Spring Rolls

Spring Rolls

1T oil
1/4 Lb ground pork
1 T ginger
2 sm bunches green onions chopped
1 carrot grated
2 C sprouts chopped
2 T rice wine vinegar
2 T soy sauce
dash sesame oil
3/4 sm head cabbage chopped
1 can water chestnuts chopped

20 egg roll wrappers

Brown pork in oil, Add remaining ingredients, except wrappers simmer 5 min. until most liquid evaporates and veggies are tender.
Roll in wrappers. deep Fry





After trying several different recipes I found one that I like.

BBQ pork sandwiches

4-6 lb Pork roast( butt or shoulder)
one onion chopped
2T lemon juice
1 bottle BBQ

Saute onions, Chunk pork to 1-2 inch chunks, place onions and pork in crock pot for 6-8 hours. Drain liquid, shred pork. mix lemon juice, shredded pork and BBQ in crock pot cook cook for 30 min. Serve on hamburger buns.

Carnitas

serves 8-10 as part of meal
4-6 lbs pork shoulder/Boston butt cut into 3 in chucks
rub
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano/2 tsp fresh
1 T salt
1 tsp pepper
rub meat with mixture using all and getting all meat covered
heat 1 T in dutch brown meat all sides done in batches if necessary return all meat to pot, add:
2 c chopped onions
6 whole garlic cloves
cook stirring often until onions begin to soften about 5 min add
2 bay leaves
2 c water
cover and simmer 1 1/2 hour
pour off broth (can be saves for soup or beans) pour 2 quarts whole milk over meat simmer until milk has curled ans caramelized and all liquid has evaporated stir from time to time
serve with tortillas (corn tastes best) and cheese (like a taco)

Braised Pork Butt with Port and Prunes

Serves 6 to 8. with leftovers
- FIT FOR COMPANY, REWARMS WELL, COOKING ON A BUDGET

UNLIKE THE PORK LOIN, the Boston butt, or pork shoulder butt, is ideal for long, slow, moist cooking. Prunes, like many fruits, complement the sweet and succulent flavors of the pork, and port wine provides a nice undertone of sweetness and fruit. We recommend a rolled and tied boneless butt, since it’s easier to carve and serve, but a bone- in roast will do as wel1 (this is all I use).

Flavor Step Combine all the herbs and spices in a small bowl and rub generously all over the meat.

Preheat the oven to 325°F. Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the meat on all sides, 7 to 8 minutes, Remove it and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
Pour in the sparkling apple juice and stock and scrape up any browned bits from the bottom of the pot. Add the prunes and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
Place the pot in the middle of the oven and cook for about 1½ hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary and carve into ½-inch thick slices. Serve with the sauce and prunes and vegetables. Don’t skip making the sauce, because it is awesome and tastes great.


Flavor Step – herb and mustard rub for pork
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard, preferably Colman’s
1½ teaspoons salt
1 teaspoon freshly ground black pepper

1 4-to-6-pound boneless or bone-in Boston butt or pork shoulder butt, trimmed of most external fat
2 tablespoons olive oil
2 cups fresh or frozen pearl onions, partially defrosted if frozen
1 cup finely chopped leeks (white part only)
½ cup finely chopped carrots
1 cup Martinelli’s sparkling cider
½ cup beef or chicken stock
1 cup pitted prunes
2 bay leaves
Salt and freshly ground black pepper