These are a few of our favorite “local” pork recipes.
Bacon-Wrapped Lamb Loin Chops
4 Lamb Loin Chops (best with boneless chops)
4 slices bacon
Season four 1-1/4″ thick lamb loin chops with salt and pepper. Wrap one slice of bacon around each chop and brown in frying ban with olive oil, seam side down. Brown over medium-high heat, 5-6 minutes each side. Turn off heat, cover the pan and let rest for 5 minutes. Served garnished with your favorite steamed or sauteed fresh veggies and rice.
Broiled Lamb Shoulder Chops with Poha (Cape Gooseberry) Preserves
A word about cooking lamb with Poha Preserves . . . Poha preserves go well with ALL cuts of lamb. Even a leg of lamb can be roasted, smothered and basted in Poha Preserves alone and taste absolutely wonderful. This is the simplest most delicious way to cook lamb.
4 Lamb Shoulder Chops (note: shoulder cuts are not generally very tender)
Liberally season both sides of 4 one-inch lamb shoulder chops with salt and pepper and place them on a liberally oiled foil-lined rimmed baking sheet. Apply 2-3 tablespoons of poha preserves onto each chop. Broil chops about 6 minutes on each side. Move to broil rack 2 inches from top and continue to broil until browned. Serve with a green salad and potatoes.
Ma’s Sweet Sour Pig’s Feet
6-8 pieces of pigs feet
1 C sugar
2 ½ C Vinegar
1 1” piece of ginger (smashed)
¼ C soy sauce (plus additional to rub)
2 T cooking oil (plus additional to brown feet)
1 T salt
Place feet in boiling water and cook for 3-4 minutes. Rinse and drain. Sprinkle salt over pigs feet and rub with soy sauce. Brown in generous amounts of oil. Put vinegar, sugar and ginger in a pot and bring it to boil. Add browned feet, soy sauce, oil and enough water to barely cover. Cook gently for 2 hours or until tender. Serve with rice.
(Recipe passed down from my mother, the late Marian Jean Andrade)
Grilled Teri Pork
5 pounds pork steaks or chops
4 C sugar
4 C. Soy Sauce
2 large onions (sliced)
Mix all ingredients together and place in a Ziploc bag. Marinate for at least one hour or overnight. Grill or broil in oven until well done. Slice and serve. Can be a great appetizer!