De Sweded Specail

Ten pig ears cut into 3/4- 1/2 stripes Ten 3/4 inch slabs of pork belly Roll the pigears into circles and use the pork belly to seal the rolls. Using skewers put two rolls to five skewers or make 20 and use 10 skewers. For 24 hours to two days maranade. The maranade 5 fresh red hot chilis ( 5 tablespoons of caueene) 10 cloves of Garlic 7 tablespoons of onion power 1 cup of vinager 1/3 cup of sugar 2 tablespoon of black pepper 1 tablespoon of paprika 1 tablespoon of msg 5 tablespoons of salt 1 cup of lemon juice Five peppercorns Five tablespoons of liguidsmoke 3 cups of tomato paste 1/4 cup of Sherry 1 cup of pureed mango Four tablespoons of grated ginger root In a food processor could m me Garland c Chili's salt pepper corns and ginger. Mix until garlic is chopped . Add remaining is ingredents and in a large covered container add marandae and pork. Allow to maranade.in a large pot add3 quarts of water and pour maranade and pork into the pot of water. Cook for one hours reducing the heat to allow the pork to simmer. Taste the water. Remove water if alot still remains.keep it. Reduce heat and simmer for 35-45 minutes allowing a sauce To form add more stock if needed.or add mango or orange juice. 4 cups of shredded cabbage 1 cup of shredded fennel root 1/2 cup of diced green apples 1 cup of shredded carrots 1/2 cup of chopped salami 1/4 of sliced garlic 1/2 cup of olive oil 1 cup of diced onions 3/4 cup of diced yellow peppers Three cups of chicken stock In a wok add oil add 1 teaspoon of Garlic Add fenynal and carrots and onions, peppers Add stock and allow to simmer.cover. for ten minutes. Add salami and apples and cook for Add cabbage and toss to evenly coat. Add garlic Apples and salami. Cover and cook for ten minutes on medium. Remember be and serve with the pork.