Are there any new idea with pig meat?

dont worry.. just wait until i have my copy and paste option and i will send you lots of recipes of pork or also known as pig meat....

why dont you try to chop the meat and marinade with herbs and spices... after thats saute it with garlic and onion.. heat the sizzling plate and put butter on it... then put the sauted pork in a sizzling plate and egg on the other side.. VOILA .. now we have 'PORK SISIG'.. it is very know here in the Philippines.. you can also put chinese orange or calamansi if you want.. lemon also will do... now if you want to put additional ingredients it's up to you..

Well, I do not know of any good recipes that I can give you for that kind of meat. I guess I am not an expert on that.

Pork Brine INGREDIENTS 2 cups apple cider vinegar 1 cup salt 1 cup brown sugar 1 tablespoon whole black peppercorns 1 tablespoon mustard powder 1 tray ice cubes 2 pounds boneless pork chops DIRECTIONS Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

Balsamic Roasted Pork Loin INGREDIENTS 2 tablespoons steak seasoning rub 1/2 cup balsamic vinegar 1/2 cup olive oil 2 pounds boneless pork loin roast DIRECTIONS Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Bohemian Pork Roast INGREDIENTS 3 pounds bone-in pork roast 2 tablespoons dried marjoram salt and pepper to taste 3 tablespoons caraway seed DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast. Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.

Garlic Pork Roast INGREDIENTS 1 tablespoon vegetable oil 1 (2 pound) boneless pork roast salt and pepper to taste 4 sweet potatoes, quartered 1 onion, quartered 6 cloves garlic 1 (14.5 ounce) can chicken broth DIRECTIONS Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil. In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth. Cover, and cook on low setting for 6 hours.

Pork Steak Burritos INGREDIENTS 1 tablespoon vegetable oil 5 pork steaks, cut into strips 1 (12 ounce) jar salsa 10 (8 inch) flour tortillas 1 (8 ounce) container sour cream 3 green onions, sliced DIRECTIONS Heat the oil in a skillet over medium-high heat. Place pork in the skillet, and cook until evenly brown. Pour in the salsa, and continue cooking 5 minutes, until heated through. Place tortillas 1 or 2 at a time on a microwave-safe dish. Cook in the microwave 1 minute on High, until warm. Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll. Top with sour cream and garnish with green onions to serve.

Betty's Pork Roast INGREDIENTS 3 pounds bone-in pork roast 2 cloves garlic salt and pepper to taste 1/4 teaspoon Cajun seasoning 1 (28 ounce) bottle ketchup 16 ounces prepared mustard DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water. Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 160 degrees F (70 degrees C).

Slow Cooked Pork Barbeque INGREDIENTS 4 pork chops 1 (18 ounce) bottle barbeque sauce salt and pepper to taste DIRECTIONS Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.

Kalua Pork INGREDIENTS 3 pounds pork butt roast 2 cups water 1 teaspoon liquid smoke flavoring 1/4 cup Hawaiian sea salt DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

........Cherry Pork Chops INGREDIENTS 1 (21 ounce) can cherry pie filling 4 pork chops DIRECTIONS Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

oh my why phot is missing..?

Stuffed Crown Roast of Pork photo

Stuffed Crown Roast of Pork INGREDIENTS 3 tablespoons butter 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup peeled, cored and chopped tart apple 1/2 cup fresh bread crumbs 1 pound ground pork 1/2 pound ground seasoned pork sausage 1/2 cup chopped parsley 1/2 teaspoon dried sage 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 9 pounds crown pork roast DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary). Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.) Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Butterfly Honey Pork Fillets INGREDIENTS 4 pork chops 4 teaspoons honey 1/2 cup Worcestershire sauce ground black pepper to taste DIRECTIONS In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate. Lightly oil grill and preheat to medium low. Remove pork chops from marinade. Season with pepper to taste and grill for 35 to 40 minutes, turning often.

Pork Vegetable Soup INGREDIENTS 7 cups water 6 cups Roma (plum) tomatoes, quartered 2 carrots, chopped 1 onions, quartered 2 pounds boneless pork loin, cut into 1 inch cubes 2 teaspoons salt DIRECTIONS In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.

Pork Tenderloin in Bourbon INGREDIENTS 1/4 cup soy sauce 1/4 cup bourbon 2 tablespoons brown sugar 2 cloves garlic, halved 3 pounds pork tenderloin DIRECTIONS Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally. Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan. Bake for 45 minutes or until meat thermometer registers 160 degrees F/71 degrees C.

Chile Pork INGREDIENTS 2 tablespoons chili powder 1 teaspoon salt 2 1/2 teaspoons ground cumin 2 teaspoons minced garlic 1 tablespoon fresh cilantro 2 pounds pork tenderloin, cubed 1 dash ground black pepper DIRECTIONS Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator. Preheat oven to 225 degrees F (107 degrees C). Bake 2 hours, or until crispy.

Tangy Grilled Pork Tenderloin INGREDIENTS 2 pounds pork tenderloin 2/3 cup honey 1/2 cup Dijon mustard 1/4 teaspoon chili powder 1/4 teaspoon salt DIRECTIONS Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.