Place pork cubes in shallow glass baking dish. Combine marinade ingredients. Mix well. Pour over pork and marinate for 2 and a half hours.
Threat cubes (4 or 5) on skewers. Place on grill over low heat and cook 8-10 minutes. Turn and cook another 8-10 minutes.
To make sauce: Combine ingredients in saucepan. Bring to a boil and simmer 5 minutes, stirring constantly.
Place indificual servings of pork cubes and peanut butter sauce at each place setting.
Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve. Saute carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender. Stir in onions and green beans and heat through, about 5-7 minutes.
Mix all ingredients except for the pork.
Add the pork to marinate 2 hours at room temperature (or longer in the refrigerator); turning meat occasionally.
If using pork cubes, place on water soaked skewers.
Grill until done, about 5 minutes per side.
Serve with rice or herbed new potatoes.
In a large skillet, heat vegetable oil over medium heat.
Brown pork cubes for 6 to 8 minutes stirring occasionally.
Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
Serve warm.
Heat olive oil in a large skillet. Add pork cubes and season generously with poultry seasoning, garlic powder, and black pepper. Cook until pork is no longer pink.
Add onions and mushrooms, and saute until onions are translucent.
Stir in the two cans of mushroom soup & gravy mix. Simmer on low for fifteen minutes.
Serve over top of mashed potatoes or noodles.
In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook green peppers and onions until tender.
Stir i chili powder; cook 1 minute.
Add pork cubes, tomato paste, vinegar, brown sugar, mustard, Worcestershire and 1 cup water.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 2 1/2 to 3 hours, stirring often, until meat falls apart with a fork.
With 2 forks, pull meat into shreds.
Serve on buns.
Makes about 7 cups, or enough for 14 sandwiches.
About 8 1/2 hours before serving:
In 5-quart slow cooker, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, salt, dry mustard and Worcestershire.
Cover and cook on high at 300\u00b0 for 8 hours. With wire whisk, stir mixture until meat is shredded.
To serve, line 6-inch long rolls with leaves of lettuce.
Fill with beef mixture; sprinkle with chopped tomato.
Makes 12 sandwiches.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours.
Stir with fork until meat is shredded.
Line sub rolls with Boston lettuce; fill with meat mixture.
Sprinkle with chopped tomato.
Makes 12 sandwiches.
1/2-inch cubes. Place pork cubes in a large resealable plastic
Salt and pepper pork pieces.
Heat Dutch oven.<
Dredge pork cubes in Masa Flour in plastic
epper; mix well.
Add pork cubes, close bag and shake to
n a Dutch oven. Dredge pork cubes in seasoned flour, brown on
lat bottom bowl, add tofu cubes and toss so that soy
Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
Simmer for 1 to 1 1/2 hrs till meat is tender.
Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. In true Czech tradition, garnish w/a dollop of sour cream as desired. Just too easy, isn't it?.
NOTE: This *Cooks Tip* was noted: \"For a more substantial soup, dbl the amt of rice (or barley).\".
1. Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes,, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of 8 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze
ausage to a bowl. Add pork cubes to the same pan; season
paste and rub the pork with the garlic paste.
Coat pork cubes with taco seasoning.
Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides.
Add salsa and preserves.
Reduce heat to low, cover and simmer 15-20 minutes.
n a large bowl. Add pork cubes to the bowl and thoroughly