Using ingredient pork butt

Authentic Carolina Pork Barbeque

• 10 ozs worcestershire sauce
• 6 ozs chili sauce
• 1 1/4 ozs pepper flakes (crushed red)
• 1 pork butt
• 1 gal cider vinegar

Barbecued Pork Strips

• 6 as
• 5 spice powder
• 1 bean curd (red)
• 525 gr pork butt (boneless)
• 45 ml boiling water
• 38 gr malt sugar
• 30 ml soy sauce (light)
• 26 gr sugar
• 30 ml chinese rice wine
• 16 ml brown bean sauce

Barbeque Pork

• 2 spanish onions
• 1 bott kraft honey bbq sauce
• 1,000 gr pork butt
• 240 gr ginger ale

Braised Pork And Fresh Oysters In Clay Pot

• 8 pacific oysters (fresh)
• 5 spice powder
• 4 green onions
• 2 garlic (cloves)
• 1 orange peel (dried)
• 350 ml warm water
• 130 gr pork butt (boneless)
• 120 ml peanut oil
• 60 ml sherry
• 30 ml sherry

Bratwurst

• 3 ft hog casings
• 1/2 diameter
• 400 gr pork butt (lean)
• 260 gr veal
• 130 gr pork fat
• 3 gr pepper (fresh ground white)
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Bratwurst

• 3 feet
• 1/2 diameter
• 260 gr veal
• 130 gr pork butt (lean)
• 130 gr pork fat
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Breakfast Patties

• 4 bacon (cut into)
• 2 oranges zest only
• 1 onion (finely diced)
• 260 gr pork butt
• 18 gr butter (unsalted)
• 3 gr garlic (minced)
• 2 gr sage (chopped fresh)
• 2 gr coriander (ground)
• 1 gr sage (dried)
• 1 gr salt

Cantonese Barbecue Pork

• 900 gr pork butt
• 65 gr sugar
• 45 ml honey
• 60 ml soy sauce
• 30 ml hoisin sauce
• 24 gr sesame seeds (toasted)
• 16 gr ginger (grated fresh)
• 16 ml shao hsing rice wine
• 7 ml salt mustard dip

Cha Shu-Barbecued Pork Strips

• 525 gr pork butt (boneless)

Chaurice Sausage

• 650 gr pork butt (cut into)
• 65 gr garlic (chopped)
• 28 gr paprika
• 18 gr chili powder
• 6 gr cayenne pepper
• 6 gr salt
• 4 gr cumin (ground)
• 3 gr pepper (crushed red)
• 3 gr black pepper (freshly ground)
• 2 gr onion powder

Chinese Hot And Sour Soup

• 20 tiger lily buds (dried)
• 3 wood ears (dried)
• 1 egg
• 1/4 bamboo shoots (shredded)
• 1,500 ml chicken broth
• 700 ml water (hot)
• 75 ml water
• 65 gr pork butt
• 60 ml water chestnuts
• 40 gr cornstarch

Fun Gwau

• 6 chinese black (dried)
• 2 green onions
• 1 oil
• 1/4 bamboo shoots (finely diced)
• 95 gr pork butt (ground)
• 90 gr shrimp
• 60 ml water (finely diced)
• 22 ml peanut oil
• 30 ml chicken stock
• 12 gr coarsely (chopped fresh)

Grilled Pork Butt Slices

• 1 garlic clove
• 1 powdered (finely dried)
• 1 chile chipotle
• 16 ml dijon mustard
• 16 ml polyunsaturated oil
• 7 gr parsley (chopped)
• 4 slices pork butt (sliced)

Grilled Pork Skewers With Ginger

• 525 gr pork butt (boneless)
• 30 gr ginger (minced)
• 30 ml soy sauce
• 16 ml pineapple juice
• 8 gr garlic (minced)
• 16 ml rice wine vinegar
• 1 gr cumin (ground)
• 1 gr ancho chile powder
• 3/4 slices sweet onions in (red cut)
• 1/2 slices marinade

Homemade Chorizo

• 4 garlic (cloves minced)
• 260 gr pork butt (ground)
• 18 gr ancho chile powder
• 30 ml vinegar
• 6 gr cumin (ground)
• 3 gr coarse salt
• 3 gr black pepper (freshly)
• 2 gr coriander (ground)
• some oregano

Italian Sausage

• 1,300 gr pork butt
• 14 gr salt
• 10 gr fennel seed
• 8 gr pepper (crushed hot)

Italian Sweet Fennel Sausage 4 Lbs.

• 4 garlic (cloves minced)
• 1 hog casings
• 800 gr pork butt
• 190 gr pork fat
• 120 ml dry wine (red)
• 12 gr fennel seed
• 12 gr kosher salt
• 8 gr black pepper (ground)
• 2 gr oregano (dried)
• 1 gr allspice (ground)

Noodles In Cucumber-meat Sauce

• 6 green onions
• 1 cucumber
• 1/4 bean paste (hot)
• 400 gr pork butt (chopped)
• 240 gr chinese wheat-flour noodles
• 240 ml chicken stock
• 120 ml hoisin sauce
• 28 gr peanut
• 30 ml sesame oil
• 26 gr sugar

Noodles In Cucumber-meat Sauce

• 6 green onions
• 1 cucumber
• 1/4 bean paste (hot)
• 400 gr pork butt (chopped)
• 240 gr chinese wheat-flour noodles
• 240 ml chicken stock
• 120 ml hoisin sauce
• 28 gr peanut
• 30 ml sesame oil
• 26 gr sugar

Pickled Pork

• 12 peppercorns
• 6 of garlic (cloves)
• 1 vineger (white)
• 1 bay leaf
• 525 gr pork butt (boneless)
• 120 ml mustard seed
• 30 ml louisiana sauce (hot)
• 8 gr kosher salt
• 6 gr celery seed