he fatty side of the pork roast. Rub the reserved garlic paste
lice thinly.
Cube the pork, or chop it up finely
n the skin of the pork shoulder about 2 inches apart
Slit the meat in several places and push a bit of garlic into each cut.
Rub the roast with oregano and black pepper.
To be authentic, use plenty of pepper.
Place in a deep bowl.
Add juice and the shell of one fruit after juicing it.
Marinate in the refrigerator several hours or overnight.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add eggs; stir-fry for 1 minute or until done. Remove from pan.
Add yellow onion to pan; saute 2 minutes or until translucent.
Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
Add rice and soy sauce; stir-fry 2 minutes.
Return eggs to pan; cook 1 minute.
Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
Sprinkle with green onions, and drizzle with sesame oil.
etal blade, combine all roast pork ingredients except pork; blend until smooth.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots,
Using
a high flame, heat a well greased frying pan and add salt.
Scramble egg, add roast pork, onions, bean sprouts and rice.
Stir-fry for 2 minutes.
Add soy sauce, m.s.g. and pepper. Cook
and stir for 1 minute.
Can use chicken, turkey or ham in place of pork.
r cooked rice.
Dice roast pork and onion.
Wash bean
Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
Combine cornstarch and water; add to wok and stir until thickened.
Serve over rice or ramen noodles.
Fry onion in oil until tender, but not browned.
Add tomato sauce and steak sauce, seasoning to taste, and roast pork.
Serve on toasted hamburger buns.
To make the Cuban Roast Pork: Mash the garlic and salt
Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
Preheat oven to 325 degrees F.
Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
Insert a halved garlic clove in each slit.
Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
Let sit for 10 minutes before slicing and serving.
Split bread lengthwise.
Butter one side.
Spread mustard on other side.
Put a layer of ham, then roast pork, then salami and Swiss cheese.
Put dill pickle slices on top.
Cut sandwich into 4 servings and warm.
ub this mixture well into pork, getting it into every nook
00b0C.
Score the inner pork belly with a sharp knife
e netting or strings on pork roast, keeping them intact to use
Preheat the oven to 350 degrees F (175 degrees C).
Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
y 2 inch pieces. Chinese style roast pork can be obtained in Chinatown
n mustard.
Place ham, roast pork, dill pickles, sweet onion, green