|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 51 for roasted pork chunks
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Brown pork in oil over ... a boil pineapple chunks, syrup, vinegar, ... 5 minutes more, stirring constantly. Serve over steamed rice. Yield: 4 servings.
About 4 hours ... strings. With a large spoon, skim fat from liquid. Serve liquid over meat and vegetables. Makes 8 servings. This is very good with pork roast.
The night before: ... duty foil. Wipe roast with damp paper ... in skillet. Add pork, chiles, pineapple, ... noodles to skillet mixture. Makes 6 servings.
In heavy 4 quart Dutch oven, brown pork, several pieces ... oven about 2 hours or until pork is very tender. Shred pork and return to liquid and reheat.
In a 5 to 6 quart pan, combine pork, onion, garlic, ... cups broth and roasted chilies. Bring mixture ... skins, stems and seeds; rinse chilies and chop.
Set aside pineapple ... mix well. Place pork roast in center; baste ... cherries on top of roast while cooking. Bake at 350 degrees for 2 hours, basting often.
Simmer 2 to 3 hours on top of stove in heavy pan until potatoes are done and meat completely shreds apart. Do not discard any juice. Add water as ...
Cut pork into 1/2 inch ... pork. Cook and stir until gravy thickens. Add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over rice. Serves 7.
Brown pot roast in chunks in salt pork in bottom of ... approximately 3 hours. Remove bay leaves and serve. Red wine added toward end of cooking adds extra touch.
Drain pineapple; reserve ... fry (if fresh) pork, (just cut ... constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice.
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