ut not all fat from pork.
Cube pork into bite sized pieces
Cube pork, sprinkle with salt and pepper and set aside.
Cube onion and
ups of water, the bouillon cube, char siu, and green onion
Step 1: Rub salt to pork bones, then clean and scald
ight.
Chop first onion, cube pork, chop garlic, and chop cilantro
Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapenos, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
Add cumin and chicken broth then stir. Add salt and pepper to taste.
Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.
Combine ketchup, lemon juice, brown sugar, soy sauce and minced onion in a bowl.
Cube pork and marinate for at least 30 minutes or overnight.
Remove meat from bowl.
Prepare pie dough (2 crusts).
Cube pork (fresh).
Roll in flour and put into bottom crust in pie pan.
Sprinkle in 1 teaspoon flour, nutmeg and salt.
Cover with water; put on top crust and crimp.
Carefully put in preheated oven.
Bake at 350\u00b0 for 1 1/2 hours or until done.
Cube pork loin in 1-inch cubes.
Mix all ingredients well. Put in heavy plastic bag.
Marinate 30 minutes or more.
Thread pork onto 4 to 6 skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning).
Grill over hot coals 10 to 12 minutes, turning often.
Baste frequently with marinade.
Serves 4.
1. Cube pork into 1/2-inch chunks.
n high heat. Cook the pork for 8 mins until browned
p olive oil. Sprinkle the pork generously with salt and brush
ustard over both sides of pork chops. Heat a large frying
Rub both sides of pork chops with mustard. Season. Heat
ver medium heat, add the pork in batches and brown for
Preheat oven to 325\u00b0F. Heat oil in a large Dutch oven then sear pork, working in batches if necessary. Place all pork in pan and add spring onions and chilies and cook for 1-2 mins, stirring. Add flour and cook briefly then gradually add 3 cups water. Add chili sauce, chopped tomatoes, beans, sweet corn, paprika, cayenne pepper and crushed bouillon cube. Cover and transfer to oven for around 2 hours, until meat is very tender. Remove from oven and adjust seasoning. Sprinkle with parsley to serve.
arge bowl, dissolve the stock cube in boiling water. Whisk in
Heat butter in a saucepan, add pork and saute for 3-4 mins. Season then remove from pan. Add shallots and carrots and saute for 1-2 mins. Add morels, morel soaking liquid, wine, crushed bouillon cube and 1/2 cup water. Cover and simmer for 10-15 mins. Add cream then cornstarch slurry. Add pork and bring to a boil. Simmer for 2-3 mins, stirring. Season. Serve with pappardelle.
MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
Refrigerate at least 2 hours up to overnight, turning meat occasionally.
Prepare outdoor grill.
Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
Baste the steaks frequently with marinade while cooking.
o a smooth batter. Add pork and stir to coat well