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.
ot, in boiling water, separate cabbage leaves.
Once all possible
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.
Prepare Pork broth first, before starting to
Combine chopped shrimp, pork, cabbage, egg, cornstarch, shallots, soy sauce and sesame oil. Place 1 tsp mixture in the center of each wrapper. Gather sides of wrapper around filling, pleating edges together but leaving top open. Place a piece of reserved shrimp on top of each dumpling.
Deep-fry dumplings until golden brown. Remove with a slotted spoon and drain on paper towels.
br>Separate and blanch the cabbage leaves for 3 minutes in
till be crisp.
Add pork, cabbage and pea pods to the
Mix together ground pork, rice, garlic and onion. Take a leaf of cabbage and put meat in the center. Tuck in sides and roll up, secure with a toothpick.
Place tomato soup in a pot along with water. Place cabbage rolls in pot and boil lightly for at least 1 1/2 hours or until cooked through. Sauce will thicken as it cooks.
oil and salt; pour over pork. Cover and cook on low
220 degrees C).
Place pork in a medium saucepan. Cook
Combine ground pork, cabbage, egg, spring onions, 1 tablespoon
he roast.
Cook the pork roast for 6 hours on
n clean wok, stir-fry cabbage in 2 tablespoons heated oil
In 4 1/2-quart Dutch oven, brown pork cubes in hot cooking oil. Drain off excess fat.
Stir in rest of ingredients except sour cream.
Bring mixture to boiling.
Reduce heat; cover and simmer 40 minutes or until meat is tender.
Remove bay leaf.
Season to taste with additional salt and pepper.
Top each serving with a dollop of sour cream.
Makes 5 to 6 servings.
Cook noodles and set aside.
Shred cabbage, carrot, celery and onion or cut into small pieces.
Cut meat into small pieces. Brown meat in skillet with very little oil.
Add garlic and lightly brown it.
Add water and bring to a boil on medium heat. When meat is tender, add carrot, cabbage and celery.
Bring to boil, adding a little more water if needed.
Add rest of ingredients, including cooked noodles.
Cook slowly, stirring all ingredients together.
Serves 4.
Stir together pork, cabbage, green onions, teriyaki sauce and
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.
large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil
peppercorns, and fat. Shred the pork and set aside.
You
Prepare Shredded Savory Pork and Chile Colorado as directed.