Spicy Pork Food

CRISPY PORK WITH SAUCY SPICY NOODLES

Steps:

• In a large pan, heat the sesame and chilli oils together then add the garlic.
• Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
• Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
• Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
• In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
• Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
• Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
• Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
• Serve the noodles and sauce in bowls topped with crispy pork and spring onion.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

SPICY PULLED PORK

Steps:

• In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
• Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
• Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
• To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

SPICY PORK TENDERLOIN

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

SPICY PORK BULGOGI

Steps:

• Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
• Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
• Serve with white rice.

ALL-IN-ONE SPICY PORK AND RICE

Steps:

• Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they're softened and lightly browned, stirring regularly. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.

SPICY PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

CRISPY PORK NOODLES

Steps:

• Make vinaigrette: In a bowl, combine peanut butter, soy sauce, chili oil, lime juice, honey and five-spice.
• Heat canola oil in a large cast-iron skillet on medium-high. Add pork and cook, breaking up into tiny pieces, 4 minutes. Then cook, without stirring, 3 minutes. Turn and cook, stirring often, until crispy and browned, 3 to 4 minutes more.
• Meanwhile, cook noodles per package directions. Drain, reserving 1/2 cup cooking liquid.
• Toss garlic, ginger and red chile in pan with pork and cook 2 minutes. Remove from heat.
• Whisk 1/4 cup reserved cooking liquid into bowl with vinaigrette, and toss in noodles to coat, adding more liquid as necessary. Then toss with tatsoi until beginning to wilt. Top with crispy pork and sprinkle with scallions and peanuts if desired.

SPICY PORK RIBS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
• Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
• Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

SPICY PORK PATTIES

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

SPICY PORK RAMEN

Steps:

• Start with making the broth. In a deep soup pan/dutch oven, add oil.
• When the oil is hot, add minced ginger and garlic. Saute until aromatic, for about 30 seconds.
• Add sliced mushroom to the pan and cook it until it has softened.
• Add stock and water to the pan.
• Add soy sauce, fish sauce, miso. Mix well. Check the seasoning and add salt if required.
• Simmer the broth and let it simmer for 5 minutes.
• While the broth is simmering, start making spicy pork.
• In a small bowl mix all the ingredients for Spicy pork, except pork.
• Heat 2 teaspoons of oil in a pan. once hot add minced pork. Cook for 2 minutes.
• Stir in the sauce to the pork. Cook for another 4-5 minutes until the sauce has reduced and the pork is cooked through.
• Now switch to the soup broth. When it comes to a slow rolling boil add ramen noodles blocks and sliced bok choy.
• Cook the ramen for 3 minutes. It is ok if the ramen is not cooked fully. The ramen will continue to cook even after the flame is off and will be fully cooked while serving.

SPICY PORK BULGOGI (JEYUK BOKKEUM)

Steps:

• To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.
• In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.
• Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.
• Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).
• Note: If your skillet is not big enough to stir-fry the entire batch of pork, divide the pork in half or in portion you desire. If so, you will need to reduce the amount of oil, sugar, and leek to caramelize per batch accordingly.

SWEET AND SPICY CHINESE PORK

Steps:

• For the pork marinade, place the diced pork into an ovenproof dish. Finely chop the coriander, spring onions, red chillies, garlic and ginger and add to the pork. Pour over the honey, soy sauce and oil, add the chinese 5 spice and give it a good mix, so the pork is fully coated. Cover with foil and put in the fridge for 4-6 hours.
• When the pork has finished marinating, preheat the oven to 220C/200C fan assisted.
• When the oven has reached the right temperature, put the foil covered pork on a middle shelf. The pork should take 30 mins to cook, stir it halfway through and remove the foil for the last 10 mins.
• Meanwhile, slice the vegetables and boil the noodles according to the pack instructions. Once the noodles have cooked and are being strained, heat the oil in a wok. It is important that the noodles dry out as much as possible. When the oil is hot add the vegetables, you do not want them to fry to quickly so put them on a low heat. Test the vegetables after 7 mins, they should still slightly crunchy.
• Next, add the soy sauce, the noodles and the pork with the juice from the oven dish, carry on frying that for 1 min, garnish with the chopped coriander and it is ready to serve!

SPICY PORK NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
• Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
• Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

SPICY PORK LOIN AND LETTUCE WRAPS

Steps:

• Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
• Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
• Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
• Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.

SPICY PORK SOUP

Steps:

• Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt. Ladle soup into bowls and serve.