SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE
Steps:
- Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
- Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
- To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
- Sweet Chili Dipping Sauce:
- In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
- Yield: 1 cup
SPICY SHREDDED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.) Cut 1 of the onions into quarters and put it in the food processor with the spices. Blend the ingredients until totally combined and then pour it over the pork shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
- Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven. Place the pork on the onions and add a couple of cups of water. Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour. Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy. Let the pork rest for 15 minutes before shredding.
- Shred the pork (2 forks work well) and put the meat into a pan or serving dish. Pour the juices and onions over the meat. Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa ... whatever makes your skirt fly up!
SUMMER ROLLS
Steps:
- For the summer rolls: Bring a large pot of water to a boil. Add the mai fun noodles and cook until softened, 1 minute. With tongs, lift the noodles out of the water and drain; reserve the hot water for rehydrating the spring roll wrappers.
- Lightly grease a baking sheet or serving platter with oil to prevent the finished summer rolls from sticking. Clear a large work surface in front of you. Along the far end of the surface, line up the spinach, enoki mushrooms, carrots, tofu, mint and mai fun in that order. Set the spring roll wrappers and reserved hot water to one side of you.
- Take one spring roll wrapper and dip it into the hot water; it will soften quickly. As soon as the wrapper softens, lift it from the water and lay it flat and smooth on the work surface. Arrange 3 spinach leaves in a horizontal line across the center of the wrapper, leaving a 1 1/2-inch margin on either end. Top with a few pieces each of enoki and carrots. Place 2 or 3 pieces of tofu above the spinach, so the tofu and spinach lie parallel. Place 4 mint leaves above and parallel to the tofu. Top the carrots and mushrooms with about 1/4 cup of the mai fun.
- Lift the end of the wrapper closest to you up and over the filling, tucking it slightly underneath with your fingertips. Gently shape the roll, giving a gentle tug to keep it taught. Begin rolling toward the back end of the wrapper, then fold the sides in toward the center of the roll to close off the ends. Continue rolling to the end of the wrapper. Place the summer roll on the oiled tray. Repeat to create 12 rolls.
- For the peanut sauce: Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.
- For the nuoc cham: Whisk together the lime juice, fish sauce, sugar, sriracha, garlic and 3 tablespoons water in a small bowl. Refrigerate until ready to use.
- Serve the summer rolls with the peanut sauce and nuoc cham.
SHREDDED PORK TACOS
Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.
Provided by Marcela Valladolid
Time 6h50m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
- Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
- Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
- For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
- For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
- Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.
EASY SHREDDED PORK
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h15m
Yield 28
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g
GRILLED SHREDDED PORK SANDWICHES
Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. -Amanda McLemore, Maryville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.
Nutrition Facts : Calories 354 calories, Fat 14g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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- Start by making the dipping sauce by adding the dipping sauce ingredients (except the chopped peanuts) to a food processor and blending until smooth. Transfer to the container(s) you want to serve it in, sprinkle on the chopped peanuts, and put it in the fridge until needed.
- Add the sugar in an even layer to the bottom of a heavy skillet on medium-low heat. It may take a few minutes for anything to happen... but if nothing happens for like 10 minutes, increase the heat a bit. Watch the sugar carefully. Once it melts and turns a nice caramel color, add the pork and stir until it's coated. It's ok if it appears to be a sticky mess.
- Add in the fish sauce and salt & pepper and stir. Cover the pan and cook for about two minutes. Add in the garlic and sesame oil and stir. Cook uncovered for about 20 minutes, stirring occasionally, until the sauce reduces and the pork is caramelized in the delicious sticky sweet sauce. When it's cooked, transfer to a bowl or plate.
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