Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
Cook garlic until golden brown, not burnt!
Remove garlic.
Add pork neck bones, brown, put garlic back in the pot.
Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
The last half hour add cheese. Freezes very well.
Season.
Spread stuffing over pork. Roll up tightly and secure
owder. Rub all over the pork and place in a roasting
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.
Heat 1 tbsp oil in a large saucepan over high heat, cook pork for 3-4 mins, until browned. Set aside. Add remaining oil, saute onion and garlic for 2-3 mins, until tender. Add spices and cook for 1 min. Return pork to pan. Add soup, stock and apricot juice. Bring to a boil, reduce heat and simmer, covered, for 40 mins. Remove lid and simmer for another 15-20 mins, until pork is tender. Add cilantro.
Serve over rice, sprinkled with almonds and reserved cilantro.
Heat 1 tbsp oil over high heat. Cook pork neck for 3-4 mins, until browned. Set aside. Add remaining oil and saute onion, ginger, garlic and sambal oelek for 2-3 mins. Add spices and cook, stirring, for 1 min, until fragrant.
Return pork to pan. Add evaporated milk, chicken stock and apricot juice. Simmer, covered, for 40 mins. Uncover and simmer for another 15-20 mins, until pork is tender. Add chopped cilantro. Serve over steamed rice, sprinkled with toasted sliced almonds.
his mixture into the pork neck bones; set the neck bones and remaining
hours.
Place pork shoulder, pork loin, and pork neck bones in the
make small incisions into the pork. Rub in mixture and season
Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
Place neck bones and water in pressure
Season the pork with salt and black pepper.
ish over moderate heat. Add pork and cook for 2-3
Rub garlic and pepper over pork. Secure with butcher's twine at 3/4 inch intervals to form into an even shape.
Heat oil in a large Dutch oven over high heat. Cook pork until browned all over then remove from dish. Cook bacon, onions and caraway, stirring, until onion is soft and bacon is lightly browned. Return pork to pan along with beer, beans and stock. Simmer, covered, for 2 hours, or until beans and pork are tender. Remove pork from pan. Add cabbage and cook, stirring, until just wilted.
Serve pork with bean mixture.
dd to the soup.(original recipe says this will make 1
ven over high heat. Brown pork. Set aside. Add onion, thyme
Toss pork in 1/2 cup flour;
o 375\u00b0F.
Toss pork in flour, shaking off excess
eat. Working in batches, sear pork for 2-3 mins. Set