left over joint - pork - any recipe ideas??

CHINESE PORK & RICE:

2/3 cup uncooked regular rice

1 medium onion, chopped

2 stalks celery, cut into diagonal slices

2 Tablespoons oil

1 1/2 cups boiling hot water

3 instant chicken bouillon cubes

2 Tablespoons soy sauce

2 cups cut-up cooked pork (3/4 - 1 inch pieces)

1 medium green pepper, chopped

In large skillet, cook and stir rice, onion, and celery in oil over medium heat until rice is golden brown and onion is tender. Stir in remaining ingredients except green pepper and heat to boiling. Reduce heat. Cover tightly; simmer 18 to 20 minutes or until rice

is tender and liquid absorbed. Stir in green pepper. Cover tightly; simmer 10 minutes longer.

Note: be sure to use regular rice---not converted or instant.

Pinto Beans

Yield: 6 Servings

Ingredients

1 lb pinto beans dry

1 med smoked ham hock 4 boullion cubes &nbs 1 med onion; chopped

1 clove & 1 rib celery; chopped

1/2 med bell pepper chopped

2 ts chili powder or more to

-taste

2 ts oregano

1 ts cumin

crushed red pepper to tast salt; to taste

black pepper to taste

Instructions

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,

cover with water and bring to a boil. Boil 2 minutes and shut off heat.

Allow beans to set about 2 hours. Alternatively, beans may just be soaked

over night in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a

boil; simmer covered until beans are at desired tenderness, about 1 1/2

hours. Add water as needed. Add salt and black pepper last few minutes of

cooking.

Virtually everything except the beans is optional; adjust for personal

taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit

both and use 2 tbs oil.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

The best thing to do .....I think anyway....is take the rest of the meat with your fingers and shred the meat. Then put it in a crock pot and put some ketchup, mustard (only a little bit), brown sugar, salt and pepper for taste and keep in crock pot for atleast a couple hours on low and you will then soon have bbq pork sandwhiches and they are good. Make sure you taste and the sweetness or spiciness will be left up to you.

Normandy crimson meat with rice sluggish prepare dinner the chops in dry cider (Normandy or organic and organic cider is the nicest) with one sliced apple, a sliced onion, 2 cloves of sliced garlic and a few thyme in a casserole. Fry the chops quickly first to shade them somewhat, and prepare dinner on very low, coated interior the oven for 2 hours (at approximately one hundred forty ranges c). Take the chops out whilst cooked, shrink the sauce somewhat and thicken with slightly cornflour mixed with water. upload a splash of double cream and a few salt and pepper. do no longer thicken the sauce a lot till now serving because it may skinny returned if it ought to be reheated. you are able to upload some sliced mushrooms a million/2 way via cooking in case you like them. Serve with basmati rice and a few thing green - green beans or thinly shredded savoy cabbage is advantageous.

get a good bbq sauce and put in the crockpot let it simmer in there,,,, then have pulled pork sandwiches,,,, serve on a roll with cole slaw,,, and baked beans,,,,

Quesadillas or burritos

pork tacos-

barbque pork sandmitches...

soup