Sesame Pork With Broccoli Food

SESAME PORK AND BROCCOLI

Steps:

• Combine chicken broth, cornstarch, and soy sauce, blend well.
• Add chopped green onions, toss lightly and set aside.
• Cut tenderloin into bite-size pieces (1" chunks, or strips).
• Heat oil in skillet over Medium-High heat.
• Add pork and garlic, stir fry until meat is cooked.
• Remove pork and set aside.
• Add broccoli and broth, cover and simmer on low for approximately 10 minutes.
• Add the pork and cook until hot, stirring frequently.
• Sprinkle sesame seeds and serve with rice.

SHEET PAN PORK WITH BROCCOLI

Steps:

• Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes.
• Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes.
• Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.

SESAME PORK WITH BROCCOLI

Steps:

• 1. In a small bowl, combine chicken broth, cornstarch and soy sauce; blend well. Stir in green onions; set aside.
• 2. Cut pork tenderloin lengthwise into quarters; cut each quarter into bite-size pieces.
• 3. Heat oil in wok or heavy skillet over medium-high heat. Add pork and garlic; stir-fry 3 to 4 minutes or until pork is tender. Remove pork; keep warm.
• 4. Add broccoli and broth mixture to wok. Cover and simmer over low heat for 8 minutes. Add cooked pork and pimiento; cook just until mixture is hot, stirring frequently. Sprinkle with sesame seed. Serve immediately.

SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
• Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

KOREAN SESAME PORK STIR-FRY

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

PORK SHOULDER WITH PINEAPPLE AND SESAME BROCCOLI

Steps:

• Place a roasting pan in oven; preheat to 450°F. Cut shoulder into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.
• Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.
• Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°F-140°F for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.
• Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.
• Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8-10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

PORK BROCCOLI STIR-FRY

Steps:

• In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.