Pork For Peasants Recipes

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PORK FOR PEASANTS

This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food!

Provided by Divaconviva

Categories     One Dish Meal

Time 7h35m

Yield 6 serving(s)

Number Of Ingredients 12



Pork for Peasants image

Steps:

  • Heat bacon fat in large saute pan over medium-high heat.
  • Season the pork with salt and pepper, and brown for 2 to 3 minutes.
  • Place sliced yams in bottom of crockpot.
  • Set crockpot on low.
  • Layer the pork, including any pan drippings, and apples on top of the yams.
  • In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
  • Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
  • Cook on low for 7 to 9 hours.
  • Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.

Nutrition Facts : Calories 778.7, Fat 22.6, SaturatedFat 7.9, Cholesterol 194.9, Sodium 1347.1, Carbohydrate 72.8, Fiber 11.7, Sugar 28.2, Protein 70.2

3 lbs boneless country-style ribs or 3 lbs pork loin chops, 3/4-inch Thick
2 tablespoons bacon fat, Rendered (I keep a can in my fridge)
1/2 teaspoon salt
1/4 teaspoon white pepper
3 yams, approximately 1 1/2 pounds, peeled and cut into 2-inch thick slices
3 Red Delicious apples (Use apples that hold their shape when cooked) or 3 rome apples, peeled, cored, and cut cross-wise into three rings (Use apples that hold their shape when cooked)
1/2 cup cider or 1/2 cup apple juice
1/2 cup light brown sugar, Packed
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon caraway seed
2 lbs sauerkraut, drained, not rinsed, squeezed dry

PORK GUISANTES (FILIPINO PORK AND PEAS)

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12



Pork Guisantes (Filipino Pork and Peas) image

Steps:

  • Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.

2 tablespoons oil
1 onion, sliced
2 cloves garlic, minced
1 1/2 pounds lean pork, sliced in small pieces
1 tablespoon soy sauce
2 tablespoons patis
1/2 cup water
1 bay leaf
3 ounces tomato paste
1 package (6 ounces) frozen peas
1 can (3 to 4 ounces) pimientos, sliced
Salt to taste

PLEASANT PORK CHOPS

When I was a bachelor cooking for 2 other roommates this was a 'feast night' for us! We all really liked it. Pork chops simmered in a sour cream and onion sauce with spices.

Provided by CLYDE PATTERSON

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h30m

Yield 6

Number Of Ingredients 9



Pleasant Pork Chops image

Steps:

  • Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
  • Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
  • Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 4.1 g, Cholesterol 69.2 mg, Fat 20.2 g, Fiber 0.6 g, Protein 15.4 g, SaturatedFat 11 g, Sodium 82.9 mg, Sugar 1 g

6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
¾ cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika

AFRICAN PORK AND PEANUT STEW

Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side

Provided by Gaelige Coinnaigh

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19



African Pork and Peanut Stew image

Steps:

  • In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
  • Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
  • Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
  • Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.

2 tablespoons peanut oil, divided
2 lbs boneless pork butt, cut into 1 in cubes
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2-1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
3 tablespoons tomato paste
1/2 cup chunky peanut butter
2 plum tomatoes, seeded and chopped
1 green bell pepper, cut into 1-inch pieces
1/4 cup cilantro, chopped
1/2 cup unsalted peanuts, shelled

SPANISH PORK WITH BEANS

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15



Spanish pork with beans image

Steps:

  • Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
  • Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
  • Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
  • If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

PEASANT SKILLET

I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9



Peasant Skillet image

Steps:

  • In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

6 bacon strips
4 medium potatoes, thinly sliced
3 cups broccoli florets
3 medium carrots, thinly sliced
1 medium onion, chopped
1/2 cup thinly sliced celery
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound fully cooked Polish sausage

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