Recipes (210)
Ingredients
Ribs:
4-5 lb / 2-2 ½ kg pork spare ribs, trimmed of excess fat
Salt and ground black pepper
¼ cup / 50 mL Chinese five-spice powder
1 Tbsp / 15 mL sesame seeds for garnish
Diagonally sliced green onion for garnish
Glaze:
1 cup / 250 mL sodium-reduced soy sauce
¾ cup / 175 mL fresh grapefruit juice
¼ cup / 50 mL hoisin sauce
3 Tbsp / 45 mL unseasoned rice vinegar
2 Tbsp / 30 mL tomato ketchup
1 Tbsp / 15 mL honey
1 tsp / 5 mL Sriracha sauce
2 cloves garlic, minced
2 tsp / 10 mL grated ginger root
Directions
- Left and peel membrane from the back of each rack of ribs.
- Season both sides of ribs with salt and pepper. Then sprinkle evenly with Chinese five-spice powder.
- Preheat oven to 300°F. Arrange ribs in single layer on parchment-lined baking sheet and roast for two hours, turning once or twice.
- Meanwhile, in large saucepan over medium heat, combine soy sauce, grapefruit juice, hoisin sauce, vinegar, ketchup, honey and Sriracha sauce.
- Add garlic and ginger. Stir to combine.
- Bring sauce to a slow simmer, stirring often. Cook until thickened, about 30 minutes.
- Reserve about half of the glaze. During the last 30 minutes of roasting, baste ribs with glaze. Cook 10 minutes, turn and repeat. Glaze ribs again and put them under the broiler for about 5 minutes. If ribs are getting too dark, cover loosely with foil.
- Remove ribs from oven and let cool slightly, about 5 minutes.
- Slice ribs into single servings of 2-3 bones.
- Arrange riblets on platter. Garnish with sesame seeds and green onion.
Additional Info
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- Cut Ribs
- Dish or Meal Type Appetizers & snacks
- Cooking style Grill
- Prep Time 15
- Cook Time 30
- Number of Servings 4
- Great Tastes of Manitoba Featured Recipes
Ingredients
4 lb / 2 kg pork side ribs
Brine:
3 cans or bottles beer
3 Tbsp / 45 mL coarse salt
3 Tbsp / 45 mL packed brown sugar
1 Tbsp / 15 mL celery seed
1 tsp / 5 mL cayenne pepper
½ tsp / 2 mL ground black pepper
Honey-Beer Baste:
1 Tbsp / 15 mL canola oil
¼ cup / 50 mL chopped yellow onion
1 clove garlic, minced
¾ cup / 175 mL chili sauce
¼ cup / 50 mL honey
2 Tbsp / 30 mL Worcestershire sauce
1 Tbsp / 15 mL prepared yellow mustard
Directions
For the ribs:
- Lift and peel the membrane from the back of each rack of ribs. Cut ribs into serving-size portions of 3-4 bones each. Set aside.
- Reserve ½-cup beer for Honey-Beer Baste. In large bowl, combine remaining brine ingredients. Stir until salt and sugar are dissolved.
- Place ribs in extra-large resealable bag. Pour brine over ribs; seal bag. Refrigerate 6-8 hours, turning occasionally.
- Remove ribs from brine; discard brine. Pat ribs dry with paper towels to remove excess moisture.
- Preheat barbecue on high; reduce heat to low. Grill ribs for about 1½ hours, turning every 15 minutes.
- When ribs are nearly done, begin basting with sauce, turning often until ribs are glazed.
For the baste:
- In saucepan, heat oil over medium heat. Sauté onion and garlic until onion is tender, about 5 minutes.
- Add remaining ingredients and reserved ½-cup beer.
- Reduce heat to low. Simmer, stirring occasionally, 15-20 minutes or until sauce has thickened.
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- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 15
- Cook Time 30
- Number of Servings 4
Ingredients
4 cups / 1 L vegetable broth
4 cups / 1 L water
2 small yellow onions, diced
4 ribs celery, diced
3 medium carrots, peeled and diced
2 cloves garlic, minced
1 lb / 500 g red lentils
2 cups / 500 mL diced cooked ham
2 sprigs fresh thyme
2 bay leaves
Salt and ground black pepper to taste
¼ cup / 50 mL chopped fresh parsley, for garnish
Directions
- In slow cooker, combine broth, water, onion, celery, carrots, garlic, lentils, ham, thyme and bay leaves.
- Cover and cook on LOW until lentils are tender and soup has thickened, 6-8 hours.
- Discard thyme sprigs and bay leaves.
- Season soup with salt and pepper according to taste.
- Ladle soup into bowls. Garnish with chopped parsley.
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- Dish or Meal Type One pot & casseroles
- Cooking style Slow cook
- Prep Time 30
- Cook Time 6-8 hrs
- Number of Servings 6-8
Ingredients
5 lb / 2.5 kg fully cooked, bone-in ham
2 ½ cups / 625 mL hard cider or apple juice
1 cup / 250 mL lightly packed brown sugar, divided
1 tsp / 5 mL EACH ground cinnamon and ground cloves
2 Tbsp / 30 mL lemon juice
2 tsp prepared yellow mustard
2 Tbsp / 30 mL cornstarch (mixed with 2 Tbsp / 30 mL) water
Directions
- Preheat oven to 325°F.
- Place ham in large roasting pan. In 4-cup measuring cup, combine cider or juice with ½-cup brown sugar, cinnamon, cloves and lemon juice; pour over ham.
- Roast ham, uncovered, for 45 minutes.
- In small bowl, combine remaining brown sugar and mustard. After 45 minutes, press mustard mixture onto ham; roast for additional 30 minutes.
- Remove ham from roasting pan onto a platter. Cover loosely with foil to keep warm.
- Skim off any fat from pan juices. Whisk cornstarch mixture into pan juices. Cook over medium heat until thickened, stirring occasionally.
- Slice ham. Serve with Cider Sauce.
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- Dish or Meal Type Holidays & special occasions
- Cooking style Roast/broil
- Prep Time 15
- Cook Time 2.5 hrs
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
Pork:
1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
¼ cup / 50 mL finely chopped green onions, divided
2 Tbsp / 30 mL grated carrot
1 tsp / 5 mL grated ginger root
¼ tsp / 1 mL EACH salt and ground black pepper
Sweet & Sour Sauce:
1-14 oz / 395 mL can pineapple tidbits
½ cup / 125 mL orange juice
⅓ cup / 80 mL tomato ketchup
¼ cup / 50 mL EACH cider vinegar and maple syrup
1 Tbsp / 15 mL cornstarch
1 Tbsp / 15 mL canola oil
½ cup / 125 mL finely chopped yellow onion
2 tsp / 10 mL grated ginger root
1 clove garlic, minced
Directions
For the pork:
- Preheat oven to 375°F.
- In large bowl, gently combine ground pork with remaining ingredients; do not overmix.
- Line a rimmed baking sheet with foil. Form mixture into 1-inch balls and arrange on baking sheet about 1 inch apart.
- Bake for 15 minutes, turning once.
- Reduce oven temperature to 350°F.
- Transfer meatballs to a baking dish. Coat with desired amount of sauce. Cover with foil, transfer to oven and bake for 25 minutes, stirring once.
- Garnish with remaining green onions.
For the sauce:
- Drain juice from canned pineapple into a bowl; reserve tidbits.
- Whisk in orange juice, ketchup, vinegar, maple syrup and cornstarch. Set aside.
- In small saucepan, heat oil over medium heat. Add onion, ginger and garlic; cook 3-5 minutes, stirring often.
- Blend in juice mixture and pineapple tidbits. Bring sauce to a boil.
- Reduce heat and simmer, stirring occasionally until thickened, about 5 minutes.
Tip: Meatballs can be served over rice with additional sauce or as an appetizer.
Additional Info
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- Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
- Cooking style Roast/broil
- Prep Time 20
- Cook Time 45
- Number of Servings 4
Ingredients
1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL milk
½ cup / 125 mL finely chopped yellow onion
1 tsp / 5 mL Worcestershire sauce
1 tsp / 5 mL Dijon mustard
½ tsp / 2 mL EACH salt and ground black pepper, divided
¼ tsp / 1 mL EACH ground allspice and ground nutmeg
⅓ cup / 80 mL fine dry breadcrumbs
1 ½ cups sodium-reduced beef broth
1 Tbsp / 15 mL chopped fresh thyme
½ cup / 125 mL sour cream
¼ cup / 50 mL all-purpose flour
1 Tbsp / 15 mL lemon juice
Hot cooked egg noodles for serving
Chopped fresh chives for garnish
Directions
- In large bowl, gently combine ground pork with egg, milk, onion, Worcestershire sauce, mustard, half the salt and pepper, allspice, nutmeg and breadcrumbs; do not overmix.
- Form mixture into 1-inch balls; refrigerate until firm, 15-20 minutes.
- Meanwhile, in slow cooker, combine broth, thyme and remaining salt and pepper.
- Arrange meatballs in slow cooker. Cover and cook on LOW, 6-8 hours or until instant-read thermometer inserted into the centre of a few meatballs registers 160°F.
- Remove meatballs from slow cooker; set aside.
- Mix sour cream with flour until smooth; whisk into slow cooker.
- Return meatballs to slow cooker. Cook, uncovered, on HIGH until sauce is slightly thickened, 15-20 minutes.
- Stir in lemon juice. Serve meatballs over egg noodles. Garnish with chopped chives.
Additional Info
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- Cut Ground pork
- Dish or Meal Type Meatballs & meatloaf
- Cooking style Slow cook
- Prep Time 25
- Cook Time 8.5 hrs
- Number of Servings 4
Ingredients
1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL Italian-seasoned breadcrumbs
¼ cup / 50 mL milk
2 Tbsp / 30 mL basil pesto
½ tsp / 2 mL EACH salt and ground black pepper, divided
2 oz / 60 g mozzarella cheese cut into ½-inch / 1.25 cm cubes
2 cups / 500 mL cherry tomatoes
1 Tbsp / 15 mL olive oil
2 cups / 500 mL prepared marinara sauce, warmed
Hot cooked pasta for serving
¼ cup / 50 mL torn fresh basil leaves
Directions
- In large bowl, gently combine ground pork with breadcrumbs, milk, pesto and half of the salt and pepper; do not overmix.
- Form mixture into 1 ½-inch meatballs.
- Use your finger, stuff one cube of cheese into center of each meatball. Seal meat around cheese.
- Preheat barbecue on high; reduce heat to medium.
- Grill meatballs over medium-high heat for about 10 minutes, turning often until nicely browned on all sides and melted cheese is just starting to dribble out.
- Meanwhile, toss cherry tomatoes with oil and remaining salt and pepper; thread onto metal or soaked bamboo skewers.
- Grill tomatoes over medium heat for 4-5 minutes, turning often until blistered and slightly charred; remove skewers.
- Serve meatballs over your favourite style of hot cooked pasta and warmed marinara sauce.
- Garnish with torn basil leaves.
Tip: Meatballs may also be served as an appetizer. Assemble by threading one meatball, one basil leaf, and one charred tomato onto a toothpick.
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
- Cooking style Grill
- Prep Time 15
- Cook Time 20
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes
Ingredients
Pork:
1 lb / 0.5 kg lean ground pork
1 tsp / 5 mL sesame oil
¼ cup / 50 mL fine dry breadcrumbs
1 tsp / 5 mL red pepper flakes
¼ tsp / 1 mL ground ginger
1 egg, slightly beaten
2 cloves garlic, minced
1 Tbsp / 15 mL orange zest, plus more for garnish
¼ cup / 50 mL thinly sliced green onion
Diagonally sliced green onion for garnish
Toasted sesame seeds for garnish (optional)
Canola oil for frying
Sauce:
⅔ cup / 160 mL hoisin sauce
¼ cup / 50 mL unseasoned rice vinegar
2 cloves garlic, minced
2 Tbsp / 30 mL sodium-reduced soy sauce
1 tsp / 5 mL sesame oil
1 tsp / 5 mL ground ginger
Directions
- In large bowl, gently combine ground pork with remaining ingredients; do not overmix.
- Form mixture into 1 ½-inch balls. Set aside.
- In large skillet, heat 1 Tbsp oil over medium-high heat. Cook meatballs in batches, turning often until browned on all sides and thoroughly cooked through, about 15 minutes. Reduce heat to medium if meatballs are browning too quickly, and add more oil between batches if needed.
- Meanwhile, in large measuring cup, whisk sauce ingredients together until well-blended. Set aside.
- Remove meatballs from skillet to a plate lined with paper towels. Dab meatballs with additional paper towels to remove excess oil.
- Wipe out skillet with paper towels. Return meatballs to skillet. Pour sauce over meatballs and toss to coat.
- Cook meatballs in sauce over medium heat until heated through and sauce begins to bubble.
- Garnish with additional orange zest, sliced green onion and or sesame seeds.
Tip: Meatballs can be served over rice or as an appetizer.
Additional Info
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks, Meatballs & meatloaf
- Cooking style Pan-fry/sear
- Prep Time 25
- Cook Time 20
- Number of Servings 25-30 meatballs
Ingredients
1 lb / 0.5 kg lean ground pork
¾ cup / 175 mL grated zucchini
⅓ cup / 80 mL finely chopped red onion
¼ cup / 50 mL chopped fresh parsley
2 cloves garlic, minced
¼ cup / 50 mL fine unseasoned breadcrumbs
1 tsp / 5 mL ground cumin
½ tsp / 2 mL EACH ground coriander and ground cinnamon
¼ tsp / 1 mL EACH ground allspice, chili powder, salt and ground black pepper
Cooking spray
Directions
- Preheat oven to 400°F.
- In large bowl, gently combine all ingredients; do not over mix. Form mixture into 1 ½-inch balls.
- Line rimmed baking sheet with foil; spray lightly with cooking spray.
- Arrange meatballs on baking sheet, about 1 inch apart. Bake uncovered 10-12 minutes.
- Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F.
Tip: For a complete meal, serve with a refreshing quinoa or bulgur salad or prepared couscous.
Additional Info
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- Dish or Meal Type Meatballs & meatloaf
- Cooking style Roast/broil
- Prep Time 30
- Cook Time 25
- Number of Servings 20 meatballs
Ingredients
1 lb / 0.5 kg lean ground pork
3 Tbsp / 45 mL Buffalo wing sauce, plus more for coating
1 egg, slightly beaten
1 cup / 250 mL panko breadcrumbs
⅓ cup / 80 mL finely chopped celery
4 Tbsp / 60 mL finely shredded carrot
3 Tbsp / 45 mL finely chopped yellow onion
Canola oil for frying
Directions
- In a large bowl, gently combine ground pork with Buffalo wing sauce, egg, breadcrumbs, celery, carrot and onion; do not overmix.
- Form mixture into 1-inch balls. Set aside.
- In large skillet, heat 1 Tbsp oil over medium-high heat. Cook meatballs in batches, turning often until browned on all sides and cooked through, about 15 minutes. Reduce heat to medium if meatballs are browning too quickly, and add more oil between batches if needed.
- Remove meatballs from skillet to a plate lined with paper towels. Dab meatballs with additional paper towels to remove excess oil.
- In medium bowl, toss meatballs in a small amount of additional Buffalo wing sauce. Serve immediately.
Additional Info
-
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- Dish or Meal Type Meatballs & meatloaf
- Cooking style Pan-fry/sear
- Prep Time 20
- Cook Time 15
- Number of Servings 25-30 meatballs
Ingredients
1 lb / 0.5 kg lean ground pork
½ cup / 125 mL chopped white mushrooms
1 egg, slightly beaten
⅓ cup / 80 mL canned water chestnuts, chopped
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
2 green onions, thinly sliced
½ tsp / 2 mL ground black pepper
1 Tbsp / 15 mL cornstarch
2 Tbsp / 30 mL chicken broth
6 hamburger buns, sliced
Topping suggestions: grilled pineapple, bell pepper and or onion slices and plum sauce
Directions
- In large bowl, gently combine ground pork with mushrooms, egg, water chestnuts, garlic, ginger, green onion and pepper; do not overmix.
- In small bowl, whisk cornstarch with chicken broth. Add to pork mixture and gently combine.
- Form mixture into 6 patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
- Serve patties in buns with your favourite toppings and condiments.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
Additional Info
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- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 20
- Cook Time 20
- Number of Servings 6
Ingredients
Patties:
1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
3 Tbsp / 45 mL store-bought Piri Piri seasoning (or make your own – see below)
1 medium beet, peeled and shredded
8 cocktail or slider buns, sliced
Piri Piri Seasoning:
2 Tbsp / 30 mL paprika
2 tsp / 10 mL packed brown sugar
2 tsp / 10 mL ground cinnamon
1 tsp / 5 mL EACH cayenne pepper, garlic powder and onion powder
½ tsp / 2 mL ground cardamom
Measure all ingredients into a small jar with a tight-fitting lid; shake to combine. Store leftover seasoning in an airtight container in a dry place away from heat or light.
Coleslaw:
1 cup / 250 mL kale, washed, dried and torn into bite-sized pieces
8 oz / 227 g sore-bought coleslaw mix
1 cup / 250 mL light mayonnaise
2 Tbsp / 30 mL lemon juice
½ tsp / 2 mL EACH celery seed and smoked paprika
Directions
For the patties:
- In large bowl, gently combine ground pork with egg, breadcrumbs and seasoning; do not over mix.
- Form mixture into 8 small patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 5-6 minutes per side or until instant-read thermometer registers 160°F.
- Place patty on bottom half of bun. Top with coleslaw and shredded beet. Top with other half of bun.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
For the coleslaw:
- In large bowl, combine kale and coleslaw.
- In small bowl, combine mayonnaise, lemon juice, celery seed and paprika.
- Add dressing to coleslaw mixture; toss to combine.
Additional Info
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- Dish or Meal Type Appetizers & snacks, Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 20
- Cook Time 10
- Number of Servings 8
Ingredients
2 tsp / 10 mL canola oil
¾ cup / 175 mL thinly sliced white mushrooms
¼ cup / 50 mL thinly sliced green onions
1 large garlic clove, minced
1 lb / 0.5 kg lean ground pork
1 tsp / 5 mL Dijon mustard
1 tsp / 5 mL Worcestershire sauce
¼ tsp / 1 mL EACH salt and ground black pepper
4 hamburger buns, sliced
Topping suggestions: Lettuce or spinach leaves, onion, tomato, cooked bacon, Swiss cheese slices and your favourite condiments
Directions
- In small pan, heat oil over medium-high heat. Sauté mushrooms, green onions and garlic until tender, about 2 minutes; set aside.
- In large bowl, gently combine ground pork with mustard, Worcestershire sauce, salt and pepper; do not overmix.
- Form mixture into 8 thin patties, about 4 inches in diameter.
- Divide mushroom mixture among 4 patties; spread to within ½-inch of edge. Top with remaining patties and seal edges.
- Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
- Serve patties in buns along with your favourite toppings and condiments.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 15
- Cook Time 20
- Number of Servings 4
Ingredients
Patties:
1 lb / 0.5 kg lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
1 tsp / 5 mL lime zest
1 Tbsp / 15 mL lime juice
2 cloves garlic, minced
¼ tsp / 1 mL EACH red pepper flakes, ground nutmeg, ground cinnamon, cayenne pepper and salt
Head of leaf lettuce
Mango-Avocado Salsa:
1 ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 green onions, thinly sliced
1 lime, juiced
1 Tbsp / 15 mL unseasoned rice wine vinegar
¼ tsp / 1 mL paprika
1 avocado, peeled, pitted and diced
Salt and ground black pepper to taste
Directions
For the patties:
- In large bowl, gently combine ground pork with remaining ingredients; do not overmix.
- Form mixture into 8 small patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 5-6 minutes per side or until instant-read thermometer registers 160°F.
- Place patty on one half of lettuce leaves (use 2-3 leaves), top with Mango-Avocado Salsa and fold rest of lettuce over patty. Repeat with remaining patties.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
For the salsa:
- In medium bowl, combine mango, bell pepper, green onion, lime juice, vinegar and paprika.
- Gently mix in avocado. Season with salt and pepper according to taste.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 20
- Cook Time 15
- Number of Servings 4
Ingredients
Burgers:
1 lb / 0.5 kg lean ground pork
½ cup / 125 mL finely chopped red onion
2 cloves garlic, minced
½ cup / 125 mL fine dry breadcrumbs
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
1 tsp / 5 mL EACH salt and ground black pepper
6 hamburger buns, sliced
3 Tbsp / 45 mL crumbled blue cheese for garnish (optional)
Suggested toppings: Lettuce leaves, tomato slices, red onion slices, cooked bacon
Bacon Onion Jam:
1-12 oz / 375 g package bacon, coarsely chopped
3 cups / 375 mL chopped red onions
2 cloves garlic, minced
1 bay leaf
½ cup / 125 mL apple juice
⅓ cup / 80 mL water
¼ cup / 50 mL balsamic vinegar
2 Tbsp / 30 mL whisky
½ cup / 125 mL packed brown sugar
Dash ground cayenne pepper
Directions
For the burgers:
- In large bowl, gently combine ground pork with onion, garlic, breadcrumbs, egg, mustard, salt and pepper; do not overmix.
- Form into 6 patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
- Serve in buns with your favourite toppings and condiments. Or, top with Bacon Onion Jam (recipe below) and garnish with crumbled blue cheese if desired.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
For the jam:
- In large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
- Remove all but 1 Tbsp fat from skillet. Add onions, garlic and bay leaf. Cook and stir until onions are softened, 2-3 minutes.
- Add remaining ingredients. Stir to combine until sugar has dissolved, about 5 minutes.
- Reduce heat. Simmer until liquid is syrupy, about 45 minutes. Stir occasionally, scraping up any browned bits from bottom of skillet.
- Remove skillet from heat. Allow mixture to cool slightly.
- Remove bay leaf. Transfer mixture to a food processor; pulse just until no large pieces of bacon or onion remain.
Bacon onion jam can be refrigerated in an airtight container for up to 3 days. Use as a condiment on hamburgers and grilled meats. It’s also a great accompaniment to a platter of assorted cheeses and livens up a cream cheese smothered bagel.
Makes 1½-2 cups
Additional Info
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- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 30
- Cook Time 90
- Number of Servings 6
More...
Ingredients
Patties:
1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL finely chopped red onion
2 cloves garlic, minced
1 egg, slightly beaten
1/3 cup / 80 mL fine dry breadcrumbs
2 tsp / 10 mL lemon zest
2 Tbsp / 30 mL chopped fresh dill or 2 tsp / 10 mL dried
2 Tbsp / 30 mL chopped fresh mint or 2 tsp / 10 mL dried
1 Tbsp / 15 mL chopped fresh oregano or 1 tsp / 5 mL dried
⅛ tsp / 0.5 mL ground cinnamon
1 tsp / 5mL ground black pepper
½ tsp / 2mL salt
Tzatziki Sauce:
½ English cucumber, grated
1 tsp / 5 mL salt
2 Tbsp / 30 mL lemon juice
2 tsp / 10 mL lemon zest
1 cup / 250 mL Greek yogurt
1 clove garlic, minced
¼ cup / 50 mL chopped fresh dill
Directions
For the patties:
- In large bowl, gently combine ground pork with remaining patty ingredients; do not overmix.
- Form mixture into 1½-inch balls. Place on parchment lined baking sheet.
- Gently press down on meatballs with palm of hand to form small patties about ½-inch thick.
- Preheat oven to 400°F. Bake patties on a parchment paper lined baking sheet, 12-15 minutes.
- Turn patties; bake 5 minutes more or until internal temperature reaches 160°F.
- Serve patties tucked into mini pitas or slider buns with a dollop of Tzatziki Sauce (recipe below) and your favourite toppings
Topping suggestions: shredded lettuce, tomato slices, thinly sliced cucumber.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
For the sauce:
- Place grated cucumber in strainer over small bowl.
- Sprinkle with salt. Toss to combine. Set aside. Let drain 20 minutes.
- Rinse cucumber. Using paper towels, squeeze out excess moisture.
- In medium bowl, combine cucumber and remaining ingredients. Mix well.
- Refrigerate to blend flavours.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 45
- Cook Time 20
- Number of Servings 12-15
Ingredients
Pork:
1 lb / 0.5 kg lean ground pork
2 cloves garlic, minced
1 Tbsp / 15 mL Dijon mustard
1 egg, slightly beaten
½ cup / 125 mL fine dry breadcrumbs
½ tsp / 2 mL EACH salt and ground black pepper
4 hamburger buns, sliced
2 tart apples, thinly sliced
¼ cup / 50 mL crumbled blue cheese
Maple Dijon Glaze:
¼ cup / 50 mL maple syrup
2 Tbsp / 30 mL Dijon mustard
Caramelized Onions:
1 Tbsp / 15 mL EACH unsalted butter and canola oil
1 large yellow onion, sliced into thin rings
Directions
- In large bowl, gently combine ground pork with garlic, mustard, egg, breadcrumbs, salt and pepper; do not overmix.
- Form mixture into 4 large patties. Cover and refrigerate for 1 hour.
- In small bowl, whisk together maple syrup and mustard. Set aside.
- To caramelize onions, melt butter with oil in a skillet over medium-high heat. Add onions and cook 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft and golden, 20-30 minutes. Remove from heat and allow to cool.
- Preheat barbecue on high; reduce heat to medium. Grill patties 7-9 minutes per side or until instant-read thermometer registers 160°F. Brush patties with Maple Dijon Glaze.
- To assemble, place patty on bottom half of bun. Top with apples, caramelized onions and blue cheese. Cover with top half of bun.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 30
- Cook Time 20
- Number of Servings 4
Ingredients
1 lb / 500 g lean ground pork
1 egg, slightly beaten
¼ cup / 50 mL fine dry breadcrumbs
1 medium yellow onion, finely chopped
1 clove garlic, minced
2 Tbsp / 30 mL white wine vinegar
2 tsp / 10 mL Dijon mustard
½ tsp / 2 mL EACH salt and ground black pepper
¼ cup / 50 mL light mayonnaise
1 Tbsp / 15 mL chopped fresh basil
6 hamburger buns, sliced
Alfalfa sprouts for garnish (optional)
Directions
- In small bowl, gently combine ground pork with egg, breadcrumbs, onion, garlic, vinegar, mustard, salt and pepper; do not overmix.
- Form mixture into 6 patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
- Meanwhile, in small bowl, combine mayonnaise and basil. Set aside.
- Serve patties in buns topped with a dollop of Basil Mayonnaise and your favourite veggies.
- Garnish with alfalfa sprouts, if desired.
*For better burgers, use gentle hands to mix and form patties that are consistent in size so that they all cook at about the same rate. Make a thumbprint indent in the centre of each patty to help prevent ‘patty puffing’ while grilling.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Grill
- Prep Time 20
- Cook Time 15
- Number of Servings 6
- Great Tastes of Manitoba Featured Recipes
Ingredients
3 Tbsp / 45 mL unseasoned rice vinegar
2 Tbsp / 30 mL sugar
¾ tsp / 4 mL EACH red pepper flakes and salt
½ lb / 0.25 kg broad dried rice noodles
1 Tbsp / 15 mL canola oil
3 cloves garlic, minced
¾ lb / 0.375 kg lean ground pork
2 ribs celery, sliced
2 eggs, beaten
2 cups / 500 mL sliced green onions
2 cups / 500 mL bean sprouts
2 fresh limes
¼ cup / 50 mL EACH chopped peanuts and chopped fresh cilantro for garnish
Directions
- Combine rice vinegar, sugar, red pepper flakes and salt; set aside.
- Cover noodles with boiling water; soak until softened, about 7 minutes. Drain and rinse; set aside.
- In nonstick skillet, heat 1 Tbsp / 15 mL oil over medium-high heat. Sauté garlic briefly.
- Reduce heat to medium. Add pork and celery. Cook 6-8 minutes or until pork is cooked through and no pink remains, and celery is tender-crisp. Remove from skillet; keep warm.
- Add eggs to skillet. Cook, stirring vigorously, until just set (cooked).
- Add vinegar mixture and green onions; heat through.
- Add bean sprouts, rice noodles and pork mixture. Cook and stir briefly until heated through.
- Transfer to serving plate. Squeeze with juice of half a lime.
- Garnish with peanuts, cilantro and remaining limes, cut into wedges.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 30
- Number of Servings 4