Pork Side Dishes Ideas

Pork is one of the widely eaten meats all across the globe. It is mainly because of the variations that can be made to the pork recipes as well as the unique taste offered by different portions or cuts of pork. Grill it, roast it or bake it! Cook it in whichever way you like, it is surely going to leave you licking your fingers! Have you ever thought about the pork - apple connection? There are several recipes that call for cooking pork in cider. Moreover, applesauce is often served with pork dishes. Certainly! There has to be some link between them! The tangy and savory taste that the combination offers, must be the reason behind it. But there are many more side dishes that can be served with pork dishes. Let us have a look at some pork side dishes.

Pork Tenderloin Side Dishes
Pork tenderloin can be cooked in a variety of methods. Roast it or grill it! It is that cut of pork, which is tender and succulent and simply satiates one's taste buds, irrespective of the recipe used. Do not forget to glaze the pork tenderloin you have prepared. You could use barbecue sauces, fruit preserves, jams or jellies, reduced fruit purees and juices. Roasted cherries, apples, peaches, blueberries and pineapples do great with pork tenderloin! Maple glazed salads is one of the best pork side dishes! Baked potatoes, sauteed garlic asparagus, baked marinated vegetables, cheddar broccoli souffle and green apple salad are some other good pork side dishes!

Pulled Pork Side Dishes

Although it is a traditional dish from North Carolina, pulled pork is enjoyed by people in many parts of the world. It is made from pork shoulder, smoked on the grill over a hardwood fire. Pulled pork sandwiches are also quite common and serve as a great dish for a large crowd. Here are some pulled pork side dishes that can be added to the meal!

• Cheese potatoes
• Roasted garlic mustard potatoes
• Brussels sprouts
• Baked beans and Cole slaw
• Pasta salad
• Rosemary potato wedges

Pork Chops Side Dishes

Here are some side dish ideas to go with pork chops or specifically pork loin chops. I'm sure you will love these pork loin side dishes:

• Homemade applesauce
• Green bean casserole
• Cranberry sauce
• Baked sweet potatoes
• Creamed corn
• Macaroni and cheese

BBQ Pork Side Dishes

Barbecue, of any kind, is incomplete without dishes like cole slaw, potato salad or BBQ beans. There are scores of pork side dishes other than the three favorites mentioned above. Here are some:

• Corn bread
• Strawberries or bananas with cream
• BBQ green veggies
• Grilled corn on the cob
• Fried rice with shrimps
• Mandarin orange salad
• Scalloped potatoes

Pork Roast Side Dishes

Pork roast is a common dish prepared for many occasions like family gatherings, friends get together etc. The tender and succulent pork roast is enough to tickle your taste buds. But how can you forget the side dishes to go with pork roast recipes! Try some of these:

• Curried green tomatoes
• Brandied cranberries
• Green bean casserole
• Scalloped potatoes
• Sweet and sour cabbage
• Salads

Pork Side Dish Recipes

Applesauce
Ingredients:

• 3 lbs apples, peeled cored and quartered
• Lemon juice
• Lemon peel
• Cinnamon stick
• ¼ cup dark brown sugar
• ¼ cup white sugar
• ½ teaspoon salt

Directions:
Mix all the above ingredients in a large pot and add 1 cup of water to it. Cover and bring to boil. Allow it to simmer on low heat for 20 to 30 minutes. Remove the pot from heat and remove the lemon peel and cinnamon stick. Serve hot! It is one of the most common side dishes for pork!

Brandied Cranberries
Ingredients:

• 1 can of fresh or frozen cranberries
• ½ cup brandy
• 1 ½ cup sugar
• 2 tablespoon shredded orange zest

Directions:
In a square baking dish, mix together, cranberries, sugar, brandy and orange zest. Bake uncovered, in a preheated oven at 325 degrees, for about an hour or so, until most of the liquid gets evaporated, stirring occasionally. It is one of the best side dishes with pork.

Grilled Corn on the Cob
Ingredients:

• Fresh corn in their husks
• Butter

Directions:
Place the corn in their husks on the hot grill, charcoal or gas, at about 550 degrees. Turn the corns occasionally until the husks are charred evenly on all sides. This may take about 15 to 20 minutes. Remove form the grill and let it stand for 5 minutes. Remove the charred husks and silk from the corn using a hand towel. Serve hot with butter! This is one of the all time favorite pork side dishes!

This was all about pork side dishes! The above pork side dish recipes can go with any pork dish and can fetch you loads of compliments! So go ahead! Enjoy the complete pork meal!

Grilled Vegetable Recipes

Both vegetarians and non-vegetarians enjoy grilled vegetables equally. Vegetables are easy to grill and they would either make an amazing side-dish, starters or a whole meal. Remember, to cut or slice the washed vegetables in small and consistent pieces. You could use kebabs skewers or heavy-duty aluminum foil for grilling small vegetables. However, large pieces of vegetable could be placed directly on the grill. Another point to keep in mind is never leave the vegetable grill unattended because the cooking time for vegetables is less. Try out these easy grilled vegetable recipes.

Grilled Vegetable Kebabs with Homemade Croutons
Ingredients

For vegetable Kebabs

1 onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1-cup halved mushroom
½ cup olive oil
¼ cup red wine/vinegar

For croutons

¼ cup olive oil
4 slices freshly baked bread
Herbs and spices of your choice

# You need 4 skewers and a sheet of heavy-duty foil

Preparation - grilled vegetable kebabs

In a wide-mouthed bowl blend vinegar and oil and keep it aside. Slice the bell peppers and zucchini into wide pieces. Cube the onion into 12 pieces. Arrange the vegetables by alternating them on 4 large skewers. Marinate the kebabs by rubbing the mixture of oil and vinegar. Leave it undisturbed for minimum 15 minutes. Place the skewers on a medium hot coal and grill for 10-12 minutes or till the vegetables turn slightly brown or tender. The kebabs should be served hot.

Preparation - Croutons

Homemade croutons are tastier compared to the one’s bought from a food store. Whisk the herbs and spice along with olive oil. Spread this flavored oil on both sides of the bread before arranging them on a heavy-duty foil. Place the foil on the top rack of the pre-heated grill and grill at 300 degree Celsius for 30-45 minutes or till they become crisp and dry.

Serve it along with the hot grilled vegetable kebabs and sauce. Grilled vegetables are highly nutritious and a healthy diet.

Grilling Corn Cobs with Husks

Ingredients

4 corncobs with husk
4 tbsp soft butter (keep it out for an hour)
4 tsp powdered black pepper
Ground paprika and salt to taste.

Preparation

The corncobs have to be cleaned before using. Without detaching from the stem of the corncob, separate the husks. The corn silk could be removed by pulling them off from the kernels. Apply butter along the entire length of the corncob and sprinkle the same with salt, pepper and paprika. Cover the corn with husks and tie the end of the husks with kitchen twine. Repeat the same procedure for the remaining corncobs.

Cover the husk handles with heavy duty foil and place it on a low flame to prevent burning. Turn the corncob once in 5 minutes. The entire cooking time would take 15-10 minutes. When it is ready, the color of the husk would turn dark brown and would be a bit charred.

A Tip: Soak the corncobs with husks in cold water for an hour before grilling them. This would prevent the husks from burning and the corn from becoming tough and dry.

Chicken Gyoza

Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients. The filling ranges from ground pork, chicken, or beef. Vegetable such as chopped cabbage is often added to enhance the flavour.

This chicken and mushroom gyoza recipe uses "ethnic-friendly" ingredients-chicken, cabbage and mushrooms. As most Singaporeans love spicy food, add some chili oil to the soy vinegar dip to give it that extra kick.

Ingredients :
• 300 gr skinless and boneless chicken thighs
• 2 dried shitake mushrooms
• ½ cup cabbage, finely chopped
• 1 stalk spring onion, finely chopped
• 1 tablespoon cooking sake
• ½ teaspoon salt
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 3 dashes white pepper powder
• 1 pack gyoza wrappers
• 1 tablespoon cooking oil
• ½ cup water, for steaming
• ¼ cup water, for sealing

Soy vinegar dipping sauce :
• 1 tablespoon soy sauce
• 3 tablespoons black vinegar
• 1 teaspoon chili oil (optional)

Directions :
1. In a small bowl, soak the dried shitake mushrooms with warm water until they turn soft. Squeeze the water dry, discard the stems and cut the mushrooms into tiny pieces.
2. Mix the dipping sauce ingredients in a small sauce dish and set aside.
3. Ground the chicken meat with a mini food processor and transfer into a bowl.
4. Add the chopped cabbage, spring onion and mushrooms into the chicken.
5. Add salt, soy sauce, sesame oil, white pepper powder and mix the ingredients well.
6. Place a gyoza wrapper onto your palm and place 1 teaspoon of filling in the middle of the wrapper.
7. Lightly dab your index finger into the ¼ cup of water and circle your finger all around the outer edge of the wrapper.
8. Pleat and fold the wrapper (starting in the middle). Make sure the gyoza is sealed tight. Repeat the same until the filling is used up.
9. Turn on your stove and set to medium heat. Add 1 tablespoon of oil into a non-stick pan.
10. Place all gyoza in the pan and cover it with the lid. Pan-fry the gyoza for 5 minutes or until the bottoms turn brown.
11. Add ½ cup of water into the pan and turn the heat to high immediately. Cover the lid to steam and cook the gyoza for another 3-4 minutes, or until the water dries out.
12. Transfer the gyoza out onto a plate and serve immediately with the soy vinegar dipping sauce.

For 4-6 servings