Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots, and
etal blade, combine all roast pork ingredients except pork; blend until smooth.
Use leftover or cooked rice.
Dice roast pork and onion.
Wash bean
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
br>Then place your chopped leftover roast scattered on the Doritos.
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.
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.
lice thinly.
Cube the pork, or chop it up finely
Halve pork lengthwise. Combine remaining ingredients in large bowl. Add pork; turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425\u00b0F. Drain pork, reserving marinade. Place pork on oiled wire rack in a baking pan.
Roast, uncovered, for 30 mins. Reduce oven temperature to 350\u00b0F.
Roast pork, uncovered, for 1 hour more or until browned and cooked through, brushing occasionally with reserved marinade. Let stand, covered, for 10 mins before slicing.
nd green onions.
Add Chinese cabbage and cook for 3
Melt butter in a large skillet on medium heat. Saute onions 8-10 mins, until golden and tender.
Add potatoes, pork, prunes and parsley; mix well. Press down firmly in pan. Cook over low heat 10-15 mins, until firm, crisp and golden on the underside.
Invert hash onto a large plate. Cut into wedges. Top with fried eggs. Serve with baby spinach and applesauce.
nto individual grains).
Dice roast pork.
Beat eggs.
Heat
re using leftover beef).
Chop the stems of the chinese kale
00b0C.
Score the inner pork belly with a sharp knife
Roast a 2 pound fresh pork butt at 325\u00b0 for 1 hour.
Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
Arrange berries, peaches, pork, salad, walnuts and onion on serving plates (or in a serving bowl).
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad just before serving, tossing well.
Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
Turn down to low and serve when you're ready to eat.
Serve over egg noodles, rice, or mashed potatoes. Enjoy!
Brown pork in small amount of oil; add 1/2 cup water.
Cover and simmer until tender, about 60 minutes.
Drain pineapple, reserving the juice.
Combine sugar, cornstarch, pineapple chunks, green pepper and onions.
Cook 2 to 3 minutes.
Serve over rice. If using leftover pork, it only takes about 10 to 15 minutes to warm through.