Pork Honey Oriental Food

PORK HONEY ORIENTAL

Steps:

• Cut the pork in 1" squares; brown in a large skillet, stirring frequently (about 15 minutes).
• Add in the fresh garlic 3 minutes before the 15 minutes is up, stir with the pork.
• In a bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, salt and pepper.
• Add to skillet; cover and simmer for about 20 minutes.
• Add in carrots, cook 10 minutes.
• Add in onion and green pepper, cook for another 5-10 minutes.
• Serve up with rice.

HONEY PORK ORIENTAL

Steps:

• 1. Cut pork into 1" pieces. In small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt. Set aside. Brown pork in oil in wok or large skillet. Add gravy mixture to pork; cover. Lower heat; cook 20 minutes. Add carrots; cook 10 minutes. Add onion & green pepper; cook 5 to 10 minutes more.

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

SPICY HONEY ASIAN CHOPS

Steps:

• Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
• Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
• Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.