PORK, GINGER AND LIME STIR-FRY
This Asian inspired dish is from Marie Claire Flavours. I grow my own Kaffir Lime leaves, so I am always on the lookout for recipes including it. This goes beautifully with the pork and ginger and it is a dish full of flavour you will love if you like Thai flavours.
Provided by Good Looking Cooking
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan or wok over medium high heat.
- Add the ginger, pepper, lime leaves and garlic and cook for 1 minute.
- Add the pork and stir-fry for 5 minutes or until well browned.
- Add the lime juice, brown sugar and sweet chilli sauce to the pan and stir-fry for a further 3 minutes or until the sauce thickens slightly.
- Toss through the bok choy and cook for 1 minute.
- Serve with steamed rice.
Nutrition Facts : Calories 433.5, Fat 12.7, SaturatedFat 3.3, Cholesterol 95.3, Sodium 974.1, Carbohydrate 38.2, Fiber 13.2, Sugar 22, Protein 51.2
GINGER LIME PORK CHOPS
I was looking through one of my old cookbooks for some new inspiration and came across this recipe. Since I had some beautiful fresh limes, I gave it a go. The meat comes out so beautifully tender and flavourful. The minimum marinating time is 1 hour but if you can marinate the chops longer, by all means do so. Marinating time is included in the prep time.
Provided by Irmgard
Categories Lime
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the fat from the pork chops.
- Place in a single layer in a dish.
- Grate the zest and squeeze the juice from the limes.
- Combine the juice and zest with the oil, ginger, coriander and cumin and mix well.
- Pour over the chops, cover and refrigerate for at least 1 hour, or preferably over night, turning occasionally.
- Barbeque over medium hot coals about 8 to 10 minutes on each side or until faintly pink on the inside, basting often with the marinade.
Nutrition Facts : Calories 390, Fat 33.7, SaturatedFat 9.2, Cholesterol 68.8, Sodium 57.5, Carbohydrate 4.2, Fiber 1.2, Sugar 0.6, Protein 18.3
PORK TENDERLOIN WITH SOY, GINGER, AND LIME
This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.
Nutrition Facts : Calories 185 g, Fat 7 g, Protein 25 g
VIETNAMESE PORK MEATBALLS WITH GINGER-LIME SAUCE
This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.
Provided by dojemi
Categories Pork
Time 1h50m
Yield 50 meatballs
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
- Add the fish sauce. Cover and set aside for 30 minutes before serving.
- Soak 16 wood skewers in water for 30 minutes.
- In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
- Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
- Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
- Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
- Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.
Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 1.8, Cholesterol 16.3, Sodium 182.6, Carbohydrate 1.7, Fiber 0.2, Sugar 1.1, Protein 4.1
GRILLED LIME-GINGER MARINATED PORK LOIN
This is another one of my experimental yet successful creations. DH, the guinea pig, heartily approved. The pork loin turns out tender and juicy with many layers of flavor: smokiness from the grill, tanginess from the lime juice, nuttiness/saltiness from the soy sauce and a little heat from the ginger and red pepper flakes.
Provided by MarthaStewartWanabe
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat gas grill to medium heat.
- Into a gallon-sized resealable plastic bag, place pork loin first and then remaining ingredients. Seal bag, gently squeezing as much air out as possible. With your hands, toss and squeeze the bag until the pork loin is well-coated. Marinate at room temperature for 30 minutes or refrigerated for NO MORE THAN two hours. The lime juice tenderizes the meat so well that if marinated any longer, it could cause the meat to break down too much.
- Grill pork loin for 25-30 minutes, turning occasionally, until juices run clear when thickest part is pricked with a meat fork.
- Remove meat from grill and allow to rest for 5 minutes.
- Slice on the bias and serve.
Nutrition Facts : Calories 997.4, Fat 75.1, SaturatedFat 20.4, Cholesterol 204.1, Sodium 1151.7, Carbohydrate 8.2, Fiber 1.1, Sugar 1.1, Protein 70.4
GRILLED PORK WITH LIME-GINGER MARINADE
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Turn on broiler, if using.
- Squeeze lime juice into bowl large enough to hold the pork. Crush garlic, and add. Coarsely grate ginger; add with maple syrup, and mix well.
- Wash and trim fat from pork; and cut off the tail, and reserve. Cut the rest of the tenderloin into 1-inch-wide pieces; add them and the tail to marinade, turning to coat. Season with pepper.
- When ready to cook, prepare a stove-top grill, if using. Grill or broil the pork tenderloin, browning on both sides, for 5 to 7 minutes, until it is slightly pink inside. Baste with marinade.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 63 milligrams, Sugar 12 grams, TransFat 0 grams
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
More about "ginger lime pork food"
GINGER LIME PORK WITH COCONUT RICE | GIMME SOME OVEN
RECIPE: PANFRIED GINGER PORK - THE JAPAN TIMES
From japantimes.co.jp
GINGER LIME PORK TENDERLOIN RECIPE | GIMME SOME …
From gimmesomeoven.com
MINT, GINGER AND LIME MARINATED PORK LOIN - LOVE OF FOOD
From loveoffood.sodexo.com
SLOW COOKER HONEY LIME GINGER PORK (THE RECIPE CRITIC)
From bloglovin.com
GINGER LIME PORK TENDERLOIN RECIPE | RECIPES.NET
From recipes.net
GINGER LIME PORK TENDERLOIN RECIPE - CHEFKAIASIANFOOD.COM
From chefkaiasianfood.com
SLOW COOKER HONEY LIME GINGER PORK | THE RECIPE CRITIC
From therecipecritic.com
GINGER LIME PORK TENDERLOIN – FOOD BUGLE
From foodbugle.com
PORK STIR-FRY WITH HONEY, LIME, AND GINGER ~ THE …
From thekitchensnob.com
TRADITIONAL THAI PORK WITH LIME & MINT RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI NAM SOD: GINGER LIME GROUND PORK RECIPE
From thetravelbite.com
PORK TENDERLOIN WITH SOY, GINGER, AND LIME - MYFITNESSPAL
From myfitnesspal.com
KETO GINGER LIME CHICKEN - ASIAN RECIPE - DIET DOCTOR
From dietdoctor.com
GINGER LIME SWEET PORK RECIPE (CROCK POT) - LOW …
From lowcarbyum.com
A MODERN-IZAKAYA POP-UP STAR GOES PERMANENT IN VIRGIL VILLAGE
From latimes.com
GINGER LIME PORK RECIPE | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love