Porky

Barbecued Pork:

Place the onions in large, thick bottomed pot
Combine the brown sugar, paprika, salt and pepper; rub the mixture over the roast
Place roast over onions. Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well
Drizzle about 1/3 of vinegar mixture over roast (cover and refrigerate the remaining vinegar mixture)
Cover the roast and cook on low heat 6 to 8 hours (medium heat for 3 to 5 hours)
Drizzle about 1/3 of reserved vinegar mixture over roast during last 1/2 hour of cooking
Remove meat and onions and drain. Chop or shred meat and chop onions
Serve meat and onions on buns and garnish

Score the surface of the pork roast using a diamond pattern
In a separate bowl, combine black pepper, salt, ginger, cloves, nutmeg, garlic, and hot sauce. Mix well
Rub the above mixture into the scored surface of pork loin
Crumble bay leaves on top and place in a roasting pan along with 1/2 of the chicken stock, and half cup of rum
Roast in a preheated 325°F oven for about 2 1/2 hours
Periodically baste with a sauce made by combining brown sugar, lime juice, and 1/2 cup of rum. Add stock to basting mixture as necessary
Place on platter for 15-20 minutes
Combine basting sauce, remaining stock, and drippings in a saucepan. Bring mixture to a boil, add arrowroot and a little water, stirring frequently until gravy has thickened
Serve with roast on a bed of rice

Combine the mango chutney, mustard, chilli sauce and orange marmalade in a small bowl
Cut the meat into strips about 1/2 inch wide and thread them onto the skewers
Brush all over with the marinade
As pork leg steaks and schnitzels are very lean, grill for only 2 to 3 minutes on each side until cooked through but still slightly pink in the middle
Serve with rice or baked potatoes and a mixed salad

Mix the pork with the onions, potatoes, garlic and seasoning
Simmer in a heavy pot with one half cup water over medium low heat for about one hour. Stir frequently, adding remaining water if the meat mixture begins to stick
Divide the dough in two and roll one eighth inch thick. Line a deep dish pie plate with one dough circle, spoon on the meat mixture and cover with the remaining dough
Bake for about forty five minutes in a preheated 375°F oven, or until dough is golden

Tourtière is a round mould of variable diameter, slightly wider at the top, with high fluted or smooth sides. Made of ovenproof whire porcelin, earthenware, or ovenproof glass, it is used for cooking and serving tourtes, tarts, or pies, sometimes with a removable base. The word is also used in France for any kind of pie dish, tart mould, or flan ring
Allow to cool slightly for about 5 to 10 minutes before serving

Sprinkle tenderloins with salt and pepper
Cut each apple into quarters. Peel and core
Blend flour with cumin. Dredge tenderloins in that flour mixture
Heat oil over medium high heat in heavy skillet. Add tenderloins. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes
Pour off fat from pan. Add apples and onions around meat. Cook and stir about 3 minutes
Add vinegar, chicken stock, honey and tomato paste
Bring to a simmer, stirring. Cover tightly. Cook about 15 minutes
Add grapes. Cook 5 minutes longer
Slice pork on the bias. Serve with apples and grapes and some sauce over each serving

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