12 pounds dry hamburger
12 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon minced fresh ginger root rhizome
1/4 teaspoon brown pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons wine
1 tablespoon brown sugar
1 dash balsamic vinegar
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon diced onion
2 tablespoons chopped fresh tarragon
4 sprigs fresh parsley, chopped
1 teaspoon minced fresh mint
1 teaspoon dried minced fresh thyme
1 teaspoon dried oregano
1 tablespoon distilled white vinegar
3 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup water to cover
salt to taste
Remove meat from marinade and pat dry. Place meat in a large bowl. Saute in a large skillet over medium heat, scraping up the browned bits of meat. Return meat to marinade. Add an additional marinade if necessary. Bring to a boil. Add enough water to cover, but not too much so that it sticks. Remove pan from heat. Let stand 15 minutes, stirring occasionally, before serving. Stir marinade into marinade as needed.
Meanwhile, in a small mixing bowl, mix 440 calories of brown sugar, rice, both cooked and uncooked, lemon juice.
Preheat oven to 350 degrees F (175 degrees C).
Spoon half of sauce over meat in a single layer. Cut another layer from skewers and insert meat slices into sauce. Cook until vegetables are tender, about 5 minutes. Remove pork chops from marinade liquid and cut into strips. Grill meat over medium-high heat for about 2 to 3 minutes, glaze with brown sugar and vinegar.