Step 1: Rub salt to pork bones, then clean and scald
Pour 1 cup brine in a quart jar. Fill with pieces of raw pork. Do not pack too solid.
Remove air bubbles.
Cold pack 1 hour. When serving meat, roll pieces in flour and fry.
Discard the brine.
This recipe will make brine for 14 to 15 quarts.
p olive oil. Sprinkle the pork generously with salt and brush
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
erries.).
Make sure your canning equipment is scrupulously clean, and
Marinate the pork with the above ingredients
ounds of boned slightly frozen pork butt into approximately 2\" cubes
as 6.
Season the pork with pepper and salt, if
PREPARATION-.
Marinade the pork ribs with 1/4 cup
I first butterfly roast, leaving 1\" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
Remove onto plate and rest 5-10 minutes. I cut into 1-2\" thick slices.
o a boil.
Place pork in slow cooker stoneware and
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
low cooker and top with pork. In a large bowl, mix
re not making chicken fried pork steak here, so lightly is
Salt and pepper pork pieces.
Heat Dutch oven.<
In a large skillet, brown pork on all sides in bacon drippings.
Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
Cover and let simmer for 15 minutes.
Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
Stir in pineapple with canning juices and bring to a boil.
Remove from heat and taste for seasonings, adjusting as needed.
Serve ladled over mounds of hot cooked rice.
f the lettuce, bean sprouts, pork rind, fried shallots, and jicama
Dredge pork cubes in Masa Flour in
owl, mix the celery cabbage, pork, green onions, wine, cornstarch, the
b>canning jar, it will last a long time.
Wrap the pork