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.
Prepare Pork broth first, before starting to make
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
trips.
Slice the salted pork into thin pieces.
Cook
Place pork butt, onion, 5 cloves garlic,
Cook ketchup, pork broth, vinegar, mustard and apple jelly about 30 minutes.
Add diced or sliced pork.
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic.
Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat.
Remove from grill when done (170\u00b0, about 1 hour on low heat). Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
ooker. Top with pork and scallion whites. Bring broth, water, soy sauce
Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.
ater to a boil. Add pork and return to a boil
1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.
Trim fat from the chicken and ribs and chop them into large pieces.
Place them in a large pot with the water. Add the ginger and scallion knots.
Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
Add the wine and return to a boil, simmer for 2-3 minutes.
This recipe requires a simple prep.
In a bowl, toss the pork slices with the salt, pepper,
ooker. Top with pork and scallion whites. Bring broth, water, soy sauce
Rub five spice powder on pork and salt liberally.
Fry
ll of it.
Fry Chinese sausage in a pan or
In a food processor, finely chop ginger and garlic.
Add scallions; coarsely chop.
Remove from the processor; set aside. In the same processor work bowl, coarsely chop the carrots; remove and set aside.
Add the Chinese cabbage; coarsely chop.
In a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat until hot but not smoking.
Add the ginger, garlic, scallions and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.
baking dish. Add the pork and rub all over to