A tender, tasty delight that will appease the palate and enlighten your senses.
Blend ALL the ingredients, except the Pork, of course, in a food processor and slowly add the chicken stock to create a nice paste, liquid substance that's not too pasty and not too liquidy. Pour the marinade, sauce over your pork and set it in the fridge over night.
Now, there are a couple ways you can do this: I've got the recipe under slow cooker, but if you don't have one, don't panic, It's o.k., I'll have you enjoying it just the same as if it was slow cook and to be honest, my preferred method. It's called, Braising. The real way to slow cook before slow cookers were invented. Same principles as a slow cooker, except you're going to need a deep pan and foil, LOTS of foil, no, just enough to cover the your pan tightly. So get your deep about 4 inch pan, a 2 inch will work but break down your protein a little bit to submerge it in marinade, sauce. And once you have everything in the pan, or just marinade in the pan you plan on using to cook in to prevent excess dishes. Cover TIGHTLY with foil, you don't want any evaporation getting out, then cook at 180 degrees for 6 - 8 hours, depending on the size of your protein.
In the SLOW COOKER. Do the same thing and put your protein in the slow cooker, covering with marinade, sauce and set it to low, go to work, come home and enjoy.
Serve as steak or chop cuts or slices with a little of the braising gravy with all the juice and marinade, sauce.
CHICKEN STOCK, homemade is preferred and I have a recipe on here for some, or when in doubt, I recommend, Better Than Boullion Base, available in Chicken, Beef and Vegetable.
SALT and PEPPER, the best thing you can do, only when safe to do so, is taste, Taste, TASTE. LOL, yes, it's my recipe, but it's your palate.
***Remember the Potato Cakes I mentioned, well a great combination, AND you can even prep the Potato Cakes the night before too and cook them off right at supper time, serve along side a classic steamed Carrots, diced small and sweet red beets, also diced small and preferably, fresh, just boil until tender and the skin comes right off, the leaves are even edible and taste quite nice, but for another meal and you should blanch them first. Canned beets are good, but we want to try to avoid canned and processed foods because they contain so much other unhealthy, even unknown ingredients and preservatives. Mix both the carrots and beets together, simple is good.
***REMINDER:*** This is cooking people: HAVE FUN, experiment, explore, be creative, make a recipe your own (you don't have to follow a recipe to the T), spice it up a little and again, have fun!!!
Get rid of as much bagged, pre-frozen/cooked, processed, pumped junk labeled a product that's main ingredients consist of nothing but unhealthy, unknown, additives, preservatives, by-products and just junk. Use fresh, healthy ingredients, get down and dirty in the kitchen....
Get the family involved too!!! My children 8, 4 and 2 love doing the littlest simplest things in the kitchen; It is literally a family event for everyone here to help out in some way, shape or form for supper (even if its just cleaning or setting the table)... FOOD IS FUN! Who knows, the next Ramsay, Lagasee, Flay or Ray may be 3 foot nothing right in your own home, for those with children (there are 1000's of great Chef's in the world today, I just named a few off the top of my head, so if I offended you by omitting one, I'm sorry). It will also be an invaluable learning experience that will change their lives (thanks MOM!!!)...
Those without little ones, invite the family around you over and cook together, have a potluck, invite the friends.
Throw away all the garbage processed foods and have some fun in the kitchen with healthy, fresh, homemade cooking with real, fresh ingredients. Revolutionize your life, health and bring back family togetherness. Food, it's an amazing thing!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 53 | ||
Calories from Fat: 11 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 118mg | 4 % | |
Potassium 193.8mg | 5 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8.1g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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