Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.

Mix all ingredients except pork in shallow glass dish. Place pork in dish; turn to coat with marinade. Cover and refrigerate at least 1 hour. Remove pork from marinade; reserve marinade. Cover and grill 4-5″ from medium coals, 14-16 minutes, brushing occasionally with marinade and turning once, until no longer pink in center.

This may take a couple posts. Now, dont preheat the oven. Put it in oven fat side up and roast uncovered at 35o F but cover the stuffing after 30 min with a bit of foil (Sausage-Corn Stuffing coming up later). 3-4 lbs takes 2 -2 1/2 hrs, bone in and Id insert a meat […]

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the […]

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until […]

TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2″ CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.

-MUSTARD BUTTER- 4 tb Sweet butter, softened 2 tb Dijon mustard 1 pn English dry mustard 1 ts Lemon juice -PORK- 2 tb Sweet butter 2 tb Cooking oil 16 Up to … 20 Filet-of-pork medallions, -cut 3/4″ thick -OR- 12 Boned loin-of-pork -medallions, 1/2″ thick Salt Freshly ground white pepper 2 tb Finely minced […]

Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours. Heat oven to 325 Degrees F. Place pork, fat side […]

1. Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet. 2. Return the skillet […]

Cook pork and garlic in 1/2 cup water until all the water is absorbed. Let the pork brown in its fat for a few minutes. Add onion and saute till translucent. Add tomatoes and chilies, cover and simmer for 30 to 40 minutes. Just before serving, add the chopped cilantro, salt and pepper to taste, […]