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.
Boil pork neck bone in 1 quart of water until meat falls from bone.
Cool; remove bone.
Add all other ingredients.
Bring to boil; then cook over low heat until potatoes are done.
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 medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
llon brine.
Place the pork rack in a large
Fry the smoked pork until it is brown. Set aside.
Fry onion until glossy and then bake with the pork chops until tender.
Select the smoked pork shoulder.
Roll and cover the meat with water.
Slice onion and add the onion, whole cloves and stick cinnamon to the meat.
Cover the meat tightly and simmer it 2 hours.
Remove the meat from the cooking liquid.
Slice meat and serve hot with Spiced Fruit Sauce in orange cups.
o beans.
Stir in smoked pork hocks and onion.
Turn
Cook smoked pork chops and take meat off bones. Cook meat and navy beans in broth until beans are just about tender. Add water as needed. Add the other vegetables and seasonings. Put in a big pot or crock-pot. Cook all day. It tastes better served the next day.
crock pot, lay the smoked pork neck pieces at the bottom of
e. A 7-pound bone-in pork shoulder roast will yield about
rom beans. Remove meat from bone. Chop meat and return to
Put the pork chops, onions, bay leaves and
Season.
Spread stuffing over pork. Roll up tightly and secure
oft, stirring frequently. Add diced smoked pork neck, stir and saute for 5
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.
about 1 minute.
Stir pork shank, water, chicken stock, and
he browned meats and the smoked pork butt with 1 cup of