Recipes

Recipes (210)

Rate this item
(0 votes)

Ingredients

Pork:

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

Sauce:

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

Directions

For the pork:

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

For the sauce:

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

Additional Info

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

Ingredients

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

Directions

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 3-4
Rate this item
(0 votes)

Ingredients

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

Directions

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

Additional Info

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

Ingredients

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

Directions

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Ground pork
  • Dish or Meal Type Meatballs & meatloaf
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 40
  • Number of Servings 10-12 meatballs
Rate this item
(0 votes)

Ingredients

1 lb / 0.5 kg pork stir-fry strips
1 Tbsp / 15 mL sodium-reduced soy sauce
2 tsp / 10 mL sesame oil
1 Tbsp / 15 mL cornstarch
1 Tbsp / 15 mL canola oil, divided
2-3 cloves garlic, minced
1 tsp / 5 mL grated ginger root
1 small yellow onion, sliced into thin wedges
2-3 bell peppers, seeded and cut into bite-size pieces
¼ cup / 50 mL chicken broth
3 Tbsp / 45 mL bottled stir-fry sauce
½ tsp / 2 mL red pepper flakes
Hot cooked rice or Asian-style noodles for serving
Toasted sesame seeds for garnish (optional)

Directions

  1. Place pork strips in large bowl. Set aside.
  2. In small bowl, whisk soy sauce and sesame oil with cornstarch until well-blended. Pour mixture over pork strips. Stir to combine and let stand 30 minutes.
  3. In large sauté pan or wok, heat 2 tsp oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to a clean plate.
  4. Add remaining oil to pan. Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
  5. Add onions and peppers to pan. Stir-fry until onions are slightly softened, about 3 minutes.
  6. Return pork strips and any accumulated juices to pan. Add broth, stir-fry sauce and red pepper flakes. Stir to combine. Cook until pork strips are heated through, peppers are tender crisp and sauce is slightly thickened, about 5 minutes.
  7. Serve stir-fry over hot cooked rice or Asian-style noodles.
  8. Garnish with sesame seeds, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stir-fry strips
  • Dish or Meal Type Mains
  • Cooking style Stir-fry
  • Prep Time 25
  • Cook Time 15
  • Number of Servings 4
Rate this item
(7 votes)

Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
1 Tbsp / 15 mL canola oil
½ tsp / 5 mL EACH salt and ground black pepper
½ cup / 125 mL sodium-reduced soy sauce
¼ cup / 50 mL mirin
1 Tbsp / 15 mL unseasoned rice vinegar
1 Tbsp / 15 mL packed brown sugar
2 cloves garlic, pressed
1 Tbsp / 15 mL grated ginger root
2-3 drops hot pepper sauce
2 tsp / 10 mL cornstarch mixed with equal amount water
5-6 green onions, each cut into 2-inch pieces (white and green parts)
Toasted sesame seeds for garnish

Directions

  1. With sharp knife, slice each tenderloin into 20-24 uniform pieces.
  2. Place pork cubes in large bowl. Drizzle with oil and sprinkle with salt and pepper. Stir to combine. Set aside.
  3. In small saucepan, thoroughly combine soy sauce, mirin, vinegar, brown sugar, garlic, ginger, hot pepper sauce and cornstarch mixture. Bring sauce to a gentle boil over medium heat. Reduce heat to low; let simmer 5-6 minutes, stirring often, just until sauce is slightly thickened. Remove saucepan from heat and let cool. Reserve 3 Tbsp sauce for serving.
  4. Thread pork loosely onto bamboo* or metal skewers, alternating with green onion pieces. Set aside.
  5. Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate for 2-3 minutes per side until nicely grill marked.
  6. Brush skewers with sauce, turning and brushing every 2 minutes until pork is nearly cooked through and appears glazed. Do not overcook.
  7. To serve, drizzle skewers with reserved sauce and garnish with toasted sesame seeds.

*Soak bamboo or wooden skewers in water for about 30 minutes prior to placing food on skewers to minimize burning.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Kabobs / skewers / satays
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 10-12 skewers
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(1 Vote)

Ingredients

Pork:

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

Marmalade:

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

Directions

For the pork:

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

For the marmalade:

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 40
  • Cook Time 70
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(3 votes)

Ingredients

Dough:

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

Topping:

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

Directions

For the dough:

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

For the topping:

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

To assemble:

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 25
  • Cook Time 35
  • Number of Servings 12
Rate this item
(0 votes)

Ingredients

Brownies:

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

Topping:

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

Directions

For the brownies:

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

For the topping:

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

To serve:

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 50
  • Cook Time 30
  • Number of Servings 24
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(0 votes)

Ingredients

Pork:

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

Filling:

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

Directions

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

Additional Info

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

Ingredients

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

Directions

Indirect method:

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

Rotisserie method:

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Grill, Slow cook
  • Prep Time 15
  • Cook Time 360
  • Number of Servings 8-10
Rate this item
(0 votes)

Ingredients

Candied Bacon:

1-375 g pkg bacon
¼ cup / 50 mL maple syrup

Tart Crust:

¼ cup / 50 mL coarsely chopped candied bacon
2 cups / 500 mL all-purpose flour
⅓ cup / 80 mL packed brown sugar
¼ cup / 50 mL ground pecans
½ cup / 125 mL unsalted butter
1 pinch salt
2 medium eggs, beaten

Tart Filling:

1-17 oz / 540 mL can pumpkin pie filling
⅓ cup / 80 mL plain Balkan-style yogurt
½ cup / 125 mL brown sugar
1 Tbsp / 15 mL all-purpose flour
½ tsp / 2 mL EACH ground ginger, ground nutmeg, ground cinnamon and ground cloves
½ cup / 125 mL milk
2 large egg whites

Caramel Sauce:

¼ cup / 50 mL unsalted butter
1 cup / 250 mL packed light brown sugar
¾ cup / 175 mL heavy cream
1 tsp / 5 mL sea salt
¼ tsp / 1 mL vanilla extract

Whipping cream (optional)

Directions

For the bacon:

  1. Preheat oven to 400ﹾF
  2. Place bacon slices on foil-lined, rimmed baking sheet. Bake until lightly browned, about 15 minutes. Remove from oven and carefully spoon off bacon fat.
  3. Brush bacon with half of the syrup. Return bacon to oven and bake until glazed, about 5 minutes.
  4. Turn bacon over. Brush other side and bake until glazed, about 5 minutes more.
  5. Transfer bacon to a plate lined with wax paper; cool completely.
  6. Coarsely chop bacon. Set aside 4 Tbsp for crust.
  7. Cover and refrigerate remaining candied bacon.

For the crust:

  1. Lightly grease 6 mini tart pans with removable bottom.
  2. Finely chop reserved bacon. Set aside.
  3. In large bowl, combine flour, brown sugar, pecans, bacon and salt.
  4. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal with small butter bumps.
  5. Stir in beaten egg to make a soft dough.
  6. Divide dough into 6 equal portions.
  7. Press dough firmly and evenly against bottom and sides of tart pans. Place in freezer for 15 minutes.
  8. Preheat oven to 400°F. Place tarts on baking sheet and prick bottom with fork.
  9. Bake until lightly browned, 12-15 minutes.

For the filling:

  1. Using a hand mixer, combine pie filling, yogurt, brown sugar, flour and spices.
  2. Add milk and egg whites. Blend until thoroughly combined.
  3. Pour filling* up to top edge of prepared crusts.
  4. Bake 5 minutes at 400ﹾF. Reduce temperature to 350ﹾF and bake tarts until filling is set, 30-35 minutes.
  5. Transfer tarts to a wire rack and cool completely.

*Remaining ⅔-cup filling can be used to fill store-bought tart shells. Bake according to package directions.

For the caramel sauce:

  1. In medium saucepan, melt butter over medium-high heat.
  2. Add brown sugar; stir to combine.
  3. Slowly bring mixture to a boil, remove from heat and slowly stir in the cream.
  4. Return saucepan to element, bring mixture to a boil and immediately decrease heat to a slow simmer. Simmer, swirling occasionally, about 10 minutes.
  5. Remove saucepan from heat. Stir in the salt and vanilla. Set aside. Set aside and allow sauce to cool and slightly thicken.

To serve:

  1. Remove tarts from pans.
  2. Garnish with a dollop of whipping cream, if desired.
  3. Spoon caramel sauce over each tart and garnish with remaining candied bacon.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 120
  • Cook Time 75
  • Number of Servings 6 tarts
Rate this item
(0 votes)

Ingredients

3 cups / 750 mL instant vanilla pudding, prepared according to package directions and refrigerated until ready to use
4 Tbsp / 60 mL unsalted butter
1 cup / 250 mL packed light brown sugar
1 cup / 250 mL heavy cream, divided
1 tsp / 5 mL sea salt
1/4 tsp / 1 mL vanilla extract
2 – 12 oz / 375 g packages bacon
2 cups / 500 mL packed brown sugar
3 large bananas
1 lb / 500 g fresh strawberries
16 oz / 450 g shortbread cookies
3 oz / 85 mL rum (optional)
6 oz / 170 g good quality dark chocolate, (70% Cocoa)

Directions

For the salted caramel:

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

For the candied bacon:

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

For the fruit:

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

For the cookies:

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

For the chocolate:

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

To assemble:

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 90
  • Cook Time 45
  • Number of Servings 12-15
  • Great Tastes of Manitoba Featured Recipes
Rate this item
(0 votes)

Ingredients

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

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

Instructions

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

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

Additional Info

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

Ingredients

2 cups / 500 mL all-purpose flour
¾ cup / 180 mL unsweetened cocoa powder, plus extra for dusting
1 tsp / 5 mL baking powder
¼ tsp / 1 mL salt
½ cup / 125 mL unsalted butter, room temperature
2 cups / 500 mL granulated sugar
3 large eggs, room temperature
2 tsp / 10 mL vanilla extract
¾ cup / 180 mL stout beer
¾ cup / 180 mL sour cream
16 slices bacon, cooked crisp, drained and chopped
1-450 g container ready-to-use chocolate frosting

Directions

  1. Preheat oven to 350ﹾF.
  2. In medium bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
  3. In large bowl, beat room temperature butter at a low speed until creamy and whipped in appearance, about 30 seconds. Add sugar; beat 15-20 seconds more.
  4. Beat in eggs, one at a time.
  5. Beat in vanilla.
  6. In small bowl, whisk beer and sour cream until well-blended. Add to butter mixture. Mix on low speed until combined, 20-30 seconds.
  7. Add flour mixture to butter mixture one third at a time, stirring with wooden spoon after each addition.
  8. Fold in two-thirds of the chopped bacon; reserve remainder for garnish.
  9. Line muffin tin pan with large parchment baking cups.
  10. Spoon batter into baking cups, filling each three-quarters full.
  11. Bake in preheated oven for 10 minutes, rotate pan and bake 12 minutes more until cupcakes rise and are nicely domed. To test for doneness, insert a wooden pick into the center of one of the center muffins in the pan. Cupcakes are done when the pick comes out clean or with just a few moist crumbs clinging to it.
  12. Remove cupcakes from oven; let cool slightly before transferring to wire rack.
  13. Once completely cooled, top each cupcake with desired amount of frosting, garnish with reserved bacon and dust with additional cocoa powder.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 25
  • Number of Servings 20
Page 2 of 12

Manitoba Pork represents 614 Manitoba hog farms