Entries categorized as ‘pork’
Ingredients
2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey
Instructions
Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.
Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
Categories: grill · meat · pork
Delicious and easy!
Ingredients
2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish
Instructions
Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.
In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.
Serve up with a generous dollop of sour cream.Enjoy!
Categories: meat · mexican · pork
Very tasty!
Ingredients
32 ounces sauerkraut
2 pounds pork rib
1/4 cup brown sugar
10 ounces Canned French Onion Soup
Instructions
Preheat oven to 350 degrees. Place meat on bottom of a 9 by 13 casserole dish. Cover with the drained sauerkraut. Sprinkle with the brown sugar and top with the undiluted french onion soup.
Cover and bake for 3 – 4 hours or until tender. Uncover the last 1/2 hour for browning.
Categories: pork
Dwayne does almost as good a job on ribs as Daddy did.
Ingredients
2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil
Instructions
Rub ribs down with spicy BBQ rub and refrigerate over night.
When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.
Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.
Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.
Categories: grill · meat · pork
Ingredients
7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled
Instructions
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.
Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.
When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.
Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.
Categories: grill · meat · pork · smoker
Ingredients
2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey
Instructions
Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.
Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
Categories: grill · meat · pork
Delicious and easy!
Ingredients
2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish
Instructions
Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.
In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.
Serve up with a generous dollop of sour cream.Enjoy!
Categories: meat · mexican · pork
Very tasty!
Ingredients
32 ounces sauerkraut
2 pounds pork rib
1/4 cup brown sugar
10 ounces Canned French Onion Soup
Instructions
Preheat oven to 350 degrees. Place meat on bottom of a 9 by 13 casserole dish. Cover with the drained sauerkraut. Sprinkle with the brown sugar and top with the undiluted french onion soup.
Cover and bake for 3 – 4 hours or until tender. Uncover the last 1/2 hour for browning.
Categories: pork
Dwayne does almost as good a job on ribs as Daddy did.
Ingredients
2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil
Instructions
Rub ribs down with spicy BBQ rub and refrigerate over night.
When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.
Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.
Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.
Categories: grill · meat · pork
Ingredients
7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled
Instructions
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.
Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.
When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.
Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.
Categories: grill · meat · pork · smoker
