hen starting to cook this recipe.
Keep a bowl handy
Combine ground pork, ginger, finely chopped chili, 2 tsp black pepper, sesame seeds, 1 tbsp fish sauce and cilantro. Shape into 12 patties. Cover with plastic wrap and chill for 15 mins. Heat a large frying pan over medium-high heat. Brush patties with oil and cook for 2-3 mins per side, or until cooked.
To make chili dipping sauce, combine sliced chili, remaining fish sauce, lime juice and sugar. Serve with pork meatballs and lime wedges.
Make barbecued pork: Preheat oven to 350F and
Preheat oven to 350.
Cook BBQ pork according to package directions.
Arrange tortilla chips on large oven safe serving platter.
Mix ranch dressing and cream cheese.
Layer BBQ pork, ranch/cream cheese dressing and corn on top of tortilla chips.
Sprinkle with shredded cheese and jalapenos. Bake at 350 for 10-15 minutes or broil until cheese melts.
Heat oven to 400\u00b0F.
Separated onion into rings.
Heat a medium non-stick skillet over medium heat.
Add onion rings and cook 3 minutes to soften slightly.
Meanwhile, heat container of BBQ pork in microwave as package directs for 2 minutes.
Lay pizza crust on pizza pan or cookie sheet.
Spread with softened onions, BBQ pork, and top with cheddar cheese and jalapeno peppers.
Bake at 400\u00b0F for 12 minutes or until pork is heated through and cheese is melted.
Cut into wedges and serve hot.
Combine pork, soy sauces, white pepper, ginger,
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
put 1 T. ish of pork, 1t. onion and green chili
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
nd saute the sausage and pork chops until brown, about 10
edium bowl and add the pork, fish sauce, salt, sugar, and
efore serving the ragout, season pork hocks with salt, pepper, cinnamon
he marinade and apply more pork dry rub.
Prepare your
Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.
Make the homemade noodles (recipe #27344)earlier with parsley and
ub ingredients; rub all over pork. Cover and refrigerate for at
Combine pork, 1 tbsp soy sauce and garlic. Shape tablespoons of mixture into balls and chill 20 minutes.
Heat oil in a wok or large frying pan on high. Stir-fry meatballs in 2 batches, 4-5 minutes each batch. Remove and set aside.
Stir-fry bok choy, broccoli and snow peas 1-2 minutes. In a small bowl, combine remaining soy sauce, sugar and sesame oil. Add mixture to wok and toss until bubbling. Add meatballs and orange segments; cook 1-2 minutes.
Sprinkle with chives and serve with rice and sweet chili sauce.
o break up. Add ground pork and 1/2 each of
Combine ground pork, 2 tbsp oyster sauce, soy
br>Mix together cooked pasta, pork, and BBQ sauce. ( at this time