1 pound arch pork loin
4 eggs
1 pound beef frankfurters
1 teaspoon sesame oil
1 1/2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon paprika
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/2 solution hot water (optional)
freshly ground black pepper to taste
2 kuchen (ham shaped ravioli)
country honey (optional)
5 tablespoons margarine, melted
Preheat oven to 350 degrees F (175 degrees C). Place the pork loin in a 9x13 inch baking dish.
Heat 5 tablespoons margarine over a low heat. Remove salmon from shell, and spread evenly over the pig.
Place the 1 egg in the center of the pork. Combine the frankfurters, salt, lemon juice, paprika, soy sauce, Worcestershire sauce, hot water, honey, and butter. Mix gently to coat. Pour over all.
Bake for 1 hour at 350 degrees F (175 degrees C)
Remove pan from oven, and stand pork in a rack to cool completely. Reserve the liquid in the pan. Carefully remove meat from pot with a knife, and let cool completely before cutting off fat.
Melt margarine in a small saucepan, and spoon over all surface area of pork. Pour most of the liquid over the surface of the meat. Slide foil over carcass and secure with a wooden toothpick. Cover and refrigerate for approximately 1 hour between layers.
Return pork to the pot with liquid remaining. Add more liquid if necessary to cover thoroughly.
Remove rack from oven and pour juices into cooker with rack. Cover meat with foil and place in a cooler container. Place lid on pot, cover with lid of foil, and set aside overnight. The next morning, preheat oven to 250 degrees F (121 degrees C).
Spread butter over top of stuffed rib roast.
Bake 1 hour. Reduce heat to 350 degrees F (175 degrees C). Drain fat from pan, reserving 1/4 cup. Return to pan for medium heat.
Reduce heat to 350 degrees F (175 degrees C). Fry baby shrimp for about 20 minutes.
Fry hot sausage roll by placing in a medium saucepan upside down, and stirring occasionally while browning. Fry giant shrimp for about 20 minutes, until tender. Remove from the pan, and brush with soy sauce sauce and vegetable oil if desired.
Stir margarine into pan juices every 5 minutes, assuming that is 9 to 11 minutes. Add parsnips and chicken salad by spoonfuls. Cover, and simmer until ready to serve.
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