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.
ver high heat. Saute onion for 4 mins. Add pine nuts
owder. Rub all over the pork and place in a roasting
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
edium heat for 2 hours.
Place pork shoulder, pork loin, and pork neck bones
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.
For corn relish.
Fry bacon
th the dressing. Let sit for 15 minutes, toss again and
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.
Toss pork in 1/2
375\u00b0F.
Toss pork in flour, shaking off
ver moderate heat. Add pork and cook for 2-3 mins or