Ground Pork With Carrots And Peppers Food

PORK WITH CARROTS AND PEPPERS

Steps:

• In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
• Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
• Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.

GROUND PORK WITH CARROTS AND PEPPERS

Steps:

• In a wok combine pork, onion and carrots.
• Cook until no pink remains in the pork and carrots are tender crisp.
• Drain off any fat.
• To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
• Add approx 1/2 of the peppers.
• Cover and simmer 10 minutes.
• Toss and add remaining peppers.
• Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
• Serve over rice.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

STIR-FRY GROUND PORK WITH CORN

Steps:

• In a wok, heat grape seed oil over medium. Sauté garlic and chili peppers for 20 seconds.
• Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well.
• Reduce heat to medium. Pour water into wok and cover. Simmer until corn is completely heated, about 1 minute.
• Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!

GROUND PORK CASSEROLE

Steps:

• Preheat oven to 375°C.
• Sauté onion, mushrooms and celery in butter over med high heat.
• Add green pepper and shredded carrot and cook until slightly softened.
• In casserole dish mix cans of soup, milk and rice.
• Add ground pork to sauté pan and brown.
• Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish.
• Cook for 1 hour in oven at 375°C.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.