How To make Roast Boar and Black Bean Chili
1/4 c Bacon drippings
2 Garlic cloves, crushed
3 tb Chili powder
1/8 ts Ground cumin seeds
1/4 ts Black pepper
4 lb Saddle of wild boar (OR loin
-pork with bone in) 1 lb Black turtle beans
2 tb Olive oil
1/2 c Diced salt pork
2 Onions, chopped
3 Cloves garlic, minced
1 Jalapeno pepper, seeded,
-deveined and minced 1 c Cooked, smoked ham, diced (
-cup = 5 oz) 2 c Beef broth
1 Bay leaf
1 ts Chopped fresh oregano (or
-half that if dried) 1 ts Red wine vinegar
2 tb Dark rum
4 Scallions, thinly sliced
2 Eggs, hard cooked, sieved
In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Serves 6 generously.
How To make Roast Boar and Black Bean Chili's Videos
The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
Pork Stir Fry with Green Beans
You won't miss the usual stir fry sauciness with this one! It packs a flavour punch, perfectly for mixing through rice and eating with a spoon.
Brazilian Feijoada - Black Bean & Pork Stew Recipe
Learn how to make a Brazilian Feijoada recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Brazilian Feijoada recipe!
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1.5Kilo pork belly (liempo
-1/2tsp salt and ground black pepper
-2Tbsp soy sauce
-2Tbsp oyster sauce
-4Tbsp dark brown sugar
-1/2pc star anise
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How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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How to cook The BEST EVER Double Bean & Roasted Pepper Chilli
How to cook The BEST EVER Double Bean & Roasted Pepper Chilli
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???? How to cook The BEST EVER Double Bean & Roasted Pepper Chilli
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