STICKY BELLY PORK
By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h25m
Number Of Ingredients 11
Steps:
- Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
- About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.
Nutrition Facts : Calories 427 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium
STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMASHED PEANUTS
Flavour pork with hoisin, honey, soy and ginger and serve with a crunchy cucumber, radish and herb salad with zesty chilli dressing
Provided by Good Food team
Categories Main course
Time 2h45m
Number Of Ingredients 20
Steps:
- Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
- Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).
Nutrition Facts : Calories 803 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 7.7 milligram of sodium
STICKY MAPLE PORK WITH APPLES
Pork fillet makes a quick supper and is quite low in fat. Try this dish with crispy onion rice on the side
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
- Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).
Nutrition Facts : Calories 303 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.52 milligram of sodium
STICKY SOY & HONEY PORK WITH ASIAN NOODLES
Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers
Provided by Lucy Netherton
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
- Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
- Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.
Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
SPICY MAPLE-SAUCED PORK CHOPS
This recipe is easy and delicious. The pork chops are coated with a spicy rub and topped with a sweet maple sauce, which both compliments and tones down the heat. I think this recipe has just the right amount of spiciness, but you can adjust the chili powder and cayenne pepper to your taste. I like to serve this with my Spicy Maple Roasted Potato Wedges.
Provided by MarthaStewartWanabe
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
- Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
- In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
- Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
- Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
- Place skillet, uncovered, in oven and roast chops for 10 minutes.
- With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
- Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
- Serve immediately and enjoy!
Nutrition Facts : Calories 680.9, Fat 31.7, SaturatedFat 7.9, Cholesterol 137.3, Sodium 949.9, Carbohydrate 56.5, Fiber 0.6, Sugar 48.3, Protein 42.4
STICKY SOY AND MAPLE PORK BURGERS
Make and share this Sticky Soy and Maple Pork Burgers recipe from Food.com.
Provided by Noo8820
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the pork,peanuts,onions,ginger,zest,1 tbsp soy sauce,2 tsp maple syrup,chilli flakes and coriander into a large bowl,season well with salt and pepper,then mix well using your hands.Shape into 4 patties,cover and chill for at least 30 minutes.
- Preheat the oven to 200 degrees and line a tray with baking powder.
- Heat a frypan/chargrill pan over med-high heat.Brush the pan with a little oil and cook the patties for 1-2 mins each side until golden browm.Transfer the patties to the baking tray and bake for a further 8-10 mins,until cooked through.
- Mix the oil with the remaining soy and maple syrup or honey in a small bowl and brush over the patties.
- To serve sandwich each ciabatta with some chilli sauce,sour cream etc and a pattie.
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STICKY ASIAN PORK BURGERS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 8-10Cuisine Chinese RecipesCalories 420 per serving
- Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
- Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
- Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
- Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.
STICKY BELLY PORK BURGER WITH QUICK PICKLED VEGETABLES
From kitchensanctuary.com
4.8/5 (6)Calories 1012 per servingCategory Dinner
- Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this <--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours (Note 2).
- Meanwhile, make the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips, right up until you reach the seeds. Peel and slice the red onions thinly. Peel the carrots, remove the ends and discard. Peel strips from the carrots using the vegetable peeler.
- Place the cucumber strips into one small mason jar (make sure jars are spotlessly clean), the red onion slices into a second jar and the carrots strips into a third. Add half a tablespoon of sugar and 1 teaspoon of salt to each jar. Divide the vinegar and water between the three jars. Place a lid on each jar and place in the refrigerator for at least an hour (they’ll keep for up to 2-3 weeks).
- When the pork is ready, turn off the heat and drain the pork and pat dry. You can reserve the liquid if you like (perfect for a Thai or Chinese noodle soup).
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