Name: Primavera Chinese Pork W/wild Rice and Cheese
Ingredients: -ELAYNE CALDWELL KVNH17B; 1 lb Pork loin; 1/2 c Hoisin sauce; 1 tb Garlic; chopped; 1 tb Ginger root; chopped; 1 tb Lemon grass; chopped; 1/4 c Soy sauce; 1 c Wild rice; 2 c Chicken stock; 20 Chestnuts; Butter, as needed; 1 tb Garlic; chopped; 1 tb Shallot; chopped; Zest of one orange; 1/8 c Hoisin sauce; Salt and pepper

Does any of us know what an incredible thing it is that (Jonathan Edwards), who was a small-town pastor for 23 years in a church of 600 people, a missionary to Indians for 7 years, who reared 11 faithful children, who worked without the help of electric light, or word-processors or quick correspondence, or even sufficient paper to write on, who lived only until he was 54, and who died with a library of 300 books – that this man led one of the greatest awakenings of modern times, wrote theological books that have ministered for 200 years and did more for the modern missionary movement than anyone of his generation?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	China, Grains/rice, Ham/pork, Archived	4	Servings

INGREDIENTS

		-ELAYNE CALDWELL KVNH17B
1	lb	Pork loin
1/2	c	Hoisin sauce
1	tb	Garlic; chopped
1	tb	Ginger root; chopped
1	tb	Lemon grass; chopped
1/4	c	Soy sauce
1	c	Wild rice
2	c	Chicken stock
20		Chestnuts
		Butter, as needed
1	tb	Garlic; chopped
1	tb	Shallot; chopped
		Zest of one orange
1/8	c	Hoisin sauce
		Salt and pepper

INSTRUCTIONS

Clean and trim the pork loin. Heat oven to 450F. Combine the hoisin sauce,
garlic, ginger, lemon grass and soy sauce; brush the pork loin with it.
Place pork in heated oven and immediately reduce heat to 300F. Roast pork
15 minutes, continuing to brush with soy mixture. Cool the pork. For rice:
Combine wild rice and stock in saucepan. Simmer until rice is tender, about
45 minutes. Cool and chop the pork. For chestnuts: With the tip of a paring
knife, cut an "X" into each chestnut. Place in preheated 400F oven a few
minutes (usually about 10 minutes). Take out and cool. Peel off shell and
chop chestnut meat.
To serve: Melt butter in electric frying pan or Chinese wok. Add garlic,
shallots, chopped pork, chopped orange zest, cooked wild rice, chopped
chestnut meat and hoisin sauce. Cook over moderate heat. Season with salt
and pepper.
From: Minneapolis Star Tribune 3/90.
~-- Auntie Elaine/FRAMINGHAM/learning her way around/GEnie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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