Pork Chunks Recipes

Steps:

• Rub the pork belly with the salt and let sit for 1 hour.
• Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
• In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
• Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

Steps:

• Cut three pork chops into chunks, set aside.
• Pour a little Olive Oil in Wok or Fry pan, doesn't matter, Turn stove on Medium heat, when oil is hot put in 3 minced garlic cloves, and 1/4 onion chopped. Saute until garlic starts to turn a little brown, add Pork Chunks, Cook until Pork is done, (no pink in middle) I like my Pork well done.
• While pork is cooking, add to your taste creole seasoning, salt, pepper, Greek Rub, (I use pampered chef brand), Onion Powder, and Season Salt, all to your taste. Cook for a few more minutes, then add 1/2 cup Soy sauce, this gives the pork a nice brown color, Cook until Soy sauce is almost gone.
• Put a lid on over the pork, on low heat for about 5 minutes.
• Then it's ready to eat.
• We like to serve this with sticky rice. Either on the side, or mixed with it.

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.