Barbecued pork on fresh corn & pepper bread with pickled

Yield: 4 servings

Measure Ingredient
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

BARBECUED PORK

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>

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