We Sell Wholesale - Retail Bison Meat and Wholesale
Retail Berkshire Hogs, and Pork in North America.
SERVICE - INTEGRITY - AFFORDABILITY

Pork Recipes

Delicious, Healthy Bison in some of our favorite bison recipes from Quill Creek Farms and local customers who are willing to share some of their favorites with us.

Mobirise

We Sell Wholesale - Retail Bison Meat and Wholesale
Retail Berkshire Hogs, and Pork in North America.
SERVICE - INTEGRITY - AFFORDABILITY

Oven Roasted BBQ'd Baby Back Ribs

Ingredients
     1 rack of pork baby back ribs.
     Dry rub - Make it yourself or purchase at your local grocery store
     4 tablespoons brown sugar
     1 tablespoon kosher salt
     1/4-1/2 teaspoon black pepper
     1 tablespoon garlic powder
     1/2 tablespoon onion powder
     1 tablespoon dried oregano
     1-2 tablespoons chili powder and then mix all together
Preparation
1. Remove the Membrane.
2. Put dry rub all over ribs front and back.
3. Wrap the ribs in heavy duty foil and place in refrigerator until ready to cook.
4. When ready, preheat oven to 250 degrees F (120 C) on a cookie sheet or other shallow pan.
5. Cook for 2 to 2 1/2 hours.
6. Remove from oven and brush some BBQ sauce on them.
7. Leave foil open, place back in oven at 350 F (175 C) for 30 minutes.
8. Make sure they do not burn due to the sugar. Remove from oven, enjoy.

Roasted Pork Belly


Ingredients
    2 pounds pork belly with skin
    1 to 2 tablespoons extra virgin olive oil
    Kosher salt
    freshly ground black pepper
Preparation
1. Preheat the oven to 350 F (175 C)
2. Use a sharp knife to cut strips 1/4 to 1/2 inches apart. Cut through rthe skin and fat only.
3. Rub the pork all over with Kosher salt and freshly ground black pepper.
4. Drizzle with olive oil and run into meat.
5. Place the pork on a rack in a backing pan (to catch excess fat) skin side up.
6. Roast the pork for 2 to 21/2 hours or until meat is very tender.
7. Raise the oven temperature to 425 F (220 C)
8. Place the meat back in the oven for about 20 minutes longer to crisp the skin.
9. Remove from the oven, let rest for 15 minutes and slice thinly using cuts as a guide.

Sweet and Sour Pork

Ingredients
  Ingredients
    • 1 pound boneless pork butt, cut into 1 inch cubes
    • 1 teaspoon soy sauce
    • 1/4 teaspoon salt
    • 2 medium onions, chopped
    • 1 egg white
    • vegetable oil for frying
    • ½ cup cornstarch
    • 3 stalks celery, cut into 1/2 inch pieces
    • 1 green bell pepper, cut into 1 inch pieces
    • 1 medium onion, cut into wedges
    • 1 cup water
    • ¾ cup white sugar
    • ⅓ cup apple cider vinegar
    • ¼ cup ketchup
    • ½ teaspoon soy sauce
    • 1 (8 ounce) can pineapple chunks, do not drain
    • 2 tablespoons cornstarch
Preparation
1. Place pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10-12 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok or large frying pan over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
5. In a large saucepan, mix water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended. 

Pork and Mushroom Lettuce Wraps

Ingredients
    6 pork chops (boneless)
    1 egg
    1 tablespoon water
    1/4 cup flour
    3/4 cup bread crumbs
    1 teaspoon paprika
    1 teaspoon parsley (dry)
    1/2 cup chicken broth
    1/2 cup sour cream
    1/2 teaspoon dill (dry)
    1/2 teaspoon flour
    3 tablespoons vegetable oil
    salt
    pepper
Preparation

1. In a nonstick skillet place 1 tablespoon oil and heat on medium high,
2. Add mushroom, stirring occasionally until golden brown around 8 minutes.
3. Stir in remaining oil, garlic and onions for about 30 seconds.
4. Add pork and saute, breaking up all the meat into small pieces until just cooked (to maintain juiciness) about 3 minutes.
4. Add carrot or parsnip, bell pepper to skillet until vegetables soften.
5. Stir in rice, soy sauce and sesame oil, cook, stirring constantly for about three minutes.
6. Divide the mixture among lettuce leaves, serve.

Slow Cooker Pulled Pork

Ingredients
 • 1 (3 lb.) boneless pork shoulder.
 • 1 onion, chopped
 • 1/2 cup low-sodium chicken broth or water
 • 2 cups bottled or homemade barbecue sauce
 • 2 tablespoons mustard
 • 2 tablespoons honey
 • 1 tablespoon soy sauce
 • Salt and pepper
Preparation
1. Remove the Membrane.
2. Put dry rub all over ribs front and back.
3. Wrap the ribs in heavy duty foil and place in refrigerator until ready to cook.
4. When ready, preheat oven to 250 degrees F (120 C) on a cookie sheet or other shallow pan.
5. Cook for 2 to 2 1/2 hours.
6. Remove from oven and brush some BBQ sauce on them.
7. Leave foil open, place back in oven at 350 F (175 C) for 30 minutes.
8. Make sure they do not burn due to the sugar. Remove from oven, enjoy.

Pork Schnitzel with Sour Cream Sauce

Ingredients

    6 Quill Creek Farms pork chops (boneless)
    1 egg
    1 Tablespoon water
    1/3 cup flour
    1 teaspoon paprika
    1 teaspoon dried parsley
    1 cup bread crumbs
    1/2 cup sour cream
    1/2 cup chicken broth
    1/4 teaspoon dry dill
    3 tables spoons vegetable oil
    salt
    pepper


Preparation
1. Wrap each pork chop in plastic and gently pound with a meat meat mallet
2. In a small bowl combine bread crumbs, parsley and paprika.
3. In another small bowl lightly beat egg and water.
4. Season with salt and pepper
5. In a Large skillet heat oil over medium-high heat.
6. Coat the chops in flour, then dip in the egg mixture, and then coat with bread crumbs. Cook over moderately high heat until well browned (about 5 minutes), then turn and cook until browned and cooked through (about 3 minutes).
7. In a small saucepan, mix flour and broth until smooth. Bring to a simmer, add sour cream and dill, season with salt and pepper and heat until thickened, about 3 minutes (do not boil, or sour cream will curdle).
8. Spoon the sour cream sauce on top of the pork chops and serve.

Bacon Wrapped Pork Tenderloin

Ingredients
    1/4 cup balsamic vinegar
    2 tablespoons honey
    2 tablespoons minced-to-a-paste garlic
    2 tablespoons chopped fresh oregano
    2 tablespoons chopped fresh thyme
    1 Quill Creek Farms pork tenderloin (2 to 4 pounds)
    Salt and freshly ground black pepper ; to taste
    10 to 12 slices thick-cut bacon
    Olive or vegetable oil as needed
    Plastic wrap
Preparation
1. Thoroughly rub and coat the tenderloin with the garlic and herb mixture, then season it with salt and pepper.
2. Stir together the garlic, oregano, and thyme.
3. Stir together the vinegar and honey for the glaze; set aside
4. On the plastic wrap layout the bacon strips side by side.
5. Place the tenderloin on the bacon strips and lift the plastic on both sides of the tenderloin to cover it.
6. Roll the tenderloin until the edges are on the bottom of the roast. Trim the end of the bacon if necessary.
7. Heat a large sauté pan over high heat. Add a drizzle of olive oil and heat until it starts to ripple.
8. Place the tenderloin, seam-side down, in the pan. Sear until the bacon is browned, about 2 minutes. Turn the tenderloin and sear the remaining sides, about 2 minutes per side.
9. Place the tenderloin in a roasting pan and coat it with the glaze.
10. Roast the tenderloin until the internal temperature reaches 135°-145°F, 60º C, on a thermometer, 8 to 10 minutes. Let the tenderloin rest for 5 to 10 minutes.
11. Slice and serve

Marinated Pork Chops

Ingredients
     6 bone-in Quill Creek Farms pork loin chops (1 inch thick and 8 ounces each)
     1/3 cup low-sodium soy sauce
     1/4 cup white vinegar
     3/4 cup olive oil
     1/4 cup white vinegar
     2 tablespoons Worcestershire sauce
     1 tablespoon lemon juice
     1 tablespoon Dijon mustard
     1 teaspoon salt
     1 teaspoon pepper
     1 teaspoon dried parsley flakes
     1 garlic clove, minced
Preparation
1. In a large resealable plastic bag, combine all ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
2. Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. 

Address

Box 400
Quill Lake, SK.,
CA. S0A3E0


Contacts

Email: support@quillcreekfarm
Phone: 306-383-3900
Store 306-287-0303

Links

Quill Creek Bison
The Whole Buffalo.ca

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