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Pork-ever's Not Enough

PORK CUTLETS IN LEMON SAUCE

Ingredients:

1/2 kg MONTEREY PORK CUTLETS
1/2 tsp iodized fine salt
1/2 tsp pepper
4 pc MAGNOLIA BROWN EGGS, use egg yolks only
2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
1 L cooking oil for frying
1 pc lemon, sliced for topping

Lemon Sauce

1/2 cup sugar
3/4 cup water
1-1/2 tbsp cornstarch
1 tsp lemon rind
1 (150 g) pc lemon, juice squeezed (about 1/4 cup)
1 (2 g) tsp chopped ginger
2 cloves garlic, chopped

Procedure:

  1. Season pork cutlets with salt and pepper. Combine egg yolks, soy sauce and rice wine. Mix well. Pour over meat pieces and coat evenly. Cover and marinate in the chiller for at least 30 minutes.
  2. Remove meat from marinade and dust with cornstarch. Fry in hot oil. Drain excess oil on paper towels. Serve with sauce.
  3. Sauce: Combine lemon sauce ingredients in a saucepan. Cook over medium heat, stirring constantly until thick. Pour over fried pork cutlets. Top with slices of lemon.

Makes 4-5 servings.

Tip/s:

  • Substitute dry sherry or white wine for rice wine.

PORK CHOPS WITH CREAMY CAULIFLOWER RICE

Ingredients:

4 (150 g each) g MONTEREY PORK CHOPS, sliced
4 cloves garlic, minced
1 tbsp soy sauce
1 tsp pepper
2 tbsp cooking oil
2 tbsp MAGNOLIA GOLD BUTTER SALTED
2 (30 g) tbsp minced onion
1/2 kg cauliflower florets, steamed and finely chopped
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1 tsp pepper
1 tsp chopped parsley

Procedure:

  1. Marinate pork chops with garlic, soy sauce and pepper.
  2. In a pan, fry pork chops in oil over medium heat.  Cook for 3 minutes on each side. Set aside.
  3. In the same pan add butter, onion, cauliflower and cream. Cook for 3 minutes using low heat. Season with salt and pepper and garnish with parsley.  Serve with pork chops.

Makes 4 servings.

Tip/s: Wash cauliflower only when it's going to be cut up and used. Soak in salt water or vinegar water to help force out dirt or insects stuck in the florets

STEWED PORK PATA WITH BLACK BEAN SAUCE

Ingredients:

1 pc MONTEREY PORK PATA, about 1.2 kilos, sliced into 1 inch thick pieces
.25 cup dark soy sauce
1 cup all purpose flour
cooking oil, for deep-frying
1 cup chopped white onion
2 tbsp minced garlic
3 tbsp finely chopped ginger
2 tbsp black bean sauce
4 cup beef or chicken stock
salt and freshly ground black pepper to taste
sesame oil
chopped green onions

Procedure:

  1. Marinate Monterey sliced pork pata in soy sauce. Set aside for at least 30 minutes.
  2. Heat Magnolia Nutri-Oil in a wok. Drain pata slices and dredge in flour. Deep-fry in hot oil until golden. Drain in paper towels and set aside.
  3. Remove oil from wok and leave only 1/4 cup for frying. Stir fry onions, garlic, ginger and and black bean sauce. Return pata slices to wok and pour beef or chicken stock.
  4. Allow to boil and let simmer, covered until meat becomes tender. Season with salt and pepper. Remove from heat and drizzle with sesame oil. Garnish with chopped spring onions upon serving.
 

SWEET PORK BBQ WITH FRIED RICE

Ingredients:

1 (200 g) pack MONTEREY PORK TENDERLOIN BBQ SKEWERS
3 tbsp cooking oil
6 cloves garlic, chopped
8 cups cooked rice
1 cup banana ketchup
1/4 cup sesame oil
1 tsp iodized fine salt
1/2 tsp pepper
1/2 cup nuts, coarsely chopped (cashew or peanuts)

Procedure:

  1. Pan grill or fry barbecue in oil until cooked. Set aside.
  2. In the same pan, saute garlic and then add ketchup and sesame oil. Let simmer and then add rice and mix until well blended. Season with salt and pepper and add nuts. Serve with barbecue.

Makes 4 servings.
Yield: 8 pc BBQ and 8 cups rice/1 pc BBQ and 1 cup rice per serving

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