Asian Pork Pockets Food

ASIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
• Serve the pork draped with the sauce.

ASIAN PORK NOODLE STIR FRY

Steps:

• To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
• To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
• Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
• Add the broccoli and stir to combine.
• Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
• Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
• Optionally garnish with sesame seeds and serve immediately.

ASIAN PORK MEDALLIONS

Steps:

• In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

ASIAN MARINATED PORK CHOPS

Steps:

• Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.
• Preheat the oven to 375 degrees F.
• Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.
• Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

ASIAN PORK TENDERLOIN

Steps:

• In a small bowl, add first 8 ingredients; whisk until blended.
• Place pork in a shallow dish; add marinade, turning pork to coat.
• Cover and refrigerate 8 hours.
• Remove pork from marinade, throw away marinade.
• Place pork in an foil lined roasting pan.
• Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
• Let pork stand 5 minutes before serving.

FAST & FLAVORFUL ASIAN PORK SKILLET DINNER

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 6 min. or until done, stirring occasionally.
• Add broth, dressing and rice; mix well. Bring to boil. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min.
• Fluff with fork.

ASIAN PORK POCKETS

Steps:

• 1. Pre-heat oven to 375 deg. F.
• 2. Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
• 3. Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
• 4. As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
• 5. On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
• 6. Repeat the process with the other three tubes of dough.
• 7. Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
• 8. Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.

ASIAN PORK TENDERLOIN PACKETS

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
• Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
• Place frozen packets in refrigerator to thaw for 10 to 12 hours.
• Place thawed packets on baking sheet to cook in oven or transport to grill.
• Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.