SOUTHEAST ASIAN PORK SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
- Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
- Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN PORK AND PINEAPPLE SALAD
Make and share this Asian Pork and Pineapple Salad recipe from Food.com.
Provided by dicentra
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
- Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
- Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
- Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
- Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
- Add pork to onion mixture; toss well. Serve over arugula.
Nutrition Facts : Calories 253, Fat 6.7, SaturatedFat 1.7, Cholesterol 73.8, Sodium 747, Carbohydrate 23.2, Fiber 2, Sugar 18.8, Protein 26
SPICED PINEAPPLE PORK
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
Steps:
- Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
- Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium
STICKY PORK & PINEAPPLE HOTPOT
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
- Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
- Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
ASIAN PORK TENDERLOIN SALAD
A homemade marinade adds delicious flavor to the stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together with canned apricots and convenient salad kits. TIP: Look for the Asian crunch salad mix in the produce section near other bagged salad blends. If you can't find it, pick up mixed greens, snow peas, shredded carrot, chow mein noodles and a bottle of sesame ginger or Asian-style salad dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.
Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 580mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
ASIAN PRAWN & PINEAPPLE SALAD
This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
- Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
Nutrition Facts : Calories 202 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
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EASY HAWAIIAN PINEAPPLE PORK - MOMMY'S HOME COOKING
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4.1/5 (92)Total Time 25 minsCategory Main CourseCalories 384 per serving
- Mix water, cornstarch, reserved pineapple juice, honey, soy sauce, brown sugar, ginger and garlic in a small bowl until well combined.
- Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 1 tablespoon of oil. Add onion and red peppers and saute for 3 minutes, stirring constantly, until they are vibrant in color and just tender. Remove from Instant Pot and reserve.
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- Heat the coconut oil in a large frying pan over medium-high heat. Add the pork and cook until it is golden brown, about 8 minutes.
- While the pork is cooking, mix the sauce ingredients together in a 2-cup glass measuring up or a medium-sized bowl and chop the veggies.
- Turn the heat to high then add the peppers, pineapple, and onion to the pan and cook for 2-3 minutes, or until the peppers begin to soften. Pour the sauce into the pan and let it thicken.
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From withablast.net
Reviews 13Category Light Dinner, Lunch, SaladServings 6Estimated Reading Time 3 mins
- Whisk together all the ingredients for the marinade – place the Pork in a marinade bowl – pour over the marinade, cover and let stand 30 minutes, turning over halfway
- Heat the Oil in a griddle pan – remove the Pork from the marinade (retain the marinade) – quickly sear all sides of the Pork over high heat – reduce heat and pour over the retained marinade – leave to simmer until the pork is done and the pan juices have reduced to a sticky glaze – remove the Pork and let cool completely before slicing
- Whisk together the ingredients for the dressing – add to the retained pan juices – simmer a minute or two, remove and let cool
- Place the Salad Leaves on a large serving plate – arrange the Pineapple on one side – sliced Pork in the center and scatter the remaining salad ingredients over the Pineapple and the open Salad Leaves
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