PORK RECIPES

Pork with Lemon Grass

Serving Size : 4 Preparation Time :0:30
Categories : A Taste Of Asia I Pork
Vietnam Anabels Party 2

Amount Measure Ingredient -- Preparation Method
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5 each Pork -- Lean Meat
2 tablespoons vegetable oil
1 large onion
1 stalk lemon grass -- finely chopped
2 stalks green onion -- finely chopped
3 tablespoons oil
1 Tablespoon fish sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons sambal oelek
1 teaspoon corn flour
1 tablespoon water
1 tablespoon chopped peanuts -- unsalted roasted

Method:
Method:
1. Remove rind and excess fat from chops, slice pork thinly, combine with oil.
2. Cut onion in half, then into thin wedges. Place shallots in bowl.
3. Heat oil in a wok, spoon 1 tablespoon of the hot oil over shallots in bowl. Add onion to remaining oil in wok, stir-fry 1 minute. Add pork, stir-fry until pork is tender.
4. Add lemon grass, fish sauce, sugar, sambal oelek, blended cornflour and water. 
5. Stir-fry over high heat until mixture boils and thickens. 
6. Spoon pork mixture onto plate, top with shallot mixture, sprinkle with peanuts.

Sweet and Sour Pork

Recipe By : Godfrey D'Souza
Serving Size : 4 Preparation Time :1:00
Categories : A Taste Of Asia I Asian
Chinese Pork
Anabels Party 2

Amount Measure Ingredient -- Preparation Method
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1 large egg white
1 tablespoon shaoxing Wine
2 teaspoons light soy sauce
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
1/4 teaspoon salt
1 pound boneless pork
Sauce
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup rice wine vinegar
1/4 cup tomato sauce
2 tablespoons light soy sauce
2 tablespoons shaoxing Wine
2 tablespoons vegetable oil
1 tablespoon garlic -- minced
1 1/2 teaspoons ginger -- minced
1 tablespoon cornstarch
2/3 cup chicken broth
stir-fry
2 tablespoons vegetable oil -- * see note
1/2 cup sliced onions
1/2 cup green pepper -- sliced
1/2 cup red pepper -- sliced
1 quart vegetable oil
1/3 cup cornstarch
1/3 cup flour
1/2 cup pineapple -- 1/4 inch dice
1/2 cup pickled shalots
1 tablespoon sesame oil

Method:
To make marinade: 
In a bowl combine the first 6 ingredients and whisk them together. 
Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour. 
To make the sauce: 
In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. 
Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm. 
To make the stir-fry: 
In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened. 
In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain. 
To the wok with the stirfried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately. 

Suggested drink: Tsingtao Beer 

Sweet and Sour Pork 2

Serving Size : 4 Preparation Time :1:00
Categories : A Taste Of Asia I Asian
Chinese Pork
Anabels Party 2

Amount Measure Ingredient -- Preparation Method
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3/4 pound pork shoulder -- boneless 1/2" cubes
1 tablespoon soy sauce
1/2 teaspoon salt
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
2 tablespoons vegetable oil
2 medium onion -- diced
2 medium carrots -- sliced diagonally
1 large green pepper -- 1" chunks
1 clove garlic -- chopped
1 cup pineapple -- chunks
2 cups vegetable oil
1 cup water
1/3 cup dark brown sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
4 cups cooked rice -- long grain

Method:
1. Marinate pork cubes in soy sauce and salt. 
2. In med. bowl, make batter of flour, cornstarch, baking powder, baking soda, salt and water. Blend until smooth with fork. Set aside.
3. In wok or frypan, heat 2 T. oil. Add onions, carrots, green epper and garlic. Cook, stirring frequently for 2 minutes over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove fruit and vegetables from wok. Set aside.
4. In wok or saucepan, heat oil to 365 f. on thermometer. Add pork to batter and toss to coat. With spoon, drop a few pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat. Cool oil. Strain with cheesecoth and store in refrigerator.
5. In a medium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit. Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with hot cooked rice. 

Teriyaki Pork Tenderloin

Serving Size : 8 Preparation Time :1:00
Categories : International Cuisine Main Course
A Taste Of Asia I Anabels Party 2
Asian Pork

Amount Measure Ingredient -- Preparation Method
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1 tablespoon grated fresh ginger
2 cloves garlic -- minced
2 green onions -- chopped
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 tablespoon Asian sesame oil
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 tablespoon water
2 pounds pork tenderloin (2 tenderloins)
2 tablespoons toasted sesame seed

1. Stir together ginger, garlic, green onions, soy sauce, honey, rice-wine vinegar, oils, cornstarch, and the water. Whisk until smooth.

2. Trim any fat from pork tenderloins and place pork in a shallow roasting pan. Pour marinade over pork and marinate 1 hour to 2 days in the refrigerator. From time to time, turn pork tenderloins to be sure they marinate evenly.

3. About 1 hour before serving, preheat oven to 350 degrees F. Drain off marinade and sprinkle pork with toasted sesame seed. Cook until medium (40 to 45 minutes; about 140 degrees F on an instant-read thermometer).

4. To serve, slice pork thinly across grain of meat.

NOTES : Let the tenderloin sit in the roasting pan in its marinade for up to 48 hours. Then simply roast in the oven, slice, and serve. This same marinade also enhances shrimp, chicken, scallops, or beef.