sing a 'boneless' pork roast, you can skip
t melts (~370F).
Add pork belly and sear until golden
mixing bowl. Add red onion.
Place sugar,
auce, cornstarch, salt, sugar, and red wine. Place mushrooms in the
if using) chopped onions, and red bell pepper; saute for about
br>Leave whole.
Blanch pork and let boil briskly for
lice thinly.
Cube the pork, or chop it up finely
nd saute the onion, pork and red curry paste for 3-4
n bottom of pot, place pork on top of the green
he oil is hot, add pork strips and cook 3-4
ccasionally, until the noodles have cooked through, but are still firm
In a skillet, saute onion, red pepper, celery, and peanuts in butter.
Stir in flour, then add stock.
Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
Add the apple wedges and cooked pork and heat thoroughly.
Serve with hot rice.
In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
Seal bag and marinate in the refrigerate 8 to 12 hours or overnight.
Heat oven to 350\u00b0. Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper towel.
Place cubes in a single layer not touching in a shallow baking pan and bake at 350\u00b0 for 25 to 30 minutes until pork is just tender and lightly browned.
Remove to serving platter or chafing dish and serve hot as an appetizer.
Makes 16 servings.
Mix together all ingredients except the pork chops.
Add pork and coat both sides with marinade and marinate in refrigerator for 2-4 hours.
Drain chops, discarding marinade.
Place in baking dish and roast at 400F in the oven for 20-25 minutes or grill over direct heat for 8-10 minutes, turning once.
Trim any fat from the pork fillet.
In a bowl
re hot.
Add the pork and stir fry until the
ring to boil, then add pork picnic shoulder.
Turn the
Slice cooked pork or use any leftover meat.
Place meat in mixture of all ingredients and marinate for several hours in refrigerator.
175 degrees C).
Combine cooked pork, enchilada sauce, onion powder, 1
n a saucepan, combine cooked pork (or chile verde pork) with green enchilada