LOL, Linda! Actually I was going to go a step further and offer that corned beef is traditionally Jewish food, and Jews and pork... well... dcarch - I do agree with the others that this looks delicious. I might not have admitted I recycled the brine though. yyyyyyyyyahhhhh! Come on, man, the salt and spices are cheap! But I digress. Good looking food, nice presentation.

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

Do you cook it with the crackling? I'd be tempted to marinate it in some dry cider, honey and garlic after having scored the skin. Then slow roasted with some of the marinade added after alot of the fat has drained away and poured off, then more honey near the end, so that it doesn't burn and turn bitter. If you cook it without the skin, then I'd marinate it, then put veggies in the bottom of an oven dish, brown the meat and lay it on top of the veggies mixed with the honey/cider marinade and cover it and slow cook. But, I think you would end up with a fattier dish. How lean pork belly can you get?

Now I understand so many things. I know why these little bundles are a family affair on New Year's Day! Yes, Woodie, I'll say they're a lot of work...I need a Margarita. My recipe made 50, and I had some pork left over so it looks like I may be making burritos soon. (I'm not complaining.) I froze half of them without steaming, and will try freezing some of the steamed ones to see which is preferable. For some reason, I really want to add a big mess of carmelized onions to the pork mixture, but I thought I'd do it according to the recipe the first time. I did have to strain the chili sauce, so if you try these, add that as an extra step! The official taste test is tonight...