Pork and Pineapple Fried Rice

David — Sat, 29 Jan 2011 01:27:16 +0000

1/4 cup soy sauce
1 tbsp hoisin
1 tbsp rice vinegar
2 tbsp canola oil
1/4 lb pork, ground
3 hot dog weiners, thinly sliced
3 scallions, sliced
1″ ginger, minced
3 garlic cloves, minced
1 tbsp sambal oelek
4 cups cold cooked white rice
1/4 cup cilantro, chopped
1/2 cup diced pineapple

Combine the soy suace with hoisin, sambal oelek, and vinegar. Heat a wok and add the oil and heat until smoking. Add the pork and the weiners and saute 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute. Add the rice and stir well to break up lumps. Fry until browned in spots. Add the sauce mixture and cook 2 minutes. Add the cilantro, and pineapple. Serve.

Scotch Glazed Baby Back Ribs

David — Thu, 15 Mar 2007 15:26:29 +0000

5 tbsp honey
1/4 cup scotch
1 tbsp dijon
1 1/2 tsp molasses
2 tsp soy sauce
2 tsp worcestershire sauce
1 1/2 tbsp hoisin sauce
3/4 tsp sambal oelek
1/4 tsp salt
1/4 tsp cracked pepper
2 2 1/4 lb racks of baby back ribs
1 cup unsweetened pineapple juice

Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays. Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
Pour half the pineapple juice over each.
Close the foil tightly and bake 1 hour.
Combine the remaining ingredients in a bowl and mix well.
Remove the ribs from the oven and heat the grill or two large skillets. Remove the tin foil.
Grill or pan fry the racks, basting with the glaze until browned well.
Serve

pineapple – Hip Hop Cookbook

Pork and Pineapple Fried Rice

Scotch Glazed Baby Back Ribs