braised pork loin

2 lb boneless pork loin or tenderloin, defatted with sharp knife
pepper, thyme, flour
3 tbsp chopped green onions
1/4 c apple cider vinegar
1/2 c chicken stock
1/3 c red currant jelly, marmalade, persimmon jelly OR jalapeño jelly
3 tbsp oil
3 tbsp chopped fresh ginger
1/4 c soy sauce

Pound pork a bit, then rub with pepper and thyme and dust with flour. Brown in oil. Remove and retain 1 tbsp of the oil to sauté green onions and ginger. Add vinegar and reduce to 1 tbsp liquid. Add soy and preserves, stirring to melt. Add stock and turn pork in liquid to coat, then gently simmer, covered loosely, for 20 min. Remove meat, reduce sauce, decorate pork withginger slivers and 3 more green onions cut in 1" pieces.

pork tenderloin with spiced apple purée

3/4 lb pork filet or chicken breasts
1 tsp dried rosemary, crushed
2 tbsp butter
1 small onion, chopped
1 tsp finely chopped fresh ginger
1 tsp curry powder
2 apples, peeled and diced
1/4 c cider vinegar
1/4 c 35% cream
Salt and freshly ground pepper

Dust pork with rosemary and brown on high heat in 1 tbsp butter. Place on a baking sheet and bake at 375°F for 15 min. Add remaining butter to browning pan and cook onion, ginger, curry and apples, covered about 10 min. Add vinegar, bring to boil and reduce to a glaze. With a fork, coarsely purée; add cream, simmering until slightly thickened, then season with salt and pepper. Thinly slice pork and surround with apple purée.

honey glazed spareribs

2 whole racks spareribs (5-6 lb)
8 oz tomato sauce
2 tbsp wine vinegar
1 small onion, chopped
1 clove garlic, minced
2 tsp Worcestershire sauce
1 tsp celery seed
1 tsp salt
1/4 tsp pepper
1/2 c honey
1/2 c dry sherry

Place ribs in broiler pan; cover and bake at 400°F for 45 min. Drain off fat and drippings. Meanwhile, prepare glaze by combining remaining ingredients in saucepan. Bring to a boil; lower heat and simmer 20 min. Arrange ribs on broiler pan in a single layer; brush generously with glaze. Bake at 400°F for 40 min, turning and brushing with the glaze several times until browned and evenly glazed. Cut ribs into serving pieces.

ginger hoisin pork with tropical fruits

2 kg - 4 lb lean boneless pork butt
125 ml - 1/2 c soy sauce
50 ml - 1/4 c hoisin sauce
50 ml - 1/4 c sherry
20 ml - 4 tsp grated gingerroot
10 ml - 2 tsp Dijon mustard
4 cloves garlic, minced
25 ml - 2 tbsp vegetable oil
2 large onions, chopped
2 large carrots, diagonally sliced
750 ml - 3 c water
19 oz (540 ml) can pineapple chunks, undrained   
2 ml - 1/2 tsp salt
2 ml - 1/2 tsp pepper
6 pods star anise
4 strips 2" orange rind
15 ml - 1 tbsp cornstarch
2 mangoes, peeled & diced
6 green onions, chopped
Toasted coconut (opt)
  1. Trim pork and cut into 1" cubes; place in plastic bag or bowl. 
  2. In small bowl, stir together soy sauce, hoisin, sherry, ginger, mustard and garlic. Pour over pork, toss to coat well, cover and marinate for 30 min at room temp or overnight in the fridge. 
  3. Drain pork, reserving marinade. In large saucepan, heat oil over medium-high heat; brown pork in batches, using slotted spoon to remove each batch. Add onions and carrots; cook over medium heat until slightly softened, about 3 min. Return meat and reserved marinade to pan; stir in 2 1/2 c (725 ml) of the water, juice from pineapple (reserving chunks), salt and pepper. Tie star anise and orange rind tightly in cheesecloth square; place in stew. Bring to boil; reduce heat and simmer, covered, for 45 min or until pork is tender. 
  4. Stir in cornstarch together with remaining water; stir into pork mixture. Cook, stirring, until thickened. Remove cheesecloth bag.
  5. NOTE: Recipe can be prepared to this point, cooled, covered and refrigerated for several hours or overnight OR mixture can be FROZEN for up to 2 weeks. Thaw, heat, stirring often, over low heat.
  6. Add pineapple, mangoes and green onions; heat through. Transfer to serving dish and sprinkle with coconut. Serve with rice and a salad of snowpeas and red peppers.  8 Servings

pork satay from the new york times cookbook by craig claiborne

8 shelled Brazil nuts
2 tbsp ground coriander seeds
1/8 tsp ground red pepper
1/4 tsp ground black pepper
1 clove garlic finely chopped
2 tbsp finely chopped onion
1 tsp salt
1 tbsp brown sugar
3 tbsp fresh lemon juice
1/4 cup soy sauce
1 1/2 lb lean pork
Olive oil or melted butter
  1. Grind the Brazil nuts very fine (food processor or blender should work). Mix with remaining ingredients except pork and oil.
  2. Cut the pork into 1 1/2 inch cubes and add to marinade. Mix well and let stand 2 to 3 hours.
  3. String the meat on skewers and broil slowly on BBQ or under the broiler in the the oven) turning to brown on all sides. Cook 20-25 minutes or until meat is well done.While cooking baste often with olive or butter. Serve hot with rice and cilantro.

I usually combine this recipe and the following one, depending on what I have hanging around the kitchen. Or I freely mix in whatever I feel like from these two recipes and this one, too, for good measure.

malayan pork chops from the new york times cookbook by craig claiborne

1 lb boneless pork loin
Salt and freshly ground pepper to taste
1 c coconut milk
2 tsp brown sugar

satay sauce

1 clove garlic
1 small onion, chopped
1 c shelled peanuts
3 dried hot chili peppers (or 1/2 tsp crush hot pepper)
2 pieces preserved or candied ginger (I usually use fresh grated ginger)
1 tbsp soy sauce
1/2 tsp salt
1 tsp turmeric
Juice of 1/2 lemon
1 c water, approximately, and coconut milk to thin (opt)
  1. Cut the pork into bite-sized cubes. Sprinkle with salt and pepper. Thread onto skewers and marinate in coconut milk at least 1 hour.
  2. Drain and sprinkle with brown sugar. Barbecue or broil 15-20 minutes, turning frequently and basting often with the coconut milk. Serve with the satay sauce.
To prepare the sauce:
  1. In a mortar, crush the garlic, onion, peanuts, peppers and ginger, then stir in remaining ingredients. Or blend all ingredients together in a food processor.
  2. Pour the sauce into the top part of a double boiler, place over direct heat and bring to a boil, stirring. Place over boiling water and cook 30 minutes, stirring occasionally. Thin to desired consistency with more water or with coconut milk.