CRISPY PORK TENDERS
Make and share this Crispy Pork Tenders recipe from Food.com.
Provided by Boomette
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, add the melba toasts and reduce in a breadcrumbs.
- Add butter by pulsing on and off -- until moist.
- Put the breadcrumbs in a ziplock sealable bag. Set aside.
- In a small bowl, mix 2 tablespoon mayonnaise, salt, pepper and cayenne pepper. Add pork tenders and mix to coat well.
- Put 1/4 of pork tenders in the bag of breadcrumbs, close it and shake to coat well. Put tenders side by side on a greased baking sheet.
- Proceed the same with the remaining pork tenders.
- Bake in a preheated oven of 425 F 20 to 22 minutes or until not pink inside. (flip the tenders at mid-cooking).
- In another small bowl, mix salsa and remaining of mayonnaise. Serve with pork tenders.
Nutrition Facts : Calories 319.3, Fat 22.3, SaturatedFat 7.4, Cholesterol 90.4, Sodium 726.3, Carbohydrate 3.7, Fiber 0.3, Sugar 1.8, Protein 24.7
EASY CRISPY PORK TENDERS OR PORK FRIES
These Easy Crispy Pork Tenders or Pork Fries will be your new go-to party and game day snack. Make a huge pile of irresistible crispy-breaded pork from just two New York (boneless center cut) pork chops.
Provided by Rebecca Lindamood
Categories Appetizer Main Course Snack
Time 45m
Number Of Ingredients 15
Steps:
- Pour two to three inches of oil in a cast-iron skillet or heavy-bottomed stockpot or saucepan. If you have a deep-fryer, you could use that in place of the frying pan. If using the pan, place over medium high heat and bring oil to 375°. Line a plate with several layers of paper towels and set aside.F
- Whisk together the milk and egg in a medium sized mixing bowl. Whisk together the flour, salt, pepper, crushed red pepper flakes, and nutmeg in a large mixing bowl. Set these aside.
- Slice the pork chops lengthwise into paper thin strips, about 1/8-inch thick at the thickest points. Separate the slices and toss in the flour mixture until the strips are coated evenly in flour. Lift and shake the excess flour from the strips and lay out in a single layer on a clean baking sheet lined with parchment paper.
- Working with one strip at a time, dip it into the milk and egg mixture, lift and allow the excess liquid to drain off, then toss once again in the flour mixture before carefully lowering into the oil. Repeat until you have a single layer of the pork fries in the hot oil.
- Let the pork strips fry for about 3 to 5 minutes, or until the breading is crispy and the internal temperature of the pork reaches at least 145°F at it's thickest part on an instant read thermometer. Use tongs to transfer to the paper towel lined plate. Repeat with the rest of the pork.
- When the pork fries or crispy pork tenders are fresh from the fryer oil, sprinkle lightly with kosher or sea salt. Serve immediately with the dip of your choice.
Nutrition Facts : Calories 241 kcal, Carbohydrate 25 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 59 mg, Sodium 487 mg, Sugar 1 g, ServingSize 1 serving
CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
CRISPY PORK BELLY
Provided by Food Network
Categories main-dish
Time 12h
Yield 1 to 2 servings
Number Of Ingredients 26
Steps:
- For the chile gastrique: In a medium saucepan, bring the Nam Pla to a boil. Lower to a simmer and reduce the sauce by half. Chill.
- For the pork belly: Heat the oil to 350 degrees F in a medium pot.
- Carefully lower the Pork Belly into the oil using a fry basket. (Make sure there is no excess moisture on the pork. This can cause splattering.) Fry the pork until the skin and flesh are very crispy and have darkened significantly. Place on a plate lined with paper towels and quickly build the salad.
- In a small bowl, toss together the green papaya, carrot, tomato, onion, half of each of the herbs and the Nam Pla. Mix with tongs to incorporate.
- Place the mixed green papaya salad on a decorative plate. Form a bed for the pork.
- Place the pork, slightly fanned out, on the green papaya salad. Drizzle the pork generously with 1 ounce chile gastrique (save the remainder for another use). Sprinkle the dish with diced macadamia nuts and the remaining herbs.
- Mix together the honey, lime juice, fish sauce, vinegar, garlic and sambal in a bowl. Best made a couple days in advance to allow flavors to marry.
- Preheat the oven to 300 degrees F.
- Lightly spray the bottom of a 9-by-13-inch pan with cooking spray. Sprinkle over the ginger, garlic and scallion.
- Rinse the pork belly under running cold water and pat dry with a paper towel. Place the pork over the aromatics in the pan, skin-side up. Mix the mirin, sake, teriyaki and sambal in a small bowl. Pour the sauce over the top of the pork belly. Cover the dish tightly with foil and bake until fork-tender, about 3 hours.
- Remove the pork and place another similar dish on top as a weight. Use cans or other heavy items to create additional weight. Press the pork, refrigerated, overnight. This will make the pork even in thickness and allow for a better fry. Slice the following day, once the pork has chilled and set completely.
PORK BELLY SLICES
Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium
MOIST, TENDER & CRISPY PORK CHOPS
We don't eat pork often, so when we do, it needs to be spectacular! I developed these based on a recipe from an episode of Nigella Feasts. NOTE: Zaar adds the entire amount of the frying oil, egg wash and coating to the nutritional facts panel. Generally, the entire amounts are not used completely so these chops have less fat, cholesterol & calories than stated.
Provided by Kats Mom
Categories Pork
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- EGG WASH: Beat the egg in a wide bowl with the mustard, mayonnaise, oregano, salt and pepper.
- COATING: Crush corn flakes and combine with the Romano Cheese.
- Spread out on a large plate.
- CHOPS: Poke chops with a fork or pound with a mallet to tenderize.
- OIL: Heat oil in a large frying pan over medium heat (oil is hot enough when a small piece of bread sizzles when dropped into the oil).
- COOK: Press each of the chops into the egg mixture, coating both sides.
- Then dip the chops into the bread crumbs, covering each side evenly.
- Fry the chops until they are a deep golden color, about 5-8 minutes per side depending on thickness.
Nutrition Facts : Calories 825.9, Fat 55.8, SaturatedFat 9.6, Cholesterol 248, Sodium 692.4, Carbohydrate 25.2, Fiber 0.8, Sugar 3.1, Protein 54.8
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
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