Pork For Peasants Recipes

FRENCH PEASANT SUPPER

Steps:

• Turn on the broiler.
• Heat the oil in an extra-deep 12 inch nonstick skillet over medium-high heat.
• Meanwhile, cut the pork chops into 1/2-inch cubes, adding them to the skillet as you cut.
• Slice the sausages into 1/4-inch circles, adding them as you cut.
• Stir occasionally to prevent sticking.
• Peel and coarsely chop the onion, adding it to the skillet as you chop.
• Stir in the water, wine, ketchup, honey, garlic, bay leaves, thyme, black pepper, and cloves and cook until the pork cubes are no longer pink, about 4 minutes, stirring frequently.
• (Reduce the heat to medium if the pork seems about to burn.) Meanwhile, rinse and drain the beans and set aside.
• Spread the bread crumbs evenly on a cookie sheet and toast under the broiler until crisp and light brown; leave the oven door cracked and don't walk away- they brown quickly!
• (If you are really distracted, you can omit the bread crumbs and skip this step to prevent mishaps.) Set aside.
• Stir the beans into the pork mixture and simmer just long enough to mix well and heat through, about 2 minutes.
• Scatter the toasted crumbs on top and serve.

PORK FOR PEASANTS

Steps:

• Heat bacon fat in large saute pan over medium-high heat.
• Season the pork with salt and pepper, and brown for 2 to 3 minutes.
• Place sliced yams in bottom of crockpot.
• Set crockpot on low.
• Layer the pork, including any pan drippings, and apples on top of the yams.
• In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
• Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
• Cook on low for 7 to 9 hours.
• Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.