Fireman Bobs Spicy Pork Skin Anaheim Chile Poppers Recipes

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

FIREMAN BOBS SPICY PORK SKIN ANAHEIM CHILE POPPERS

Steps:

• In small bowl stir together the cream cheese, Cheddar cheese, green onions, and red pepper flakes and mix well.
• Fill each anaheim chiles pepper with the filling. ( This is best done with a " Piping " Bag )
• Wrap each anaheim pepper popper with a slice of bacon, use tooth pick to secure.
• In a small bowl stir together the Parmesan, cilantro, crushed pork skins.
• Dip each bacon wrapped anaheim chiles pepper popper in the beaten egg and then roll in the crushed pork skins mixture to coat well.
• Repeat by dipping once again into the beaten eggs and then rolling in the pork skins mixture for second time.
• Place the filled and coated anaheim pepper popper on a wire rack to air dry for about 12 minutes.
• In a Large skillet or Large Baking dish, with the Extra Virgin Olive Oil, place poppers cream cheese mixture up.
• Place a dollop of sour cream on each anaheim pepper popper.
• Sprinkle diced tomatoes on top.
• Sprinkle generously with the Course Sea Salt. Bake at 275 degrees for 40 minutes.
• NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!! NOTE: REMOVE TOOTH PICKS BEFORE SERVING!!!!!!
• Serve with extra sour cream on the side.
• Refrigerate if You have leftovers, BUT!!! I doubt it! LOL!!!!!
• Enjoy !!! Enjoy !!! Enjoy !!!

FIREMAN BOB'S SPICY PORK STIR FRY WITH VEGETABLES

Steps:

• After cutting the pork, place in large bowl with corn starch and coat all of the pork and set aside
• Combine cayenne, dark soy sauce, chili paste, red wine vinegar, garlic, shallot, sesame oil, and brown sugar into a mixing bowl and mix, forming a paste.
• Heat wok until almost smoking.
• Add oil and CAREFULLY swirl to coat.
• Add the pork, red onion, carrots, green onions, leeks, red and green bell peppers, broccoli, cauliflower, chives, and pea pods.
• Stir-fry briskly, keeping the ingredients moving around all the time. ( depending on the " size " of your wok, this may have to be done in 2 or 3 batches )
• Stir-frying briskly keeps the ingredients from burning as the heat is kept high.
• Once the pork has browned, add the " paste mixture " to the wok.
• Stir-fry for another 2 to 3 minutes or until pork is cooked though. Serve immediately with rice, or pasta
• ENJOY !!!

ANAHEIM CHILI PORK STEW

Steps:

• In a large stock pot add all of the ingredients into the pot and bring to a rolling boil and reduce heat to a low simmer until the pork is tender.