Slow-Cooked Chinese Pork Hock Recipe

1 lb pork hock, cut into 3-4 pieces

1/2 cup vinegar

1/4 cup soysauce

1/4 cup brown sugar or 1 sugar bar

2-3 bayleaf

2-3 star anise

Oregano
2 cloves garlic, crushed
4-5 Shitake Mushrooms, soaked and softened (optional)*

1/2 cup dried banana blossom, soaked in water to soften (optional)*

Wash pork hock very well, then put in your crockpot.

Add all ingredients in, topping it with the banana blossom.

Set crockpot in high for 2 hours, then reduce to low for another 2 hours or till the hocks are tender enough that the meat slightly separates from its bone.

Serve warm with rice.

*Choose between dried banana blossom and shiitake mushrooms only. They give off different flavor, yet both very savory.

 

http://i-brownbag.blogspot.com/2012/05/chinese-pork-hock.html

Cornflake chicken

6 skinless, boneless chicken breasts 2 cups sour cream 2 cups crushed cornflakes cereal

1 teaspoon Italian-style seasoning 6 tablespoons butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3.	Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.