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Recipes (145)

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Ingredients

1 lb / 0.5 kg fresh pork sausage, Italian (mild or hot) or Andouille
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
6 strips thick cut bacon, cooked and coarsely chopped
3 plum tomatoes, peeled, seeded and chopped
1 medium yellow pepper, seeded and chopped
1-19 oz / 540 mL can crushed tomatoes
1-19 oz / 540 mL can white kidney beans, drained and rinsed
1 cup / 250 mL beer or sodium-reduced chicken stock
1 Tbsp / 15 mL chili powder, or more to taste
1 tsp / 5 mL EACH ground cumin and smoked paprika
Salt and ground black pepper to taste
½ cup / 125 mL sour cream
Shredded cheese
2 green onions, thinly sliced for garnish

Directions

  1. Remove sausage meat from casings.
  2. In large sauté pan, cook sausage meat over medium-high heat until lightly browned, breaking up larger pieces with spatula, about 10 minutes.
  3. Add onion and garlic to pan; cook 3-4 minutes more.
  4. Add bacon, plum tomatoes, bell pepper, crushed tomatoes, beans, beer or stock, chili powder, cumin and paprika; stir to combine.
  5. Turn heat to low. Cover pan and let mixture simmer 10-15 minutes.
  6. Season with salt and pepper according to taste.
  7. Ladle chili into individual bowls. Top with a dollop of sour cream, sprinkle with cheese and garnish with green onion.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Sausage
  • Dish or Meal Type One pot & casseroles
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 6
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Ingredients

1 rack of pork, 3-4 lb / 1.5-2 kg
3 cloves garlic, slivered
1 tsp / 5 mL finely chopped fresh thyme
Coarse salt and ground black pepper
½ cup / 125 mL pure maple syrup
¼ cup / 50 mL EACH grainy mustard and cider vinegar

Directions

  1. Preheat oven to 325°F.
  2. With sharp knife, cut small slits in rack of pork; Insert garlic slivers and chopped thyme into slits.
  3. Season roast with salt and pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, for 45 minutes.
  4. Meanwhile, in small saucepan, combine remaining ingredients. Bring mixture to a boil. Reduce heat to low. Simmer until mixture is reduced by half and almost thickened, about 10 minutes.
  5. Brush glaze all over outside of roast. Continue roasting until instant-read thermometer registers 155˚F. (Insert thermometer into meaty center of rack, making sure that it does not touch any ribs. Take several readings to ensure temperature is even throughout.) Baste occasionally.
  6. Transfer roast to a large serving platter. Tent loosely with foil and allow roast to rest 5-10 minutes before carving. Drizzle with pan juices if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 45
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Stuffing:

1 loaf Artesian bread, cut into ½-inch squares
6 Tbsp / 75 mL unsalted butter
½ cup / 125 mL EACH finely chopped yellow onion and celery
1½ lb / 0.75 kg Gala apples, peeled, seeded and chopped
⅓ cup / 80 mL brown sugar
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
½ tsp / 2 mL dried summer savory
1 tsp / 5 mL EACH chopped fresh sage and thyme (or ¼ tsp / 1 mL EACH dried sage and thyme leaves)
¼ tsp / 1 mL EACH ground nutmeg and ground cinnamon
¼ cup / 50 mL chopped fresh parsley

Roast:

1 crown roast of pork, 9 -11 lb / 4-5 kg
1½ tsp / 7 mL salt
½ tsp / 2 mL ground black pepper
3-4 bacon slices

Pan Sauce:

1½ cups / 375 mL water
¼ cup / 50 mL red currant or apple jelly
Salt and pepper to taste

Directions

For the stuffing:

  1. Preheat oven to 350°F. Spread bread squares in single layer on baking sheet. Bake until dry and lightly toasted, about 15 minutes. Cool.
  2. In heavy 12-inch skillet, melt butter over medium-high heat, Add onion and celery to skillet; sauté until softened, 4-5 minutes.
  3. Stir in apples, sugar, salt, pepper, savory, sage, thyme, nutmeg and cinnamon. Reduce heat to low.
  4. Cook, covered, until apples are tender, about 15 minutes; stir occasionally.
  5. Stir in bread squares and parsley.

For the roast:

  1. Preheat oven to 350°F.
  2. Set oven rack in lower third of oven. Place roast in large roasting pan. Sprinkle inside and outer side of roast with salt and pepper.
  3. Mound stuffing into cavity.
  4. Wrap tips of rib bones with foil to prevent burning.
  5. Wrap roast below bones with overlapping bacon strips, securing with wooden toothpicks.
  6. Roast for 2 ¼-2 ¾ hours or until an instant-read thermometer registers 155°F. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure temperature is even all around.)
  7. Cover stuffing loosely with foil after 30 minutes to prevent drying. Transfer roast to carving board. Remove foil from bone tips
  8. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before slicing between ribs.
  9. Serve with pan sauce.

For the pan sauce:

  1. Skim fat from pan drippings. Straddle pan across 2 burners. Deglaze pan by adding water and scraping up brown bits from bottom. Pour through fine sieve into a saucepan to remove solid pieces.
  2. Add jelly to saucepan. Simmer sauce over medium heat until jelly is melted, about 4 minutes, whisking occasionally.
  3. Skim off any fat that rises. Season sauce with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 45
  • Cook Time 180
  • Number of Servings 12
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 crown roast of pork, 7-10 lb / 3 ½ -5 kg
1 cup / 250 mL diced dried apricots
1 cup / 250 mL Grand Marnier liqueur
½ cup / 125 mL butter
1 cup / 250 mL chopped celery
1 medium yellow onion, chopped
1-8 oz / 227 box herb stuffing
½ cup / 125 mL slivered almonds
½ tsp / 2 mL ground thyme
1 cup / 250 mL chicken broth
Salt and ground black pepper to taste

Directions

  1. In small saucepan, combine apricots and Grand Marnier; heat to boiling. Remove from heat and set aside.
  2. In large skillet, melt butter over medium heat. Add celery and onion; sauté 5-10 minutes.
  3. In large mixing bowl, combine stuffing mix with reserved apricots and liquor, and sautéed celery and onion.
  4. Add almonds and thyme. Stir to combine.
  5. In glass measuring cup, heat broth to boiling; pour over stuffing mixture. Season with salt and pepper according to taste.

For all crown roasts:

Fill cavity with a foil ball. Place roast in roasting pan, bones pointing up. Cover bone tips with small pieces of foil. Preheat oven to 325°F. Roast:

  • Small roasts less than 7 lb / 3 ½ kg for ½-1 hour;
  • Medium roasts 7-9 lb / 3 ½ to 4 ½ kg for 1 ½ hours;
  • Large roasts over 10 lb / 5 kg for 2-2 ½ hours.

Remove roast from oven. Carefully remove foil ball. Fill cavity with stuffing and cover with foil to prevent drying. Continue to cook all roasts for another 1 ½ hours or until instant-read thermometer registers 155°F. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure temperature is even all around.) Remove roast from oven onto a clean cutting board. Remove foil from bone tips. Tent loosely with foil and let roast rest 10 minutes before slicing between ribs.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 35
  • Cook Time N/A
  • Number of Servings 8-14 portions (depends on roast size)
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

3 lb / 1.5 kg pork rib roast, boneless, well-trimmed
¼ tsp / 1 mL salt
½ tsp / 2 mL coarsely ground black pepper
1 Tbsp / 15 mL canola oil
2 sweet potatoes, peeled and cut into ¾-inch / 2 cm thick pieces
1 packet pearl onions, peeled
1 ½ cups / 375 mL sodium-reduced chicken stock
½ cup / 125 mL port or sweet red wine
1 Tbsp / 15 mL Dijon mustard
1 cup / 250 mL prunes
1 Tbsp / 15 mL EACH chopped fresh sage and chopped fresh thyme
⅓ cup / 80 mL all-purpose flour

Directions

  1. Season roast with salt and pepper. In large skillet, heat oil over medium-high heat; brown pork on all sides.
  2. Meanwhile, in a slow cooker, combine sweet potatoes with pearl onions. Transfer pork to slow cooker.
  3. Drain fat from skillet. Add stock, port and mustard; bring to a boil, scraping up any brown bits from bottom of skillet. Pour over roast.
  4. Add prunes, sage and thyme to slow cooker. Cover and cook on LOW for 6-8 hours, until meat is tender.
  5. Transfer meat and vegetables to a platter. Tent loosely with foil to keep warm.
  6. Whisk flour with equal part water. Add to slow cooker. Stir until well-blended. Cover and cook on HIGH until thickened, about 15 minutes.
  7. Slice meat; serve with sauce and vegetables.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 40
  • Number of Servings 8
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Ingredients

2 ripe mangos
1 pork shoulder blade roast, boneless, about 4 lb / 2 kg
1 Tbsp / 15 mL coarsely ground black pepper
½ tsp / 2 mL salt
2 tsp / 10 mL ancho chili pepper, divided
¼ cup / 50 mL balsamic vinegar
2 cups / 500 mL water
2 tsp / 10 mL honey
¼ cup / 50 mL whisky (optional)
2 cups / 500 mL barbecue sauce
6 crusty buns, sliced

Directions

  1. Peel mangos and remove pits. Place pits into slow cooker. Dice mangos and set aside.
  2. Place pork into slow cooker and sprinkle with black pepper, salt and 1 tsp of the ancho chili pepper.
  3. Add vinegar and water. Cover and cook on LOW for 6-8 hours or until pork is very tender.
  4. Remove roast to cutting board; drain liquid and discard mango pits. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
  5. In small saucepan, combine honey, remaining ancho chili pepper and whisky. Bring mixture to a boil.
  6. Add diced mango. Reduce heat and simmer, stirring frequently for about 10 minutes, occasionally mashing mango with a fork.
  7. Add barbecue sauce to saucepan; stir to combine with mango mixture.
  8. Pour sauce over shredded pork in slow cooker. Cover and cook on HIGH for about 1 hour or until most of liquid is absorbed.
  9. Layer pork onto buns and serve.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 6.5-9 hrs
  • Number of Servings 6
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Ingredients

1 pork shoulder blade roast, boneless, about 3 ½ lb / 1.75 kg
½ cup / 125 mL brown sugar
2 Tbsp / 30 mL coarse salt
1 Tbsp / 15 mL EACH garlic powder and onion powder
½ tsp / 2 mL EACH ground allspice, ground black pepper, chili powder, ground cinnamon, ginger powder and dried thyme leaves
⅓ cup / 80 mL apple juice

Directions

In small bowl, thoroughly combine brown sugar, salt and seasonings. Massage pork all over with rub.
Cover and let roast stand at room temperature for up to 1 hour before cooking.

Indirect method:

  1. Preheat one burner of two-burner barbecue on high; reduce heat to medium or lower, temperature should read 250-300°F.
  2. Put roast in disposable foil pan and place over unlit burner. Add apple juice.
  3. Close lid and cook roast over indirect heat (“off” heat side) until meat is fork tender and almost falling apart, about 3 ½ hours. Cover roast with foil if getting too dark.
  4. Transfer roast to cutting board. Tent loosely with foil and let rest 10-15 minutes.
  5. Using two forks, pull pork into shreds.
  6. To serve, pile onto buns top with a dollop of your favourite barbecue sauce.

Rotisserie method:

  1. Preheat barbecue and follow instructions for rotisserie grilling.
  2. Add apple juice to foil drip pan. Secure roast on rotisserie rod and cook 3-3 ½ hours over direct, low heat or the heat from the rotisserie burner.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 4 hrs
  • Number of Servings 10
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Ingredients

1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, 2-2½ lb / 1-1.25 kg
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 Tbsp / 15 mL balsamic vinegar
2 tsp / 10 mL dried oregano leaves
1 tsp / 5 mL ground cumin
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
2 bay leaves
10-12 tostada shells

Directions

  1. In large skillet, heat oil over medium-high heat. Add roast; brown on all sides.
  2. Meanwhile, place onion slices on bottom of slow cooker. Sprinkle garlic over onion. Place roast on top.
  3. Drizzle vinegar over roast; season with oregano, cumin, salt and pepper.
  4. Add bay leaves. Cover and cook on LOW until meat is tender, about 8 hours.
  5. Remove roast from slow cooker onto a clean plate.
  6. Remove and discard onion and bay leaves. Skim fat from braising liquid if required.
  7. Shred meat with two forks; return to slow cooker. Cover and cook on HIGH, about 15 minutes more.
  8. Serve pork on tostada shells along with your favourite toppings.

Topping suggestions: Diced tomato, chopped avocado, shredded lettuce, thinly sliced red onion and chopped cilantro for garnish.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 8.5 hrs
  • Number of Servings 10-12
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Ingredients

1 bag corn tortilla chips
2-3 cups / 500-750 mL leftover pulled pork, warmed
6 oz / 180 g shredded cheese
1-14 oz / 398 mL can black beans, drained and rinsed
1 avocado, peeled, pitted and coarsely chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and thinly sliced, for medium to hot heat level
1 tomato, diced
¼ cup / 50 mL thinly sliced green onion
Tex-Mex Candied Bacon Chips
Sour cream
Salsa

Tex-Mex Candied Bacon Chips:

6-8 slices thick cut bacon
¼ cup / 50 mL light brown sugar
2 tsp / 10 mL store bought Tex-Mex seasoning

Directions

For the nachos:

  1. Preheat oven to 350˚F.
  2. To build nachos, place a layer of tortilla chips on a foil-lined rimmed baking sheet. Top with half of the pulled pork and about one-third of the cheese. Repeat.
  3. Gussy up tortillas with suggested toppings. Scatter Tex-Mex Candied Bacon Chips (recipe below) over toppings.
  4. Sprinkle with remaining cheese. Bake until cheese melts, about 10 minutes.
  5. Serve with sour cream and salsa.

For the bacon chips:

  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with foil and set rack on top. Lay 6-8 slices bacon on rack in a single layer. Bake until bacon starts to crisp, 15-20 minutes.
  3. Meanwhile, mix brown sugar with Tex-Mex seasoning and water. Turn bacon and brush with spice mixture.
  4. Continue baking until bacon is evenly browned, about 10 minutes. Allow to cool.
  5. Tear into bite-size pieces. Use as a topping or garnish on any dish that may benefit from a hit of meat candy.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Roasts
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Roast/broil
  • Prep Time 20
  • Cook Time 40
  • Number of Servings 4-6
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Ingredients

1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, about 2 ½ lb / 1-1.25 kg
2 cups / 500 mL sodium-reduced chicken broth
1-28 oz / 796 mL can diced tomatoes, drained
1-14 oz / 398 mL can EACH black beans and red kidney beans, drained and rinsed
1 cup / 250 mL chopped yellow onion
3 Tbsp / 45 mL tomato paste
3 cloves garlic, minced
1 packet chili seasoning mix, hot or mild, like Club House brand
1 cup / 250 mL sour cream
1 cup / 250 mL shredded Tex-Mex cheese
¼ cup / 50 mL thinly sliced green onion
Garlic bread or tortilla chips for serving

Directions

  1. In large skillet, heat oil over medium-high heat. Add roast; brown on all sides.
  2. Meanwhile, in slow cooker, combine remaining ingredients, except sour cream, cheese and green onion.
  3. Transfer roast to slow cooker. Cover and cook on LOW, 8-10 hours.
  4. Remove roast from slow cooker onto a clean plate. Shred meat with two forks; return to slow cooker. Mix well.
  5. Turn heat to HIGH and cook, uncovered, 15 minutes more; stir once or twice.
  6. Spoon chili into bowls; top with sour cream, cheese and green onion.
  7. Serve with garlic bread or tortilla chips.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 10
  • Cook Time 8-10 hrs
  • Number of Servings 8-10
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork shoulder blade roast, boneless, about 1 lb / 0.5 kg, cut into ¾-inch / 1.875 cm cubes
2 Tbsp / 30 mL peanut butter
½ cup / 125 mL minced yellow onion
1 clove garlic, minced
2 Tbsp / 30 mL EACH lemon juice and soy sauce
1 Tbsp / 15 mL brown sugar
1 Tbsp / 15 mL canola oil
Dash hot pepper sauce

Directions

  1. Place pork cubes into a resealable plastic bag.
  2. In small bowl, combine remaining ingredients until well-blended; pour over cubes. Seal bag and marinate in refrigerator for 1 hour, turning occasionally.
  3. Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
  4. Thread pork loosely onto bamboo* or metal skewers; set aside.
  5. Preheat barbecue on high; reduce heat to medium. Grill skewers 10-12 minutes, turning occasionally.

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

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 4 hrs
  • Number of Servings 10
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Ingredients

1 pork shoulder blade roast, boneless, about 1 ½ lb / 0.75 kg

Marinade:

⅓ cup / 80 mL sodium-reduced soy sauce
¼ cup / 50 mL chili sauce
1 Tbsp /15 mL sesame oil
1 Tbsp / 15 mL sesame seeds, toasted
4 cloves garlic, minced
2 tsp / 10 mL grated ginger root
1 tsp / 5 mL sambal oelek

Spicy Peanut Sauce:

¾ cup / 180 mL chicken broth
½ cup / 125 mL natural peanut butter
1 Tbsp / 15 mL brown sugar
2 tsp / 10 mL light soy sauce
2 tsp / 10 mL sambal oelek
½ tsp / 2 mL garlic powder
1 tsp / 5 mL lime juice
2 Tbsp / 30 mL finely chopped peanuts for garnish

Directions

For the pork:

  1. Slice roast across grain on diagonal into thin strips, about ⅛-inch thick and 1 inch wide. Place into resealable plastic bag.
  2. Combine marinade ingredients in small bowl. Pour over pork strips. Seal bag. Turn until coated. Marinate in refrigerator 4 to 5 hours, turning once or twice.
  3. Remove pork from marinade; discard marinade.
  4. Thread pork loosely, accordion-style, onto soaked bamboo skewers. Pat pork with paper towels to remove excess marinade.
  5. Preheat barbecue on high; reduce heat to medium. Grill skewers 4-5 minutes per side, until desired doneness.
  6. Serve with Spicy Peanut Sauce.

For the sauce:

  1. In small saucepan, combine all sauce ingredients. Cook over medium heat, 4-5 minutes.
  2. Stir in lime juice. Cool to room temperature.
  3. Serve in bowl garnished with chopped peanuts.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Kabobs / skewers / satays
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 10
  • Number of Servings 4-6
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Ingredients

1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1½-inch / 2.5 cm cubes
2 medium yellow onions, chopped
2 cloves garlic
2 tsp / 10 mL salt
¼ cup / 50 mL tomato paste
2 Tbsp / 30 mL paprika
½ tsp / 2 mL ground black pepper
1-14 oz / 398 mL can sauerkraut, drained and rinsed
1 tsp / 5 mL caraway seed
½ cup / 125 mL light sour cream
Hot cooked egg noodles for serving

Directions

  1. Preheat oven to 325°F.
  2. Place pork cubes and onions in casserole pot or small enamel roaster.
  3. In small bowl, crush garlic and salt with the back of a spoon to form a paste.
  4. Add tomato paste, paprika and pepper to bowl; stir to combine.
  5. Spread paste over pork cubes; stir to coat well. Cover and roast for 1 ½ hours.
  6. Remove casserole or roaster from oven. Uncover. Stir in sauerkraut and caraway seed. Cover and return to oven for 45-60 minutes, or until pork is fork tender.
  7. Remove goulash from oven. Whisk in sour cream.
  8. Serve goulash over hot cooked egg noodles.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 30
  • Cook Time 2.5 hrs
  • Number of Servings 6
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Ingredients

¼ cup / 50 mL all-purpose flour
1 tsp / 5 mL dried thyme leaves
½ tsp / 2mL ground allspice
¼ tsp / 1 mL cayenne pepper
1 pork shoulder blade roast, boneless, about 1½ lb / 0.75 kg, cut into 1-inch / 2.5 cm cubes
3 Tbsp / 45 mL canola oil, divided
2 cups / 500 mL chopped yellow onion
4-5 cloves garlic, minced
1 Tbsp / 15 mL minced ginger root
2 cups / 500 mL sodium-reduced chicken broth
1 cup / 250 mL water
2 Tbsp / 30 mL sodium-reduced soy sauce
1 Tbsp / 15 mL brown sugar
1 large sweet potato, peeled and cut into 1” / 2.5 cm cubes
1 cup / 250 mL frozen green peas
Salt and ground black pepper to taste

Directions

  1. In small bowl, combine flour, thyme, allspice and cayenne pepper. Coat pork cubes with flour mixture. Reserve remaining flour mixture.
  2. In Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes in batches. Brown on all sides, adding oil as required. Remove browned cubes to a clean plate.
  3. Add onion, garlic and ginger. Sauté 2 minutes.
  4. Add potato cubes and sprinkle with reserved flour mixture. Stir to combine.
  5. Stir in chicken broth and water. Bring to a boil, scraping up browned bits from bottom of pot.
  6. Add soy sauce and brown sugar; stir to combine.
  7. Return pork cubes to pot. Stir. Reduce heat, cover and simmer 45 minutes more, or until pork is for tender.
  8. Add peas during last 15 minutes of cooking.
  9. Season stew with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 40
  • Cook Time 75
  • Number of Servings 4-6
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Ingredients

1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1½-inch / 3.75 cm cubes
2 Tbsp / 30 mL all-purpose flour
2 tsp / 10 mL ground cumin
1 ½ tsp / 7 mL EACH ground coriander and ground turmeric
¾ tsp / 4 mL ground cardamom
¼ tsp / 1 mL EACH ground cinnamon, salt and ground black pepper
2 Tbsp / 30 mL canola oil, divided
2 yellow onions, chopped
4 cloves garlic, minced
¼ cup / 50 mL white vinegar, divided
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL prepared yellow mustard
¼ tsp / 1 mL red pepper flakes
2 cups / 500 mL chicken broth
2 bay leaves

Directions

  1. Place pork cubes in large bowl.
  2. Combine flour, cumin, coriander, turmeric, cardamom, cinnamon, salt and pepper. Sprinkle half over pork cubes; toss to coat well.
  3. In heavy-bottomed pot, heat 1 Tbsp oil over medium-high heat. Brown pork in batches; remove to a clean plate.
  4. Reduce heat to medium; add remaining oil to pot. Add remaining spice mixture, onion, garlic, 2 Tbsp vinegar, ginger, mustard and red pepper flakes. Cook and stir until onions are softened, about 5 minutes.
  5. Add remaining vinegar and broth. Bring to a boil, scraping up any browned bits from bottom of pot.
  6. Return pork and any juices to pot. Add bay leaves. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
  7. Uncover; simmer until pork is fork tender and liquid has thickened, about 15 minutes.
  8. Remove bay leaves before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 45
  • Cook Time 75
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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