Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
Add remaining ingredients and simmer until heated thoroughly.
Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Step 1: Rub salt to pork bones, then clean and scald
r>1/2 pound ground pork
1 TB dried savory
combine the ingredients in a food processor and pulse to form
p olive oil. Sprinkle the pork generously with salt and brush
salt and pepper in a food processor or blender, place 2
o 2 months.
Pork:
Place pork in a sealable baggie
In a food processor, puree the cilantro, mint,
If you have a food processor: Add the orange juice,
Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
Drain pork fillets from marinade, reserve marinade.
Put pork on wire rack over baking dish.
Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
Remove from oven, put on board and allow to cool.
Cut pork into diagonal slices to serve.
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
ixes are available at Asian food stores.
I like the
Marinate the pork with the above ingredients
A 7-pound bone-in pork shoulder roast will yield about
maining rub all over the pork, patting it onto the
food processor. Pulse until smooth; reserve chilled.
For the Pork
mall bowl; set aside. Place pork in a separate small bowl
ngredients in a blender or food processor.) Set aside.
Trim
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center.
Baste occasionally while cooking.
Slice in 1/2-inch thick slices to serve.