Barbecued pork on fresh corn & pepper bread with pickled
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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>