TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Combine all ingredients, except pork, in a bowl and mix
Place pork loin in a large ziploc bag.
Mix marinade ingredients
tablespoons of the marinade.
Place pork in shallow dish and
reparation:
To make the marinade, combine the first 8 ingredients
Prepare Pork for Slow Cooking (1 day):
Combine marinade ingredients.
t pork tenderloin in a large Ziploc plastic bag.
Make marinade by
Preheat oven to 350.
Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
Pour the corn/tomato mixture from the skillet over the pork chops.
Cover with foil, and bake for 45-50 minutes or until pork is cooked through.
ix well and add pork, marinade several hours or as I
Generously salt and pepper the pork shoulder; let meat come to
Place pork in a marinade of thyme, fennel seeds, garlic
tablespoons Place the pork tenderloin and marinade in a Ziplock bag
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Place pork in a glass baking dish and then pour ginger beer over pork.
Sprinkle with salt (it will foam up).
Sprinkle sliced pepper over the top of the pork and then sprinkle liberally with cumin.
Cover and let marinade at least 1 hour (turn meat 1/2 way through).
Remove pork from marinade and grill or pan fry, but be careful not to over cook.
Add in ground pork; cook until the pork is no longer
Trim fat from pork.
Cut pork into 1/2-inch pieces.<
br>Remove from heat; cool marinade to room temperature.
Using
moking and brown pork in batches.
Transfer pork to a bowl
n a Dutch oven. Dredge pork cubes in seasoned flour, brown
o 325\u00b0F. Season the pork with salt and black pepper