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THAI ROAST PORK WITH STICKY RICE*

Servings: 7
Ingredients:

3 c  Uncooked sticky rice
6 c  Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c  Chopped cilantro leaves
1/2 c  Chopped green onions
3 md Cucumbers; sliced
2 lg Tomatoes; sliced
Sliced fresh chilies
- to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. (…)

SPICED PORK ROAST

Servings: 8
Ingredients:

3 lb Pork roast
1/2 c  Apple cider
1/2 ts Dried sage
1/4 ts Pepper

Place pork roast in Tender Cooker, add cider, sprinkle with sage andpepper. (…)

MEXICAN PORK ROAST COOKED IN BEER W/ GREEN SA

Servings: 8
Ingredients:

—————————LISA CRAWLEY  TSPN00B—————————
2    Onions; chopped
2    Carrots; peeled; sliced
5 lb Loin or shoulder pork roast
2 ts Salt
1/2 ts Oregano
1/2 ts Ground coriander
3/4 c  Beer

——————————–GREEN SAUCE——————————–2 tb Olive oil1 Onion; chopped1 cl Garlic; peeled, chopped10 oz Tomatillos1/2 ts Dried oregano; crumbled1/2 ts Dried cilantro2 tb Wine vinegarSalt and pepper
Heat oil in small skillet. (…)

CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)

Servings: 4
Ingredients:

———————————–SAUCE———————————–
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1    Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt and pepper

—————————LB PORK ROAST BONELESS—————————
Slice pork into strips approximately 1 1/2 in. (…)

ROAST LOIN OF PORK WITH APRICOT GLAZE

Servings: 6
Ingredients:

12 oz Package dried apricots
1    3-inch stick cinnamon
1/2    Lemon, seeds removed
1/2 c  Water
1 c  Apricot nectar
2 T  Orange juice
3 T  Honey
6 lb Loin of pork roast with
Bone tips Frenched

1. (…)

PORK STEW WITH CORNMEAL DUMPLINGS

Servings: 6
Ingredients:

1 1/2 lb Pork roast; shoulder, bnlss
1    Garlic clove; minced
1 tb Oil
5 md Carrots; cut 1/2′ pieces
3 md Potatoes; peeled and cubed
1 1/2 c  Water
1/4 c  Tapioca; quick-cooking
1 tb Worcestershire sauce
2    Bay leaves
1 ts Thyme; dry and crushed
1/2 ts Salt
1/4 ts Nutmeg; ground
1/2 ts Salt
1/4 ts Pepper
1 cn Tomatoes; cut-up, (28oz)

—————————–CORNMEAL DUMPLINGS—————————–1/2 c Flour1/2 c Cheddar cheese1/3 c Cornmeal; yellow1 ts Baking powderds Pepper1 Egg; beaten2 tb Milk2 tb Oil2 tb Cheddar cheese; shredded
Cut pork into 1′ cubes. (…)

CHINESE BARBAQUE PORK (CHAR SIEW)

Servings: 4
Ingredients:

———–sauce————
1 T  Hoisin sauce
2 T  Soy sauce
1 t  Seseme oil
1    Fresh garlic finely chopped
4 T  Sugar
1/2 t  Salt and pepper
—lb pork roast boneless—

Slice pork into strips approximately 1 1/2 in. (…)

OAKWOOD FEED STORE CHILI

Servings: 8
Ingredients:

1 lb Bacon, chopped
3 lb Lean beef chuck roast, cubed
1 1/2 lb Regular hamburger
2 lb Pork roast, coarsley ground
1 x  (Boston butt)
4 T  Prepared garlic in oil
3 ea Large onions
4 oz Canned chopped chilies
6 ea Fresh Jalapeno chilies, chop
5 T  Freshly ground DRY Mexican
1 x  Chilies, Anaheim if possible
2 T  Freshly ground DRY Ancho chi
2 T  Good quality chili pepper
1 1/2 T  Hungarian paprika
4 T  Fresh ground cumin seed
1 T  Fresh ground black pepper
2 T  MSG or Accent (optional)
1 T  Tabasco sauce
2 T  Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes

Winner of the 1985 NY State Chili Cook-OffFry bacon in a heavy pot till crisp and the fat is rendered. (…)

CAJUN PORK ROAST

Servings: 12
Ingredients:

10 lb Boneless Boston Pork Roast
1 c  Chopped Onion
3/4 c  Choppped Garlic
1/2 c  Tiger Sauce
1 t  Chopped Parsley
1/2 c  Worcestershire Sauce
2 T  Steak Sauce (Lea and Perrins)
2 1/2 T  Dry Mustard
1 x  Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T  Brown Sugar

MARINADE:Combine chopped onion, chopped garlic, chopped parsley with the Tiger SauceWorchestershire sauce, steak sauce and dry mustard. (…)

POSOLE

Servings: 12
Ingredients:

2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 T  Salt
2 c  Posole
1 t  Oregano
2 ea Cloves garlic, mashed
2 T  Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large kettle and add about5 quarts of water or enough to cover meat. (…)