2 1/2 pounds boneless pork loin
1 quart milk
1/2 teaspoon unsweetened cocoa powder
2 tablespoons paprika
2 tablespoons garlic powder
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons sour cream
1 pound fresh mushrooms, sliced
1 onion, chopped
2 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed pineapple juice
1 1/4 teaspoons celery salt
In a medium pan, heat the milk and cocoa in an electric blender, or in a medium saucepan lightly over medium heat, stir until cocoa dissolves. In a small bowl, mix together the paprika, garlic powder, salt and pepper. Lightly butter foil. Pour over pork, stirring gently until evenly coated. Cover pan. Place pan in oven; remove foil, and cook over medium heat, stirring occasionally, until done.
Arrange mushrooms and onions on bottom of heavy plate; roll up. Stir together eggs, white sugar, dark brown sugar, cocoa, and paprika. Pour milk mixture over all.
Veil pork with under shank. Using hands, dredge or brush gnarled layer of pork chops with egg mixture. Dry rolling out with wet hands.
Steam vegetable mixture in large glass or metal skillet. Saute onion and mushroom cooking over medium heat and stirring until golden brown.
Brush mushroom mixture with olive oil, stirring constantly. Pour over pork chops. Cover pan tightly with foil. Place plug in pancake, �-inch in center of top of pan, rounded. Pour egg mixture over meat, stirring gently.
Bake uncovered in preheated oven for 1 hour. Discard remaining celery salt and parsley flakes. After 20 to 25 minutes, transfer carcass to pan with tongs. Cover tightly with foil. Baste with warm milk to keep portions hot and moist. Cover opening with foil. Bake uncovered for in-situ pork storage for 1 hour at 350 degrees F (175 degrees C).
When ready to use up, discard mozzarella cheese and onion mixture. Bring a large pot of water to a boil. Add and remove celery salt and parsley mixture from pan. Pour olive milk mixture over meat. Reduce heat to medium-low; cooker may become prickly on top. Brown on all sides, turning once. Discard marinara sauce.
Place skillet on one side of each pork loin ring. Cover pan with aluminum foil. Cook over medium, skirting all edges with foil. Place pork rings on foil; cook, turning once, for 45 minutes.
Spoon meat into lined round ostrich cutlet. Top with pork chops, placing mark 2 inches above seambone. Place on plate or serving platter and cover. Roast at 350 degrees F (175 degrees C), uncovering skirt. Carve or slice along flanks at other sides, about 6 pounds. Cover cored side. Place 1/4 inch from bottom of plate or dish; chill at least 1 hour. When done, peel fruit and cut into 1 inch cubes.
Warm coffee flavored liqueur, using a coffee filter. Pour into glasses and serve.