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Wednesday, September 08, 2010
 
 

Consumers
Pork and Bean Challenge

A New Twist to An Old Favorite!

The 2009 Pork and Bean Recipe Challenge brought in more than 20 recipes worthy of the award-winning prize of $1,000, but the Pork, Bean and Apple pie would top all with its unique flavors and creative style made by Pam Lam, Seward, Neb.

Click here to see how you can cook up the top five recipes.

Click here to see the News Release.

Nebraska pork and beans, great food for the health conscious!

A slice of Pork, Bean and Apple pie, which can be served as a main dish, won grand prize in the New Pork & Beans Recipe Challenge sponsored by the Nebraska Dry Bean Commission and Nebraska Pork Producers Association.

A slice of Pork, Bean and Apple pie, which can be served as a main dish, won grand prize in the New Pork & Beans Recipe Challenge sponsored by the Nebraska Dry Bean Commission and Nebraska Pork Producers Association.
 
The 2010 Pork and Bean Challenge will be held in October this year in celebration of Nebraska's Pork Month so check back this fall and learn how you can enter the 2010 Pork and Bean Challenge!
Recipe of the Month

"Happy" Pork Chops 

Times:
15 minutes prep, 25 minutes cook
 
Ingredients:
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped

 Cooking Directions:

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed

Serving Suggestions:

A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas.

Nutrition

Calories: 590 calories
Protein: 30 grams
Fat: 24 grams
Sodium: 570 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 7 grams
Carbohydrates: 59 grams
Fiber: 1 grams
Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS: 
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.
3-D Porcine Myology Model

The Porcine Myology website includes 3-D rotation, 3-D muscle ID, skeleton, cross sections, lateral views, muscle profililng database, bone descriptions, and hot new pork cuts.

Research has recently been conducted to profile the physical and chemical characteristics of pork muscles to more fully realize their value.  This information will aid the processor in development and preparation of new products based on the inherent properties of each muscle. The website has been made avaliable by UNL and the National Pork Board.

Click here to view the porcine mycology website.
Pork Recipes
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