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    What is the best way or recipe to cook a pork?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way or recipe to cook a pork?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way or recipe to cook a pork?),it will help you,my kids.



Answers:
Roast Pork

Ingredients
1.5kg pork (sam chan bah)
1/2 tsp salt

(A):
2 tbsp vinegar
1 litre water

(B):
1 tsp pepper
1/2 tsp Chinese five-spice powder
2 pieces of red fermented beancurd (tau chu or nam yee), well mashed
1 tsp cooking wine
1/2 tsp sugar

Method
Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.

Place pork with the meat side up on a rack and roast in a turbo broiler at 200oC for 20 to 25 minutes. Remove meat. Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200oC for 25 to 30 minutes or until skin turns crispy.
Note
After roasting, the chunk of meat will shrink to less than half its original size.


Pork Vindaloo

Ingredients
500g boneless pork
2-3 tbsp margarine
1 onion, sliced

Marinade:
2 tbsp coriander powder
2 tsp ground cumin
1 tsp ground fenugreek
1 1/2 tsp turmeric powder
1 tbsp ginger powder
1 tbsp chilli powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tbsp mustard powder
1 tbsp vinegar
Salt to taste
1 bay leaf

Method
To make marinade, combine all spices with vinegar and a little water. Rub well into the meat.

Marinate meat for at least several hours, preferably overnight.

Fry onion in margarine for two to three minutes. Stir in meat and bring to a boil. Add bay leaf. Simmer for 40 to 45 minutes until the liquid becomes a thick and rich sauce. Add salt to taste.


Pork Satay

Ingredients
500g pork (use meat that is slightly fatty), cut into 2.5-3cm cubes

For marinade (pound finely):
3 shallots
2 cloves garlic
2cm ginger
1 tbsp coriander powder
1/2 tsp cumin powder
1 tsp turmeric powder
1 tsp salt or to taste
2?-3 tsp sugar or to taste
2 tbsp oil (for basting)

Satay sauce:
2 tbsp chilli paste
1 tbsp belacan stock granules
1 tsp coriander powder
2-3 tbsp oil
150ml thick coconut milk
50ml tamarind juice or lime juice
2 pandan leaves, knotted
70g roasted peanuts, coarsely pounded
1/2-1 tsp salt or to taste
1 tbsp sugar or to taste

Method
You will also need wooden satay sticks, soaked in water for several hours before preparation.

Season pork cubes with marinade for several hours or preferably overnight in the refrigerator. Thread marinated pork pieces on to soaked satay sticks, then grill on barbecue pits or in the oven.

Baste the meat with a little oil every now and then and grill until it is cooked.

To make the sauce, combine the chilli, belacan and coriander powder into a thick paste. To cook, heat oil in a wok and fry the combined chilli paste for one to two minutes until fragrant.

Add tamarind juice and coconut milk and simmer until oil separates. Add pandan leaves and stir in ground peanuts. Season to taste, then dish out to cool before serving with satay.

Other Answers:
roll the pork in whisked egg, then in dry stuffing mix, sage and onion is best. Roast as normal, eat with onion sauce

dont know dont care To cook a pork joint put it in a roasting tray and make sure it is dry, rub with oil & salt, if the rind is not cut then cut it through to the meat in several places.

Cook for 25 minutes to the pound and 25 minutes extra, baste it every 20 minutes or so.

Leave to rest for at least 15 minutes before slicing and serving with apple sauce sage and onion stuffing and veggies not forgetting the roast potatoes.

Crock pot!!
I take any kind of pork loin and put in the crock pot.
Add 2 cups water or until it 'barely' covers the meat, add some soy sauce, garlic, and onions.

Simmer 9 hours and its so tender!

You can also do the pork loin and add cream of mushroom soup and 1-1/2 cup water, 1 package lipton onion soup. Simmmer for 9 hours. YUM!

SWEET AND SOUR PORK

2 lbs. pork, cubed
1 large can pineapple chunks, reserve liquid
1 large green pepper, cut into squares
1 large red pepper, cut into squares
3 tbsp. soy sauce
1 tbsp. freshly grated ginger
3/4 cup pineapple juice
1 tbsp. rice vinegar
1/2 cup cashews, broken
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced

Chop the onion, cube the pork, and saute in the olive oil.
When the pork begins to brown add the peppers, garlic, ginger and cashews. Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and cornstarch.

Simmer 10 more minutes.

Remove from heat and serve over cooked rice.

IF IT IS A PORK ROAST YOU SHOULD MAKE IT IN A ROTISSERIE, JUST ALWAYS REMEMBER TO USE A MEAT TENDERIZER The best and easiest for me is to throw it into a crockpot on low for eight hours. Get a fork and shread it throw in lots of bbq sauce. You have great pork sandwiches.Great summer recipe.

pour beef broth and green peppers over the pork after it as been seasoned to your liking and bake in oven on 350 for about 2.5 hours

until its done

May I say that, as a Chef of 35 years, your question is too broad for me to provide an answer.

Loin, chops, cutlets, roasts, steak, etc. - I suggest confining your question to a specific cut of pork.

Ribs, ham, bacon - do you see what I mean?

open a can of pork and beans and throw it on top of the pork......j/k :-) Remove all hair...head and tail optional, slice gut lengthwise being careful not to puncture the membranes. Remove all organs, rinse thoroughly and replace with onions,
garlic cloves and cored apples. Suture the belly, wrap and
tie legs together. Wrap in banana leaves, place over very
hot coals in a hole in the ground and cook for at least 8
hours.

Slow roasted in a smoker with hickory or pecan wood. That is the ONLY way to eat pork. Except maybe in an imu (Hawaiian underground cooking pit). Smoke it, any piece, slowly over Mesquite. In your water in your smoker put a large onion, some garlic and some Worcestershire sauce and some black, or cayenne!, pepper, you can also add a touch of that bottled smoke flavor stuff if you gotta. Rub your pork w/ a mixture of soy sauce, beer( a bold taster like bud, not bud light-unless you don't like the taste of beer than don't use) mustard( deli yellow or hot oriental- hmm hmm good.) garlic, kosher salt, rosemary, thyme. Enjoy!
Source(s):
My place last weekend!....

it depends on the type of cut. cook adobo! :)

garlic, onions, soy and vinegar plus bay.add some sugar if u like. let it simmer until the meat is tender. with the right proportions, it'll be great. plus, it'll taste even better tomorrow! just store it properly in your fridge.



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