THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g
CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
ASIAN BBQ PORK BOWL
You may think we got this recipe from your favorite food truck! Nope. This Asian BBQ Pork Bowl is all ours-and now it's yours, too.
Provided by My Food and Family
Categories Onions
Time 6h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place meat in slow cooker; top with yellow onions. Mix next 2 ingredients until blended; pour half over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
- Meanwhile, cook rice as directed on package, omitting salt. Cool, then refrigerate along with remaining barbecue sauce mixture until ready to use.
- Remove meat from slow cooker, reserving onions and cooking liquid in slow cooker. Skim and discard fat from surface of cooking liquid. Pull meat into shreds. Return shredded meat to slow cooker along with the reserved barbecue sauce mixture; stir to evenly coat meat with sauce.
- Spoon rice into 12 serving bowls; top with meat mixture. Place vegetables around edges of bowls as shown in photo; drizzle with dressing.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
ASIAN STYLE BARBECUE PORK LOIN SIRLOIN CHOPS
This sauce is great on pork or chicken and makes a healthier marinade for great tastiing Korean Barbecue! My husband is asian and was born in Hawaii and this is a favorite local dish. Amazing flavor!!
Provided by mssalai
Categories Pork
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
- Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
- Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
- Heat a grill or a george foreman. Coat with cooking spray.
- Remove pork from marinade; place on grill. (Discard excess marinade.).
- Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
- Serve over hot rice with steamed broccoli.
Nutrition Facts : Calories 332.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 106.4, Sodium 889.6, Carbohydrate 13.8, Fiber 5.6, Sugar 3.7, Protein 38.2
BBQ PORK NOODLE BOWL
Texas-style BBQ sauce gets doctored up with soy sauce, lime juice and garlic to make this Asian-inspired pork noodle bowl.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients until blended.
- Heat 2 tsp. oil in large skillet on medium-high heat. Add half the meat; cook 2 min. or until no longer pink, turning after 1 min. Remove from skillet; cover to keep warm. Repeat with remaining meat. Return all meat to skillet. Stir in barbecue sauce; cook and stir 1 min. Remove from skillet; cover to keep warm.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat remaining oil in large skillet. Add onions, ginger and garlic; cook and stir 30 sec. Stir in broth mixture; bring to boil.
- Drain pasta. Add to broth mixture in skillet; stir to coat. Spoon into soup bowls; top with meat, nuts and cilantro.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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