GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
GINGER PORK LETTUCE WRAPS
When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they're meant to be an appetizer-but maybe I should just call it supper. -Mary Kisinger, Medicine Hat, Alberta
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ASIAN PORK LETTUCE WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
- Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
- Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.
Nutrition Facts : Calories 462 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 97 milligrams, Sodium 690 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 37 grams
JAPANESE GINGER PORK
This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!
Provided by baby23
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
- Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 3.6 g, Cholesterol 55.1 mg, Fat 20.1 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 490.8 mg, Sugar 2.9 g
GINGER PORK LETTUCE WRAPS
this recipe is adapted from the march 2005 food and wine magazine. easy and tasty, 2 requirements to weeknight dinners. i served this as an appetizer, but i guess it could be a light lunch too. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage is sold in supermarkets and Asian groceries.there are also alot of good recipes here, i recommend recipe #50792 kimchee in a day by sharon 123..
Provided by chia2160
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- in a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes.
- transfer the pine nuts to a small bowl and let cool.
- in a large saucepan, combine the water with the salt and bring to a boil over high heat.
- add the pork and cook, stirring, until white, about 1 1/2 minutes.
- drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
- spread the lettuce leaves in a basket and spoon the kimchi into a small bowl.
- serve yourselves, filling the lettuce leaves with hoisin sauce,the ginger pork, kimchi and pine nuts.
Nutrition Facts : Calories 601.2, Fat 40.2, SaturatedFat 11.7, Cholesterol 136.6, Sodium 3860.6, Carbohydrate 10.6, Fiber 1.8, Sugar 5.6, Protein 48.3
PORK WRAPS
This is a quick easy meal for supper. I have added a tomato sliced and seeded and that was really good too. You can season the pork while sauteing but its not necessary. Of course the taste will vary depending on what barbecue sauce you use. I like this with thick and spicy barbecue sauce. Something different and kids like to wrap their own! I also have used chicken and it is equally just as good!
Provided by Dissie
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice pork chops, bell pepper and onion into thin strips.
- Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
- Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
- Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
- Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
- Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.
Nutrition Facts : Calories 628.7, Fat 17, SaturatedFat 5, Cholesterol 76, Sodium 1179.8, Carbohydrate 81.8, Fiber 5.5, Sugar 17.4, Protein 34.8
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
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- In a small bowl stir together soy sauce, brown sugar, sherry, garlic, ginger, and chili garlic sauce. Set aside. Prepare as directed using desired cooker, below.
- For a 6 qt. electric pressure cooker use the saute setting to cook pork in hot oil, in batches if necessary, 4 minutes or until lightly browned. Add onion and water chestnuts. Pour soy sauce mixture over pork mixture. Lock lid in place. Set an electric cooker on high to cook 6 minutes. For stove top cookers, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.
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5/5 Total Time 30 minsServings 6
- In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
- In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
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PORK LETTUCE WRAPS WITH GINGER SAUCE RECIPE | REAL SIMPLE
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3.5/5 (10)Total Time 30 minsServings 8Calories 172 per serving
- Make the ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and 1 tablespoon of the ginger. Set aside.
- Heat broiler to high. Brush both sides of the pork chops with the olive oil, then sprinkle with the salt and the remaining ginger. Broil 2 minutes on each side. Cool and slice thinly.
- Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers, and sliced pork. To eat, drizzle with the ginger sauce and roll the lettuce leaves to close. Serve with plenty of napkins.
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