Pork Teko Teko Recipes

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)

Steps:

• Preheat oven to 350 degrees F.
• Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
• In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
• Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

PORK TEKO TEKO

Steps:

• Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.
• Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.

SIZZLING PORK TACOS

Steps:

• Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
• Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
• Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
• To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

PORK TEKO TEKO

Steps:

• Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
• Brush with oil and broil about 8 minutes each side.
• To serve, slide from skewer and slice into medallions.
• Serve in sauce garnish with lemon and parsley
• MUSHROOM SAUCE:
• Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
• Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
• Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.