Pork Recipes » Soups and Stews

Zucchini And Pork Soup

info — Fri, 11 May 2012 12:28:12 +0000

Ingredients:
5 Lean Pork Tenderloin Chops
1/2 Cup Fine Wheat Flour
2 Teaspoons Of Extra Virgin Olive Oil
1 Large Diced Onion
2 Teaspoons Minced Fresh Garlic
1 Cup Diced Green Bell Pepper
2 Sliced Large Ripe Zucchinis
1/8 Cup Chopped Sun Dried Tomatoes
2 Tablespoons Parmesan Cheese
2 Cups Chopped Mushrooms
1 Can Sliced Tomatoes
2 Cans Of Chicken Base
1 Pinch Table Salt
1 Pinch Black Pepper

Information:
Serving Size 5
310 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes.

Pork Soup

info — Sat, 06 Aug 2011 00:51:59 +0000

Ingredients:
1/2 Cup Lean Pork Roast Strips
2 Tablespoons Peeled Ginger Root
3 Fresh Sliced Medium Sized Onions
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Soy Or Teriyaki Sauce
1 Tablespoon Peking Sauce
5 Cups Smooth Chicken Broth
1/2 Cup Fine Quality Sake
1 Pinch Fresh Ground Garlic
1 Pinch Fresh Ground Pepper
1 Pinch Fine Grain Table Salt

Information:
Serving Size 5
400 Calories Per Serving
6 Grams Of Fat

Cooking Directions:
Add the extra virgin olive oil to a large size frying pan and sear the ginger root on high for 1 full minute. Now reduced the heat to medium and add in the sake
and chicken broth to a soup pot. Once that has been completed please add the Peking sauce and either soy or teriyaki sauce. You will now want to set it all to medium or high, and let simmer for about 10 to 12 minutes. Once done, add in the sliced onions and the lean pork roast and let it cook for another 6 minutes.

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Clam And Pork Stew – Video

info — Tue, 19 Jul 2011 00:32:46 +0000

Clam and Pork Stew Recipe. This hearty winter dish combines fish and meat – an ideal dish for those who enjoy the contradictory flavours of surf and turf. Devour our Clam and Pork Stew recipe.

* 17 ½ oz pork spare ribs , cut into chunks
* 6 slices of bacon , chopped
* 1 onion , diced
* 2 carrots , diced
* 4 cloves of garlic, sliced , crushed
* ¼ oz tomato paste
* 2 tomatoes , peeled and chopped
* 3 ½ oz black beans , pre-soaked
* 3 1?3 fl oz white wine
* 2 bay leaves
* few sprigs of thyme
* 25 fl oz chicken stock
* 7 oz clams
* 2 Tbsp parsley , chopped
* 2 fl oz olive oil
* salt
* pepper
* 1 saucepan
* 1 wooden spoon
* 1 slotted spoon
* 1 tray

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Pork Stew

info — Wed, 29 Jun 2011 12:17:36 +0000

Ingredients:
1 Pound Cubed Boneless Pork Tenderloin
1 Large Chopped Fresh Onion
2 Fresh Chopped Celery Sticks
1 Cup Fresh Sliced Mushrooms
1 8 Ounce Can Tomato Sauce
1 Pound Fresh Diced Pealed Carrots
1 Bell Pepper Seeded And Chopped
1 Fresh Clove Minced Garlic
1 Teaspoon Ground Fresh Basil
1 Teaspoon Fresh Ground Thyme
1/2 Teaspoon Fresh Ground Pepper
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
2 Cups Of Mineral Water

Information:
Serving Size 8
310 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Warm olive oil over medium heat in a large stew or soup pot. Add lean cubed pork to the oil until cooked through. Cook remaining ingredients for 1 full hour and stir every 5 minutes. After the stew boils let it simmer for the whole hour.

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