1 cup red kidney beans 4 cups water 1/4
cup salt pork or bacon cut into small cubes 1 onion finely chopped 1 hot green pepper chopped 2 cloves garlic chopped 2 cups long grain rice 1 teaspoon Bel Soley Mango Cherry Pepper Sauce
Not exact matches
For the breading, I mixed together the following ingredients: 1
cup of
pork rind crumbs (I pulse the
pork rinds in a food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no
salt added) The following ingredients while also be needed for this recipe: 1...
1 tablespoon dark sesame oil 1 3.5 lb bone in
pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher
salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2
cups cherry cola 1/2
cup of hoisin sauce (click here for a recipe to make your own!)
4 green plantains, peeled and cut into rounds on the diagonal 3 T olive oil 3 - 5 cloves minced garlic
Pork cracklings (chicharrones), crushed — 1
cup (or substitute w / thick bacon)
Salt — to taste
Meatballs: 1/2
cup breadcrumbs 1 egg 1/2 lbs of ground
pork 1/2 lbs of ground beef 1 onion finely chopped 1
cup heavy cream 1 tsp
salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauce
Carnitas Lard, pastured, with no additives — or bacon grease or refined, expeller pressed coconut oil — or a combination (3 pints — or 6
cups)
Pork, boneless, butt or shoulder, pastured (3 1/2 pounds) Sea
salt Orange, fresh, organic if possible (1) Cilantro (1 bunch)
3
cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3
cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package
pork chorizo ** 1/2
cup freshly grated Asiago cheese 1/2
cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher
salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon
salt 1/2 teaspoon black pepper 1
pork tenderloin, thinly sliced into medallions 1/4
cup extra virgin olive oil 1
cup chicken broth 1/2
cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
3 bone in
pork chops 1 egg, beaten 1
cup of Italian seasoned panko crumbs 2 tbsp Parmesan cheese, finely grated Sea
salt and freshly cracked pepper, to taste
What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6
pork chops -LCB- I grabbed the boneless variety -RCB-
Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1
cup mandarin or regular orange slices 1 fennel bulb, sliced
oil 1 bundle callaloo bush, washed & chopped (spinach as substitute) 2
cups coconut milk 6 medium ochroes (this is how we spell it), chopped 2 clean crabs cut in halves (or
salt pork) 1/2
cup finely chopped pimento 1/2
cup finely chopped carrots 1 tbsp.
3 pounds boneless
pork shoulder or
pork butt, cut into 2 - inch cubes 1/2
cup orange juice 1/4
cup lime juice (from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher
salt, plus more to taste
1 1/2 pounds ground
pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper 2 thick boneless
pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1
cup (8 fl oz / 250 ml) applesauce, unsweetened
1
cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons chopped fresh thyme 1 3/4 teaspoon coarse kosher
salt 1/2 teaspoon pepper 1 teaspoon chopped fresh rosemary 5 pounds boneless
pork butt
fresh
pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4
cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound
pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful of dried cranberries
salt and pepper 1 egg, beaten
15 to 20 chiltepíns, crushed 1
cup red New Mexican chile powder 1 tablespoon chile seeds (from chiltepíns or other chiles) 1 pound ground lean
pork 1/4 teaspoon
salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Mexican oregano 3 tablespoons white vinegar 4 cloves garlic, minced 1/2 teaspoon ground cloves
2
cups cooked, shredded
pork 1/2
cup bitter orange juice (see recipe below) or fresh lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4
cup finely chopped onion 3 tablespoons finely chopped fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped
Salt to taste
4 boneless loin
pork chops 1
cup water 1/2
cup sugar 2 tablespoons
salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds
pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon
salt 1/2
cup cider vinegar 1/2
cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the
pork slightly, then slice
1/2
cup pigeon peas 1/4 pound
salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the
salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2
cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2
cups rice 1 quart chicken broth
Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the
Salt and freshly ground black pepper to taste Fry the
salt pork in a pot to render the
salt pork in a pot to render the fat.
ingredients
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4
cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4
cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4
cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in
pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
pork chops (1 1/2 - inches thick each) Kosher
salt and freshly ground black pepper (to taste)
1 1/2 pounds chicken breast or
pork tenderloin 1/2 can (3.5 oz) chipotles in adobo sauce 2 cloves garlic 1/3
Cup orange juice 1/4 Cup Extra virgin olive oil 1 tsp salt 1 tsp pepper 1/3 cup chicken br
Cup orange juice 1/4
Cup Extra virgin olive oil 1 tsp salt 1 tsp pepper 1/3 cup chicken br
Cup Extra virgin olive oil 1 tsp
salt 1 tsp pepper 1/3
cup chicken br
cup chicken broth
The Meat 1 - 2 slabs of
pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1
cup pineapple juice 1
cup tomato sauce 1/2
cup sugar 1/4
cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon
salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
1 clove garlic 1 teaspoon olive oil 2 teaspoons pine nuts 1/2 favorite sausage: veggie, chicken, or
pork, diced 1/4
cup frozen spinach 2 sundried tomatoes, cut into strips 1 egg 1 egg white 1/4 teaspoon
salt 1/2 ounce grated Parmesan 2 slices of bread
Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon
salt 2 tablespoons olive oil 3/4
cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured
pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons fresh cilantro
Combine 6
cups water, beans,
pork chops, bacon, onion, garlic, chilies, adobo, cumin and
salt in slow cooker.
4 bone - in
pork chops, about 1 inch think fresh ground
salt and pepper 1
cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4
cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2
cup low - sodium chicken broth 1/4
cup heavy cream
FILIPINO
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb
pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
pork belly 1 1/4
cup white vinegar 1
cup soy sauce 1
cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse
salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay leaves
3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound ground
pork 3 tablespoons plus 1/2
cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon
salt 4 ounces Cabot Monterey Jack, sliced 4 soft onion rolls, split
3/4
cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean
pork cut in 1 1/2 - inch cubes 1
cups finely chopped onions 2 cloves garlic chopped 2
cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican
Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce
Pozole (
Pork and Hominy Stew)-------------------- 2 dried guajillo peppers, stems removed and seeded 1 tbsp canola oil 8 ounces lean pork, cut into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 bay leaf 6 cups water 2 14.5 - oz cans hominy, drained and rinsed salt, pepper 1/4 cup chopped green onions 1/4 cup chopped cila
Pork and Hominy Stew)-------------------- 2 dried guajillo peppers, stems removed and seeded 1 tbsp canola oil 8 ounces lean
pork, cut into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 bay leaf 6 cups water 2 14.5 - oz cans hominy, drained and rinsed salt, pepper 1/4 cup chopped green onions 1/4 cup chopped cila
pork, cut into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 bay leaf 6
cups water 2 14.5 - oz cans hominy, drained and rinsed
salt, pepper 1/4
cup chopped green onions 1/4
cup chopped cilantro
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked
pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon
salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
3/4
cup vegetable oil 1 pound boneless
pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced
Salt and freshly ground black pepper 3
cups bean sprouts
4 bone - in
pork chops, about 1 inch think fresh ground
salt and pepper 1
cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4
cup plus 2 tablespoons olive or vegetable
1 Tablespoon Coconut Oil 8 - 12 oz
Pork Sausage 4 Tablespoons Organic Butter 1 Teaspoon Fresh Ground Pepper 1/2
Cup Organic AP Flour 3 Cups Milk 1
Cup Water 1 Teaspoon
Salt
4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound
pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1
cup of water 1
cup red wine Kosher
salt and freshly ground black pepper Parmigiano - Reggiano (grating)
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground
pork 1/2 tsp
salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
2 garlic cloves 1 tablespoon kosher
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pe
salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4
cup Dijon mustard 1 3 - pound boneless
pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted
Salt and freshly ground black pe
Salt and freshly ground black pepper
1 large onion, sliced and separated into rings 2 1/2 pounds boneless country - style
pork ribs 1 (18 ounce) bottle barbecue sauce 1/3
cup honey 1/3
cup maple syrup 1/4
cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves of garlic, crushed 1/2 teaspoon
salt 1/4 teaspoon pepper
To the large bowl, add the ground
pork and beef, chorizo, 1
cup of the grated cheese, the olives, pine nuts, almonds, lemon juice,
salt, pepper, lemon zest and 3 of the eggs.
1 pound ground chuck 1/2 pound mild bulk
pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2
cup chopped onion, fairly fine 1 clove garlic, minced 1/4
cup chopped parsley 1/4
cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon
salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper
Step 5TO MAKE THE MEATBALLS: In a medium bowl, mix together the remaining 1/4
cup of parsley, beef,
pork, 1/4
cup of Parmesan cheese, basil, oregano, onion powder, garlic,
salt, and pepper.
Pulled
Pork 1 tsp Paprika 1 tsp Ground Ancho Chile 2 tsp Ground Cumin 1/2 tsp Salt and Ground Pepper 2 Tbsp Crushed Garlic 5 Scallions 1 Diced Onion Approx 4 pounds boneless pork shoulder 1 cup of Gluten Free Beer 2 cups Water or enough to cover
Pork 1 tsp Paprika 1 tsp Ground Ancho Chile 2 tsp Ground Cumin 1/2 tsp
Salt and Ground Pepper 2 Tbsp Crushed Garlic 5 Scallions 1 Diced Onion Approx 4 pounds boneless
pork shoulder 1 cup of Gluten Free Beer 2 cups Water or enough to cover
pork shoulder 1
cup of Gluten Free Beer 2
cups Water or enough to cover
porkpork
400 grams uncooked spaghetti For the meatballs250 grams ground beef250 grams ground
pork 1 piece El Rey chorizo de bilbao, chopped finely (or 1 can chorizo de bilbao) 1/4
cup fresh parsley, chopped finely2 eggs 1/2
cup breadcrumbs3 cloves garlic1 / 2
cup onions, minced
salt and pepper to taste For the sauce1 / 2
cup olive oil15 to 20 pieces meatballs 5
cups red sauce 2 tablespoons chopped fresh basil 1/4
cup chopped fresh parsley
salt and pepper to tasteParmesan cheese 1 Prepare the meatballs: Mix all ingredients together in a bowl.
Ingredients 3/4 pound boneless
pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4
cup peanut oil Kosher
salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving
1 pound ground
pork, beef, chicken, turkey or veal 2 tablespoons cold water 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon kosher
salt 1 teaspoon minced fresh ginger 1/2 pound Chinese cabbage, trimmed and finely chopped (about 2
cups)
1 pound ground chuck 1/2 pound
pork sausage 1 egg 1/2
cup oat bran 1 green pepper, diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium onion, finely chopped 8 ounces tomato sauce 1/4 teaspoon dry mustard 1/4 teaspoon ground sage 1/4 teaspoon dried thyme 1 teaspoon
salt or Vege - Sal 1/4 teaspoon pepper 1/8 teaspoon nutmeg
Add onions, garlic, canela, pumpkin seeds, oregano,
salt, thyme, and pepper to the blender with about 1/4
cup of the
pork cooking liquid.