Grandma Ednas Cajun Pork Recipes

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

Steps:

• Mix all ingredients.
• Coat each pork chop with melted butter.
• Coat then with bread crumb mixture.
• Arrange on a shallow baking pan.
• Bake one and a half hours or longer in 350 degree oven uncovered.
• Make as many pork chops as desired.
• Save the leftover crumb mixture in the fridge in plastic container.
• Chicken can be substituted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 6 tablespoons butter in a large skillet over medium heat; cook and stir onion in the melted butter until lightly browned, 10 to 15 minutes.
• Remove and set aside several large leaves of cabbage. Core cabbage and cut into very fine shreds. Mix cooked onion, chopped cabbage, eggs, and milk together in bowl; transfer mixture to a 9x13-inch casserole dish. Cover mixture with reserved whole cabbage leaves.
• Bake in the preheated oven until cabbage mixture is cooked through and set, about 50 minutes.
• Heat 2 tablespoons butter in a skillet over medium heat; cook and stir cracker crumbs in the melted butter until lightly browned, about 5 minutes.
• Remove cabbage leaves from top of casserole dish and sprinkle cabbage-egg mixture with buttered cracker crumbs.
• Bake in the preheated oven until topping is browned, about 10 more minutes. Season with salt and black pepper.

Steps:

• Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
• Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
• Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
• Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
• In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
• Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
• Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
• Drain the soaked corn husks.
• Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
• Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
• Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
• Unwrap the tamales and serve with salsa verde.
• Enjoy!

Steps:

• With your fingers, pick off and discard any bits of fat clinging to the lining of surface of the pig's stomach. Then place the stomach in a deep pot, pour in enough cold water to cover it by at least 1 inch and let it soak for about 2 hours. Rinse the stomach briefly under cold running water and pat it completely dry, inside and out, with paper towels.
• Meanwhile, prepare the stuffing in the following manner: Combine the slices of bread and the milk in a bowl and let them stand at room temperature until all the liquid has been absorbed. Place the bread in a sieve and, with the back of a large spoon, press out any excess milk. Discard the milk and set the bread aside.
• In a heavy 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions, green peppers, scallions and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown. With a rubber spatula, scrape the entire contents of the skillet into a deep bowl and let the vegetables cool to room temperature.
• When the vegetables are cool, add the reserved bread, the ground pork, yams, egg, red pepper and salt. Knead vigorously with both hands, then beat with a large spoon until the mixture is light and fluffy.
• Because the stuffing contains raw pork, fry a spoonful of it in a skillet before tasting it for seasoning. With a large needle and strong white thread, sew up one of the openings of the stomach. Then fill the stomach cavity with the stuffing and sew the other opening securely shut.
• Heat the oil over moderate heat in a heavy casserole just large enough to hold the stomach comfortably. Add the stuffed ponce and turn it over with two wooden spoons until it is lightly browned on all sides. Pour in 1 cup of the water and, when it comes to a boil, cover the casserole tightly.
• Reduce the heat to moderate and steam the ponce for 3 hours, regulating the heat to keep the water at a simmer. Check the casserole every 20 minutes or so and add boiling water as necessary to keep the liquid at a depth of about ½ inch.
• Transfer the stuffed ponce to a heated platter and let it rest for at least 10 minutes for easier carving. Meanwhile, boil the liquid remaining in the casserole until it is reduced to thin gravy with the intensity of flavor you desire. Pour the gravy into a bowl and serve it separately. At the table, carve the ponce crosswise into ¼-inch-thick slices.