Salt And Spice Pork Wrap Recipes

Steps:

• Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
• Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

Steps:

• Preheat oven to 450 degrees F.
• Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
• Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
• To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
• To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

Steps:

• Mix all ingredients together and store in a jar.
• If you cannot find smoked paprika, substitute with regular.

Steps:

• Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.
• Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push 2/3 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.
• Roast pork in salt crust until instantread thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.
• Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.
• Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.
• Sold in the spice aisle of most supermarkets.
• What to drink:
• With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 "Mistral" (France, $18). Its blackberry and earthy flavors and anise notes complement the meat deliciously.

Steps:

• Preheat oven to 350°F.
• In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
• In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
• Brown pork in batches, 6-8 minutes per batch.
• Transfer to large bowl.
• Reduce heat to medium; warm 1 tablespoon oil.
• Cook yellow onions 5 minutes.
• Add ginger and garlic; Cook 1 minute.
• Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
• Return pork to pot.
• Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
• Skim fat off sauce.
• Pull pork apart into large chunks.
• Serve with lettuce leaves and garnish as listed above.