- ^ By CYNTHIA J. HIGGINS
Men, this is your golden opportunity to show off
your outdoor cooking skills. The N. C. Pork
Producers Association is sponsoring the 14th annual
Pork Chef-Manship Cook-Out Contest for men only.
Any male resident of North Carolina is eligible to
participate by simply sending in your original
outdoor grill recipe along with your name, address,
age, phone number, pork cut featured and method
of preparation to: N. C. Pork Producers
Association, Inc., 201 New Bern Avenue, P. 0. Box
25727, Raleigh, N.C. 27611 by September 10, 1982.
Ten contestants will be selected from all the entries
to compete at the State Fair on Sunday, October 17.
The cash piizcs are: 1st place - $350.00, 2nd place -
$200.00,3rd place - $150.00,4th place - $100.00 and 5th
place - $50.00.
State contestants will be selected on the basis of
the pork cut selection for the grill, imaginative use
of pork, excellence of preparation, appetite appeal
and showmanship. All recipes that are submitted
become the property of the N. C. Pork Producers
Association.
For more information or entry forms on the cook
out contest, contact the N. C. Pork Producers
Association. Elaine Harvell, Home Economist for
the Pork Producers would like to share the
following recipes for you to try grilling this
summer. Enjoy North Carolina pork!
Chinese Stuffed Chops
4 butterfly pork chops
15 black Chinese mushrooms
I dried)
6 ounces snowpeas (fresh or frozen)
10 whole water chestnuts
3 tablespoons vegetable oil
1/8 cup water
4 teaspoon finely chopped fresh ginger
1 garlic clove, crushed
1/8 cup oyster sauce (commercially prepared)
'4 cup water
24 teaspoons cornstarch
4 cup Teriyaki sauce
1 tablespoon sugar
l4 cup wine
Soak dried mushrooms in hot water for 20
minutes. Pound each chop until l4 inch thick. Rinse
snowpeas and remove stems. Slice whole water
chestnuts. Drain mushrooms and chop into large
pieces. In fry pan or wok (over high heat) place
vegetable oil. When oil smokes add mushrooms,
snowpeas, water chestnuts, water, ginger, garlic
and oyster sauce, stir-fry for two minutes; remove
from wok and place in bowl. Dissolve cornstarch in
water. Then combine Teriyaki Sauce, sugar and
wine, add to wok. Stir constantly over medium heat
and quickly add vegetables to sauce. Place 4 equal
amounts of vegetables in center of each chop; close
each open side with toothpicks.
Baste each chop with remaining sauce. Place
stuffed chops on grill over medium hot coals,
(turning and basting frequently) for 35 to 45 minutes
or until fully cooked. Remove toothpicks prior to
serving with cooked rice. Yield: 4 servings.
Jeff Moe, 1981 North Carolina Pork Cookout
Winner.
Grilled Super Loin
6 to 8 pound bone-in pork loin roast
1 bunch green onions
4 cup butter or margarine
4 cup sliced mushrooms
a4 cup water
1 (6 oz.) package pork stuffing mix
1 (6 oz.) can frozen orange juice concentrate,
thawed
l« cup chopped orange
1 tablespoon dry mustard
Salt
Freshly ground pepper
4 cup honey
2 tablespoons commercial steak sauce
1 orange, sliced (optional)
Trim green onions, reserving several for garnish.
Chop remaining onions, including tops. Melt butter
in a large sauecpan; add onions and mushrooms,
and saute' until tender. Add water, seasoning
package from stuffing mix, and half of the orange
juice concentrate; bring to a boil. Add chopped
orange. Remove from heat and add stuffing
crumbs; stir well.
Make slits about 2 inches deep between ribs of
roast Pack stuffing into slits. Rub dry mustard into
top of roast and sprinkle with salt and freshly
ground pepper.
Make a drip pan of aluminum foil and about
inches deep and extending about 3 inches on each
side of roast; place under roast. Insert meat
thermometer in thickest part of roast, not touching
bone or fat. Place on grill about 6 inches above low
coals. Close hood of grill. Cook for 2 to 3 hours or
until meat thermometer registers 160*F.
Combine remaining orange juice concentrate,
honey, and steak sauce in a small saucepan. Heat
until bubbly, and brush on roast Grill an additional
30 min. or until meat thermometer registers 170V.,
basting occasionally with sauce. Leftoast stand for
10 to IS minutes before carving to allow juices to set
Garnish with reserved green onions and orange
slices, if desired.
Yield: 10 to 14 servings.