Gyoza

1 lb. ground pork
2 cloves garlic, grated
2-3 green onions, minced
1" piece fresh ginger, grated
1 cabbage, finely shredded
1/2 tsp. sesame oil
1 TB soy sauce
salt
round gyoza wrappers

Mix finely chopped cabbage with salt in a bowl. Let sit about 30 minutes. Squeeze out excess water with a kitchen towel. Put in a clean bowl and add remaining ingredients. Mix together. Place a teaspoon of mixture in center of wrapper. Put a little water around edges and seal sides together with pleats. At this point you can cook gyoza or freeze. They can be cooked the same way straight out of the freezer, still frozen.

Put in a heated skillet with oil to brown. Add 1/2 c. water, cover and reduce heat. Let water evaporate until cooked through.

Serve with a dipping sauce or make one by mixing soy sauce, rice wine vinegar, sesame oil, chili oil, sesame seeds and a little honey or sugar.

Submitted by: Kamdyn

Sticky Sweet Spare Ribs

4 lbs. pork ribs (not baby back)
1 1/2 c. barbecue sauce (plain, cattleman's original is good)
1/4 c. pancake syrup (I have also used maple)
1/4 brown sugar
4 TB white vinegar

Mix the BBQ sauce with the syrup and brown sugar. Set aside.
Preheat oven to 400 degrees. Place ribs (do not cut up) on rack side in a large baking dish or casserole dish. Pour vinegar into dish with ribs and cover tightly with foil.
Bake about 90 minutes.
When ready, ribs just need to be sauced and 'colored' on the grill.
On a med-high grill, grill ribs on each side, then baste with sauce.
Enjoy.

Submitted by: Kamdyn

Cafe Rio Pork Salad

1 boneless pork roast
1 pkg. McCormic Mates Southwest Marinade mixed with
1 1/2 c. water
1/2 c. vinegar
2 TB. oil
1/4-3/4 c. brown sugar

Place in crock pot and cook 5-8 hours.
Shred pork when cooked through.

Dressing:
2 c. mayo
1 clove garlic
1/2 bunch cilantro, just leaves
2 TB. water
2 TB. white vinegar
1 jalapeno with seeds
1/4 tsp. pepper
1/2 tsp. salt

Blend in blender.

Cook rice and beans: Zatarain's, New Orleans Style Black Beans and Rice.
Cook uncooked flour tortillas (Costco) on griddle and melt cheese on tortillas.
Serve with lettuce, salsa, guacamole, sour cream, cilantro, onions, olives, tomatoes, limes, etc.

*Optional Salad Dressing (Jyness)
1 pkg. Ranch Dressing Mix (add milk kind)
1 c. buttermilk
1 c. mayo
1 bu. cilantro
limes
jalapeno

Submitted by: Heidi
Blend in blender.

Pork Tenderloin Marinade

1 c. chicken broth
1/4 c. soy sauce
1/4 c. honey
2 TB. sherry
1 TB. lemon juice
1 clove garlic, crushed
1 tsp. cinnamon
1/4 tsp. fresh grated ginger
3-4 lb. pork tenderloin
2 TB. cornstarch (may need a little more)

Combine ingredients except cornstarch. Place in a pan to marinate several hours. Remove pork (save juice) and cover pork with cornstarch. Bake in a shallow pan at 325 degrees for 45 min to 1 hour. Baste with juice often.

Submitted by: Jane

Pork Chop Marinade

3/4 c. maple syrup
3/4 c. ketchup
2 TB. worchestire
2 TB. steak sauce (I use A-1)
2 TB. vinegar
3 TB. mustard
2 TB. salad oil
3 TB. melted butter
2 TB. lemon juice
1/4 tsp. ground cloves
salt and pepper to taste

Combine and bring to a boil. Simmer over low heat for 5-10 minutes. Let cool. Marinate pork chops overnight. Grill chops on a medium flame 20-25 minutes.

Submitted by: Jane