Yield: 4 servings
|Pickled Okra (opt., separate|
|½ tablespoon||Vegetable oil|
|1½ pounds||Boneless pork loin, thinly sliced|
|½ cup||1/4-inch cubed smoked sausage (we used lean smoked kielbasa)|
|1 medium||Onion, chopped|
|2||Cloves garlic, chopped|
|1 can||(15-oz) tomato sauce|
|2 tablespoons||Red-wine vinegar recipe)|
|1 tablespoon||Dark molasses|
|1 teaspoon||Grated, peeled, fresh gingerroot|
|1 teaspoon||Chili powder|
|1 teaspoon||Hot red-pepper sauce|
|¼ teaspoon||Ground cinnamon|
|Pinch of ground cloves|
|Fresh Corn-and-Pepper Bread separate recipe|
1. If serving Pickled Okra, prepare at least one day before needed.
Prepare Barbecued Pork: In large skillet, heat oil. Add half of pork and saute until lightly browned; remove pork to bowl. Saute remaining pork; remove to bowl.
2. Add sausage, onion, and garlic to same skillet; cook until onion is lightly browned. Add tomato sauce, vinegar, molasses, gingerroot, chili powder, pepper sauce, cinnamon, cloves, and sauteed pork to skillet. Heat to boiling over medium-high heat; reduce heat to low and cook, covered, 45 to 50 minutes or until pork is tender.
Meanwhile, prepare Fresh Corn and Pepper Bread.
3. Just before serving, assemble sandwiches: Cut corn bread into 4 wedges. Split each wedge in half. Place bottom halves of wedges onto 4 plates. Top with hot barbecued pork; place tops of corn bread wedges onto pork. Serve with Pickled Okra, if desired.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>