Pork cutlets  1" thick or more
1 slice of bread for each cutlet used
celery, diced, 1/4 cup for each cutlet used
onion, chopped, 1/4 cup for each cutlet used
garlic, finely chopped, 3 tblspn
1 egg
Beef boullioun (granules or liquid)
water
salt and pepper to taste

Break the bread up into pieces as for stuffing. Add the chopped celery,
onion and garlic. Add egg and salt and pepper. Mix together and add a
little water if necessary to make a workable stuffing. Roll out the
cutlets and press out to make as big as possible without breaking them.
Place about a handful of stuffing on each cutlet and then roll up and
place in casserole dish. After all cutlets are done, using same bowl
that the stuffing was in, add your beef boullioun granules and water to
make about 2 cups liquid. (more if making more cutlets) Swish the beef
broth around the bowl, making sure you get all the leftover stuffing
that might be left on the bowl, and then pour it over top of the cutlets
in the casserole dish. Cover and microwave on high for about 20 minutes,
slightly longer if doing more cutlets. If using the oven, bake at 350F
for about 3/4 of an hour or more.
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Chef Norm's Tortiere (French Pork Pie)

This recipe comes from my Meme' (Grand Mother) from Nova Scotia, Canada.
She would not use the potato in hers but I like to add it because it gives the pie
a bit more body, and tastes good too! Leaving them out does not change the
overall recipe so good with your own tastes.

Servings:  6

1 lb Pork - ground
1 lb Beef - ground
1    Onion - minced
4 cloves fine chopped garlic
1 ts Poultry seasoning
Salt and pepper
1    Potato - small, cooked and mashed (optional)
Pastry for 1 - 9" double-crust pie

Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours.
Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell.
Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges.
Cook at 350F for 1/2 hour or until crust is golden.
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Roast Double Loin of Pork with Port Wine Sauce

SPICE MIXTURE:
2              dried sage leaves
1        tsp   black peppercorns
1        small bay leaf
1/4      tsp   whole allspice berries
1/4      tsp   thyme
1 1/2    Tbsp  salt

MEAT:
2              centercut boneless pork loins - 2 to 2-1/2 lbs. ea
1              onion - coarsely chopped
1              carrot - coarsely chopped
2        clove garlic - smashed

SAUCE:
3        Tbsp  vegetable oil
Reserved pork bones*
2              carrots - cut into 1-inch pieces
1        large onion - chopped
3        Tbsp  all-purpose flour
4        cup   hot chicken stock - OR canned broth
1/2      cup   dry white wine - OR French vermouth
2              tomatoes - chopped
2        ribs  celery - chopped
3        large garlic cloves - smashed
pinch rosemary leaves
1/2      cup   loosely packed parsley stems
Salt and freshly ground pepper
2        Tbsp  dry port - (actually 2 to 3 tablespoons)

* Ask the butcher to chop up the bones removed from the pork loins and
use them in making the sauce. (Call the grocery ahead of time if not
using a real butcher; they will get some pork bones for you and chop
them up.)

MAKE THE SPICE MIXTURE: In a spice grinder or blender, grind all the
dried herbs and spices to a fine powder. Empty the spices into a bowl
and stir in the salt.

Rub the spice mixture all over the pork loins. Align the loins with
the fat sides out and with the tapered end of one against the widest end
of the other. Tie the roast at 1-inch intervals with kitchen string and
refrigerate 24 to 48 hours.

MEANWHILE, MAKE THE SAUCE BASE: Heat the oil in a large stainless
steel or enameled cast-iron casserole. Add the reserved pork bones and
brown them in the oil over high heat, stirring and tossing frequently, 3
to 5 minutes. Add the carrots and onion and continue stirring until the
vegetables are lightly colored.

Stir in the flour. Toss and cook over moderate heat to brown the
flour, about 2 minutes. Remove from the heat and let cool for several
minutes.

Gradually stir in the hot chicken stock to blend with the flour. Add
the white wine, tomatoes, celery and garlic and bring to a simmer over
moderately high heat, skimming as necessary. Add the rosemary leaves and
parsley stems, cover loosely and simmer for about 2 hours.

Strain the sauce base, pressing hard on the solids to release the
flavorful juices. Season with salt and pepper. Let cool, then cover and
refrigerate until you're ready to make the sauce.

Preheat the oven to 350F. Arrange the pork in a roasting pan,
fattiest side up. Roast in the middle of the oven for 1-1/2 hours,
basting the meat every 30 minutes with the fat that has accumulated in
the pan. Add the onion, carrot and garlic to the pan and continue
roasting the pork, basting occasionally, for 30 to 45 minutes longer,
until the internal temperature reaches 160F. Transfer the roast to a
carving board and cover loosely with foil.

Spoon the fat (not the roasting juices) out of the roasting pan. Skim
the solidified fat from the surface of the chilled sauce base. Add the
sauce base to the pan and bring to a simmer over moderate heat, scraping
up the browned bits from the bottom and mashing the roasting vegetables.
Strain the sauce into a small pan, pressing hard to extract all the
juices. Season with salt and pepper, add the port and bring to a simmer,
skimming any fat from the surface.

To serve, untie the roast. Using a sharp knife, carve the pork
straight down into slices less than 1/4-inch thick; the slices will
separate as you serve them. Pass the sauce separately.
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Sliced Pork Tenderloin With Pineapple Garlic And Sage

1/2            Pineapple, skinned, cored and finely diced
3     Cloves   Garlic, minced
1              Shallot, finely diced
1     Small    Bay leaf
1 1/2 C        Chicken stock, fat removed
2     T        Fresh chopped sage OR
1     T        Dried sage
4     Sections Pork Tenderloin, 3 1/2-4 inches thick
1     T        Olive oil
1     T        Cracked black pepper

Combine pineapple, garlic, shallot, bay leaf and stock in a non-reactive
saucepan and cover. Simmer 20 minutes. Puree half of the mixture and add
back. Combine well, add sage, and hold in a warm spot.

Coat tenderloin in olive oil and sprinkle on pepper. Grill to desired
donesess, slice on the diagonal, and arrange on a warm plate. Serve with
pineapple sauce. Serves 4.
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North Carolina Chopped Barbecued Pork

Servings:  3

1 1/2 lb Pork shoulder roast                            1/2 ts Salt
1/2 ts Celery seed                                          1/16 ts Cinnamon, ground
3/16 c  Vinegar, cider                                       1/4 c  Catsup
1/4 ts Chili powder                                           1/4 ts Nutmeg, ground
1/4 ts Sugar                                                      1/2 c  Water
Vinegar, cider; to taste                                             Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the
next 9 ingredients in a saucepan and bring to a boil. Pour over roast
and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until
done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop
into fairly fine pieces. Season to taste with additional vinegar and hot
sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I put
all the ingredients, including the still-frozen pork, in the crockpot
this morning. Tonight it was done, I just mashed up the meat with a fork
and knife and served it over rice. The vinegar produces a very
interesting taste. However, it came out kind of soupy; next time I'll
leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as
we know, it is indigenous to that state.
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Carnitas a la Casera

1 & 3/4 to 2 lbs pork butt                                          Water
1/2 medium onion cut in half                                   1 large garlic clove
1 teaspoon salt                                                     1/4 teaspoon dried leaf oregano, crushed
1/4 teasppon ground cumin                                        salt or garlic salt

Place meat in a 3 quart saucepan. Add water to cover, onion, garlic,
salt, oregano and cumin. Bring to a boil; reduce heat. Cover and simmer
2 hours. Preheat oven to 350 degrees F (175 degrees C). Drain meat,
reserving broth for

another use. Place meat in baking pan. Sprinkle meat evenly with salt or
garlic salt. Bake 45 minutes. Remove from the oven. While still war, use
2 forks to shred meat. Makes about 4 cups of shredded meat.
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Ham Balls

Servings:  8

1    Thawed ham loaf                                              2 lg Eggs
1 c  Crushed white crackers                               1/2 c  Milk
1/8 ts Pepper

-----------------------------------SAUCE-----------------------------------
1 1/2 c  Brown sugar                                           1/2 c  White vinegar
1 ts Dry mustard                                                 1/2 c  Water

Mix ham, crackers, eggs, pepper and milk thoroughly. Form into balls. Place in 9 x 13 pan.

In saucepan, mix brown sugar, dry mustard, white vinegar, and water. Heat together in a pan.
Pour over balls. Bake at 350 for 1 1/2 hours, uncovered. Add 1 can pineapple chucks
before cooking, if desired.
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Ham Puffs

2 Cups ground Ham                                    1 Cup ground cooked carrots
3 Tbsp. melted butter                                 2 eggs, beaten
2 cups milk                                                  2 Cups flour
3 tsp. baking powder                                1/2 tsp. salt
1/4 tsp. pepper

Sift the dry ingredients. Beat the eggs and add milk: then add the flour
mixture. Add ground carrots and ham and the melted butter. Bake in
greased casserole or muffin tins at 400 degrees for 25 to 30 minutes.
Serves 6 to 8.
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Carnitas 2

Pork, Mexican

Cut 1 1/2 lbs lean boneless pork into 1 1/2 inch cubes. sprinkle with
salt and pepper and bake in a 300 degrees oven for about 1 1/2 hours,
stirring and draining off the fat a few times. stick each nugget of meat
on a bamboo skewer and finish cooking over charcoal until brown and
crispy. serve the carnitas with `mantequilla de pobre' (poor man's
butter), made by mashing an avocado with chopped tomato and seasoning it
with a tart French dressing, and tostados (fresh or canned tortillas),
quartered and fried until crisp.
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Cranberry-Glazed Roast Pork

4 to 5 pound boneless pork roast, tied with string
1 can whole cranberry sauce
1/4 cup finely chopped onion
3/4 cup orange juice
1/4 tsp. each of ground ginger and cinnamon, or ground allspice and cinnamon

Salt and pepper the roast, set it on a rack in a roasting pan and roast
at 325 degrees for 2-1/2 to 3 hours-- or until a meat thermometer shows
175 degrees at the center of the roast.

Meanwhile mix the canned sauce, onion, orange juice and spices in a
stainless saucepan. Bring to a boil for a minute and then take it off
the burner. After the meat has been roasting for an hour, start using a
little of the sauce to baste the meat every 15 minutes or so. Serve the
remaining sauce with the roast sliced thin.
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Adobo (Chicken and/or Pork) Philippines

Serves 6-8 people (Normally, but it may be too good to share)

1   cup distilled white vinegar
1   cup of water
1   tablespoon finely chopped garlic, mashed into a paste
1   teaspoon of salt
1/2 teaspoon fresh ground black pepper
2 1/2 to 3 pounds of chicken cut into 10 - 12 serving peices
2 1/2 pounds of boneless pork trimmed of fat cut into 2 inch cubes
2   tablespoons of Japanese soy sauce
Lard or Vegitable Oil for frying

(Optional items decorative use)
2   firm ripe tomatoes, each cut lengthwise into 6 or 8 wedges
Parsely sprigs

Combine the vinegar, water, garlic, salt, and pepper in a heavy 5 - 6 qt. casserole
pan and stir until salt disolves. Add the chicken and pork turning them about to
completely coat the pieces evenly in the vinegar mixture. Bring to a boil over high
heat, reduce heat to low, cover tightly, and simmer for 30 minutes. Stir in soy sauce ,
cover again and simmer for 10 minutes longer, or until pork is tender andshows no
resistance when poked with the point of a small sharp knife. With tongs or a slotted
spoon, transfer the chicken and pork to a plate. Increase the heat to high and, stirring
occasionally, boil the cooking liquid remaining in the casserole pan for 10 minutes, or
until sauce is thick enough to coat a spoon and is reduced to about 1 cup. Remove the
casserole pan from the heat, let sauce settle for about 5 minutes, then skim off as much
fat as possible from the surface.

Pour fat into a heavy 12 inch skillet, or Wok. Taste the sauce for seasoning, then cover
it to keep it warm. Add enough lard or oil to the skillet or wok to make a layer of fat at
least 1/4 inch deep, and place the pan over high heat. When the fat is very hot, but not
smoking, brown the chicken and pork 7 or 8 pieces at a time, turning them frequently
with tongs so they color richley and evenly without burning (if necessary, add more lard
or oil to keep fat at 1/4 inch deep). As they brown, transfer the peices of meat to a heated
platter and drape it loosely with foil to keep the meat warm.

To serve:
Pour the reserved sauce over the meat and garnish the platter with tomato wedges and
parsley sprigs. Traditionally accompanied by plain white rice, boiled with out salt or steamed rice.
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Andouille

Sausage, cajun

1 1/2    Yards large sausage casing, approximately  (about 2-3inches wide)
4 lb Lean fresh pork                                                         2 lb Pork fat
3 1/3 tb Finely minced garlic                                            2 tb Salt
1/2 ts Freshly ground black pepper                              1/8 ts Cayenne
1/8 ts Chili powder                                                         1/8 ts Mace
1/8 ts Allspice                                                                1/2 ts Dried thyme
1 tb Paprika                                                                   1/4 ts Ground bay leaf
1/4 ts Sage                                                                        5 ts Colgin's liquid hickory smoke

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage
is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled,
it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo
popular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the
Andouille Capital of the World.

(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)

Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed.
Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing.
Place the wide end of the stuffer up against the sink faucet and run cold water through the inside
of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches
of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt.
Close tightly and refrigerate for later use.)

Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade
of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix
well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in
each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage
stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer
until the top touches the knot. (The casing will look like accordion folds on the stuffer.) Fit the
stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold
the wide end of the stuffer against or over the opening by hand. Fill the hopper with stuffing.
Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual
machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate
gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel,
smoothing out any bumps carefully with your fingers and being careful not to push the stuffing
out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot
in the casing itself. Repeat until all the stuffing is used up.

To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12
minutes on each side, until brown and crisp at the edges.
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Pork Chops With Cherry Sauce

6                    Pork Chops, Loin -- about 1/2 in thick
Salt -- to taste
Pepper -- to taste
Bread Crumbs -- fine dry
Butter Or  Margaine Or Oil -- for frying
Water
1      C             Sour Cherries -- pitted & pureed
Sugar -- to taste
1/2  tsp           Cinnamon -- ground
1/2  tsp           Cloves, Ground
1      tsp           Lemon Rind -- grated
1      tbsp          Honey
1/2                Madeira

Cut any fat from pork chops. Season with salt and pepper. Roll chops in
bread crumbs seasoned with salt and pepper. Fry chops in hot butter,
margarine or oil until brown on both sides. Add 1/2 cup of water and
cook over low heat, covered, 45 to 60 mins., or until tender. Meanwhile,
combine cherries, sugar, cinnamon, lemon rind and honey and bring to a
boil. Lower heat and cook 5 mins. Add a little water to thin, if
desired. Stir in Madeira and remove from stove. Serve over cooked chops.
Serves 6.

NOTES : Russians are extremely fond of pork, which they prepare in
interesting variations. On of their great hoiday treats is roast sucklig
pig stuffed with kasha. Other typical pork dishes, such as this one, are
served with fruit sauces. Plums may be substituted for the cherries, if
desired.
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Broiled Sausage and Mozzarella  Mini-Submarine Sandwich

pork, sausage
Yield: 8 servings

12    Inch grinder roll
3/4 lb Hot or sweet Italian style sausage
4 oz Shredded mozzarella

Parboil the sausage over medium heat for about 20 minutes with enough
water to barely cover the bottom of the pan. Increase the heat and brown
lightly, about 5 minutes. Cut the sausage lengthwise almost all the way
through and spread it flat. Cut roll in the same manner and place
sausage on roll. Sprinkle the cheese over the sausage and broil just
until cheese is melted. close the sandwich and cut into serving pieces
while still warm.
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Pork and Veggie Stir Fry

pork
Yield: 2 servings

1 c  Water
1 ts Chicken flavored bouillon
1 tb Cornstarch
2 ts Soy sauce
6 oz Pork tenderloin, trimmed of all visible fat
1 ts Oil or peanut oil
2 ts Grated fresh ginger -OR-
1/4 ts Ginger
2 cl Garlic, minced
1/2 c  Sliced carrots
1/2    Green or red bell pepper, cut in 1/4x1/4x2" strips
1/2 c  Sliced fresh mushrooms
2 c  Hot cooked (without butter or salt) rice

In small saucepan, combine water, bouillon, cornstarch and soy sauce.
Mix well and cook, stirring, until bubbly and thickened. Remove from
heat; set aside. Cut pork into 1/2" thick slices; cut each slice into
thirds, forming thick strips. Heat 1/2 tsp. of the oil in nonstick wok
or medium skillet until hot. Add pork, ginger and garlic; srit fry about
3 minutes or until pork is no longer pink. Remove pork mixture from wok;
set aside. Heat remaining 1/2 teaspoon oil in wok until hot. Add
carrots; stir fry 1 minute. Add bell pepper; stir fry and additional 2
minutes. Add mushrooms; stir fry 1-2 minutes or until all vegetables are
crisp tender. Stir in pork mixture and broth mixture; cook until
thoroughly heated. Serve with rice.
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Polish Sausage & Cabbage

pork

1/2 Head      Cabbage, Shredded   Coarsely
1 LARGE     Onion, Sliced Thin
1 1/2 lb        Polish Sausage, Cut
1 small     Potato, Peeled & Into 1" Pieces Diced
14 oz        Chicken Broth
1 tsp       Salt
1/2 tsp       Caraway Seed

Place the shredded cabbage in the bottom of the slow cooker. Add the
diced potato, salt and caraway seed. Toss. Add the sliced onion and
Polish sausage. Pour the chicken broth over. Stir lightly. Cover. Cook
on LOW for 8-10 hours. Serve with mustard, horseradish and boiled new
potatoes.
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Pork Stir Fry

Pork
Yield: 2 servings

1/2 lb Boneless lean pork
2 ts Cornstarch
6 ts Soy sauce, divided
2 cl Garlic, minced - divided
3/4 c  Water
1 tb Cornstarch
1/4 ts Crushed red pepper flakes
3 tb Oil, divided
2 c  Cauliflowerets -bite size
1/2 c  Carrots, thinly sliced
1 md Green pepper, chunked
2 md Tomatoes, cut into 8ths
Hot Cooked Rice

Cut pork across grain into thin slices, then into strips. Combine two
teaspoons each cornstarch, soy sauce and 1/2 of the garlic in small
bowl; stir in the pork, let stand 30 minutes.

Meanwhile, combine water one tbs cornstarch, remaining 4 teaspoons soy
sauce and the red pepper flakes. Set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add
pork and stir fry 2 minutes, remove. Heat remaining 2 tablespoons oil in
same pan over medium high heat. Add cauliflowerets, green pepper,
carrots and remaining garlic, stir fry two to five minutes. (want
cauliflower to be crisp) Stir in tomatoes, pork and soy sauce mixture.
Cook and stir gently until sauce boils and thickens.

Serve over rice.
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Stuffed Pork Chops

pork

1 cup dry cornbread crumbs (from your favorite non-sweet recipe, or you
can cheat and use a packaged mix)
1/2 small onion, minced
1 rib celery (with leaves), minced
1 small can whole corn, including the liquid
2 Tbsp. chopped parsley
generous pinch EACH of sage and thyme
1 can chicken broth (not condensed broth)
2 double-thick loin pork chops
salt, pepper to taste (it shouldn't need much salt)

Place about a quarter cup of the chicken broth in a small pan. Add the
onion and celery, and simmer, covered, until tender. Place the
vegetables, including corn in a mixing bowl, and stir in the crumbs and
spices. Add additional liquid if needed (water or broth) to make a moist
stuffing. Taste stuffing and correct the seasoning.

Cut a deep pocket in the fat side of each chop. Insert as much stuffing
as possible in the pocket. (Any leftover stuffing can be placed in a
small casserole or aluminum foil packet and baked separately).

Use a non-stick pan and brown the chops well on each side. Meanwhile,
preheat your oven to 325.

Place the browned chops in an ovenproof baking dish. Add enough of the
remaining chicken broth to come about 1/4 inch up on the chops (the
liquid should NOT reach the slit you cut for the stuffing). Cover the
dish with foil, and bake, turning once, until the chops are tender (1-1
1/2 hours).

Remove the chops from the pan, skim off any fat, and strain the cooking
juices over the chops.
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Bavarian Chops

pork

4                    boneless pork chops
2      tablespoons   flour
1      teaspoon      butter
1/2  cup           scallion -- chopped
2      cloves        garlic -- minced
8      ounces        mushrooms -- sliced
1/2  teaspoon      thyme
8      ounces        beer
salt and pepper

Lightly flour chops. Melt butter in nonstick skillet over medium-high
heat until foaming. Brown chops quickly on both sides. Remove and set
aside. Add scallions, garlic, mushrooms and thyme and saute an
additional minute. Return chops to skillet, add beer; bring to a boil.
Reduce heat; cover and simmer 7-8 minutes. Season with salt and pepper.
Serve with cooked noodles.
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Curried Apple Pork Chops

pork

2                    pork chops -- 1 inch thick
1                    tart apples -- peeled, cored, cubed
1      medium        onion -- sliced thin
1      tablespoon    ginger root -- minced
1      clove         garlic -- minced
2      tablespoons   soy sauce
1      teaspoon      curry powder

Place pork chops in a baking dish. Combine remaining ingredients and
cover pork chops completely. Cover and bake at 325 degrees for 40-45
minutes. Remove apple mixture from chops and serve on the side.
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Curried Pork with Sweet Potatos

pork

2      large         sweet potato
1      pound         pork
1                    onion
2      slices        ginger root
2      tablespoons   sesame oil
1      tablespoon    soy sauce
1/2  tablespoon    salt -- optional
dash          pepper
1      cup           chicken stock
2      tablespoons   curry powder
oil for stir-fry

Peel sweet potatos and cut into 1/2 inch slices. Cut pork in 1/2 inch
cubes. Slice onion thinly. Mince ginger root Heat oil and deep-fry sweet
potatos until golden. Drain on paper towels. Heat remaining oil. Add
ginger root and onion and stir-fry a few times. Add pork and brown
lightly on all sides. Stir in soy sauce, salt and pepper. Then add stock
and curry powder and bring to a boil, stirring. Add deep fried potatos
and simmer, covered, until pork is done, about 30-40 minutes.
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Pork in Spinach Sauce

pork

1 1/2  pounds        fresh spinach
salt -- to taste
1 1/2  pounds        boneless pork sirloin
3      tablespoons   vegetable oil
2                    onion -- sliced thin
4      cloves        garlic -- crushed
1      inch          ginger root -- grated
3      tablespoons   garam masala
1/2  teaspoon      turmeric
1                    bay leaf
2                    tomatoes -- peeled and chopped
2                    green chiles -- seeded and chopped
2/3  cup           nonfat yogurt
1 2/3  cups          water

Trim spinach and cook in boiling salted water for 2-3 minutes until
tender. Drain thoroughly and rinse under cold running water. Put in a
blender or food processor and process to a smooth puree. Set aside.
Preheat oven to 325 degrees. Cut pork into 1-inch cubes. Heat oil in a
large skillet and fry pork until browned all over. Transfer to a
casserole dish using a slotted spoon.

Add onions to pan and cook, stirring, 10-15 minutes, until a rich brown.
Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and
chilies. Cook, stirring, 2-3 minutes, until tomatos are softened. Add
yogurt and water and stir well. Pour over posk, cover and bake 1 1/4 to
1 1/2 hours, until pork is tender. Remove bay leaf, stir in spinach and
salt, recover and bake another 10 minutes. Serve hot, garnished with
tomatos and bay leaves. Makes 4 servings.

Serving Ideas : sliced tomato and bay leaves for garnish

NOTES : 2 10-oz packages of frozen spinach can be used for the fresh.
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Pork Medallions with Maple-Vinegar Sauce

pork

4                    pork chops
pepper
2      tablespoons   butter
1/4  cup           shallots -- minced
2      teaspoons     dijon mustard
1      cup           chicken broth
2      tablespoons   maple syrup
2      tablespoons   balsamic vinegar

Flatten pork chops with a meat mallet or rolling pin between two sheets
of waxed paper. Season both sides of each chop with pepper. Melt butter
in a large skillet over medium high heat. Add pork and saute until brown
and cooked through, about 4 minutes per side. Transfer to plate.

Add shallots to same skillet. Cook 30 seconds. Mix in mustard and
chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir in
maple syrup and vinegar. Simmer until liquids are reduced to sauce
consistency, about 5 minutes longer. Return pork and accumulated juices
to skillet. Cook until just heated through, about 1 minute. Serve pork
and spoon sauce over top.

NOTES : 1 Tbsp red wine vinegar may be used for balsamic vinegar
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Sour Cream Pork Chops

pork

6                    pork chops
sage
salt and pepper
1      tablespoon    oil
1                    onion -- sliced
1/2  cup           chicken broth
1/4  cup           white wine
1/2  cup           sour cream
2      teaspoons     flour

Sprinkle chops with sage, salt, and pepper. Brown in oil. Add onion and
cook 1 minute. Add broth and wine. Cover and simmer 20 minutes. Remove
chops from skillet. Combine sour cream with flour; add to pan and stir
until smooth. Return chops to pan and heat through.
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Roast Glazed Loin of Pork

5 lb loin of pork (10 chops)         2 tsp salt
Freshly ground black pepper          1 cup orange juice
1/2 cup light brown sugar            1 tbs ginger
1/4 tsp powdered cloves

Preheat oven to 325 degrees. Place pork, fat side up, in a roasting pan.
Insert thermometer: do not let it touch bone. Rub in salt and pepper.
Roast for 35 min. per lb., or until it reaches 170 degrees. Meanwhile,
in a small saucepan, mix the orange juice, sugar, ginger and cloves
together. Simmer for 30 minutes. Brush this glaze generously over the
roast, at least twice, during the last hour of roasting time.
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Master Recipe for Sauted Pork Chops

Yield: 4 servings

4    Pork chops; 1" thick center loin or rib cuts patted dry
1/2 ts Salt
1/2 ts Pepper
1 tb Butter
1 tb Vegetable oil
2 lg Shallots minced, (1/4 cup)
1 md Garlic clove; minced
1/3 c  Dry white wine OR
1/4 c  Dry vermouth
1/2 c  Chicken stock
2 tb To 3 tb butter softened
1 sm Lemon wedge

Season pork chops with salt and pepper. Melt 1 tablespoon butter in a
10- to 12-inch skillet over medium-high heat. Add oil; swirl skillet
occasionally until fat turns nut brown and just begins to smoke.
Lay pork chops in skillet, bony side facing toward center of skillet;
saute until browned on one side, about 1 minute. Reduce heat to medium;
cover and cook until firm but not hard when pressed with a finger, about
5 minutes longer. Transfer chops to a plate; set aside in a warm spot
while preparing sauce.
Spoon all but 1 tablespoon of fat from skillet. Add shallots; saute
until softened, about 1 minute. Add garlic; saute until fragrant, about
30 seconds. Add wine; boil until reduced by half, about 1 minute,
scraping skillet with wooden spoon to dislodge browned bits. Pour in
stock and accumulated juices from around chops; boil to a thin syrupy
texture (about 1/3 cup), 2 to 3 minutes. Off heat, scatter butter pieces
over sauce; swirl skillet until butter melts and sauce thickens
slightly. Squeeze a few drops of lemon juice over sauce and swirl in.
Adjust seasonings. Spoon over chops and serve.
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Italian Sausage in Tomato Sauce

pork

Yield: 10 servings

2 lb Italian Sausage
2 c  Tomato sauce
1 c  Chablis wine
2 T  Olive oil
1 t  Oregano
1 lb Mushrooms, fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into
bite-size pieces. Mix the rest of the ingredients in the skillet. Bring
to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first. Some may
find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside
Help.
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Zesty Grilled Chops

pork
Yield: 6 servings

3/4 c  Soy sauce
1/4 c  Lemon juice
1 tb Chili sauce
1 tb Brown sugar
1 ea Garlic clove, minced
6 ea Rib or loin pork chops
(Iowa chops)

Combine the first five ingredients. Place chops in a glass baking dish
and pour the marinade over. Cover and refrigerate 3-6 hours or
overnight. Remove chops from marinade and grill or broil 4" from the
heat to desired doneness. Brush occasionally with marinade. NOTE: For
best results grill bone side down(chop standing up not laying flat on
grill).
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CZAR'S PEASANT SAUSAGE

pork

500 gms lean pork, hind leg (knuckle) or back (blade)
300 gms lean beef
200 gms back bacon fat or belly without skin
20 gms salt

1/2 tsp finely ground white pepper
1/2 tsp finely ground nutmeg
1 tsp marjoram
1 tbsp milk

Mince meat mass and fat through 10mm disc, then mix in all other
ingredients for 5-10 mins. Fill pork casings and twist into 150mm
lengths.
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MONASTERY HERBAL SAUSAGE

pork

400 gms lean pork
400 gms lean beef
200 gms green pork back fat or fatty pork belly without skin
20 gms salt
2 level tsps finely ground white pepper
1 tsp thyme
1 tsp marjoram
5 pieces pimento
1 piece finely ground cinnamon

Mince pork, beef and fat through 8mm disc. Mix herbs and spices and
sprinkle over meat mass and mix all together by hand for 5-10 mins. Fit
funnel to mixer and fill pork casings. Twist into length of choice.
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LADIES' CHAMPAGNE SAUSAGE

pork

800 gms lean pork, shoulder or leg
200 gms green back fat (bacon fat) without skin
20 gms salt
1/2 tsp finely ground white pepper
1 heaped tsp marjoram
6 pieces pimento
1 piece cinnamon
1.1/2 tbsps champagne

Mince pork and pork fat through 8mm disc. Mix in salt and all other
spices. Add champagne and mix well for 5-10 mins. Fill pork casings and
twist into 100mm lengths.
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FARMER'S DELIGHT SAUSAGE

pork

800 gms lean pork belly with skin
200 gms yearling beef
20 gms salt
2 level tsps finely ground white pepper
1/2 tsp finely ground nutmeg
5 pieces pimento
2 cloves finely chopped garlic
6 elderberries crushed between fingers
1 tbsp gin or schnapps or brandy

Mince pork belly through 8mm disc. Then mince beef through 4.5mm disc.
Mix fat and meat together and place in a bowl, making an indentation in
the centre of the meat mass. Add all other ingredients and mix
thoroughly for 10 mins. Fill pork casings and twist into 150-200mm
lengths.
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HONEY-BAKED HAM

pork

1 ready to eat smoked ham (13 to 15 lbs, but smaller is OK)
2 very large bottles gingerale
3 cups white dry wine

GLAZE:
5 Tbls Dijon mustard
1/3 cup honey
1/3 cup real maple syrup

SAUCE:
1-1/4 cup chicken stock
3 Tbls real maple syrup
2 Tbls Dijon mustard
2 tsp cornstarch

Remove the rind from ham and score with diagonal cross-cuts. Put the ham
in a close fitting kettle and pour gingerale over it, bring to a boil,
and simmer for 20 minutes. This removes the too salty taste, and adds
flavor. Put the ham in your roasting pan and pour the wine on top. Cover
with foil, and bake at 350~ for 1 hour. Combine the GLAZE ingredients.
After the ham has baked 1 hour, remove the foil and brush the ham with
glaze, using all of it. Return the ham to oven, and bake an additional
1-1/2 hours, OR until the internal temp reaches 140~. Baste occasionally
after the glaze has "set" (about 45 min). If the glaze gets too dark
before the ham is 140~, cover with foil and continue baking. When the
ham is done, transfer it to a serving platter and keep warm with the
foil. Skim the fat from the pan juices, reserving all the meat juices
and caramelized bits from the glaze. Heat this to a boil along with 1
cup chicken stock (reserve 1/4 cup), syrup and mustard. Dissolve the
cornstarch in 1/4 cup of reserved chicken stock and whisk it into the
glaze to thicken it. Strain the sauce and pour into a serving/gravy
boat. It will have a rich dark color and wonderful aroma. Serve the
sauce over the slices of ham.
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Kielbasa and Kraut ala Hawk (Bavarian style)

pork

1 lb Kielbasa or Polish Sausage
1 large can or bag of SauerKraut
1/3 cup of brown sugar, packed
1 tb carraway seeds.

In a bowl, put drained and rinsed sauerkraut. Add sugar and carroway
seeds. In a casserole, layer sauerkraut and kielbasa or sausage, woth
sauerkraut as the first and last layer. Cover with a lid or aluminum
foil and bake at 300 for 1 hour. Serve with a green salad and another
veggie.

Can be done in a microwave. But add 1/4 cup of water and cook until
sausage splits, about 15 minutes at full power. Let sit for 5 to 6
minutes and serve as above.

I prefer the oven method because the flavors mingle better.
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Pork-Sweet Potato Stir-Fry

1-1/4 pounds pork tenderloin or lean pork
2 medium sweet potatoes
2 Tbsp. oil
1/2 tsp. salt
1/2 cup water
1-1/2 tsp. cornstarch
2 Tbsp. white wine
1/3 cup green onions, chopped
2 Tbsp. raisins
2 cups thinly sliced apples, do not pare

Cut pork diagonally into slices 1/4 inch thick. Pare sweet potatoes, cut
into 1 by 1/2 by 1/8 inch strips. Stir fry pork (small amounts at a
time) in hot oil in wok or heavy skillet until pink color disappears.
Remove; season with salt. Add sweet potatoes and water, cover and cook 5
minutes, stirring occasionally. Add pork, onions and raisins. Combine
cornstarch and wine; stir into pork mixture. Cook and stir until sauce
is thickened. Fold in apple slices. Serve immediately. Makes 6 servings.
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Chinese Steamed Pork Buns - 1

pork
Servings: 12

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4    Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1    Clove garlic, crushed
1 1/4 c  Water
1 tb Cornstarch
3 c  All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c  Vegetable Shortening or lard
1 ts White vinegar
Water
2    Whole pork tenderloins,
About 12 ounces
1/4 c  Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1    Clove garlic, crushed
1    Green onion

NOTE: these buns are cooked in bamboo steamers which are available in
Chinese and specialty gourmet cookware stores. The round steamers can be
pruchased in various sizes separately or in sets of two of three tiers.
For cooking, the covered steamer(s) is (are) placed over boiling water
in a wok or large saucepan. The above is quoted directly from a section
connected to the recipe. This is my own note. I do not like the flavor
that a bamboo steamer imparts to recipes; therefore, I bought an
aluminum Chinese steamer.

Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop
pork and onions finely.
Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger
and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir
two minutes. Combine 1/2 cup of the water and the constarch. Blend into
hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium
and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool
completely.
Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining 3/4
cup of the water and the vinegar. Mix water-vinegar into flour until
dough sticks together. Shape dough into ball. Knead on lightly floured
surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal
portions. Shape each portions into a smooth ball.
Roll each ball of dough on lightly floured surface into a circle 5 to
6 inches in diameter. Brush around edges lightly with water. Spoon a
heaping tablespoon of pork mixture onto center of each circle. Carefully
pinch edges together to seal dough around filling. Bring the two ends of
dough over the seam and pinch together.
Cut waxed paper into twelve 5-inch squares. Brush one side of paper
lightly with oil. Place a bun, seam side down, on each square.
Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen

BARBECUED PORK:
Remove and discard fat from meat.
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon,
garlic and onion in large bowl. Add pork, turning tenderloins to coat
completely. Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
Drain pork, reserve marinade. Place pork on wire rack over baking
pan.
Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking.
Remove pork from oven. Cool. Cut into diagonal slices.
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Chinese Spaghetti (Frud Bee Hoon)

Yield: 4 servings

1 pk Rice sticks
1/4 lb Lean pork tenderloin
1 ts Ginger
1 ts Garlic
3 tb Sesame oil
1/2 ts Sugar
4 tb Soy sauce
1 ea Small head cabbage
2 ea Carrots
2 ea Eggs
4 tb Oyster sauce
2 ea Cloves of garlic, chopped
 

Cut pork into small strips and marinade with ginger, garlic, 2tb sesame
oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots
into strips. Fry eggs in wok. Break up in small pieces and set aside.
Soak rice sticks in hot water for 3-5 minutes, until springily; drain;
rinse with cold water and drain. Stir fry vegetables for 1-2 minutes.
Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be
crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add
rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to
taste. Mix in pork, eggs and vegetables to rice sticks.
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Cantonese Dinner

pork
Yield: 4 servings

1 1/2 lb Pork steak(cut in strips)
2 tb Oil
1 ea Large onion, sliced
1 ea Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 tb Brown sugar
1 1/2 ts Salt
2 ts Worcestershire sauce

Brown pork in oil. Put in crock pot. Add remaining ingredients and cook
6-8 hours on low. Serve over rice.
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Vindaloo (Goan-style hot and sour pork)

Pork
Servings:  6

2 ts Whole cumin seeds
2    Hot, dried red chilies
1 ts Black pepper corns
1 ts Cardamom seeds
3    In stick cinnamon
1 1/2 ts Black mustard seeds
1 ts Fenugreek seeds
5 tb White wine vinegar
1 1/2 ts Salt
1 ts Brown sugar
5 tb Vegetable oil
2    Medium onions cut into rings
1 1/3 c  Water
2 lb Pork cut into 1" cubes
1    One in cube ginger chopped
8    Cloves garlic peeled
1 tb Ground coriander seeds
1/2 ts Turmeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt
and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a
medium flame. Put in the onions. Fry, stirring frequently, until the
onions turn brown and crisp. Remove the onions with a slotted spoon and
put them into the container of an electric blender or food processor.
(Turn off the heat.) Add 2-3 tablespoons of water to the blender and
puree the onions. Add this puree to the ground spices in the bowl. (This
is the vindaloo paste. It may be made ahead of time and frozen.) Dry off
the meat cubes with a paper towel and remove large pieces of fat, if
any. Put the ginger and garlic into the container of an electric blender
or food processor. Add 2-3 tablespoons of water and blend until you have
a smooth paste. Heat the oil remaining in the pot once again over a
medium-high flame. When hot, put in the pork cubes, a few at a time, and
brown them lightly on all sides. Remove each batch with a slotted spoon
and keep in a bowl. Do all the pork this way. Now put the ginger-garlic
paste into the same pot. Turn down the heat to medium. Stir the paste
for a few seconds. Add the coriander and turmeric. Stir for another few
seconds. Add the meat, any juices that may have accumulated as well as
the vindaloo paste and the water. Bring to a boil. Cover and simmer
gently for an hour or until port is tender. Stir a few times during this
cooking period. Serve with rice.
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PORK WITH GREEN CHILE

pork, Mexican

Servings:  4

1 lb Pork (or beef)
Oil or lard
4    Green chiles, toasted, peeled and chopped
2    Garlic cloves; crushed
1 md Onion; chopped
1 md Tomato; chopped
1 c  Boiling water
Salt, pepper

Cut pork or beef into small cubes. Saute in oil until well browned.
Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion,
tomato and water and season to taste with salt and pepper. Cover tightly
and simmer 1 hour.
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Pork Chops with Five Spices

pork
Serves 6.

3 lbs. pork tenderloin cut lengthwise into 5 - 6 strips
or pork chops for six people.

Marinade:
1 cup soy sauce
1 tablespoon five spice powder
1 teaspoon fresh ginger
1 tablespoon sugar
2 teaspoons cooking oil.

Marinate the meat for at least one hour, all day is ok. Charcoal grill
meat until done or cook in oven at 375 degrees for one hour. Remove meat
from marinade before baking. Serve with lettuce, sliced cucumbers,
sliced tomatoes and hot Jasmine Rice.
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FLANKEN

pork

4  lbs              lean flanken or short ribs (see NOTE)
water
2                   onions, sliced
4  cloves           garlic, crushed
1  tsp              salt
1                   carrot, peeled and cut in half
2                   bay leaves
horseradish, for serving

In a large saucepan, place the flanken or the short ribs. Add enough
water to cover by 2-inches. Add the onions, garlic, salt, carrot, and
bay leaves. Bring to a boil. Lower the heat to simmer. Cover and cook at
a low simmer for 2-1/2 to 3 hours or until the meat is fork-tender. If
the meat feels slightly rubbery when pinched, the meat needs additional
cooking time. Remove the meat from the broth. Serve with the
horseradish. Strain the broth and reserve 1 cup for reheating any
leftover flanken. Save the rest for another use. It freezes perfectly.
Makes an excellent beef broth, or a good base for mushroom gravy. Makes
4 servings.

NOTE: Flanken is a particularly beloved Jewish cut that you will
probably only find at a kosher butcher, Flanken are beef short ribs that
are cut in one continuous strip, approximately 2-inches wide, and
resembles an ammunition belt. If you can not find flanken, by all means
substitute an equal amount of short ribs.
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Andouille 2

pork, cajun

Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful
appetizer. It is also used in a superb oyster and andouille gumbo
popular in Laplace, a Cajun town about 30 miles from New Orleans that
calls itself the Andouille Capital of the World.

(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)

1 1/2 yards large sausage casing, approximately  (about 2-3 inches wide)
4 lb lean fresh pork
2 lb pork fat
3 1/3 tbsp finely minced garlic
2 tbsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/2 tsp dried thyme
1 tbsp paprika
1/4 tsp ground bay leaf
1/4 tsp sage
5 tsp Colgin's liquid hickory smoke

Soak the casing about an hour in cold water to soften it and to loosen
the salt in which it is packed. Cut into 3 yard lengths, then place the
narrow end of the sausage stuffer in one end of the casing. Place the
wide end of the stuffer up against the sink faucet and run cold water
through the inside of the casing to remove any salt. (Roll up the casing
you do not intend to use; put about 2 inches of coarse salt in a large
jar, place the rolled up casing on it, then fill the rest of the jar
with salt. Close tightly and refrigerate for later use.)

Cut the meat and fat into chunks about 1/2 inch across and pass once
through the coarse blade of the meat grinder. Combine the pork with the
remaining ingredients in a large bowl and mix well with a wooden spoon.
Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in
each piece of casing about 2 inches from one end. Fit the open end over
the tip of the sausage stuffer and slide it to about 1 inch from the
wide end. Push the rest of the casing onto the stuffer until the top
touches the knot. (The casing will look like accordion folds on the
stuffer.) Fit the stuffer onto the meat grinder as directed on the
instructions that come with the machine, or hold the wide end of the
stuffer against or over the opening by hand. Fill the hopper with
stuffing. Turn the machine on if it is electric and feed the stuffing
gradually into the hopper; for a manual machine, push the stuffing
through with a wooden pestle. The sausage casing will fill and inflate
gradually. Stop filling about 1 1/4 inches from the funnel end and slip
the casing off the funnel, smoothing out any bumps carefully with your
fingers and being careful not to push the stuffing out of the casing.
Tie off the open end of the sausage tightly with a piece of string or
make a knot in the casing itself. Repeat until all the stuffing is used
up.

To cook, slice the andouille 1/2 inch thick and grill in a hot skillet
with no water for about 12 minutes on each side, until brown and crisp
at the edges.
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