SWEET BALSAMIC PORK WITH CARAWAY SLAW
Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.
- Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side.
- Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
CARAWAY COLESLAW
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
- Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
- Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"
CHEESE-STUFFED SMOKED PORK CHOPS ON WARM CABBAGE CARAWAY SLAW
Steps:
- Toss together cabbage, carrot, vinegar, sugar, caraway seeds, and salt in a bowl and let stand, tossing occasionally, 15 minutes.
- Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing chops flat. Pat chops dry and season with pepper.
- Heat 1 tablespoon oil in a wide 3- to 4-quart heavy pot over moderate heat until hot but not smoking, then cook slaw, tossing frequently, until cabbage is crisp-tender, 5 to 7 minutes.
- Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until browned, 2 to 4 minutes total. Cover skillet and cook chops until just heated through and cheese is melted, about 3 minutes more.
- Divide slaw among 4 plates and top with chops.
PORK ROAST WITH SWEET BALSAMIC GLAZE
Make and share this Pork Roast With Sweet Balsamic Glaze recipe from Food.com.
Provided by Nancy U.
Categories < 4 Hours
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Line roasting pan with foil.
- Combine 3 TBSP dry mustard, salt, pepper, and oil.
- Rub roast with ingredients above.
- Place roast in pan and roast at 450 degrees until brown (20 minutes).
- Reduce heat to 400 degrees for 55 minutes.
- Combine 2 TBSP dry mustard, brown sugar, Dijon mustard, vinegar,and cloves. Simmer 7-8 minutes until thickens. Remove from heat.
- Brush pork with 1/3 of sauce. Continue to roast 20-25 minutes more until pork is 145 degrees.
- Remove from oven and let stand for 10-15 minutes.
- Stir cider into remaining 2/3 cup sauce.
- Slice pork and serve with sauce.
Nutrition Facts : Calories 673.2, Fat 38.9, SaturatedFat 11.8, Cholesterol 136.1, Sodium 720.6, Carbohydrate 31.9, Fiber 1.1, Sugar 29.5, Protein 47
CARROT & CARAWAY SLAW
A different way to serve carrots. I love carrots and caraway, this recipe just called my name. It said, hello, you will like me, try me....it was correct. I hope you will enjoy, the caraway lends a sweet, nutty flavor to the beautiful carrot.
Provided by Baby Kato
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
- In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
- Taste and add more salt if desired.
- This makes a lovely side dish.
CARAWAY COLESLAW
This recipe is a recreation of the coleslaw my Executive Chef made for his pulled pork sandwich we had on the menu way back when. Now I make it for my Recipe #209351. I find the caraway seeds gives it a nice little extra bit of flavor. I often use a mix of vinegars. Cider, white wine, and malt are all good vinegars to use. You can mix them up and play around to find the flavor you like best. I used to add thin sliced red onion to this, but alas, nobody in my house like onion enough to let me put them in the slaw. As far as the cabbage goes, you can shred your own, but I'm a firm believer in the store bought 1 pound bag of already shredded with the carrots added, but no dressing. The main reason is that the pre-processed stuff doesn't sweat out as much juice and turn your slaw into a big bowl of cream o cabbage soup. Oh, on last thing, when I make the pulled pork and this slaw, I try to make my rolls or buns using Tante B's Recipe #90765 I can't think of a better bread to serve pulled pork and slaw on.
Provided by ROV Chef
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
- Add caraway seeds and let sit for a few minutes.
- Whisk in the mayo until smooth.
- Add the cabbage and toss to coat evenly.
- Let sit in the fridge for at least 1 hour before serving.
BARBECUED PULLED PORK WITH SWEET & SOUR SLAW
This hearty dish is a great make-ahead option (thank you, slow cooker!) for your next family gathering or tailgate party. You can adjust the sweet and spicy flavors as desired. The slaw can be part of the sandwich or served on the side - or both. Pair it with potato salad, baked beans or mac 'n cheese.
Provided by Ball Park Buns
Categories Ball Park® Buns
Time 9h25m
Yield 6
Number Of Ingredients 27
Steps:
- To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
- To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
- Place pork rub in a large casserole dish.
- Using a fork, pierce the pork several times all over.
- Rub the spice blend into the pork, covering all surfaces.
- Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
- At cooking time, unwrap the pork and place in a slow-cooker.
- Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
- Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
- Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
- Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
- Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
- Stir well and add more of the braising liquid if you prefer a thinner sauce.
- Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
- Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
- For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
- Add cabbage, carrots, cucumber and parsley, mixing well.
- Allow to sit, loosely covered with plastic, for about 30 minutes.
- Toss once before serving, adjusting seasonings, if desired.
Nutrition Facts : Calories 806.2 calories, Carbohydrate 114.4 g, Cholesterol 96 mg, Fat 26.5 g, Fiber 7.1 g, Protein 35.5 g, SaturatedFat 7.5 g, Sodium 1781 mg, Sugar 69 g
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