AUTHENTIC CHINESE GARLIC PORK
We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!
Provided by shangrilajewel
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Pork:.
- Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
- Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
- Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
- Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
- Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
- For the Sauce:.
- Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 641.5, Fat 24.7, SaturatedFat 8.6, Cholesterol 300.7, Sodium 1072.7, Carbohydrate 29.4, Fiber 0.7, Sugar 18.4, Protein 71.6
PORK IN GARLIC SAUCE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Li Cunxin, Principal Dancer.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
- Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
- Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
- Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
- Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
- Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
- Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
- Serve immediately with rice or noodles.
PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
PORK CHOPS IN SIMPLE GARLIC SAUCE AS I LIKE IT!
This is very simple meal. It is similar to some other Croatian recipes (like Samobor pork chops) with difference: you can do it just in a frying pan. The sauce has not very garlic taste and should not have.
Provided by nitko
Categories Lunch/Snacks
Time 15m
Yield 1 portion, 1 serving(s)
Number Of Ingredients 8
Steps:
- Hit the pork chop with a bat to make it thinner. Season it with salt and pepper. Pour over pork chop olive oil and add sliced garlic. Leave it in refrigerator at least 45 minutes.
- Heat the frying pan (preferably Teflon one) and then put pork chop inches Fry until one side is done, than turn to the other side.
- When done remove pork chop to a plate and add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.
- Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories Garlic Pork Stir-Fry Low/No Sugar Dinner Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Put the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the garlic and chiles and cook, stirring occasionally, until the garlic begins to color, just a minute or so.
- 2. Add the pork and stir once or twice. Cook until it begins to brown, about a minute. Add the white parts of the scallions and stir; cook for another minute, stirring occasionally.
- 3. Add the green parts of the scallions and stir; cook for 30 seconds, then turn off the heat and add the soy sauce. Serve immediately.
- Stir-Fried Pork in Garlic Sauce, Thai Style.
- In step 3, add 1 tablespoon sugar with the green parts of the scallions and substitute nam pla for the soy sauce.
STIR-FRIED PORK IN GARLIC SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
- Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
- Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 1 gram, TransFat 0 grams
SHREDDED PORK WITH GARLIC SAUCE
Steps:
- 1. Combine the pork, egg white, cornstarch, salt, and 1 tablespoon of water in a medium bowl. Cover, and refrigerate for 30 minutes.
- 2. Heat a large wok over high heat. Add enough vegetable oil to come about 1 inch up the sides of the wok, and heat it to 325° F. Add the pork and stir gently until it turns light brown, about 40 seconds. Using a wide wire-mesh strainer, transfer the pork to a colander to drain. Discard all but 4 tablespoons of oil from the wok.
- 3. To start the sauce, mix the vinegar, soy sauce, sugar, and rice wine in a small bowl and set it aside. Dissolve the cornstarch in 3 tablespoons cold water, and set it aside.
- 4. Return the wok to high heat. Add the ginger, garlic, and scallions, and stir-fry until they are fragrant, about 15 seconds. Add the bamboo shoots, water chestnuts, tree ears, and bell pepper and stir-fry until the bell pepper starts to soften, about 30 seconds. Transfer the vegetables to the colander. Add the vinegar mixture to the wok and stir for 10 seconds. Then add the hot chili paste and stir for 10 seconds more. Return the pork and vegetables to the wok, and stir-fry until the sauce comes to a boil and thickens, about 20 seconds. Add the hot chili oil, if using, and stir-fry for 10 seconds. Add the sesame oil and serve immediately.
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK LOIN IN A GARLIC CHILI SAUCE
Whenever I eat at a Chinese restaurant, I order this appetizer. Yum! When I make this at home, it is even better than at the restaurant and not only is it less expensive, you can have more of it--like a main dish. The original came from the Ultimate Chinese cookbook. The recipe indicates that this should be served cold, but I warm it in the microwave.
Provided by Chef Patience
Categories Pork
Time 5h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, place pork and add enough cold water to cover.
- Bring to a rolling boil.
- Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
- Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
- Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
- Cut the meat in small thin slices across the grain.
- Arrange on serving plate in an overlapping pattern.
- In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
- If you wish, you might garnish with cilantro and green onions.
- Enjoy!
- Edited 9/1/05:.
- Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
- Also, the sauce could be served on the side to dip.
PORK WITH GARLIC CREAM SAUCE
This quick-cooking dish is a garlic lover's delight. The tender pork medallions are dressed in a creamy garlic sauce and sprinkled with sesame seeds. "It's a family favorite that's oh so good!" raves Elisa Lochridge of Beaverton, Oregon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.
Nutrition Facts : Calories 255 calories, Fat 14g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PORK IN WINE SAUCE
This is such a hearty, warm dish. I like to serve it with buttered noodles.
Provided by PIPPYMOE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
- Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 15.4 g, Cholesterol 108.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 36.2 g, SaturatedFat 8.5 g, Sodium 289.7 mg, Sugar 2.5 g
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
Provided by Coppercloud
Categories Pork
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
- 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
- 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
- 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
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PORK IN GARLIC SAUCE - THE GARLIC DIARIES
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5/5 (3)Total Time 30 minsServings 5Calories 269 per serving
- Start off by making your sauce – you want that ready to go by the time you cook your pork, because things happen pretty quickly once the cooking starts. To make the sauce, add all ingredients (soy sauce, both sugars, vinegar, chicken stock, garlic, and pepper flakes) into a bowl and whisk to combine.
- When hot, add your pork and cook until it has started to brown. You don’t want to cook it all the way through here! It finishes cooking in the sauce
PORK IN GARLIC SAUCE RECIPE | MYRECIPES
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5/5 (2)Total Time 49 minsServings 4
- Stir together 2 teaspoons cornstarch and 1 1/2 tablespoons soy sauce in a medium bowl until smooth. Add pork, tossing to coat. Let stand 15 minutes.
- Stir together remaining 2 teaspoons cornstarch, remaining 4 tablespoons soy sauce, 1/4 cup water, and 4 teaspoons hoisin sauce.
- Heat oils in a large skillet or wok over medium-high heat 2 minutes. Add pork mixture, and stir-fry 3 to 4 minutes or until pork is browned. Add mushrooms and next 5 ingredients; stir-fry 2 minutes. Stir in hoisin sauce mixture, and stir-fry 1 minute or until thickened. Stir in orange juice. Serve over warm rice. Garnish, if desired.
PORK WITH GARLIC SAUCE (鱼香肉丝) - THE WOKS OF LIFE
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4.7/5 (25)Total Time 45 minsCategory PorkCalories 320 per serving
- First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
- Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
- At this stage, your wok should still be pretty clean, as the technique used to cook the pork is fairly low impact. But if it’s not, it’s a good idea to wash the wok and wipe it dry before starting the next phase of cooking.
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