Sesame Pork Appetizers Recipes

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain and discard marinade. Place tenderloins on a rack in a shallow roasting pan lined with heavy-duty foil. Bake at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes., In a small bowl, combine the mustard, water and soy sauce; brush over meat. Sprinkle with sesame seeds. Slice and serve warm or cold.

Steps:

• 1. Place tenderloins in a large heavy duty, zip-top plastic bag.
• 2. Combine 1/2 cup sherry and 1 tbsp soy sauce. Pour the mixture over the tenderloins; seal the bag securely. Place the bag in a bowl; marinate in the refrigerator for 1 to 2 hours.
• 3. Remove the tenderloins from the marinade, discarding the marinade. Brush the tenderloins with honey; roll in the sesame seeds.
• 4. Place on a rack in a roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted into the thickest part registers at 160 degrees.
• 5. Combine 1/3 cup soy sauce and the next 5 ingredients in a small serving bowl; stir well.
• 6. To serve, thinly slice the tenderloins and arrange on a spinach-lined serving platter. Serve with decorated toothpicks and the soy sauce mixture.

Steps:

• 1. Gather your ingredients.
• 2. In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
• 3. Cook until the pork is browned, and thoroughly cooked through.
• 4. Chef's Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
• 5. Chef's Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
• 6. Thoroughly drain the pork, and return to the skillet.
• 7. Chef's Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
• 8. Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
• 9. Add the water chestnuts, the scallions, and cilantro, and stir to combine.
• 10. Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
• 11. When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
• 12. Reserve the mixture.
• 13. ASSEMBLING THE ROLLS
• 14. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 15. Take a baking sheet and line with parchment paper.
• 16. Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
• 17. Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
• 18. Chef's Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
• 19. Use a rolling pin to roll out to 5x5 inches.
• 20. Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
• 21. Brush the edges of the pastry with the egg wash.
• 22. Roll up and place, seam side down on the parchment-lined baking sheet.
• 23. Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
• 24. Place into the oven, and bake for 20-25 minutes, until light brown.
• 25. Cut on the bias, and serve with some Chinese mustard. Enjoy.
• 26. Keep the faith, and keep cooking.

Steps:

• Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

Steps:

• Heat oven to 400°. Spread 1 tablespoon butter in 15x10x1-inch baking pan. Remove fat from pork. Cut pork into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
• Mix Bisquick, sesame seed, salt, paprika and mustard. Beat eggs and milk with fork. Dip pork strips into egg mixture, then coat with sesame seed mixture. Place in single layer in pan. Drizzle 2 tablespoons butter over pork.
• Bake 25 to 30 minutes or until brown and crisp. Serve with sweet-and-sour sauce.

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.