Everyone's talking about love this month... 

It is the time of year where you can't walk anywhere without seeing hearts and flowers. This month is all about love. Whether you are happy in love - or happy to be without a significant other - we have meals to make your taste buds fall in love.  

Filipino pork barbecue bowl

Ingredients: 
  • 2 POUNDS PORK TENDERLOINS, THINLY SLICED
  • 1/4 CUP SOY SAUCE
  • 1/4 CUP APPLE CIDER VINEGAR
  • 1/2 CUP GINGER ALE
  • 1/2 CUP BROWN SUGAR, PACKED
  • 4 CLOVES GARLIC, MINCED
  • 2 TABLESPOONS WORCESTERSHIRE SAUCE
  • 1 TABLESPOON TABASCO
  • 2 TABLESPOONS CANOLA OIL
  • GROUND PEPPER , TO TASTE
Dressing
  • 1/4 CUP PLUS 2 TABLESPOONS RICE WINE VINEGAR, OR WHITE BALSAMIC VINEGAR
  • 1/4 CUP SOY SAUCE
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 2 TABLESPOONS SESAME OIL
  • JUICE OF 1 LEMON
  • KOSHER SALT , TO TASTE
  • GROUND PEPPER , TO TASTE
For Serving
  • 10 OUNCES MIXED GREENS, SUCH AS WATERCRESS, ARUGULA, BABY SPINACH, FRISEE, SLICED RED CABBAGE
  • 1/2 CUP RED ONION, THINLY SLICED
  • DRESSING
  • 1 1/2 CUPS ACHARA* , OPTIONAL
Directions:
Make the marinade: Whisk together the soy sauce, vinegar, ginger ale (if using), brown sugar, garlic, Worcestershire sauce, Tabasco, canola oil and ground pepper in a bowl. Reserve 1/4 cup of marinade and store in a sealed glass container in the refrigerator for basting. In a large glass or non-reactive bowl or resealable plastic bag, combine the marinade with the pork tenderloin strips, and let it marinate in the refrigerator overnight. 

Preheat the grill (or a grill pan if preparing indoors) to medium-high heat. Remove the pork from the marinade, discard marinade. If you wish, you can skewer the pork onto bamboo skewers that have been soaked in water. Otherwise, you can grill the meat directly on the grates or in a grill pan to prevent the meat from falling through the grates. Grill the pork, turning and basting occasionally, about 5 minutes per side. Let rest for 3 minutes. 

Alternatively, the pork can be cooked in batches under the broiler in the oven, about 5 minutes per side. 

Make the dressing: Whisk together the vinegar, soy sauce, olive oil, sesame oil and lemon in a small bowl. Season with salt and pepper. 

Serve the slices of pork barbecue over a bowl of mixed greens and a drizzle of dressing. 



Spicy Korean-style meatlballs 


Ingredients:
  • 1 1/2 POUNDS LEAN GROUND PORK
  • 1/2 ASIAN PEAR, (ALSO KNOWN AS AN APPLE PEAR), PEELED, CORED AND GRATED
  • 1/2 CUP PANKO BREAD CRUMBS
  • 3 SCALLIONS, THINLY SLICED
  • 3 CLOVES GARLIC, FINELY MINCED
  • 2 TABLESPOONS GOCHUJANG, ALSO KNOWN AS KOREAN CHILI PASTE
  • 2 TABLESPOONS SOY SAUCE
  • 1 LARGE EGG, LIGHTLY BEATEN
  • 1 TEASPOON RICE VINEGAR
  • 1/2 TEASPOON BLACK PEPPER
  • 1/2 TEASPOON KOSHER SALT
  • 2 TABLESPOONS CANOLA OIL
  • 1 POUND RICE NOODLES, (RECOMMEND NONGSHIM-MIGA GLASS NOODLES), COOKED AND DRAINED OR 10 CUPS COOKED BROWN RICE (ABOUT 3 CUPS UNCOOKED RICE)
  • 8 BABY BOK CHOY, BLANCHED OR STEAMED
  • 1/4 CUP SESAME SEED
  • 1/2 CUP GREEN ONIONS, SLICED
  • 1/4 CUP FRESNO CHILES, THINLY SLICED
  • 1/2 CUP SRIRACHA CHILI SAUCE
  • ANY REMAINING GLAZE
  • 1/2 CUP BLACKBERRY JAM
  • 3 TABLESPOONS RICE VINEGAR
  • 2 TABLESPOONS SOY SAUCE
  • 1/2 TEASPOON KOSHER SALT


Directions:
Preheat the oven to 350 degrees F. 

Place grated Asian pear between several paper towels or a clean kitchen towel. Press to extract any extra liquid. 

In a large bowl, combine the ground pork with the Asian pear, bread crumbs, scallions, garlic, chili paste, soy sauce, egg, vinegar, pepper and salt. Use your hands to form the meatballs about 1 1/2-inches in diameter (this recipe should yield about 28 - 30 meatballs). 

In a large sauté pan, heat the canola oil over medium heat. Working in batches, brown the meatballs on all sides, then set aside in a baking pan. Continue until all the meatballs are browned. 

Bake the meatballs in the oven until cooked through, 10-12 minutes, or until they reach an internal temperature of about 160 degrees F. 

While the meatballs are cooking, make the glaze: in a small saucepan, stir together the jam, chili paste, rice vinegar, soy sauce and salt. Place over medium heat and cook for about 5 minutes, or until glossy. 

When the meatballs are ready, remove from the oven, and drizzle enough glaze to coat the meatballs on all sides. Reserve any remaining glaze for serving. 

Serve the meatballs in a rice noodle or brown rice bowl, along with the bok choy, and top with sesame seeds, green onions, chili peppers, sriracha sauce, and a drizzle of extra glaze, if desired. 

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Happy Valentine's Day! 

We know it is a day late - but we hope you had a very happy Valentine's Day. Single? Then Happy SIngles Awareness Day! Either way - here is a little dance number from the okPORK Executive Board of Directors. 


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 www.okpork.org or call 1.405.232.3781.

 
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