Season each piece of pork on one side with salt and pepper.
In a small bowl, combine the orange zest, pecorino, and parsley.
Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
Starting at one end, carefully roll the pork to form a very thick'cigar'.
Wind a long piece of string around the roll many times and secure with a knot.
Repeat with remaining pieces Bake for about 4 hours in a 300 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.
Place pork between two sheets of heavy
p olive oil. Sprinkle the pork generously with salt and brush
Mix together bread crumbs, cheese, garlic, egg and parsley to make a paste.
May need to add a little water to make stuffing workable.
Pat stuffing on meat and keep about 1/4 inch away from sides of meat.
Roll and secure with toothpicks.
Brown meat; drain fat.
Pour over spaghetti sauce and simmer for 1 1/2 to 2 hours.
Boil spaghetti about 1/2 hour before braciole is done. Serve spaghetti as side dish with braciole and top off with sauce. Serves 2 to 4.
Remove toothpicks before serving.
Wash meat and pat dry.
Pound very thin.
Season with a little salt and pepper.
For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
Spread a thin layer of stuffing on each slice of meat.
Roll up and tie with cooking or cotton string.
Heat oil in pan over medium heat till hot.
Brown the meat on all sides until cooked.
Set aside to add sauce when ready to serve.
Remove strings before adding sauce.
Melt 1 tablespoon butter or margarine in a pan.
Add the onions that have been sliced into thin rings.
Let them wilt, but make sure they do not become golden.
In a frying pan, brown the pork loin chops on both sides with the remaining tablespoon of butter, salt and pepper.
Place the loin chops on the bed of onions in a baking dish.
Place on each chop a slice of Swiss cheese and the diluted tomato sauce, together with pats of butter. Cover with aluminum foil.
Place in hot oven for 40 minutes. Serves 2.
Marinate the pork with the above ingredients
Step 1: Rub salt to pork bones, then clean and scald
ounds of boned slightly frozen pork butt into approximately 2\" cubes
as 6.
Season the pork with pepper and salt, if
PREPARATION-.
Marinade the pork ribs with 1/4 cup
I first butterfly roast, leaving 1\" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
Remove onto plate and rest 5-10 minutes. I cut into 1-2\" thick slices.
o a boil.
Place pork in slow cooker stoneware and
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
re not making chicken fried pork steak here, so lightly is
Salt and pepper pork pieces.
Heat Dutch oven.<
f the lettuce, bean sprouts, pork rind, fried shallots, and jicama
Dredge pork cubes in Masa Flour in
owl, mix the celery cabbage, pork, green onions, wine, cornstarch, the
he rind until resembles crackling (pork rind), taking care not to