| Pork Base | RC Fine Foods | Pork Base is a USDA inspected base made with roasted pork, flavors and natural juices. Light brown in color, Pork Base has a taste and aroma characteristic of pork stock. It is typically used as a foundation to create or enhance soups, stocks, sauces, gra...view more Pork Base is a USDA inspected base made with roasted pork, flavors and natural juices. Light brown in color, Pork Base has a taste and aroma characteristic of pork stock. It is typically used as a foundation to create or enhance soups, stocks, sauces, gravies and rice or pasta dishes. view less | |
| Pork Roulades | Christopher Ranch | Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt ...view more Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt and pepper. Lay three slices of the bacon on a flat surface. Place the pork on top of the bacon along one end. Spread 1/4 cup of the duxelle over the top of each pork loin. Divide the avocado slices into fourths and lay the slices on top of the duxelle. Gently roll up each pork with the bacon. Place the roulades on a baking sheet, seam side down, lined with parchment paper, and roast until the bacon is brown and crisp and the pork meat is tender, for about 30 minutes. Remove from the oven and allow the roulades to rest for 5 minutes, before slicing. Using a very sharp knife, trim off the ends of each roulade and cut each across into 4 slices. In a sauce pan, render the chopped bacon, until crispy for about 8 minutes. Add the shallots, garlic, and Armagnac and cook for 1 minute. Stir in the demi-glace, sugar, salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 20 minutes. Whisk in the butter and remove from the heat and serve with the roulades. To assemble, spoon 1/4 cup of the sauce on each of 4 plates and arrange 4 roulades slices on top. view less | |
| Pork Meatballs | Christopher Ranch | Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated,...view more Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour. Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs. Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes. view less | |
| Pork Flavour | BSA | Pork Flavour has a rich pork flavor for a wide spectrum of applications. it is an all purpose ingredient for cooked dishes. | |
| Pork Flavoring | TAIGA International N.V. | Pork Flavoring is a flavoring substance with a taste and smell similar to that of pork. This product is available in liquid or powder, water or oil solubility, and natural or non-natural forms. Pork Flavoring is most commonly used as a flavoring in savo...view more Pork Flavoring is a flavoring substance with a taste and smell similar to that of pork. This product is available in liquid or powder, water or oil solubility, and natural or non-natural forms. Pork Flavoring is most commonly used as a flavoring in savory food applications such as meat products, condiments, convenience foods, soups, sauces, and snacks. view less | |
| Pork Spareribs | Christopher Ranch | Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne,...view more Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes. Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce. Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog. view less | |
| Breaded Pork Chops | Christopher Ranch | Breaded Pork Chops is a formulation that produces baked and breaded pork chop. | |
| Cuban Style Pork | Christopher Ranch | Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Sea...view more Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours. Preheat oven to 400 degrees. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. view less | |
| Teriyaki Pork Tenderloin | Christopher Ranch | Teriyaki Pork Tenderloin is made by combining the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate...view more Teriyaki Pork Tenderloin is made by combining the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once. view less | |
| Pork Filled Wonton | Christopher Ranch | Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze ou...view more Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready. view less | |
| Stuffed Pork Chops | Christopher Ranch | Stuffed Pork Chops are made by preheating the oven to 350 degrees. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with...view more Stuffed Pork Chops are made by preheating the oven to 350 degrees. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string. Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan. Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated. view less | |
| Stir-Fried Pork | Christopher Ranch | Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches lo...view more Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight. Combine the Sauce ingredients and stir to dissolve the sugar. Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan. Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat. Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas. view less | |
| Baked Pork Flavour | BSA | Baked Pork Flavour has a full-bodied baked or grilled pork taste. It is used in a variety of cooked dishes to enhance flavor. | |
| Smoked Pork Flavour | BSA | Smoked Pork Flavour has a typical smoked pork character with slightly roasted and smokey meat taste. It is used in a variety of cooked dishes to enhance flavor. | |
| Pork Sausage Seasoning | Baron Spices and Seasonings | Pork Sausage Seasoning is a blend of salt, sage, and other spices. This product is most commonly used as a seasoning in pork sausage applications, but can be used in other meat applications as well. | |
| SHEET GELATIN - PORK | Vyse Gelatin Company | Sheet Gelatin - Pork is made of dry sheets of gelatin measuring approximately 8.50” x 2.75” x 1/64” that have been purified and sterilized, and extracted from pork-skin. This product has a gel strength of 125 + 15 bloom, a viscosity of 28.0 + 5.0 mps, and...view more Sheet Gelatin - Pork is made of dry sheets of gelatin measuring approximately 8.50” x 2.75” x 1/64” that have been purified and sterilized, and extracted from pork-skin. This product has a gel strength of 125 + 15 bloom, a viscosity of 28.0 + 5.0 mps, and a pH level of 4.80 + 0.60. Sheet Gelatin - Pork has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less | |
| Pork Base #OM-261 | Integrative Flavors | Pork Base #OM-261 is a concentrated pork flavored paste that is made from roasted pork. It contains no MSG or hyrdolyzed vegetable protein. This product functions as a pork extender, pork flavor enhancer, and seasoning. Pork Base #OM-261 is used in variou...view more Pork Base #OM-261 is a concentrated pork flavored paste that is made from roasted pork. It contains no MSG or hyrdolyzed vegetable protein. This product functions as a pork extender, pork flavor enhancer, and seasoning. Pork Base #OM-261 is used in various food applications, including in lentil and bean soups, sauces, gravies, and sauerkraut. view less | |
| Pork Powder Flavour 8814 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 8814 is a pork flavour. This product appears as a light brown powder with a roasted pork taste. It is used for instant noodles. | |
| Pork Powder Flavour 83103 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 83103 is a strong pork flavour. This product appears as a light brown powder with a roasted pork taste. It is used for instant noodles. | |
| Pork Powder Flavour TF047 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour TF047 is a rich pork bone flavour. This product appears as a light brown powder with a strong mouthfeel of pork bone. It is used for instant noodles. | |
| BBQ Pork Chops Marinade | Christopher Ranch | BBQ Pork Chops Marinade is a formulation that produces a barbecued pork chop and marinade. | |
| Pork Powder Flavour 8365 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 8365 is a braised pork flavour. This product appears as a light brown powder with a braised pork taste. It is often used for instant noodles and puffed foods. | |
| Balsamic Roast Pork Tenderloin | Christopher Ranch | Balsamic Roast Pork Tenderloin is a formulation that produces a garlic and balsamic roasted pork tenderloin. | |
| Pork Paste Flavour 84163 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Paste Flavour 84163 appears as a brown paste with a natural pork chop flavour. This product is often used as a seasoning. | |
| Pork Liquid Flavour 8267 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Liquid Flavour 8267 appears as a transparent liquid with a roasted pork flavor. This product is often used for medium to low temperature meat products. | |
| Pancetta Wrapped Pork Roast | Christopher Ranch | Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange...view more Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top. view less | |
| Pork Liquid Flavour 8230 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Liquid Flavour 8230 appears as a brown liquid with a soy sauce pork flavor. This product has high temperature resistance, and is often used in meat products. | |
| Pork Powder Flavour 83286 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 83286 appears as a light yellow powder with a natural Dongpo pork flavor. This product has a long lasting aroma and is often used as a seasoning. | |
| Pan Fried Pork Chops | Christopher Ranch | Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from th...view more Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes. view less | |
| Pork Powder Flavour 83216 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 83216 appears as a white powder with a pure pork flavor. This product has a long lasting aroma and is suitable for meat products and quick frozen foods. | |
| Pork Liquid Flavour 8223 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Liquid Flavour 8223 appears as a brown liquid with a savory pork flavor. This product can mask unpleasant aromas of processed meats, and it is suitable for ham and roasted meat products. | |
| Pork Powder Flavour 8388 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 8388 appears as a light brown powder with a roasted pork rib flavor. This product has high temperature resistance, and is often used in sausages to improve the meat flavour. | |
| Pork Paste Flavour 8489 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Paste Flavour 8489 appears as a dark brown paste with a rich, stewed, boiled pork flavor. This product has a long lasting taste, and is often used in low temperature meat products. | |
| Pork Powder Flavour 83217 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 83217 appears as a light yellow to brown powder with a roasted pork rib flavor. This product has a long lasting aroma and is suitable for meat products and quick frozen foods. | |
| Pork Powder Flavour 8301 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 8301 appears as a light yellow powder with a strong griskin pork flavor. This product is often used to add a strong and special griskin flavour into medium low temperature meat products or ham. | |
| Slow Roasted Pork Shoulder | Christopher Ranch | Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but...view more Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3rds. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight. Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through. Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce. view less | |
| Guava Glazed Pork Loin | Christopher Ranch | Guava Glazed Pork Loin is made by for the guava glaze combine all ingredients and simmer in a large saucepan for 2 hours at very low heat. For the pork loin, season pork loin with Adobo and stuff with the garlic cloves. Bake in a preheated 350 degree oven...view more Guava Glazed Pork Loin is made by for the guava glaze combine all ingredients and simmer in a large saucepan for 2 hours at very low heat. For the pork loin, season pork loin with Adobo and stuff with the garlic cloves. Bake in a preheated 350 degree oven for 18 minutes per pound. When meat is nearly fully cooked, baste with guava glaze and cook for another 5 to 10 minutes. Place on a serving platter. view less | |
| S.D. Pork Liver Powder | American Laboratories Inc. | S.D. Pork Liver Powder is a brown powder from Porcine animals from USDA inspected facilities. | |
| Pork Powder Flavour 8371 | Tianjin Chunfa Bio-Technology Group Co., Ltd. | Pork Powder Flavour 8371 appears as a light yellow powder with a luncheon meat flavour. This product is often used for low temperature meat products. | |
| Broiled Pork Flavour #41527 | BSA | Broiled Pork Flavour #41527 has the aroma and flavor typical of broiled pork. It is made by mixing natural pork flavor and gum arabic. It is used in a variety of cooked food to enhance flavor. | |
| Roasted Pork Flavour #42501 | BSA | Roasted Pork Flavour #42501 has the aroma and flavor of fresh roasted pork. This product is made by mixing natural pork flavor, salt and gum arabic. It is used in a variety of cooked foods to enhance flavor. | |
| Light Roasted Pork Flavour | BSA | Light Roasted Pork Flavour has a juicy roast pork taste. It is used in a variety of cooked dishes to enhance flavor. | |
| Medium Roasted Pork Flavour | BSA | Medium Roasted Pork Flavour has a full-bodied, meaty pork taste. It is used in a variety of cooked dishes to enhance flavor. | |
| Pork Liver Powder, Soluble | American Laboratories Inc. | Pork Liver Powder, Soluble is an enzymatic digest of porcine liver. It is a hygroscopic powder that is completely soluble in water with a characteristic odor and brown color. | |
| GELATIN HYDROLYSATE - PORK-SKIN | Vyse Gelatin Company | Gelatin Hydrolysate - Pork Skin is spray-dried gelatin hydrolysate processed from pork collagen. It is a purified and sterilized collagen extracted from pork. Hydrolysis has been carried out sufficiently to prevent solution from gelling. This product has ...view more Gelatin Hydrolysate - Pork Skin is spray-dried gelatin hydrolysate processed from pork collagen. It is a purified and sterilized collagen extracted from pork. Hydrolysis has been carried out sufficiently to prevent solution from gelling. This product has a pH: (10% solution) of 5.75 < 0.75, and ash level of 2.0% maximum, and a moisture level of 8.0% maximum. This product has no objectionable odor or flavor, and is soluble in cold water. view less | |
| Powdered Cooked Pork Liver | Henningsen Nederland bv | Powdered Cooked Pork Liver is a light brown coloured fine powder produced by spray drying cooked pork liver. It mixes easily with other ingredients and serves as a natural base for savoury flavours. This product is ideal for applications such as soups, st...view more Powdered Cooked Pork Liver is a light brown coloured fine powder produced by spray drying cooked pork liver. It mixes easily with other ingredients and serves as a natural base for savoury flavours. This product is ideal for applications such as soups, stews, and curries. view less | |
| Functional Animal Protein (Pork) | Foodchem International Corporation | Functional Animal Protein (Pork) appears as a white to light yellow free flowing powder. It is used as an alternative to part of the production meat or other functional ingredients in a wide range of processed meat products. It has a protein content of ap...view more Functional Animal Protein (Pork) appears as a white to light yellow free flowing powder. It is used as an alternative to part of the production meat or other functional ingredients in a wide range of processed meat products. It has a protein content of approximately 90% and a gel strength of 2000g/cm2. The proteins are manufactured using thermal and mechanical processes, ensuring a natural and micro-biologically stable product with no known allergens. It enhances the natural taste and flavor of meat products and decreases the manufacturing costs at the same time. view less | |
| Garlic and Rosemary Roasted Pork | Christopher Ranch | Garlic and Rosemary Roasted Pork is prepared by blending first 7 ingredients in processor until rosemary and garlic are finely chopped placing pork in heavy plastic bag. Pour half the marinade over pork (refrigerate remaining marinade for another use.) Se...view more Garlic and Rosemary Roasted Pork is prepared by blending first 7 ingredients in processor until rosemary and garlic are finely chopped placing pork in heavy plastic bag. Pour half the marinade over pork (refrigerate remaining marinade for another use.) Seal bag and refrigerate pork overnight, turning occasionally. Preheat oven to 375 degrees F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted in center registers 150 F., about 25 minutes. Slice pork thinly. view less | |
| Red Roast Pork with Cabbage | Christopher Ranch | Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients,...view more Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek. view less | |
| No Added MSG Pork Base | RC Fine Foods | No Added MSG Pork Base is a USDA inspected base made with roasted pork, natural flavors and juices. Light brown in color, No Added MSG Pork Base has a taste and aroma characteristic of pork stock when prepared. It is typically used as a foundation to crea...view more No Added MSG Pork Base is a USDA inspected base made with roasted pork, natural flavors and juices. Light brown in color, No Added MSG Pork Base has a taste and aroma characteristic of pork stock when prepared. It is typically used as a foundation to create or enhance soups, stocks, sauces and gravies and contains no monosodium glutamate. view less | |
| Garlic and Rum Roast Pork | Christopher Ranch | Garlic and Rum Roast Pork is prepared by putting garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. ...view more Garlic and Rum Roast Pork is prepared by putting garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl. Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight. Place a skillet over medium heat. Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, and then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F. Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2-inch-thick slices. view less | |
| Powdered Cooked Pork Liver AR | Henningsen Nederland bv | Powdered Cooked Pork Liver is produced by spray drying cooked pork liver. It is a fine, light brown powder with a characteristic taste of cooked pork liver. It is particularly useful as a flavoring for soups, stew, and curry. | |
| Vegetarian Roast Pork Type Flavour | BSA | Vegetarian Roast Pork Type Flavour has a distinct vegetarian roast pork taste. It is used in a variety of cooked dishes to enhance taste. | |
| Dried Fruit Stuffed Pork Loin | Christopher Ranch | Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are rec...view more Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. view less | |
| Pork Heart Digest (PD Powder) | Global BioIngredients, Inc. | Pork Heart Digest (PD Powder) is an enzymatic digest of pork heart tissue that is supplied as a fine powder. It is used in microbiological culture media such as Columbia Agar/Broth. | |
| GELATIN - LOW BLOOM - PORK-SKIN | Vyse Gelatin Company | Gelatin - Low Bloom - Pork Skin has a gel strength of 85 + 25 bloom, a viscosity of 22.0 + 7.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a purified and sterilize...view more Gelatin - Low Bloom - Pork Skin has a gel strength of 85 + 25 bloom, a viscosity of 22.0 + 7.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Pork Skin Gelatin has no objectionable odor or flavor. It is soluble in hot water, but insoluble in cold water. view less | |
| GELATIN - 200 BLOOM - PORK-SKIN | Vyse Gelatin Company | Gelatin - 200 Bloom - Pork-Skin has a gel strength of 200 + 10 bloom, a viscosity of 32.0 + 7.0 mps, and a pH level of 4.80 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a purified and steriliz...view more Gelatin - 200 Bloom - Pork-Skin has a gel strength of 200 + 10 bloom, a viscosity of 32.0 + 7.0 mps, and a pH level of 4.80 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Pork Gelatin has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less | |
| GELATIN HYDROLYSATE - PORK-SKIN - NF | Vyse Gelatin Company | Gelatin Hydrolysate - Pork-Skin - NF is spray-dried gelatin hydrolysate processed from pork-skin collagen. It is a purified and sterilized collagen extracted from pork-skin. Hydrolysis has been carried out sufficiently to prevent solution from gelling. hi...view more Gelatin Hydrolysate - Pork-Skin - NF is spray-dried gelatin hydrolysate processed from pork-skin collagen. It is a purified and sterilized collagen extracted from pork-skin. Hydrolysis has been carried out sufficiently to prevent solution from gelling. his product has a pH (10% solution) of 5.75 ± 0.75, an ash level of 2.0% maximum, and a moisture level of 8.0% maximum. This product has no objectionable odor or flavor, and is soluble in cold water. view less | |
| Pork Skin Collagen (Granular Powder) | Nutra Food Ingredients, LLC | Pork Skin Collagen (Granular Powder) is a granular powder produced by controlled enzymatic hydrolysis of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutrition, sports beverages, dietetic product...view more Pork Skin Collagen (Granular Powder) is a granular powder produced by controlled enzymatic hydrolysis of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutrition, sports beverages, dietetic products, nutritional bars, confectionery, dairy products, processed meats, protein shakes, wine, juice, and instant tea. view less | |
| GELATIN - 250 BLOOM - PORK-SKIN | Vyse Gelatin Company | Gelatin - 250 Bloom - Pork-Skin has a gel strength of 250 + 10 bloom, a viscosity of 43.0 + 6.0 mps, and a pH level of 5.00 + 0.70. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilize...view more Gelatin - 250 Bloom - Pork-Skin has a gel strength of 250 + 10 bloom, a viscosity of 43.0 + 6.0 mps, and a pH level of 5.00 + 0.70. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pigskin. Pork Skin Gelatin has no objectionable odor or flavor. It is soluble in hot water, but insoluble in cold water. view less | |
| GELATIN 250 BLOOM - PORK-SKIN | Vyse Gelatin Company | Gelatin 250 Bloom - Pork-Skin has a gel strength of 250 ± 5 Bloom, a viscosity of 44.0 ± 2.0 mps, and a pH level of 4.9 ± 0.6. This product is made of dry granules with 99% passing through a #30 mesh U.S. standard sieve. It is a purified and sterilized co...view more Gelatin 250 Bloom - Pork-Skin has a gel strength of 250 ± 5 Bloom, a viscosity of 44.0 ± 2.0 mps, and a pH level of 4.9 ± 0.6. This product is made of dry granules with 99% passing through a #30 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pigskin. Pork Skin Gelatin has a clarity of less than 25 NTU. It is soluble in hot water, and insoluble in cold water. view less | |
| Pork Dumplings with Spicy Sauce | Christopher Ranch | Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorp...view more Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2- inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar’s purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with the soy sauce, and chili oil. view less | |
| Fully Cooked Chorizo Pork Topping | Burke Corporation | Fully Cooked Chorizo Pork Topping; Fine Crumble. Product Code 10017. Pork, Water, Textured Vegetable Protein (Soy Protein Concentrate, Caramel Color), Paprika, Spices, Salt, Soy Protein Concentrate, Dextrose, Citric Acid, Sodium Phosphates, Garlic Powder...view more Fully Cooked Chorizo Pork Topping; Fine Crumble. Product Code 10017. Pork, Water, Textured Vegetable Protein (Soy Protein Concentrate, Caramel Color), Paprika, Spices, Salt, Soy Protein Concentrate, Dextrose, Citric Acid, Sodium Phosphates, Garlic Powder. Contains Soy. Product is formulated with no gluten-containing ingredients. Irregular shaped, 1/4 inch and smaller crumbles with a natural ground meat appearance. Distinctive and uniform spicy and tangy, hot pepper flavor. Medium to dark red cooked meat color. Lightly extended product. Individually quick frozen (IQF) and free flowing – designed to run flawlessly through your production equipment. view less | |
| Pork Skin Gelatin - Bloom 280 | Gelnex | Pork Skin Gelatin - Bloom 280 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 280 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 280 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 280 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 270-290 grams. view less | |
| Pork Skin Gelatin - Bloom 150 | Gelnex | Pork Skin Gelatin - Bloom 150 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 150 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 150 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 150 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 140-160 grams. view less | |
| Pork Skin Gelatin - Bloom 160 | Gelnex | Pork Skin Gelatin - Bloom 160 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 160 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 160 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 160 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 150-170 grams. view less | |
| Pork Skin Gelatin - Bloom 180 | Gelnex | Pork Skin Gelatin - Bloom 180 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 180 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 180 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 180 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 170-190 grams. view less | |
| Pork Skin Gelatin - Bloom 220 | Gelnex | Pork Skin Gelatin - Bloom 220 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 220 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 220 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 220 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 210-230 grams. view less | |
| Pork Skin Gelatin - Bloom 240 | Gelnex | Pork Skin Gelatin - Bloom 240 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 240 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 240 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 240 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 230-250 grams. view less | |
| Pork Skin Gelatin - Bloom 260 | Gelnex | Pork Skin Gelatin - Bloom 260 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 260 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 260 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 260 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 250-270 grams. view less | |
| Pork Skin Gelatin - Bloom 270 | Gelnex | Pork Skin Gelatin - Bloom 270 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 270 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 270 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 270 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. The Bloom ranges from 260-280 grams. view less | |
| Pork Skin Gelatin - Bloom 175 | Gelnex | Pork Skin Gelatin - Bloom 175 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 175 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 175 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 175 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 165-185 grams. view less | |
| Pork Skin Gelatin - Bloom 200 | Gelnex | Pork Skin Gelatin - Bloom 200 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 200 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 200 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 200 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 190-210 grams. view less | |
| Pork Skin Gelatin - Bloom 225 | Gelnex | Pork Skin Gelatin - Bloom 225 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 225 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 225 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 225 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 215-235 grams. view less | |
| Pork Skin Gelatin - Bloom 250 | Gelnex | Pork Skin Gelatin - Bloom 250 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 250 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 250 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 250 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. Its Bloom ranges from 240-260 grams. view less | |
| Pork Skin Gelatin - Bloom 275 | Gelnex | Pork Skin Gelatin - Bloom 275 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 275 is a gelatin product that forms solutions with high transparency, a light color and is free from...view more Pork Skin Gelatin - Bloom 275 is the purified protein product obtained by the partial hydrolysis of collageneous raw materials by an acidic process. Bloom 275 is a gelatin product that forms solutions with high transparency, a light color and is free from taste and odor characteristics. This product is usually supplied with a 08, 20, 30, 40 mesh particle size distribution that makes it well suited to most food applications such as dairy, confectionery, desserts, beverage and meat products, as well as pharmaceutical applications such as gelatin capsules and pills. Final product texture can be easily manipulated to produce a range of textures by altering the gelatin concentration or by altering the formulation variables. The Bloom ranges from 265-285 grams. view less | |
| BUILDING BLOCKS® Pork Stock P1 (47314) | Hormel Ingredients - Pastes + Powders | BUILDING BLOCKS® Pork Stock P1 (47314) is a shelf stable product produced by slowly cooking pork bones with adhering meat in a large volume of fresh water. Proteins and fats are released during the heating to make a protein rich solution. The rich stock i...view more BUILDING BLOCKS® Pork Stock P1 (47314) is a shelf stable product produced by slowly cooking pork bones with adhering meat in a large volume of fresh water. Proteins and fats are released during the heating to make a protein rich solution. The rich stock is then concentrated and blended with salt to make it shelf stable. The concentrated deep brown paste has a heavy, dense consistency. It is completely dispersible in water. Pork Stock P1 adds meaty flavor notes in soups, broths, gravies and sauces. view less | |
| Potato & Pork on Multigrain Rye Panxo | Puratos | Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the pro...view more Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the products Sapore Softgrain Multigrain, Sapore Aroldo, and S500 Blue A+. view less | |
| Roasted Pork Flavour #42001 (Aqueous) | BSA | Roasted Pork Flavour #42001 (Aqueous) has the aroma and flavor typical of fresh roasted pork. This product is made by mixing natural pork flavor and salt. It is used in a variety of cooked foods to enhance flavor. | |
| Honey Garlic Marinade for Pork Chops | Christopher Ranch | Honey Garlic Marinade for Pork Chops is made by combining all ingredients and pour over chops in a plastic bag. Refrigerate for 4 to 24 hours. Grill chops for about 15 minutes turning once. Baste with marinade. | |
| Pork with Sweet Garlic and Fennel | Christopher Ranch | Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops ...view more Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops with salt and pepper and dredge them in the flour. Add the pork chops to the pan and cook 1-minute on each side, until evenly browned. Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through. Garnish with the fennel fronds and serve immediately. Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy. view less | |
| Pork Skin Gelatin, Type A Gelatin | Nutra Food Ingredients, LLC | Pork Skin Gelatin, Type A Gelatin is a protein ingredient produced by partial hydrolysis of collagen rich pork skins. It is used as a stabilizer, thickener and binding agent in various food applications. | |
| GELATIN 200 BLOOM - PORK-SKIN - PAINTBALL | Vyse Gelatin Company | Gelatin 200 Bloom - Pork-Skin - Paintball has a gel strength of 200 + 10 bloom, a viscosity of 34.0 + 4 mps, and a pH level of 4.8 + 0.6. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and ste...view more Gelatin 200 Bloom - Pork-Skin - Paintball has a gel strength of 200 + 10 bloom, a viscosity of 34.0 + 4 mps, and a pH level of 4.8 + 0.6. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Pork Skin Gelatin has no objectionable odor of flavor. It is soluble in hot water, and insoluble in cold water. view less | |
| GELATIN - LOW BLOOM - PORK-SKIN - NF | Vyse Gelatin Company | Gelatin - Low Bloom - Pork-Skin - NF has a gel strength of 85 + 25 bloom, a viscosity of 22.0 + 7.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh US standard sieve. It is a purified and steril...view more Gelatin - Low Bloom - Pork-Skin - NF has a gel strength of 85 + 25 bloom, a viscosity of 22.0 + 7.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh US standard sieve. It is a purified and sterilized collagen extracted from pork-skin collagen. Pork Skin Gelatin has no objectionable odor or flavor. It is soluble in hot water, but insoluble in cold water. view less | |
| Pork Skin Collagen (Instantized/Agglomerated Powder) | Nutra Food Ingredients, LLC | Pork Skin Collagen (Instantized/Agglomerated Powder) is an instantized powder produced by controlled enzymatic hydrolysis and agglomeration of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutriti...view more Pork Skin Collagen (Instantized/Agglomerated Powder) is an instantized powder produced by controlled enzymatic hydrolysis and agglomeration of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutrition, sports beverages, dietetic products, nutritional bars, confectionery, dairy products, processed meats, protein shakes, wine, juice, and instant tea. view less | |
| Pork Skin Collagen (Regular Fine Powder) | Nutra Food Ingredients, LLC | Pork Skin Collagen (Regular Fine Powder) is a fine free flowing powder produced by controlled enzymatic hydrolysis of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutrition, sports beverages, die...view more Pork Skin Collagen (Regular Fine Powder) is a fine free flowing powder produced by controlled enzymatic hydrolysis of pork skin tissue. Tasteless and flavorless, this product is ideal for use in applications such as sports nutrition, sports beverages, dietetic products, nutritional bars, confectionery, dairy products, processed meats, protein shakes, wine, juice, and instant tea. view less | |
| Functional Animal Protein-Pork(FoodPro® FP20) | Foodchem International Corporation | Functional Animal Protein-Pork(FoodPro® FP20) appears as a white to light yellow free flowing powder. It is used as an alternative to part of the production meat or other functional ingredients in a wide range of processed meat products. It has a protein ...view more Functional Animal Protein-Pork(FoodPro® FP20) appears as a white to light yellow free flowing powder. It is used as an alternative to part of the production meat or other functional ingredients in a wide range of processed meat products. It has a protein content of approximately 90% and a gel strength of 2000g/cm2. The proteins are manufactured using thermal and mechanical processes, ensuring a natural and micro-biologically stable product with no known allergens. It enhances the natural taste and flavor of meat products and decreases the manufacturing costs at the same time. view less | |
| Roast Pork Loin with Red Currants | Christopher Ranch | Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roa...view more Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roast, lengthwise, alternating the bay, thyme and the rosemary sprigs. Place the roast in the center of a roasting pan that will accommodate the roast and shallots in a single layer. Toss the shallots with one-fourth teaspoon salt and the olive oil and arrange them around the roast. Roast the pork until it begins to look crisp and the shallots just begin to color, 20 to 30 minutes. Baste with the pan juices, and stir in enough water to create a thin layer of liquid in the bottom of the pan, about one-fourth cup. Reduce the heat to 350 degrees and continue roasting (basting often and adding water as needed) 30 to 50 minutes longer, until the meat is nearly firm to the touch and still slightly pink at the center, or a thermometer inserted into the thickest part of the roast registers 140 degrees.Remove the meat and shallots to a platter and tent with foil. Place the pan over medium-low heat, add the currants, one-half cup water, vinegar and sugar to pan juices, and stir, scraping up any brown bits. Raise the heat to medium and cook until the sauce takes on flavor from the currants, 3 to 5 minutes. Season to taste with salt and pour sauce over the roast and shallots. Remove strings and herbs from the roast and slice to serve. view less | |
| Rosemary Pork Chops with Apples and Onions | Christopher Ranch | Rosemary Pork Chops with Apples and Onions (Refer to Formulation) | |
| Roasted Pork Loin with Almonds and Apricots | Christopher Ranch | Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) h...view more Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) heat to almost smoking. Add the vegetable oil, than the extra-virgin olive oil, swirling it around to coat the bottom of the pan. Place the pork in the pan, top-side down, until a rich, dark crust forms; it will take a couple of minutes. Flip the pork over, reduce the heat and add the almonds, apricots, garlic, shallots and thyme. Allow it to sauté for a few seconds, then carefully add the sherry as it may flambe. Cook the sherry until reduced by half, add the stock and place in oven for 45 minutes, or about 8 minutes a pound for a medium to medium-well meat. (Check for your desired doneness). Pull the pork out and allow to rest for 15 minutes. Place the pan back on the burner and reduce to a nice sauce consistency; finish with the chopped parsley. Slice the pork onto a platter and pour the sauce over the top. Serve with mashed potatoes or boiled new potatoes. view less | |
| FLAVORLEAN FAT™ FLAVEX 201-P™ Pork | The Arnhem Group | Flavex-201™ is a natural and highly functional animal protein flavoring ingredient developed for FAT REPLACEMENT in nutritional meat food systems. When mixed with water, 1:20 ratio, Flavex-201™ forms a viscous “species broth” in a colloid gel matrix, e.g....view more Flavex-201™ is a natural and highly functional animal protein flavoring ingredient developed for FAT REPLACEMENT in nutritional meat food systems. When mixed with water, 1:20 ratio, Flavex-201™ forms a viscous “species broth” in a colloid gel matrix, e.g. Flavorlean FAT™, a cholesterol free-fat approved for use in any “cooked or uncooked” standardized USDA meat and poultry products where flavorings are permitted. view less | |
| GELATIN - 175 BLOOM PORK-SKIN - SOFT CAPSULE | Vyse Gelatin Company | Gelatin - 175 Bloom - Pork-Skin - Soft Capsule has a gel strength of 180 + 10 bloom, a viscosity of 30.0 + 0.6 mps, and a pH level of 4.80 + 0.60. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purifie...view more Gelatin - 175 Bloom - Pork-Skin - Soft Capsule has a gel strength of 180 + 10 bloom, a viscosity of 30.0 + 0.6 mps, and a pH level of 4.80 + 0.60. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Gelatin - 175 Bloom - Pork-Skin - Soft Capsule is soluble in hot water, and insoluble in cold water. view less | |
| Old Plantation® Pork Sausage Seasoning Blend 7 | A.C. Legg, Inc. | Old Plantation® Pork Sausage Seasoning Blend 7 is a mild pork sausage seasoning that contains red pepper, sage and black pepper. Each 8 oz. bag correctly seasons 25 lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork ...view more Old Plantation® Pork Sausage Seasoning Blend 7 is a mild pork sausage seasoning that contains red pepper, sage and black pepper. Each 8 oz. bag correctly seasons 25 lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork Sausage Seasoning Blend 7 is perfect for making wonderful sausages that may be enjoyed alone or as a foundation to a variety of sausage based dishes. view less | |
| GELATIN - 250 BLOOM - PORK-SKIN - MM (MARSHMALLOW) | Vyse Gelatin Company | Gelatin - 250 Bloom - Pork-Skin - MM (Marshmellow) has a gel strength of 250 + 10 bloom, a viscosity of 44.0 + 6.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a p...view more Gelatin - 250 Bloom - Pork-Skin - MM (Marshmellow) has a gel strength of 250 + 10 bloom, a viscosity of 44.0 + 6.0 mps, and a pH level of 4.90 + 0.60. This product is made of dry granules with 99% passing through a #40 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. Pork Skin Gelatin has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less | |
| Pork Skin Collagen (45-50% Liquid Solution) | Nutra Food Ingredients, LLC | Pork Skin Collagen (45-50% Liquid Solution) is a liquid solution of pork collagen produced by controlled enzymatic hydrolysis to be tasteless and flavorless. This product is ideal for use in applications such as sports nutrition, sports beverages, dieteti...view more Pork Skin Collagen (45-50% Liquid Solution) is a liquid solution of pork collagen produced by controlled enzymatic hydrolysis to be tasteless and flavorless. This product is ideal for use in applications such as sports nutrition, sports beverages, dietetic products, nutritional bars, confectionery, dairy products, processed meats, protein shakes, wine, juice, and instant tea. view less | |
| Old Plantation® Pork Sausage Seasoning Blend 10 | A.C. Legg, Inc. | Old Plantation® Pork Sausage Seasoning Blend 10 is a true "Southern Style" pork sausage seasoning. It has a relatively high level of sage, red pepper and black pepper. Some of the red pepper is crushed red pepper so it will be visible in the finished prod...view more Old Plantation® Pork Sausage Seasoning Blend 10 is a true "Southern Style" pork sausage seasoning. It has a relatively high level of sage, red pepper and black pepper. Some of the red pepper is crushed red pepper so it will be visible in the finished product. Each 8 oz. bag correctly seasons 25 Lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork Sausage Seasoning Blend 10 is perfect for making traditional sausages that my be enjoyed alone or as a foundation to a variety of great sausage based dishes. view less | |
| GELATIN 200 BLOOM - PORK-SKIN - SOFT CAPSULES | Vyse Gelatin Company | Gelatin 200 Bloom - Pork-Skin - Soft Capsules has a gel strength of 190 - 205 bloom, a viscosity of 32.0 - 34.0 mps, and a pH level of 4.8 + 0.6. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified...view more Gelatin 200 Bloom - Pork-Skin - Soft Capsules has a gel strength of 190 - 205 bloom, a viscosity of 32.0 - 34.0 mps, and a pH level of 4.8 + 0.6. This product is made of dry granules with 99% passing through a #8 mesh U.S. standard sieve. It is a purified and sterilized collagen extracted from pork-skin. This product has no objectionable odor or flavor. It is soluble in hot water, and insoluble in cold water. view less | |
| Old Plantation® Pork Sausage Seasoning Blend 6 | A.C. Legg, Inc. | Old Plantation® Pork Sausage Seasoning Blend 6 is a combination salt, red pepper, sage, sugar, and black pepper. Each 8 oz. bag correctly seasons 25 lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork Sausage Seasoni...view more Old Plantation® Pork Sausage Seasoning Blend 6 is a combination salt, red pepper, sage, sugar, and black pepper. Each 8 oz. bag correctly seasons 25 lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork Sausage Seasoning Blend 6 is perfect for making great sausages that my be enjoyed alone or as a foundation to a variety of sausage based dishes. view less | |
| Old Plantation® Pork Sausage Seasoning Blend 29 | A.C. Legg, Inc. | Old Plantation® Pork Sausage Seasoning Blend 29 is for those processors wanting to produce a sausage with an intermediate spice level. This blend is a combination of salt, red pepper, sugar, sage and black pepper. Each 8 oz. bag correctly seasons 25 lbs....view more Old Plantation® Pork Sausage Seasoning Blend 29 is for those processors wanting to produce a sausage with an intermediate spice level. This blend is a combination of salt, red pepper, sugar, sage and black pepper. Each 8 oz. bag correctly seasons 25 lbs. of meat, and each 16 oz. bag correctly seasons 50 lbs. of meat. Old Plantation® Pork Sausage Seasoning Blend 29 is perfect for making great sausages that my be enjoyed alone or as a foundation to a variety of tasty sausage based dishes. view less | |
| Roasted Garlic and Chili-Crusted Pork Loin | Christopher Ranch | Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less |
