Carsten Schafer


Recipes in category: Dinner-Pork

  1. Geschnetzeltes – Pork in Creamy Mushroom Sauce
  2. McDs like Rib sandwich
  3. Meat on a stick
  4. Slow cook Ribs
  5. Smoky Baby Back Ribs in the Crock-Pot
  6. Spicy Pork and Chilli-Pepper Goulash

  • 0.5 kg [or 1.10231 0.00] lean pork, cut into thin strips
  • 2 tbl [or 29.5736 0.00] extra virgin olive oil
  • 1 small yellow onion, diced
  • 300 g [or 10.2 0.00] fresh white button mushrooms, sliced
  • 3 tbl [or 44.3604 0.00] butter
  • 3 tbl [or 44.3604 0.00] flour
  • 1 cup [or 225 0.00] whole milk
  • 1 cup [or 225 0.00] heavy cream
  • 1 tbl [or 14.7868 0.00] sweet paprika powder
  • 2 beef stock cubes
  • salt and pepper to taste
Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
Add the paprika and crumble in the beef stock cubes and whisk until smooth.
Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
Serve immediately with hot Spätzle or fresh cucumber salad.
Date added:

  • 16 oz [or 453.6 0.00] uncooked pork spareribs meat (cut off the bones from 1 rack)
  • 3 tbl [or 44.3604 0.00] water
  • 1 tsp [or 4.92892 0.00] granulated sugar
  • 3/4 tsp [or 3.69669 0.00] salt
  • 4 6-inch center split white sandwich rolls (Sara Lee makes the perfect size)
  • 1 cup [or 225 0.00] Hunt's Original Barbecue Sauce
  • 8 dill pickle slices
  • 1/2 cup [or 112.5 0.00] sliced yellow onion
1. Combine pork, water, sugar, and salt in a food processor and puree on high speed for 30 to 60 seconds or until completely smooth.
2. Divide pureed pork into 4 equal portions that weigh 4 ounces each. Line a baking sheet with parchment paper or nonstick foil. Using your fingers that have been moistened with water form each portion of pork on the lined baking sheet into rectangles that measure 6 1/2 inches by 3 inches. Gently press another sheet of parchment paper or nonstick foil onto the top of the pork patties and then pop the whole pan into the freezer for a couple hours, or until the pork is frozen solid.
3. When you are ready to make your sandwiches preheat a large skillet or griddle over medium heat. Slice the sandwich rolls to separate the top and bottom half, then brown the faces of the top and bottom roll halves (crown and heel).
4. When the rolls are browned, use the same pan to cook the pork. Cook the pork on one side for 3 to 4 minutes or until browned in spots, then flip each pork patty over and cook for another 3 minutes. Remove all the pork patties to a platter to cool just a bit. The barbecue sauce will stick better if the pork cools down for a minute or two.
5. As pork cools pour 1 cup of barbecue sauce into a large shallow bowl. When the pork has cooled some, use tongs to dip each patty into the barbecue sauce until the pork is completely covered with sauce. Place the pork onto the heel of a sandwich roll, then arrange two pickle slices on the pork. Drop about 2 tbl of chopped onion on the pork, and then top off each sandwich with the crown.
6. Just before serving, zap each sandwich for 15 seconds in your microwave on the highest setting. This will warm the bread as if it had been wrapped in paper like the original.
Serves 4.
Tidbits: If you want a smokier flavor, add 1/4 tsp hickory liquid smoke to the food processor when you puree the meat.

  • 4 lb [or 1.8144 0.00] Pork Tenderloin
  • Marinade
  • 2 onions
  • 1 green pepper
  • 2 tsp [or 9.85784 0.00] garlic powder
  • salt
  • pepper
  • 5 beaten eggs
  • 1 cup [or 225 0.00] dry white wine
  • Coating
  • 2 cup [or 450 0.00] Bread crumbs
Cut Pork tenderloin into chunks and set in bowl
To make marinade--chop 2 onions, green pepper and celery.
Mix with eggs, garlic powder, wine, salt & pepper.
Marinate pork overnight.
Put meat onto skewers and dip in bread crumbs
Brown in hot oil.
Serve or Freeze
Date added:

  • 1 large pkg of side ribs
  • 1 jar of heinz chili sauce
  • 2 onions sliced in rings
  • 1/2 cup [or 112.5 0.00] brown sugar
Cut ribs into sections and place in a oven roaster
Pour chili sauce over top of ribs
Sprinkle brown sugar on sauce
Place onion slices on top of sauce.
Cook in oven at 325 F for 2 1/2 to 3 hours until meat falls from the bone
Serve with mashed potatoes, green beans and salad
Date added:

  • 2 1/2 lb [or 1.134 0.00] baby back pork ribs
  • 1/4-1/2 tsp smoked paprika
  • Glaze: mixture of barbecue and Hoisin sauces (about 1 1/2 tbl each)
Summary: Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these Smoky Baby Back Ribs with a sweet barbecue glaze under the broiler.
Spray inside of crock with nonstick spray. Cut ribs with scissors into 3- or 4-rib chunks and place in crock. Sprinkle with smoked paprika.
Place ribs in crock and cook on HIGH for 5 hours (or LOW for 8-10 hours). Test with a fork to make sure they are tender.
When ready to serve, remove ribs from crock, place them on a foil- or parchment paper-lined baking sheet, brush ribs with mixture of barbecue sauce and Hoisin sauce (mix at ratio of 1:1, or whatever ratio you prefer), and broil or grill ribs to finish them off. Watch carefully so they don’t burn (the sugar in the sauce will burn easily.)
Serves 4.
Quick notes: Amount: You can increase the poundage of ribs if you have more people to feed. Just increase the glaze amount as well, for the finish.
Ingredient: Smoked paprika gives a smoky flavor to whatever it touches. Once you buy some, you will be hooked!
Preparation time: 7 minutes
Cooking time: 5 hours in Crock-Pot, 5 minutes under broiler
Number of servings (yield): 4
Date added:

  • 2 kg [or 4.40924 0.00] pork shoulder off the bone, in one piece, skin off, fat left on
  • sea salt and freshly ground black pepper
  • olive oil
  • 2 red onions, peeled and finely sliced
  • 2 fresh red chiles, deseeded and finely chopped
  • 2 generously heaped tbl mild smoked paprika, plus a little extra for serving
  • 2 tsp [or 9.85784 0.00] ground caraway seeds
  • a small bunch of fresh marjoram or oregano, leaves picked
  • 5 peppers (use a mixture of colours)
  • 280 g [or 9.52 0.00] jar of grilled peppers, drained, peeled and chopped
  • 400 g [or 13.6 0.00] tin of good-quality plum tomatoes
  • 4 tbl [or 59.1472 0.00] red wine vinegar
  • 400 g [or 13.6 0.00] basmati or long-grain rice, washed
  • 142 ml [or 4.9977042 0.00] pot of soured cream
  • zest of 1 lemon
Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid that will fit your meat and other ingredients in snugly, and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!
When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it’s just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes – this will make the rice lovely and fluffy.
Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!