Marty's Pork with Brown Sugar Handfuls Recipe

Directions

Preheat the broiler.

Rub a large skillet or deep pan of water into a large heavy skillet. Place the brown sugar mixture over the hot sugar water. Slowly cook and stir until sugar syrup is thick. Pour the corn syrup into the skillet, stirring frequently.

Add the onions and mushrooms; cook, stirring, until tender. Season with taco seasoning and pepper. Transfer the pork and meat mixture to a large bowl. Stir in green onions, tomato paste, molasses and tomato juice, stirring well. Mix together the tomato sauce, brown sugar and leftover corn syrup. Transfer the mixture between two platters, reserving 1/2 of the corn syrup.

Bring a large saucepan of water to a boil. Add the chicken stock broth and brown sugar mixture and bring to a boil. Simmer slowly, stirring occasionally, for 30 minutes to develop a thick gravy. Transfer pork and meat mixture to the large saucepan.

Reduce heat to medium-low and place pork in the saucepan. Cover saucepan with aluminum foil, then heat over medium-high heat, stirring occasionally, until nearly done. Transfer the saucepan to the larger skillet where the remaining 2 quarts of corn syrup is simmering. Season with brown sugar, tomato sauce and olives for flavor. Transfer the sauce to the smaller pan.

Bring a large pot of salted water to a boil. Add the heavy cream in 3 or 4 quick additions, stirring constantly at the beginning of the addition. Reduce this temperature slowly to medium-low, dropping by 1/2 quirters of meat each time. Transfer the meat mixture to the larger pot. Simmer uncovered 5 to 10 minutes, stirring occasionally, until well cooked through. Reserve 1/2 of the cream for your use. Add plenty of brown sugar and tomato juice to the large cream pot and top with the remaining saucepan of salted water, reserving 4 tablespoons of the sauce for a marinade. Serve warm or at room temperature.