Pork Loin Assembly Line

4  teaspoons sage  
2  teaspoon fennel seeds  
2  teaspoon thyme  
2  teaspoon black pepper  
1  teaspoon white pepper  
1  teaspoon cayenne       
1/4  teaspoon allspice  

1 Can of Chipotle in Adobo Sauce
1/2  Cup Honey
3  tablespoons hoisin sauce  
1/4  cup 2 T soy sauce  
1  tablespoon dry sherry  
3  T 1 1/2 tsp Roasted Garlic      
1  egg  
1 1/2  cups plain breadcrumbs  
1 1/2  teaspoon paprika  
1/3  cup olive oil    
1  cup flour
 8 Oz Pineapple Chunks
1 T 1 tsp brown Sugar
2 tsp ginger
1 T Cider Vinegar
2  limes (juice of)  
2  oranges (juice of)  
4 lemons  
2  tablespoons balsamic vinegar  
3  tablespoons honey  
1  teaspoon Dijon mustard    
1  teaspoon pepper  

Price Per Serving:  $0.85


Chipotle Kabobs and Steaks

1 Pound of Cubed Pork
4 Pork Steaks
1 Can of Chipotle in Adobo Sauce
1/2  Cup Honey

Add 1 Pound of Cubed Pork to freezer bag with 1/4 Cup Honey, 1/2 Can of Adobo Sauce.  Seal and freeze.
Add 4 Pork Steaks to freezer bag with 1/4 Cup Honey, 1/2 Can of Adobo Sauce.  Seal and freeze.
To Re-heat:  Put Cubed Pork on Skewers and grill.  Put Sliced Pork on grill and cook until tender.  
Note: This dish is spicy but has a wonderful smoky sweet flavor.  
Yields:  4 Steaks and 4 Kabobs

Canton Kabobs and Steaks


1 Pound of Cubed Pork
4 Pork Steaks
3  tablespoons hoisin sauce  
1/4  cup soy sauce  
1  tablespoon dry sherry  
1  T Roasted Garlic  
1  teaspoon grated fresh ginger  
1  teaspoon brown sugar  
1 tsp salt  


Combine all ingredients besides pork in a bowl.  Whisk with a fork and set aside.
Add 1 Pound of Cubed Pork to freezer bag with half of the contents in the bowl.  Seal and freeze.  
Add 4 Pork Steaks to freezer bag with other half of the contents inthe bowl.  Seal and freeze.  
To Re-heat:  Put Pork on Skewers and grill.   
Yields:  4 Steaks and 4 Kabobs

Sweet and Sour Pork Steaks

4 Pork Steaks
8 Oz Pineapple Chunks
1 T brown Sugar
1 tsp ginger
1 tsp roasted garlic
1 T Cider Vinegar
2 T Soy Sauce

Add 4 Pork Steaks to freezer bag with remaining ingredients.  Seal and freeze.
To Re-heat:   Put Sliced Pork on grill and cook until tender.   You can also cook this in the oven at 350 until tender.
Yields:  4 Steaks


Caribbean Pork Steaks

4 Pork Steaks
2  limes (juice of)  
2  oranges (juice of)  
2  lemons (juice of)  
2  tablespoons balsamic vinegar  
3  tablespoons honey  
1  teaspoon Dijon mustard  
1  teaspoon paprika  
2 T Roasted Garlic  
1  teaspoon pepper  
1/2  teaspoon salt  

Add 4 Pork Steaks to freezer bag with remaining ingredients.  Seal and freeze.
To Re-heat:   Put Sliced Pork on grill and cook until tender.   You can also cook this in the oven at 350 until tender.
Yields:  4 Steaks


Breakfast Sausage

2.5 Pounds Ground Pork
4  teaspoons sage  
2  teaspoon fennel seeds  
2  teaspoon thyme  
2  teaspoon black pepper  
1  teaspoon white pepper  
1  teaspoon cayenne  
1/2 teaspoon roasted garlic     
1/4  teaspoon allspice  
1/2  teaspoon salt  

Add all ingredients to mixer and mix on low speed until well combined.   Form into patties and fry until cooked.  Pat dry on paper towels.
Place on cookie sheet lined with wax paper.  Spread another sheet of wax paper and layer another batch of patties on top.  
To Re-heat:   Put frozen sausage patties in pan and heat through.
Note:  For a healthier version of this recipe, use ground turkey or a combination of the two.  
Yields: 20 Sausage Patties


Weiner Schnitzel


1 Pound Pork Scallops
2 lemons
1  egg, beaten  
1 1/2  cups plain breadcrumbs  
1/2  teaspoon paprika  
1/3  cup olive oil
1  cup flour  
 salt and pepper  


Beat the pork scallops with a mallet until they are very thin.  Marinate the pork in the lemon juice for an hour in the fridge.  
Turn a frying pan on medium heat with olive oil.   Sprinkle the pork steaks with salt and pepper and dip into the flour.   Then dip them into the beaten egg and then over into the bread crumbs seasoned with the paprika.
Place in large freezer safe plastic bag.  Lay Scallops flat without touching each other.  
To Serve:  Make with authentic mushroom gravy, garlic mashed potatoes, and green vegetable.
Yields: 16 Pork Cutlets


Chili Verde

2 Onion; coarsely chopped
2 Bell pepper, green; coarsely chopped
6 Garlic clove; minced
2 tsp Olive oil
2 Anaheim Chilis, Seeded and Chopped
12 Tomatillos
5 lb Pork, lean; trimmed & cubed
4 tsp Oregano
4 tsp Sage
2 tsp Cumin
2 tsp Red pepper flakes
1 cup Beer or White Wine



Freeze the 5 lbs cubed pork until ready to assemble burritos.  
Saute first 5 ingredients.  Add all ingredients to crockpot and cook on low for 6 hours.
After cooking separate the meat from the broth and crisp under a broiler.  Reduce the sauce in the pan.  Refrigerate both items in separate microwave safe containers overnight.
Use for Assembly of Burritos and Enchiladas.
If not making Burritos or Enchiladas, the cubed pork can be frozen in a Freezer bag until ready to throw in the crockpot.