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Recipes (145)

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Ingredients

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL grated carrot
⅓ cup / 80 mL finely sliced green onion
¼ cup / 50 mL oyster sauce
1 tsp / 5 mL sesame oil
1 tsp / 5 mL ground cumin
1 Tbsp / 15 mL sodium-reduced soy sauce
2 cloves garlic, minced
2 tsp / 10 mL hot chili sauce
1-16 oz / 454 g package round wonton wrappers
½ cup / 125 mL water, plus more for steaming
¼ cup / 50 mL canola oil
½ cup / 125 mL EACH sodium-reduced soy sauce and mirin

Directions

  1. In medium bowl, combine ground pork with carrot, green onion, oyster sauce, sesame oil, cumin, soy sauce, garlic and chili sauce.
  2. Arrange 10 wrappers on a clean work surface; lightly brush edges with water.
  3. Place a heaping teaspoon of filling in centre and fold in half. Join ends together and press to seal.
  4. In a large non-stick skillet, heat 1 tsp oil over medium-high heat. Arrange dumplings in a single layer.
  5. Cook until bottoms are golden brown.
  6. Add ¼ to ½ cup water; cover and steam 5-7 minutes. Uncover and continue to cook until water has evaporated, 2-4 minutes.
  7. Repeat with remaining wrappers.
  8. In small bowl, combine soy sauce and mirin
  9. Arrange dumplings on a platter and drizzle with sauce sauce-mirin mixture.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Pan-fry/sear
  • Prep Time 35
  • Cook Time 15
  • Number of Servings 40-60 potstickers
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 cups / 500 mL small pasta shapes
1 Tbsp / 15 mL canola oil
1 lb / 0.5 kg lean ground pork
1 medium yellow onion, diced
2 large carrots, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 tsp / 5 mL EACH dried basil leaves, dried oregano leaves and dried rosemary leaves
1-28 oz / 796 mL can diced tomatoes, undrained
2 cups / 500 mL sodium-reduced chicken broth
1-19 oz / 540 mL can red kidney beans, drained and rinsed
Pinch red pepper flakes
¼ cup / 50 mL chopped fresh Italian parsley
2 Tbsp / 30 mL freshly grated Parmesan cheese for garnish (optional)

Directions

  1. In large pot of boiling water, cook pasta until tender but firm; drain. Set aside.
  2. In large sauté pan, heat oil over medium-high heat. Brown pork until no pink remains, breaking up large pieces with spatula, about15 minutes. Drain any fat.
  3. Add onion, carrots, celery and garlic; stir to combine. Cook until carrots are tender crisp, about 5 minutes.
  4. Add basil, oregano, rosemary, tomatoes and broth. Stir and bring to a boil.
  5. Reduce heat to medium. Add kidney beans, red pepper flakes and parsley; stir to combine. Cook 10-15 minutes more.
  6. Reduce heat to low. Add pasta; mix gently and allow soup to simmer, about 2 minutes.
  7. Ladle soup into bowls. If desired, sprinkle with Parmesan cheese. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Athlete Approved, One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 30
  • Number of Servings 4
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Ingredients

½ cup / 125 mL diced pancetta
1 lb / 0.5 kg lean ground pork
2 cups / 500 mL chopped yellow onion
3 cloves garlic, minced
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cups / 750 mL store-bought marinara sauce
⅓ cup / 80 mL dry white wine or sodium-reduced chicken broth
¼ tsp / 1 mL EACH ground nutmeg and ground cinnamon
1 bay leaf
Salt and ground black pepper to taste
Hot cooked pasta for serving
Freshly grated Parmesan cheese for serving
Chopped fresh basil for garnish

Directions

  1. In large sauté pan, fry pancetta over medium heat until brown and crisp, about 5 minutes.
  2. Remove pancetta to a plate lined with paper towels; set aside.
  3. Drain all but 1 Tbsp fat from pan. Increase heat to medium-high. Add ground pork, onion and garlic to pan. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
  4. Stir in carrot and celery; cook until vegetables are tender, about 5 minutes.
  5. Stir in marinara sauce, wine or broth, nutmeg, cinnamon and bay leaf. Return pancetta to pan; stir to combine. Cover and allow mixture to simmer over low heat, about 15 minutes.
  6. Remove bay leaf, and season mixture with salt and pepper according to taste.
  7. Serve meat sauce over your favourite style of hot cooked pasta. Sprinkle with Parmesan cheese and garnish with chopped basil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 25
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 Tbsp / 15 mL canola oil
1 cup / 250 mL chopped yellow onion
1 lb / 0.5 kg lean ground pork
1-19 oz / 540 mL can black beans, drained and rinsed
1-12 oz / 341 mL can whole kernel corn, undrained
1-19 oz / 540 mL can diced tomatoes, undrained
2-4.5 oz / 127 mL cans chopped green chilies, mild
1 ½ cups / 375 mL beef broth
1 cup / 250 mL water
1 tsp / 5 mL ground cumin
2 tsp / 10 mL chili powder
Chopped fresh cilantro for garnish

Directions

  1. In large Dutch oven, heat oil over medium-high heat.
  2. Add onion and sauté 2 minutes.
  3. Add pork and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
  4. Once most of the cooking liquid has evaporated, add remaining ingredients. Stir to combine.
  5. Bring mixture to a boil. Reduce heat, cover and simmer, about 15 minutes.
  6. Ladle soup into individual bowls and garnish with chopped cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 15
  • Cook Time 35
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL chili sauce (Heinz brand)
2 tsp / 10 mL Worcestershire sauce
¼ cup / 50 mL chopped fresh parsley
2 Tbsp / 30 mL chopped yellow onion
1 tsp / 5 mL dried thyme leaves
½ tsp / 2 mL salt
¼ tsp / 1 mL EACH ground cinnamon, ground black pepper and garlic powder
Pinch ground cloves
Additional chili sauce for basting

Directions

  1. Preheat the oven to 350°F.
  2. In large bowl, gently combine pork with remaining ingredients; do not overmix.
  3. Form pork mixture into a log and place into a loaf pan. Do not press down or into corners.
  4. Bake 50 minutes. Brush top of meatloaf with additional chili sauce and bake 10 minutes more or until instant-read thermometer registers 160°F.
  5. Remove meatloaf from oven; let rest 5 minutes.
  6. Remove meatloaf from pan and slice into ½-inch thick slices.

Tip: Recipe can easily be doubled to serve 6-8.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Bake
  • Prep Time 15
  • Cook Time 60
  • Number of Servings 3-4
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Ingredients

1 lb / 0.5 kg lean ground pork
1 Tbsp / 15 mL sodium-reduced soy sauce
3 Tbsp / 45 mL dark rum
½ tsp / 2 mL sesame oil
2 cloves garlic, minced
½ tsp / 2mL EACH ground coriander, ground cumin and salt
¼ tsp / 1 mL ground ginger
⅛ tsp / 0.5 mL ground cloves
¼ tsp / 1 mL red pepper flakes (or more to taste)
5 large flour tortillas
½ cup / 125 mL chopped red onion
½ cup / 125 mL chopped red or green bell pepper
½ cup / 125 mL drained crushed pineapple
1 cup / 250 mL shredded partly-skimmed Mozzarella cheese
Bottled plum sauce

Directions

  1. In large bowl, gently combine ground pork, soy sauce, rum, sesame oil, garlic, coriander, cumin, salt, ginger, cloves and red pepper flakes; do not overmix. Cover and refrigerate 2-8 hours.
  2. In nonstick skillet over medium-high heat, thoroughly cook mixture until no pink remains, breaking up larger pieces of pork with spatula, about 10 minutes. Drain any fat.
  3. Spread pork mixture on one half of each of 5 tortillas. Top meat with onion, bell pepper, pineapple and cheese.
  4. Spread unfilled side of each tortilla with 1 Tbsp plum sauce. Fold over filled sides and press gently.
  5. In nonstick skillet over medium-high heat, cook tortillas until lightly browned and cheese has melted.
  6. Remove from heat and slice into 4 wedges. Serve with additional plum sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 20
  • Number of Servings 10-20
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Pork:

1 Tbsp / 15 mL canola oil
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
1 lb / 0.5 kg lean ground pork
1-10oz / 284 mL can sodium-reduced beef broth
2 Tbsp / 30 mL tomato paste
2 Tbsp / 30 mL chopped fresh parsley
1 tsp / 5 mL chopped fresh thyme
2 cups / 500 mL mixed frozen vegetables
Salt and ground black pepper to taste
Chopped fresh parsley for garnish

Potato Topping:

2 large russet potatoes, peeled and cut into 2-inch pieces
3 Tbsp / 45 mL butter
½ cup / 125 mL milk
Salt to taste

Directions

For the pork:

  1. In large skillet, heat oil over medium-high heat.
  2. Add onion, garlic and ground pork. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 15 minutes. Drain cooking liquid if needed.
  3. Add broth, tomato paste, parsley, thyme and frozen vegetables. Mix well. Simmer until juices thicken, about 10 minutes.
  4. Spoon mixture into lightly greased 1 ½ quart casserole.
  5. Spread Potato Topping on top.
  6. Preheat oven to 375°F. Bake 30-35 minutes or until potato topping starts to brown.
  7. Garnish with additional parsley.

For the potato topping:

  1. Cook potatoes in large pot of boiling water until tender. Drain well.
  2. Mash with butter, milk and salt.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Bake, Pan-fry/sear
  • Prep Time 30
  • Cook Time 35
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 Tbsp / 15 mL canola oil
1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL thinly sliced green onion
2 cloves garlic, minced
2 cups / 500 mL finely shredded savoy cabbage
½ cup / 125 mL shredded carrot
½ cup / 125 mL chopped water chestnuts
2 Tbsp / 30 mL EACH light soy sauce and oyster sauce
1 Tbsp / 15 mL cornstarch
1 tsp / 5 mL sesame oil
Ground black pepper to taste
1 package large egg roll wrappers
1 egg, slightly beaten
Canola oil for brushing
Bottled plum sauce for dipping

Directions

  1. In non-stick skillet, heat oil over medium-high heat.
  2. Add pork to skillet and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
  3. Add green onion, garlic, cabbage, carrot and water chestnuts; cook 3 minutes more.
  4. In small bowl, whisk together soy sauce, oyster sauce, cornstarch and sesame oil; pour into skillet. Toss well. Season pork filling with pepper according to taste. Let cool slightly.
  5. Forming one roll at a time, place wrapper onto a clean work surface. Spoon ⅓-cup pork filling onto wrapper, about 2 inches from bottom corner. Roll tightly about half way up wrapper, making an elongated roll.
  6. Moisten remaining edges with beaten egg. Fold each side corner over filling and roll all the way up. Place seam side down on a rimmed baking sheet lined with parchment paper.
  7. Brush tops lightly with oil.
  8. Preheat oven to 375°F. Bake egg rolls until golden, about 10 minutes. Turn and bake 8-10 minutes more. Remove egg rolls from oven.
  9. Serve with plum sauce for dipping.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Bake
  • Prep Time 20
  • Cook Time 30
  • Number of Servings 12-20
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 ½ cups / 375 mL sodium-reduced chicken broth
¼ cup / 50 mL black bean sauce
1 Tbsp / 15 mL unseasoned rice vinegar
2 tsp / 10 mL sesame oil
2 Tbsp / 30 mL cornstarch
1 tsp / 5 mL grated ginger root
3 Tbsp / 45 mL brown sugar
1 tsp / 5 mL red pepper flakes
1 lb / 0.5 kg lean ground pork
1 clove garlic, minced
2 cups / 500 mL sliced white or cremini mushrooms
1 red bell pepper, seeded and chopped
Prepared rice vermicelli or hot cooked rice for serving
Diagonally sliced green onions for garnish

Directions

  1. In large bowl, combine broth, black bean sauce, rice vinegar, sesame oil, cornstarch, ginger, brown sugar and red pepper flakes. Set aside.
  2. In nonstick skillet over medium-high heat, sauté ground pork and garlic until pork is thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 10 minutes.
  3. Add mushrooms and bell pepper. Sauté 3 minutes or until vegetables are tender.
  4. Add reserved sauce to skillet; simmer until slightly thickened, about 3 minutes.
  5. Serve over prepared rice vermicelli or hot cooked rice.
  6. Garnish with green onion.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 6
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Ingredients

1 lb / 0.5 kg lean ground pork
1 cup / 250 mL instant oatmeal
¼ cup / 50 mL finely chopped yellow onion
2 Tbsp / 30 mL finely chopped green bell pepper
½ tsp / 2 mL dry mustard
1 tsp / 5 mL salt
Pinch ground cloves
2 egg whites, slightly beaten
¾ cup / 175 mL grated apple
¼ cup / 50 mL tomato ketchup

Directions

  1. Preheat oven to 375°F.
  2. In large bowl, gently combine all ingredients; do not overmix.
  3. Lightly grease 12-cup muffin pan. Scoop mixture evenly into prepared muffin cups.
  4. Bake 30-35 minutes or until instant-read meat thermometer registers 160°F and tops are nicely browned.

Tip: To enhance the flavour, mix ingredients ahead of time and refrigerate 8-12 hours. Bring to room temperature before baking. Line muffin cups with nonstick parchment baking cups for easier cleanup.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Athlete Approved
  • Cooking style Roast/broil
  • Prep Time 20
  • Cook Time 35
  • Number of Servings Makes 10-12 muffins
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Ingredients

6 pork loin chops, bone-in, about ¾-inch / 2 cm thick
2 Tbsp / 30 mL ground allspice
1 tsp / 5 ml EACH ground cinnamon and ground nutmeg
1 Scotch bonnet pepper, seeded and chopped (or 2 jalapeno peppers, seeded and chopped)
3 green onions, thinly sliced
4 tsp / 20 mL chopped garlic
¼ cup / 50 mL finely chopped ginger root
2 Tbsp / 30 mL chopped fresh thyme (or 2 tsp / 10 mL dried thyme leaves)
1 Tbsp / 15 mL brown sugar
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL Worcestershire sauce
1 cup / 250 mL dark rum
1 lime, juiced

Directions

  1. Trim excess fat from pork chops and place in ceramic or glass dish.
  2. Place all remaining ingredients in small food processor and pulse until smooth.
  3. Pour marinade over chops, reserving ½ cup for basting. Cover and refrigerate 4 hours.
  4. Preheat barbecue on high; reduce heat to medium. Pat chops with paper towels to remove excess marinade.
  5. Grill chops 6-7 minutes per side, basting with reserved marinade.
  6. Grill until instant-read thermometer registers 155°F.
  7. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 6
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Ingredients

2 Tbsp / 30 mL tomato ketchup
1 tsp / 5 mL unsweetened cocoa powder
½ tsp / 2 mL garlic powder
¼ tsp / 1 mL cinnamon
1/8 tsp / 0.5 mL cayenne pepper
1 Tbsp / 15 mL minced onion
1 Tbsp / 15 mL water
Salt to taste
4 pork loin centre chops, about ¾-inch / 2 cm thick

Directions

  1. In small bowl, combine ketchup, cocoa, garlic powder, cinnamon, cayenne pepper and onion.
  2. Blend in water to form a paste. Season mixture with salt according to taste.
  3. Preheat barbecue on high; reduce heat to medium. Brush one side of chops with ketchup mixture. Grill chops over medium heat, 5-6 minutes.
  4. Turn chops and brush second side. Grill another 5-6 minutes until chops are browned or instant-read thermometer register 155ºF.
  5. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 12
  • Number of Servings 4
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Ingredients

1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed
½ cup / 125 mL all-purpose flour
1 egg, slightly beaten
2 Tbsp / 30 mL water
1 cup / 250 mL Italian breadcrumbs
1 Tbsp / 15 mL butter
Canola oil for frying
1 cup / 250 mL prepared pasta sauce, warmed
½ cup / 125 mL shredded mozzarella cheese
½ cup / 125 mL grated Parmesan cheese
Chopped fresh Italian parsley for garnish
Hot cooked pasta or gnocchi for serving

Directions

  1. Place chops between sheets of waxed or parchment paper. Using a meat mallet, rolling pin or heavy pan, pound chops until ¼-inch thick.
  2. Set up 3 plates side by side. Place flour on first plate. On second plate, whisk together egg and water. Place breadcrumbs on third plate.
  3. Dust chops with flour, dip into egg mixture, then coat with breadcrumbs.
  4. Transfer chops to a rack; allow crumbs to dry, about 15 minutes.
  5. In large, nonstick fry pan, heat butter and a small amount of oil over medium-high heat.
  6. Pan-fry chops until golden brown, 3-4 minutes per side.
  7. Remove chops from pan onto a clean plate. Carefully wipe pan with a wad of paper towels. Reduce heat to low and return pan to element.
  8. Return chops to pan, gently pour warmed pasta sauce over chops.
  9. Sprinkle with grated cheese. Cover and heat for 2-3 minutes or until cheese melts and sauce is hot.
  10. Garnish chops with parsley. Serve with pasta or gnocchi.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 30
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

½ cup / 125 mL milk
1 egg
1 Tbsp / 15 mL light soy sauce
1 Tbsp / 15 mL canola oil
6 pork loin centre chops, boneless, fast-fry

Breading:

1 cup / 250 mL flour
½ cup / 125 mL panko breadcrumbs
1 Tbsp / 15 mL salt
2 tsp / 10 mL dried oregano leaves
1 tsp / 5 mL dried thyme leaves
½ tsp / 2 mL EACH ground black pepper, cayenne pepper, ground cumin, garlic powder and paprika

Directions

  1. In small bowl, whisk together milk, egg, and soy sauce. Set aside.
  2. In shallow container, combine breading ingredients until well-blended.
  3. Dip chops in egg wash, then coat with breading.
  4. Transfer chops to a rack. Allow breading to dry, about 15 minutes.
  5. In nonstick skillet, heat oil over medium-high heat.
  6. Cook chops 4-5 minutes per side or until crispy and golden brown; do not overcook.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4-6
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Ingredients

4 pork loin centre chops, boneless, 1-inch / 2.5 cm thick
Salt and ground black pepper
1 Tbsp / 15 mL canola oil

Cranberry-Peach Chutney:

4 tsp / 20 mL canola oil
2 cloves garlic, minced
¼ cup / 50 mL chopped red onion
1 cup / 250 mL whole berry cranberry sauce
2 Tbsp / 30 mL brown sugar
½ tsp / 2 mL EACH ground cinnamon and ground nutmeg
3 Tbsp / 45 mL apple cider vinegar
2 Tbsp / 30 mL grated ginger root
½ tsp / 2 mL EACH salt and ground black pepper
1 large peach, pitted and cut into slices

Directions

  1. Preheat oven to 400°F.
  2. Season chops with salt and pepper. In cast iron skillet, heat oil over medium-high heat.
  3. Sear chops, about 2-3 minutes per side. Transfer skillet to oven. Cook 5-6 minutes per side or until instant-read thermometer registers 155°F.
  4. Remove chops from oven onto a clean plate. Tent loosely with foil and allow chops to rest 5 minutes before serving with Cranberry-Peach Chutney.

For the chutney:

  1. In small saucepan, heat oil over medium-high heat.
  2. Add garlic and onions; sauté until softened, about 5 minutes.
  3. Add remaining ingredients, except peaches; simmer, about 3 minutes.
  4. Add peaches and simmer for an additional 2-3 minutes, depending on firmness of peach slice.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Cooking style Pan-fry/sear, Roast/broil
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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