overheated chocolate will seize (mixture will become grainy and greasy). Mixture should be smooth, shiny and satiny. Allow to cool slightly.

To assemble:

  1. To assemble, layer one-third of the cookie crumbs*, half the pudding, half the fruit, half the caramel, half the bacon and all the chocolate.
  2. Continue layering on one-third of the cookie crumbs and the remaining pudding, fruit, caramel and bacon.
  3. Top with remaining cookie crumbs and garnish with reserved bacon.
  4. Cover and refrigerate until ready to serve. Trifle can be made 1 day ahead.
    *If desired, drizzle each layer of cookie crumbs with 1 ounce of rum.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 90
  • Cook Time 45
  • Number of Servings 12-15
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 lbs / 1 kg lean ground pork
¼ cup / 50 mL panko crumbs
2 eggs, slightly beaten
1 Tbsp / 15 mL EACH dried oregano leaves and dried thyme leaves
2 tsp / 10 mL EACH garlic powder, onion powder and seasoning salt
1 tsp + ½ tsp / 7 mL ground black pepper
8 slices cheddar cheese
8 slices easy candied bacon
8 hamburger buns, sliced and lightly toasted

Suggested toppings: arugula leaves, tomato slices, onion slices, fried egg and condiments of your choosing.

Instructions

  1. In large bowl, gently combine ground pork with breadcrumbs, eggs and seasonings; do not overmix.
  2. Form mixture into 8 quarter pound patties. Cover and refrigerate for 1 hour.
  3. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
  4. To assemble, place cheese slice on bottom half of bun followed by patty, candied bacon and chosen toppings. Cover with top half of bun.

Recipe adapted from Chris Pelland, Manitoba Pork recipe contest winner, 2017 BBQ & Blues Festival.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 90
  • Cook Time 15-20
  • Number of Servings 8
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