||Soul Food Pork Recipes
Cole's Curried pork
2 lbs of pork steaks cut into 1-inch pieces,
1 & 1/2 tablespoons of curry,
4 medium onions, sliced lengthwise,
3 cloves of fresh garlic (minced),
Salt & Pepper to taste,
1 tablespoon of corn starch,
1 can of low sodium chicken broth or three cups of chicken stock,
3 tablespoons of olive oil
Sauté garlic in olive oil for one minute and then add sliced onions.
Sauté for five minutes stirring the mixture constantly.
Add pork and cook for five minutes or until pork appears to be done. Don't overcook!
Add curry and continue to stir for a few minutes.
Add a little salt and pepper.
Stir in the chicken broth or stock and simmer until hot or add it warmed.
Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well.
The corn starch will thicken the sauce to a nice consistency.
Allow pot to simmer for approx. 10 minutes.
Serve over rice.
Makes 4 portions.
Stuffed Pork Chops
8 pork chops
3 cups bread cubes
1/4 cup diced celery - sautéed lightly
1 cup chopped oysters
1/2 cup oysters liquor
1 cup diced onions
1 cup crabmeat
salt and pepper to taste
Combine all dry ingredients with crabmeat, oysters and eggs.
Mix as you would any bread stuffing.
Place about 1 cup of stuffing between 2 pork chops and bake in a greased baking pan.
Bake at 350 degrees for 25-30 minutes.
Serve with a brown sauce.
2 lbs each of pig feet, pig ears, pig tails
1/4 cup cider vinegar
1 onion (chopped)
1 pkg. onion soup mix
Crushed red pepper (optional)
Wash pig feet, ears, tails.
Place in a large pot, cover with cold water and add onion and vinegar.
Bring contents to a boil and add onion soup mix.
Cook on medium until tender, (about two hours).
When tender, cook in open pot to reduce liquid, (cook down).
If desired, add a flour/water paste to thicken (make gravy).
Serve with rice, greens, sweet potatos, and sweet cornbread.
Simmering Sausage Cabbage
6 to 8 Slices of Bacon
3 Italian Sausages
Salt & Pepper
1/2 tablespoons Garlic
1 large Onion
1 large Cabbage
14 ounce can of chicken broth
Fry several slices (6 to 8 slices) of bacon in a cast iron skillet.
Remove bacon when crisp.
Drain drippings so that one table spoon's worth remains in skillet.
Remove sausage from casing and fry in bacon drippings for 4 min.
Insert one large chopped onion.
Season with salt, pepper and chopped garlic.
Sauté for about 10 min.
Place shredded cabbage in skillet.
Add cooked bacon strips.
Season with cayenne to taste.
Mix all ingredients in skillet.
Add 14 ounce can of chicken broth, cover and bring to boil.
Reduce to simmer until cabbage is wilted.
Remove cover, simmer for about 45 min until broth is reduced.
1 cup dried black-eyed peas
1/4 pound salt pork (diced)
1 medium green bell pepper (chopped)
1 medium onion (chopped)
1 cup uncooked rice
1 tablespoon butter or margarine
Tabasco, to taste
salt and pepper, to taste
Soak peas overnight, drain.
Add salt pork, green pepper and onion.
Cover with water and simmer 2 hours or until peas are tender.
Cook rice according to package directions.
When peas are done and water has cooked very low, add rice and remaining ingredients.
Cover and cook over low heat until all liquid is absorbed.
Spicy Souse Meat
3 pounds pigs feet (long ones work best)
1 large onion (chopped)
1 12 oz. bottle of beer
1.5 cups white vinegar
3 garlic cloves (crushed)
1 cup of hot sauce
2 teaspoons salt
3 teaspoons onion powder
1/2 teaspoon of crushed red pepper flakes
1 teaspoons black pepper
1 bay leaf
Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper.
Boil until tender and liquid has reduced (about 3.5 hours).
De-bone Pigs Feet and chop into small pieces.
Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings.
Adjust any seasoning to your taste at this point.
Place in a loaf pan and cover with saran wrap.
Let chill for at least 3 hours.
Comments: This is spicy and delicious! Goes great with potato salad as well as all types of crackers.
Kenya's Smothered Pork Chops & Gravy
1 package of pork chops
1/2 onion (chopped)
2 cups flour
2 cups vegetable oil
Lightly salt and pepper chops and set aside.
Place flour in large bowl and lightly salt and pepper.
Coat the chops with the seasoned flour and set aside.
In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes).
Add enough pork chops to fill, but not over fill pan.
Fry until brown on one side.
Then, turn and repeat frying until brown on other side.
Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying).
Add the chopped onions to the oil.
Add about 5 teaspoons of the seasoned flour to pan.
Over reduced heat, brown the flour in the left-over oil and crust.
Add about a cup of water. Bring to boil.
Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally.
Let stand 10 minutes and serve.
Pickled Pig Feet
3-4 pounds split pig feet
1/2 cup sweet pickle juice
1/2 cup brown sugar
1 1/2 cup cider vinegar
1-2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
Boil pig feet in enough water to cover well until tender.
In separate pot mix all remaining ingredients, bring to a boil.
Pour most of the water off pig feet, replace that liquid with vinegar mixture, bring to a boil, then simmer on low for 20-30 minutes.
Comments: May double or increase vinegar mixture as needed, if you are cooking a larger amount of pig feet.
Philip's Pigtails and Cabbage
2 medium heads of cabbage
2 large onions (chopped)
1 large bell pepper (chopped)
red pepper/black pepper
2 or 3 packages of pigs tails
Wash pigtails and place in a heavy pot filled with enough water to cover them.
Bring to a boil and cook until tender.
When tender, drain some of the water and add cabbage, and all other ingredients.
When cabbage is tender to your desire, it's done.
Comments: Serve with sweet cornbread, fried yams, ice tea.
Chitterlings (pork intestine)
20 pounds of chitterlings
4 large onions (chopped, one large onion for every 5 pounds)
1 large stalk celery (diced)
1 large pod of fresh garlic (minced)
1 large potato (whole)
1/4 cup crushed-dried red peppers
4 tablespoons salt
4 tablespoons cracked black pepper
Clean each stran individually, removing ALL traces of matter wash thoroughly.
Place in a large 10+ quart pot, cover with water and add all ingredients except potato.
Bring to a rapid boil.
Add potato whole, reduce heat to medium, cook covered for 6 hours, stir occassionally, add water as needed to keep them from drying out or scorching.
Comments: Chitterlings tend to cook down.
20 pounds will yield servings for about 8 people.
Serve as a main dish in any soul food meal and with a dash of your favorite hot sauce. Enjoy!!
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