Corn Chowder

• 1 lb ham diced
• 1 medium potato, diced
• 2 large carrots, diced
• 1 cup water
• 1 can niblet corn
• 1 can cream corn
• 1 can Carnation Evaporated milk or regular milk

Cook ham in a medium pot. Add potatoes, carrots, and water. Cover and simmer until potatoes and carrots are cooked. Add corn and cream corn and bring to a boil.

Serve with evaporated milk or regular milk and salt and pepper to taste.

Kalua Pork

• 5 pounds of pork butt
• Hawaiian salt to taste
• 2 tablespoons liquid smoke
• 12 ti leaves

Cut one inch deep slices into pork butt. Rub in Hawaiian salt. Rub in liquid smoke. Wrap tightly in ti leaves and two layers of aluminum foil. Bake for one hour per pound at 375 degrees.

Pork Adobo

• 2 1/2 pounds pork or chicken, 1-inch cubes
• 6 cloves garlic, crushed
• 2 bay leaves
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons oil (optional)
• 1 teaspoon sugar
• 1/2 teaspoon pepper

Soak pork in vinegar and garlic for at least 15 minutes. Brown pork in a large pot over medium heat. Add vinegar and garlic mixture and bay leaves and simmer for one hour or until tender. Do not stir. Add the rest of the ingredients and simmer for 15 to 30 minutes more.

Serve with rice.

Pork Chops & Mushroom Gravy

• 1 lb pork chops
• 1 clove garlic, minced
• 1 medium onion, sliced (optional)
• 8 oz fresh mushrooms, sliced (optional)
• 1 can Campbell's® Mushroom Soup

Simmer pork chops with 1/4 cup water in a covered pan for about one hour or until tender. Brown pork chops then remove from pan. Saute garlic and onions in the pan until golden brown. Add mushrooms and saute. Return pork chops to pan, add mushroom soup and heat through.

Serve with rice.

Pork & Chinese Peas Stir-Fry

• 1 lb boneless pork chops, sliced thinly
• 1 clove garlic, minced
• 1 small onion, sliced
• 8 oz Chinese peas (snow peas)
• 1 tbsp cornstarch
• 3 tbsp Kikkoman® Soy Sauce (shoyu)
• 3 tbsp mirin
• 1 squeeze lemon juice
• 1 tbsp water

Stir-fry pork with garlic on medium heat until pork is cooked through. Remove pork from pan. Saute snow peas and onion until tender. Return pork to pan. Mix cornstarch, shoyu, mirin, lemon juice, and water until smooth. Add to pan and simmer until glossy.

Serve with rice.

Pork Tofu (Buta Dofu)

• ½ pound pork, sliced thin
• 1 ½ tablespoon vegetable oil
• 2 ½ tablespoons sugar
• 1/3 cup shoyu (soy sauce)
• 2 thin slices ginger root, crushed
• 1 tablespoon mirin (rice wine)
• 1 medium carrot, peeled and cut into thin strips
• 3 stalks green onion, cut into 1-inch pieces
• 1 round onion, peeled and sliced
• 1 block tofu, cut into 1-inch cubes

Stir-fry pork in hot oil. Mix sugar, shoyu, ginger, and mirin together, add to pork and cook 2 minutes. Add carrot, green onion, and round onion and cook another minute. Add tofu and cook one more minute or until hot.

Serve with rice.

Pork Wrapped in Seaweed (Butaniku Kombu Maki)

• 1 pound boneless pork chops
• 8 ounces nishime kombu (seaweed)
• kampyo (gourd) or string to tie
• 1 gobo (burdock root), peeled and julienned (optional)
• 2 1/2 cups water
• 1/3 cup shoyu (soy sauce)
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 tablespoon sake (rice wine)

Soak kombu in warm water. Wash. Cut into 5 or 6-inch pieces. Wash kampyo. Cut pork into strips about 1/2 inch thick and 2 inches long. Wrap one piece of pork and gobo in kombu strip and tie with kampyo. Pack komubu maki into a saucepan. Add water and cook over low heat 1 1/2 to 2 hours or until tender. Add shoyu, salt, sugar, and sake. Simmer for 30 minutes more.

Portuguese Bean Soup

• 1 large ham bone
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 8oz can tomato sauce
• 4 potatoes, cubed
• 4 carrots, sliced
• 4 stalks celery, sliced
• 1 green bell pepper, diced
• 1 small cabbage, chopped
• 1/2 cup elbow macaroni
• 1 1/2 lbs Portuguese Sausage, sliced
• 2 15oz cans red kidney beans

In a large pot, add ham bone, onions, and garlic. Add water to cover the ham bone completely. Bring to a boil, stir and turn down. Let simmer for about an hour. Remove the ham bone from the pot. Slice the ham from the bone and then cut into cubes. Set aside. Add tomato sauce, potatoes, carrots, bell peppers, celery, cabbage, and macaroni to the pot and stir. Microwave Portuguese sausage and add to the pot. Add ham and kidney beans. Serve when hot.

Spare Ribs

• 6 lbs pork spare ribs
• 1 cup vinegar
• 1 cup shoyu (soy sauce)
• ¼ to ¾ cup of water
• 1 ¾ cups sugar
• pinch of salt
• ¼ t Ajinomoto (msg)
• pieces of ginger

Mix all of the ingredients (except ribs) and put in a large pot and let simmer over low heat. Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn the heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done. It’s necessary to stir often to prevent burning and sticking.

Serve with rice.

Sweet and Sour Pork

• 3 1/2 pounds pork butt, cut into 1 1/2" pieces
• 1 cup brown sugar
• 1/2 cup vinegar
• 2 tablespoon Kikkoman® Shoyu (soy sauce)
• 1" piece ginger, grated
• 1 clove garlic, crushed
• 2 tablespoon cornstarch
• 2 tablespoon water

Soak pork in vinegar, ginger, and garlic for at least 15 minutes. Remove pork from vinegar mixture and brown if desired. Add vinegar mixture back to pot and simmer for one hour or until tender. Add all other ingredients and simmer until sauce is glossy.

Serve with rice.