Push your taste buds’ boundaries as the holiday season approaches with bold flavors and new spins on classic seasonal favorites, including savory pork recipes.
As host of the Food Network’s “Chopped,” Ted Allen knows a thing or two about experimenting with different flavors in seasonal dishes, making heartburn an occupational hazard in his line of work. That’s why Allen has teamed up with the PEPCID(r) brand and its Tastemakers program to enable foodies in their pursuit of great tastes.
“Whether trying new restaurants or tasting dishes on set, I keep their products on hand because they act fast and last, taste great and prevent my heartburn from getting in the way of enjoying a variety of bold flavors,” Allen said.
Savor these recipes and learn more about how to enjoy end-of-meal moments this holiday season by visiting facebook.com/Pepcid.
Thai Pork and Herb Salad with Crispy Shallots
Prep time: 10 minutes | Cook time: 12-15 minutes | Serves: 1
1 cup grape seed or other neutral oil
1 large shallot, sliced into thin rounds
3 tablespoons fish sauce
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
3 tablespoon oil (from frying shallots), divided
1 small red onion, peeled and sliced into thin 1/2 moons
1 1/2 pounds pork loin, sliced into 1/2 inch slices, each slice quartered
1 cup Thai basil leaves
1 cup mint leaves
1 cup cilantro leaves
3 tablespoons sliced scallion greens
In skillet over medium-high heat, heat oil. Add shallots when it starts to shimmer and stir with slotted spoon until golden brown, about 3-4 minutes.
Remove from heat, drain on paper towels and set aside to garnish top of salad.
In salad bowl, add fish sauce, lime juice, brown sugar and 1 tablespoon oil from shallots and whisk to combine before adding red onion.
Place wok or cast iron skillet over medium-high heat and add 1 tablespoon of shallot oil.
Heat until almost smoking and add half the pork strips and cook for 2-3 minutes per side, turning once so strips brown, and add bowl of dressing.
Repeat with the rest of the remaining pork and mix to combine.
Add basil, mint, cilantro and scallions and toss to combine. Garnish with fried shallots.
Ribs with Homemade Raspberry Chipotle Barbecue Sauce
Prep time: 5 minutes | Cook time: 3 hours, 40 minutes | Serves: 4
4 1/2 pounds pork ribs
Salt and pepper
1 package (6 ounces) fresh raspberries
3 chipotle peppers from a can of chipotles in adobo more if you like things extra spicy
2 tablespoons of the adobo sauce from the peppers
1 tablespoon tomato paste from a tube
5 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
3 cloves garlic, peeled
2 tablespoons water or more if your sauce is extra thick
Heat oven to 400 F.
Place ribs on roasting pan and season with salt and pepper on both sides. Cook for 20 minutes.
Flip ribs and cook for 20 more minutes.
While ribs are cooking, combine remaining ingredients in blender and pulse on high. Once thick, scrape into bowl.
Reduce oven to 325 F and baste ribs with sauce. Cook for another hour.
Repeat twice, basting once an hour.
Serve with extra sauce on the side and plenty of paper towels, as these are finger licking good and messy fun.