Combine all ingredients except bay leaves, onion and pork and make into a paste.
Make many small slits in meat and rub paste into meat.
Spread onion slices over meat.
Cover and refrigerate at least 3 hours, better overnight.
Place 2 bay leaves under meat in pan.
Roast 35 to 40 minutes per pound in 350\u00b0 oven.
Serves 8.
Roast piece of fresh pork until almost roasted.
Remove meat to plate; set aside.
Pour off fat, except 2 to 3 tablespoons; leave in pan.
Combine the remaining ingredients.
Mix all ingredients in roasting pan (except meat).
Bake for about 2 hours at 350\u00b0.
In the last half hour, heat pork in cabbage mixture. Enjoy.
Place pork roast in roasting pan, resting on
n roasting pan. Place crown roast, bone ends up, on foil
Roast ham/pork in a warm oven, 325\u00b0
for 1 1/2 hours.
Saute onion in oil.
Add sauerkraut and cook for 5 minutes.
Add stock, cover and simmer for 20 minutes.
May thicken with cornstarch. Serve with sliced ham.
*A 5-pound roast is about 10 to 12 chops, serving 6.
Saute and crumble pork sausage.
Brush both sides of bread with melted butter.
Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread.
Sprinkle sausage pieces over bread.
Lay one slice of cheese on each piece of bread.
Set the remaining 6 slices of trimmed bread over the bottom slices.
Place pork shoulder in soup pot and cover with boiling water. When water returns to boil, reduce heat and simmer about 2 hours or until done.
Check after 1 1/2 hours.
If the small bone located at the shank end pulls loose easily, the meat is usually cooked.
Trim meat and remove excess fat.
Trim cabbage and cut in wedges.
Place in stock pot.
Pour boiling water and shoulder stock mixture (half and half) over cabbage and cover.
Cook for 7 to 10 minutes or until cabbage is tender.
Drain and serve.
>For the pork: In a small
tand overnight.
Place the pork on a cutting board, rind
ngredients in large bowl. Add pork; turn and rub to coat
ground pork, celery, and crumbs.
Cook roast and stuffing
ade tunnels all over; the pork comes out much better if
t up, then add the pork shoulder.
Place the zipped
hopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut
nd roast the pork for 10 minutes. Turn the pork over and roast until
nside the other, then place roast inside inner bag.
In
Preheat the oven to 350\u00b0F.
Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160\u00b0F.
Remove it from the oven and let the meat rest about 15 minutes before slicing.
95 degrees C). Place the pork onto a roasting rack, and
Brine pork. Rinse. (optional).
MARINADE: