PORK, VEGETABLE, AND TAMARIND STEW
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Philippines Soup/Stew Pork Tamarind Garlic Bok Choy Mushroom Pepper Eggplant Radish Dinner Winter Okra Stew
Yield Serves 8
Number Of Ingredients 19
Steps:
- Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
- Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2-2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
- Do Ahead
- Ribs can be cooked 3 days ahead. Let cool; cover and chill.
SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)
This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.
Provided by Angela Dimayuga
Categories dinner, grains and rice, one pot, soups and stews, vegetables, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
- Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
- Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
- Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Stir in the lemon juice. Serve over rice.
PORK CHOPS WITH TAMARIND AND GINGER
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can't find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Provided by Melissa Clark
Categories dinner, meat, steaks and chops, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
- Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
- Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 444 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC-TAMARIND PORK LOIN
Marinate a day ahead; this is best on the BBQ. Serve with salad, a nice dinner roll, and grilled vegetables. Yum.
Provided by tjaneschmidt
Categories Meat and Poultry Recipes Pork
Time 8h45m
Yield 2
Number Of Ingredients 7
Steps:
- Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 21.4 g, Cholesterol 108.5 mg, Fat 14 g, Fiber 0.8 g, Protein 40 g, SaturatedFat 5.2 g, Sodium 1048.3 mg, Sugar 8.3 g
PORK AND VEGETABLES STEW
A delicious and easy to make recipe.
Provided by cookwithanna
Time 1h15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Wash the meat with some cold water and cut it in cubs.
- Cut the vegetables as small or big as you want(you can use mushrooms) and put them in an oven tray with the meat and a pinch of salt and pepper. Mix the pork cube with a mug of warm water and pour it in with the meat.
- Cover the tray with aluminum foil and put it in the oven at 200°C/gas mark 6 for an hour. Remove the foil 20 minutes before is done.
- After you take it out of the oven sprinkle the parsley and mix everything together(I didn't have any parsley).
- ENJOY!!!
EASY SESAME AND TAMARIND PORK STIR-FRY
What's for dinner tonight? When I am confronted with such dilemma, I usually bounce back and ask..what would you like to have for dinner? Meat or vegetables? and the usual answer?? Meat with vegetables
Provided by Chris T.
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine pork with garlic powder, sesame oil, oyster sauce, tamarind paste, water, light and dark soy sauce, sugar, salt and cornstarch. Marinate for 15 minutes (If you have 30minutes, better! An hour? Perfection!).
- Heat oil in wok, over medium heat, saute garlic until lightly browned.
- Add the pork and marinade. Stir-fry over high heat for 3-5 minutes, just until the meat lose it's pink color.
- Top with toasted sesame seeds, pork cracklings (hmmm, orgasmic!) and chopped spring onions.
- Serve hot with rice and steamed vegetables.
VIETNAMESE TAMARIND PORK STIR-FRY
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, posting (untried by me) for the ZWT event.
Provided by diner524
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
- Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
- Remove the meat from the marinade, saving the marinade.
- Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
- Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
- Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.
Nutrition Facts : Calories 412.6, Fat 25.1, SaturatedFat 8, Cholesterol 108, Sodium 1189.3, Carbohydrate 9.6, Fiber 1.9, Sugar 5.9, Protein 35.7
BRAISED PORK AND VEGETABLE STEW
This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.
Provided by Michelle Klingbeil
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
- Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
- Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g
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PORK, VEGETABLE, AND TAMARIND STEW (SINIGANG) RECIPE
From bonappetit.com
5/5 (1)Estimated Reading Time 2 minsServings 8
- Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
- Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2½ hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
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