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Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning ...
Pickle meat – Louisiana cuisine specialty – also referred to as pickled pork; Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar ...
1 pound pork tenderloin. 2 tablespoons olive oil. salt and pepper. For tomatoes: 4 cups cherry tomatoes. 2 tablespoons olive oil. salt and pepper. 3 tablespoons chives, plus more for garnish. For ...
Kadumanga – a special kind of mango pickle from Kerala, India, made from tender mango. This is a variation of mango pickle. This kind of pickle is made from tender mango. [6] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.
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Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. [1]
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Amba or anba (Arabic: عنبة [a], Hebrew: עמבה [b]) is a tangy mango pickle condiment of Baghdadi Jewish origin, and was typically prepared for Shabbat. [1] It is typically made of pickled green mangoes, vinegar, salt, turmeric, chilies, and fenugreek. It is somewhat similar to savoury mango chutneys.