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.
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
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
BRAISED PORK SHOULDER
Steps:
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
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
GINGER SPICED PORK
Flavor a few pork tenderloins with this easy rub before putting them on the grill, and you're in for a terrific treat. They make an extra-special summer meal.--Beth Walton, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients; rub over pork. Cover and refrigerate for at least 2 hours. , Using a drip pan, prepare grill for indirect heat. Lightly oil grill rack. Place pork over drip pan and grill, covered, over indirect medium heat for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 210 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
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.
EASY GINGER PORK STIR-FRY
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
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- Place 4 tablespoons 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.
- Combine broth, soy sauce. and sherry. Add onion, garlic, sugar, ginger, and pepper, and red pepper flakes, if using.
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