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Spicy Sliced Pork on Buns Recipe

Spicy sliced pork on a Kailer roll or a hamburger bun is a little messy, and very delicious. Have plenty of napkins handy.

INGREDIENTS

3/4 lb pork butt, very thinly sliced
1/2 tspn jalapeno pepper, minced, seed removed
1/4 tspn cumin
3 tblspn chopped fresh cilantro leaves
1 large Garlic clove, finely minced
4 tspn crushed dried oregano
1/2 cup vegetable oil
1/2 medium onion, thinly sliced
4 to 6 Kaiser rolls
5 tblspn shredded Jack cheese (optional)

DIRECTIONS

In a medium sized bowl, place jalapeno pepper, cumin, cilantro, garlic and oregano in vegetable oil and stir to mix. Brush mix over pork slices. Marinate at least 2 hours, turning to be sure all pork is saturated with marinade.

Stir fry pork in large pan over medium high heat, until done. Push pork to side of pan, toss onions in cook until caramelization starts, then mix with pork in pan. Turn heat off. Let sit 3 to 4 minutes then remove from pan.

Open Kaiser rolls and place under broiler to lightly toast. When toasted, make spicy pork sandwiches. Add shredded cheese (or lettuce).

Also, good with coleslaw, thinly sliced cucumbers, and sliced tomato on the side. Excellent when these top the sandwich. This calls for tall sweet iced tea.

About 4 to 6 sandwiches



Add these Spicy Red Beans to your menu.

INGREDIENTS

2 16-oz Cans Goya Red Kidney Beans or Pink Beans
1 Clove garlic, minced
1 Medium red onion, chopped
2 Tspn Cumin
5 or 6 dashes of Frank’s Hot Pepper Sauce or Tabasco Sauce
Cooked white rice prepared according to directions for 6 servings

DIRECTIONS

Keep cooked rice warm

Saute onions until limp over medium high heat, then add minced garlic. Lower heat, continue to cook for 5 minutes before adding beans. Stir to blend and cook to simmering over low heat until sauce reduces a bit.

This should take no longer than 5 to 7 minutes. This recipe can be made with any sausage.

Serve beans hot over hot rice.

Makes 6 servings.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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