634039 Sun Jul 05 09:06:43 -0700 2009 1 31 Home Cooking 0 4830821 (Apologies JPG.) The thread on leftovers on the General Topics board made me think about treatments of pork that I've been doing for years ánd thought people might be interested in. In the first two, you can either start from scratch with raw pork (cook cut-up pork tenderloin or other preferred cut, say a pound or so, in 1/2 in cubes) or use leftover cooked pork roast. These are my versions of dishes based on things we have eaten and I make no claim of authenticity for the first two - but they taste good and are quick and easy to make. 1. Burmese mango pickle pork: Cook a large chopped onion in oil until softened. Add a few chopped cloves of garlic, 1/2 tsp turmeric, and 1 tb paprika and cook for a few minutes. Add the cut-up pork and stir well; add 1/4c (more if you like sour) vinegar of whatever sort you prefer, 2 tb of fish sauce or soy sauce if no fish sauce on hand, plus enough water to cover. Cook uncovered for 1/2 hr or so, until nicely thickened. Stir in 1/4 cup minced sour hot mango pickle (Patak's or other brand), heat through, and serve with lots of white rice and stirfried green vegetable with garlic (watercress or other bitterish green is good with this). (This is based on a dish we had at an Indonesian/Burmese restaurant on 9th Ave in NYC which I believe is now only serving Indonesian food.) 2. Szekely goulash: Brown the raw meat if using, then a large chopped or sliced onion in the fat from the raw meat or in oil if using cooked pork roast. Add several cloves of garlic, minced; 1 tsp of caraway seed; 1/2 tsp thyme or oregano; 2 or more tb of good paprika. Return the meat to the pan and add 1 can of sauerkraut (or equivalent bagged if you orefer). Cook together on low heat for about 1/2 hour. You can add sour cream to the cooked dish or serve it on the side. V good with cucumbers in sour cream and buttered noodles with poppyseeds. (This was inspired by the version at Paprikas Fono, a restaurant which was in Ghirardelli Square in SF ages ago.) 3. Shanghai pork chops: Brown 4 chops in their own fat. Remove them and brown 2 large, thinly-sliced onions in the same pan. Push the onions to the side, return the chops to the pan, and top the chops with the onions. Mix 1/4 cup good soy sauce, 2 tb vinegar (Chinese Zhenjiang black for preference, or red wine), 2 tb brown sugar, 1 tb wine or whisky, and 3/4 cup water. Pour over chops and simmer until chops are done and onions and sauce have more or less collapsed into a syrup coating them. Serve with rice and salad or green veg. (This is my adaptation of a recipe in Helen Chen's Chinese Home Cooling, an excellent book by Joyce Chen's daughter, Mme Chen having been to my knowlege the first person to have a Chinese cooking program on US TV - which was great - and was a restaurateur in Cambridge, MA for many years. I treasure my signed copy of Mme Chen's cookbook.) That's it - hope to have served by the present. Sun Jul 05 09:06:43 -0700 2009 13709 buttertart 1 4831200 These look *great*, buttertart. I love the reverse engineering method of cooking. Thanks for sharing! Sun Jul 05 13:38:01 -0700 2009 4830821 64215 cimui