From the Kitchen of Brett Broussard

4 pounds pork butt, cut 1" thick
2 tablespoons vegetable oil
1 cup onion, diced
3/4 cup bell pepper, diced
1/2 cup clelery, diced
1/3 cup white vinegar
1/4 cup yellow mustard
red pepper
garlic powder
salt and pepper
1/2 cup green onions, chopped
1/2 cup parsley

Season and marinate the pork with vinegar and yellow mustard overnight. Heat oil over medium high heat and brown the pork, along with the vegetables, continuing to add water or stock as the meat sticks to the bottom.
Repeat this process several times until the meat is nice and brown. Add enough water to make a gravy and cover, simmering over low heat for 2-3 hours or until the meat is tender.
Finish by adding green onions and parsley. Serve over rice or grits.

.

From the Kitchen of Brett Broussard

2 cups onions
1/2 cup bell pepper
2 tablespoons garlic
1/2 cup celery
1 pound ground beef
1 pound ground pork
1 large container of boiled chicken gizzards, cleaned well and minced
4 large chicken livers
1 bunch green onions
10 cups cooked rice
2 cans lobster meat (may substitute shrimp or crawfish)
salt and pepper

Boil chicken gizzards for 45 minutes, let cool. Grind and chop raw livers and gizzards.
Brown the pork and ground beef and drain the excess fat. Continue cooking the meat, adding seasoning and a little water and letting it stick. Repeat this process three or four
times. Add chopped gizzards and liver and cook 10 minutes.

Add onions, bell pepper, and celery. Add water or broth and simmer 3-4 hours. When cooking is complete, add 1 lots of onion tops and parsley. May add lobster, crawfish, or shrimp. At the last minute, slowly fold seafood into cooked rice. Be sure not to mash the rice. Add enough to make
the mixture moist.

2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1 teaspoon Chinese Five spice
1 teaspoon red pepper flakes
1 tablespoon sriracha
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg, beaten
oil for frying

Heat the 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the pork with a spatula,
until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Stir in the coleslaw mix and green onions. Add the Chinese five spice, red
pepper flakes and sriracha. Cook until cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.