A flavourful homemade wonton soup is a short time away with Rick's Rub™ Asian! 






INGREDIENTS:
Wontons
1/2 lb ground pork
1 Tbs Rick's Rub™ Asian
1/2 inch fresh ginger, grated
1 small egg or 1 large egg yolk
2 tsp cornstarch
2 tsp soy sauce
1 /2 cup green onion, thinly sliced
30 pre-made wonton wrappers

Soup
​4 cups low sodium chicken broth
1 clove garlic, smashed
1/4 inch fresh ginger, sliced or smashed
1 Tbs soy sauce
1 Tbs Rick's Rub™ Asian
Extras: thinly sliced mushrooms, grated or thinly sliced carrot, bok choy or other leafy greens, thinly sliced green onion

METHOD:

1. In a large bowl, prepare the wonton filling by mixing the ground pork, Rick's Rub™ Asian seasoning, ginger, egg, cornstarch, soy sauce, and green onion by hand until the filling is smooth and paste-like.
2. Once mixed, allow the wonton filling to rest for 30 mins.
3. To prepare the soup base, simmer chicken broth, garlic, ginger, soy sauce, and Rick's Rub™ Asian in a stock pot to combine the flavours. Once the base has simmered, check the flavour and adjust as necessary. Keep warm.
4. Assembling the wontons: place 1 tsp of the wonton filling in the center of the wonton wrapper. Moisten the edges of the wrapper with a small amount of water and fold to make a triangle, Moisten the longer tips of the wrapper, bring them together and press to seal. Set aside and assemble the remaining wontons.
5. Once the desired amount of wontons are prepared, add wontons and additional vegetables to the simmering broth. Cook until wontons float and the filling is cooked through. Top with thinly sliced green onions.
6. Serve wonton soup and enjoy!

Any extra uncooked wontons can be frozen and will be ready for a quick weeknight meal!

Makes 3-4 small bowls or 2-3 large bowls

It's easy to get into a rut with pork chops. Try something new with Rick's Rub Azteca to wake up your tastebuds!




INGREDIENTS:
4 pork chops
2 Tbs Rick's Rub Azteca seasoning
1 recipe Sauteed Green Beans with Toasted Almonds and Rick's Rub Heat
boiled or steamed BC nugget potatoes

METHOD:

1. Heat saute pan or grill to medium-high heat
2. Rub each pork chop with 1/2 tsp Rick's Rub Azteca seasoning until coated
3. Place each pork chop in pan or on grill to sear, then turn down heat to medium to allow to cook through. Remove pork chops from heat once cook through and allow to rest for 5 minutes
4. Steam or boil fresh BC nugget potatoes until middle is tender

Serve with Sauteed Green Beans with Toasted Almonds and Rick's Rub Heat, and BC nugget potatoes
Serves 4

This sweet and savoury ham will definitely make sure you know you’re in for a holiday treat. The clove, ginger, and Chinese five spice will bring the flavour to your Christmas table.




 
INGREDIENTS:
1 bone-in ham, 8 to 10 lbs
¼ cup Dijon mustard
¼ cup real maple syrup (not table syrup)
¼ cup brown sugar, packed
2 tsp Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 325F
2. In a small bowl, mix Dijon mustard, maple syrup, brown sugar, and Rick’s Rub Asian seasoning to create a paste
3. Coat ham with paste and place in shallow roasting pan
4. Cover and bake for 2 hours
5. Uncover and continue to bake for another hour or until internal temperature reaches 140F
6. Cover loosely if ham browns too quickly.
7. Let stand about 10 mins before slicing

 
Enjoy with potatoes au gratin and steamed vegetables.
Serves 6

Chef Rick


For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.





INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
 
METHOD:

1. Preheat oven to 450F
2. Slice garlic cloves into large slices and toss with Rick’s Rub Asian
3. Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
4. Rub pork roast with remaining Rick’s Rub Asian seasoning
5. Allow meat to stand for 10 mins
6. Place pork roast in a roasting pan and place into preheated oven. Cook for 45 to 60 mins or until an instant-read thermometer registers 130F when inserted into the thickest part of the roast, avoiding bones. Start checking the temperature after 40 mins to gauge the progress as each oven cooks differently
7. Once temperature is reached, remove from oven and let to rest for 10 mins, allowing the internal temperature to rise to 140F. NOTE: this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned or prefer your pork cooked longer, cook to 140F and the internal temperature will rise to 150F

 
Serve with Gratin Potatoes and steamed carrots
 
Serves 4-5

Chef Rick


For this easy Asian inspired pork chop dinner, you will need to ask your local butcher for Centre Cut chops. This is the most popular cut from the pork loin since it is so flavourful and will satisfy you cravings for “the other white meat.”





INGREDIENTS:
4 Centre Cut pork chops
4 tsp Rick’s Rub Asian seasoning
Snow peas
Brown Rice
 
METHOD:

1. Heat grill, frying pan, or broiler to medium heat
2. Rub each pork chop with 1 tsp of Rick’s Rub Asian seasoning and let stand for 10 mins
3. Oil the grill or pan and place pork chops on heat
4. Sear the meat for 2 mins, then reduce heat to medium-low and grill for 8-10 mins on each side until done.

Serve with brown rice and snow peas.
Serves 4

Create juicy and flavourful pork chops with the exotic blend of Moroccan spices.
 






INGREDIENTS:
2 pork chops, bone-in or boneless
1 tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat grill to medium heat
2. Sprinkle each pork chop with ½ tsp Rick’s Rub Moroccan seasoning and gently rub until evenly covered
3. Place seasoned pork chops onto grill and cook until the meat releases from the grill, about 4 mins. Flip and cook on the other side for another 3 mins. When internal temperature reaches 135F, remove from grill and allow to rest for 10 mins

 
Serve with rice and a green salad
Serves 2

For this easy pork sliders recipe, use your slow cooker to come home to a hot meal with minimal preparation.
 





INGREDIENTS:
2 pork blade steaks
1 Tbs Rick’s Rub Original seasoning
1 onion, sliced
Your favourite BBQ sauce
 
METHOD:

1. Put the sliced onions into the bottom of the slow cooker liner
2. Rub the pork steaks with 1 Tbs of Rick’s Rub Original seasoning and place pork steaks on the bed of onions
3. Cook on low for 8 hours (or high for 4 hours)
4. Take the pork out of the slow cooker and remove any bones or excess fat. Shred the meat into bite-sized pieces with a fork
5. Remove the liquid and strain out the onions. Put onions back into the slow cooker with the shredded meat. Coat the meat and onions with your favourite BBQ sauce and make the meat as saucy as you like!
6. Cook in the slow cooker for another 10 mins, to heat the BBQ sauce

 
Serve with coleslaw on a crusty bun
Serves 4