EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
CUMIN AND GINGER RUBBED PORK TENDERLOIN
Provided by Anne Burrell
Time 2h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
- Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.
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
RUM & YUM ROAST PORK TENDERLOIN
This recipe was tweaked from one developed by Chef Michael Lomanaco of Noche Restaurant in New York. Cooking times do not reflect marinating time 4 hours to overnight.
Provided by Mareesme
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
- Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
- Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
- Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
- Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.
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- Carefully, without cutting into the meat, score the fat on top of the pork roast just 1/8 of an inch deep in a diagonal or diamond design. Sprinkle the surface with the salt and pepper, rubbing it into the scored area. Place the roast on a rack set in a roasting pan and insert a meat thermometer.
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- Using a pastry or silicon brush, lightly baste the top and sides of the roast with the sage-garlic-ginger glaze and transfer to the preheated oven.
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