The Party Starts Here! Try these delicious Spiced Pork in Parmesan Cups.
When we start to think about planning a holiday party, the appetizers are a great place to start. Here are a few fabulous new bites to try. They are all made delicious with the main ingredient… pork!
See the complete story in the HOLIDAY 2013 issue of EatInEatOut magazine.
SPICED PORK IN PARMESAN CUPS
Author: Lori
Serves: 16 finished cups
Ingredients
- 1 lb (500 g) ground pork
- 1 onion, finely chopped
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- salt and pepper
- 1-398 mL can tomato sauce
- 2 cups coarsely grated Parmesan
- 2 cups arugula leaves
- Mini Tartlet Pan
Instructions
- TO MAKE CUPS:
- Preheat oven to 425ºF. Line a baking sheet with parchment. With a pencil, draw 3” circles on the parchment. Spread 2 tsp of grated Parmesan to fill each circle.
- Bake for 2-3 minutes or until just lightly golden. Remove from oven and allow to cool 1-2 minutes. To make bowls, carefully lift each warm circle off the parchment with a spatula and press into a mini-tarlet pan to form a cup.
- Allow them to cool.
- TO MAKE FILLING:
- In a large fry pan over medium-high heat, sauté pork and onions, breaking up with the side of a spoon to make a small crumble. Add oregano, basil,
- parsley and continue until pork is cooked through. Stir in tomato sauce and season with salt and pepper to taste.
- TO ASSEMBLE:
- Into each Parmesan cup, add a few arugula leaves and top with a Tbsp of pork mixture.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
These look delicious, but I’m assuming you can’t eat the parchment cups. In this case, wouldn’t it be better to make the cups with pastry?
Jackie
That’s the great part about this recipe Jackie, the cups are made of PARMESAN CHEESE! They are totally edible… and yummy!
Thanks, Lori,. Feeling a bit silly that I didn’t realize that. Would the recipe work with the grated Parmesan from the supermarket, or is it better to grate it yourself?
Jackie
I don’t think it will work with the super-fine grated (like Kraft). It needs to be coarse fresh grated.
Could you make the Parmesan cups well ahead of time or do they need to be made the same day?
Yes you can make them a few days in advance. I would recommend you keep them in the refrigerator in a well sealed container. You don’t want them to dry out in the air.
These are so easy and delicious. They were loved by my women’s group.
So glad to hear that Mary!!!
Hi, this recipe looks great, I understand being able to make the parmesan cups ahead, as ai would like to take this dish to friends would I be best to assemble at my friends house, I would like them to be lightly heated.
Hi Karen. I would make all stages ahead. At the party, let the pre-made cups come to room temp. Heat the meat mixture until hot in the microwave. Assemble.
Thanks Lori, will do
Is there a vegetarian option?
Sure! Why not try finely chopped Cremini or Portobello mushrooms as a substitute for the ground pork. Sauté, to cook just like the pork.Tell us how you like them…
What would be the best way to keep these warm?
I would keep the filling separate from the cups. Warm up and fill just before serving. If you try to keep the filled cups warm for a long time, the bottoms will get soggy from the filling.
Hi Lori.
I’m also going to make these for a party – however I’m supposed to have a “matching alcoholic beverage” to go with them. Any ideas what would be the best match…thanks!
The salty and spicy flavour would be great with a sparkling drink – like Prosecco.
I am going to try these for a church event tomorrow. How many does this recipe make?
I have updated the recipe, it will make 16 cups.