EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
"PORK CANDY"
Steps:
- For the apple cider glaze: Combine the brown sugar, vinegar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and reserve.
- For the Greek seasoning blend and pork: Oil a grill pan and place over medium heat.
- Put the oregano, garlic powder, thyme, dill, beef bouillon powder, salt and pepper in a bowl and mix well. Drizzle some oil over the pork and sprinkle the seasoning blend on all sides of the meat. Add the pork steaks to the grill pan and grill until cooked to medium, 7 to 10 minutes. Brush the apple cider glaze over the pork in the last couple minutes of cooking.
CANDIED PORK SHOULDER
An evening that calls for both bourbon and pork is sure to be delicious and raucous. This recipe for candied pork, from chef Chris Shepherd's soon-to-open "Underbelly" in Houston, TX, combines the two, creating one falling-apart, over-the-top main course. Pork shoulder is rubbed with spices and slow-roasted for hours before being slathered with a potent mixture of brown sugar and bourbon, capturing the tender meat in a crisp, spicy-sweet crust. - I've included the original cooking instructions and since I doubled mine to a 8lb roast, I coked it a little lower and slower so I could cook it overnight.
Provided by SparkleKristy
Categories Pork
Time 6h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 275°.(I did 250) In a small bowl, whisk together the smoked paprika, red pepper flakes, cayenne, salt and black pepper. Rub the mixture all over the pork shoulder and set aside for 30 minutes.
- Set the pork onto a rack-lined roasting pan and place in the oven. Cook until the flesh is fork tender and the bone moves around easily with no resistance, about 5 hours (I cooked 8 hours).
- When the pork has about 15 minutes cooking time left, make the glaze: In a medium saucepot set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until reduced by one-quarter, 8 to 10 minutes.
- Remove the pork from the oven and brush one-third of the glaze all over the shoulder. Continue to roast for 30 minutes longer, glazing the roast every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before breaking the meat apart into big pieces. (I chopped mine) Serve.
- I also made another reduction of some light brown sugar with just enough water to fully melt the sugar. I let it reduce some then added more bourbon. I poured this over the chopped pork as a BBQ type sauce.
Nutrition Facts : Calories 675.4, Fat 32.8, SaturatedFat 11.4, Cholesterol 128.8, Sodium 831.9, Carbohydrate 55.1, Fiber 0.6, Sugar 53.5, Protein 31.5
CHEF JOHN'S CARAMEL PORK BELLY
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 16h30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
- Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
- Remove pork from foil and discard green onions. Cut pork into 8 pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
- Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 39.3 g, Cholesterol 51.2 mg, Fat 19.7 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 2272.6 mg, Sugar 29.9 g
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
CANDIED PORK
Steps:
- Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn't scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
- Heat your oven to 300°F. In a large Dutch oven over high heat - I use this pot for this, and most braises, although it exists at many lower price points - heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me much longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.
- When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.
- Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they're completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
- After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it's bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 35 minutes-the meat should be tender but not falling apart. Uncover the pot and continue cooking for 15 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate.
CANDIED POPCORN SNACK
"I got this family-favorite recipe in the 1950's," remarks Victoria Walzer of Lakeport, California. "It makes a big chewy batch that you can't stop eating until it's gone!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.
Nutrition Facts : Calories 185 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
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