SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
ALL-IN-ONE SPICY PORK AND RICE
Lean, tender pork with spicy rice and lots of veggies - what more could you want? This is a scrumptiously simple family supper with big flavours that fulfils your needs. Only problem is stopping yourself eating too much of it!
Categories Main Hairy Dieters
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they're softened and lightly browned, stirring regularly. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.
Nutrition Facts :
EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)
Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 1h20m
Yield 3 People
Number Of Ingredients 12
Steps:
- Take the pork and cut it into small pieces.
- Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
- Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
- Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
- Heat the oil and add mustard seeds. Let it splutter.
- Add the onions and sauté it until it gets soft and translucent.
- Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
- Now, add the marinated pork.
- Add the water and mix everything well.
- Cook covered under the high flame for 13 to 15 minutes.
- Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
- Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
- Add curry powder and coconut milk. (Refer Note 3)
- Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
- Finally, switch off the flame, add lime juice and mix everything.
- Taste the gravy and add salt if needed.
- Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.
SPICY PORK BULGOGI (JEYUK BOKKEUM)
Pork bulgogi is a Korean spicy pork stir fried with a spicy gochujang sauce. This Korean pork recipe is easy and quick to prepare in just 20 minutes.
Provided by Holly Ford
Categories Dinner Main Course
Time 20m
Number Of Ingredients 15
Steps:
- To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.
- In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.
- Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.
- Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).
- Note: If your skillet is not big enough to stir-fry the entire batch of pork, divide the pork in half or in portion you desire. If so, you will need to reduce the amount of oil, sugar, and leek to caramelize per batch accordingly.
Nutrition Facts : Calories 202 kcal, Carbohydrate 12 g, Protein 15 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 46 mg, Sodium 357 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
SPICY & SWEET PORK CHOP STEAKS FOR TWO
Very fast, and easy to make. My experimentation on a fast recipe. This recipe is something that I experimented with, and was shocked when I tasted it! My husband loves it! Great for junior chefs, and busy people!
Provided by Usako Yamakawa
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version.
- In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed.
- It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it!
- Next take out the pork.
- Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork.
- In any cooking pot with a lid (that will allow you to put two pork chops into it)- throw the sauce into the pot.
- Place the pork chops also into the pot.
- With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops.
- Turn your stove on with a medium to high heat, until the sauce starts to heat up.
- Then lower the heat enough (medium heat), and now cover, and allow to cook well, flipping it over every 8-10 minutes.
- Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over.
- Don't let the sauce burn into the bottom of the pot.
- When done, the sauce should not be too watery.
- Top with the sauce that you made to cook the pork with into a plate.
- Serve with rice!
- My husband loves this quick to make and cook dish!
- Note: If you want to add more pork for more people just increase the salsa and jam.
- And add the rest of the ingredients to your taste.
Nutrition Facts : Calories 409.7, Fat 13.6, SaturatedFat 4.6, Cholesterol 105.8, Sodium 855.4, Carbohydrate 31.5, Fiber 2.6, Sugar 17.6, Protein 41.5
JEYUK BOKKEUM (OR SPICY PORK BULGOGI)
Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!
Provided by Hyosun
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Thinly slice the meat, if not pre-sliced.
- Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
SPICY AIR FRYER PORK BELLY WITH KABOCHA SQUASH
In Korea there are many versions of tong sam gyup goo yi (literally "whole pork belly"), a favorite ingredient that is often grilled, roasted in the oven or fried on the stovetop. Here it is cooked in an air fryer, which is gaining in popularity there, for an easier, splatter-free alternative to traditional versions; it also makes clean-up a breeze. The pork belly is just as browned and crispy on the outside while the interior stays tender and juicy. This update also gets a spicy kick from a streamlined gochujang sauce made with pantry staples. Brush it on in the last few minutes of cooking to create a gorgeous, caramelized coating. Kabocha squash, air fried with the pork belly, rounds out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat a 6-quart air fryer to 375 degrees F.
- For the gochujang sauce: Stir together the jarred gochujang, sesame oil, mirin, soy sauce, sugar and garlic in a small bowl; set aside.
- For the pork belly and squash: Spray the kabocha squash with cooking spray and season with 1/4 teaspoon salt. Set aside.
- Season the pork belly with 1/2 teaspoon salt and pepper. Place the pork belly in the basket of a 6-quart air fryer, then spray it lightly with cooking spray. Air fry until the pork belly browns and crisps on top and around the edges, about 25 minutes. Flip the pork belly over with cooking tongs and then arrange the kabocha squash around the perimeter. Cook until the pork belly is crisp all over and the squash is tender and charred, about 20 minutes. Brush the pork belly with the gochujang sauce, letting any excess run off. Cook until the sauce is slightly sticky and charred, 3 to 4 minutes more.
- Remove the pork belly onto a plate and let rest for 10 minutes (the squash can keep warm in the air fryer). Cut into 1/4- to 1/2-inch-thick slices and brush with more sauce, if desired. Sprinkle the scallion and sesame seeds over the pork belly and serve with the squash, rice and remaining sauce.
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PORK PAPRIKASH RECIPE - QUICK FROM SCRATCH ONE-DISH …
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4/5 Servings 4
- In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
- Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
5 INGREDIENT SPICY PORK RECIPE - PINCH OF YUM
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Reviews 27Calories 274 per servingCategory Dinner
- Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
- Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
- When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.
ONE POT SPICY PORK RAGU WITH ORZO - JO COOKS
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4.6/5 (26)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 401 per serving
- In a large skillet or Dutch Oven heat the olive oil over medium-high heat. Add ground pork and cook until pork is no longer pink, breaking it up as you go along.
- Add the chopped onion, celery, and carrot to the skillet and cook for another 3 minutes until the onion and carrot are soft and the onion turns translucent.
- Stir in the red wine. Add the red pepper flakes, oregano, basil and stir well. Add the orzo, tomato juice, beef broth, hot sauce and stir well. Season with salt and pepper as needed.
- Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
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- In a medium bowl, whisk together the soy sauce, water, brown sugar, cornstarch and garlic cloves. Add the pork and toss to blend.
- Heat the sesame oil in a heavy large wok or deep skillet over high heat. Add asparagus, jalapeno, and ginger and red pepper flakes. Cook until asparagus is crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus mixture to a plate.
- Add the pork mixture to the pan and cook until browned, using wooden spoon to break up pork into small pieces, about 3-4 minutes.
- Return asparagus mixture to pan. Stir in rice vinegar. Stir-fry until pork is cooked through, another 3-5 minutes. Add water by tablespoonfuls if it becomes too dry. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over rice.
11 PORK DISHES FROM AROUND INDIA THAT ARE A MUST TRY
From storypick.com
- Pandi curry of Coorg. This slow-cooked spicy pork dish is one of the best from India. Here’s a recipe.
- Mangalorean pork indad. This sweet and savory pork dish from the Mangalorean kitchen is simply brilliant! Here’s a recipe.
- Goan pork Vindaloo. The classic spicy vindaloo, made with the special touch of Kashmiri red chilies, becomes even more fabulous when made with pork. Here’s a recipe for this fabulous dish.
- Naga pork patot diya. This simple banana leaf-wrapped steamed pork dish is delicious. Here’s a recipe.
- Khasi pork jadoh. Heavenly bliss, this Khasi flavoured rice dish is made with pork. Here’s a recipe.
- Tibetan pork ema datshi. This cheese flavoured soupy pork dish tastes best when eaten with senkong, another Tibetan dish made of millet flour. Check out the recipe.
- Pork momo. Believe me, pork momo is the best kind of meat stuffed dumplings you’ll ever have in your life! Here’s a recipe.
- Smoked pork from Nagaland. Nagaland, like most of the states from North East, is a heaven for pork lovers. This particular dish is made of smoked pork infused with various flavours.
- Pork with bamboo shoots. You have to try this heavenly combination of pork, bamboo shoots, and authentic Naga flavours! Here’s a recipe.
- Pork sorpotel. This spicy pork dish, often made with the liver, is extremely fiery, but extremely delicious. Here’s a recipe.
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