Neapolitan Red Pepper Pork Food

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RED PORK



Red Pork image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 4 servings

Number Of Ingredients 17

1 cup fermented seasoning sauce, such as Golden Mountain
1 cup oyster sauce
1 cup sugar
One 2.5-ounce package Chinese barbecue char siu seasoning, such as Noh Foods of Hawaii
2 tablespoons chopped fresh cilantro
1 tablespoon crushed, minced fresh garlic
1/2 tablespoon crushed Szechuan peppers
1 1/2 pounds pork sirloin
4 hard-boiled eggs, peeled
16 to 18 ounces yaki soba noodles
4 bunch baby bok choy
1 cup shredded cabbage
1 cup bean sprouts
1/4 cup shredded green onion
1 bunch fresh cilantro
1 tablespoon crushed peanuts
1 tablespoon dried fried minced garlic

Steps:

  • Mix together the seasoning sauce, oyster sauce, sugar, char siu seasoning, cilantro, garlic, Szechuan peppers and 1 cup water in a metal pot. Submerge and soak pork sirloin in marinade, refrigerated, for 8 to 12 hours.
  • Bring pork to a boil right in the pot, then reduce heat to simmer for 40 minutes.
  • Remove from heat.
  • Place hard-boiled eggs in hot marinade and let stand until able to handle.
  • Remove pork and thinly slice into 1- to 2-ounce pieces.
  • Cook yaki soba noodles and bok choy by submerging in boiling water for 30 to 60 seconds. Drain.
  • Divide noodles among 4 bowls.
  • Pour 1/2 cup of the warm cooked marinade/pork juices over noodles in each bowl.
  • Top each serving with 5 to 6 slices cooked pork, 1 hard-boiled egg cut in half, 5 to 6 leaves bok choy, 1/4 cup shredded cabbage, 1/4 cup bean sprouts, 1 tablespoon green onions, 4 to 6 stalks cilantro, 1/4 tablespoon crushed peanuts and 1/4 tablespoon dried fried garlic.

NEAPOLITAN RED PEPPER PORK



Neapolitan Red Pepper Pork image

Provided by Guy Fieri

Time 3h30m

Yield 4 servings

Number Of Ingredients 14

5 large red bell peppers
Canola oil, as needed
1/2 pound capicola, diced 1/4-inch
3 1/2 pounds pork country ribs
2 teaspoons salt
1 tablespoon freshly cracked black pepper
3 cups onions, chopped into 1-inch pieces
1/2 cup roughly chopped garlic
1 1/2 tablespoons capers
2 tablespoons caper juice
1/2 cup white wine
1/2 cup agave syrup
1 cup chicken stock
1 cup red wine vinegar

Steps:

  • Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse.
  • Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers.
  • Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
  • Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.

NEAPOLITAN PORK CHOPS



Neapolitan Pork Chops image

Make and share this Neapolitan Pork Chops recipe from Food.com.

Provided by johnvac52

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

8 boneless pork chops
2 tablespoons olive oil
1 clove garlic (Minced)
1 lb sliced mushrooms
2 bell peppers (Sliced)
1 cup crushed tomatoes
15 ounces tomato sauce
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
8 ounces fettuccine pasta

Steps:

  • Brown Pork Chops in Olive Oil and Garlic.
  • Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).
  • Add remaining ingredients along with Chops and simmer covered for 1 hour.
  • Serve over fettucine.

Nutrition Facts : Calories 458.4, Fat 17.2, SaturatedFat 5.2, Cholesterol 145.4, Sodium 673.8, Carbohydrate 23.4, Fiber 2, Sugar 4.4, Protein 46

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

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

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

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

NEAPOLITAN MEATLOAF



Neapolitan Meatloaf image

This looks like an interesting and different way to make meatloaf. Its really pretty when sliced too! From Woman's Day

Provided by jovigirl

Categories     Spinach

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons oil
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
2 teaspoons minced garlic
2 large eggs
3 slices firm white bread
1 1/2 lbs ground beef
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 (10 ounce) box frozen chopped spinach, thawed and sqeezed dry
1 cup shredded mozzarella cheese
4 ounces genoa salami (20 very thin slices)

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
  • Remove from heat.
  • While onion and pepper cook, whisk eggs in large bowl.
  • Tear bread into small pieces and stir into egg.
  • Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
  • Put a strip of foil or plastic wrap on countertop.
  • Add beef, salt, pepper and onion mixture to bowl.
  • Mix gently with hands.
  • Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
  • Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
  • Bake 1 hour 10 minutes, or until cooked through.
  • Let stand before removing from pan for 10 minutes and slice to serve.

Nutrition Facts : Calories 468.5, Fat 31.3, SaturatedFat 12.2, Cholesterol 173.1, Sodium 951.5, Carbohydrate 11.6, Fiber 2.2, Sugar 2.2, Protein 34.3

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