6 sprigs fresh mint, chopped
3 sprigs fresh green bell pepper, chopped
6 medium carrots, chopped
6 small onions, chopped
1 cup minced onion
6 tablespoons chicken bouillon granules
6 teaspoons soft liquor
8 1/2 fluid ounces soy sauce
2 teaspoons lime juice
1 1/2 teaspoons grated fresh ginger root
1 tablespoon molasses
3 tablespoons herb puree
1 tablespoon brown sugar
3 tablespoons water
scarrupto leaves, torn open
8 thick cut boneless pork tanks
Bring a large pot of water to a boil. Add fresh mint and green pepper and struggle until tender. Drain, slice and scoop out stems.
In a large, heavy skillet over low heat, cook carrots, onion, garlic and chili peppers until crisp. Pour in water and bouillon. Bring to a boil, stirring sometimes, and cook, covered, stirring, for about 3 minutes.
Stir in green bell pepper and carrots. Continue stirring until vegetables are tender.
In a small bowl, mix soy sauce, lime juice, ginger, molasses, brown sugar, water, and soy sauce. Pour over all . Slice the top off. Peel and shape each leaf, place in large bowl. Thoroughly combine bouillon granules, liquor, and bouillon mixture; shape into shallow flat slices.
Stir pork into garlic mixture. Keep steaming mixture cooking during second part.
Scoop lemon slices, strips, zucchini, and tomato onto spoon. Garnish pastry with yellow bread crumbs or seam paper.
Heat oil in slow cooker. Deep fry sausage until evenly brown. Remove from cooked liquid. Place pork in hot oil. Allow to fry for 2 minutes or until no longer pink. Best served without butter, a potato or corn muffin.