SALT AND SPICE PORK WRAP
First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.
Provided by Phillip D. Humphrey
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
- Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Nutrition Facts : Calories 798.1 calories, Carbohydrate 66.5 g, Cholesterol 107.1 mg, Fat 39.3 g, Fiber 5.2 g, Protein 43.9 g, SaturatedFat 17.1 g, Sodium 4141.2 mg, Sugar 4.2 g
MEXICAN PORK WRAPS
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
- Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.
Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium
HONEY PEPPER PORK STIR FRY
Steps:
- In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
- Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
- Transfer to a clean plate. Repeat with the remaining half of pork.
- Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
- Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
- Add the pork back to the pan and stir to combine.
- Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
- Stir in the pepper to taste.
- Please take a minute to rate this recipe. I truly appreciate it and it helps me create more recipes.
Nutrition Facts : ServingSize 384 g, Calories 317 kcal
WILLIAM SONOMA FIVE-SPICE PORK WRAPS
Another recipe I recieved in my WS magazine and so good. I learned to love Five-Spice while in China and was pleased to find this recipe; if you don't have the spice there are several recipes available on this site. For serving have butter lettuce leaves, steamed whtie rice, bean sprouts, and thinly sliced green onion and cilantro leaves for garnish. Serves a lot (14) so a great dish for company and easy to serve. When I made this made it easier by just browning the meat and the onions togheter and then dumping in the crock pot on low for 8 hours. Fall apart tender and easy to shred.
Provided by Bonnie G 2
Categories Pork
Time 2h45m
Yield 14 wraps, 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
- In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
- Brown pork in batches, 6-8 minutes per batch.
- Transfer to large bowl.
- Reduce heat to medium; warm 1 tablespoon oil.
- Cook yellow onions 5 minutes.
- Add ginger and garlic; Cook 1 minute.
- Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
- Return pork to pot.
- Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
- Skim fat off sauce.
- Pull pork apart into large chunks.
- Serve with lettuce leaves and garnish as listed above.
Nutrition Facts : Calories 550.4, Fat 42.6, SaturatedFat 14.1, Cholesterol 138.3, Sodium 1225.1, Carbohydrate 5.5, Fiber 0.7, Sugar 2.8, Protein 34.2
ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
CHIPOTLE PORK WRAP
Steps:
- Combine avocado, lime juice, chiles, salt and cumin. Stir well. Spread a quarter of the avocado mixture over each tortilla, leaving a clean edge. Top with pork, spinach and salsa and roll up.
Nutrition Facts :
PORK WITH SUGAR SNAP PEAS
Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.
Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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- Bacon – The Closet Alternative. Bacon is the best alternative to salt pork available, thanks to the closely matched cured flavor. Bacon is smoked primarily and cured, coming with a range of sweet and sour flavoring available.
- Pancetta – Runner Up Alternative. Pancetta, or Italian bacon, is the second-best salt pork substitute available. Like regular bacon, Pancetta carries a very close flavor to the salty, cured taste sensation, salt pork.
- Olive Oil And Plain Butter. If you’re a health-conscious foodie, here’s a fantastic healthy salt pork substitute. Fitness lovers and those who want to reduce their fat intake can swap out salt pork for a tablespoon of olive oil and a tablespoon of butter.
- Smoked Ham Hock. Put a pork hock through a thorough salt brine and smoking, and you’ve got a tasty smoked ham hock and a great salt pork substitute.
- Country Ham/Sandwich Ham. Don’t underestimate the flavor of good smoked country ham. All varieties of sliced ham from local delicatessens can take the place of salt-pork.
- Beef Jerky. Did you know that beef and turkey jerky can impart a similar flavor to salt pork when added to your favorite recipes? Jerky is salt-cured and air-dried, giving it a rich, savory, meaty taste that’ll infuse loads of flavor into stews, soups, sauces, and anything else salt-pork is normally added to.
- Guanciale. Guanciale is an Italian delicacy that may be difficult to source. If you can get your hands on this cured meat extracted from pig cheeks, otherwise known as pork jowl or jowl bacon, Guanciale is one of the most flavorful salt-pork substitutes available.
- Smoked Turkey Wings. Smoked turkey wings are tasty, easily available, and affordable. Use either the meat alone or cook the entire wings in recipes calling for salt pork, and you’ll reach a similar flavor.
- Cured Or Dehydrated Vegetables. Now, cured vegetables aren’t something you’ll readily have access to, but they’re an excellent salt pork substitute if you have prepared beforehand.
- Turkey/Beef Bacon. Bacon is salt-cured and smoked, and regardless of the flavor of the meat type, you’ll always get a characteristic smoky-saltiness that’s similar to salt pork.
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