Food Recipes ForumAnyone can register, Anyone can submit recipes.

INGREDIENTS

• 2 lbssmoked pork chops
• 2 cups apple butter
• 2 teaspoons quick-cooking tapioca
• 1 teaspoonitalian seasoning
• 5 red apples

DIRECTIONS

1. Combine apple butter, Italian seasoning and tapioca in crock pot.
2. Peel and slice apples put in crock pot.
3. Put pork chops on top of apples and spoon sauce over all.
4. Cook on low 5-6 hrs or high 3-3 1/2 hours.

INGREDIENTS

• 6 lbspork butt , cut into 2 inch cubes
• 1 1/2 quarts water
• 1 quartorange juice
• 3 (12ounce)bottles Dos XX beer
• 1/4 cupachiote powder or paprika
• 4 ancho chilies, stems removed
• 6 bay leaves
• 3 tablespoons garlic, chopped
• 1/4 cup kosher salt
• 1 lbwhite onions , chopped

DIRECTIONS

1. Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
2. Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
3. Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
4. Drain the juices from the pork; reserve for later use.
5. Discard the onions and remaining solids in the roasting pan.
6. In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
7. Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
8. Using a slotted spoon, place the meat in the reserved sauce.
9. Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

INGREDIENTS

• 2 tablespoonsoil
• 5 shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 600 g boneless pork shoulderor pork leg , cut in 2 cm cubes
• 3 inches gingerroot, peeled and chopped (8cm)
• 4 tablespoons ketjap manis(sweet soy sauce)
• 2 tablespoons thin soy sauce
• 1 teaspoon black peppercorns, crushed
• 2 cupschicken stock
• 6-10 birds eye chiles , left whole

DIRECTIONS

1. Heat oil in a wok or heavy saucepan.
2. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
3. Add pork and continue to saute for 2 more minutes on high heat.
4. Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
5. Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
6. There should be very little sauce and the meat should be shiny and dark brown.
7. If meat becomes too dry during cooking, add a little chicken stock.

INGREDIENTS

• 3-4 lbsboneless pork butt (shoulder)
• 1/4 cup soy sauce
• 1 large yellow onion
• salt and pepper
• any other dry seasoning , your family likes (i use season salt, lemon pepper, garlic powder, onion powder and cayenne pepper)
• 1/2 cup water

DIRECTIONS

1. Season both sides of pork roast with your choice of dry seasonings.
2. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
3. This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
4. While roast is browning, slice large onion into thick slices and separate into rings.
5. Place 1/2 of the rings in the bottom of the crock pot.
6. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
7. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
8. Cook on low for 8-10 hours or on high for 5 hours.
9. You may have leftovers depending on family size and is great for sandwiches!
10. Meat should be falling apart.

INGREDIENTS

• 4 pork chops , 1 1/2 to 2 inches thick
• 2 cloves garlic, minced or pressed
• 1 tablespoon crushed whole coriander seeds
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon brown sugar
• 3 tablespoons soy sauce
• 4halved peaches, peeled,pitted
• lemon juice
• 1 tablespoon melted butter
• chopped parsley

DIRECTIONS

1. Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
2. Combine garlic, coriander, pepper, brown sugar and soy sauce.
3. Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
4. Cover and marinate at least 30 min (can be refrigerated overnight).
5. Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
6. 5 minutes before chops are done, place peach halves on grill, brush with butter.
7. Top each chop with one peach half, sprinkle with chopped parsley and serve.