Do you have an asian recipe to share that uses pork?!
Do you have an asian recipe to share that uses pork?
Answers: Asian Barbecued Pork Tenderloin
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Directions
Unwrap tenderloin and cut into 1-inch thick medallions. Place grated ginger and hoisin in a shallow bowl (if too thick and syrupy, add a little water), stir and add pork medallions. Turn so all sides are coated. Place oil in heavy skillet over medium-high heat. When oil is hot, drain excess marinade from medallions and set marinade aside. Place medallions in skillet and brown (about 3 minutes). Turn medallions and brown the other side. Cover, reduce heat and continue to cook until meat is done but still a little pink in the middle (about 8 more minutes) or until internal temperature reaches 150oF. Remove to warmed serving platter and cover with foil. Add remaining marinade to pan. Bring to a boil and cook until mixture thickens slightly. Pour over tenderloin medallions or serve on the side.
SERVE WITH
rice noodles or angel hair pasta that has been tossed with warm olive oil and finely sliced scallions. Bon appetit! Goan-Style Pork Vindaloo
2 teaspoons whole cumin seed
2 to 3 dried red chilies
1 teaspoon black peppercorns
1 teaspoon cardamon seed*
1 (3-inch) stick of cinnamon
1 1/2 teaspoons whole black mustard seed
1 teaspoon fenugreek seed
5 tablespoons white wine vinegar
1 1/2 teaspoons kosher or coarse salt
1 teaspoon brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced
1 cup water
2 pounds pork, trimmed and cut into 1-inch cubes
1-inch cube fresh ginger, peeled and finely minced
1 small whole head of garlic, peeled and separated
1 tablespoon ground coriander
1 teaspoon turmeric
Cooked Basmati or long grain white rice for accompaniment
Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside.
Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will have a burned taste.) Remove onions with a slotted spoon and drain on paper towels.
Place cooked onions into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste.)
Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste.
Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and 1 cup water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally.
Serve over cooked Basmati or long grain white rice.
Makes 12 servings.
*Take the seeds out of pods if you cannot buy them loose.
Nutrition Facts: (per serving: 1/8 portion without rice): 412.8 calories; 65% calories from fat; 30.4g total fat; 62.4mg cholesterol; 566.5mg sodium; 665.9mg potassium; 8.9g carbohydrates; 2.0g fiber; 2.0g sugar; 6.9g net carbs; 26.6g protein.
Copyright Hope Pryor, pork adobo
marinade ur 1lbs pork in 1/2 cup vinegar (white), 1/2 cup soy sauce (don't use kikkoman - better buy from filipino stores) lots of garlic, peppercorn crushed and dried laurel/bay leaf. best if overnight...
simmer over low fire until pork is tender, sauce is reduced and thick, and oil is rendered from the pork fat.
serve with steaming rice.....top with toasted garlic Try this Sweet & Sour Pork dish
Ingredients
500g belly pork meat, cubed
Marinade:
3/4 tsp salt
3/4 tbsp sugar
1/2 tsp Chinese five spice powder (ng heong fan)
Enough oil for deep-frying
1 egg, lightly beaten
1 1/4 tbsp plain flour
2 tbsp oil
1 onion, quartered
1/2 ripe tomato, quartered
1/2 a red capsicum, cut into wedges
100g cucumber, cut into wedges with the centre portion removed
Sauce (combine):
3 tbsp tomato sauce
1 1/4 tsp sugar or to taste
3/4 tsp salt
1/2 tbsp oyster sauce
Dash of pepper
250ml water
1/2 tsp chicken stock granules
3/4 tbsp corn flour
Method
Marinate pork cubes with the marinade for several hours or preferably overnight. Dip the marinated pork in the beaten egg and toss in plain flour, then deep-fry until golden brown. Remove and drain.
Heat 2 tablespoons of oil in a wok, fry onion briskly for half a minute and add in combined sauce ingredients. When the sauce begins to boil, add in pork, capsicum, tomato, onion and cucumber.
Stir well to mix. Dish out and serve immediately.
Recipe for Deep Fried Pork Ribs
600g pork ribs, chopped into 5cm lengths
Seasoning (combine):
1 piece or 1 cube fermented red beancurd (tau chu)
1/2 tsp Chinese five-spice powder
1/2 tbsp light soya sauce
A dash of pepper
2 tbsp sugar
1/2 tsp meat tenderiser
2 tbsp Shao Hsing Hua Tiao cooking wine
2 tbsp water
1/2 tbsp minced garlic
1 tbsp minced onions
Combine:
1 tbsp flour
1 tbsp corn flour
Method
Marinate pork-rib pieces with the seasoning ingredients. Cover and refrigerate for four hours or preferably overnight.
Coat marinated ribs with flour, then deep-fry in hot oil until golden brown. Drain and serve immediately.
Black Pepper Pork Chops
Ingredients
3 pieces pork loin chops with fat trimmed
(A):
2? tbsp black pepper sauce
1 tsp sugar
2 cloves garlic, chopped
2 tbsp olive oil
2 Roma tomatoes, halved and grilled
Method
Marinate pork chops pieces with (A) for several hours, preferably overnight. Add olive oil when about to grill.
Cook pork chops on a lightly oiled BBQ pit or grill on medium heat for about 4–5 minutes on each side, depending on the thickness of the meat. Remove meat and allow to rest for a few minutes before serving with grilled Roma tomatoes and iceberg lettuce.
I hope you are able to get some of the ingredients, if not, do without or improvise.