Spices used for many Cajun-styled pork dishes are easy to find in kitchen pantries.
The good news about spices used in many Cajun-style pork dishes is that they are easy to find in kitchen pantries. The simple variation in spices depends on the style of pork dish, from fried pork chops to pan fried pork (eaten with noodles or rice,) to grilled pork. Using each spice in the right combination and moderation is key, especially hot and peppery seasonings. The combination usually consists of sage, basil, paprika, white and/or black pepper, cayenne pepper, cumin and garlic.
Herbs
Sage, usually in the form of rubbed dried sage leaves, is used in moderation for this spice blend. For every four pork chops use about ½ tsp. or 1 tsp. for 1 lb. of pork chops. The same quantity goes for basil. Other herbs, such as oregano and thyme, can be used in the same quantity as well.
Heat
Cajun-style cooking is well known for its heat, due to its pepper-based spices. For Cajun pork spice blend, different peppers are used, giving the meat several layers of heat. These ingredients include paprika, ground black, white and cayenne peppers. Most recipes call for the peppers in their powdered form and used in ½ tsp. measurements for the whole dish. Add more or less according to your preference.
Savory
Seasonings, such as ground cumin, garlic and nutmeg, are used to bring out the flavors of the other spices. Cumin has a powerful flavor, so does garlic powder and nutmeg. Start with ½ tsp. measurements of each and adjust to your liking.
Oils
Although oils are not officially a spice, the type of oil used will have a great impact on the flavor of the food. The commonly used oils are olive oil or butter. Olive oil is better for deep frying and butter ads a layer of flavor for pan-fried or sauteed dishes.
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