4 teaspoons lemon juice
1 1/2 tablespoons sesame seeds
2 teaspoons brown sugar
6 (4 ounce) boneless pork loin roast
1 onion, finely diced
1 teaspoon garlic powder
2 teaspoons orange peel
1 teaspoon ground allspice
1 teaspoon ground ginger
1 pound cooked crabmeat
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
pork chops
sesame seeds
white sugar
2 tablespoons sunflower seeds
1 teaspoon chili flakes
In a small bowl, combine lemon juice, sesame seeds, brown sugar, pork roast, onion, garlic powder, orange peel, allspice, ginger and crabmeat. Mix all well and spread on a large baking sheet.
Bake in preheated oven for about 9 minutes, or until juices run clear.
Remove pork chops and cool, reserving marinade. Place the duck breast meat on the sheet, cover and refrigerate at least 5 hours.
To make caramel sauce: Bring a large pot of lightly salted water to a boil. Add pimento (a type of Italian bread) and cook for 4 minutes, or until bubbly. Remove pimento and place in a small saucepan. Remove from heat, and stir in melted butter and cornstarch. Gradually add water as necessary to keep from boiling. Meanwhile, toss cabbage, celery and marinade in food processor or blender to shred; set aside.
Meanwhile, beat cream cheese, sour cream, cream of mushroom soup and Parmesan cheese together in medium bowl until blended and smooth.
Preheat oven to 375 degrees F (190 degrees C). Remove rack from broiler.
Place cabbage and rice grains at large portions onto kitchen tray. Add chicken stock and refrigerate. Place tomato, egg, lemon juice, sesame seeds, brown sugar, onions, garlic powder and orange peel in a 9x13 inch baking dish. Top with cabbage and rice grains. Pour marinade over all and sprinkle with hot mustard.
Broil, turning rack to broil, for about 20 minutes, or until cabbage is tender and rice is crisp.