nd mustard in a large bowl; add pork. Toss pork in sauce to coat evenly
Coat pork in sauce. Heat an oiled wok or large frying pan over medium-high heat and stir-fry pork for 5-6 mins, or until cooked and sticky (add 3-4 tbsp water, if necessary). Set aside.
Wipe wok clean then return to heat and cook onion for 1-2 mins, or until softened. Add vegetables and stir-fry for 2 mins. Return pork to pan and cook for 2 mins, or until vegetables are tender. Serve with egg fried rice.
ulienne as picture shown. Soak in water with a bit of
oney, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme
Combine water, pork loin, onion, salt, and garlic in a large pot.
Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until
Rub -- In a small bowl, add the
orcestershire sauce, lemon juice and herbs stir to combine, pour in the
ll sauce ingredients together in bowl. Set aside.
2. Cut pork into
Bring a
full pan of water to a boil.
Add one piece of pork at a time.
Once pork is completely done, remove from the water. Mix
the soy sauce and mustard together.
Dip the pork in sauce. Place
pork
on
a
large
piece of lettuce and add slices
of celery.
Carefully
roll the pork and celery up in the lettuce. This dish is nonfattening, so serve and enjoy!
Heat 2T of oil in a heavy pan, add onions and fry for 10-15 min, stirring occasionally until softened and lightly colored.
Cut the pork in to chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.
Stir in the paprika, cook briefly, then add the stock and bring to a boil.
Cover and cook for 35 min, until the pork is tender.
Stir in the creme fraiche and cornstarch and simmer for a further 2 minutes.
Preheat oven to 250.
Combine first 3 ingrdients in a saucepan on the stovetop. Bring to a boil and then reduce heat and simmer for 5 minutes.
Place pork in a ovenproof dish and pour onion mixture over top.
Cover and cook for 3 hours or until meat is tender and falling apart.
Sauce can be thickened for a rich onion gravy.
Place roast in crock pot. Brush with BBQ sauce.
Cook on low setting for 8 to 10 hours.
Just before serving, remove any fat then use a fork to shred all the meat.
Stir together all remaining ingredients (I just mix in my measuring cup), and pour over pork. Toss pork in sauce.
Scoop onto sandwich with slotted spoon (to avoid soggy buns).
Put dry rub on pork night before. Let sit in fridge all night.
Place the pork in a slow cooker; pour the root beer over the meat.
Cover and cook on low until well cooked. I turn the meat over half way through cooking because the top since it isn't submersed in the cooking liquid isn't as tender. It takes about 6-8 hours.
Drain meat well and shred. Place back in the crockpot or in a bowl stir in one bottle of barbecue sauce and serve on buns.
*****If you don't have rootbeer substitute water and fill till it covers the meat.
In a large skillet over medium heat, brown pork in 1 1/2TB oil. Season it with salt and pepper to taste, then transfer to the slow cooker. Add remaining oil skillet and saute onion, garlic, bell pepper, and jalapeno till the onion is trranslucent. Place the saute veggies on top of pork, then add green sauce and broth. Cover and cook on low heat for about 6 hours, or until the pork is tender. Remove pork and let it rest for about 5 minutes before slicing.
side to chill.
Saute pork in a large skillet until it
In large saucepan or Dutch oven, brown pork in oil; drain off oil.
Add the first 1/2 cup cider and onion.
Bring to boil. Reduce heat, cover and simmer for 40 minutes, or until meat is tender.
Combine cornstarch, brown sugar, salt and cinnamon in a bowl.
Blend in the remaining 1/2 cup cider and vinegar.
Add to pork mixture, along with apple.
Cook and stir until mixture is thickened, then cook and stir about 2 minutes more.
Serve over hot rice or warm noodles.
Makes 4 servings.
Combine all ingredients in a large saucepan and heat.
Tear pork with fingers or a fork and submerge in sauce. Reduce heat to low and letter simmer till meat is heated, approximately 15 minutes.
Fry pork in hot oil until brown. Add onions, green onions and garlic.
Fry until brown. Add ginger, brown sugar, soy sauce, 1/2 cup water and salt. Be careful how much salt as soy sauce is salty. Cover and simmer 20 minutes. Serve hot. Serves 4 to 6.
In a large saucepan or Dutch oven, brown pork in hot oil; drain off fat.
Add 1/2 cup of the cider and the onion.
Bring to boiling; reduce heat, cover and simmer for about 40 minutes, or until meat is tender.
In a bowl, combine cornstarch, brown sugar, salt and vinegar.
Add to pork mixture, along with chopped apple. Cook and stir until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Serve over hot cooked rice.
Makes 4 servings.