Ingredients:
1/4 C. Honey
1/4 C. Soya sauce
1/4 C. Brown sugar
2 T. Prepared mustard
1 Ham, prepared for roasting
Procedure:
Combine the first 4 ingred.
In a 350°F preheated oven, roast the ham
30 mins. before finished, carve off any skin or fat and baste
with the honey mixture
Baste from there on every 5 mins. until cooked
Notes:
Slice or carve each portion
Differant hams can be used, so cooking times will vary
Leg of ham with the bone in is ideal
Serve with Scalloped potato and
peas
Sweet And Sour Spare Ribs:
Ingredients:
4 Lbs. Rresh pork ribs
1 C. Pineapple juice
1/2 C. Water or Chicken stock
1/4 C. Vinegar
1/4 C. Brown sugar
2 T. Cornstarch
2 T. Soya sauce
2 t. Worchesershire sauce
1 C. Pineapple, chopped
1 Green pepper, seeded and sliced
Salt
Procedure:
Slice the ribs between each bone so that they are seperated
In a large pot cover the ribs with water and simmer for 1 to 2
hours or until the meat is tenter
In another pot combine the next 7 ingreds. together and the
cooked ribs, simmer for 10 to 15 mins.
Season, add the pineapple and sweet peppers near the end
Notes:
Be sure that the meat is tender, this will mean long slow cooking
If the sauce is to thin, thicken with a little amount of
cornstarch and water
Pork Medallians With A Coca Cola
Sauce:
Ingredients:
1 Lbs. Fresh pork loin
1 Shallot, fine diced
2 Jalapeno pepper. seeded, sliced
1 oz. Brandy
4 oz. Coca cola
Juice from 1 lime
2 T. Fresh coriandar, chopped
3 oz. Soft butter
Salt
Fresh ground black pepper
Procedure:
Cut pork on an angle, then hammer slightly with a mallet
Heat some oil in a skillet and sear pork on both sides, finish in
a hot oven
Sauté shallots and jalapeno until soft
Flambé with brandy, add cola and reduce by half
Remove from heat, add coriandar, season and stir in butter parts
at a time
Notes:
Serve with potato and veg
Other cuts of pork can be used such as loin
Do not use Pepsi instead of Coke
Ingredients:
1 to 2 Lbs. Fres pork loin, cut into strips
1/4 C. Hoisin sauce
1/4 C. Soy sauce, low sodium
1/4 C. Dry sherry
2 C. Beef stock
1/4 C. Dry sherry
1/2 C. Soy sauce, low sodium
1 oz. Hoisin sauce
1 oz. Red wine vinegar
1 T. Orange zest, grated
1 t. Dried chilies
2 t. Sugar
1 t. Black pepper
2 oz. Cornstarch
1 oz. Peanut oil
1/2 oz. Seasame oil
2 Cloves garlic, minced
1 T. Fresh ginger, minced
3 sweet peppers, different colors, seeded, sliced
1 Lbs. Fresh mushrooms, quarted
1 Bunch green onions, sliced
Procedure:
Marinate the pork strips in the next 3 ingred. over night
In a sauce pot simmer the next 10 ingred. for a few min. stirring
often
In a wok or a large skillet heat oils and sear pork, remove
Add garlic and ginger, stir fry briefly, then add the peppers and
mushrooms and cook until tenter
Add the sauce, pork and green onions and bring back to a simmer
Notes:
Serve with rice or pasta
You can use other cuts of pork such as tender loin or leg
Ingredients:
1 Loaf of bread, cubed
1/2 Onion, chopped
1 Stalk of celery, chopped
3 Apples, peeled, cored, chopped
2 T. Fresh sage, chopped
Salt
Fresh ground black pepper
Apple cider
3 Lbs. Or more of fresh deboned whole pork loin
Procedure:
Cut the pork in a fashion so that it can be stuffed by rolling
up and being tied so that it stays as a roast
Prepare the stuffing by sautéing the onions and celery
until soft and add them to the cubed bread
Add apples and cider to make moist, season to taste
Stuff the pork, tie with a butcher twine, season and roast in a
preheated 350°F oven for 1 to 2 hours or until meat is cooked
Notes:
Can be served with a sauce made from the pan drippings
Serve with potato and veg
Slice roast to desired portion size
Can be served with apple sauce