Pickled Okra (opt., separate -recipe)
1/2 tb Vegetable oil 1 tb Dark molasses
1 1/2 lb Boneless pork loin, thinly 1 ts Grated, peeled, fresh
1/2 c 1/4-inch cubed smoked 1 ts Chili powder
-sausage (we used lean 1 ts Hot red-pepper sauce
-smoked kielbasa) 1/4 ts Ground cinnamon
1 md Onion, chopped Pinch of ground cloves
2 Cloves garlic, chopped Fresh Corn-and-Pepper Bread
1 cn (15-oz) tomato sauce – separate recipe
2 tb Red-wine vinegar
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