2 cups all-purpose flour
1 cup boiling water
or
8 flour tortillas
1-1/2 tablespoons sesame oil

2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
10 dried shittake mushrooms
6 scallions, chopped
12 cloves garlic, minced
2 tablespoons ginger puree

3 tablespoons rice wine
3 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, beaten
1 head napa cabbage, chopped
1/2 cup hoisin sauce
water

1. Combine flour and water in a large bowl and stir into a soft dough. Knead until smooth and elastic, then divide into 16 equal portions.
2. Roll each portion of dough into a 6" circle. Heat a non-stick skillet over medium-high heat. Lightly brush each pancake with sesame oil and lightly cook on each side until puffed and browned. Remove from pan and repeat with remaining dough. Set aside.
3. Combine soy sauce, rice wine, sesame oil and cornstarch and marinate pork for at least an hour.
4. Meanwhile, soak shittake mushrooms in boiling water until tender. Discard stems and slice. Combine with scallions, garlic and ginger and set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and pepper and set aside.
6. Heat oil in a large skillet or wok over medium-high heat. Drain pork and discard marinade, then fry in the skillet until cooked.
7. Remove pork from the skillet and add the eggs. Quickly scramble them, then stir in the vegetables.
8. Return the pork to the skillet, along with the prepared sauce, and continue to cook until sauce is thick.
9. Spoon a portion of hoisin sauce onto each pancake and top with a portion of the pork mixture. Roll up and repeat with remaining pancakes and filling.

Makes 8 servings

1 pound pork tenderloin, 1" thick slices
1/2 medium onion, chopped
1 clove garlic, crushed
1 chipotle in adobo
3/4 cup apple juice
salt and pepper

1. Season pork with salt and pepper. Heat a large skillet over medium-high heat and fry the pork in batches, flipping once,
2. til cooked through to the center. Remove from the pan and keep warm in the oven.
3. Add the onion, garlic, chipotle and apple juice to the skillet. Bring to a boil, and cook until sauce is reduced and
4. ick. Serve along with pork and on top of Cumin Apple Couscous.

Makes 4 servings

1 pound ground pork
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 clove garlic, crushed
1/2 cup bread crumbs
4 flour tortillas
2 ounces cheddar, grated
2 ounces Monterey jack, grated
salt and pepper

1. Combine pork, cumin, paprika, cayenne, garlic and bread crumbs and season with salt and pepper.
2. Heat a large non-stick skillet over medium-high heat. Flatten the pork mixture into a disk the size of the frying pan and fry until browned, then flip and continue cooking until cooked through to the center.
3. Remove the pork from the heat and cut into slices. Serve on tortillas with shredded cheese and other desired toppings.

Makes 4 servings

2 pound pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon black peppercorns, crushed
1 teaspoon salt
1/2 cup onion confit

1. Preheat oven to 450 degrees.
2. Rub pork tenderloin with olive oil and press salt and pepper into the flesh. Slice into pieces small enough to fit into a skillet.
3. Heat a large skillet over medium-high heat and sear all sides of the tenderloin. Transfer to the oven to finish cooking until a meat thermometer can be inserted into the center and register around 160 degrees, about 20-25 minutes.
4. Allow meat to rest before slicing and serve with onion confit. See Dinner Entry for possible recipe!

Makes 8 servings

4 six ounce pork chops
1 teaspoon cinnamon
4 tablespoons brown sugar
2 teaspoons ground black pepper

1. Preheat oven broiler to high.
2. Rub pork chops with cinnamon, brown sugar and pepper.
3. Place pork chops on a baking sheet and place about 6" under the oven broiler. Allow to crisp and caramelize on one side, then flip and cook the other side.
4. Remove from the oven, tent with foil and allow to cool slightly before serving with Apple Sauce.

1/2 cup brown sugar
2 tablespoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black peppercorns
2 pounds pork spare ribs

1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons brown sugar

1. Combine brown sugar, salt, chili powder, cumin, paprika, thyme and pepper and rub liberally over the ribs. Wrap and refrigerate overnight.
2. Preheat oven to 225 degrees.
3. In a saucepan over medium heat combine water, vinegar, Worcestershire sauce, honey and garlic. Stir until dissolved together, then remove from heat.
4. Seal ribs tightly in a double layer of tinfoil, leaving a small opening on one side. Fill this with the sauce prepared in the saucepan and then crimp shut.
5. Tilt the ribs to disperse the liquid inside the tinfoil shell and place on top of a baking sheet. Put in the oven and cook until the meat is tender and the bones are easily removed, about 3-4 hours.
6. When the ribs are cooked, remove them from the oven and drain the liquid into a saucepan.
7. Preheat oven broiler.
8. Place the saucepan over medium-high heat and add the remaining brown sugar. Stir the sauce until thickened to the consistency of a syrup, then remove from heat.
9. Brush the sauce onto the ribs, then return them to the oven, about 6" from the broiler, until they become a golden brown, about 1 minute. Slice into 4 sections and serve.

Makes 4 servings

1 pound pork tenderloin, scored
2 tablespoons honey
2 tablespoons fig preserves
4 cloves roasted garlic
salt and pepper

1. Combine honey, fig preserves and roasted garlic.
2. Season pork tenderloin with salt and pepper and cover with the honey fig mixture. Marinade for at least an hour.
3. Preheat oven to 450 degrees.
4. Place pork tenderloin in a roasting pan and roast, uncovered, until the glaze starts to brown, about 10-15 minutes.
5. Reduce heat to 325 degrees and roast until cooked through to the center, about 40 minutes. Allow meat to rest before carving.

Makes 4 servings

1 pound pork tenderloin, trimmed and scored
1 teaspoon dried mustard
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon olive oil

1 cup canned plum tomatoes
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
2 ounces brandy
salt and pepper

1. Combine mustard, pepper, brown sugar and salt and rub pork with it. Refrigerate for a few hours, preferably overnight.
2. Preheat oven to 325 degrees.
3. Heat a large ovenproof skillet over medium-high heat. Remove excess rub from the pork, add olive oil to the skillet and sear the pork on all sides, about 1 minute per side.
4. Remove pork from the skillet, pour in tomatoes and extra virgin olive oil and lay pork on top. Transfer to the oven and cook covered until pork is cooked through and tender, about 1 hour.
5. Remove pork from the oven and set aside tented with foil to rest.
6. Place the skillet on the stove top over medium-high heat, bringing it to a boil and reducing until most of the liquid has evaporated, mashing the plum tomatoes with a fork.
7. Add the garlic and brandy and cook for another minute to evaporate the alcohol. Season to taste with salt and pepper. Add a bit of brown sugar to achieve a sweeter taste, if desired.
8. Slice pork and serve on top of prepared sauce.

Makes 4 servings

4 medium pork chops
1 tablespoon cumin seed
1 tablespoon paprika
1 teaspoon dried oregano
2 tablespoons olive oil
salt and pepper

1. Lightly toast the cumin seed, then grind in a mortar and pestle. Combine with paprika, oregano and a generous amount of salt and pepper and rub pork chops. Refrigerate overnight.
2. Remove pork chops from fridge and bring to room temperature.
3. Preheat oven to 450 degrees.
4. Place a baking sheet in the oven and allow it to get hot. Rub pork chops with olive oil and add to the baking sheet. Allow to brown, then remove from the oven and turn them over. Return to the oven to finish cooking. Allow meat to rest before serving.

Makes 4 servings

3 pounds pork shoulder, trimmed
1 teaspoon dried papaya seeds
1/2 teaspoon black peppercorns
1 tablespoon olive oil
1 teaspoon ground allspice
4 cloves garlic, minced
1/2 teaspoon salt

2 tablespoons bacon fat
1 medium onion, sliced
1 Scotch bonnet pepper, chopped

1 cup diced tomatoes and tomato juice
1 bay leaf
2 tablespoons brown sugar

1. Grind together the dried papaya seeds and peppercorns in a mortar and pestle, then form a paste with the olive oil, allspice, garlic and salt. Rub the pork shoulder with this mixture and marinade overnight.
2. Heat bacon fat with onion in a large pot over medium heat. Continue to cook the onions until they reach a deep brown color, then add in the Scotch bonnet pepper.
3. Move onions and pepper to one side of the pot and add the pork shoulder. Brown on all sides, then add the tomatoes and bay leaf.
4. Bring the mixture to a boil, and then reduce heat to keep a gentle simmer. Cook pork until tender, about an hour , then discard the bay leaf.
5. Remove the pork from the sauce and keep warm. Add the brown sugar to the sauce and bring to a boil, stirring constantly, until it becomes thick.
6. Tear pork into small pieces and return to the sauce. Serve on top of cooked white rice or with pita bread.

Makes 6 servings