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Recipes (210)

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Ingredients

1 tsp / 5 mL olive oil
1 lb / 500 g fresh Italian sausage or Spanish chorizo sausage
1 cup / 250 mL chopped yellow onion
2-3 cloves garlic, minced
2 tsp / 10 mL paprika
½ tsp / 2 mL turmeric
1 bay leaf
1-19 oz / 540 mL can diced tomatoes
2 ¼ cups / 300 mL sodium-reduced chicken broth
1 cup / 250 mL Arborio rice
2-3 sweet bell peppers, seeded and cut into bite-size pieces
1 cup / 250 mL frozen peas
¼ cup / 50 mL chopped fresh parsley

Directions

  1. In deep sauté pan, heat oil over medium-high heat.
  2. Remove casings from sausage and break up into 1-inch chunks. Brown on all sides, stirring often for 8-10 minutes. Remove from pan and set aside.
  3. Discard all but 1 Tbsp fat from pan. Add onion and garlic; sauté 2-3 minutes, stirring often.
  4. Add paprika and turmeric; cook, stirring, for 20-30 seconds.
  5. Add tomatoes, broth and rice; bring to a boil.
  6. Return sausage to pan. Reduce heat; cover and simmer for 15 minutes.
  7. Add peppers. Stir to combine. Cover and simmer for 8-10 minutes more or until rice is tender and almost no liquid remains.
  8. Remove pan from heat. Remove bay leaf. Stir in peas and parsley. Cover and let stand 3-5 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Mains
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 45
  • Number of Servings 4-6
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Ingredients

1 pork loin roast, centre cut, boneless, about 1 ½ lbs / 0.75 kg
2 Tbsp / 30 mL hot curry paste
1 Tbsp / 15 mL canola oil
2 medium yellow onions, halved and thinly sliced
3-4 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
½ cup / 125 mL vegetable broth
½ cup / 125 mL ground cashews*
1 cup / 250 mL Balkan style plain yogurt, at room temperature
2 cups / 500 mL frozen peas
¼ cup / 50 mL chopped fresh cilantro
Chopped cashews for garnish (optional)
Hot cooked rice for serving

Directions

  1. With sharp knife, cut roast into 1-inch cubes; trim any unwanted fat.
  2. In large bowl, combine pork cubes and curry paste. Cover and marinate in refrigerator for 2-4 hours. Remove from refrigerator 1 hour before cooking to help bring meat to room temperature.
  3. In deep sauté pan, heat oil over medium-high heat. Add onions and cook, stirring often until golden and tender, 8-10 minutes.
  4. Add garlic and ginger; cook 1 minute more.
  5. Add pork with juices. Cook until pork is browned, stirring occasionally, 5-6 minutes.
  6. Add broth, ground cashews and yogurt; stir to combine. Reduce heat and simmer until pork is cooked through, 8-10 minutes.
  7. Remove pan from heat. Stir in peas. Cover and let stand 5 minutes.
  8. Sprinkle curry with cilantro and serve over hot cooked rice.
  9. Garnish with chopped cashews, if desired.

* If unable to find ground cashews, grind about 60 g of whole cashews in a food processor or blender.

Tip: For a slightly different flavour, substitute hot curry paste with 2-3 Tbsp vindaloo spice paste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Braise/stew
  • Prep Time 45
  • Cook Time 30
  • Number of Servings 4
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Ingredients

1 pork rib roast, boneless, about 2 ½ lbs / 1.25 kg
2 tsp / 10 mL dried oregano leaves
2 tsp / 10 mL ground cumin
1 tsp / 5 mL salt
½ tsp / 2 mL EACH ground cinnamon and ground coriander
2 Tbsp / 30 mL canola oil
1 cup / 250 mL orange juice
3 cloves garlic, pressed
1 chipotle pepper in adobo + 1 tsp / 5 mL adobo sauce*
12 soft flour or corn tortillas
Garnish suggestions: shredded lettuce, thinly sliced radishes, diced avocado, chopped Roma tomatoes, pickled red onions, mild crumbled feta, chopped fresh cilantro

Directions

  1. Pat roast with paper towels to remove excess moisture.
  2. In small bowl, combine oregano, cumin, salt, cinnamon and coriander.
  3. Rub seasoning mixture over all sides of roast. Place roast in large resealable plastic bag and refrigerate 8-24 hours. Remove roast from refrigerator 1 hour before cooking to help bring meat to room temperature.
  4. In large skillet, heat oil over medium-high heat. Brown roast on all sides.
  5. Transfer roast to slow cooker. Add orange juice, garlic, chipotle pepper and adobo sauce.
  6. Cover and cook on LOW for 6-8 hours or until roast falls apart easily when raked with a fork.
  7. Remove roast to a cutting board. Tent loosely with foil and let rest 5-10 minutes.
  8. Meanwhile, carefully pour cooking liquid into a measuring cup. Discard all but ½-cup cooking liquid. Set aside.
  9. With two forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
  10. Add reserved cooking liquid to moisten meat. Keep warm in slow cooker and assemble tacos with garnishes.

*Leftover chipotle peppers in adobo sauce can be frozen for future use by spooning one or two peppers and a bit of sauce into piles on a small, rimmed baking sheet lined with parchment paper. Place the baking sheet with the peppers in the freezer for about 1 hour. Lift the frozen piles of peppers from the baking sheet and place them into a resealable freezer bag for up to 6 months. Thaw peppers as needed for about 20 minutes prior to using as directed.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 6-8 hours
  • Number of Servings 6-8
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Ingredients

1 Tbsp / 15 mL canola oil
1 cup / 250 mL finely chopped yellow onion
2-3 cloves garlic, minced
1 ¼ lb / 0.625 kg lean ground pork
1 large egg, slightly beaten
½ cup / 125 mL fine dry breadcrumbs
½ cup / 125 mL chopped fresh Italian parsley, plus more for garnish
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
2 large carrots, peeled and sliced
1 ¼ cups / 325 mL sodium-reduced chicken broth
1-28 oz / 796 mL can diced tomatoes
1-19 oz / 540 mL can chickpeas, drained and rinsed
2 Tbsp / 30 mL tomato paste
2 tsp / 10 mL paprika
¼ tsp / 1 mL turmeric
Salt and ground black pepper to taste
Hot cooked rice for serving (optional)

Directions

  1. Preheat oven to 375°F.
  2. In large sauté pan, heat oil over medium-high heat.
  3. Add onion and garlic; sauté until softened, about 3 minutes.
  4. Transfer half of the onion mixture to a large bowl. Set remaining onion mixture aside.
  5. Add ground pork, egg, breadcrumbs, parsley, salt and pepper to bowl. Gently combine ingredients; do not overmix.
  6. Form meat mixture into 1 ½-inch balls; arrange on rimmed, parchment-lined baking sheet about 1 inch apart. Bake in preheated oven for 12-15 minutes.
  7. Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F. Remove meatballs from oven; set aside.
  8. Meanwhile, add carrots, broth, tomatoes, chickpeas, tomato paste, paprika and turmeric to reserved onion mixture in sauté pan; stir to combine. Over medium-high heat, bring mixture to a low boil. Reduce heat and simmer, stirring occasionally until stew is slightly thickened, about 15 minutes.
  9. Nestle meatballs into stew. Cover and simmer an additional 10-12 minutes or just until carrots are tender crisp.
  10. Season stew with salt and pepper according to taste. Garnish with additional chopped parsley.
  11. Serve stew over hot cooked rice, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Mains
  • Cooking style Bake, Braise/stew
  • Prep Time 30
  • Cook Time 45
  • Number of Servings 4-6
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Ingredients

2 Tbsp / 30 mL canola oil, divided
1 lb / 0.5 kg lean ground pork
1 ¼ cup / 300 mL sodium-reduced chicken broth
3 Tbsp / 45 mL soy sauce
2 tsp / 10 mL sesame oil
1 tsp / 5 mL sugar
¼ tsp / 1 mL ground ginger
2 Tbsp / 30 mL cornstarch, dissolved in equal parts water
1 small yellow onion, sliced into thin wedges
2-3 cloves garlic, minced
4 cups / 1 L thinly sliced Napa cabbage
5 oz / 150 g small white mushrooms, quartered
2 ribs celery, sliced on diagonal
1 cup / 250 mL bean sprouts
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1-16 oz / 454 g pkg. fresh chow mein noodles, prepared according to package directions
4 green onions, sliced on diagonal
Sesame seeds for garnish (optional)

Directions

  1. In nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add pork to skillet and cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes. Remove from heat. Cover to keep warm. Set aside.
  2. In 2-cup measuring cup, whisk together broth, soy sauce, sesame oil, sugar and ground ginger. Stir in cornstarch mixture. Set aside.
  3. In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and garlic; stir-fry for about 1 minute. Add cabbage, mushrooms and celery; stir-fry 3 minutes more or until the cabbage is just wilted.
  4. Add reserved broth mixture to skillet; stir to combine. Cover and simmer for 3-4 minutes or just until sauce thickens, and celery is tender crip.
  5. Add bean sprouts, peppers and cooked ground pork to skillet; stir to combine. Simmer, uncovered, for an additional 2-3 minutes.
  6. Meanwhile, rinse prepared noodles with hot water and separate.
  7. Add noodles to skillet; toss gently to combine evenly. Continue to simmer until noodles are heated through, about 2 minutes.
  8. Add green onions to skillet and toss one more time.
  9. If desired, garnish with sesame seeds. Serve immediately.

Tip: For a spicy twist, drizzle individual servings with sriracha chili sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Mains
  • Cooking style Stir-fry
  • Prep Time 30
  • Cook Time 25
  • Number of Servings 4-6
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg

Marinade & Dressing:
½ cup / 125 mL sweet chili sauce
½ cup / 125 mL fresh lime juice
4 Tbsp / 60 mL sodium-reduced soy sauce
3 Tbsp / 45 mL sesame oil
1 Tbsp / 15 mL fish sauce
3 Tbsp / 45 mL packed brown sugar

Salad:
3 cups / 750 mL thinly sliced Napa cabbage
5 baby bok choy bulbs, thinly sliced, green parts included
1 sweet bell pepper, julienned
1 cup / 250 mL sugar snap peas, sliced on diagonal
1 cup / 250 mL matchstick carrots
1 cup / 250 mL bean sprouts
2 green onions, sliced on diagonal
½ cup / 125 mL dry chow mein noodles for garnish
Toasted sesame seeds for garnish

Directions

  1. In large measuring cup, combine sweet chili sauce, lime juice, soy sauce, sesame oil, fish sauce and brown sugar. Whisk until sugar is dissolved. Set half of the mixture aside for salad dressing; refrigerate until ready to use.
  2. Place tenderloin in large resealable plastic bag. Pour remaining marinade over tenderloin, turning to coat. Seal bag and marinate in refrigerator for at least 2 hours, turning occasionally.
  3. Preheat barbecue on high; reduce heat to medium.
  4. Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towels to remove excess marinade.
  5. Grill tenderloin on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155°F. Turn once or twice.
  6. Remove tenderloin from grill onto a clean cutting board or plate. Tent loosely with foil and let rest 3-5 minutes before carving into ½-inch thick slices.
  7. To assemble the salad: In large bowl combine, cabbage, bok choy, bell pepper, snap peas, carrots, bean sprouts and green onions. Add desired amount of reserved dressing; toss to coat. Top with chow mein noodles and sprinkle with sesame seeds. Serve with slices of warm pork.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Salads & sides
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 30
  • Number of Servings 4-6
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Ingredients

Meatballs:

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL panko breadcrumbs
1 large egg, slightly beaten
2 green onions, finely chopped
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL red curry paste
1 Tbsp / 15 mL fish sauce
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper

Honey-Soy Dipping Sauce:

2 Tbsp / 30 mL soy sauce
2 Tbsp / 30 mL lime juice
1 Tbsp / 15 mL honey
1 tsp / 5 mL sesame oil
2 green onions, thinly sliced
1 tsp / 5 mL chopped cilantro
1 tsp / 5 mL grated ginger root
1 garlic clove, minced (optional)

Sweet Chili Dipping Sauce:

½ cup / 125 mL sweet chili sauce, store bought
2 Tbsp / 30 mL lime juice
1 garlic clove, minced

Directions

  1. Preheat oven to 375°F.
  2. Line rimmed baking sheet with parchment paper.
  3. In large bowl, gently combine ground pork, breadcrumbs, egg, green onion, garlic, ginger, curry paste, fish sauce, salt and pepper; do not overmix. Form mixture into 1 ½-inch balls.
  4. Arrange meatballs on baking sheet, about 1 inch apart. Bake in preheated oven for 12-15 minutes.
  5. Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F.
  6. Meanwhile, whisk together all ingredients for each of the dipping sauces. Set aside.
  7. Serve meatballs as an appetizer with dipping sauces.

Tip: For a complete meal, serve meatballs with hot cooked rice and steamed vegetables.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 25
  • Number of Servings 18-20 meatballs
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
3 Tbsp / 45 mL EACH sodium-reduced soy sauce, hoisin sauce and honey
2 Tbsp / 30 mL packed dark brown sugar
1 Tbsp / 15 mL canola oil
2 tsp / 10 mL stir-in garlic paste
1 tsp / 5 mL Chinese five spice powder
1 tsp / 5 mL red food coloring (optional)
Sesame seeds for garnish
Hot cooked rice and steamed vegetables for serving

Directions

  1. With palm of hand, flatten tenderloin slightly to about ½-inch thickness. Place into large resealable plastic bag.
  2. In 1-cup measuring cup, whisk together remaining ingredients.
  3. Remove 3 Tbsp marinade. Set aside. Pour remaining marinade over tenderloin; turn to coat. Seal bag and marinate in refrigerator for 2-24 hours, turning bag occasionally.
  4. Remove tenderloin from marinade; discard marinade. Pat tenderloin with paper towels to remove excess marinade.
  5. Preheat barbecue on high; reduce heat on one side to medium-high and the other side to medium-low. Grill tenderloin over medium-high heat on lightly oiled grill grate for 5-6 minutes per side or until nicely grill marked.
  6. Slide tenderloin over to lower heat side. Grill an additional 8-10 minutes or until instant-read thermometer registers 155°F, turning occasionally and brushing often with reserved marinade.
  7. Remove tenderloin from grill onto a clean cutting board or plate. Tent loosely with foil and let rest 3 minutes before carving into ¼-inch thick slices. Garnish with sesame seeds.
  8. Serve with hot cooked rice and steamed vegetables.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 3-4
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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
½ tsp / 2 mL EACH salt and ground black pepper
¼ cup / 50 mL sodium-reduced soy sauce
1 tsp / 5 mL cornstarch
2 Tbsp / 30 mL honey
2 cloves garlic, minced
¼ - ½ tsp / 1-2 mL red pepper flakes
¼ tsp / 1 mL ground ginger
4 Tbsp / 60 mL cornstarch, divided
Canola oil for frying
Hot cooked rice and steamed vegetables for serving
Sesame seeds for garnish

Directions

  1. With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Flatten slightly with palm of hand to ½-inch thickness.
  2. Slice tenderloin against the grain into short ¼-inch wide strips.
  3. In large bowl, season pork strips with salt and pepper. Set side.
  4. In small bowl, whisk soy sauce with first amount of cornstarch.
  5. Add honey, garlic, red pepper flakes and ground ginger. Stir to combine. Set aside.
  6. In large skillet, heat ¼-cup oil over medium-high heat.
  7. Just before frying, divide pork strips into 4 equal portions. Dredge first portion of pork strips in 1 Tbsp cornstarch ensuring that all sides are lightly coated.
  8. Immediately drop pork strips into hot oil. Cover skillet with splatter screen. Fry for 3-5 minutes or until lightly browned, turning once.
  9. Remove cooked pork strips to a clean plate lined with paper towels. Repeat process with remaining pork strips, adding more oil to skillet as needed.
  10. Remove skillet from heat and let cool slightly. Using tongs, carefully wipe skillet with paper towels to remove excess oil. Return skillet to warm element and turn heat to medium-low.
  11. Return cooked pork strips to skillet. Re-whisk sauce mixture and add to skillet, stirring often to ensure sauce does not burn. Remove skillet from heat as soon as sauce thickens, and pork strips are well-coated.
  12. Serve pork strips with hot cooked rice and steamed vegetables.
  13. Garnish with sesame seeds.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 20
  • Number of Servings 3-4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 cup / 250 mL chicken broth
½ cup / 125 mL medium-dry sherry
¼ cup / 50 mL sodium-reduced soy sauce
¼ cup / 50 mL smooth peanut butter
2 Tbsp / 30 mL sambal oelek*
2 Tbsp / 30 mL cornstarch
1 Tbsp / 15 mL packed dark brown sugar
1 Tbsp / 15 mL sesame oil
1 Tbsp / 15 mL canola oil
2 lbs / 1 kg lean ground pork
3-4 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
¼ cup / 50 mL chopped fresh cilantro
4-7 oz / 200 g pkgs. vacuum-sealed udon noodles
Zest and juice of one lime
¼ cup / 50 mL chopped dry-roasted peanuts for garnish
Lime wedges for garnish (optional)

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

Directions

  1. In medium bowl, whisk together broth, sherry, soy sauce, peanut butter, sambal oelek, cornstarch, brown sugar and sesame oil until thoroughly combined. Set aside.
  2. In large skillet, heat oil over medium-high heat. Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 15 minutes.
  3. Reduce heat to medium and drain any remaining cooking liquid.
  4. Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
  5. Add reserved sauce to skillet. Stir to combine. Simmer just until thickened, about 2 minutes. Reduce heat to low; keep warm.
  6. Meanwhile, prepare udon noodles according to package directions.
  7. Just before serving, add cilantro, zest and lime juice to pork mixture. Stir to combine.
  8. Serve pork mixture over prepared noodles and garnish with chopped peanuts.
  9. Garnish with additional lime wedges if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 30
  • Cook Time 25
  • Number of Servings 6-8
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Ingredients

1-1 ½ lb / 0.5-0.75 kg pork stir-fry strips
1 Tbsp / 15 mL canola oil
2 ribs celery, sliced on diagonal
1 ¼ cup / 300 mL chopped yellow onion
2 large cloves garlic, minced
2 medium red-skinned apples, cored, unpeeled and coarsely chopped
1 large red bell pepper, seeded and cut into bite-size pieces
1-19 oz / 540 mL can chickpeas, drained and rinsed
¼ cup / 50 mL all-purpose flour
1-2 Tbsp / 15-30 mL curry powder to taste
1-2 tsp / 5-10 mL garam masala* to taste
1 tsp / 5 mL red pepper flakes
2 ½ cups / 625 mL sodium-reduced chicken broth
Salt and ground black pepper to taste
Hot cooked rice for serving
Plain yogurt for garnish (optional)
Slivered almonds for garnish (optional)
Chopped fresh cilantro for garnish (optional)

Directions

  1. With sharp knife, trim pork strips of excess fat and slice longer strips into 2-inch pieces.
  2. In large skillet, heat oil over medium-high heat. Cook pork strips in small batches until lightly browned, 2-3 minutes; remove to a clean plate.
  3. Add celery, onion and garlic to skillet and sauté until softened, about 3 minutes.
  4. Add apple, bell pepper and chickpeas. Stir to combine.
  5. Sprinkle flour, curry powder, garam masala and red pepper flakes over mixture. Stir to combine.
  6. Add broth; stir mixture until thickened and bubbly, 6-8 minutes.
  7. Using tongs, return pork strips to mixture; cook until heated through, 2-3 minutes.
  8. Serve over hot cooked rice. If desired, garnish individual portions with a dollop of yogurt, slivered almonds and chopped cilantro.

*Garam masala is an aromatic blend of spices extensively used in Indian cuisine. It can be found in the spice isle at your local grocery store.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stir-fry strips
  • Dish or Meal Type Mains
  • Cooking style Stir-fry
  • Prep Time 30
  • Cook Time 30
  • Number of Servings 6-8
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Ingredients

Marinade:

¼ cup / 50 mL unseasoned rice vinegar
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL cornstarch
½ cup / 125 mL hoisin sauce, plus more for serving
2 tsp / 10 mL grated ginger root
½ tsp / 2 mL ground black pepper

Pork:

4 pork loin centre chops, boneless
Canola oil for frying
2 large eggs, beaten
2 cups / 500 mL coarsely chopped cremini mushrooms
1-14 oz / 397 g bag coleslaw mix
¼ cup / 50 mL thinly sliced green onion
Prepared crepes or butter lettuce for serving
Chopped peanuts or sesame seeds for garnish

Directions

For the marinade:

  1. In 1-cup measuring cup, combine vinegar, soy sauce and cornstarch; whisk until well-blended.
  2. Add hoisin sauce, ginger and pepper; stir to combine.
  3. Separate marinade into two portions – 2 Tbsp for marinating and the remainder for cooking.

For the pork:

  1. With sharp knife, slice chops against the grain into ¼-inch wide strips.
  2. In large bowl, combine pork strips with 2 Tbsp marinade; let stand 30 minutes.
  3. Meanwhile, in large nonstick skillet, heat 2 tsp oil over medium heat. Add beaten eggs and allow eggs to set. Tilt and rotate pan to ensure any uncooked egg fills in empty spaces. Cook just until set, about 3 minutes. Remove omelet to a clean plate. Slice into short, thin pieces; set aside.
  4. In same skillet, heat 1 Tbsp oil over high heat. Using tongs, transfer half of the pork strips to skillet; stir-fry just until lightly browned, about 4 minutes. Transfer pork strips to a clean plate; set aside. Repeat with remaining pork strips, adding more oil between batches if needed.
  5. Reduce heat to medium. Add 2 tsp oil to skillet. Stir-fry mushrooms, about 3 minutes.
  6. Add coleslaw to skillet; stirring often, cook just until cabbage begins to wilt, about 2 minutes.
  7. Stir in reserved sauce. Cook mixture for an additional 1-2 minutes.
  8. Return pork strips and any accumulated juices to pan; stir to combine.
  9. Add egg and green onion to skillet; stir to combine. Continue to cook just until pork is heated through, about 2 minutes.
  10. Spoon desired amount of pork mixture onto crepe or lettuce leaves. Serve with additional Hoisin sauce and garnish with chopped peanuts or toasted sesame seeds.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Stir-fry
  • Prep Time 30
  • Cook Time 10
  • Number of Servings 4-6
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Ingredients

1-375 g pkg 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

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
¼ cup / 50 mL canola oil
3 Tbsp / 45 mL lemon juice
4-5 cloves garlic, pressed
1 Tbsp / 15 mL EACH ground cumin and paprika
1 tsp + ½ tsp / 7 mL dried thyme leaves
1 tsp / 5 mL ground coriander
½ tsp / 2 mL salt
¼ tsp / 1 mL EACH cayenne pepper and ground cinnamon
2 large bell peppers, seeded and cut into bite-sized pieces
1 small red onion, cut into chunks
Lemon wedges for serving

Directions

  1. With sharp knife, slice tenderloins into 1 ½-inch cubes and place in resealable plastic bag.
  2. In small bowl, whisk oil and lemon juice with garlic and spices. Pour mixture over cubes in bag.
  3. Seal bag and refrigerate for a minimum of 2 hours or overnight.
  4. Remove cubes from marinade; discard marinade. Pat cubes with paper towels to remove excess marinade.
  5. Thread cubes onto metal skewers or soaked bamboo skewers, alternating meat with vegetable pieces.
  6. Preheat barbecue on high; reduce heat to medium. Grill kabobs on lightly oiled grill grate for 5-7 minutes, turning occasionally; do not overcook.
  7. Remove kabobs to a platter. Serve with lemon wedges.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Kabobs / skewers / satays, Mains
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 7
  • Number of Servings 6-8
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Manitoba Pork represents 614 Manitoba hog farms