Beat eggs lightly.
Heat the oil in a wok over high heat.
Add the green onions and eggs, and stir for 10 to 20 seconds.
Add rice and the diced pork; stir briskly for 2 minutes.
Season with salt and soy sauce; mix well and serve.
Trim fat off pork and cut meat into
th the dressing. Let sit for 15 minutes, toss again and
Place the bonless country style ribs in the glass dish
For corn relish.
Fry bacon
This was my mom's recipe for pork chops. I do not add
If using pork country-style ribs, cook, covered, in boiling water 45 to 60 minutes. Drain.
If using venison ribs, do not precook.
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
slow cooker. Place the pork roast into the slow cooker
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork chops in a
Mix pork belly with cooking wine, oyster
he marinade and decide for themselves.
For stuffing combine the following
For more than 60 plus years I have ate pork ribs and sauerkraut
Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes.
Simmer covered for one hour until meat is tender. Drain and reserve sauce.
Heal oil in skillet. Brown meat on all sides. Transfer to serving dish.
Pour off remaining oil in skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan. Remove bay leaf. Pour sauce over meat and serve.
Carefully take out bone and meat of whole chicken without tearing the skin.
Marinate chicken skin with soy sauce and lemon. Grind or chop chicken meat.
Mix ground pork, sliced vienna sausage, cheese, pickles, scrambled egg, soy sauce, dash of salt and pepper.
Mix ingredients well; tightly stuff chicken skin so that boiled egg should be in the middle.
Close tightly the opening of stuffed chicken.
Bake at 325\u00b0 for 1 hour and 25 minutes.
Combine the pork chop breading ingredients - flour, Parmesan