America's Cut Caribbean Grill
Prep: 5 min, Marinate: 3:00, Cook: 20 min
4 America's cut pork chops, 1-1/2 inch thick
Arrange pork in a single layer in a non-reactive pan or dish. Combine remaining ingredients in a bowl and pour over pork, turning pork to coat. Cover and marinate in refrigerator at least 3 hours. Prepare medium-hot coals in covered grill, banking coals on sides of grill. Remove chops from marinade, reserving marinade. Place chops on grill and grill over indirect heat 15-18 minutes, turning once. Heat marinade to boiling, serve with pork.
4 pounds Armour boneless country-style ribs
Cut ribs into serving portions. Combine remaining ingredients;
mix well. Prepare covered grill with drip pan in center, banked by slow
coals.Place ribs on grill; cover and cook about 20 minutes; turn ribs, cook,covered,
20 minutes more. Brush ribs with sauce and cook, covered,25 - 35 minutes
more or till very tender, turning and brushing frequently with sauce.
4 lb pork roast
rib end -- boned, diced 2lb12oz
Bone and dice the rib end of pork. You should get about 70% of the original weight.A 4 lb roast gives about 2-3/4 lb of diced meat. Put the dice of pork, the spices and chopped garlic into a bowl and pour the vinegar over them. Mix well, and allow to marinate overnight in the refrigerator.Pour the oil or rendered fat over them and mix well. Add the onions and chiles, and the diced potatoes. Put this in a 350 oven to brown. When it is well browned, transfer to a heavy pot. Deglaze the pan and add the chiles and the bacon skin, and chopped tomatoes to the pot. Cover the contents by half an inch or so with stock, beer or water, or any combination thereof. Bring to the boil, and simmer slowly until the meat is tender.
4 thick lean
the chops with salt and pepper. Heat the oil, garlic and parsley in a wide
saucepan with lid and when hot put in the chops. Fry over gentle heat until
golden on both sides, about 15 minutes. Add the wine, cover the pan closely
and cook gently until the meat has absorbed most of the wine, about 20 minutes.
Pour the remaining pan juices over the chops and garnish with parsley.
Pineapple & Sweet Potato Kebabs
1 lb sweet potatoes
Cut the pineapple lengthwise into 1/2 inch slices, then discard the remaining core. Cut the sweet potato and pineapple into cubes of about 1/2 inch. Steam the sweet potato until firm but tender, about 10 minutes then set aside to cool. Place honey, peanut oil and cardamom and orange juice in a small saucepan and heat gently for 1 minute. Trim the ham and roll up to form neat rolls then lace onto the skewers along with the pineapple and sweet potato pieces. Place the kebabs in a baking dish and drizzle the honey and spice mixture over. If not cooking immediately, cover and refrigerate until ready to use. Barbecue or oven roast 425 F until golden brown and serve with crusty bread
1 ribroast of
pork (6 or 7 ribs)
Remove the rind from the pork leaving the fat underneath. Score the fat in a criss cross pattern and rub with salt, pepper and all the spices mixed together. Place in a roasting pan fat side up and roast ib a moderate 350F oven for 90 minutes per pound. After 1 hour of cooking brush the pork with some plum sauce and continue during the rest of the cooking, basting with plum sauce every 25 minutes until the meat is cooked. Serve with additional hot plum sauce.
1 1/2 lbs. cubed
Mix together in crock pot, cooking at least 8 hours. Shred meat with fork before serving on good buns or hard rolls.
4 Ham steaks
Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce
Prep Time : 20 Minutes + 4-6 hours Marinating.
: 15 Minutes
2 kg ( 4.40 lbs)
short ribs or pork ribs
When purchasing the meat ask the butcher to cut ribs into 2-1/2 inches (5-cm) squares. using a sharp knife, cut through the flesh of each piece to alloow the marinade to penetrate. Place the ribs in a pan and cover with water, bring to boil, cover and simmer for 5 minutes. Drain well. This runs off some fat. Combine the remaining ingredients in a bowl and add the ribs, mix well, cover and marinate refrigerated for 4-6 hours or over night. Turn the ribs occasionally while marinating, so the flavours are evenly distributed. Cook the ribs over a hot oiled grill, allowing each side to brown and become crisp. Serve warm.
1 medium cabbage,
In large pot,
boil whole cabbage for 45 minutes. Drain and let cool. Pull apart
gently leaf by leaf. In medium pot of water, add 1 tbsp. salt and rice.Boil
for 10 minutes. Drain and rinse with cold water. In large bowl, add ground
pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well. Roll
pork mixture into small balls and centre on cabbage leaf. From end
to end, roll cabbage around pork ball. Insert ends of leaf into pork
ball with thumb to make cabbage leaf stay wrapped. Set aside. Drain
juice from sauerkraut and put sauerkraut in large pot. Cut up any
left-over cabbage into strips, and add. Add cabbage rolls to pot and
enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours.
Apple Orchard Pork Chops
6 Armour pork loin chops, cut 1-1/2-inch thick
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.
2 lb pork spareribs, with the rind and fat
Preheat the oven to 400F. Place ribs on a rack over a baking dish
and brush over with the orange juice. Cook for 1 hour, turning once. Lightly
mash the watermelon with a fork and combine with the garlic,chilli, tomato
puree and soy sauce. Preheat a lightly oiled chargrill pan or barbecue grill
or flatplate and cook the ribs for about 7 minutes, basting with some of
the watermelon sauce. Serve the spareribs drizzled with the remaining watermelon
1 x 2 lb Pork Mini Roast
3 tblspns olive
Mix together all rub ingredients and evenly coat the Pork Mini Roast. Cover and refrigerate for about 1 hour. Preheat fan oven to 180ºC. Calculate the cooking time, allow approximately 40 minutes per 500 g.Place pork in a roasting pan and cook for about 80 minutes until cooked. For a moist and tender result, avoid over cooking and cook until medium-well. To test, gently insert a clean skewer and remove, the juices should run clear (internal temperature minimum of 70ºC). Rest for 10 minutes in a warm oven after cooking. Carve across the grain and serve with instant gravy and steamed seasonal vegetables.
Tip: Lean Pork Mini Roasts require brushing with pan juices during cooking. Cover and cook with a few slices of bacon if desired. Further brown roasts towards the end of cooking with a higher oven temperature.
Quick Cook Pork Chops with Portuguese Rub
4 Quick Cook
Brush both sides of chops with olive oil and season with Portuguese seasoning. Heat a heavy based non-stick pan (or BBQ) over moderate high heat. Cook chop for about 1 minute each side. Turn once or twice during cooking.For a moist and tender result, avoid overcooking and cook until medium-well. Test by pressing with tongs, medium-well has a firm but springy touch. Serve with seasonal salads and crusty bread.
4 King Henry
relish, simmer all relish ingredients for about 10 minutes until soft.
Brush both sides of cutlets with vegetable oil and season with barbecue
Tip: The cutlet thickness determines cooking times. Turn over when the juices appear on the uncooked side. When the juices appear on the cooked side, turn again and let them rest for a few minutes.
4-6 Pork Scotch
Cut tomatoes in half, place in ovenproof dish, drizzle with olive oil and season with salt and pepper. Roast in 200°C oven for approximately 45 minutes. Make salsa by combining herbs, capers, mustard, anchovies and vinegar in a food processor, finely chop and add oil. (Alternatively very finely chop all ingredients with a knife, add olive oil). Barbecue or char-grill pork,cook approximately 6-8 minutes. Serve with salsa and tomatoes.
pork spare rib, (about 2 racks)
to 200 degrees. Mix together dry ingredients and rub over rib racks. Place
on a cookie sheet and bake for 2 hours. Prepare mesquite chips in grill.
4-8 pork steaks
(loin, midloin, rump or scotch) or pork cutlets or chops
To make apricot mustard, combine all mustard ingredients and simmer for 1-2 minutes until lightly thick and set aside.Brush both sides of pork with oil, season with salt and pepper.Heat BBQ plate/grill bars (or non-stick pan) until hot.Cook pork for about 2-3 minutes each side or until medium done and the juices are just pink to clear. Avoid overcooking.Rest for a few minutes in a warm place on the BBQ. Serve with a crisp garden salad.
1 pound pork
Cut steaks in
2 inch pieces. Season with Creole Seasoning. Place in a jar,
add vinegar, and refrigerate overnight. When ready to cook, place drained
grillades (pork pieces) in a skillet coated with cooking spray and brown
on each side. Add onion, water to cover, and simmer for 1 hour.
5 lbs. pork loin
Score the surface
of the pork roast using a diamond pattern. In a separate bowl, combine black
pepper, salt, ginger, cloves, nutmeg, garlic, and hot sauce. Mix well. Rub
mixture into the score surface of pork loin. Crumble bay leaves on top and
place in a roasting pan along with 1/2 of the chicken stock, and half cup
of rum. Roast at 325 F degrees for 2 1/2 hours (30 minutes per pound).
Chorizo Sausage de Sorora
2 Lb. ground
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
8 cups green
Boil pork or chicken in water; add the peas and herbs. Cook the mixture until peas are soft.Strain off, saving the stock. Mince the meat, peas and seasoning Cook the corn flour in the stock for about 10 minutes-stirring constantly.Add minced ingredients, stir and cook for about half hour stirring the mixture until it raaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine, then turn mixture out on a dish-spreading it smoothly with the rest of the margarine. Serve hot with sliced ham and chicken
6 pork chops
Season chops with salt and pepper. Brown chops in oil,remove. Add rice and fry. Remove and place rice in casserole dish. Brown onion, green peppers and 2 pieces lemon. Add water and beef cube, pour mixture over rice, add chops and sprinkle with chilli powder. Cover and bake for 1 hour at 350F. 15 minutes before serving, add remaining lemon slices. Garnish with parsley.
Grilled Pork Tenderloin on CashewRice with Garlic-Cilantro Butter
1 1/2 pounds
Cut tenderloins crosswise into 1-inch pieces, flatten slightly. Combine next five ingredients; marinate pork in mixture 4 hours, refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side.Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro Butter.
Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes, until garlic is soft.
Cashew Rice: To hot rice cooked, stir in 1 teaspoon grated ginger, sautéed green onion and garlic, and 1/2 cup cashews.
Garlic-Cilantro Butter: Process together 1/2 pound butter, 1/4 cup fresh cilantro and 2 tablespoons EACH roasted garlic and lime juice.