The Joy of Pork - Put Pork on Your Fork!

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Lean ground <strong>Pork</strong> can be used for so many dishes that it was hard to choose just one, but this recipe has withstood the test <strong>of</strong> time: simple, quick and more-ish! 1½ lbs lean ground <strong>Pork</strong> 750 g ½ cup milk 125 mL ¼ cup dry breadcrumbs 50 mL (or ½ cup |125 mL fresh) 3 tbsp grated Parmesan cheese 45 mL 3 tbsp chopped fresh sage 45 mL (or 1 tbsp |15 mL dried crumbled) 2 tbsp minced garlic 25 mL 1½ tsp ground black pepper 7 mL 1 tsp salt 5 mL 6 Kaiser or hamburger buns 6 Parmesan Sage [ P o r k B u r g e r s ] 1. Combine all ingredients (except the buns!) in a large mixing bowl. Mix thoroughly with a fork. Form into four equally-sized burgers, about 4inches (10 cm) wide. Cover and refrigerate if not grilling immediately. 2. Pre-heat grill to medium; lightly oil grill bars with vegetable oil. Grill burgers on both sides, turning once, until completely cooked with no trace <strong>of</strong> pink, about 15 minutes. 3. Serve on buns with plenty <strong>of</strong> whatever you usually fancy with your burger: bacon, mustard, mayo, tomatoes, onions, lettuce. Or try something a little more daring: grilled portobello mushrooms, s<strong>of</strong>t goat cheese, roasted peppers, arugula leaves or black olive tapenade. All ground meat MUST be cooked to well done. T i p | Why not present a build-it-yourself burger bar with all the toppings laid out for your guests to express their creativity? T i p | This recipe suits most people’s taste, but you can change the amounts <strong>of</strong> garlic, Parmesan cheese, pepper and sage to suit yours. serves 4 r 40
1 <strong>Pork</strong> shoulder blade roast, 1 boneless, about 3 lbs | 1.5 kg 1 tsp each: salt and ground 5 mL black pepper 1 small head red cabbage, 1 cored and thinly sliced 1 green apple, cored and diced 1 1 medium onion, sliced 1 ½ cup cider vinegar 125 mL ½ cup granulated sugar 125 mL 1 tsp caraway seeds 5 mL 1 tsp salt 5 mL [ B l a d e R o a s t ] with Braised Red Cabbage 1. Pre-heat oven to 325°F (160°C). Season <strong>Pork</strong> with pepper and roast for 1 hour on a baking tray or dish. 2. Combine all remaining ingredients in a large mixing bowl. Place <strong>Pork</strong> in a large oven-pro<strong>of</strong> casserole or Dutch oven; add red cabbage mixture, cover and place in the oven. Braise, stirring cabbage once or twice until the internal temperature <strong>of</strong> <strong>Pork</strong> has reached 175°F (80°C), 1 ½ to 2 hours. Shoulder cuts can be cooked to a higher final internal temperature due to their generous fat content which bastes the meat naturally as it cooks and becomes tender. Remove <strong>Pork</strong> and cover. Stir the red cabbage thoroughly over medium heat for three or four minutes. 3. Allow <strong>Pork</strong> to rest for about 10 minutes before serving. Slice thinly and serve with braised red cabbage. T i p | Any <strong>Pork</strong> shoulder roast can be used in this recipe. For a bone-in roast, add at least 30 minutes to both the roasting and braising times. serves 6 r 42
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