Preheat oven to 325\u00b0.
With paring knife, make several small slits at intervals on pork.
Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture.
Brush several times during roasting.
Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185\u00b0.
Remove from oven; wait 20 minutes before carving.
Garnish with watercress and bananas, baked in orange juice.
alt and pepper.
Remove pork from oven and fill cavity
Bring rack of pork and pork belly to room temperature; pat
Preheat the oven to 450\u00b0F.
Tuck the rosemary into the string around the pork. Place pork in large roasting pan. Rub with oil, then salt. Roast for 40 mins, or until rind blisters. Drain excess fat from dish.
Reduce oven temperature to 350\u00b0F. Roast pork for 1 hour.
Transfer pork to platter. Cover loosely with foil; let stand for 15 mins before carving.
br>Drain the juice off of the pineapple rings.
Put
nife, cut along length of pork loin without cutting all the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
alsa jars of water to slow cooker.
Place pork roast on
o choose a fatty piece of pork and ask your butcher to
Place pork roast in roasting pan, resting
Crisscross 2 strips bacon.
Top with 1 slice of pork tenderloin.
Top with 1 thin slice of onion, 1 slice of green pepper and 1 slice of tomato.
Bring bacon strips up and crossed over top and fasten with a toothpick.
Bake on rack in a shallow pan for 2 hours in a 325\u00b0 oven.
br>Pierce leg a number of times and rub it with
he mixture over the loin of pork and allow it to sit
The rack of pork should be cut from the loin portion of the ribs
Preheat oven to 350\u00b0.
Rub the sage, cinnamon and cloves over the surface of the pork.
Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160\u00b0 on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.
Boil a good cut of pork in water to cover.
Season with onion, salt and pepper to taste.
When soft, shred.
Add enough broth to keep it very moist.
Melt 1 stick of butter with the chopped garlic.
Add the mushrooms; saute over medium heat until partially cooked.
Add the cranberries, blueberries and Port; continue to cook for another 5 minutes, or until mushrooms are soft.
With a slotted spoon, remove the mushrooms and berries; set aside on a warm platter.
Preheat oven to 450\u00b0. Wipe loin pork with damp cloth.
In mixing bowl, combine salt, pepper, thyme and nutmeg.
Mix well. With fingers, rub the mixture over surface of pork, mainly on fatty part.
Place roast, fat side up, in roasting pan. Scrape carrots. Slice carrots and scatter around roast.
Peel onion and slice into rings. Scatter around roast.
Add cloves. Cut celery and add to roast. Add 1/2 cup beef stock, parsley
and bay leaf. Pour 1/2 cup wine or water around roast.
Add 1/2 cup beef stock.
Marinate the pork in the pineapple juice and wine (or rum) for about 3 hours.
Cover with pineapple, oranges and pimentos.
Cook according to weight of pork, at about 350\u00b0.