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Recipes (194)

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Ingredients

Pork:

1 lb / 0.5 kg lean ground pork
2 cloves garlic, minced
1 Tbsp / 15 mL Dijon mustard
1 egg, slightly beaten
½ cup / 125 mL fine dry breadcrumbs
½ tsp / 2 mL EACH salt and ground black pepper
4 hamburger buns, sliced
2 tart apples, thinly sliced
¼ cup / 50 mL crumbled blue cheese

Maple Dijon Glaze:

¼ cup / 50 mL maple syrup
2 Tbsp / 30 mL Dijon mustard

Caramelized Onions:

1 Tbsp / 15 mL EACH unsalted butter and canola oil
1 large yellow onion, sliced into thin rings

Directions

  1. In large bowl, gently combine ground pork with garlic, mustard, egg, breadcrumbs, salt and pepper; do not overmix.
  2. Form mixture into 4 large patties. Cover and refrigerate for 1 hour.
  3. In small bowl, whisk together maple syrup and mustard. Set aside.
  4. To caramelize onions, melt butter with oil in a skillet over medium-high heat. Add onions and cook 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft and golden, 20-30 minutes. Remove from heat and allow to cool.
  5. Preheat barbecue on high; reduce heat to medium. Grill patties 7-9 minutes per side or until instant-read thermometer registers 160°F. Brush patties with Maple Dijon Glaze.
  6. To assemble, place patty on bottom half of bun. Top with apples, caramelized onions and blue cheese. Cover with top half of bun.

*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 20
  • Number of Servings 4
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(1 Vote)

Ingredients

1 lb / 500 g lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
1 medium yellow onion, finely chopped
1 clove garlic, minced
2 Tbsp / 30 mL white wine vinegar
2 tsp / 10 mL Dijon mustard
½ tsp / 2 mL EACH salt and ground black pepper
¼ cup / 50 mL light mayonnaise
1 Tbsp / 15 mL chopped fresh basil
6 hamburger buns, sliced
Alfalfa sprouts for garnish (optional)

Directions

  1. In small bowl, gently combine ground pork with egg, breadcrumbs, onion, garlic, vinegar, mustard, salt and pepper; do not overmix.
  2. Form mixture into 6 patties.
  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. Meanwhile, in small bowl, combine mayonnaise and basil. Set aside.
  5. Serve patties in buns topped with a dollop of Basil Mayonnaise and your favourite veggies.
  6. Garnish with alfalfa sprouts, if desired.

*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

3 Tbsp / 45 mL unseasoned rice vinegar
2 Tbsp / 30 mL sugar
¾ tsp / 4 mL EACH red pepper flakes and salt
½ lb / 0.25 kg broad dried rice noodles
1 Tbsp / 15 mL canola oil
3 cloves garlic, minced
¾ lb / 0.375 kg lean ground pork
2 ribs celery, sliced
2 eggs, beaten
2 cups / 500 mL sliced green onions
2 cups / 500 mL bean sprouts
2 fresh limes
¼ cup / 50 mL EACH chopped peanuts and chopped fresh cilantro for garnish

Directions

  1. Combine rice vinegar, sugar, red pepper flakes and salt; set aside.
  2. Cover noodles with boiling water; soak until softened, about 7 minutes. Drain and rinse; set aside.
  3. In nonstick skillet, heat 1 Tbsp / 15 mL oil over medium-high heat. Sauté garlic briefly.
  4. Reduce heat to medium. Add pork and celery. Cook 6-8 minutes or until pork is cooked through and no pink remains, and celery is tender-crisp. Remove from skillet; keep warm.
  5. Add eggs to skillet. Cook, stirring vigorously, until just set (cooked).
  6. Add vinegar mixture and green onions; heat through.
  7. Add bean sprouts, rice noodles and pork mixture. Cook and stir briefly until heated through.
  8. Transfer to serving plate. Squeeze with juice of half a lime.
  9. Garnish with peanuts, cilantro and remaining limes, cut into wedges.

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 30
  • Number of Servings 4
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Ingredients

1 lb / 0.5 kg lean ground pork
1 Tbsp / 15 mL Asian garlic chili sauce
2 green onions, thinly sliced, white and green parts separated
2 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
2 Tbsp / 30 mL light soy sauce
1 Tbsp / 15 mL unseasoned rice vinegar
6 cups / 1.5 L sodium-reduced chicken stock
1 tsp / 5 mL Chinese five spice seasoning
½ cup / 125 mL matchstick carrots
1 cup / 250 mL thinly sliced shiitake mushrooms
5 oz / 150 g rice vermicelli noodles, dry
½ cup / 125 mL bean sprouts
Thai basil sprigs for garnish

Directions

  1. In large saucepan, brown pork over medium-high heat, breaking up larger pieces with spatula until no pink remains, about 10 minutes. Drain any remaining cooking liquid.
  2. Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar. Cook 2 minutes.
  3. Add chicken stock and Chinese five spice seasoning. Bring to boil.
  4. Add carrots and mushrooms. Reduce heat and simmer 10 minutes.
  5. Stir in rice vermicelli noodles; simmer until noodles are tender, 8-10 minutes.
  6. Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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(7 votes)

Ingredients

1 Tbsp / 15 mL canola oil
½ cup / 125 mL finely chopped yellow onion
2 cloves garlic, minced
1 lb / 0.5 kg lean ground pork
2 tsp / 10 mL dried sage leaves
1 tsp / 5 mL EACH dried thyme leaves and dried summer savory leaves
½ tsp / 2 mL EACH ground allspice and celery seed
¼ tsp / 1 mL EACH ground cinnamon and ground nutmeg
⅛ tsp / 0.5 mL ground cloves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL salt
¾ cup / 175 mL sodium-reduced chicken broth
1 Tbsp / 15 mL brandy (optional)
2 Tbsp / 30 mL chopped fresh parsley
1 large russet potato, baked and coarsely mashed
36 round wonton wrappers, 3 ½-inch diameter
Chopped fresh parsley for garnish

Directions

  1. Preheat oven to 350°F
  2. In large skillet, heat oil over medium-high heat.
  3. Add onion, garlic and ground pork. Thoroughly cook pork mixture until no pink remains, breaking up larger pieces with a spatula, about 15 minutes.
  4. Add seasonings, broth, brandy and parsley. Stir to combine.
  5. Gently stir in coarsely mashed potato. Remove skillet from heat. Set aside.
  6. Press wonton wrappers into greased mini muffin cups.
  7. Fill wontons evenly with pork mixture. Bake for 10-12 minutes or until golden brown and crisp.
  8. Garnish with chopped parsley. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Pan-fry/sear, Roast/broil
  • Prep Time 15
  • Cook Time 45
  • Number of Servings 36
  • Great Tastes of Manitoba Featured Recipes
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(1 Vote)

Ingredients

1 Tbsp (15 mL) canola oil
3 cloves garlic, minced
1 Tbsp (15 mL) grated ginger root
1 lb (0.5 kg) lean ground pork
1 cup (250 mL) matchstick carrots
1 cup (250 mL) diagonally sliced sugar snap peas
1 cup (250 mL) finely chopped mushrooms
1 cup (250 mL) finely chopped packed baby kale leaves
¼ cup (50 mL) sweet chili sauce, plus more for drizzling
Salt and ground black pepper to taste
3 oz (85 g) rice vermicelli, cooked according to package directions
Romaine lettuce leaves
⅓ cup (80 mL) unsalted peanuts, chopped

Directions

  1. In large skillet, heat oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute.
  2. Add pork to skillet; thoroughly cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes.
  3. Add carrots, snap peas, mushrooms and kale. Stir to combine; cook 3-4 minutes.
  4. Stir in chili sauce; cook 1 minute more.
  5. To assemble, spoon a small amount of vermicelli noodles onto lettuce leaf. Top with ¼-cup pork mixture. Drizzle with additional chili sauce and garnish with chopped peanuts. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 20
  • Number of Servings 6-8
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Ingredients

1 tsp / 5 mL canola oil
1 ¼ lb / 0.625 kg lean ground pork
1 cup / 250 mL chopped yellow onion
2 ribs celery, chopped
1 clove garlic, minced
1-24 oz / 680 mL can thick pasta sauce
2 Tbsp / 30 mL honey
2 tsp / 10 mL red wine vinegar
1 tsp / 5 mL Worcestershire sauce
1 tsp + ½ tsp / 7 mL dried oregano leaves
1 large green bell pepper, seeded and diced
Salt and ground black pepper to taste
4-6 crusty buns, sliced

Directions

  1. In large sauté pan, heat oil over medium-high heat.
  2. Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 10 minutes.
  3. Add onion, celery and garlic to pan. Cook 2-3 minutes more, stirring often.
  4. Add remaining ingredients, except bell pepper; stir to combine, while bringing mixture to a gentle boil.
  5. Add bell pepper. Stir to combine.
  6. Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.
  7. Season with salt and pepper according to taste.
  8. Serve meat sauce over sliced crusty buns.

Tip: 3 Tbsp / 45 mL packed brown sugar may be substituted for the honey.

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 20
  • Number of Servings 4-6
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(7 votes)

Ingredients

1 lb / 0.5 kg lean ground pork
3 egg whites
1 cup / 250 mL rolled oats
¾ cup / 175 mL finely diced yellow onion
2 ribs celery, finely chopped
2 cloves garlic, minced
1 tsp + ½ tsp / 7 mL ground black pepper
1 tsp / 5 mL EACH red pepper flakes and salt
½ tsp / 2 mL EACH ground cumin and ground thyme

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.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks, Athlete Approved
  • Cooking style Bake
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 12
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(12 votes)

Ingredients

½ lb / 0.25 kg lean ground pork
1 onion, finely chopped
2 Tbsp / 30 mL curry paste
1 carrot, finely chopped
1 potato, peeled and chopped
¼ cup / 50 mL frozen peas, thawed
Salt and ground black pepper to taste
10 filo pastry sheets
2 Tbsp / 30 mL butter
Store-bought mango chutney for serving

Directions

  1. Preheat oven to 350°F.
  2. In skillet over medium-high heat, sauté ground pork and onion until slightly browned and no pink remains.
  3. Add curry paste and cook 2 minutes.
  4. Stir in carrot, potato and peas; cook for 2-3 minutes more.
  5. Season with salt and pepper according to taste. Allow filling to cool.
  6. Cut filo pastry in strips to form rectangles about 3-½ inch wide. Brush edges with butter. Place a heaped teaspoon of filling onto the pastry. Fold corner over to form a triangle and continue folding, retaining triangular shape. Repeat using remaining ingredients.
  7. Place samosas on a baking sheet, brush lightly with butter and bake for 15-20 minutes until golden.
  8. Serve hot with chutney.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 20
  • Cook Time 25
  • Number of Servings 20 samosas
  • Great Tastes of Manitoba Featured Recipes
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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 nonstick 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 soy 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

1 ½ cups (375 mL) small pasta shapes
1 Tbsp (15 mL) canola oil
1 lb (0.5 kg) lean ground pork
1 cup (250 mL) diced yellow onion
2 cloves garlic, minced
2 large carrots, chopped
2 ribs celery, chopped
5 cups (1.25 L) sodium-reduced chicken broth
1-28 oz (796 mL) can diced tomatoes, undrained
1-19 oz (540 mL) can red kidney beans, drained and rinsed
½ cup (125 mL) tomato passata*
1 tsp (5 mL) EACH dried basil leaves, dried oregano leaves and dried rosemary leaves
Pinch red pepper flakes
¼ cup (50 mL) chopped fresh Italian parsley
Salt and ground black pepper to taste
Freshly grated Parmesan cheese for garnish (optional)

*Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. It has a velvety smooth texture and comes in a glass bottle. If you cannot find it in the grocery isle, substitute 1 part tomato paste mixed with 2 parts water.

Directions

  1. In large pot of boiling water, cook pasta until tender but firm; drain. Set aside.
  2. In large pot or Dutch oven, heat oil over medium-high heat. Brown pork until no pink remains, breaking up large pieces with spatula, about 15 minutes.
  3. Add onion and garlic; stir to combine. Cook until fragrant, about 1 minute.
  4. Add carrots, celery, broth, tomatoes, kidney beans and passata. Stir and bring to a boil.
  5. Add basil, oregano, rosemary, red pepper flakes and parsley. Stir to combine.
  6. Reduce heat to medium. Cook 20-25 minutes or just until carrots are tender crisp.
  7. Reduce heat to low. Add pasta; mix gently and allow soup to simmer, about 2 minutes.
  8. Season soup with salt and pepper according to taste.
  9. 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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(11 votes)

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
Page 9 of 11

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