Pulled Pork Ragu
Pork Dumplings Wrapped in Zucchini

Pulled Pork Ragu

1 ¼ lb. pork tenderloin

1 28 oz. can crushed tomatoes

5 cloves garlic, smashed

1 7 oz. jar roasted red peppers, drained

1 teas. olive oil

2 sprigs fresh thyme

2 bay leaves

1 Tbsp, fresh parsley, chopped

salt and pepper to taste

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Season the pork with salt and pepper.  Place a Dutch-oven over medium-high heat and add the oil and garlic.  Sauté the garlic for about 1-1 ½ minutes until it is golden brown. Remove the garlic from the pan using a slotted spoon.  Add the pork to the Dutch oven and brown the pork for about 2 minutes on each side. Add the tomatoes, red peppers, thyme, bay leaves ½ tablespoon of the fresh chopped parsley and the browned garlic to the pan.  Bring this mixture to ta boil. Reduce the heat to low, cover the pan, and cook until the pork is tender and shreds easily with a fork, about 2 hours. Remove and discard the bay leaves. Shred the pork using two forks.  Return the shredded pork to the pan. Top the ragu with the remaining parsley.

Ragu may be made in a slow cooker.  Follow the above directions for the garlic and browning the pork.  Transfer the garlic and pork to a slow cooker together with the tomatoes, red peppers, thyme, bay leaves and ½ tablespoon of the fresh chopped parsley.  Cook on low for about 8 hours. Remove and discard the bay leaves. Shred the pork and top the ragu with the remaining parsley.

Recipe makes 10 servings  Estimated WW Smart points 1 per serving

Recipe is Keto Friendly

 

Pork Dumplings Wrapped in Zucchini

2/3 lb. ground pork

12 oz. Napa cabbage leaves, roughly chopped

¼ cup minced green onions

5-6 medium zucchini

1 teas. salt

1 Tbsp. grated ginger

¼ teas. ground white pepper

1 ½ Tbsp. reduced sodium soy sauce

1 Tbsp. rice wine

2 Tbsp. sesame oil

minced green onion for serving, optional

crushed red pepper flakes for serving, optional

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Preheat oven to 400 degrees F.  Spray a baking sheet with cooking spray.  Place the cabbage leaves in a food processor and pulse until finely minced.  Set the minced cabbage on a large thin kitchen towel in the sink and sprinkle the cabbage with salt.  Allow the cabbage to sit for 10-15 minutes. After the 10-15 minutes wrap the cabbage in the towel and squeeze out the excess moisture.  Set cabbage aside. Place the ginger, pork, green onions, pepper, soy sauce, rice wine and sesame oil in a bowl and mix well. Add the cabbage to this mixture and combine very well.  Slice the zucchini into 1/16-inch thick strips using a mandolin. Place 1 strip down and then place another strip down on top of the first strip to create a cross shape. Add 2 more zucchini strips on an angle to create an 8-cornered star shape.  Spoon about 2 tablespoons of the filling into the center of the zucchini star. Bring the ends of the zucchini strips together laying them over the filling. Turn the dumpling over so the seam side is down and arrange the dumpling on the prepared baking sheet.  Repeat with the remaining zucchini strips and filling. You should have 18-20 total dumplings. Place baking sheet in preheated oven and bake for about 15 minutes until the dumplings are firm and the edges start to brown and turn crisp. Transfer dumplings to a serving platter and sprinkle with green onion and red pepper flakes, if desired.  Serve dumplings with soy sauce.

Recipe makes 4 servings  Estimated WW Smart points 6 per serving

Recipe is Keto Friendly