Travel the world for dinner
It is October in Oklahoma. For many it means that small time between the hectic schedules of starting school and the holidays. For others it is all about football and tailgates. No matter who you are or what your eating habits are this fall you can travel the world for dinner. Don't worry about physically leaving, simply check out these recipes to take your taste buds on a far-away journey.

Pork and Broccoli Phyllo
1 pound boneless pork loin, roasted, cut into 1/2-inch cubes
1 12-oz bag frozen broccoli florets, thawed
1 1/2 cups chicken broth
1/2 cup onion, diced
1/2 cup red bell pepper, diced
3 tablespoons Dijon-style mustard
1/8 teaspoon white pepper
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water
6 tablespoons bread crumbs
8 sheets phyllo dough, thawed
Nonstick cooking spray 

Cooking Directions 


Preheat oven to 375 degrees F. Place pork and broccoli in a medium-size mixing bowl, set aside. In small saucepan, bring broth to a boil; lower heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir in mustard, pepper and cornstarch mixture, bring to a boil, stirring. Remove from heat and mix with pork and broccoli; set aside.

Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with one sheet of phyllo and sprinkle with one tablespoon bread crumbs. Repeat this 3 times; and fill with meat mixture. Cover the meat with phyllo, layering the same way on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) Tuck any overlapping phyllo dough gently down the inner sides of the baking dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut into squares to serve.


Chorizo and Cheese Empanadas 
1 pound ground pork
pasilla chile peppers, or other mild dried red chiles*
guajillo chile pepper, or other mild dried red chile*
onion, cut into large chunks
4 tablespoons cider vinegar
2 cloves garlic
1 tablespoon sweet paprika
2 teaspoons dried oregano, preferably Mexican
2 teaspoons salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon

1 pound queso blanco, or other mild, semi-hard cheese, grated
Empanada dough, or store-bought empanada shells to make about 48 6-inch or 64 5-inch empanadas
All-purpose flour, for the work surface

Avocado Crema: 
avocado, peeled, pitted, and quartered
1 cup cilantro, roughly chopped 
3 tablespoon sour cream
Juice of 1/2 lime
Salt to taste 
1 tablespoon olive oil


Cooking Directions  

In a large skillet over medium-high heat, toast the chiles, turning occasionally, until blistered and fragrant, 4 to 5 minutes. Transfer the chiles to a bowl of hot water, cover and set aside for 15 minutes. 
Remove the chiles from the water and stem and seed them. Place the chiles, onion, vinegar, and garlic in the bowl of a food processor or the jar of a blender and process to purée, scraping down the bowl or jar as needed. Transfer the chile mixture to a large bowl and add the pork, paprika, oregano, salt, coriander, cumin, pepper, and cinnamon, mixing until well combined. Cover and refrigerate overnight. In a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Set aside to cool slightly. 

Meanwhile, in the bowl of a food processor, combine avocado, cilantro, sour cream, lime juice, and olive oil and process to purée, scraping down the bowl as necessary. Add salt to taste and set aside in the refrigerator. 

Stir the cheese into the pork mixture. Arrange a 5- or 6-inch round of empanada dough or an empanada shell on a lightly floured work surface. Spoon 1 1/2 to 2 tablespoons of pork mixture on top, moisten the edges of the shell with water, and fold the shell over the filling, pressing it with a fork to seal. Repeat with the remaining shells and pork mixture, flouring the work surface as necessary. 

Preheat the oven to 200 degrees F. Arrange two or three paper towel-lined baking sheets in the oven. Pour canola oil into a large, heavy saucepan or small stockpot to 1-inch deep and warm it to 350 degrees F. over medium heat. Cook the empanadas in batches, turning occasionally and adjusting the heat to main 350 degrees F., until golden, 3 to 4 minutes. Transfer to the prepared baking sheets to keep warm. 

Chris P. Bacon spends his days at the mall


You don't want to miss getting out and seeing Chris P. Bacon at Penn Square Mall this week! He is a giant pig made up of approximately 10,000 cans of food and he weighs almost 9,000 pounds!


His cans will all be donated to the Regional Food Bank of Oklahoma as a part of Governor Fallin's Feeding Oklahoma Food Drive on Monday, Oct. 20.


When you stop by make sure you take a picture of yourself with Chris! Then post it to Oklahoma Pork Council Facebook page or tag us on Twitter (#ChrisPBacon) to be entered into a contest to win a Bacon of the Month Club membership! Press here for more details!

okPORK hasn't taken on this project all alone. Help arrived in the form of canned food from pork farmers, 4-H groups and FFA chapters. The pork farmers include Roberts Ranch of Oklahoma, Murphy Brown, Tyson's Pork Group, The Maschhoffs, and Seaboard Foods. McLoud FFA, Elmore City-Pernell FFA, Calera FFA, Mustang FFA, LeFlore County 4-H, Garvin County 4-H, Blaine County 4-H and Garfield County 4-H all participated in the food drive, helping Chris become reality.


In addtion, okPORK's partner- Wheeler's Meat Market - who helped purchase the cans has been indispensible in the success of this project. A big round of applause goes out to Wheeler's and their excitement about Chris.


Oklahoma Pork canned food pig
Oklahoma Pork canned food pig


About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit or call 1.405.232.3781.

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