PORK TENDERLOIN - TWICE COOKED RECIPE - (4/5)
Provided by á-48214
Number Of Ingredients 6
Steps:
- Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed. Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter. Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
TWICE COOKED PORK STIR FRY
I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor.
Provided by QueenJellyBean
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
- Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
- Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
- Serve over rice.
Nutrition Facts : Calories 374.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 27.6, Sodium 292.1, Carbohydrate 63.8, Fiber 3.4, Sugar 4.7, Protein 15.7
TWICE-COOKED PORK
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
- Slice remaining scallions lengthwise, then in 3-inch pieces.
- Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.
TWICE-COOKED PORK
Make and share this Twice-Cooked Pork recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
- Remove pork from liquid and cool thorughly; then slice into thin medallions.
- Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
- Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
- Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
- Add reserved miso sauce mixture and cook until heated through.
- Serve with steamed hot rice.
Nutrition Facts : Calories 586.5, Fat 36.1, SaturatedFat 10.8, Cholesterol 139.4, Sodium 1100.4, Carbohydrate 12.8, Fiber 2.5, Sugar 5.3, Protein 49.1
LILY'S TWICE-COOKED PORK
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4 inch thick. Reserve liquid for Pork Broth with Tofu and Vegetables. Discard ginger.
- Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced bacon. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry.
- Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chile oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately.
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