Peel plantains and cut into diagonal slices, about 1-inch thick.
Place plantains and diced salt pork in a pot with water to cover.
Let soak for 10 minutes.
Drain and wipe dry both plantains and salt pork.
Place salt pork in a hot skillet or frying pan (no extra oil is necessary).
Stir-fry over high heat until pieces are browned and crisp (about 5 minutes) and put aside.
This is known as the chicharron or pork crackling.
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.
Score pork skin, best to have your butcher do this.
Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
he roast.
Cook the pork roast for 6 hours on
s not well insulated, this recipe may not work for you
n medium heat add the pork cracklins (chicharrones). Lightly fry them
n medium bowl.
Lay pork belly flat, skin side down
mount of sauce is perfect for the recipe.).
Add remaining ingredients
Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
The mixture should hold together quite well and not crumble. If it does, ...
Score pork skin, best to have your butcher do this for you.
place pork in colander and pour boiling water over to open skin. Dry thoroughly then place in fridge for 1-2 hours.
Remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over pork and into slits.
The flavour is magnificent. Use your own judgment on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate hot oven.
lanket that should resemble a pork checkerboard.
Shake bbq rub
For Pork Filling: In a dutch oven
oil and salt; pour over pork. Cover and cook on low
Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
peppercorns, and fat. Shred the pork and set aside.
You
Prepare Shredded Savory Pork and Chile Colorado as directed.
round.
Combine the ground pork, salt, pepper and sage in
Plunge the pork into a pan of boiling
Generously salt and pepper the pork shoulder; let meat come to