Information:
Serving Size 5
295 Calories Per Serving
5 Grams Of Fat

Cooking Directions:
In a medium to large frying pan brown Lean pork steaks on medium to high heat make sure they are cooked fully through in medium mixing bowl combine condensed mushroom soup and water mix well. Pour over lean pork steaks add cut veggies on top. Simmer on medium heat for around 1 hour. Cut pork steaks into strips. Serve on warm tortillas and top with lettuce, and tomatoes.

* 3 1?3 Lb pork butt , from the shoulder area
* 3 1?8 pt whole milk
* 1 ¾ oz butter
* 1 cinnamon stick
* 1 sprig of rosemary
* a few sprigs of sage
* 6 cloves of garlic , crushed
* a few slivers of lemon peel
* some flour for dusting
* salt and pepper
* 1 saucepan
* tongs
* 1 spoon
* 1 tray

Information:
Serving Size 4
335 Calories Per Serving
17 Grams Of Fat

Cooking Directions:
Heat 1 inch of water in a nonstick saucepan to a boil. Add potato’s cover and reduce to a medium low simmer for about 6-8 minutes or until potato’s are tender. Drain off water once done. In a mixing bowl beat eggs, milk, salt and pepper until they are well blended. set egg mixture aside. Add butter to a nonstick skillet or large frying pan over medium high heat. add the tender potato’s to the butter and cook an additional 3 minutes. Add onions and Jalapenos and cook until onions and Jalapenos are glazed. Pour egg mixture into skillet with potato’s, onions and jalapenos. As mixture begins to set at bottom and side, gently lift cooked portions with thin spatula. Add bacon now.

Information:
Serving Size 6
365 Calories Per Serving
4 Grams Of Fat

Cooking Directions:
Begin by slicing the lean pork tenderloin into strips. Remove stems from broad basil leaves, then wash thoroughly. You will now want to slice the shallots, and scallions. Slice up the green portion of each scallion into fine 1 inch slices. Heat your wok to medium high. Heat the oil almost until it starts to smoke. Place in garlic, chilies, shallots, and scallions. Cook in the pork. Add the fish sauce, soy sauce or teriyaki sauce and boil. Stir in the basil leaves. Add to rice or noodles.

Ingredients:

• 2 lbs pork spareribs, cut into small pieces
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbs vegetable oil
• 1 (8-oz) jar black bean sauce
• 1/4 cup teriyaki sauce
• 2 tbs chili garlic sauce

* 2 x 300g/10oz pork chops
* 2 Tbsp freshly ground cumin
* 2 Tbsp olive oil
* 14 pearl onions , peeled
* 1 ½ Tbsp honey
* 1?3 oz butter
* 1 jug of water
* salt and pepper
* a few sprigs of parsley , for garnish
* 1 tray
* tongs
* 1 brush
* 1 frying pan
* 1 spoon
* 1 small knife
* 1 barbecue, charcoal or gas
* 1 bottle of water for dousing flames

Information:
Serving Size 6
453 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Place venison roast in a mixing bowl with onions, bay leaves, peppercorn, berries, cloves, vinegar, boiling water and salt. Seal and Refrigerate for 3 days flipping roast 3 times daily for 3 days. Remove venison save marinade. Brown all sides of venison in large skillet with shortening. Add remaining of reserved marinade and bring to boil, reduce heat cover and resume cooking venison roast for 3 hours. Until venison is tender. During last 15 minutes of cooking wrap venison in bacon with wood clips or cloves resume cooking until it’s done.

Information:
Serving Size 8
395 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Clean meat, pat dry and slice into ½” thickness. Set aside in a bowl. In a mortar with pestle, combine garlic and thyme with ½ tsp of salt and grind into a paste. Add paste to meat in bowl and mix so that all over the meat has some of the paste. transfer the seasoned pork to the glass jar. Mix the vinegar and water together in a bowl adding salt to taste. Adjust to suit your taste. Pour the vinegar, water, salt mixture into the bottle with meat, stir gently. Slice chili in half and add to mixture. Cover the bottle or jar, air tight and set aside on your counter away from direct heat. On day 7 you can begin cooking and eating your garlic pork. Rub a little oil in a skillet and heat. Garlic pork is intense after being jarred and often 2 – 3 slices are good to serve 2 people. Add pork to pan and cook until golden brown on both sides. Serve with bread.