BRAISED PORK IN SWEET SOY SAUCE
Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
- In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
- Garnish with green onions. Serve over noodles or steamed rice.
Nutrition Facts : Calories 494 kcal, Carbohydrate 16 g, Protein 53 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 1389 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER
Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
- Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
- Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
BRAISED PORK BELLY WITH JUNIPER AND GINGER BEER OVER STONE GROUND GRITS
Provided by Food Network
Categories main-dish
Time 6h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
- Preheat the oven to 375 degrees F.
- Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
- Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
- For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
- Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
- Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RED BRAISED GINGER PORK BELLY WITH PICKLED CHILLIES
Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat
Provided by Jennifer Joyce
Categories Buffet, Main course
Time 2h25m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
Steps:
- Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
- Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
- Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.
Nutrition Facts : Calories 695 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 1.6 milligram of sodium
MISO BRAISED PORK
Japanese comfort food! The smell will draw you in!
Provided by Renee from Hawaii
Categories World Cuisine Recipes Asian Japanese
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
- Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Nutrition Facts : Calories 519.8 calories, Carbohydrate 11.6 g, Cholesterol 134.2 mg, Fat 36.2 g, Fiber 1 g, Protein 35 g, SaturatedFat 12.1 g, Sodium 1166.4 mg, Sugar 7.1 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
BRAISED GINGER PORK
A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes.
Provided by Outta Here
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.
- Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.
- Pour off excess oil from pan.
- Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.
- Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.
- Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.
Nutrition Facts : Calories 651, Fat 42.2, SaturatedFat 12.5, Cholesterol 136.1, Sodium 1499.4, Carbohydrate 9.7, Fiber 0.7, Sugar 1.2, Protein 49.1
ASIAN-INSPIRED BRAISED PORK SHOULDER
This moist braised pork dish is perfect for Sunday dinner.
Provided by nini49
Categories World Cuisine Recipes Asian
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
- Heat a large stockpot over medium-high heat.
- Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
- Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 77.7 mg, Fat 14.1 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 5.2 g, Sodium 1522.1 mg, Sugar 0.5 g
More about "braised ginger pork recipes"
TAIWANESE BRAISED MINCED PORK (肉燥饭) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (31)Total Time 2 hrs 50 minsCategory Main CourseCalories 449 per serving
- To rehydrate the dried shiitake mushrooms, rinse them of any dust and soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid, and dice into ¼ inch pieces. Set aside the soaking liquid (you will use it later in the recipe).
- If desired, use our hand-chopped meat technique to chop a 1 pound piece of pork shoulder/butt. This will yield the best texture. Store-bought ground pork is also fine.
- Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Cook the ginger and shallots for 1-2 minutes, or until the shallots turn translucent. Stir in the mushrooms, and cook for 2 minutes.
- Increase the heat to high. Add 1 additional tablespoon of oil, along with the ground pork and star anise. Cook until the meat is opaque.
BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE …
From tasteasianfood.com
CANTONESE PORK KNUCKLES WITH GINGER AND VINEGAR
From thewoksoflife.com
SLOW COOKER HONEY LIME GINGER PORK | THE RECIPE CRITIC
From therecipecritic.com
BRAISED GINGER PORK RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BRAISED PORK WITH GINGER-PICKLED SHISHITO PEPPERS RECIPE
From foodandwine.com
MAPO TOFU RECIPE (WEEKNIGHT-FRIENDLY) | KITCHN
From thekitchn.com
TENDER BRAISED PORK SHANKS - WENT HERE 8 THIS
From wenthere8this.com
GINGER BRAISED PORK | STORY + RAIN
From storyandrain.com
SLOW-COOKER HONEY-GINGER PORK WITH BRAISED KALE
From blog.williams-sonoma.com
HARRIS ON TWITTER: "9 HOURS LATER ~> SLOW COOKER HONEY-SOY …
From twitter.com
FALL-APART PORK SHOULDER BRAISED IN GARLIC - THE NEW YORK TIMES
From nytimes.com
GARLIC-BRAISED PORK SHOULDER RECIPE - NYT COOKING
From cooking.nytimes.com
BRAISED GINGER AND APPLE CRUSTED PORK LOIN - EDIBLE MARIN
From ediblemarinandwinecountry.ediblecommunities.com
BRAISED PORK BELLY RECIPE WITH GINGER, PEPPER, PALM SUGAR, AND …
From grantourismotravels.com
ASIAN HERITAGE MONTH: VANCOUVER CHEFS SHARE FAVOURITE RECIPES
From vancouversun.com
CHINESE BRAISED PORK BELLY RECIPE SEO KEYWORD: "AUTHENTIC …
From celebritiesdeaths.com
BRAISED PORK SHOULDER WITH APPLE CIDER AND GINGER BEER
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #pork #asian #chinese #dietary #low-carb #low-in-something #meat #pork-loins #equipment
You'll also love