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Recipes (147)

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Ingredients

2 racks pork back ribs
¼ cup / 50 mL canola oil
3 Tbsp / 45 mL fresh lemon juice
2 tsp / 10 mL honey
2 Tbsp / 30 mL dried oregano leaves
1 Tbsp / 15 mL lemon zest
1 tsp / 5 mL onion powder
¾ tsp / 4 mL ground black pepper
½ tsp / 2 mL EACH garlic powder and salt
1 tsp / 5 mL lemon zest
Coarse sea salt for serving

Directions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. With sharp knife, slice ribs into single rib servings.
  3. In extra-large resealable bag, combine remaining ingredients except second amount of lemon zest and sea salt.
  4. Add ribs to bag with marinade and seal. Massage gently until all sides of ribs are coated with marinade. Refrigerate 6-8 hours or overnight.
  5. Preheat oven to 325˚F. Arrange ribs in single layer on a rimmed, parchment or foil lined baking sheet; do not overlap ribs. Cover loosely with foil and roast 45 minutes.
  6. Remove foil, drain cooking liquid and roast ribs an additional 45 minutes or until nicely browned, turning once.
  7. Remove ribs from oven and arrange on serving platter.
  8. Sprinkle with second amount of lemon zest and a few pinches of sea salt. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 90
  • Cook Time 30
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork shoulder blade roast, boneless, well-trimmed, 3-4 lb / 1.5-2 kg
2 Tbsp / 30 mL EACH coarse salt and paprika
1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL EACH garlic powder and dry mustard
1/2 tsp / 2 mL chipotle chili pepper
1 Tbsp / 15 mL canola oil
¼-½ cup / 50-125 mL EACH apple juice and water

Directions

  1. In small bowl, combine seasonings and spices.
  2. Generously rub spice blend all over pork roast. Cover and refrigerate 8-24 hours.
  3. Preheat oven to 325°F.
  4. In large skillet, heat oil over medium-high heat.
  5. Brown roast on all sides. Transfer pork to roasting pan. 
  6. Add apple juice and water to roasting pan.
  7. Cover and bake for 3-3 ½ hours, or until roast is falling apart.
  8. Transfer roast to cutting board. Reserve cooking liquid. Let cool slightly for easier handling, about 10 minutes.
  9. Using two forks, shred meat, discarding any fat. Transfer to serving dish and moisten with some of the cooking liquid.
  10. To assemble, in heatproof glass, layer prepared baked beans, mashed potatoes, pork and coleslaw. Garnish with pickle spear.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 60
  • Cook Time 210
  • Number of Servings 8-10
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

For the pork:

1-2 cloves garlic, pressed
2 tsp / 10 mL chopped fresh rosemary
¼ tsp / 1 mL EACH salt and ground black pepper
1 pork tenderloin, well-trimmed, about 12 oz / 375 g
1 Tbsp / 15 mL canola oil

For the sauce:

1 ¼ cup / 300 mL halved or quartered strawberries, depending on size
⅛ cup / 25 mL balsamic vinegar
1 Tbsp / 15 mL honey

Directions

For the pork:

  1. Preheat oven to 350°F.
  2. In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture over all sides of tenderloin.
  3. In large skillet, heat oil over medium-high heat. Sear tenderloin on all sides just until lightly browned, being careful not to burn garlic.
  4. Transfer tenderloin to rimmed baking sheet lined with parchment paper. Roast in oven until internal temperature reaches 155°F, about 25 minutes.
  5. Remove tenderloin from oven. Transfer to cutting board. Cover loosely with foil and let rest 3-5 minutes before slicing.
  6. Serve with warm Balsamic Strawberry Sauce.

For the sauce:

  1. In small saucepan, combine strawberries, vinegar and honey. Cook over medium heat, stirring occasionally, 6-8 minutes.
  2. Reduce heat to low. Coarsely mash strawberries with back of fork. Cook an additional 5-6 minutes, just until sauce begins to thicken.
  3. Remove saucepan from heat and allow mixture to cool slightly.
  4. Spoon warm sauce over sliced tenderloin. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 15
  • Number of Servings 2-3
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Ingredients

1 lb / 500 g lean ground pork
3 slices bacon, finely chopped
1 clove garlic, minced
1 tsp / 5 mL ground black pepper
1 Tbsp / 15 mL orange zest
1 tsp / 5 mL lemon zest
2 tsp / 10 mL EACH paprika and coriander seeds
1 tsp / 5 mL fennel seeds
½ tsp / 2 mL EACH salt and granulated sugar
¼-½ tsp / 1-2 mL red pepper flakes
¼ tsp / 1 mL EACH ground oregano and thyme
¼ cup / 50 mL cold water
Canola oil, for frying

Directions

  1. In large bowl, gently combine all ingredients except water.
  2. Add water. Mix with hands to combine. Mixture will become sticky. Cover and refrigerate 2 hours to let flavours develop.
  3. Using 2-inch food scoop, form mixture into balls. With palm of hand, press balls into ½-inch thick patties.
  4. In large skillet, heat a small amount of oil over medium-high heat. Working in batches, fry patties until cooked through, about 10 minutes, turning once or twice. Add oil as required.
  5. Remove patties to plate lined with paper towels to remove excess oil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps, Mains
  • Cooking style Pan-fry/sear
  • Number of Servings 10-12
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Ingredients

6 medium-size russet potatoes, peeled and cut into large cubes
¾ cup / 175 mL milk
2 Tbsp / 30 mL margarine
3-4 green onions, thinly sliced
2 cloves garlic, minced
2 egg yolks, slightly beaten
¼ tsp / 2 mL ground black pepper
2 pinches ground nutmeg
1 lb / 500 g farmer sausage, cut into ¼-inch slices
¼ cup / 50 mL EACH shredded mozzarella cheese and cheddar cheese
⅓ cup / 80 mL chopped fresh parsley
1 Tbsp / 15 mL fresh thyme leaves

Directions

  1. Preheat oven to 350ﹾF.
  2. Place potatoes in large pot and cover with cold water by 2 inches; bring to a boil. Reduce heat; cover and simmer, about 20 minutes or until potatoes are tender when pierced with fork. Drain well in a colander.
  3. Add milk and margarine to pot and mash with potato masher until smooth.
  4. Add green onion, garlic, egg yolks, pepper and nutmeg. Mix well.
  5. Gently stir in sausage, cheeses and parsley.
  6. Spoon mixture into greased baking dish. Sprinkle with thyme. Bake, uncovered, 40-45 minutes.
  7. Remove from oven and let stand 3-5 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type One pot & casseroles
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 45
  • Number of Servings 4-6
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Ingredients

 cup / 160 mL cognac
1 Tbsp / 15 mL butter
¾ cup / 175 mL finely chopped yellow onion
1 ½ lb / 750 g lean ground pork
6 slices bacon
2 cloves garlic, minced
2 tsp / 10 mL dried thyme leaves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL EACH salt and ground allspice
¼ tsp / 1 mL ground nutmeg
2 eggs, beaten
¼ cup / 50 mL whipping cream
1-6 oz /170 g ham steak, cut crosswise into ¼-inch thick strips
8 slices bacon
Coarse sea salt for serving

Directions

  1. Preheat oven to 350°F.
  2. In small pot, bring cognac to a gentle boil over high heat. Boil until cognac is reduced to ¼ cup, about 3 minutes. Remove from heat and set aside.
  3. In small skillet, melt butter over medium-high heat. Add onion and sauté until soft, about 5 minutes. Set aside.
  4. In large bowl, combine pork and bacon. Do not overmix.
  5. Add sautéed onion, garlic, thyme, pepper, salt, allspice and nutmeg. Mix until thoroughly combined.
  6. Add eggs, whipping cream and reduced cognac. Stir until well-blended.
  7. Line a 5 x 9-inch loaf pan with 8 slices bacon; 3 slices along the length of the pan and 5 slices crosswise in the pan.
  8. Press half of the pork mixture into the bacon-lined pan.
  9. Arrange ham strips in a single layer over pork mixture. Top with remaining pork mixture.
  10. Fold over-hanging bacon slices over top of pork mixture.
  11. Cover pan tightly with foil. Place in a 9 x 13-inch baking dish. Pour boiling water into larger dish until it comes halfway up the sides of the loaf pan. Set on lowest rack in oven and bake for 1 ½ hours, or until instant-read thermometer inserted into centre of terrine registers 160°F.
  12. Remove loaf pan from boiling water bath and place on rimmed baking sheet. Remove foil, drain cooking liquid and allow to cool slightly.
  13. Replace foil and place 2-3 heavy cans on top of terrine to weight it down. Chill overnight.
  14. To loosen, place loaf pan with terrine in larger pan of hot water for 2-3 minutes. Invert terrine onto clean cutting board, Discard any unwanted fat.
  15. With sharp knife, cut terrine crosswise into ¼-inch thick slices and arrange on charcuterie board.
  16. Before serving, sprinkle with a pinch or two of sea salt.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Ground pork, Ham
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 10-12
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

⅓ cup / 80 mL lightly packed brown sugar
2 Tbsp / 30 mL Dijon mustard
2-3 lb / 1-1.5 kg fully cooked boneless ham
2 cups / 500 mL apple juice
¼ cup / 50 mL lightly packed brown sugar
½ cup / 125 mL raisins
1 Tbsp / 15 mL cornstarch
¼ cup / 50 mL rum

Directions

  1. Preheat oven to 350ﹾF.
  2. In small bowl, combine first amount of brown sugar with mustard. Drizzle over ham and spread to coat evenly.
  3. Place ham in small roasting pan. Roast in preheated oven for 50-60 minutes or until internal temperature reaches 140ﹾF.
  4. Meanwhile, in large saucepan, combine apple juice, second amount of brown sugar and raisins. Bring to a gentle boil over medium-high heat, stirring occasionally. Cook until liquid is reduced to about 2 cups, 20-25 minutes.
  5. In small bowl, blend cornstarch with rum until smooth. Stir into apple juice mixture; simmer over medium heat until sauce is thickened and clear.
  6. Let ham stand at room temperature for 10 minutes before carving into ¼-inch slices.
  7. Serve sauce with ham.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ham
  • Dish or Meal Type Mains
  • Cooking style Bake, Roast/broil
  • Prep Time 20
  • Cook Time 60
  • Number of Servings 8
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Ingredients

1 pork loin, centre roast, boneless or pork rib roast, boneless, about 3 lb / 1.5 kg
1 Tbsp / 15 mL EACH ground cinnamon, granulated sugar and salt
½ tsp / 2 mL ground black pepper
¼ cup / 50 mL grated yellow onion
2 cloves garlic, minced
2 tsp / 10 mL soy sauce

Directions

  1. Pierce roast all over with fork.
  2. In small bowl, combine cinnamon, sugar, salt and pepper. Add onion, garlic and soy sauce; stir to combine. Spread mixture on all sides of roast. Cover and refrigerate 4-24 hours.
  3. Preheat oven to 325°F. Place roast on rack in shallow roasting pan.
  4. Roast, uncovered, until instant-read thermometer registers 155°F, about 1 ¼- 1 ½ hours.
  5. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before carving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 75-90
  • Number of Servings 8-10
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Ingredients

2 cups / 500 mL all-purpose flour
2/3 cup / 160 mL cocoa powder
½ Tbsp / 7 mL instant espresso powder
1 tsp / 5 mL baking soda
¼ tsp / 1 mL salt
1 ½ cups / 375 mL granulated sugar
1 cup / 250 mL unsalted butter, softened
2 large eggs, at room temperature
2 tsp / 10 mL vanilla extract
1 ½ cups / 375 mL semi-sweet chocolate chips
6 strips bacon, cooked crisp, drained and chopped

Directions

  1. Preheat oven to 350ﹾF.
  2. In medium bowl, combine flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
  3. In separate large bowl, beat sugar with butter, eggs and vanilla extract using an electric mixer; beat until fluffy and smooth.
  4. Gradually add in flour mixture; beat until combined.
  5. Stir in chocolate chips and bacon.
  6. Drop cookies by rounded tablespoons (or 1 ½-inch cookie scoop) onto a parchment-lined baking sheet.
  7. Bake in preheated oven for 10-12 minutes. Let stand 5 minutes before transferring to wire rack to cool.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 15
  • Cook Time 15
  • Number of Servings 25
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Ingredients

6 pork rib chops, boneless, about ½-inch / 1.25 cm thick
2 cups / 500 mL coarsely chopped portabella mushrooms
1 large leek, thinly sliced
1 cup / 250 mL dry Marsala wine
½ cup / 125 mL water
1-10 oz / 284 mL can condensed cream of mushroom soup
1 packet wild mushroom roast gravy sauce mix
1 tsp / 5 mL dried oregano leaves
Salt and ground black pepper to taste

Directions

  1. Place chops in slow cooker. Layer if necessary.
  2. Sprinkle mushrooms and leek evenly over chops.
  3. In 4-cup measuring cup, combine wine, water, soup, gravy mix and oregano. Pour over chops.
  4. Cover and cook on LOW, about 6 hours. Chops should be fork tender.
  5. Season with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 10
  • Cook Time 6 hrs
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick
1 Tbsp / 15 mL canola oil
1 Tbsp / 15 mL butter
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
¾ lb / 340 g mixed mushrooms, quartered or coarsely chopped
1 Tbsp / 15 mL all-purpose flour
¾ cup / 175 mL sodium-reduced beef broth
1 Tbsp / 15 mL EACH Dijon mustard and tomato ketchup
2 tsp / 10 mL Worcestershire sauce
1 tsp / 5 mL ground paprika
½ cup / 125 mL sour cream
Salt and ground black pepper to taste
Hot cooked rice for serving *
Large dill pickles, chopped for garnish *

Directions

  1. Place chops on cutting board. With sharp knife, slice chops across the grain into thin strips, about ¼-inch thick and 1 ½ to 2 inches long.
  2. In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
  3. Remove from pan onto a clean plate. Cover loosely with foil to keep warm.
    In same pan, heat butter over medium-high heat until melted. Add onion, garlic and mushrooms to pan. Sauté just until mushrooms cook down, about 5 minutes.
  4. Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
  5. Add broth, stirring continuously until mixture thickens.
  6. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
  7. Add sour cream; stir until mixture is well-blended.
  8. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
  9. Season with salt and pepper according to taste.
  10. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.

** Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 cup / 250 mL white rice
2 Tbsp / 30 mL butter, divided
½ tsp / 2 mL curry powder
2 Tbsp / 30 mL EACH dried cranberries, coarsely chopped toasted almonds
¼ tsp / 1 mL salt
4 pork loin centre chops, bone-in, about 1 ½-inch / 3.75 cm thick
2 tsp / 10 mL canola oil
2 medium yellow onions, sliced into thin wedges
8 oz / 250 g fresh mushrooms, sliced

Directions

  1. Prepare rice according to package directions. Combine with 1 Tbsp / 15 mL butter, curry powder, cranberries, almonds and salt.
  2. With sharp knife, cut a pocket in the side of each chop.* Open pocket with your fingers. Stuff with ¼ to ⅓ cup rice mixture.** Tie with butcher string or secure with toothpicks. Place on a rack in a shallow pan.
  3. Preheat oven to 375°F. Brush chops lightly with canola oil. Bake, uncovered, 45-60 minutes or until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 155°F.
  4. Meanwhile, in large skillet, heat remaining butter and canola oil over medium-high heat. Add onions. Sauté over medium heat, about 15 minutes, stirring occasionally.
  5. Add mushrooms; cook 10 minutes more, stirring occasionally.
  6. When chops are done, remove from oven, tent loosely with foil and let rest 5 minutes. Remove butcher string.
  7. Serve chops topped with onion-mushroom mixture.

* Boneless butterflied loin chops may be substituted for the thick chops

** Keep any remaining stuffing warm and serve with chops.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Bake
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 panini buns, sliced
1 cup / 250 mL baby arugula
1 apple, thinly sliced
5 oz / 145 g old cheddar cheese, sliced
1 Tbsp / 15 mL canola oil, divided
8 pork loin centre chops, fast-fry, well-trimmed
½-1 tsp / 2-5 mL ground paprika
Salt and ground black pepper to taste
Canola oil

Directions

  1. Open buns. Garnish bottom half with arugula, apple and cheese. Set aside.
  2. In nonstick skillet, heat oil over high heat. Sear chops, in batches, 1-2 minutes per side, depending on thickness.
  3. Place 2 chops side-by-side on each bun. Sprinkle with paprika, and season with salt and pepper according to taste. Top with other half of bun.
  4. In large skillet, heat a small amount of oil over medium-high heat. Add sandwiches two at a time. Press a heavy pan on top to weigh them down. Cook until golden and crisp, 3-4 minutes per side. Repeat with remaining sandwiches.
  5. Serve immediately.

Tip: Alternatively, sandwiches may be prepared using a panini press. Preheat the press. Add sandwich and cook according to manufacturer's instructions until golden and crisp, 3-5 minutes.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 10
  • Number of Servings 4
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Ingredients

2 tsp / 10 mL canola oil
2 pork loin centre chops, boneless, about ¾-inch / 1.875 cm thick
Salt and ground black pepper
1 prepared 12-inch pizza crust or pizzeria shell
¼ cup / 50 mL bottled Thai peanut sauce
½ cup / 125 mL thinly sliced snow peas
¼ cup / 50 mL matchstick carrots
1 cup / 250 mL shredded mozzarella cheese
2 Tbsp / 30 mL chopped fresh cilantro

Directions

  1. Preheat oven to 425°F.
  2. In nonstick skillet, heat oil over medium-high heat.
  3. Season both sides of chops with salt and pepper.
  4. Add chops to skillet; cook until nicely browned, about 4 minutes per side.
  5. Remove chops from skillet onto a clean plate; let rest 3 minutes.
  6. Place pizza crust or pizzeria shell on a round baking sheet.
  7. Spread peanut sauce onto crust. Sprinkle with snow peas and carrots.
  8. Thinly slice chops and arrange on pizza crust. Cover with shredded cheese.
  9. Bake 12-15 minutes or until cheese is melted and bubbly.
  10. Let stand 5 minutes before slicing.
  11. Garnish with cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Bake, Pan-fry/sear
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 2-3
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, about 3 ½ lb / 1.5 kg
3 cloves garlic, minced
2 medium yellow onions, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp / 30 mL chili powder
1 tsp / 5 mL ground cumin
⅓ cup / 80 mL tomato paste
1-28 oz / 796 mL can diced tomatoes, undrained
Chopped fresh cilantro for garnish (optional)

Directions

  1. In large casserole pot, heat oil over medium-high heat. Add roast and brown on all sides. Remove to a plate; pour off all but 1 Tbsp fat.
  2. Add garlic, onion, jalapeno, chili powder and cumin to pot. Cook until onions are softened, about 5 minutes, stirring occasionally.
  3. Add tomato paste and cook 2 minutes.
  4. Stir in tomatoes.
  5. Return pork and any juices to casserole pot. Heat to boiling.
  6. Preheat oven to 300°F. Cover and bake for 3 ½-4 hours, basting every 30 minutes.
  7. Remove pork to a cutting board; cover and let rest 10 minutes.
  8. Shred pork, using 2 forks, discarding any fat.
  9. Skim any fat from sauce. Bring sauce to a boil; boil gently to thicken slightly. Add shredded pork to sauce and heat through.
  10. Serve in buns or tortillas, sprinkled with cilantro, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 15
  • Cook Time 4.5 hrs
  • Number of Servings 10
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