large resealable bag. Place pork pieces in marinade and turn
large, shallow bowl. Place pork roast into marinade and cover
nd brown sugar.
Score pork shoulder 1/8 to 1
1/2-inch cubes. Place pork cubes in a large resealable
o 2 months.
Pork:
Place pork in a sealable baggie
smooth paste. Cover the pork with the mixture and leave
killet on high heat. Cook pork until seared on all sides
t up, then add the pork shoulder.
Place the zipped
ink peppercorns. Spread over the pork and leave to marinate for
large bowl. Add the pork and toss to coat well
Combine soy sauce thru garlic in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
Heat grill to medium high.
Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until cooked thru.
Left overs can be kept int the fridge for up to 2 days, freeze for longer storage.
Place pork in a flat glass dish.
Combine the pineapple juice, cinnamon, ginger and salt. Pour over pork,.
Cover and refrigerate 2-12 hours.
Coat a grill with cooking spray and preheat for 5 minutes.
Grill pork for 3 minutes. Top each tenderloin with a pineapple slice.
Grill 2-3 minutes longer, or until done.
Garnish each tenderloin with slivered almonds and cilantro.
Put the pork chops in a large sealable
erbs and season. Toss the pork steaks in the marinade, cover
In a large resealable plastic bag, combine the first eight ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side, or until they reach 160 degrees F. Serve.
Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
Shake to mix.
Add pork tenderloin to bag and marinade 4-24 hours.
Cook on grill or oven.
Oven setting is 375, usually 25 minutes per pound.
Pork is done when thermometer reads between 140 and 160 degrees.
I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.
Toast garlic for garnish and set aside.
Prepare marinate. Mix pork, oyster sauce, soy sauce, canola oil, garlic, and water. Marinate for 1 hour or longer.
Saute marinated pork until brown.
Serve with garlic as garnish.
our rice container.
Butterfly pork and add stuffing. Tie with
ized resealable plastic bag, place pork loin first and then remaining
In a large resealable plastic bag, combine the vinegar, wine, 1 tsp oil, chili powder, horseradish, dill, garlic powder, and salt. Add the pork chops. Seal bag and turn to coat. Refrigerate for eight hours or overnight, turning occasionally.
Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until a meat thermometer reads 160 degrees.