ROAST PORK WITH CREAMY PEAS
Provided by Food Network Kitchen
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight.
- Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.
- Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.
- Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork.
PORK WITH PEPPERS AND CHICKPEAS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside. Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork in casserole and briefly brown on all sides. Remove.
- Reduce heat to low. Add peppers, onion and garlic and sauté until soft. Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute. Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar. Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
- Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes. To serve, slice meat in medallions about ½-inch thick, arrange on a platter and spoon sauce around meat.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 647 milligrams, Sugar 5 grams, TransFat 0 grams
TOFU AND GROUND PORK WITH PEAS
My comfort food that my mom made it all the time. It's easy and tasty. My hubby loves it! If you want thicker sauce, add more cornstarch. Serve it on rice.
Provided by sbm7
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
- Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 15.7 g, Cholesterol 73.6 mg, Fat 28.8 g, Fiber 3.6 g, Protein 33.8 g, SaturatedFat 7.9 g, Sodium 827 mg, Sugar 4.6 g
PORK GUISANTES (FILIPINO PORK AND PEAS)
From www.foodnetwork.com, the best that I've ever made. I love the flavor from the patis (fish sauce). I also add red and or green bell pepper for the color and taste. Pretty Christmas color dish!
Provided by Teenah
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet.
- Saute garlic, onions and pork until browned.
- Add soy sauce, patis, water and bay leaf.
- Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes.
- Add tomato paste, peas and pimientos.
- Simmer for another 5 more minutes.
- Salt to taste.
Nutrition Facts : Calories 378.2, Fat 16.8, SaturatedFat 4.4, Cholesterol 100.4, Sodium 1256.2, Carbohydrate 14.8, Fiber 3.6, Sugar 7.1, Protein 41.1
PORK & PEAS
Make and share this Pork & Peas recipe from Food.com.
Provided by . Caliente .
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Brown the pork with garlic and onions. The add 1 can tomato paste then the tomato sauce then the frozen peas. Salt meat when frying .
Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 3.9, Cholesterol 97.5, Sodium 383.2, Carbohydrate 10.6, Fiber 2.9, Sugar 5.7, Protein 36.1
PORK GUISANTES (FILIPINO PORK AND PEAS)
Steps:
- Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste.
SLOW-COOKED PORK WITH CHICKPEAS
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Provided by Andy Baraghani
Categories Pepper Fennel Pork Garlic White Wine Onion Chickpea Parsley Winter Dinner Entertaining Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
- Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
- Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
- Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
- Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
- Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
- Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
- Do Ahead
- Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.
PORK WITH SUGAR SNAP PEAS
Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.
Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
LADY PEAS WITH SALT PORK AND RICE
Categories Bean Pork Rice Side Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until most of fat is rendered and pork is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to paper towels to drain.
- Pour off all but about 1 tablespoon fat from saucepan, then cook onion in fat over moderate heat, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute.
- Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt and pepper to taste.
- Serve peas over rice and sprinkle with salt pork.
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PORK AND PEAS EASY ONE PAN MEAL - PORK GUISANTES
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Estimated Reading Time 2 minsTotal Time 1 hr
- Heat oil in a large pan on medium high heat. Add onions and bell peppers. Cook until the onions begin to caramelize. Lower heat to medium and add chopped garlic and pork. Stir until all sides of the pork are browned - about 5 minutes.
- Add soy sauce, fish sauce, tomato paste, water, pimentos, bay leaf, and sugar to pan. Stir until well blended. Add salt and pepper to taste. When the sauce starts to boil, cover the pan. Lower heat to simmer and cook for 20 minutes. Add in peas and cook for an additional 10 minutes. Serve over rice.
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