THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THAI-STYLE GRILLED PORK TENDERLOIN
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 6
Number Of Ingredients 14
Steps:
- For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
- Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.
Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
THAI PORK LOIN
Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro.
Provided by SHORTYWEINSTEIN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season meat with salt and pepper to taste.
- In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
- Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 1.7 g, Cholesterol 79.1 mg, Fat 20.5 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 7.2 g, Sodium 351.9 mg, Sugar 0.6 g
THAI STYLE PAPAYA PORK
I found this in an issue of Clean Eating and have only slightly adapted it to my liking. I am not a fan of couscous, so I used Jasmine Rice instead. This recipe is so easy, light, quick and most importantly, delicious!
Provided by Phoenix Food Queen
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice.
- In a large nonstick skillet, heat oil on medium for 1 minutes.
- Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
- Remove skillet from heat and stir in lime juice and cilantro.
PORK TENDERLOIN - THAI-STYLE
This Asian style tenderloin takes very little time to prepare, but looks and tastes like a lot of work went into it. The recipe as is serves two, but doubles well if you are serving more people. I serve with chili-garlic paste on the side. Prep time includes marinating time.
Provided by Just Call Me Martha
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cut tenderloin in half lengthwise.
- In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
- Place the pork tenderloin in the marinade.
- Place in refrigerator for 1/2 hour, turning occasionally.
- Remove meat from marinade, reserving marinade.
- Heat oil in skillet.
- Brown tenderloin pieces on all sides.
- Cook until almost done.
- Remove from skillet and place on cutting board.
- Place marinade into the same skillet and bring to a simmer.
- While simmering, cut tenderloin into 1 inch slices.
- Return to skillet and cook until the meat is no longer pink.
- If desired thicken sauce with a mixture of cornstarch and cold water.
- Serve meat and sauce over steamed jasmine rice.
- Garnish with red pepper, cilantro, green onions and lime wedges.
- Sprinkle with peanuts.
THAI-STYLE PEANUT PORK
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
STICKY THAI PORK
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Provided by John Torode
Categories Dinner, Main course
Time 30m
Yield Serves 6 with other dishes
Number Of Ingredients 10
Steps:
- Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
- Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium
THAI MARINATED PORK WITH DIPPING SAUCE
This is a great Thai dish, that isn't too spicy. It goes great with sticky rice. Originally it called for meat sliced thinly at 1.5" x 3" and placed on thin skewers like a ribbon. But I just use pork steaks with the bone cut out, and then cut into quarters.
Provided by Gunnar
Categories Pork
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Pork& Marinade:Combine everything (but the pork) untill it's all blended together well.
- Add the pork and let sit for at least 30 minutes.
- I like to let it sit in the fridge overnight.
- Some people like to use dishes or bowls to marinade the meat, but I like to use large zipper seal bags.
- While the meat is soaking we can get going on the dipping sauce: Mix everything together and taste.
- If it's too spicy-hot, just add a little more sugar, fish sauce, and lime juice till the flavor is right.
- When it's time to cook the meat, start your grill (I prefer charcoal).
- Skewer the meat if thats what you are doing, and place the items on the grill.
- Cook both sides evenly for a couple of minutes and make sure it's cooked all the way through.
- When eating, dip the meat into the sauce and enjoy.
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