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Monday, February 07, 2005

Pork Perfect Pork Loaf, Western or Chinese

Found this nifty little recipe from Pork Perfect Pork by the Canadian Pork Council, pub. 1983. This book filled with advice on pork cuts, storage, and lots of recipes, by the way, was picked up for a mere Can$1.00 at a hardware store near where we live. I tried out their simple pork loaf recipe last Saturday and the whole family (i.e., my husband and I, though strictly speaking, we have three mouths to feed) loved it. Here's the recipe, with some minor improvisations. Highly recommended for those of you who would like to enjoy a simple, microwaved pork loaf that can be prepared beforehand and cooks in 10 minutes, and which is also highly flexible--it will do well in a Western or Chinese meal.

(Presentation suggestion only. It's not even our pork loaf, which didn't stay uneaten long enough for us to think of taking a picture first. Next time perhaps...)

Pork Loaf
(2 ½ - 3 sufficient main servings, accompanied by soup and salad; or or as an accompanying dish to rice and other simple homecooked fare)

400g ground pork
1 cup bread crumbs
1 packet onion soup mix
2-3 stalks finely diced celery
dash of pepper
sprinkling of corn starch
½ cup milk
2 eggs, slightly beaten
(no extra salt needed!)
Cheese to taste (optional—omit if you’d like this as an accompanying dish to a nice Chinese home-cooked meal of rice and other dishes: believe me, it tastes a little like steamed pork cooked in a Chinese way! You could even add some diced cooked Chinese mushrooms if you like)

Mix together ground pork, bread crumbs, onion soup mix, celery and pepper. Add milk, eggs, and cheese (optional); combine lightly but thoroughly. Spoon into a 1L (9 x 1 ¼ inch) glass pie plate (or close equivalent). Microwave for 5 minutes and slice loaf into six portions (optional: I do it to better ensure the interior is well cooked), and continue microwaving for another 5 minutes. Cover loaf and let stand 5-10 minutes before serving.

Bon appetit!


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