Text 18527, 83 rader
Skriven 2007-08-05 11:50:11 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18511 av Stephen Haffly (1:396/45.27)
Ärende: Re: Blob's Park
=======================
*** Quoting Stephen Haffly from a message to Carol Shenkenberger ***


DS>   I hope Steve is going to survive his exposure to massive amounts of
DS>   pork being cooked and served:-}}

 CS> OHH!  How'd that go over?  I doubt he's a pork convert, but i bet he
 CS> quietly nibbled a few bits <g>.

SH> I am starting small with well-disguised products such as scrapple or
SH> pepperoni (an honorary vegetable). I did try a couple of bites of the
SH> smoked products, both marinated and dry rubbed, but I did "drown" them
SH> in Dave's wonderful sauces.

Good!  I'd do the same with the sauces as it seems he makes some of the best!

SH> Anyway, I am not about to go and "pig out" on pork, but I won't reject
SH> it totally.

Grin, works for me!

I like pork, but not every day or even every week.  Shows up about every 2
weeks or so here in something.  When I do fix it, I tend to fancy preps with
lots of sauces or a dry rub.

A jar of Hosin sauce poured and marinaded with a touch of vinigar over a small
roast is a fave.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Pork Roast (With Crockpot Variation)
 Categories: Xxcarol, Pork, Diabetic, Crockpot
      Yield: 8 Servings
 
      5 lb Pork Roast (shoulder/butt)
      1 ts Chinese 5 spice
      1 ts Ground ginger
      1 ts Black pepper
      1 ts Salt
 
  Pre-heat oven to 400 degrees.  Sprinkle seasonings all over roast
  (may wish more black pepper, add to taste). Place roast in a roasting
  pan, preferably one with a V shaped rack to hold the roast out of the
  dripping pan.
  
  Cook for 30 mins at 400 degress, then reduce temperature to 250 and
  cook an additional 6.5 hours.  The lower heat takes longer but will
  yield a tender product out of a cheap pork shoulder or other cut. The
  V-shaped rack will cause the fat to drip out, resulting in a reduced
  fat product without losing any of the flavor (thats why the longer
  cooking at the lower temp is needed).
  
  If you like a highly spiced exterior, you can increase the Chinese 5
  spice, black pepper, and ground ginger to 1 TB.
  
  Alternative spices version:  Omit the Chinese 5 spice and ginger.
  Substitute dry mustard powder and finely grated horseradish (or dry
  wasabi powder used sparingly for the horseradish).
  
  Alternative cooking version:  Roast as above but use no spices other
  than salt.  When it is time to reduce the temperature to 250, remove
  from the oven and place in a wide low crockpot (must be able to turn
  the roast over during cooking to keep it coated with the sauce).
  Sauce: 1.5 to 2 cups of either hoisin, char su, or hot-spicy barbacue
  (with 1 TB vinigar added if barbacue).  Turn roast to coat. Place
  crockpot on medium if you have that setting, low if no medium. Turn
  every hour for 3 hours then reduce to low setting.  When it's falling
  off the bones, it's done. (time will depend on the amount of bone and
  size of cut, usually about 2 more hours). Note, this is one meat that
  will get 'tough' if overcooked. It's better removed at this point,
  eating what you need that night then the leftovers can be rewarmed as
  needed or turned into 'shredded pork' on a bun (or a DimSum filling).
  
  From the kitchen of:  xxcarol From: Carol Shenkenberger Date: 16 Jan
  00
 
MMMMM

That one BTW, is for a party.  It's way too much pork otherwise.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)