Here
is a nice blend of the flavors from barbecue to a bit Oriental. It
only uses a slight bit of sauce and a touch of fruit. Here we used
“pork steaks” found everywhere in the mid-west. Any pork about
this size and an inch thick will work.
On
this last day of September this makes a great way to bid a fond
farewell to the summer barbecue. A nice balanced meal for your table.
Ingredients
- 1.5 lbs Pork Steaks (two) sliced whole pork butt
- salt and fresh ground pepper, to taste
- 4 tbs barbecue sauce, divided
- 1 small can (8oz) pineapple chunks, drained
- ½
tablespoon extra virgin olive oil
- ½
cup green pepper, cut into tiny pieces
- a
rice mix of your choosing
- Frozen
green vegetable
Instructions
Line
a pan with foil, place in a rack and spray.
Cut
up the green pepper.
Season
pork steaks with salt and pepper. Make slits into the band of fat so
it does not “cup”.
Spread
1 tbs of barbecue sauce on each piece of meat.
Arrange
meat on rack sauce side down and rub another tbs sauce on other side.
Sprinkle
with chopped green pepper and drained pineapple chunks.
NOTE
how little sauce this takes to cook. You can always add more when
serving, but to cook, just use a touch.
Cover
with plastic wrap and place fridge for 30
– 45 minutes.
When
ready to cook, Pre heat the oven to 250
degrees.
(this is low and slow)
Place
in oven for about 60
minutes
or until a thermometer reads 145°.
This
is the safe internal temperature for cooked pork.
With
a slotted spoon, remove the pineapple & green peppers to a bowl.
Turn
the oven to broil,
Make
sure meat is 4
– 6 inches away
from heat. This will give you nice dark patches on the meat.
However
please be careful and watch closely.
Serve with a rice dish and green vegetable.
A great dish for Autumn.
For our music: https://www.youtube.com/watch?v=69B0yvcz1-4&list=RD69B0yvcz1-4#t=35
Serving my Master Indy:
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
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