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Ingredient - Pork
A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.

Because of the marinade, this recipe requires advance preparation.

The sausage for this recipe is from Charcuterie: The Craft of Salting, Smoking, and Curing appeared as part of the article"Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing" by Mark Masker. He tweaked it a bit with the addition of habanero peppers. Read the entire article here.

This recipe is from the Old Mexico Grill.

The combination of sharp mustard and rich, mellow pure maple syrup creates a unique flavor for these juicy bone-in pork chops. Be sure not to overcook the chops or they will become tough and chewy. Use an instant-read thermometer for perfectly cooked chops. Note: This recipe requires advance preparation.

Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.

Mike Tucker of Ankeny, Iowa, is the owner of Hawgeyes BBQ (hawgeyesbbq.com) and creator of the world’s largest pork burger at the 2007 BarbeQlossal in Des Moines. With some help from the Iowa State University Meat Lab and Ray Basso’s BBQ Forum, Mike developed this recipe for a tasty summer sausage. The Hi Mountain Summer Sausage kit ($16.99) is available on-line from Hawgeyes. Encapsulated citric acid and other sausage-making supplies are available at alliedkenco.com. This recipe requires advance preparation.

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve in Meat Shot Glasses, recipe here.

Find a butcher with pork bellies (a Chinese butcher probably has them on-hand; if not ask your butcher to order one for you). The ones I purchased from my purveyor had the rind (skin) removed and weighed about 11 pounds. I trimmed off some of the excess fat and cut the belly into four pieces about 2 3/4 pounds (or so) each. The trimmed pork fat makes great cracklings! Read more about making bacon in Mike Stines' article here.

Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note:  This recipe requires advance preparation.

 

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