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Gyoza (Japanese Dumplings)
Gyoza are Japanese dumplings that are typically filled with ground meat and vegetables, then pan-fried to create a crispy bottom while remaining juicy inside. They are often served with a dipping sauce. We like to serve this with Yum Yum Sauce, a Japanese-American invention, but you may use a dipping sauce of your choice.
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Boudin
Boudin is one of the most famous Cajun recipes. This excellent version has no liver (which is why I love it). This is a great dish to make and it freezes well. Many people cut the casing off the boudin before eating it. This dish is a good one to learn because once you have mastered its preparation you can use almost anything in the place of the pork. Some of the most popular are chicken, shrimp, crabmeat and crayfish. Bread is a traditional but not as good replacement for the rice.
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Kalua Pig
Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. A whole pig is cooked in the imu. Since most of us don’t have an imu or a whole pig, we make ours in a slow cooker.
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Pork Ragu
Pork butt or shoulder is an economical cut of meat that’s perfect for making this slow-cooked stew topping for pasta.
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Andouille Po’ Boy
A delicious Andouille Po’ Boy sandwich using your favorite Louisiana sausage, andouille.
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“Jimmy Dean” Sausage Patties
There are three different ways to make “Jimmy Dean” Sausage Patties…regular, hot or maple. All three are very good.
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Green Chile Stew
This is a versatile recipe for Green Chile Stew. Try smothering a quesadilla with Green Chile Stew (as shown). It’s a hit every time!
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Brenden’s Easy Pork Ribs
This is one of the best and easiest ways to make baked barbecue ribs. Try using pineapple or mango juice or other juices instead of the orange juice.
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Easy Chop Suey
A delicious Americanized version of chop suey.
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Yucatan Roast Pork (Cochinita Pibil)
This was originally prepared by the Mayans in ovens dug into the earth and lined with stones. The meat was wrapped in seaweed or banana leaves and left to roast slowly in its own juices. The most common way to serve Cochinita Pibil is in 6 inch corn tortillas.
