Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Steamed Pork Spareribs: Authentic Chinese Recipe

http://www.youtube.com/v/Pmvkn9NPFZo?version=3&f=videos&app=youtube_gdata

This is my mom’s recipe for Chinese Steamed Pork Spareribs. It is cooked in the traditional way, with garlic, ginger and black beans. This dish is common in China’s Guangdong Province, including areas such as Hoiping and Toisan

Read more:
Steamed Pork Spareribs: Authentic Chinese Recipe

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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Boned fillet of pork

Ingredients

4-lb fillet of pork
1/3 cup brandy, rum or bourbon
2 cups pineapple juice
1 can of pineapple slices
1/4 tsp thyme
1 bay leaf
1 tsp salt

1/2 tsp pepper
parsley

How to prepare

Heat a heavy dutch oven and brown the pork in it, turning frequently to render the fat. When the meat is golden brown all around, pour the liquor over it and ignite! When the flame dies down, add the pineapple juice and seasonings. Cover the pan and cook over very low heat, allowing 25 minutes per pound. Remove the pork from the pan and strain the juices through a strainer lined with a damp cloth. ( the excess fat will cling to the cloth.) Return the juices to the pot and correct the seasoning. Add the pineapple slices to the pan gravy to warm them, and keep the sauce hot while you slice the pork and arrange it on a serving platter. Garnish the platter with the pineapple slices and parsley and pour the juice over the meat. 8 to 10 servings.

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Crockpot pork chops with mushroom sauce

Ingredients

8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup

How to prepare

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on low for 8 to 10 hours. Makes 6 to 8 servings

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CHINESE PORK BELLY – VIDEO RECIPE

http://www.youtube.com/v/03nnQbz3yJ0?version=3&f=videos&app=youtube_gdata

tinyurl.com tinyurl.com www.thenickonetwork.com — OFFICIAL WEBSITE http — OFFICIAL MERCHANDISE Ingredients: 1 stalk lemongrass 1/2 tsp Chinese five-spice powder 2 garlic cloves 1 star anise 3cm fresh ginger, peeled 2 red chillies, seeds removed 1kg pork belly, ribs removed 2 tbsp grape-seed oil soy sauce, to taste steam cabbage to serve salt & pepper ENJOY! ~ Nicko ‘Nicko’s Kitchen’ theme is written and performed by TwistedTim01 Background music is from Music by Dan-O at DanoSongs.com Used with permission

Read the original here:
CHINESE PORK BELLY – VIDEO RECIPE

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Chinese barbecued spareribs – hot

Ingredients

2 lb spareribs
2 tbsp dark soy sauce
2 tbsp thin soy sauce
3 tbsp orange honey
3 tbsp hoisin sauce
1 clove garlic
1/2 tsp hot chili oil
1 green onion
1 tbsp dry marsala

How to prepare

Chop ribs into 2 sections mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times if you marinate overnight, keep refrigerated, and Allow to warm up before baking. baking: preheat oven to 350 drain ribs, saving Marinade place ribs on rack in roasting pan bake at 325 for 45 minutes, basting Every 15 minutes turn up heat to 375 and finish undisturbed for 15 minutes until Slightly rusty serve hot yield: 4 servings.

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South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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