37613 mama pork promise you love Recipes

pork tenderloin (you can use 3 to 4 tenderloins), scotch bonnet chilies, seeded (for hotter jerk, leave the seeds or placenta in), scallions , both white and green parts, trimmed and cut into 1-inch pieces (green onions), sized onion , cut into 1 inch pieces, ginger , peeled fresh , thinly sliced (1 inch, i usually just substitute 1 to 2 tbsp s of grated if i don tsp have fresh), garlic, peeled, fresh thyme or 2 tbsp dried thyme, ground allspice, freshly ground black pepper, freshly grated nutmeg (i used dried powdered), ground cinnamon, distilled white vinegar, soy sauce, coarse salt (kosher or sea), light brown sugar, vegetable oil , plus 1 to 2 tbsp s for basting

pork ears (cleaned and hair removed or so to speak shaved), pork liver, hot chilis (minced ), red onions (minced ), garlic (crushed , as in super crushed), soy sauce (up to you on how strong the flavor you want it), vinegar (up to you on how strong the flavor you want it), vegetable oil (you can use olive oil if you d like), sizzling plate (optional), salt and pepper, egg

pork ribs, oil, onions, diced, garlic cloves, minced, whole tomatoes in puree, tomato paste, water, dry red wine, dried basil, fresh italian parsley, chopped, parmesan cheese, ground beef, ground veal, ground pork, breadcrumbs, milk, egg, scrambled

pork chops (you can substitute veal chops if you prefer), dry white wine or vermouth, celery leaves, bay leaves, celery stalks, washed and finely diced, butter, apples, cored and coarsely sliced, brown sugar, swiss or jarlsberg cheese, coarsely grated

pork fillets or 1 lb cubed spareribs, dessert apples (if you use a cooking apple, best to use the kind that doesn tsp pulp up), pork stock, made (it really does need to be pork stock cube, other flavours not subtle enough), buds, fresh sage leaves, nutmeg, paprika, salt & pepper

dried cornhusks, pork tenderloin, ground cumin, chili powder, dried oregano, salt, paprika, chopped onion, masa harina, paprika, salt, water, vegetable oil

lovely black bean and corn salad, wisk together, white balsamic vinegar, canola oil, salt , pepper, cumin and chili powder, then add, black beans, drained and rinsed, frozen corn, rinsed to take the chill off, red bell pepper, diced, red onion, diced, handful of cilantro, chopped

garlic cloves, minced, onions, finely chopped, lemon juice, soy sauce, honey, olive oil, pork tenderloin (you can substitute any lean pork), chicken broth, broccoli florets, cornstarch, water, lemon rind, finely shredded

pork chops (boneless is best but not necessary), potatoes (russet or 15 red which ever you prefer), cream of celery soup, cream of mushroom soup, milk, yellow onions (sliced in rings is best but you can dice them if preferred)

pork tenderloin, boneless skinless chicken breast , about 3, bacon (or you can use prosciutto), pesto sauce

pork shoulder , from any marketplace, olive oil, minced fresh garlic cloves, soy sauce, apple cider vinegar, brown sugar, raisins, tomato, diced, dried shrimp paste , compliments this dish very well (available at any oriental market)

pork chops (you can use more ), onion, sliced, chicken broth, ground mustard, cornstarch , and water to thicken

pineapple chunks (or crushed will work, too), cornstarch, chili sauce, raisins, brown sugar, cinnamon, pork chops or 4 boneless skinless chicken breasts, vegetable oil, salt and pepper

brown sugar, chile sauce, cornstarch, ground cinnamon, pinapple chunks (reserve juice), pork chops, vegetable oil

pork shoulder roasts (about 24 lb), garlic salt, new mexico dried chili pods, whole cumin seeds, crushed (about 4 tbsp after crushing), salt , to taste, dried cornhusks, cleaned and soaked in water, prepared masa

your favourite barbecue sauce (i use honey smoke), pork chops (you can use boneless or bone in ), seasoning (i use garlic plus by club house)

pork tenderloin, olive oil, kosher salt, ground black pepper, granny smith apples, peeled,cored,and chopped, apple juice, cider vinegar, sugar, light brown sugar, ground cinnamon (more if you want), dried cranberries, cornstarch, cold water

pork tenderloin, molasses (i use blackstrap, but you could use light), apple cider vinegar, divided, dijon mustard, coarse grain mustard, olive oil