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Kimchi Stew

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Kimchi Stew
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Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Kimchi Stew
Print Recipe
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
  2. Set a large pot over medium-high heat and add the sesame oil.
  3. Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
  4. To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
  5. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
  6. Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes

Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.

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Cider Pork Stew

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Cider Pork Stew
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This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
  2. Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.

  3. Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
  4. Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.

  5. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
  6. Stir in the mustard and sage and season with salt and pepper.
 Enjoy.
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pork tinga recipe featuring chipotle peppers and indiana kitchen premium pork boston butt pork shoulder

Pork Tinga

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pork tinga recipe featuring chipotle peppers and indiana kitchen premium pork boston butt pork shoulder
Pork Tinga
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Equally fantastic as a stew or scooped onto tortillas to make tacos, pork tinga is a deliciously smoky recipe featuring chipotle peppers, chorizo and Indiana Kitchen pork shoulder!
Servings Prep Time
24 tacos 10 minutes
Cook Time
6 hours
Servings Prep Time
24 tacos 10 minutes
Cook Time
6 hours
pork tinga recipe featuring chipotle peppers and indiana kitchen premium pork boston butt pork shoulder
Pork Tinga
Print Recipe
Equally fantastic as a stew or scooped onto tortillas to make tacos, pork tinga is a deliciously smoky recipe featuring chipotle peppers, chorizo and Indiana Kitchen pork shoulder!
Servings Prep Time
24 tacos 10 minutes
Cook Time
6 hours
Servings Prep Time
24 tacos 10 minutes
Cook Time
6 hours
Ingredients
Servings: tacos
Instructions
  1. Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
  2. When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
  3. Taste and season with salt if you think it needs it.
  4. Serve with warm tortillas, crumbled fresh cheese, and avocado.
Recipe Notes

If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.

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Indiana Kitchen Orange Glazed Baked Ham

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This orange baked ham recipe captures the flavors of fall perfectly!

Indiana Kitchen Orange Glazed Baked Ham
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Servings Prep Time
35 Servings 15 Minutes
Cook Time
1 Hour
Servings Prep Time
35 Servings 15 Minutes
Cook Time
1 Hour
Indiana Kitchen Orange Glazed Baked Ham
Print Recipe
Servings Prep Time
35 Servings 15 Minutes
Cook Time
1 Hour
Servings Prep Time
35 Servings 15 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
Instructions
  1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
  2. Mince the garlic in a food processor fitted with the steel blade.
  3. Add the marmalade, mustard, brown sugar, orange zest, and orange juice to food processor and process until smooth.
  4. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
  5. Serve hot or at room temperature.
Recipe Notes

Recipe adapted from the Food Network

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Bacon-Cheddar Twice-Baked Potatoes

Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes

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Bacon-Cheddar Twice-Baked Potatoes

Things just got real with these creamy, cheesy, crunchy twice-baked potatoes!

Bacon-Cheddar Twice-Baked Potatoes
Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes
Print Recipe
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Bacon-Cheddar Twice-Baked Potatoes
Indiana Kitchen Bacon-Cheddar Twice-Baked Potatoes
Print Recipe
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
8 Potato halves 45 minutes
Cook Time
1 hour 20 minutes
Ingredients
Servings: Potato halves
Instructions
  1. Heat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
  3. While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
  4. Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
  5. When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
  6. Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
  7. Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
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Garlicky Sweet Mini Pork Bites

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These tiny bites pack a big punch of delicious pork flavor. Perfect atop a bed of greens or tossed with rice.

Garlicky Sweet Mini Pork Bites
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Garlicky Sweet Mini Pork Bites
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large baking dish, gently toss cubed pork, salt, pepper, onion, and olive oil.
  3. Cover the dish with aluminum foil, and bake for 1 hour.
  4. Remove dish from the oven. Stir together and add garlic, honey and chili flakes. Gently toss pork bites to mix in the honey and garlic.
  5. Replace aluminum foil on baking dish. Return to the oven for 30 minutes.
  6. Remove aluminum foil, stir the pork around, and bake uncovered for 45 minutes.
  7. Remove pork from oven. Let dish cool for five minutes. Sprinkle with chopped, fresh parsley and sesame seeds. Serve immediately.
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Grilled Pork Tenderloin and Dried Cherry Salad

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Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad
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Grilled Pork Tenderloin and Dried Cherry Salad
Print Recipe
Ingredients
Pork
Salad
Dressing
Servings:
Instructions
  1. Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
  2. Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
  3. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
  4. Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
  5. While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
  6. Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
  7. Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
  8. In small jar, shake all dressing ingredients to emulsify.
  9. When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.
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