GARLIC PORK ROAST
Quick and easy in the crock pot and very good. Even my kids like it.
Provided by Brandy
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
- In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
- Cover, and cook on low setting for 6 hours.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g
LOIN OF PORK WITH FENNEL AND GARLIC
Steps:
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.
GARLIC-ROASTED PORK SHOULDER
Steps:
- Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
- Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
- Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
- Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
- Meanwhile, preheat oven to 350°F with rack in middle.
- Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
- Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
- Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.
SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
- Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
- Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
- Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.
GARLIC PULLED PORK
This garlic pulled pork is my spin on kalua pork...enjoy!
Provided by Jade Kreter
Categories Main Dish Recipes Pork Pulled Pork
Time 16h25m
Yield 14
Number Of Ingredients 9
Steps:
- Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
- Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
- Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
- Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
- Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 4.7 g, Cholesterol 76.6 mg, Fat 19.3 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 6.8 g, Sodium 503.2 mg, Sugar 2.5 g
CHEF JOHN'S GARLIC-STUDDED ROAST PORK
Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 12h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g
HERB, GARLIC AND BACON PORK LOIN
Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.
Provided by Wanda A. Skinner
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
- Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 437.2 calories, Carbohydrate 2 g, Cholesterol 128.1 mg, Fat 27.5 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 0.5 g
MOM'S GARLIC PORK ROAST
Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! - Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 399mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
HOISIN PORK WITH GARLIC & GINGER GREENS
Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
- Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
AUTHENTIC CHINESE GARLIC PORK
We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!
Provided by shangrilajewel
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Pork:.
- Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
- Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
- Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
- Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
- Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
- For the Sauce:.
- Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 641.5, Fat 24.7, SaturatedFat 8.6, Cholesterol 300.7, Sodium 1072.7, Carbohydrate 29.4, Fiber 0.7, Sugar 18.4, Protein 71.6
GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.
ROAST PORK WITH GARLIC AND ROSEMARY
A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.
Provided by ChrisMc
Categories Pork
Time 1h35m
Yield 3 lbs
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
- Place the roast on a rack in a roasting pan.
- Roast at 450 for 15 minutes.
- Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
- Add about 1/4 cup of liquid every 15 minutes or so.
- If there is liquid in the pan, use that to baste before adding more.
- Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
- Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
- If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories Garlic Pork Stir-Fry Low/No Sugar Dinner Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Put the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the garlic and chiles and cook, stirring occasionally, until the garlic begins to color, just a minute or so.
- 2. Add the pork and stir once or twice. Cook until it begins to brown, about a minute. Add the white parts of the scallions and stir; cook for another minute, stirring occasionally.
- 3. Add the green parts of the scallions and stir; cook for 30 seconds, then turn off the heat and add the soy sauce. Serve immediately.
- Stir-Fried Pork in Garlic Sauce, Thai Style.
- In step 3, add 1 tablespoon sugar with the green parts of the scallions and substitute nam pla for the soy sauce.
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
SAUTEED PORK WITH GINGER & GARLIC
Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 2 inch pieces.
- Combine soy, sake, ginger and garlic.
- Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
- Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
- Add the reserved marinade, and cook for 1-2 minutes.
- Serve with rice, and sauteed Asian vegetables.
- *Wealso use this marinade for chicken for the BBQ.
BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES
Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.
Provided by Bibi
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
- Pat the pork loin dry with paper towels.
- Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
- Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
- Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
- Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
- Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC PORK ROAST
The garlic gives this roast its special flavor. The broth or wine boils down to make a flavorful gravy.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Using the point of a paring knife, make slits all around the roast. Insert garlic into slits. Rub roast with salt and sprinkle with pepper. Place in a roasting pan and insert a thermometer. Bake at 325° for 30-40 minutes per pound or until thermometer registers 160°-170°. Remove from the pan and let stand. , Meanwhile, place pan on stovetop over high heat. Skim off fat. Add wine; cook until gravy is reduced by half and coats the back of a spoon. Slice meat; serve with gravy, and horseradish if desired.
Nutrition Facts :
PORK IN GARLIC SAUCE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Li Cunxin, Principal Dancer.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
- Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
- Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
- Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
- Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
- Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
- Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
- Serve immediately with rice or noodles.
PORK WITH GARLIC CREAM SAUCE
This is a recipe I received from a caterer in town. She served this unique dish at an event and everyone really enjoyed it. It is pork tenderloin sliced thin and broiled for 3-5 minutes on each side. The pork slices are topped with a cream cheese based sauce that is really a delicious twist. I have made this at home several times. The sesame seeds in the recipe are optional. I have had the dish with and without them and it is great either way.
Provided by Stirring the Pot
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork into 1 inch slices and flatten to 1/2 thickness.
- Place sliced pork on a greased/oiled baking sheet. Brush oil over top of sliced pork. Sprinkle sliced pork with 1 teaspoon sesame seeds (optional).
- Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional). Broil 3-5 minutes longer or until meat juices run clear.
- Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve over pork.
- Great accompanied with buttered noodles or roasted potatoes.
Nutrition Facts : Calories 296.6, Fat 20.2, SaturatedFat 9.3, Cholesterol 108.7, Sodium 149.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 25.9
PORK WITH GARLIC CREAM SAUCE
This quick-cooking dish is a garlic lover's delight. The tender pork medallions are dressed in a creamy garlic sauce and sprinkled with sesame seeds. "It's a family favorite that's oh so good!" raves Elisa Lochridge of Beaverton, Oregon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.
Nutrition Facts : Calories 255 calories, Fat 14g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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PORK WITH GARLIC SAUCE (鱼香肉丝) - THE WOKS OF LIFE
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4.7/5 (25)Total Time 45 minsCategory PorkCalories 320 per serving
- First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
- Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
- At this stage, your wok should still be pretty clean, as the technique used to cook the pork is fairly low impact. But if it’s not, it’s a good idea to wash the wok and wipe it dry before starting the next phase of cooking.
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- Stir together 2 teaspoons cornstarch and 1 1/2 tablespoons soy sauce in a medium bowl until smooth. Add pork, tossing to coat. Let stand 15 minutes.
- Stir together remaining 2 teaspoons cornstarch, remaining 4 tablespoons soy sauce, 1/4 cup water, and 4 teaspoons hoisin sauce.
- Heat oils in a large skillet or wok over medium-high heat 2 minutes. Add pork mixture, and stir-fry 3 to 4 minutes or until pork is browned. Add mushrooms and next 5 ingredients; stir-fry 2 minutes. Stir in hoisin sauce mixture, and stir-fry 1 minute or until thickened. Stir in orange juice. Serve over warm rice. Garnish, if desired.
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