PORK AND SNAP PEA KEBABS WITH GINGER-HOISIN GLAZE
With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.
- Alternately thread pork tenderloin, scallions, and snap peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.
Nutrition Facts : Calories 179 g, Fat 5 g, Fiber 2 g, Protein 19 g
HOISIN-GLAZED PORK KABOBS
Make and share this Hoisin-Glazed Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside.
- Season pork cubes with pepper. Thread pork and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill until pork browns, about 8-10 minutes total cooking time.
Nutrition Facts : Calories 301.2, Fat 4.9, SaturatedFat 1.5, Cholesterol 74.2, Sodium 487.4, Carbohydrate 41, Fiber 3.8, Sugar 30.3, Protein 25.5
HOISIN-GLAZED PORK BOWL WITH VEGETABLES
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
Provided by Susan Spungen
Categories dinner, grains and rice, meat, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
- Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
- Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
- Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
- Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
- Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
- Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.
HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
HOISIN-GLAZED PORK
"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 789mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
HOISIN GLAZED PORK
This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.
Provided by Debbwl
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
THAI INSPIRED PORK KABOBS
Make and share this Thai Inspired Pork Kabobs recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
- Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
- Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
- Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
- Serve with rice and reserved dipping sauce.
Nutrition Facts : Calories 271.6, Fat 4.9, SaturatedFat 1.7, Cholesterol 56.1, Sodium 751.3, Carbohydrate 34.2, Fiber 1.5, Sugar 2.9, Protein 21.5
APRICOT GLAZED PORK KABOBS
Make and share this Apricot Glazed Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
- Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
- Heat remaining apricot sauce to boiling and serve alongside kabobs.
Nutrition Facts : Calories 518.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 86.7, Sodium 137.7, Carbohydrate 64.6, Fiber 0.3, Sugar 36.8, Protein 23.2
CARIBBEAN PORK KABOBS
Make and share this Caribbean Pork Kabobs recipe from Food.com.
Provided by Vicki in CT
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
- Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
- Grill over hot coals 10-12 minutes, turning often, until nicely browned.
- Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.
Nutrition Facts : Calories 199.4, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.8, Sodium 59.2, Carbohydrate 11.4, Fiber 0.2, Sugar 9.6, Protein 23.6
GLAZED APPLE PORK KABOBS
Make and share this Glazed Apple Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak skewers in water for 60 mintes or make Recipe #227473.
- Glaze:.
- In small saucepan, make glaze by mixing together the jelly, lemon juice and zest, cinnamon and butter. Simmer until well blended.
- Sprinkle lemon juice, zest and salt and pepper evenly over pork and apple cubes. Thread pork onto skewers and spoon glaze over all.
- Grill over hot coals 10-12 minutes; turning frequently. Baste frequently.
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