Pepper Pork Pockets Food

PEPPERED PORK PITAS

Steps:

• In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

BRAISED PORK AND VEGGIE POCKETS

Steps:

• For the pork: Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
• Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
• Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
• For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
• Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
• Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
• Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.

PEPPER PORK POCKETS

Steps:

• Sprinkle pork with pepper and salt, in a large skillet, saute pork in oil until juices run clear.
• Add red peppers; cook and stir until heated through. Remove from theheat.
• In a large bowl, combine the mayonnaise, milk andgarlic.
• Spoon pork misture into lettuce-lined pita halves.
• Drizzle with dressing.

PORK AND PEPPER STIR-FRY

Steps:

• In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.
• De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.
• Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.
• Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
• Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.

MEDITERRANEAN PORK AND PITA POCKETS

Steps:

• Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
• Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
• Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
• Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
• Remove and mix well with the pork strips.
• Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
• Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
• Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
• Heat pitas and slice open on one side.
• Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.

MOO SHU PORK PATTY POCKETS

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl and form mixture into patties.
• Heat a large, nonstick skillet over medium high heat and add vegetable oil to the pan.
• Cook the pork patties 7 minutes on each side.
• Heat tortillas on a nonstick surface over high heat for 30 seconds on each side.
• Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge.
• Pile shredded mixed veggies in center of tortilla and top with cooked pork patty.
• Fold the tortilla up on all four sides and wrap burger in a square package.
• Invert pork pocket and cut on diagonal.

ASIAN PORK POCKETS

Steps:

• 1. Pre-heat oven to 375 deg. F.
• 2. Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
• 3. Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
• 4. As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
• 5. On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
• 6. Repeat the process with the other three tubes of dough.
• 7. Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
• 8. Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.

PORK CHOP POCKETS

Steps:

• Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
• Top evenly with the onions, peppers, mushrooms, and garlic.
• Sprinkle with the seasoning salt (1 teaspoon per pocket).
• Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
• Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.