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.
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.
eat. Stir-fry pork in small batches, until pork is well browned
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.
ary the soup with different Chinese type vegetables available. Add some
ll of it.
Fry Chinese sausage in a pan or
baking dish. Add the pork and rub all over to
arger slow cooker. Top with pork and scallion whites. Bring broth
o saucepan.
Add the pork; cook and stir for 2
Slice the pork belly into 2-inch wide
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.
owl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives
Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
Stir.
Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
Cook egg noodles according to package directions.
Serve pork and vegetables over egg noodles.
Rub five spice powder on pork and salt liberally.
Fry
Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry green beans and onion for 1-2 mins. Set aside. Add remaining oil. Stir-fry pork, ginger, cumin and chili flakes for 1-2 mins. Add sugar, soy sauce and thick cream layer from coconut cream. Stir-fry for 1-2 mins, until slightly thickened. Add remaining coconut cream.
Distribute noodles between serving bowls. Top with pork mixture. Garnish with fresh cilantro leaves and lemon wedges.
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.
ogether in a bowl. Add pork; toss until evenly mixed.
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
eices and cut up the chinese sweet pork sausage into bite sized