Prairie Flavors Cooking with Pork By Laura Araujo


Boneless, skinless chicken breast is the go-to meat for many people. But, for a little variety, try incorporating more pork into your menu this month! Like chicken breast, pork loin is lean and can be prepared a number of ways, including grilled, baked and slow roasted. Brining lean pork helps it retain moisture as it cooks (see OKL’s digital edition for instructions). Other cuts, like pork shoulder are tougher and require longer, slower cooking. For more pork recipes visit Oklahoma Living’s digital edition: www.ok-living. coop.


Cuban Roasted Pork Serves 6 to 8


✓ 4 to 5 pound bone-in pork shoulder ✓ Kosher salt and black pepper


Cuban Roasted Pork Photos by Laura Araujo


For the marinade: ✓ ½ cup orange juice ✓ ¼ lime juice ✓ ½ cup olive oil ✓ 8 cloves garlic, minced ✓ 1 tablespoon dried oregano ✓ 2 teaspoons ground cumin


Place the pork shoulder into a plastic zipper bag. Combine the marinade ingredients and pour over the pork. Seal the bag and refrigerate over- night, turning the bag occasionally. To cook, pre- heat the oven to 325°F. Remove the pork from the bag and season liberally with salt and pepper. Place it into a roasting pan, skin side up, with 1 cup of the marinade. Bake for 2 to 2 ½ hours until the internal temperature reaches 170°F. Al- low the pork to rest for 10 minutes before carv- ing. Leftover pork can be used to make Cubano Sandwiches (see facing page for recipe).


Thai-Style Pork and Noodles Serves 4 to 5


✓ 1 pound pork loin ✓ 4 scallions, thinly sliced ✓ 2 carrots, julienned ✓ 2 cups julienned red cabbage ✓ 4 ounces mushrooms, sliced ✓ 1 small zucchini, julienned ✓ ½ red bell pepper, julienned ✓ 8 ounces rice noodles or thin spaghetti noodles ✓ ¼ cup chopped cilantro ✓ 1/3 cup chopped peanuts ✓ Lime wedges


Thai-Style Pork and Noodles 24


For the marinade: ✓ ¼ cup rice vinegar ✓ ¼ cup fi sh sauce ✓ ¼ cup low-sodium soy sauce ✓ ¼ cup water ✓ 1 tablespoon lime juice ✓ 3 tablespoons olive oil ✓ 1 tablespoon sesame oil


✓ 2 tablespoons chili sauce, such as Sriracha ✓ ¼ cup brown sugar ✓ ¼ cup honey ✓ ¼ cup natural creamy peanut butter ✓ 1 tablespoon grated ginger ✓ 4 cloves garlic, minced or grated


Cut the pork into strips, about ¼ inch thick and 3 inches long. Combine the marinade ingredi- ents and whisk well to combine. Refrigerate half of the marinade for use later. Place the pork into a plastic zipper bag with the other half of the marinade. Allow the pork to marinate in the refrigerator overnight. To cook, place the mari- nated pork into a large skillet over medium-high heat with the scallions. When the pork is cooked through, add the vegetables, starting with the fi rmest (carrots, cabbage, mushrooms) fi rst and cook until tender; add remaining vegetables (zucchini, bell peppers) and cook briefl y, about 2 minutes, or until tender. Cook noodles ac- cording to package directions; drain and return to the pot. Add the reserved sauce and the pork and vegetables. Garnish with cilantro and pea- nuts; serve with lime wedges.


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