PORK CHOPS WITH RED CHILE PEPPER SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield Yield: 10 servings
Number Of Ingredients 10
Steps:
- Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
- Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
- While peppers rest, heat shortening in large cast iron skillet on medium-high.
- Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
- Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
PORK AND PEPPER STIR-FRY
This pork and pepper stir-fry recipe is a quick dish to put together with any cut of pork shoulder or pork loin (or even an odd pork chop).
Provided by Sarah
Categories Pork
Time 20m
Number Of Ingredients 14
Steps:
- In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
- De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
- Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
- Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
- Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 420 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRISPY PORK AND RED PEPPERS IN CHILI SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place pork in a steamer over boiling water in a covered pot, and steam until cooked through, about 1 hour. Remove and dry. Put about 2 tablespoons oil in a small skillet over medium-high heat. Sear meat on all sides for 5 to 10 minutes. Remove and store, refrigerated and covered, for at least 12 hours and up to 2 days.
- Heat oil to deep-fry pork; temperature should be about 350 degrees. Cut pork into 1/2-inch slices, then 1/4-inch strips. Deep-fry, stirring occasionally, until crisp, about 5 minutes. Drain.
- Put about 1/4 cup of the oil in a wok and turn heat to medium-high. Add garlic and stir until evenly browned, just past golden. Add pork and turn heat to high; stir, then spoon or tip out most of the oil. Immediately add 1/4 cup water and stir.
- Add soy sauce and water, 1/4 cup at a time, as needed to keep mixture moist and saucy. Add chili paste or ground chilies and stir; taste and adjust seasoning. Add peppers and cook, adding more water if necessary, until they are tender. Stir in basil, taste and adjust seasoning. Serve with white rice.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 2393 milligrams, Sugar 3 grams, TransFat 0 grams
HOT RED CHILE PEPPER SAUCE
This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!
Provided by Normaone
Categories Sauces
Time 14m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
CHILE CRISP
There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.
Provided by Genevieve Ko
Categories sauces and gravies
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
- Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.
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